TEQUILA AND ACORDEON MEXICAN RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Warning

High Priority - Food with mold-like growth. See stop sale. Cooked beef in walk-in cooler with white mold-like growth.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan in soapy water, rinsed pan then placed pan on clean storage rack. No sanitizer applied. Employee set up sanitizer solution. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over tamales in walk-in freezer. Employee rearranged products to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all soda guns soiled with slime substance.

Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in prep handwash sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen, three compartment sink compartment sink, expo service line and men's restroom. Employee began refilling dispensers. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap in men's restroom handicap stall and on expo service line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales prepared two days ago, per employee have no date marking.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with clear liquid at three compartment sink, at service station and bar area. Manager identified contents as bleach water.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving in dry storage by ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table in kitchen. Employee removed beverage. Corrected On-Site Repeat Violation

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floor under fryers has grease build up. Floor under ice machine is soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on walk-in freezer floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of air fryer has dried food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has excessive food debris build up. Shelf below prep table in kitchen is soiled. Potholders used to carry customer food plates are soiled with food debris. Repeat Violation

Basic - Open dumpster lid. Right dumpster lid is open. Manager closed lid. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-26: In drawer below flat grill, raw chicken 49F/50F, raw shrimp 44F and cut tomato 45F. Per manager, all products placed in drawers at 10:30. Temperatures taken at 3:13. Admin Complaint - From follow-up inspection 2025-08-28: No violation. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in drawer below grill at 60F. Per employee, chicken placed in drawer at 10:30. Temperature taken at 2:15. Chicken moved to walk in freezer and 20 minutes later chicken at 47F. Also, raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-26: In drawer below flat grill, raw chicken 49F/50F, raw shrimp 44F and cut tomato 45F. Per manager, all products placed in drawers at 10:30. Temperatures taken at 3:13. Admin Complaint - From follow-up inspection 2025-08-28: Raw chicken in drawer below flat grill at 47F/45F. Per manager, chicken placed in drawer 3.25 hours prior. Chicken moved to walk in freezer to quickly chill. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-26: In drawer below flat grill, raw chicken 49F/50F, raw shrimp 44F and cut tomato 45F. Per manager, all products placed in drawers at 10:30. Temperatures taken at 3:13. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in drawer below grill at 60F. Per employee, chicken placed in drawer at 10:30. Temperature taken at 2:15. Chicken moved to walk in freezer and 20 minutes later chicken at 47F. Also, raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-26: In drawer below flat grill, raw chicken 49F/50F, raw shrimp 44F and cut tomato 45F. Per manager, all products placed in drawers at 10:30. Temperatures taken at 3:13. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used for tortillas in direct contact with bag. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in drawer below grill at 60F. Per employee, chicken placed in drawer at 10:30. Temperature taken at 2:15. Chicken moved to walk in freezer and 20 minutes later chicken at 47F. Also, raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in handwash sink in prep area. Manager removed scrub pad. Also, ice in bar handwash sink. Corrected On-Site Repeat Violation

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for Gustavo or Alex.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in kitchen hand wash sink at entrance. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as a shelf liner in dry storage shelving.

Basic - Drain cover(s) missing. Drain covers missing in dish room and under three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table. Employee moved beverage. Corrected On-Site

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Vents above three compartment sink are soiled. Wall behind dishmachine is soiled. Floor behind kitchen equipment with heavy debris accumulation. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in bar. Also, ice scoop at ice machine in soiled container. Manager removed container for cleaning. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of flat grill and oven doors are soiled. Shelf below flat grill is soiled. Walk in cooler gasket is soiled. Gasket on ice cream reach in freezer is soiled. Repeat Violation

Basic - Unnecessary items stored in garbage enclosure. Miscellaneous items including kitchen equipment and signage stored at dumpster. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Take out and grocery bags used for tortillas in the kitchen and produce in walk in cooler.

