Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. On bulk salt **Corrected On-Site** **Repeat Violation**
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25-13-4
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Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In storage room by ice machine **Corrected On-Site**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep table **Corrected On-Site**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. On prep areas **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor. Bucket with lettuce and containers with chips at cook line **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Prep area sink **Corrected On-Site**
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Bulk buckets under table, prep area **Corrected On-Site** **Repeat Violation**
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41-07-4
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High Priority - Container of medicine improperly stored. Above prep area **Corrected On-Site**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 49° from yesterday
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food. To make tacos **Corrected On-Site**
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12A-20-4
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High Priority - Employee washed hands with no soap. **Corrected On-Site**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° stuffed peppers, explained time as public health control, corrective action: wrote time **Repeat Violation**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° quesadillas, explained time as public health control, corrective action: wrote time
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over salsa **Corrected On-Site**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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27-04-4
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Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Scrubs by dish machine **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Cook line **Corrected On-Site** **Repeat Violation**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. carnitas made yesterday morning on ric, flan, cooked chicken in wic made two days ago **Corrected On-Site** **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Chemical room, yellow water and blue substance on shelf by ice machine **Corrected On-Site** **Repeat Violation**
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