| Violation
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Observation
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Employee bathroom
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front window, milk strainer for coffee in small basin Marie of water
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. 2 door glass kitchen
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door glass **Repeat Violation**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. Shelf where inverted pots are kept
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33-34-4
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Basic - Storage area not maintained clean and organized. Front storage
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cooked beef uncovered **Corrected On-Site** **Repeat Violation**
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. Walkin cooker,black substance, bottom half
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. Walk in freezer
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Bottom of wall under dish machine
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Repeat Violation**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs, then wiped counter with towel **Corrective Action Taken**
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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. Garlic oil, cook line left, cooked placed in ice bath **Corrected On-Site**
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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. Meat empanadas front window 110°, server brought back to kitchen, reheated to 165°f, then placed on bottom shelf of display hot box **Corrective Action Taken**
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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 chicken over cooked chicken **Corrected On-Site**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken breast over raw fish
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler. All in kitchen
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22-32-4
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Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Board by dishwasher, board by slicer prep table
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22-61-4
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Intermediate - Meat tenderizer soiled with old food debris. **Corrective Action Taken**
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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.Many items in Walkin cooker: Picadillo, cooked shredded chicken, cooked pork shanks
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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