| 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. Bins at end of the line
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. The outside of the margarita bin in the cooler
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Purse and cell phones stored over dry storage
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at the side station
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51-15-4
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Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment licensed for 150 seats currently over 200 seats no fire approval given
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08B-12-4
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Basic - Food stored in holding unit not covered. Cheese at the front line, walk in cooler beef, veggies
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08B-38-4
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Basic - Food stored on floor. Oil
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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10-14-4
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Basic - Ice bucket stored on floor between uses. At the side station
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14-69-4
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Basic - Ice buildup in reach-in freezer. Continental freezer at the alley . Water is discharging into the interor
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Make cooler in the back area
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36-62-4
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Basic - Light not functioning. Prep area
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51-18-6
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Basic - No copy of latest inspection report available.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Sliced tomatoes stored with carrots
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Jalapeño can dented at the rim
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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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. Make cooler ; shredded lettuce (54°°F - Cold Holding); milk 50°
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef, beef over chicken
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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. See stop sale
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green hose at the mop sink
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Washing tomatoes, employee stopped
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Drawer at the cooks line water on the bottom deck
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law.
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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. Inconsistent with dating . Pork, cooked chicken on the line not dated
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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