| Violation
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Observation
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Bottom prep shelves **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. Uncovered drink next to open container of chips **Warning**
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36-17-5
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Basic - Floor/wall in disrepair.
- Storage room entrance, broken tiles
- under three compartment, no cover molding
- soda closet, wall in disrepair **Warning**
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08B-38-4
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Basic - Food stored on floor.
- bag in the box soda, soda closet
- margarita mix in the bar under three compartment sink **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Under ice bin in the bar, standing soiled water **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back and side door **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes **Warning**
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08B-12-5
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Basic - Stored food not covered.
- In the double freezer next to the back door, uncovered pork chops stored directly on wire shelving, uncovered burgers above that
- Watermelon in the bar cooler **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in a bucket in the mop sink **Warning**
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29-03-4
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Basic - Water draining onto floor surface. Hand sink drain disconnected. Next to dishwasher **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.
Overnight in walk in cooler
Refried beans up to 48F from 7/15
Chicken broth 45F from 7/15 **Warning**
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12A-10-4
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High Priority - Employee was handling cell phone while wearing gloves. He returned cell phone to his pocket and continued handling and cutting bar fruit **Warning**
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
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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 chicken over beef, upright double cooler
- chicken over fish, cookline **Warning**
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carnitas 7/7
Salsa ranchera 7/6
Salsa burra 7/7 **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Top of dish machine, approximately 5. **Corrected On-Site** **Warning**
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01B-03-5
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High Priority - Stop Sale issued due to adulteration of food product. Small live insects crawling in flour container. Appear to be beetles. **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. **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.
- Raw steak 44F, black cooler next to ice machine
- Walk in cooler, salsa 44F in the back left corner overnight
- Salsa 49, 53. sour cream 46 glass door coolers overnight. See stop sale **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
- Top back corners of bar soda machine ice bin visibly soiled
- soda gun in the bar visibly soiled with black residue and in soda gun holster with standing water **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. In front of dish machine **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Bar, used to wash towel **Warning**
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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. **Warning**
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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. Employees with no food handler training **Warning**
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