LA NOPALERA #8

High Priority - Nonfood-grade bags used in direct contact with food. Beef tripe stored in direct contact with grocery bags. Operator moved tripe to food grade bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Plate of raw beef stored over cut tomato and onion in small flip top reach in cooler in kitchen. Operator rearranged products to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in flip top reach in cooler at 48F. Per employee, cheese placed in unit at 11:00, temperature taken at 2:40. Cheese moved to reach-in freezer and approximately 10 minutes later, cheese at 41F. Also, sour cream in flip top reach in cooler at 52F. Per employee, sour cream placed in unit at 11:00, temperature taken at 2:40. Operator voluntarily discarded sour cream. Corrective Action Taken 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 held in oven with no heat applied at 122F. Per employee, rice prepared 3 hours prior. Rice placed in oven and heated to 181F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose outside back exit near water heater.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table with black mold-like substance. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Employee brought paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate any proof of employee food handler training. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in raw beef in flip top reach in cooler. Manager removed bowl. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. No cove molding present under triple sink and dishmachine.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle provided in the women's restroom. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in contact with ice in ice machine. Manager moved scoop to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen is soiled. Interior of oven below stovetop has food debris.

Basic - Missing drain plug at dumpster. Drain plug missing on dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below flat grill and stovetop is soiled. Repeat Violation

Basic - Stored food not covered. Multiple containers of seasonings stored uncovered in hallway to dishroom. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Employee moved shrimp to cooler. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Left fan guards in walk-in cooler have dust/debris. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Right shelving in walk-in cooler has rust.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at bar tested at 10ppm chlorine. Manger remade solution to 50ppm chlorine. Corrected On-Site

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. Dishmachine testing at 10ppm chlorine. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach in cooler in kitchen at 53F. Per employee, chicken placed in unit at 9:00. Temperature taken at 2:00.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Chicken in reach in cooler in kitchen at 53F. Per employee, chicken placed in unit at 9:00. Temperature taken at 2:00.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in the bar tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled in dry storage room. Repeat Violation

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. Operator only has one proof of employee training. Repeat Violation Admin Complaint

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom. Repeat Violation

Basic - Hole in or other damage to wall. Wall at mop sink is detaching leaving a large gap.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine stored on bag of shoes on ice machine. Operator removed scoop for cleaning. Also, ice scoop handle laying in ice at soda machine. Operator moved scoop to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill has debris build up. Employee began cleaning during inspection. Corrective Action Taken

Basic - Stored food not covered. Multiple containers of spices stored uncovered. Operator added covers to all spices. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler have dust/debris.

High Priority - Nonfood-grade bags used in direct contact with food. Take out bags storing peppers and cooked sausage in direct contact with bag in reach in cooler by back exit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by back exit raw bacon stored above french fries and cooked chicken.

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose to the right of the dish machine hangs below the flood rim of the sink. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in oven with no heat applied at 101F. Per employee, rice placed in oven at 11:30, inspector took temperature at 4:00. Also, sour cream (49F - Cold Holding); cheese (51F - Cold Holding); cut tomato (57F - Cold Holding) in flip top reach in cooler in kitchen. Per employee, all products placed in reach in cooler at 11:00. Inspector took temperature at 3:26. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomato in bucket next to steam table at 57F. Per employee, tomatoes placed out approximately two hours prior. Tomatoes moved to walk in cooler and approximately 20 minutes later temperature at 42F. Also, sour cream (49F - Cold Holding); cheese (51F - Cold Holding); cut tomato (57F - Cold Holding) in flip top reach in cooler in kitchen. Per employee, all products placed in reach in cooler at 11:00. Inspector took temperature at 3:26. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. See stop sale. Rice in oven with no heat applied at 101F. Per employee, rice placed in oven at 11:30, inspector took temperature at 4:00.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table and reach in cooler in kitchen has black staining.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen has metal scrub pad, employee removed scrub pad. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. At beginning of inspection, no certified food manager was on duty with five employees engaged in food service. Certified food manager arrived during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreements available for three new employees, employed less than 60 days. Provided DBPR Form HR 5030-103. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at bar area, manager stated it was cleaner and labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used as a scoop for rice in the oven.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle of microwave has buildup of dried food debris. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in the women's restroom. Repeat Violation

Basic - Dead roaches on premises. 28 dead roaches under reach in freezer in back storage room by back exit. Employee removed and discarded all dead roaches. Corrected On-Site

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee cell phone, open beverage and plate of half-eaten food on top of cases of oil in dry storage room. Employee removed all items. Also, employee container of croissants on top f bag in box soda in service station. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage with no lid on shelf between kitchen and dish room stored above clean insert pans.

Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between stack plastic cups on shelf in dish room.

