CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell egg and change gloves without handwashing. Discussed with person in charge. Person in charge made employee wash hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed wound disinfectant and iodine stored on cook line above food. Immediately discuss with person in charge and they removed from kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line heavily stained with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station off cook line blocked by utensils and dish soap. Person in charge unblocked hand washing station. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed hand washing station by ice machine unable to dispense paper towels. Discussed with person in charge. Person in charge added roll of paper towels to hand washing station. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go container without handle used too scoop black beans.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on shelf above food products on cook line. Person in charge removed employee belongs from food area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floors in kitchen behind cook line heavily soiled with spilled grease and food debris.

Basic - Food stored on floor. Observed stock in plastic five gallon bucket on floor in walk-in cooler. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Observed shelf on cook line holding microwave next to cutting boards made from pressed wood. Observed pressed wood warn down and flaking.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles on cook line. Discussed with person in charge and they removed tongs from oven handles.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line heavily soiled with food debris.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed desserts and margaritas packaged for grab in go and store in reach in cooler by front point of sale.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled with grease. Observed multiple reach in cooler gaskets heavily soiled with food debris. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed fire suppression equipment on cook line soiled with dripping grease.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store cheese and hot peppers in reach in cooler and reach in freezer in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken stored over container of cooked beef and raw beef, in that order, in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (131F - Hot Holding) in steam well on make line in kitchen, per employee sauce was heated up on stove less then 1 hour ago and placed in steam well, temp to steam well turned up. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in wait station in kitchen and soda gun nozzles at bar.

Basic - Employee with no hair restraint while engaging in food preparation. One employee making food on cook line.

Basic - Food stored on floor. Bags of dry beans and large containers of chips dry storage area in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda gun holsters in establishment.

Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go containers on make line in kitchen, employee corrected during inspection. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee's entire hand wash procedure at hand wash station by triple sink lasted less than 5 seconds. Also employee on cook line cracked raw shell eggs on cook line, changed gloves, but did not wash hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (78F,70F - Hot Holding) inside oven on cook line, per employee rice was made approximately 1.5 hours prior, oven turned on. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rodolfo Torres, expired 11/6/2024, ServeSafe

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to dish machine in kitchen.

Basic - Floor soiled/has accumulation of debris. In back food storage area of kitchen. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet from hand wash sink next to dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over cut lettuce in walk in cooler. Raw pork stored over salsa in walk in cooler. All items rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (122F - Hot Holding) in steam table on make line, per employee cheese was heated up and placed in table less then 1 hour prior, temperature of steam table turned up. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottles of dish soap stored over bucket of chicken broth base in storage area in back of kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (46F - Cooling, after 30 minutes 53F); shredded cheese (48F,49F - Cooling, after 30 minutes 56F,57F) all items in reach in cooler on make line, per manager all items where made 1 hour prior and lid and doors constantly open and door to cooler says slightly ajar, employee put ice on items an in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in server area blocked with multiple brooms and dust pan over sink, all items removed. Corrected On-Site

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

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

Basic - Floor soiled/has accumulation of debris. Under prep table in back food storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area. Underside of margarita machines at bar.

Basic - Stored food not covered. Multiple containers of cooking oil and mole seasoning in hallway by back food storage area in kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over container of cut lettuce in walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler cooked chicken (63/59F - Cold Holding) from the previous day cooling over night in a deep metal container. Operator discarded the cooked chicken. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At time of inspection fruit for beverages behind the bar being cut while using barehands.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact to store birria meats. Operator relocated the item to be placed in metal container. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer raw fish over bag of open French fries. Relocated the fries to the correct storage location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler cooked chicken (63/59F - Cold Holding) from the previous day cooling over night in a deep metal container. Operator discarded the cooked chicken. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in the walk in cooler from two days before with no product date marking. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelves under bags of bulk rice.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen have build up of dust on the vents and surrounding tiles. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has torn cooler door gasket. Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease build up beginning to drip off of hood system over the main cook line.

