| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **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.
At prep area; open employee beverage container on prep table. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
At clean dish storage shelves across from triple sink; mixing bowls wet nesting.
**Warning**
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29-08-4
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Basic - Plumbing system in disrepair.
Triple sink/dish machine hand wash sink; water leaking from drain pipe.
**Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.
At prep area; unwashed/not cleaned mushrooms being cut.
**Warning**
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21-10-4
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Basic - Soiled dry wiping cloth in use.
At cook line steam table; soiled dry wiping cloth used to wipe around pans in steam table.
Operator removed cloth.
**Corrective Action Taken** **Warning**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
At taco make top cooler; standing water in bottom.
**Repeat Violation** **Admin Complaint**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
At bar hand wash sink; water very slow draining.
**Warning**
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14-06-4
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Basic - Wood food-contact surface not properly sealed.
At cook line; wood cutting boards damaged/splitting around edges. **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At bar; employee handled soiled dishes and then began making drinks, no hand wash.
**Warning**
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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.
At cook line/prep area; employee went from cooking raw beef to cutting unwashed mushrooms no glove change no hand wash.
**Warning**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At cook line; employee wiped nose with gloved hand and then handled clean utensils, no glove change, no hand wash.
**Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
3 live, small flying insects flying around prep area/dish machine/triple sink/bar.
**Admin Complaint**
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41-20-4
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High Priority - Pesticide use not in accordance with manufacturer's directions.
Throughout establishment; Nuvan pro strips used in food preparation/storage areas.
Manufacturers label indicates product is not to be used in food preparation/storage areas.
**Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Approximately 50 live roaches under triple sink.
1 live roach under clean dish storage shelves across from triple sink.
**Admin Complaint**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
At cook line; employee put on gloves, picked up food off the floor using gloves hand, threw away food, wiped hand on apron and continued portioning tortilla chips, no glove change/hand wash.
**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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At Taco make top cooler; cojita (55°F - Cold Holding); pico (55°F - Cold Holding); shredded mozzarella (50°F - Cold Holding).
Operator stated items not prepared or portioned today, being held in cooler overnight.
See Stop Sale. **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.
At Taco make top cooler; cojita (55°F - Cold Holding); pico (55°F - Cold Holding); shredded mozzarella (50°F - Cold Holding).
At walk-in cooler; cooked chicken (45°F - Cold Holding).
Operator stated items not prepared or portioned today, being held in cooler overnight.
See Stop Sale.
**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.
At steam table; black beans (125°F - Hot Holding); ground beef (105°F - Hot Holding); pork (120°F - Hot Holding); rojo sauce (110°F - Hot Holding).
Operator stated items reheated prior to being placed in steam table.
**Repeat Violation** **Admin Complaint**
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01C-10-4
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Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
At walk-in cooler; mussel tag removed from original container prior to container being emptied.
Operator produced tag, replaced.
**Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
At bar; hand wash sink used as dump sink as evidenced by food debris accumulated in sink.
**Warning**
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
PIC unaware of proper hot holding requirements.
**Warning**
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