Basic - Floor soiled/has accumulation of debris. Floors in walk-in cooler, by back exit and under equipment in service station is soiled.

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing across from ice machine. Also, duct tape used on interior of ice machine lid.

Basic - Food stored on floor. Bag of beans stored on the floor in dry storage room. Employee moved beans to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under flat grill has food debris. Repeat Violation

Basic - Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving with heavy white mold like substance.

Basic - Stored food not covered. Cooked tortilla shells on shelf in kitchen with no covering/protection. Manager covered shells. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in utility sink in kitchen in standing water.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving with heavy rust. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing a saucepan at the three compartment sink. No sanitizer water was set up in the sink. Inspector inquired on cleaning process. Employee stated he would wash the pot with soap then rinse in water and put on shelf to dry/store. Person in charge explained correct procedures to employee and employee began using dishmachine to sanitize dishware. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flying insects observed at back left corner of bar near margarita machine. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato in iced cooler by reach in cooler in kitchen at 54F. Per employee, cut tomatoes removed from walk in cooler approximately 1.5 hours prior. Cut tomatoes moved to walk in freezer. Temperature approximately 30 minutes later at 43F. Guacamole in reach in cooler in kitchen at 54F. Per employee, guacamole placed in cooler from walk in cooler approximately 3.5 hours prior. Employee moved guacamole to walk in cooler. Corrective Action Taken 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 held in oven with no heat applied at 115F. Per employee, rice cooked approximately 30 minutes prior. Employee placed rice on stove to reheat and reheated to 171F. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose outside to left of back exit missing vacuum breaker.

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. Establishment only has three employee reporting agreements signed. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired training certificate.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall under dishmachine soiled. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2023. Repeat Violation

Basic - Food stored on floor. Two buckets of prepped green peppers by prep sink, bucket of onions at prep table, red onions in dry storage and margarita mix in back corner of the bar all stored on the floor. Employee moved all to shelving or elevated products off the floor. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall under dishmachine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on far right oven door handle. Employee moved to proper storage. Insert pan with no handle being used as an ice scoop observed in the ice. Employee removed pan. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in beer reach in cooler in bar area. Repeat Violation

Basic - Stored food not covered. Cooked tortillas on top shelf on cook line, multiple prepared products in walk in cooler and container of uncooked rice in dry storage stored uncovered. Employees added covers/lids to all. Corrected On-Site

Basic - Water draining onto floor surface. Water from dishmachine draining onto floor at rinse cycle. Hand wash sink in kitchen has leak underneath at piping.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed at front host stand.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored above cut jalapeños in reach in cooler by stove. Employee moved eggs to bottom shelf.. Observed shrimp stored on top of milk in walk in cooler and shell eggs stored over sour cream. Manager moved both to proper storage.Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee place raw beef on grill with gloves hands then handle clean utensils without changing gloves and washing hands. Spoke to employee. Employee washed hands and put on new gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw beef (48F - Cold Holding) in reach in cooler beside flat grill. Per employee, both meats in cooler overnight. Employee discarded both meats. Also, observed cheese (47F - Cold Holding)in reach in cooler by oven. Employee states in cooler overnight. Employee discarded cheese. Warning

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 written procedures available. Provided and discussed DBPR HR Form 5030-104 and DBPR HR 5030-204 with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine by back door has food debris around lid interior and area surrounding lid. Repeat Violation

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. No written procedures available. Provided and discussed DBPR Form HR 5030-103 with operator. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed two paint brushes with wood handles hanging on utensil rack at prep table in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup used in container of brown sugar at kitchen counter. Employee removed soufflé cup. Observed small bucket used as scoop for dried beans in dry storage. Employee removed bucket. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen and dishroom. Wall behind soda machine in front service station.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing in kitchen at reach in freezer next to prep table. Wall on left in dry storage room in disrepair exposing drywall. Wall under hand wash sink in bar is in disrepair.

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. License displayed expired July 1, 2021.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on shelf in service station next to bag in box sodas. Employee removed personal items.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed fluorescent light in dishroom with no cover and no shield on bulbs. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in ladies restroom and mens restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler by flat grill is soiled. Gasket on walk in cooler is soiled. Gasket on reach in cooler by front service station is soiled. Gaskets on keg cooler in bar are soiled. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Plumbing system in disrepair. Handwash sink in kitchen has slow drip and leaking from faucet.

Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves throughout kitchen and dish area have worn foil on shelving. Also, observed duct tape used on walk in cooler walls and interior top of ice bin lid near back door. Also, duct tape used on hand soap dispenser in men's room.

