| Violation
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Observation
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on the ceiling at the front counter preparation area; hole on the ceiling above ice machine located next to the back door.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Located in kitchen preparation area. **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Operator coached employee. Employee stated to wear hairnet during the time of the inspection. **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall. Observed a hole on the wall underneath the mop sink located at the back of the establishment. **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a kitchen spoon stored inside of a container of water at 105°F temperature. Operator discarded water during the time of the inspection. **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Located at the employee bathroom at the back preparation area next to the walk-in cooler. Provided it to operator at the time of the inspection through email. Operator posted the hand washing sign during the time of the inspection. **Corrected On-Site**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen and food preparation areas. **Repeat Violation**
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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. Observed a container of salt without label in food preparation area in side the kitchen. Operator properly labeled during the time of the inspection. **Corrected On-Site**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked brisket (69°F - Cooling). As per operator brisket was cooked the day before and stored inside the reach-in cooler overnight.
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked brisket (69°F - Cooling). As per operator brisket was cooked the day before and stored inside the reach-in cooler overnight.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade container being used to dispense ice at the ice machine located at the back of the establishment next to the back door.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked corn tamales. Operator stored raw fish properly during the time of the inspection. **Corrected On-Site**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk desserts (49°F - Cold Holding) at the front counter display case. As per operator less than 4 hours. Operator placed the desserts on an ice bath. **Corrected On-Site**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork belly (119-165°F - Reheated). As per operator less than 4 hours. Operator reheated during the time of the inspection. **Corrected On-Site**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Observed a spray container of universal gas lighter stored on a shelf over food preparation area. Operator properly stored during the time of the inspection. **Corrected On-Site**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed and emailed handout to the operator for the big 6 foodborne illness. **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
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02B-02-5
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided through email to operator. Operator posted conspicuously during the time of the inspection. **Corrected On-Site**
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