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

Multiple opened employee drinks on prep tables, manager moved all. Corrected On-Site

Basic – Plumbing system in disrepair

Mop sink disconnected, Manager fixed during inspection. Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler at the prep area.

Basic – Reach-in cooler shelves with rust that has pitted the surface

Reach-in cooler at the prep area three door cooler). Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

At the front counter area to go containers not inverted, manager inverted. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner

At the prep area, beef at room temperature, manager moved back to cooler. Corrected On-Site Repeat Violation

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

At the prep area, flour bin and sugar bin, not labeled, manager labeled. Corrected On-Site

High Priority – Container of medicine improperly stored

At the front counter area, observed medicine stored above single service and canned food, Manager moved. Corrected On-Site

High Priority – Food with mold-like growth. See stop sale

Reach-in cooler at the prep area, observed two cucumbers with mold like substance.

High Priority – Raw animal food stored over or with unwashed produce

At the prep area,raw beef and raw chicken stored above lemons, manager moved

Also in reach in freezer opened bags of: raw chicken stored above raw fish, Manager fixed. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Pan de queso and pan cacho at room temperature since 11/29/23 Am.

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

At the front counter area empanadas 126F, buñuelos 101F item prep at 10:00am, manager will place on time and will discarded at 2:00pm.

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink at the front counter, multiple items inside sink, also sink at the cook line with small pot inside, manager moved. 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

Reach-in cooler at the prep area, cooked plant food no date marked.

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

Hot water not connected, manager fixed Corrected On-Site