Los Magueyes

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: rice (50F,52F - Cooling). Manager stated rice was prepared the previous day.

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. Items stored in walk-in cooler: rice (50F,52F - Cooling). Manager stated rice was prepared the previous day. **Repeat Violation** **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling pans of food on cook line without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Container of Ortho Home Defense stored next to onions in back of kitchen next to back door. Manager moved container of Ortho Home Defense outside. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored over container of pico in walk-in cooler. Employee moved fish to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped container of spice on floor, picked up container and proceeded to plate food without changing gloves and washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: ground beef (44F - Cold Holding); cheese (45F - Cold Holding); fish (45F - Cold Holding); milk (44F - Cold Holding); beans (44F - Cold Holding); chicken (45F - Cold Holding). Manager stated items were at proper temperature at 11:00 am, door had been propped open during delivery. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Container of Ortho Home Defense stored next to onions in back of kitchen next to back door. Manager moved container of Ortho Home Defense outside. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Blade of can opener on kitchen prep table. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored on top of dish area hand washing sink. Employee removed pan during inspection. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket of ice cream reach-in freezer. Top of dish machine. Fan covers in walk-in cooler. **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between door and side of reach-in cooler next to three compartment sink. Manager removed knife during inspection. **Corrected On-Site**

Basic - In-use scoop stored on soiled surface between uses. Scoop for salsa chips stored on top of salsa chip bin. Manager removed scoop during inspection. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Ice scoop handle stored in ice of ice machine next to back door. **Repeat Violation**

Basic - Food stored on floor. Case of peppers and cooking oil stored on floor across from wait station soda machine. **Repeat Violation**

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling next to dish machine and hanging from ceiling across from pass through window on server side. Manager removed sticky tape during inspection. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. **Repeat Violation**

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum on cook line. Manager had employee discard gum. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen ice machine. Manager discarded drink. **Corrected On-Site**

Basic - Stored food not covered. Ice cream in reach-in freezer next to pass through window. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf above steam table.

Basic - Raw fruits/vegetables not washed prior to preparation. Sticker not removed from cut avocado on cook line.

Basic - Old labels stuck to food containers after cleaning. Containers stored on top of cook line reach-in freezer. **Repeat Violation**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F - Cold Holding); beef (46F - Cold Holding); pico (46F - Cold Holding); cheese (44F - Cold Holding); lettuce (44F - Cold Holding); pork (44F - Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F - Cold Holding); sour cream (57F - Cold Holding); lettuce (56F - Cold Holding); cheese (60F - Cold Holding); tomatoes (57F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-08: Reach-in cooler:shrimp 48F, lettuce 46F, tomatoes 45F, sour cream 48F. Manager stated items placed in cooler one hour and thirty minutes prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-04-10: Reach-in cooler across from cook line: sour cream 46F, lettuce 45F. Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in ice bath to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F - Cold Holding); beef (46F - Cold Holding); pico (46F - Cold Holding); cheese (44F - Cold Holding); lettuce (44F - Cold Holding); pork (44F - Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F - Cold Holding); sour cream (57F - Cold Holding); lettuce (56F - Cold Holding); cheese (60F - Cold Holding); tomatoes (57F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-08: Reach-in cooler:shrimp 48F, lettuce 46F, tomatoes 45F, sour cream 48F. Manager stated items placed in cooler one hour and thirty minutes prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : 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. Dish machine next to three compartment sink, 0ppm. **Warning** - From follow-up inspection 2025-04-08: No change. **Time Extended**

