• Employees put on gloves without properly washing hands.
• Raw bacon in plastic container improperly stored over fresh cut mushrooms in prep table.
• Metal containers of raw beef stored above metal containers of cut onions in walk-in cooler.
• Rice, refried beans, and queso cheese on steam table temperature out of limits.
• Walk-in cooler at 50°.
• Numerous food items out of limits. When questioned person in charge stated that no logs had been maintained.
• Items embargoed include: Cheese dip at 51°F – 62lbs, salsa at 54°F – 67lbs, cut lettuce at 47°F- 15lbs, sour cream at 50°F – 42lbs, shredded chicken at 61°F- 33lbs, ground beef at 68°F- 32lbs, cooked pork at 52°F- 20lbs, refried beans at 48°F – 35lbs, shrimp at 50°F – 30lbs, raw steak at 52°F- 8lbs, milk at 47°F – 9lbs, shelled eggs at 47°F – 25lbs, raw fish at 48°F- 15lbs, chicken at 48°F – 13lbs, raw chicken at 48°F-33lbs, raw steak at 46°F – 16lbs, cheese at 48°F- 6lbs, and ribeyes at 48°F – 12lbs.
• Can of pledge improperly stored with paper towels in storage closet.
• Raw beef being improperly thawed on countertop in a container of standing water.
• Clean utensils improperly stored with food contact edge facing up and out.
• Seal/gasket on walk-in freezer door torn.
• Cutting boards stained and heavily grooved.
• Food debris/splatter in microwave and interior of cooler in bar area.
• Faucet in womens bathroom extremely loose and in need of repair.
• Dumpster door left open and building materials stored on ground around dumpster.
• Cracked floor tiles in kitchen near oven.

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