EL XUC

Intermediate - Squeeze bottle containing toxic substance not labeled. Observed squeeze bottle with soup unlabeled on three compartment sink. Operator labeled bottle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by three compartment sink. Operator cleaned gaskets. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over shredded cheese inside reach in cooler. Operator stored products correctly. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic forks and knives faces up inside MFDV. Operator stored them faces down. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container unlabeled on shelf over three compartment sink. Operator labeled container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

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. Provided form during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils stored inside HWS. Operator removed during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operation restocked during inspection. Corrected On-Site

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

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw chicken (49F - Cold Holding) as per operator less than 1 hour, operator moved chicken to reach in cooler. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored inside hand wash sink.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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. Observed an employee was served ready to eat food with bare hands. Manager was informed that ready to eat food can not be touched with bare hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef next to cooked chicken and over precooked food at reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shells eggs and tomatoes sauce at room temperature. As per manager for less than two hours. Observed pico de Gallo and coleslaw at room temperature. As per manager for for less than one hour. Manager moved the eggs and the pico de Gallo and coleslaw to the reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (114F - Hot Holding) on the stove and rice (99F - Hot Holding) on the oven. As per manager for less than two hours. Manager turned on the stove to reheating the soup and moved the rice to the grill to reheating to 165°F. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a tools box blocked the access to the hand wash sink. Manager moved the tools box. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory was provided. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a container with utensils and pans on floor under grill.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed a container with coleslaw stored on floor next to white chest reach in freezer.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Ice buildup in reach-in freezer.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Observed MFDV door open.

Basic - Single-service items for customer self-service not properly protected to prevent contamination.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole fish and raw chicken thawed in the three compartment sink at room temperature. Manager moved the products to the reach in cooler.

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. Observed no sanitizer of any kind, observed one of the employees go to store and get bottle of bleach during inspection. Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use. Observed probe thermometer with 100°F as lowest temperature available, unable to measure temperatures 41°F or below.