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser hanging on shelf above raw onions on shelf across from dish machine. Manager moved degreaser to area below three compartment sink. **Corrected On-Site** **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. Items stored on top of steam table at end of cook line: rice (89F - Hot Holding); cheese (107F - Hot Holding). Manager stated items placed out one hour prior to temperature being taken. Manager moved items to oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F - Cold Holding); beef (46F - Cold Holding); pico (46F - Cold Holding); cheese (44F - Cold Holding); lettuce (44F - Cold Holding); pork (44F - Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F - Cold Holding); sour cream (57F - Cold Holding); lettuce (56F - Cold Holding); cheese (60F - Cold Holding); tomatoes (57F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in cooler next to three compartment sink. **Repeat Violation** **Admin Complaint**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Four broken shell eggs stored in case of eggs located in walk-in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in reach-in cooler next to three compartment sink. Manager placed chicken beneath fish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Food with mold-like growth. See stop sale. Five cucumbers stored with cucumbers in walk-in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling food on cook line without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Dish machine next to three compartment sink, 0ppm. **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. No of the managers on duty manager certification expired on 3/14/2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler and steam table for cook line. Water nozzle on wait station tea machine. Blade for kitchen prep table can opener. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in bar area hand washing sink. **Repeat Violation**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dining room no label. **Repeat Violation**

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash solution in dish machine 89F.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to kitchen prep table, 78F.

Basic - Water leaking from pipe and/or faucet/handle. Pipe for hand washing sink next to kitchen prep table.

Basic - Stored food not covered. Container of ice cream in wait station reach-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager placed shrimp under running water. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on cook line. Manager discarded bowl. **Corrected On-Site**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from cook line, ambient temperature 61F. **Repeat Violation**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in cooler next to three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of dish machine. Drink on shelf above pass through window from kitchen. Manager discarded drinks during inspection. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hanging on shelf with spices for shelf located next to the back door. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing around cook line drains.

Basic - Food stored on floor. Bag of flour stored on floor in front of kitchen prep table. Manager placed flour on shelf.

Basic - Food-contact surface not smooth and easily cleanable. Scoop for chips cracked with holes. Manager discarded scoop. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Ice scoop stored in ice in wait station ice bin. Ice scoop stored in ice in kitchen ice machine ice bin. Manager placed scoops in ice properly. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager moved tongs to top of oven. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at kitchen hand washing sink next to prep table. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Pans stored above three compartment sink.

Basic - Open dumpster lid. Dumpster in parking lot behind building. **Repeat Violation**

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker on skin stored on cook line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink next to kitchen prep table.

Basic - Working containers of food removed from original container not identified by common name. Container of spice on shelf across from dish machine.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 92F left at room temperature for over 4 hours. **Warning** - From follow-up inspection 2024-08-27: On shelf below grill: rice 112F, pork 121F. Employee at cookline stated the rice and pork were placed on shelf below grill approximately two hours prior. Inspector had employee begin reheating both items to 165F, then instructed them to either hold them above 135F or below 41F. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale issued for one pan of oysters. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-27: Pan of oysters in shell inside reach-in cooler without oyster tag. Manager stated they receive the oysters live and freeze them. Employee at cookline stated that they were the same pan that a stop sale was issued on during the last inspection. Inspector issued a new stop sale for the oysters and the manager discarded the oysters during this inspection. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Pan of fresh raw oysters in shell have no tag. Stop sale issued. - From follow-up inspection 2024-08-27: Pan of oysters in shell inside reach-in cooler without oyster tag. Manager stated they receive the oysters live and freeze them. Employee at cookline stated that they were the same pan that a stop sale was issued on during the last inspection. Inspector issued a new stop sale for the oysters and the manager discarded the oysters during this inspection. **Admin Complaint**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee drank from foam cup the. Touched clean dishes without washing hands. **Repeat Violation** **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee tied on apron, touched computer then began making drinks without washing hands. **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Four large deep pans of Queso 90F, 96F, 98F, 101F cooling for 4 hours. Employees began reheating then 135F. Cooling process will begin again using shallow pans. **Corrective Action Taken**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at hot and cold Bibb at mop sink.

