Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.n-Observed accumulation of brown like substance buildup inside ice machine.

Basic – Bathroom door left open other than during cleaning or maintenance. Female restroom door open. Repeat Violation

Basic – Bowl or other container with no handle used to dispense food.n-Observed no handle bowl used to dispense corn.

Basic – Equipment in poor repair.n-Observed true freezer gaskets in disrepairs.

Basic – Food stored on floor

Observed pot with cooked beans stored on floor in kitchen. Operator removed and stored on table. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n-Observed accumulation of old food residue buildup on corn container. n-Observed accumulation of dust buildup on fan motor in walk-in cooler.

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.n-Observed standing water in handwash sink at male restroom draining very slowly.

Basic – Stored food not covered.n-Observed an uncovered container with cooked potatoes stored in walk-in cooler. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner.n-Observed chicken and steak thawing at room temperature in prep area. Operator placed items underneath running water. Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust.n-Observed walls at cookline soiled with accumulation of black substance.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.n-Observed cooked tamales and potatoes cooling at 46°F in walk-in cooler. Per operator, both items cooked and placed in cooler from overnight. Items did not cooled from 135°F to 41°F in 6 hours. See stop sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked tamales and potatoes cooling at 46°F in walk-in cooler. Per operator, both items cooked and placed in cooler from overnight. Items did not cooled from 135°F to 41°F in 6 hours

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.n-Observed raw chicken stored over cooked sausage in refrigerator drawers.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.n-Observed raw chicken stored over beef in refrigerator. Operator relocate chicken. 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.n-Observed at 12:01 p.m. no date marked on cooked chicken stored in walk-in cooler. Per operator, chicken cooked at 10:00 a.m. on 11/26/2023.