Basic – Accumulation of debris inside warewashing machine. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple opened water bottles throughout kitchen next to coolers and heat lamp table.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Purse on top of soda syrup box hookup.

Basic – Equipment and utensils not properly air-dried – wet nesting

Plates and bowls on clean dish rack.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Scoop inside ice machine and spoon inside milk powder behind bar. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Clean metal pans with old stickers on them on bottom shelf of table near slicer. Repeat Violation

Basic – Utensils in poor condition

3 plastic containers on clean dish rack that has become melted/warped.

Basic – Working containers of food removed from original container not identified by common name

Container in prep area with white granules inside no label. Repeat Violation

High Priority – Container of medicine improperly stored

Bottle of medicine pills on shelf next to microwave in prep area, employee moved medicine. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired

Dish machine temped at 153F. Repeat Violation Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs over container of yuca sticks. Repeat Violation Admin Complaint

High Priority – Spray hose at dish sink lower than flood rim of sink.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nchimichuri sauce (58F – Cold Holding) homemade sauce containing fresh garlic and oil sitting on counter next to cooler, employee placed item in cooler. Corrective Action Taken

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed

Quaternary ammonia Three compartment sink over 500ppm. Operator added water retested 200ppm. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on prep reach in cooler stained. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Mixer blade in Handwash sink in prep area, employee moved blade. Corrected On-Site

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient

Operator stated they use raw egg whites in 2 bar drinks, on the menu the drinks do not state that they use egg whites. Warning

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

Operator stated they put raw egg white inside 2 bar drinks. Inspector provided consumer advisory and operator posted on wall. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Bagged cooked meats in walk in cooler made a few days ago no date mark.