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on top of kegs at bar. Moved during this 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. On top of steam table: Cheese 120F. Employee stated cheese was just melted. Discussed Time as a Public Health Control (TPHC) with manager. Rice 92F. Employee stated rice was placed out over four hours prior. Stop sale issued. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: fish (45F - Cold Holding); eggs (45F - Cold Holding); beef (48F - Cold Holding); chicken (45F - Cold Holding); beef (45F - Cold Holding); beef (48F - Cold Holding); beans (49F - Cold Holding); beef (48F - Cold Holding). Walk in cooler has an ambient temperature of 45F. All food in unit 45F and above. Manager called for repair. Unit is located outside, door was open upon entry. Manager opened freezer door, called for service, and placed bins of ice in unit. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 92F left at room temperature for over 4 hours. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale issued for one pan of oysters. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: pan of raw oysters on shelf over vegetables. Moved during this inspection. N walk in cooler: raw fish stored on top of gallons of milk. **Corrected On-Site** **Repeat Violation**

High Priority - Nonfood-grade bags used in direct contact with food. White and black grocery bags holding meats in walk in cooler.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee with fake nails filling cups of salsa.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzles soiled with mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Pan of black bowls in sink in ware wash area. Moved. **Corrected On-Site**

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Pan of fresh raw oysters in shell have no tag. Stop sale issued.

Intermediate - Spray bottle containing toxic substance not labeled. Green surface cleaner at bar and degreaser in ware wash area. All were moved. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink near freezer in kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. One between make table lid and back of unit. Removed. **Corrected On-Site**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 dead flies on sticky tape hanging near door to kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room does not have a self closing device.

Basic - Cardboard used to line food-contact shelves. Shelves lined with cardboard in walk in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner and/or properly. Two pots on top shelf in ware wash area. Also, Glasses in server station wet nested.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has an ambient temperature of 45F. All food in unit 45F and above. Manager called for repair. Unit is located outside, door was open upon entry. Manager opened freezer door, called for service, and placed bins of ice in unit. **Corrective Action Taken** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep table over sauce. One drink on shelf over reach in make table on cook line. One drink on shelf over clean dishes. All were moved. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Plate of fries on prep table half eaten.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags and phone on top of beer. Phone on shelf over make table.

Basic - Food stored on floor. Oil on floor in kitchen. Picked up. Bucket of sugar on floor. Picked up. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled under grill

Basic - Open dumpster lid. Behind building. Closed during this inspection. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. Several mops with mop head down.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar and juices with no label. Labels added. **Corrected On-Site**

Equipment Adequate to Maintain Product Temperature

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of steam table: melted cheese 113F. Pan of rice 99F. Employee began reheating items. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table near ware wash area: pan of raw shrimp on shelf over pineapple. Pan of raw eggs over pan of cactus leaves. **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area. Also, fly strip in prep area with more than ten dead flies. **Repeat Violation** **Admin Complaint**

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Several puddles of dirty water on ground near back doors. Mop sink has been removed. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen and began stirring beef on stove without washing hands. **Repeat Violation** **Admin Complaint**

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male assistant manager Miguel not a certified food manager has been a manager for two years.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Scoop and green leaves in hand sink at server station. Manager removed. **Corrected On-Site**

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/ Eight employees working with no certified food manager on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made yesterday with no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with bleach and disinfectant with no label in ware wash area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed carrots, tomatoes and melons on shelf over salsa and washed produce in walk in cooler.

Basic - Employee eating in a food preparation or other restricted area. Male employee eating at prep table next to onions being chopped on cutting board.

Basic - Food stored on floor and/or improperly. Bucket of salt on floor in kitchen. Also, no lid on rice or beans stored in walk in cooler.

Basic - No mop sink or curbed cleaning facility provided at establishment. Sink has been removed near back door. **Warning**

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and continued to work without washing hands. Male employee touched soiled towel and continued to work without washing hands. Male employee touched soiled apron and continued to cook without washing hands. Male employee placed soiled towel in pocket then continued to cook without washing hands. Male employee touched raw chicken then continued to cook other food without washing hands. **Warning** - From follow-up inspection 2023-10-05: Male employee touched apron, put on gloves, then continued to prepare food without washing hands. Female employee entered server station, scooped ice using a cup with gloved hands without washing hands after serving food to customers in dining area. **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Tube of roach bath on shelf over reach in make table. **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. On plate over steam table: melted cheese 120F, placed in microwave to reheat. Manager instructed employee to not store TCS food over steam table.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse and/or unwholesome. In walk in cooler: pork 46F-50F, cooled overnight in walk in cooler. Also, Chicken breasts being held in visibly soiled dish rack on top of trash can in ware wash area. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or are not separated based on required cooking temperature. In walk in cooler: rolls of raw ground beef sitting on top of kegs of beer. Pan of raw chicken on shelf over bags of lettuce. Manager moved both. Also, raw beef on shelf over raw fish and scallops in reach in cooler on cookline. **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately five small flies in ware wash area.

