FMV FAMILY LIMITED PARTNERSHIP

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet. Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas between pipe and wall; next to flat top. Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers. Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above vegetables. Operator placed raw eggs at the bottom.Repeat Violation** 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. Observed cooked pasta inside the reach in cooler not date marked. As per operator it was cooked over 24 hours. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Operator cleaned them. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shel eggs stored above unwashed vegetables. Operator placed raw shell eggs on the bottom. Corrected On-Site 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. Form was provided to operator. Corrective Action Taken

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. Form was provided and signed by employees. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans inside the reach in cooler not date marked. As per operator foods were cooked on Sunday. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at the preparation area. Operator cleaned them. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed spoons stored not inverted. Operator inverted all spoons. 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. Observed cooked marinated sauce and cooked ground beef not properly date marked at reach in cooler. As per manager from three days ago.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pot not stored inverted over three compartment sink.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed three in used tongs stored on oven doors. Operator removed the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at preparation area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over spinach. Operator moved the spinach to the top. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided the chlorine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable at reach in cooler preparation area.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee mix sanitizer with detergent at three compartment sink. Employee was coached how to use the three compartment sink and how prepared the sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified by common name.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken wings over chorizo, raw beef at reach in freezer located at storage area.

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler located next to grill at kitchen area.