PASTOR RESTAURANT

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed around the kitchen. - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/ shelves with rust that has pitted the surface. - From follow-up inspection 2026-04-30: Time Extended

Basic - Floors not constructed to be easily cleanable. Observed at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.

Basic - Worn, torn and/or soiled floors/carpeting. Kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing tasks from clean to soiled equipment and back to duty without proper hand washing.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cook line, knives' handles soiled.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen.

Basic - Clean utensils stored between equipment and wall.

Basic - Duct tape used to repair nonfood-contact surface. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Underneath equipments.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Plumbing system in disrepair. Hose for prep sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Basic - vents soiled with accumulated dust, or mold-like substance. Observed at walk in cooler and walk in freezer.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door gaskets.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Duct tape used to repair nonfood-contact surface. Observed at cook line. Reach in cooler.

Basic - Food stored on floor. Observed at walk in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Disposables stored inside, by bar area.

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at walk in cooler.

Basic - Stored food not covered. Walk in cooler not cooling process.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold at dishwashing area.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers soiled at kitchen.

Intermediate - No soap provided at handwash sink. Front bar.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in a dirty drawer.

Basic - Ice scoop handle in contact with ice.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reaching cooler at cook line soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Right beside the stove.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold in cutting board in kitchen area.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all reach in cooler units throughout kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in ceiling by back door. As per employee owner is waiting for landlord to fix it.

Basic - In-use tongs stored on equipment door handle between uses. Employee removed during inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in hand wash sink near back door.

Basic - Old labels stuck to food containers after cleaning. Observed in rack near 3 compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in shelves inside walk in cooler.

Basic - Stored food not covered. Observed container with cut potatoes not covered inside walk-in cooler.

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

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

Basic - Working containers of food removed from original container not identified by common name. Observed salt container in cook line not labeled with common name.

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Mold on cutting board front line. Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ceiling tile missing. Throughout kitchen area.

Basic - Cleaned and sanitized equipment or utensils not properly stored.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen cook wearing a watch while working with food.

Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove and dishwasher, and working table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient thermometer inside most kitchen coolers throughout the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink next to dishwasher. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in door gaskets soiled.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food spills throughout kitchen walls. Repeat Violation

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

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Shelves at walk in cooler.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean empty food tray stored on floor.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled.

Basic - Soiled wet wiping cloth placed in use with fresh solution.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.