| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Compressed air tank located in chip storage room of kitchen not secured. **Warning**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone and clothing above prep station between two rear doors of kitchen. Cook moved items to appropriate storage locations. **Corrected On-Site** **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Stacks of cups in drying area of dish area stacked with wet nesting present. **Warning**
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08B-38-4
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Basic - Food stored on floor.
In chip storage area. Box of soda syrup stored on the floor. Cook relocated to appropriate storage location **Corrected On-Site** **Warning**
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35B-02-4
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Basic - Insect control device installed over food preparation area.
Bug zapper, installed on wall to left when entering kitchen through doors from dining area, over single service items and service trays. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
In storage shed at rear of building. 1 case of gloves stored on the floor. Cook relocated to proper storage area. **Corrected On-Site** **Warning**
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08B-12-5
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Basic - Stored food not covered.
In walk in cooler. Multiple stored food items not properly covered after reaching cooling temp. **Repeat Violation** **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Raw shrimp being defrosted in standing water in the three compartment sink. Cook removed and placed in walk in cooler to thaw under refrigeration. **Corrected On-Site** **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored.
Container of rubbing alcohol and box of bandages on shelves over prep table between two rear doors in kitchen. Cook relocated items. **Corrected On-Site** **Warning**
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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.
In walk in cooler queso (56°F - Cooling). Cook stated that the queso had been made the day prior and placed in cooler to cooled overnight. Queso discarded upon request. See stop sale. **Warning**
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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.
In stand up two door glass front Reach in cooler on cook line. Raw chicken tenders over cooked stuffed jalapeños. Cook properly stored raw chicken. **Corrected On-Site** **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1. In stand up glass front two door Reach in cooler on cook line. raw chicken (57°F - Cold Holding); raw beef (56°F - Cold Holding). Cook stated chicken and beef had been in cooler for 4 days without being removed. Food items discarded upon request.
2. In walk in cooler queso (56°F - Cooling). Cook stated that the queso had been made the day prior and placed in cooler to cooled overnight. Queso discarded upon request. **Warning**
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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.
In stand up glass front two door Reach in cooler on cook line. raw chicken (57°F - Cold Holding); raw beef (56°F - Cold Holding); raw chicken tenders (47°F) cooked potatoes 46°F. Cook stated raw chicken and beef were moved to cooler from walk in cooler 4 days ago, and raw Chicken tenders and cooked potatoes were placed in cooler from walk in a day ago. Chicken tenders and cooked potatoes were moved to walk in freezer, and raw beef and chicken were discarded. Cooler has an ambient temperature on the top shelf of 38°F. Cooler is over stocked making it difficult to have a good airflow. Raw beef and raw chicken placed at the bottom of the cooler where the ambient temperature is at 46°F-48°F. see stop sale
**Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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.
In steam well on cook line queso (92°F - Hot Holding). Cook stated queso was holding hot. Cook moved to stove top to raise temperature **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink.
At hand wash sink in center of kitchen. A drain line from a/c unit installed above is being drained into the sink. **Warning**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification.
No proof of manager certificate at time of inspection. Manager stated she is scheduled to take the class and test next week. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels available at hand wash sink in center of kitchen. Cook provided paper towels upon request. **Corrected On-Site** **Repeat Violation** **Warning**
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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only.
Fire extinguisher near chip storage room gauge is in the red.
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