Basic Priority- Observed: Single-service articles improperly stored.n To go cutlery stored on floor

Basic Priority-Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee preparing food with bracelet on wrist and watch.

Basic Priority-Observed: Employee with no hair restraint while engaging in food preparation

Employee preparing food with no hair restraint.

Basic Priority-Observed: Food stored on floor

Case of plastic water bottles stored on floor

Cooked food stored in container stored on floor.

Basic Priority-Observed: No handwashing sign provided at a hand sink used by food employees

Provided operator with hand wash sign Corrective Action Taken

High Priority– 6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs stored over ready to eat food in reach in fridge Warning

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

White rice (76F – Hot Holding), stored inside clear container in three compartment sink, place there approximately 15 mins ago as per employee nafter cooking for hot holding. Employee starting to discard rice

oxtail (93F – Hot Holding), stored in container on floor and place there after cooking at 9am as per employee for hot holding. Stop sale issued Warning

High Priority-Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched nunwrapped single-service items without washing hands

Employee touching clothing and handling money and preparing food without washing hands Warning

High Priority-Observed: Establishment operating with no potable running water

Operator has no potable running water in entire establishment during inspection. Operator is using gallon water jugs to wash hands

Water pump is not working to operator and is broken at this time as per employee and observation during inspection Warning

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

Oxtail (93F – Hot Holding), stored in container on floor and place there after cooking at 9am as per employee for hot holding. Stop sale issued Warning

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

Shredded cheese (67F – Cold Holding), stored in bowl container inside fryer basket area. Place there around 11:30am as per employee.Warning

Intermediate Priority- Observed: No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink. Employee provided paper towel Corrected On-Site

Intermediate Priority- Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit nor diarrhea is discharged onto surfaces in the establishment

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken*

Intermediate Priority- Observed: Handwash sink used for purposes other than handwashing

To go cutlery kits stored in hand wash sink

Intermediate Priority- Observed: No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is navailable for warewashing

Operator has no sanitizer of any kind for ware washing during inspection Warning

Intermediate Priority- Observed: No soap provided at handwash sink. At hand wash sink