BOWLS FOR TU LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded cheese and cut lettuce. Operator removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Moved to grill to reheat.Rechecked 170 Cooked beef (125F - Hot Holding) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cilantro in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 123 F on counter, operator began reheating. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sautéed peppers (52F - Cold Holding), made yesterday, operator voluntarily discarded

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit on Mobile is for pool

Basic - Cutting board has cut marks and is no longer cleanable.