R.O.T.G RIGHT OFF THE GRILL

Basic - Standing water in bottom of reach-in-cooler. Standing water inside bottom of refrigerated make-table.

Basic - Unclean building components, attachments or fixtures. 1. Floor below grill soiled with grease. 2. Door leading to outside soiled with black substance.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser unable to dispense soap. Manager removed soap from dispenser and made it accessible at handwash sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: sliced cheese (51F - Cold Holding); ham (54F - Cold Holding). Manager stated the cheese and ham were placed into the top of the cooler approximately two hours prior and added ice to top of both items to help cool them to 41F. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled money and touched pants with gloved hands, changed gloves, then continued to handle bread. Inspector had employee wash hands before continuing to work at cookline. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on shelf above pan containing pico de gallo inside reach-in cooler across from fryer. Manager moved raw shell eggs to the bottom shelf during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plastic pan and personal mixed nuts stored in handwash sink. Inspector removed both from sink before washing hands. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Several bottles of sauce stored in shallow pan directly on floor below front counter. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: cheese (45F - Cold Holding). Manager stated the cheese was placed into the top of the unit from the bottom section of the cooler where it was held at 41F approximately one hour prior and placed the cheese back into the lower section of the unit to cool to 41F. Corrective Action Taken

Basic - Food stored on floor. Open boxes of condiment packets stored directly on floor below pickup window.

Basic - Single-service articles improperly stored. Box of single-use utensils stored directly on floor below pickup window.

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. None available. Inspector provided during this inspection. Corrective Action Taken