PEPPER'S MEXICAN GRILL AND CANTINA

High Priority - Employee washed hands with no soap.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at the pickup window use for dumping.

Intermediate - No hot water provided at handwash sink on the cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in the walk in cooler.

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

Basic - Ice scoop handle in contact with ice inside ice bin in the waitress station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swai 49 F Krab 51 F scallop 49 F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and cutting board on the cook line.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking in the dish washing area.

Basic - Exterior door has a gap at the threshold that opens to the outside by walk in cooler.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee washed hands with no soap.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice scoop handle in contact with ice.

Basic - Open dumpster lid.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using the hand sink to rinse off a towel on the cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside,by the walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Dish room.

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

Basic - Water leaking from faucet/handle cook line.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee washed hands with no soap.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken went back touching cleaned equipment failed to wash his hands.

Intermediate - Spray bottle containing toxic substance not labeled,in the dish area.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in prep sink with no running water. Manager turned water on over the shrimp. Corrected On-Site