Basic - Food stored on floor. Canned goods and container of lard stored on the floor of the dry storage area, operator relocated the items. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored between dishmachine washboards and the wall. On the main cook line knives stored between reach in cooler and steam table. On the main cook line tongs stored on the oven door handles. Operator relocated all utensils. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Old food debris on the plate of the microwave on the main cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in either restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Repeat Violation

Basic - Stored food not covered. In the walk in cooler, uncovered containers of cut tomatoes and salsa. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink behind the bar counter has a leak under the sink when used.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the kitchen area around the hand wash sink closest to the mop sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the sliding door reach in freezer, raw beef over open container of frozen French fries, raw packaged beef over container of ice cream. In the walk in cooler raw chicken stored over raw beef? Operator corrected all items to the proper storage levels. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the server pass through window, 7 containers of carry out salsa stored at ambient air temperature; salsa (75F - Cold Holding. Operator discarded the salsa. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server pass through window, 7 containers of carry out salsa stored at ambient air temperature; salsa (75F - Cold Holding. Operator discarded the salsa. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle at the pass through window hanging off wire shelf by clean utensils and container of avocados. Operator relocated the chemical spray bottle. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of debris in the torn flip top reach in cooler door gasket and the make table door gaskets. Can opener on the prep line has old food debris on the blade. Operator relocated the can opener to be washed. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at the hand wash sink behind the bar counter of a the hand wash sink next to the bulk ice bin. Operator provided soap for both hand wash sinks. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, bulk containers of beef and pork cooked the day before with no product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the bulk flour container in the waitstation area. Operator removed the bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the kitchen area have accumulation of dust. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food In Tupperware container over cooked food for customers in the walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on bulk container of tortilla chips in the dry storage area. Operator had employee relocate the personal bag. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the hand wash sink in the warewashing area, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket. Repeat Violation

Basic - Food stored on floor. On the end of the main cook line, fryer lard stored on the floor. In the walk in cooler containers of cut tomatoes and shrimp stored on the floor. Operator relocated items from the floor. Behind the bar counter, bulk containers of margarita mix stored on the floor. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles and knife stored in between the steam well and the flip top reach in cooler. Operator relocated the in use utensils to the correct storage locations. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris on the back side of the main cook line. Repeat Violation

Basic - Stored food not covered. In the walk in cooler multiple containers of salsas stored with no product covering. Operator instructed employee to cover the salsas. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the prep table next to the dish machine, wet wiping cloth stored not in solution. Operator relocated the wet wiping cloth. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container in the waitstation area not identified. Operator requested employee label the container. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer, raw pork stored over open metal container of French fries. Operator relocated the French fries. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the waitstation area, container of salsa (56F - Cold Holding) stored in plastic bin with melted ice. Operator placed more ice in the container to bring back into temperature. At conclusion of inspection salsa second temperature (45F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line; queso (89F - Hot Holding) stored on the shelf over the flat top grill. Operator had employees place in metal containers and place in the grill to bring back to temperature. At conclusion of inspection; queso second temperature (137F - Reheating) Corrective Action Taken

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gasket has mold like substance build up. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, containers of cooked beef and chicken from the previous day with no product date marking.

Basic - Buildup of food debris/soil residue on equipment door handles. Flat top grill reach in cooler door handles have build up of soiled residue.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on the ceiling vents and surrounding tiles in the main kitchen area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee ever age stored on the prep table opposite the pass through window. Operator voluntarily discarded the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and hat stored in the dry storage area over containers and cans of food products. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the mop sink, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket.

