Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open drink in reach in freezer . Corrected On-Site

Basic – Employee preparing food in customer section of dining area.Employee-preparing ayacas as on dining room. Corrected On-Site

Basic – Employee with soiled clothing.Employee working on kitchen while wearing a watch.

Basic – Unnecessary items/unused equipment on the premises.Car parts by mop sink. Corrected On-Site

High Priority – Container of medicine improperly stored.Tylenol bottle stored on prep table. Corrected On-Site Repeat Violation

High Priority – Nonfood-grade bags used in direct contact with food use to store cooked pork. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged.Raw burgers stored over French fries on reach in freezer. Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce.Raw chicken stored over unwashed celery and peppers on reach in cooler on back kitchen. 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.

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

Shredded beef prepared on Sunday with no date marked, chicken salad prepared on Sunday with no date marked. Corrected On-Site