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06: 2-401.11 Employee drink observed without a lid or straw. Observed employee drinks throughout kitchen without a lid or straw. Spoke to person in charge about ensuring all drinks have a lid and straw and are stored away from food and food prep areas.
08: 2-301.14 Employees not washing hands as needed while preparing foods and / or working with food equipment. Observed employee take out trash and return to food prep in kitchen without first washing hands. Spoke to employee and person in charge about ensuring employees know when to wash hands.
09: 3-301.11 (B) Employee observed using bare hands to contact RTE foods. Observed employee bare hand contact bread buns and tortillas during inspection. Spoke to employee and person in charge about bare hand contact with ready-to-eat foods. Items for orders were corrected during inspection.
10: 5-205.11 A handwashing sink within the facility observed being used for purposes other than handwashing. Observed a stack of dirty used towels in back hand sink and lettuce in front hand sink. Spoke to person in charge about ensuring hand sinks are used only for hand washing. Items were removed during inspection.
10: 6-301.12 A handwashing sink within the facility lacks readily available paper towels or other drying devices. Observed no paper towels at either hand sink during inspection. Spoke to person in charge about ensuring hand sinks are always properly supplied. Paper towels were obtained during inspection.
15: 3-302.11 (A) (1-2) Raw animal foods are not separated from ready-to-eat foods during storage, preparation, or holding. Observed 1) raw shelled unpasteurized eggs stored in side-by-side refrigerator with ready-to-eat noodles and coleslaw 2) raw pork and raw sausage stored in walk-in refrigerator with cooked meatballs. Spoke to person in charge about ensuring raw animals foods are separated from ready-to-eat foods to avoid cross-contamination. Items were re-arranged in coolers during inspection.
15: 3-304.15 (A) Single use gloves used improperly, (i.e. not for only one task and/or not discarded when damaged, soiled, or when interruptions occur in the operation). Observed employee wash hands with soiled gloves from dishwashing. Spoke to employee and person in charge about employees using single use gloves for one task and discarding gloves after. Gloves were discarded and hands properly washed during inspection.
21: 3-501.16 (A) (1) TCS products are being held being held below 131 degrees F. Observed four pans of cooked brisket hot holding at 129-133 degrees F for less than 3 hours. Spoke to person in charge about ensuring TCS foods are hot held at 135 degrees F or above. Brisket was moved back to over to reach 165 degrees F during inspection and then moved to a different hot holding unit.
22: 3-501.16 (A) (2) Food observed holding at temperatures between 42-50 degrees F. Observed 1) a whole cooked turkey holding at 43 degrees F for more than 4 hours 2) 1 pan of queso holding at 48 degrees F for more than 4 hours 3) a box of raw pork shoulder, a box of raw pork ribs, and a box of raw chicken holding at 43 degrees F for less than 4 hours all in walk-in refrigerator. Spoke to person in charge about proper cold holding temperatures and not storing food items in the first entrance of refrigerator where proper temperature is not maintained. Turkey and queso were discarded during inspection. All other food items were moved to proper cold holding during inspection. See voluntary condemnation.
23: 3-501.18 Foods found held greater than 7 days, or past manufacturer use by date. Observed raw hamburger meat, raw sirloin steaks, and 2 containers of guacamole held past manufacturer use by date. Spoke to person in charge about ensuring all foods are disposed of in a timely manner. Items were discarded during inspection. See voluntary condemnation.
23: 3-501.17 Refrigerated, ready-to-eat, time/temperature control for safety food is not properly date marked when held for more than 24 hours. Observed several TCS foods prepared the day before with old date marking tags. Spoke to person in charge about ensuring all required foods have proper date marking.
28: 7-204.11 Poisonous or toxic items are not used according to the manufacturer's directions. Observed Chlorine sanitizer
bucket measuring over 200 PPM behind bar. Spoke to person in charge about ensuring chemical sanitizer bucket is
made with proper concentration. A new sanitizer bucket was made to proper concentration during inspection.
39: 3-305.14 Unpackaged food is not protected from contamination during preparation. Observed two fly strips hanging in kitchen directly over food prep areas. Spoke to person in charge about using fly strips in areas where no food, food prep, or food equipment is present. Fly strips were removed during inspection.
49: 4-602.13 Nonfood contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue and other debris. Observed glass chiller machine with excess food residue and debris under glasses. Spoke to person in charge about cleaning frequency.
56: 6-403.11 Personal belongings observed stored in an unapproved area. Observed employee food and drink stored in side-by-side refrigerator during inspection. Spoke to person in charge about having a designated area for employee items that is clearly labeled and stored underneath all food being stored for service. Items were removed during inspection.
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