Basic – Bowl or other container with no handle used to dispense food

On powder chicken bullion, mgr moved it Corrected On-Site

Basic – Ceiling tile missing

By front counter, mgr stated they are doing electrical work and that why it's missing

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Upright cooler disconnected, employee connected it, all. Foods cooling there, employee moved them to another cooler, cooler at 50f Warning

Basic – Covered waste receptacle not provided in women's bathroom.

Basic – Employee with no beard guard/restraint while engaging in food preparation

Handling open foods

Basic – Employee with no hair restraint while engaging in food preparation

Grabbed open foods,

Basic – Floor area(s) covered with standing water

By water heater, employee cleaned it Corrected On-Site

Basic – Food stored on floor

Oil jug at front counter, mgr placed it on shelf Corrected On-Site

Basic – Hood filter missing from automatic fire suppression/exhaust system

2 missing

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In prep cooler and in little black cooler for cheese, front counter

Basic – No handwashing sign provided at a hand sink used by food employees

Hand sink at front counter and in kitchen, ladies bathroom too, emailed one

Basic – Water leaking from pipe and/or faucet/handle

Base of faucet in hand sink at front counter and pipe by triple sink

Basic – Wet wiping cloth not stored in sanitizing solution between uses

On prep table. Mgr placed it in bucket Corrected On-Site

Basic – Wood non food-contact surface not properly sealed

Front counter

High Priority – Displayed food not properly protected from contamination

Has a display case outside and they area bringing empanadas outside, explained to owner and they brought them inside Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One by triple sink Warning

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

Raw chicken on shelf above cut lettuce, in upright cooler, raw pork on shelf above hot dogs in reach in freezer, employee rearranged Corrected On-Site

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.n+400 ppm quat in bucket, employee diluted it to 300 ppm Corrected On-Site

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For bucket

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink at front counter, bathrooms too, employee placed one roll Corrected On-Site

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

For employees touching food

Intermediate – No soap provided at handwash sink

Hand sink at front counter and in kitchen, bathrooms too, employee placed some Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked

Ham taken out of freezer yesterday

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

And in triple sink by triple sink, 70f Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only

A few in restaurant in kitchen and in dining