Basic - Standing water in bottom of reach-in-cooler. Bar cooler next to stand up reach in cooler has approximately 2-3 inches of standing water in the bottom of the cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored in same container with washed lemons and washed whole jalapeños in reach in cooler by oven. Unwashed avocados stored above cut jalapeños. Employee removed avocados. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Packaged raw pork in same container as raw beef in reach in cooler on cook line, manager placed raw pork in separate container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. french fries (45F - Cold Holding) in standing reach in cooler on cook line, per manager door has been consistently opened for no more then two hours.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sour cream held in make table reach in cooler held on time does not have any time markings on chart with other time markings. Also wrong time for chilies on chart. manager wrote correct times on chart. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired Warning

Basic - Cardboard used to line food-contact shelves. Cardboard lining top of fryers on cook line and under large containers of ground beef, manager corrected during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacles at all in women's bathroom.

Basic - Food stored on floor. Plastic container of margarita mix and plastic bin of chips at bar, manager corrected during inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Cover molding around walls in kitchen are missing or in disrepair. Also hole in wall in mens bathroom. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Multiple ripped foil throughout establishment lining shelves and cooking equipment.

Basic - Unnecessary items/unused equipment on the premises. Back door to kitchen is cluttered with multiple discarded pieces of equipment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dry food storage area has a build up of mold like substance.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso cheese (47°F-49°F - Cooling); salsa (51°F - Cooling); ground beef (48°F-49°F - Cooling) all items in large covered containers in walk in cooler, per manager and date markings items where made the previous day and placed in walk in cooler. Warning - From follow-up inspection 2021-08-10: Refried beans (44°F-45°F - Cooling), in large pan in walk in cooler, per manager beans where made yesterday and placed in walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. queso cheese (47°F-49°F - Cooling); salsa (51°F - Cooling); ground beef (48°F-49°F - Cooling) all items in large covered containers in walk in cooler, per manager and date markings items where made the previous day and placed in walk in cooler. - From follow-up inspection 2021-08-10: Refried beans (44°F-45°F - Cooling), in large pan in walk in cooler, per manager beans where made yesterday and placed in walk in cooler. Admin Complaint

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Multiple sections of cover molding missing throughout kitchen area. - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Entire kitchen, dry storage, and dish area covered in standing water from leak from pipe behind ice machine in dish area, per manager it is coming from the main hot water source, manager able to shut off water from value in dry storage area,they have called a plumber to schedule maintenance. Warning - From follow-up inspection 2021-08-10: 60 day callback Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Multiple lower sections of walls in kitchen area are in disrepair. - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom. - From follow-up inspection 2021-08-10: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Entire kitchen, dry storage, and dish area covered in standing water from leak from pipe behind ice machine in dish area, per manager it is coming from the main hot water source, manager able to shut off water from value in dry storage area,they have called a plumber to schedule maintenance. Warning - From follow-up inspection 2021-08-10: 60 day callback Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso cheese (47°F-49°F - Cooling); salsa (51°F - Cooling); ground beef (48°F-49°F - Cooling) all items in large covered containers in walk in cooler, per manager and date markings items where made the previous day and placed in walk in cooler. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. queso cheese (47°F-49°F - Cooling); salsa (51°F - Cooling); ground beef (48°F-49°F - Cooling) all items in large covered containers in walk in cooler, per manager and date markings items where made the previous day and placed in walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2021 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken strips (49°F - Cold Holding); french fries (45°F - Cold Holding) in standing reach in cooler at end of cook line, per manager door was opened and closed for less then two hour, both items placed in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sour cream being held onto time as a public health control on cook line is not written on board with other items held on time, manager corrected during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (119°F - Hot Holding); queso cheese (119°F-125°F - Hot Holding); ground beef (127°F - Hot Holding) on steam table on cook line, per manager items have been in table for less then two hours,all items reheated to 165°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Multiple chemical bottles stored with bucket of clean knifes by hand wash station by cook line, employee corrected during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chip warmer has a build up of debris. Underside of ice bin at wait station has a build up of debris, employees began to clean during inspection inspection. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sour cream on cook line held on time not on the written procedure, manager corrected during inspection. Corrected On-Site

Basic - Dead roaches on premises. One dead roach in dry storage area, manager cleaned up and removed. Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Multiple sections of cover molding missing throughout kitchen area.

Basic - Floor area(s) covered with standing water. Entire kitchen, dry storage, and dish area covered in standing water from leak from pipe behind ice machine in dish area, per manager it is coming from the main hot water source, manager able to shut off water from value in dry storage area,they have called a plumber to schedule maintenance. Warning

Basic - Hole in or other damage to wall. Multiple lower sections of walls in kitchen area are in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.

Basic - Water leaking from pipe and/or faucet/handle. Entire kitchen, dry storage, and dish area covered in standing water from leak from pipe behind ice machine in dish area, per manager it is coming from the main hot water source, manager able to shut off water from value in dry storage area,they have called a plumber to schedule maintenance. Warning