Basic – Ceiling tile missing

Ceiling tile missing in hall by back door

Also, floor soiled under ice machine

Also, standing water observed on floor near ice machine, person in charge states is due to leak at soda dispenser

Also, vents over ice machine with dust buildup.

Basic – Equipment and utensils not properly air-dried – wet nestingnObserved several containers wet nesting at clean dish area.

Basic – Exterior door has a gap at the threshold that opens to the outside

Light visible under back door.

Basic – Old labels stuck to food containers after cleaning

Observed old labels on multiple clean containers at dishware storage.

Basic – Water leaking from pipe and/or faucet/handle

Leak at pipe under hand wash sink by triple sink observed.

High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale

In walk in cooler salsa Roja, verde, black beans, diablo, mole, birria consume with date mark 11/12-11/22.

High Priority – Raw animal food stored over or with unwashed produce

Observed raw shell eggs stored over unwashed produce in produce cooler, person in charge moved to appropriate location. Corrected On-Site

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

Chicken in front section of bottom drawer at 46F. In back of same pan at 43F. Person in charge states drawer has been open. Person in charge moved product back from front of pan, and closed drawer. Corrective Action Taken 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

Jalapeños at cookline at 100F. Person in charge stares has been out for 30minutes, recommend holding item on time.

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

Establishment utilizes chlorine in sanitizer buckets, and at dishmachine. Person in charge unable to provide test strips.

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment is pickling Jalepenos, onion, carrots with hot brine and holding for longer than 7 days, observed batch from 11/16 during inspection. Warning