| 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 bowl inside cheese container at walk in cooler.
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen.
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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. Coached employee on the right procedures.
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14-11-5
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Basic - Equipment in poor repair. Observed gasket in disrepair at reach in freezer at storage area.
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08B-38-4
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Basic - Food stored on floor. Observed produce stored on the floor at cook line.
Observed raw shell eggs cases and containers of raw pork stored on floor at walk in cooler **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. Observed at reach in freezer at cook line. **Repeat Violation**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching salt inside container. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
Observed hoods soiled above fryer.
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25-05-4
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Basic - Single-service articles improperly stored. Observed single service cup on floor at dry storage area.
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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 handwashing sink at kitchen with slow draining.
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08B-12-5
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Basic - Stored food not covered. Observed raw chicken and cheese not covered inside walk in cooler.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. **Repeat Violation**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to start cooking with no handwashing prior. Coached employee on right procedures. **Corrective Action Taken**
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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 shell eggs stored over dressings at walk in cooler. **Repeat Violation**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of the right procedures to wash, rinse and sanitize at 3 compartment sink. Coached employee on right procedures. **Corrective Action Taken**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil stored inside handwashing sink. Operator removed and placed utensils inside 3 compartment sink. **Corrected On-Site** **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels. **Corrected On-Site** **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Operator replaced product. **Corrected On-Site** **Repeat Violation**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for cheese tequenos at front counter. Provided to operator via email.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans at walk in cooler not date marked. As per operator for more than 24 hours prior.
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