TACOS TACOS PIZZA PIZZA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In taco fliptop lower cooler, yellow rice (56F - Cooling). Per manager prepared on 3-3 and in unit overnight. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In GE upright freezer in prep area, portioned raw beef and open case raw philly steak meat above open bags of bacon bits. Manager rearrange for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In taco fliptop lower cooler, yellow rice (56F - Cooling). Per manager prepared on 3-3 and in unit overnight.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler exterior thermometer reading 55F. All foods at proper temperatures 41F and below.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, braised beef luquid not date marked. Per manager prepared two days ago. Repeat Violation Admin Complaint

Basic - Food stored on floor. Containers of fryer oil on floor in back prep area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 100F on stovetop. Manager turned on fire to heat and hold at 135F. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Mass flour and salt containers not labeled on dry goods shelf.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 81F provided at bar hand wash sink Repeat Violation Admin Complaint - From follow-up inspection 2025-09-25: Plumber on call to repair. Parts ordered. Next unannounced inspection Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (53F-55 - Cooling) per employee rice was cooked yesterday and has been cooling overnight. Not prepared or portioned today. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (53F-55 - Cooling) per employee rice was cooked yesterday and has been cooling overnight. Not prepared or portioned today. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting war washing by washing and rinsing with no sanitize step. Triple sink not set up. Operator set up triple sink at 100ppm chlorine Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with plastic handle thank you bag in chest freezer

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection Corrected On-Site

Intermediate - No person in charge present during hours of operation. Spoke with manager via phone. Manager arrived at time of inspection 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. Not provided for new employees. Provided to operator

Intermediate - No soap provided at handwash sink. Observed at kitchen cook line hand wash sink. Operator provided Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Total lack of water at kitchen cook line hand wash sink. Operator turned on running water Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine

Basic - Food stored on floor. Bin of onions stored on floor in kitchen area. Operator moved to shelf Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink. Observed at kitchen cook line hand wash sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind cook line equipment

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment. Employee put on hat proceeded to reached out for a clean plate to serve customer's food without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of raw fish stored above bag of fries in chest freezer across from reach in freezer. Manager inverted. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen. Manager provided. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shuts off in kitchen handwashing sink. Manager turned on during inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. C02 tank next to reach in freezer in back prep area not secure. Repeat Violation

Basic - Containers of oil stored on floor front counter next to small refrigerator. Manager elevated. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in prep area. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, case of raw shell eggs above case of lettuce. Manager inverted for proper separation. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In taco station lower fliptop cooler, containers of raw steak above container of cooked pork. Employee inverted for proper separation. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by taco station.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by reach in freezer in back prep area not secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones in bowl next to consumer plate ware at taco station. Employee removed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by pizza station. Sign printed and provided. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-03-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed at main kitchen exit door. - From follow-up inspection 2023-03-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Main kitchen at exit door- observed 2x2 hole in wall at dry storage shelf. - From follow-up inspection 2023-03-15: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2023-03-15: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the line flip top cooler, raw pork stored above shredded cheese. The manager rearranged the items for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the line flip top cooler, pico de gallo (50F - Cold Holding). Observed the lid of the cooler open during the lunch rush. Manager moved item to lower portion of the cooler to quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed pizza sauce in the walk-in cooler not date marked. Manager date marked item. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed water turned off at hand wash sink on the cook line. The operator turned the water on.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the prep area.

Intermediate - No soap provided at handwash sink on the cook line or prep area sink. The operator provided soap. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer was calibrated and adjusted. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water supply turned off. Operator turned water on. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the pizza station flip top lower doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on the front of the stainless steel cabinet to the left of the pizza flip top cooler.

Basic - Unnecessary items stored in the rear outside enclosure of the restaurant. Observed discarded ductwork, light fixtures, construction, and other debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on the cutting board of the line flip top. Reviewed wiping cloth procedures with the manager and wiping cloth was placed back in solution. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has a quaternary test kit and needs a chlorine test kit. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef ribs in the open top cooler not date marked. Per the manager the item was prepared yesterday. Manager added date mark. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Observed the substance on the side of the bin and ice making unit. Manager protected ice and cleaned and sanitized the areas. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed between the prep sink and ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water of 113°F. Advised manager to hold water to 135°F for utensils. Manager increased temperature of water. Corrective Action Taken

Basic - Unnecessary items/unused equipment on the premises. Observed a non-functioning ice machine stored in the rear outside area of the establishment. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed and the flip top cutting board. Manager placed cloth in wiping cloth solution. Corrected On-Site