Pain killers were stored on the slicer on the kitchen preparation table. Containers of spices were stored uncovered under the kitchen preparation table. An employee active with food preparation was observed wearing a watch. The cook-line cold-top refrigerator door gasket was torn. The caulking was pulling away from the preparation sink. The can opener blade was soiled with food debris. The interior of the cook line cold-top refrigerator was soiled with food debris. The interior of the utensil drawer in the kitchen was soiled with debris. The front grill hood was soiled with grease. The cook line cold-top refrigerator door gasket was soiled with food debris. The employee stated he first washed dishes in soapy water and then dipped the dishes in sanitizer and then rinsed off the dishes. The wiping cloth bucket contained less than 50 ppm chlorine sanitizer. Sanitizer test strips were not available. The utensils were stored in a disorganized manner in the utensil drawer on the kitchen preparation table. Several scoops with no handles were being used in several food ingredient containers. Several single-use food containers were being reused to house other foods through out the establishment. The three-compartment sink faucet was leaking. There were several holes in the wall above the cook line cold-top refrigerator. The wall was soiled with food debris behind the toast on the cook line. Several titles on the cook line were chipped. The wall was chipped behind the cook line reach-in freezer. The wall behind the cook line equipment was soiled with grease. There were several pieces of unused equipment stored through out the kitchen.
Raw steak was stored above butter and tomatoes in the kitchen reach-in refrigerator. Raw beef was stored above tortillas and chili rellenos in the kitchen reach-in refrigerator. A box of raw bacon was 53°F sitting out on the cook line. A tray of hash browns was 78°F sitting out on the cook line. Cheese slices were 49°F and sausage links were 44°F in the cook line cold-top refrigerator.
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