T-REX CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Black cutting boards soiled has brown discoloration on the surface has deep cut marks on the surface used in the prep kitchen. Chef has new cutting boards or ordered. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed standing water near the hand wash sink. Located in the prep kitchen

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris (onions) dried on the slicer located prep kitchen. Black cutting boards soiled has deep cut marks on the surface used on the cook line. Repeat Violation - From follow-up inspection 2026-04-13: Checked Black cutting boards soiled has deep cut marks on the surface used for cook line. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures fettuccine 45°f, cherry tomatoes 46°f, shrimp skewers 46°f, side A homemade pico 48°f expo line per Manager stored on the line less than 4 hours recommend to quick chill product in the blast chiller immediately. Rechecked temperatures shrimp skewers 39°f, cherry tomatoes 37.9°f, homemade pico 35°f fettuccine 39°f Corrected On-Site

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 and the time removed from temperature control cannot be determined. Observed no time mark on the products stored on the expo line side A.per kitchen Manager food out items placed on time 9:30am labels must be correct once Product placed on time as public health control. Recommend training for all employees, reviewed form with all kitchen employees, and update form for time.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled stored on the cook line by the fry station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing off blueberries in the hand wash sink located on side B.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while rinsing off blueberries.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage cart.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located in the prep kitchen.

Basic - Old food stuck to clean dishware/utensils. Observed sauté pans has old food debris stuck to the surface side A.

Basic - Working containers of food removed from original container not identified by common name. Observed salt shaker and seasoning not labeled on the cook line side B. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards has deep cut marks also black discoloration on the surface. (A line ) Chef replaced at time of inspection Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed white plastic containers stacked wet on the storage shelves. Chef placed properly to air dried Corrected On-Site

Basic - Plumbing system in disrepair. Observed hand wash sink clogged located in the cold room prep, facilities notify. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler expo cooler B line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of romaine lettuce 47°stored inside reach in cooler drawers on the side A per Chef stored less than 4 hours recommend to quick chill in blast chiller. Corrective Action Taken

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked pan stacked on the storage shelves. Manager removed from shelve at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles hanging on the rack near mop closet. Manager removed and labeled spray bottles. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves in the preparation kitchen.

Basic - Old food stuck to clean dishware/utensils. Observed plastic pans with old food dried on the surface, stored on shelves in the prep kitchen, pans removed taken to dishmachine. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board (pizza)used for salads has bad cuts on the surface also yellow discoloration pantry A line. Recommend to replace or resurface cutting board Corrective Action Taken

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked had lettuce stored inside walk in cooler. Kitchen Manager discarded at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel and around soda nozzles has mold like growth on the surface located in server area.

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck on the strainer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked shrimp 50°f, salmon 49°f, pasta 50°f stored inside reach in cooler drawers located on the cook line. Per employee placed in cooler this morning less than 1 hour, found out the unit is not working properly has part on order. Recommend to quick chill product immediately, in the walk in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has terrible build up on the surface located on side A. Slicer used in the cold room has old food debris left on the surface.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has dust accumulation on the surface located in the dry storage room.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked wet in the dishmachine area.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed green peppers, red peppers being sliced prior to washing in the kitchen. Kitchen Manager ask the employee to wash the vegetables immediately. Corrective Action Taken Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not change gloves touch soiled box of lemons ready to eat food while wearing the same recommend to kitchen Manager to explain in Spanish.must wash hands and also change pair new of gloves before start slicing lemons. Educated the kitchen Manager.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of fettuccine 46/47°f stored inside walk in cooler overnight 8/17/2924 prepared on Saturday, checked on 8/19/2024.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature orzo 46°,less than 4 hours placed in blast chiller COSite recheck 39.5f fettuccine 46/47°f 8/17/2024 stored inside walk in cooler overnight issued stop sale notice given checked on Monday 8/19/2024. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk stored inside walk in cooler overnight not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled stored on the main cook line,recommend replace or resurface . employee notify from maintenance.

Basic - Floor soiled/has accumulation of debris. Observed soiled gloves on the floor kitchen fire area front service area.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee slicing lemons without being washed prior, observed employee caring soiled boxes while wearing gloves.

Basic - Waste line missing at soda gun holster. Observed three soda gun holster holder waste line missing in the main bar.

Intermediate - Handwash sink used for purposes other than handwashing./dining room wait station Han sink used to dump ice tea/ Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./fried shrimp at expo area with a 4 hour time marked but not on the written plan.

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

Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish rack.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./under 3 compartment sink.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Couple cooks on line

Basic - Ice buildup in walk-in freezer.

Basic - Several white Cutting board has cut marks and is no longer cleanable on cooks line

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed thread hose attached to side of hand wash sink located in the prep kitchen. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed spoons stored inside silverware tray has old food on the spoons. (Bar Area)

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler located on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed four cutting boards has brown discoloration on the surface located on the main cook line. Chef has changed new cutting boards. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink cook line B. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on the floor in the seams near the dishmachine area, spoke to engineering will repair the floor. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice scoop holder is soiled. Corrected On-Site

Basic - Bun toaster has a residue build up on the Teflon sheet at cooks line.

Basic - Sanitizer bucket stored next to balsamic vinegar in kitchen. Corrected On-Site

Basic - Unwashed bananas stored over cut tomatoes in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of mash potatoes 122°f stored inside the warmer less than 4 hours recommend to reheat 165°f, chef discarded product. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup stored on the food prep counter in the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on the main cook line B.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer provided for reach in cooler drawers on the cook line.