CHARLIE'S CHUCKWAGON

Intermediate - Spray bottle containing toxic substance not labeled. No label on bottle of Lysol. Manager labeled. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with old food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep reach-in cooler: egg (47F - Cold Holding); butter (52F - Cold Holding). Operator stated cooler had been left open. Iced foods to cool. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal speaker on prep cooler. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with mold-like substance. Repeat Violation

Basic - Equipment in poor repair. Cutting boards grooved. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. One set hanging on oven door handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door not self-closing. Repeat Violation

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained. Interior oven soiled. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table, operator moved. Corrected On-Site

Basic - Equipment in poor repair. Spatula handle with burn marks. Cutting board on reach in cooler with multiple cut marks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on the center section above cooking equipment.

Basic - Outer openings not protected with self-closing doors. Back door.

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes by serving window with the food contact surface facing upwards.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in truck.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with mold-like substance.

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. No Food Employee Reporting Agreement Available.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator was making his deviled eggs and with fork scooped jalepenos and with bare hand placed jalepenos.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic containers holding bulk breakers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: diced chicken (49F - Cold Holding) operator stated item has been in and out of cooler for the past 2 hours, cooler blowing at 41F multiple items in cooler cooling. Prep table: blanched potatoes (64F - Cold Holding) operator stated they had been out of cooler for 10 minutes, operator voluntarily discarded. On top of reach in cooler: bacon jam with cooked onions (78F - Cold Holding) spoke to operator about placing on time as a public health control.

High Priority - Toxic substance/chemical improperly stored. Lighter in rack with bread. Operator moved to chemical location. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Containing bleach, operator labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys, speaker on top of reach in cooler. Operator moved items. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Under bread rack.

Basic - Working containers of food removed from original container not identified by common name. Powdered items in large containers.