High Priority - Raw animal food stored in same container as ready-to-eat food. Opened raw beef in same container with broccoli in chest reach in freezer at prep area. Case of raw chicken stored over open case of raw beef and fries in walk in freezer. Open raw bacon stored above cooked rice in walk in cooler. Pan of raw chicken stored over opened beef roast in walk in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler in kitchen, cut lettuce (46F - Cold Holding); cheese (54F - Cold Holding). Employee states both placed out 1.75 hours prior. Employee states cooler is not working and to be repaired today. All other products on ice and at temperature. Products placed in walk in freezer to quickly chill. Temperature taken approximately 20 minutes later at 43F and 42F respectively. In walk in cooler, beans (46F/47F/53F/46F - Cold Holding); milk (46F - Cold Holding); pork (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding); raw whole fish (46F - Cold Holding); flan (47F - Cold Holding); beef (48F - Cold Holding); tamale (49F - Cold Holding); raw bacon (51F - Cold Holding); beef (49F - Cold Holding); rice (50F - Cold Holding); beans (47F - Cold Holding); chorizo (51F/48F/47F - Cold Holding); chicken (47F - Cold Holding); hot dog (47F - Cold Holding); cheese sauce (47F - Cold Holding); shell eggs ambient (50F - Cold Holding); chicken (50F - Cold Holding). Per employee, all products have been in the walk in cooler overnight. Interior of bar ice bin with debris and bottle cap. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In flip top reach in cooler in kitchen, cut lettuce (46F - Cold Holding); cheese (54F - Cold Holding). Employee states both placed out 1.75 hours prior. Employee states cooler is not working and to be repaired today. All other products on ice and at temperature. Products placed in walk in freezer to quickly chill. Temperature taken approximately 20 minutes later at 43F and 42F respectively. In walk in cooler, beans (46F/47F/53F/46F - Cold Holding); milk (46F - Cold Holding); pork (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding); raw whole fish (46F - Cold Holding); flan (47F - Cold Holding); beef (48F - Cold Holding); tamale (49F - Cold Holding); raw bacon (51F - Cold Holding); beef (49F - Cold Holding); rice (50F - Cold Holding); beans (47F - Cold Holding); chorizo (51F/48F/47F - Cold Holding); chicken (47F - Cold Holding); hot dog (47F - Cold Holding); cheese sauce (47F - Cold Holding); shell eggs ambient (50F - Cold Holding); chicken (50F - Cold Holding). Per employee, all products have been in the walk in cooler overnight. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked tomato at 124F on plate beside the grill. Employee states prepared tomatoes approximately 15 minutes prior. Tomatoes moved to heated grill and temperature at 149F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. See stop sale. Interior of bar ice bin with debris and bottle cap. Soda gun interior at bar has build up/debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in bar handwash sink. Operator removed bowl. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at handwash sink at kitchen entrance.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on rack by walk in freezer at. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in bulk containers of sugar and beans in dry storage.

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple unsecured tanks at trash area, at walk in cooler door and at ice machine are unsecured.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook preparing customer order chewing gum. Cook disposed of gum. Corrected On-Site

Basic - Floor/wall/ceiling/vent soiled/has accumulation of debris. Multiple vents and surrounding ceiling tiles in kitchen, prep area, ware washing and service line are soiled. Wall at steamtable in kitchen and behind dishmachine are soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer floor and left side of cooling unit in walk in cooler. Middle fan guard in walk in cooler is missing. Door to walk in cooler has threshold in disrepair.

Basic - Ice scoop handle in contact with ice. Ice scoop handle laying in ice in service station ice bin. Employee moved to proper storage. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill with heavy debris. Walk in cooler gasket is soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in prep sink. Employee moved chicken to cooler.

Basic - Unnecessary items stored in garbage enclosure. Chairs, equipment and signage stored in garbage enclosure. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 10ppm chlorine. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw beef at prep area with gloved hands then remove glove and get another glove to begin customer order. Inspector coached employee on proper handwashing and glove changes. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Open pan of raw chicken stored above open pan of raw beef in second walk in cooler. Shell eggs in walk in cooler stored over onions. Person in charge moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Prepared tamales with prepped date of 9-10 and cooked beef with cook date of 9-10 in walk in cooler.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one broken shell egg on flat in case in walk in cooler. Person in charge removed broken egg. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board at prep area with black staining. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sinks on service line, at dishroom, in bar area and women's restroom.

Intermediate - No soap provided at handwash sink. No soap at handwashing sinks in ADA stall men's restroom and both handwash sinks in kitchen.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge at time of inspection unaware of the need for testing and proper use of testing strips when using chlorine sanitizer for the dishmachine and triple sink. Person in charge unaware of how to set up and utilize triple sink procedures for manual ware washing.

