TEXAS DE BRAZIL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few grilled chicken on skewers (115F - Hot Holding) holding on top shelf of the rotating grill. Operator placed on lower shelf to reheat at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled at time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice bin at kitchen. Operator removed scoop from ice bin. Corrected On-Site

High Priority - Employee washed hands with cold water. Hot water shut off in handwash sinks a cook line, prep line and wait station. Ran water in handwash sinks and temped 80-81F.

High Priority - Raw animal food stored over canned/bottled drinks. Smoked salmon stored on top of bottled half n half creamers in walk-in cooler. Operator moved smoked salmon to bottom shelf. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a server dropped off soiled dishes at dish machine area, then returned to dining area to served customers food and drinks without washing hands first. Discussed proper handwashing techniques with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of raw chicken wing (72F - Cold Holding) stored on prep sink at barbecue station. Operator moved to walk-in cooler at time of inspection. Discussed with operator about how much is too much for time/temperature control for safety food during prepping. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of black bean (123F - Hot Holding) stored on prep table at prep kitchen. Discussed proper hot holding temperature 135F or higher with operator, and reheating temperature is 165F or above. Employee reheating black bean at time of inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. A container of sauce stored in handwash sink at Bar-B-Q station, multiple empty boxes blocked access for handwashing. A container and a ladle stored in handwash sink at prep room. Operator removed items for handwash sinks. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at barbecue station, prep kitchen, and wait station next to cook line. Operator turned on hot water valves in all handwash sinks, temped 85+ F. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry food storage shelf. Operator removed drink. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 2 containers of homemade sauces stored on floor at prep kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Lamb shanks thawing in standing water in prep sink at Barbecue station.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of coleslaw 48 F and sliced salami 48 F in cold salad buffet display cooler. Operator moved items to reach-in freezer to rapid cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at bar used as dump sink. Handwash sink at wait station has lemon wedge and ice cubes in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar. Operator provided. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice bin at bar. Operator removed scoop from ice bin. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee wiping cooler top with spray bottle and soiled wiping cloth at bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained at time of inspection

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear food containers stored on shelves in prep room at time of inspection.

Basic - Old labels stuck to food containers after cleaning. Observed old "use first" stickers on clear plastic containers stored on shelves in prep room at time of inspection.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed bread, bacon, and croutons stored improperly at salad bar Corrected observed employee place behind sneeze guard Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad (45 - Cold Holding) on salad bar Observed employee place on ice Corrective Action Taken

Basic - Ceiling tile missing. Observed missing in dish area Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on shelf above prep table on cookline Observed employee remove Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above the prep table above one compartment prep sink Corrected observed employee move wet dishes to the dish area to be cleaned Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Observed sauce stored on floor in walk-in cooler Corrected -observed employee place on shelf Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed 5 ice buckets stored on floor next to ice machine Corrected observed employee wash ice buckets and properly store them Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in dish area

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on floor under front prep table Corrected observed employee place on shelf Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Corrected observed employee remove Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (132F - Hot Holding) on buffet line Observed employee discard black beans

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (132F - Hot Holding) on buffet line Observed employee discard black beans

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored on hand sink in back prep area Corrected -observed employee remove Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink air back prep area Corrected -observed employee replace Corrected On-Site

Basic - Ceiling tile missing. Observed 2 ceiling tiles missing above dish area Corrected -observed employee replace Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of water stored on reachin cooler Corrected observed employee remove Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table on cookline Corrected -observed employee place sanitizer bucket on shelf Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in grill area Corrected -observed employee place in sanitizer bucket Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed changing gloves with no hand washing, corrected action taken, inspector discussed with manager proper hand washing . Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Equipment and other bar items stored in employee hand wash sink, corrected, employee removed items during inspection. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink at bar area . Corrected manager replaced soap during inspection. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towel dispenser in dish wash employee hand wash sink, corrected, manager placed paper at employee hand wash sink, Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chopped tomatoes, potato salad made in house, opened containers of milk all held over 24 hrs not date marked . Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in dish room .

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drinking on cooks line . Repeat Violation

Basic - Food stored on floor. Bag of flour stored on floor in back kitchen area, corrected, employee removed bag of flour during inspection. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers at back kitchen area .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One can Tomato sauce with deep dent on side of can .

High Priority - Employee washed hands with cold water. Observed employee washing hand in prep sink with cold water and no soap . Corrected action taken, inspector discussed with management all employee hand washing violations. Corrective Action Taken Repeat Violation

High Priority - Employee washed hands with no soap. Observed employee washing hands in prep sink with cold water and no soap . Corrected action taken, inspector discussed with management all employees hand washing violations. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink with no soap , corrected action taken, inspector discussed with manager proper employee hand wash sinks to be utilized for effective hand wash. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash in back prep sink blocked cart and sanitizer, corrected , manager removed items during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk and salmon both held over 24 hrs not date marked . Repeat Violation

Basic - Condensation or other drainage , wiping clothes in dairy reach-in cooler used for reach-in cooler not draining properly.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employees on cooks line eating and drinking , discussed, manager proper eating and drinking in kitchen while prepping foods. Observed wait staff eating in kitchen area. Corrective Action Taken Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters store on top of coffee machine unprotected . Corrected manager place filters in container during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung to dry in back prep area .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle with toxic chemicals stored in dining area on service cart. Warning - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom Warning - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Employees restroom Warning - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At bar area ice bin Corrected On-Site Warning - From follow-up inspection 2022-11-21: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee prep with one glove placed other glove on with no prior hand washing. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dishwash area , corrected , management replaced paper towels at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle in dishwasher area not labeled . Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in dish wash area . Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food prep table in back kitchen prep area , corrected, employee moved drink during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Chipped container lids . Grooved cutting boards . Repeat Violation

Basic - Food stored on floor. Box of peppers stored on floor by walk in cooler, corrected , cook placed box of peppers on shelf . Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing duties and applying gloves with no prior hand washing, corrected action taken, inspector discussed with management proper hand washing procedures when changing gloves. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink in dishwasher area placed by broom dust pan and water bottle, corrected, manager removed items during inspection Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle not labeled in dry storage area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Chipped plastic container lids. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored on employee food prep table, corrected, employees removed drinks during inspection. Corrected On-Site Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with old food debris and rust .

Basic - Light shield damaged/in disrepair. Lights not shielded in dishwasher area .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee picking up equipment form the floor and returning to work and placing gloves on with no prior hand washing, corrected action taken inspector discussed with employee proper hand washing procedures when changing gloves. Corrective Action Taken

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 opened container of cream and milk held over 24 hrs not date marked . Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink . Corrected action taken, inspector discussed with management proper hand washing sinks to be utilized for proper employee hand washing.

Intermediate - Handwash sink not accessible for employee use at all times. Box of tomatoes blocking employee hand wash sink on cooks line , Corrected, inspector had employee remove box of tomatoes form employee hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dishwasher area, corrected, management replaced paper towels at employee hand wash sink during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle not labeled at bar area . Management had spray bottle labeled at time of inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dishwasher with old debris.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean cutting board and clean hotel pan stored on floor in back prep area. Corrected, employee took clean equipment back to dish wash area to be wash rinsed and sanitized. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Observed employees eating and drinking in back prep area , Corrected , employee continued to eat in the dinning room . Corrected On-Site Repeat Violation

Basic - Food stored on floor. Foods stored in walk in freezer. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels observed stuck on clean equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation