Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- exterior of microwave
- exterior of reach in coolers
- exterior of Reach in freezers **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface.
- inside of reach in cooler closest to back door **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- water bottle open on steam table **Corrected On-Site** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- metal bracelets on 3rd dry storage shelf next to the cooler **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair.
- grooved cutting board
- rusting exterior of reach in cooler
- rusting metal prep tables
- rusting dry storage shelves
- rusting metal racks on second level of metal prep table in kitchen
- Reach in freezer in dry storage area **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.
-chipotle uncovered in drink dry storage area **Corrected On-Site** **Warning**
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33-23-4
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Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- on earthen soil **Warning**
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36-31-4
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Basic - Hole in ceiling.
- dry storage drink area
Other observances:
- cracked tiles on the wall and kitchen floor **Warning**
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51-18-6
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Basic - No copy of latest inspection report available.
- operator missing pages 3 pages of the previous report **Warning**
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35B-09-4
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Basic - Screen in door torn/in poor repair
- back door in kitchen **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
- paper towel box stored on the floor in dry storage drink area **Corrected On-Site** **Warning**
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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.
- shell eggs 61°F, put in ice bath
-soup 47°F prepared October 10 per operator
- menudo 51°F discarded
-shredded cheese 47°F, ( reach in cooler reading 78°F, )
**Repeat Violation** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
-egg in cheese on steam table 98-103°F, discarded by operator
- mixed rice sitting in the microwave 105°F, **Warning**
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03E-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.
- mixed rice 103-121°F, reheated twice to reach 203°F all around **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
- Reach in freezer raw shrimp over cooked potatoes **Corrected On-Site** **Warning**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- menudo marked 9/12/18 in reach in cooler **Corrected On-Site** **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.
- menudo **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of reach in coolers
- interior of microwave behind the register
- interior of Reach in freezer
- meat slicer covered in meat and blood particles not cleaned
- Walk in cooler racks **Warning**
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31A-15-4
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Intermediate - Employee filled water pitcher/cup at handwash sink.
- in kitchen by the stove **Warning**
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32-11-5
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Intermediate - Lack of toilet tissue at each toilet.
-women's bathroom **Warning**
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