Intermediate - Spray/squirt bottle containing toxic substance not labeled. In bar, two unlabeled squirt bottles with pink and clear liquid not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid and sides of ice machine has black mold-like substance. Interior of non-working reach in cooler in bar is soiled.

Basic - Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floors behind hot equipment in kitchen are soiled. Vent at back prep area and at triple sink with dust. Multiple ceiling tiles in kitchen with dust. Floor under ice machine is soiled. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on bag in box soda rack is not inverted.

Basic - Dead roaches on premises. Three dead roaches right side floor in cage at back of establishment. Employee removed and discarded dead roaches. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Partially eaten plate of employee food on prep table in kitchen. Employee removed food from area. Corrected On-Site

Basic - Equipment in poor repair. Middle fan guard in walk in cooler is missing. Repeat Violation

Basic - Food stored on floor. Case of oil on floor at front of kitchen. Multiple bag in box sodas stored on the floor to left of ice machine. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in ice bin in bar. Multiple bins of dry products at ice machine with handle in direct contact with products.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill and shelf below steam table is soiled. Walk in cooler gasket and interior door frame is soiled. Gaskets on reach in freezer in service station and on three door reach in cooler in bar are soiled. Under plating around nozzles on soda machine is soiled. Middle dispensing lever on drink machine in the bar has build up of green substance. Repeat Violation

Basic - Unnecessary items stored in garbage enclosure. Discarded chairs and equipment stored in garbage enclosure. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in service area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beans in pan on back prep table at 115F. Per employee, beans prepared at 10:00. Inspector toke temperature at 2:07. Beans moved to walk in freezer.

High Priority - Employee washed hands with no soap. Employee washed hands in three compartment sink with no soap then dried hands on soiled dry wiping cloth.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over prepared house salsa. Operator moved chicken to lower shelf. In walk in cooler, flats of shell eggs stored over cilantro. Operator moved shell eggs to bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee bring whole raw fish in gloved hands and put on grill, then handled seasoning and clean utensils without changing gloves and washing hands. Operator spoke to employee and employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 51F on counter in front of grill. Per employee, beef left out of refrigerator for approximately 30 minutes prior. Chicken moved to walk in freezer. Observed raw beef at 74F, raw shrimp at 54F and raw chicken at 47F in reach in cooler drawer under grill. Per employee, beef placed in drawer from walk in cooler 15 minutes prior and shrimp and chicken placed in drawer from walk in cooler 3.75 hours prior. All products moved to walk in freezer. One hour later: beef 38F, shrimp 32F, chicken 30F/37F. 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. Queso cheese at 92F on top of oven in kitchen. Per employee, queso cheese removed from walk in cooler and placed on top of oven approximately one hour prior. Employee moved queso cheese to walk in cooler. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish racks in dishroom have build up of black mold-like substance. Shelving in walk in cooler has rust. Can opener at back prep table has food debris. Nozzles on frozen margarita machine in the bar has black mold-like substance on interior of dispensing nozzles. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips available for testing of sanitizer level in dishmachine.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at three compartment sink. Operator labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has black mold-like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in raw chicken in walk in cooler. Bowl used as scoop in flour and sugar bins in dry storage. Operator removed all bowls. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor behind equipment on cooks line is soiled. Repeat Violation

Basic - Dead roaches on premises. One dead roach in cabinet at front service line. Operator removed and discarded dead roach. Corrected On-Site

Basic - Equipment in poor repair. Gasket on reach in cooler on server line is torn at the bottom.

Basic - Food stored on floor. Bag of rice on floor in dry storage. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill has build up of debris. Pre-rinse nozzle in dishroom has debris build up. Reach in freezer at back prep has soiled gasket. Plating around soda nozzles is soiled. Walk in cooler gasket soiled. Repeat Violation

Basic - Plumbing system in disrepair. Water flows onto floor from piping under dishmachine during rinse cycle. Handwash sink at kitchen entrance has pipe underneath broken with bucket under to catch water. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water present in reach in cooler at bar entrance. Repeat Violation

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Some products in walk in freezer not frozen solid. Repeat Violation

Basic - Unnecessary items stored in garbage enclosure. Chairs and miscellaneous equipment stored in dumpster enclosure.