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What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Must obtain CFPM certification prior to next routine inspect
• Proper Hot Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. Addl Notes: Observed container of cooked rice at 105 °F next to steam table. Rice had been prepared 1.5 hours prior to replace o
• Proper Date Marking and Disposition: PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. Addl Notes: Observed container of imitation chorizo made from cooked beans in reach-in cooler in kitchen bearing a da
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wet wiping cloth stored in sanitizer bucket with 100 ppm quaternary ammonium (quat) sanitizer concentration at bar. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (manufacturer instructions: 200-400 ppm quat). Wiping cloths were placed in sa
• Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used: 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed missing steel panel from interior of cooler door in kitchen, exposing foam insulation. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. C

As listed in the inspection report.