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

Bowl as scoop in sauce. Moved by manager.

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

Frontline display cooler set at 45°. Person In Charge attempted to adjust setting. nCooler reached 40° at end of inspection. Corrective Action Taken

Basic – Food stored in undrained ice

Drink ice in small cooler at frontline not constantly draining.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

In use Utensils in kitchen in standing water 70°.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Employee washing and rinsing utensils only. No sanitizing step. Inspector / manager intervened. Sanitizer compartment set up. Quaternary ammonium 300 ppm. Corrective Action Taken

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

Flan , from yesterday , in front line display cooler at : 45°, 46°, 46° 46°47° 47° 47° 46°.

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

Flan , from yesterday , in front line display cooler at : 45°, 46°, 46° 46°47° 47° 47° 46°. Stop sale issued. nPrepped cheese 50° , prepped pork 50°. Kitchen make table/Reach in cooler. Per Person In Charge items placed few hours ago. Moved by manager to bottom of cooler. Corrective Action Taken Warning

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Dishwasher not aware of correct ware washing methods. No sanitizing steps. Manager intervened. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Chemical containers in rear Hand wash sink. Moved by manager. Corrective Action Taken

Intermediate – No probe thermometer provided to measure temperature of food products

Establishment only has a probe cooking thermometer which does not register below 50°. Repeat Violation