| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. On floor, shelf in prep area by cook line
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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. By prep cooler and by upright freezer **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. Old one
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29-18-4
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Basic - Drain cover(s) missing. Mop sink
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open one on prep table, and above ice machine, employee discarded it **Corrected On-Site**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. Mgr cooking **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Making burritos
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Container for heating tortillas
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51-18-6
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Basic - No copy of latest inspection report available.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Employee moved them from bar **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. By prep cooler
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, mgr moved it **Corrected On-Site**
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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. White powder in bulk container at prep area by cook line **Repeat Violation**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, empty jug, employee changed jug but still not dispensing, explained manual sanitation,
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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. Drank from open drink then washed hands for 8 seconds and then put on gloss es to grave foods, explained to him and he washed hands properly **Corrected On-Site**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw chorizo then changed gloves and made burrito, explained to him and he washed hands **Corrected On-Site**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chl in dish machine, empty jug, employee changed jug but still not dispensing, explained manual sanitation
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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. Raw shrimp on shelf above sour cream in walk in cooler, employee rearranged **Corrected On-Site**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef on shelf above bulk raw pork in walk in cooler, employee rearranged **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, employee placed it by dish machine to be washed **Corrective Action Taken**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Container in handsink by dish machine, mgr moved it **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. Mgr couldn't find them, chlorine and quat
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In handsink by prep area next to cook line, employee placed some **Corrected On-Site** **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Handsink next to oven **Repeat Violation**
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