El Palacio Buffet

Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

Code 08, Food protection and cross-contamination: Stored food not covered.

Raw fruits/vegetables not washed prior to preparation.

Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.

Equipment in poor repair.

Ice buildup in reach-in freezer across from dish machine

Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.

Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

Code 29, Plumbing and backflow prevention: Water leaking from faucet at the sprayer by dish machine

Code 32, Restrooms: Bathroom facility in disrepair.

Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.

Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.

Floor area(s) covered with standing water.

Wall soiled with accumulated grease, food debris, and/or dust.

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Floor soiled/has accumulation of debris.

Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.

Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

Code 08, Food protection and cross-contamination: Stored food not covered.

Food stored on floor.

Raw fruits/vegetables not washed prior to preparation.

Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

In-use utensil stored in standing water less than 135°F.

Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

Cutting board has cut marks and is no longer cleanable.

Equipment in poor repair.

Ice buildup in reach-in freezer across from dish machine

Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.

Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

Food-contact surface of bowls provided for customers at buffet not properly protected.

Code 29, Plumbing and backflow prevention: Water leaking from faucet at the sprayer by dish machine

Code 32, Restrooms: Bathroom facility in disrepair.

Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.

Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.

Floor area(s) covered with standing water.

Wall soiled with accumulated grease, food debris, and/or dust.

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Floor soiled/has accumulation of debris.

Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.

Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.