| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Range ,ovens, sinks, dish machine **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above cooks table **Corrected On-Site** **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In Dry storage under shelving and propping door open to dry storage **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling in dry storage appears to be plywood. It looks to have water stains/ damage **Warning**
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24-03-4
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Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. **Repeat Violation** **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pots and pans **Warning**
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21-19-4
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Basic - Clean wiping cloth supply not properly stored. Hanging over equipment outside to dry **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Baseball glove, cigars, cell phone, apron keys stored on shelving in prep area **Corrected On-Site** **Repeat Violation** **Warning**
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08B-19-4
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Basic - Food contaminated by unsanitized equipment. See stop sale. Breading stored in heavily soiled bus tub in walk in cooler with metal pan stored in the breading. **Warning**
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Freezer. Educated operator on proper storage bags **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. **Warning**
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42-05-5
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Basic - Storage of tools on shelf above or with clean equipment and utensils, single service items, and/or clean linens. Clean end of dish machine pant pan and roller soiled leaning next to prep table, light bulbs and tape and tape measure on shelf above prep table **Corrected On-Site** **Repeat Violation** **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Rice **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.behind prep table **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Handwash sink **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes soiled on counter tops **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. No food that was prepared was labeled in any refrigerated units. **Repeat Violation** **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.ham tamale 115 °F, **Warning**
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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 red beans range 46 °F, -65 °F, stored in deep stock pot. Black beans range 46 °F, -56 °F, in large stock pot **Warning**
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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. cooked red beans range 46 °F-65 °F stored in deep stock pot. Black beans cooked range 46 °F-56 °F, in large stock pot. Cook states the beans were cooked previous day on the day shift. **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Primeweld stored next to film and on counter above onions **Corrected On-Site** **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. When I came in to find the water off on the handwash sink and asked the employee where he is washing his hands he brought me to the 3 compartment sink. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water turned of due to a leak under the sink. Operator turned on hot water **Corrected On-Site** **Warning**
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22-03-4
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Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Dining room area **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. Paint brush used. Operator discarded **Warning**
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03C-80-4
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Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. Green beans 106 °F, yuca 112 °F. Operator when asked if foods were in cooking process stated that they were ready to be served. Item were placed in the steam table less than 4 hours prior to inspection. Operator removed item to complete heating process. **Warning**
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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. No date marking on time/temperature control for safety food that is held more than 24 hours Chicken, Beans,Pork, Rice
**Repeat Violation** **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. Spice containers **Repeat Violation** **Warning**
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