| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed foam cup used as a scoop with no handle in the salsa container.
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36-36-4
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Basic - Ceiling tile missing. Observed ceiling tiles missing throughout the back kitchen, and bathroom.
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21-05-5
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Basic - Cloth used as a food-contact surface. Observed a used cloth to store tortillas.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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16-13-5
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Observed employee cleaning cutting board in the middle compartment with soap and water, then used chlorine and rinse, no following the correct way of wash rinse and sanitize.
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08B-38-4
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Basic - Food stored on floor. Observed zucchini stored on the floor in the walk in cooler. Observed oil container stored on the floor by employee bathroom. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathroom.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues where juices are stored.
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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. Observed slow drainage at 3 compartment sink and back kitchen hand washing sink.
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36-04-5
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Basic - Utility lines are unnecessarily exposed. Observed at preparation area in the back kitchen with exposed lines.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food. Observed cut green pepper and cut onions and banana leaves in direct contact with thank you bags in the walk in cooler. **Repeat Violation**
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Observed license expired 10/01/2023
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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 coleslaw (70F - Cold Holding) at the front counter reach in cooler, placed at 7AM, operator placed in walk-in cooler. **Corrective Action Taken** **Repeat Violation**
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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 gallo pinto (90F - Hot Holding) stored in a pot in the kitchen, operator turned on stoved to reheated to 2nd temperature 170F. **Corrected On-Site**
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Handed form to operator. **Corrected On-Site** **Repeat Violation**
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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.
Observed no chlorine test strips available.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the hand washing sink by 3 compartment sink. **Corrected On-Site** **Repeat Violation**
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Handed form to operator and employee signed during the inspection. **Corrected On-Site** **Repeat Violation**
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