TEZKA

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front hot case, Ham Croquettes (116F - Hot Holding), per operator, food prepared 4 hours ago. Food was discarded. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front hot case, Ham Croquettes (116F - Hot Holding), per operator, food prepared 4 hours ago. Food was discarded. See Stop Sale.

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw beef stored over case of churros. Food was rearranged for proper storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw beef stored over case of churros. Food was rearranged for proper storage. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauce and noodles in walk cooler. Food was rearranged for proper storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauce and noodles in walk cooler. Food was rearranged for proper storage. **Corrected On-Site**

High Priority

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1). Refried beans dated 6/20 in reach in cooler. Food was discarded. 2). House made Aioli with fresh roasted garlic dated 8/28 in walk in cooler. Food was discarded. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1). Refried beans dated 6/20 in reach in cooler. Food was discarded. 2). House made Aioli with fresh roasted garlic dated 8/28 in walk in cooler. Food was discarded. See Stop Sale.

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1). Refried beans dated 6/20 in reach in cooler. Food was discarded. 2). House made Aioli with fresh roasted garlic dated 8/28 in walk in cooler. Food was discarded. See Stop Sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1). Refried beans dated 6/20 in reach in cooler. Food was discarded. 2). House made Aioli with fresh roasted garlic dated 8/28 in walk in cooler. Food was discarded. See Stop Sale.

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front hot case, Ham Croquettes (116F - Hot Holding), per operator, food prepared 4 hours ago. Food was discarded. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front hot case, Ham Croquettes (116F - Hot Holding), per operator, food prepared 4 hours ago. Food was discarded. See Stop Sale.

High Priority

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in handwashing sink in kitchen. Hot water available at other handwashing sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in handwashing sink in kitchen. Hot water available at other handwashing sink.

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. Emailed form to operator.

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. Emailed form to operator.

Intermediate

Handwash sink used for purposes other than handwashing. Jug stored in handwashing sink in kitchen. Jug was removed from handwashing sink.

Intermediate - Handwash sink used for purposes other than handwashing. Jug stored in handwashing sink in kitchen. Jug was removed from handwashing sink. **Corrected On-Site**

Intermediate

Food stored on floor. Case of bread stored on floor in walk in freezer. Operator removed food from floor.

Basic - Food stored on floor. Case of bread stored on floor in walk in freezer. Operator removed food from floor. **Corrected On-Site**

Basic