Basic - Food stored on floor. At the end of the main cook line, container of fryer oil stored on the floor, at the waitstation area container of chips stored on the floor, margarita mix stored on the floor behind the bar counter. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top reach in cooler and prep table. Operator relocated the knife. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the women's restroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the underside of the waitstation soda dispenser, mold like substance build up behind the drink nozzles.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the clean prep table at the pass through window.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, package of raw frozen beef and raw frozen steak over open container of french fries and tray of chile rellenos. Operator adjusted the reach in freezer storage levels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in chest freezer behind the bar has mold like substance on the door gasket. Mold like substance build up on the Pepsi nozzles on the soda dispenser. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by the bulk ice bin blocked by mounted bin for the ice scoop. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the bulk season salt container, plastic portion cup used as a scoop. Operator removed the plastic portion cup. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the main kitchen area have build up of dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket hung by the bulk ice bin not inverted or covered for protection. Operator relocated the ice bucket to be inverted. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Grocery bag of employee personal food stored over package of sausage to be served to customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored over open containers of rice and beans in the dry storage room. Operator relocated the employee jackets. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the rear exterior door, clean metal containers stacked while wet.

Basic - Floor area(s) covered with standing water. Standing water on the floor in front of the dishmachine.

Basic - Food stored on floor. In the dry storage room, season salt and fryer oil stored on the floor.

Basic - In-use tongs stored on equipment door handle between uses. On the main kitchen line, tongs stored on the oven door handles. Operator relocated the tongs to the correct storage location. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. No copy of previous inspection available.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage behind the bar at the hand wash sink or in the dish area hand wash sink or the mens restroom. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with the stickers still attached with cut limes on the main cook line flip top reach in cooler. Employee removed the sticker from the avocado. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proffered of training for employees. Repeat Violation Admin Complaint - From follow-up inspection 2022-07-11: At time of follow up inspection no proof of employee food handler training. Admin Complaint

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Behind building, evidence of waste water being disposed of into the grass.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flat top grill reach in cooler, raw beef/shrimp/chicken stored over onions and peppers. Operator rearranged reach in cooler to proper storage levels. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in grill cooler one container of shrimp with pieces of shredded beef in container with shrimp.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in grill cooler one container of shrimp with pieces of shredded beef in container with shrimp

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, one pan of prepped and breaded fried peppers, prepared at least 24 hours ago. fried peppers (53°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, one pan of prepped and breaded fried peppers, prepared at least 24 hours ago. fried peppers (53°F - Cold Holding). Operator discarded the peppers. In server station salsa (52°F - Cold Holding) placed out approximately two hours prior. Operator relocated large container to walk in and put smaller portion in metal container in ice bath in server station. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar has build up of mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to ice machine in server area had ice scoops in sink, operator relocated the ice scoops to proper storage Corrected On-Site Repeat Violation

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employees present at time of inspection, employed over 60 days without ability to provide proof of training.

Basic - Bowl or other container with no handle used to dispense food. In dry storage area in spice containers, soufflé cups used as scoops. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. In server station area next to ice machine and soda dispenser cups stacked wet.

Basic - Equipment in poor repair. Reach in cooler on main cook line closest to dish washing machine has torn gaskets. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors in dry storage area have build up of food debris and dust.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cracked floor tiles by dish washing machine.

Basic - Food stored in a location that is exposed to splash/dust. Beef being prepared next to hand washing sink and dish machine without protection from potential contamination. Operator moved the beef to be prepped away from splash contamination. Corrected On-Site

Basic - Food stored on floor. Queso in a bucket stored on floor after prep to cool. Operator moved to walk in. Onions in dry storage area, not six inches off the ground, delivery was the day before. Margarita mix and liquor boxes stored on floor behind bar and by storage area in kitchen. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Behind bar, knives stored in between coolers edges by cash register. Operator moved knives to proper storage. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles. Employee relocated the tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting boards in prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in end of line closest to walk in cooler has build up of food debris in interior.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's room main hand washing sink or behind the bar areas hand washing sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grills, build up of food residue and debris.

Basic - Stored food not covered. In walk in cooler, beef/pork/ chicken not covered. Operator covered all items. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in open air. Operator moved shrimp to walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk spice/sugar containers on rack by grill line and office door missing labels.