BISCUITS AND BURGERS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, sanitizer line is not connected to machine. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tortillas in reach in cooler on cooks line, operator moved tortillas. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding) at room temperature on cooks line, operator stated he was going to place on time as a public health control. half half cream (46F - Cold Holding) item in front counter cooler door kept open, item placed on ice. soup (45F - Cold Holding) in reach in cooler in storage area, operator refilled container and placed on cooks line. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in cooler on cooks line.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

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.

Basic - Dead roaches on premises. Approximately 4 dead roaches in varies areas of kitchen. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table above pastry cream box.

Basic - Equipment in poor repair. Cutting board on reach in cooler with deep cut marks on cooks line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles on steps to kitchen are missing.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at Handwash sink on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system above grill soiled with grease.

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on top of white reach in cooler in side prep area, operator flipped. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish in vacuum packaging thawed in reach in cooler, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fresh garlic oil mixture (80F - Cold Holding) operator placed item in freezer, retemped at 42F. Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Hot water knob turned off/broken, unable to turn hot water on at this time.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line, by the Three compartment sink, and front counter. Operator placed napkins by cooks line Handwash sink. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid on shelf by Three compartment sink no label, operator labeled as cleaner. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by Three compartment sink no hot water.

Basic - Ceiling tile missing. On cooks line. Warning

Basic - Equipment in poor repair. Reach in cooler on cooks line the gasket is in disrepair, hanging off of door.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink on cooks line.