Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash -- Observed employee touch raw hamburger with a gloved hand and then touch ready to eat cheese with the same gloved hand. After touching raw meat, employees must wash hands and change gloves before touching ready to eat foods in order to avoid cross contamination. Employee washed hands and changed gloves and discarded the contaminated food items.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency -- Observed fry slicer stored with significant food debris on cutting surfaces. Food contact surfaces must be cleaned to sight and touch every 4 hours while in use as well as between uses. Person in charge stated the slicer would be disassembled and washed/sanitized.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding -- Observed cooked Jalepenos and onions hot holding on the grill between 98*F-110*F. Hot Holding items must be held at or above 135*F. The person in charge moved the items to a hotter portion of the grill. An active Managerial Control visit was offered to the person in charge for this repeat violation.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding -- Tomatoes and cut lettuce in prep line cooler were between 51*F-55*F. Temperature sensitive foods must be held at or below 41*F. All out of temperature food items were removed from the unit and placed in the walk-in fridge until the unit is able to hold at 41*F.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment -- Cold Holding prep line fridge had an ambient temperature of 58*F. After the person in charge changed the settings on the fridge, the ambient temperature lowered to 51.6*F but would not go lower at the time of inspection. All temperature sensitive items had been placed in the fridge approximately an hour before and were moved to the walk-in fridge. Cold Holding units must have an ambient temperature at or below 41*F, and an establishment must have enough cold holding capacity to meet their needs. A reinspection will be conducted for this violation.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices -- Temperature violations were noted during the inspection and no probing thermometer was available. A probing thermometer must be maintained on site in order to ensure food items are held and prepared at the correct temperatures. A reinspection will be conducted for this violation.

Food properly labeled, original container

Core-3-602.11, C: Food Labels -- Observed cups of juice and horchata sitting for customer grab-and-go self service with no labeling. The horchata is made by the establishment. Food items prepared by the establishment for customers to remove from the premises must have a label in English with the product's name, the establishment's name, the establishment's address or phone number, the ingredients, and approximate weight.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap -- Observed PVC pipe drain line sitting inside of the floor-sink near the three compartment sink. Drain lines must have an air gap between the rim of the sink and the end of the line in order to prevent backflow. A reinspection will be conducted for this violation.