Basic – Bowl or other container with no handle used to dispense food. nOn bulk sugar, mgr removed it Corrected On-Site Repeat Violation

Basic – Ceiling tile missing

By triple sink Repeat Violation

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

On cart, employee pushed it up under table, drink area Corrected On-Site

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

Employee moved it from prep table

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

Jacket above microwave, moved by mgr Corrected On-Site

Basic – Equipment in poor repair. nGasket in upright freezer by cook line

Basic – Food storage container/container lid cracked or broken

Lid is cracked for raw shrimp, employee removed it, upright cooler by cook line Corrected On-Site

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

In drawer unit, cook line, employee placed one Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. nVent in upright cooler at cook line Repeat Violation

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

0 ppm, mgr made new solution, 300 ppm Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee placed dirty dishes in dish machine then he changed gloves and grabbed clean dishes, explained to him and he washed hands Corrected On-Site

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

Raw fish on shelf above cooked wings on cart in walk in cooler, mgr rearrange Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw hamburger on shelf above raw shrimp in upright cooler at cook line Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

48f goat cheese sitting on ice, employee added more ice, got to 41f Corrected On-Site Repeat Violation Admin Complaint

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

109f sauce with dairy, on stove, employee reheated it to 165f Corrected On-Site

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

Pasta warmer baskets, employee placed it by dish machine to be washed Corrective Action Taken

Intermediate – Manager or person in charge lacking proof of food manager certification

Angelina has a 360 certificate that states principles

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

Raw egg white on drink in menu, mgr added dots on menus Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Quat Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

In storage area, mgr discarded it, didn't know what it was Corrected On-Site