Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee coffee cup and juice on table located on kitchen entrance.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing orders while wearing a bracelet. Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation.Employee preparing sauce and no beard guard been used.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils in water with temperature of 113F.

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation.Door on reach in cooler across from hand sink located on cook line.

Basic – Ripped/worn tin foil used as shelf cover on shelves at cook line.

Basic – Single-service articles not stored inverted or protected from contamination.Black to go containers kept on dry storage located in dinning room.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.Raw fish stored on top of cheese container at reach in cooler on cook line. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Pork kept on hot box for less than 4 four hours. with temperature of 113F, chicken leg quarter kept on hot box with temperature of 110F. Hamburger meat kept on stove for less than 4 hrs with temperature of 113F. Ask manager to reheat to 165F Corrective Action Taken

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.For skirt steak and picaña. Must fix online and to go menu. Inspector will provide facility with printed consumer advisory.