| Violation
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Observation
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Observed a pan with raw chicken stored on the floor underneath the three compartment sink. **Corrected On-Site**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk in freezer.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed water stains throughout the establishment.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hat or hairnet. **Corrected On-Site**
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Observed at unisex restroom for customers and employees.
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35B-07-4
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Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed at the fan by the three compartment sink.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed in the kitchen 8 packs of beef thawing at room temperature. As per operator, thawing 30 minutes. Operator moved to the walk in cooler.
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Observed tamales, yuca, croquettes, and breaded beef not covered.
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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. Both walk in coolers.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at the three compartment sink: Employee washing dishes at Triple Sink (Chlorine 0ppm- 100ppm). Operator coached employee and set up new solution.
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed two employees washing hands at three compartment sink without soap for less than 20 to 15 seconds.
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12A-20-4
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High Priority - Employee washed hands with no soap. Observed 2 different employees washing hands at three compartment sink with out soap. operator coached employee.
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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. **Corrective Action Taken**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed in the kitchen reach in cooler: raw beef and raw shrimp stored above cut lettuce and cut tomatoes.Also in the same reach in cooler: raw fish stored above sliced cheese.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed 2 different employees washing hands at three compartment sink. Observed operator coached employees and instructed to wash hands at designated hand washing sink.
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22-16-4
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Basic - Intermediate - Walk-in cooler shelves soiled with food debris.
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