High Priority - Food prepared with soiled equipment/utensil. Employee preparing chicken in visibly soiled blue dish rack and on top of trash can. Stop sale issued for chicken.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and continued to work without washing hands. Male employee touched soiled towel and continued to work without washing hands. Male employee touched soiled apron and continued to cook without washing hands. Male employee placed soiled towel in pocket then continued to cook without washing hands. Male employee touched raw chicken then continued to cook other food without washing hands. **Warning**

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. 0 ppm. Manager changed chemical bucket then 100 ppm. **Corrective Action Taken** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 46F-50F in walk in cooler overnight in deep pan with lid over pan. Stop sale issued.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans being cooled at room temperature, pans were moved to walk in cooler, rate of cooling monitored. Method is now working. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with slimy substance. Blue rack with raw chicken soiled with black substance. **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Utensil in sink at server station. Removed. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine dish machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in reach in cooler in server station made yesterday with no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with degreaser and bleach in ware wash area not labeled. **Repeat Violation**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple fly strips in kitchen and server area. More than 100 dead flies on strips.

Basic - Building components, attachments or fixtures in poor repair. Several areas of floor in kitchen missing tiles. Ceiling throughout kitchen is in disrepair. Hand sink in server station is not secured smoothly to wall. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan on top shelf near back door not inverted. Also, clean dishes stored under dripping ceiling in ware wash area.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in ladies room.

Basic - Drain cover(s) missing. In kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of dish machine. Drink in reach in freezer with food to be served to the public in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and aprons on shelf over drinks. Manager moved all. **Corrected On-Site**

Basic - Employee with soiled clothing. Male employees in kitchen wearing visibly heavy soiled clothes and aprons.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Several fly strips hanging over prep areas throughout kitchen.

Basic - Food stored in a prohibited area. Personal cake stored over drinks in reach in cooler. Bags of beans and sugar being stored on floor in storage shed. **Repeat Violation**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside sugar in server station. Removed during this inspection. Also, tongs on oven door handles in kitchen. **Corrective Action Taken** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at two hand sinks in kitchen area. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in make table near hand sink soiled with food debris. Dish racks for dish machine soiled with black substance. Around soda nozzles soiled with food debris. Hood flitters soiled with grease. Exterior of reach in drawer unit soiled with food debris. Ovens exterior soiled with food debris. **Repeat Violation** **Warning**

Basic - Outer openings not protected with self-closing doors. Self closure on door near men's restroom is broken.

Basic - Self-closing device on bathroom door disconnected/broken. At ladies room, self closure is detached and door remains open.

Basic - Single-service articles not stored inverted or protected from contamination. Several white trays, and aluminum trays on cookline. Employee flipped over. **Corrected On-Site**

Basic - Soiled dry wiping cloth in use. Several employees using soiled towels on cookline.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawed in reduced oxygen package bearing label to remove before thawing in reach in make table in kitchen. Bags of shrimp being thawed in bucket of standing water in kitchen area.

Basic - Unclean building components, attachments or fixtures. Ceiling tiles stained throughout kitchen. Floor soiled with grease, liquid, and food debris throughout kitchen. Wall in server station soiled with dust. **Warning**

Basic - Water draining onto floor surface. Water dripping onto floor, clean dishes, and on cutting of make table in kitchen from ceiling.

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Non-Food Contact Surfaces Clean

Food Contact Surfaces Clean and Sanitized

Required Records Available; Shellstock Tags/Labels