| Violation Date |
Code |
Description |
| 2018-06-21 |
54 |
6-501.110 using dressing rooms and lockers - c provide adequate storage for employees belongings such as phones. these were noted in the dish washing area. lockers or approved area shall be used for the storage of employee belongings. provide light shield |
| 2018-06-21 |
53 |
6-501.12 cleaning, frequency and restrictions - c; 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: clean all floor drains as necessary. ceiling in the mopsink area is flaking and in need of repair. maintain physical |
| 2018-06-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - creplace the foil as often as necessary on the racks so that they are not soiled. the use of cardboard in areas is discouraged, as it can provide harborage for |
| 2018-06-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - cre-attach the ice blade that is hanging down inside of the ice machine. seal the plywood in the cabinets in the bar area and any other unsealed wood. loose gasket on the grill prep cooler (left coole |
| 2018-06-21 |
35 |
3-302.12 food storage containers identified with common name of food - cgarlic, salt, and other spices not properly labeled with its common name of food on white dry storage containers. except for containers holding food that can be readily and unmistakab |
| 2018-06-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pseveral potentially hazardous foods were stored in the walk in cooler and the reach in grill prep cooler were above temperature complian |
| 2018-06-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pfood storage containers soiled with date mark stickers. food contact surfaces shall be clean to sight and touch. cdi. manager had t |
| 2018-06-21 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployee water bottle closed and stored on top of covered taco shell bowls. a food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's ha |
| 2017-12-12 |
53 |
replace damaged ceiling tile throughout the kitchen. paint all wooden shleves with a gloss paint and spot paint as needed throughout the kitchen. clean the can wash area thoroughly.6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premis |
| 2017-12-12 |
52 |
there was debris around trash receptacle and had a missing drain plug.advised the person in charge to ensure the debris is always stored in the trash receptacle and install a drain plug.5-502.11 frequency-removal - c5-501.114 using drain plugs - c |
| 2017-12-12 |
47 |
the floors inside of all the walk in coolers were soiled with food debris. clean all the storage racks in walk in cooling units. all equipment shall be cleaned thoroughly to meet fda food code standards.4-602.13 nonfood contact surfaces - c |
| 2017-12-12 |
42 |
there were lexan pans stacked wet with water residue in between the pans. after cleaning and sanitizing, equipment and utensils shall be air dried. pans were stacked and stored on the clean dish rack with water in them.4-901.11 equipment and utensils, ai |
| 2017-12-12 |
39 |
there was a wet wiping cloth stored on prep cutting boards. improper usage of wiping cloths noted during inspection, ensure all cloths are placed in sanitizer bucket after cleaning food contact surfaces.3-304.14 wiping cloths, use limitation - c |
| 2017-12-12 |
14 |
the veggie slicer at the preparation table was soiled with debris. advised the person in charge to wash the entire veggie/prep slicer thoroughly to meet fda food code sanitary standards.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfac |
| 2017-12-12 |
1 |
there was no available employee with a certified food protection managers certificate. advised the person in charge to ensure someone has a cfpm certificate. there is no available person who is a certified food protection manager (cfpm), at least one emp |
| 2017-05-31 |
42 |
4-901.11 equipment and utensils, air-drying required - cseveral dishes stacked wet. all dishes should thoroughly air dry before stacking / storing / reuse. |
| 2017-05-31 |
39 |
4-901.12 wiping cloths, air drying location - cseveral wiping cloths found on the food prep areas. all wiping cloths should be kept in a sanitizer bucket or designated area at all times. |
| 2017-05-31 |
26 |
7-102.11 common name-working containers - pfrelable the sanitizer bottle correctly. |
| 2017-05-31 |
20 |
. .. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pchile rellenos in reach in refrigerator with door left open 50f. all cold food should be maintained at 45f and below. keep the do |
| 2017-03-27 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floor in the walk in refrigerator and under the grill and stove equipment on the line. |
| 2017-03-27 |
52 |
5-501.113 covering receptacles - c\trash cans in the stalls of the womens restroom should be equipped with a lid on them for the disposal of sanitary napkins. |
| 2017-03-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cfew stainless steel pans stacked wet at the clean dish storage rack beside the reach in freezer. all dishes should thoroughly air dry before stack |
| 2017-03-27 |
26 |
7-204.11 sanitizers, criteria-chemicals - psanitizer bucket on the line was not mixed properly. sanitizer should be 50-200 ppm chlorine bleach or 200-400 ppm quaternary ammonia. cdi. |
| 2016-09-15 |
54 |
6-202.11 light bulbs, protective shielding - c6-303.11 intensity-lighting - creplace the missing bulb above the far left side of the hood system. clean the grease buildup in the vents above the grill and in the light fixtures. replace the missing cover |
| 2016-09-15 |
47 |
4-602.13 nonfood contact surfaces - cclean the container holding the kids plates and the rack next to the grill. cdi. |
| 2016-09-15 |
37 |
3-305.11 food storage-preventing contamination from the premises - ccover the chile relleno tray in the reach in refrigerator. keep a lid on the sugar container at the wait station. all food should be covered to prevent contamination. cdi. |
| 2016-06-23 |
51 |
5-501.17 toilet room receptacle, covered - cprovide covered trash cans in each stall in the womens restrooms for the disposal of sanitary napkins. |
| 2016-06-23 |
48 |
5-103.11 capacity-quantity and availability - pfno hot water available in the womens restroom. hot water, minimum 100f, should be available at all handsinks. |
| 2016-06-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - plettuce 51f. shrimp 51f. all cold food should be maintained at 41f and below (45f.). added ice to containers, cdi. |
| 2016-03-17 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace the torn gasket of the reach in prep cooler on the line and the stand up prep cooler in the back. all non food contac t surfaces should be in good repair. |
| 2016-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfchilli rellenos in the prep cooler, refried beans, chicken, pork, and beef in the walk in refrigerator were stored without the date marked on the |
| 2016-03-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pchicken in a skillet stored on top of the grill 116f. chicken in the warmer 130f. all hot food should be maintained at 135f and above. reheat |
| 2016-03-17 |
4 |
2-401.11 eating, drinking, or using tobacco - copen employee cup stored on the storage shelf between the grill and the prep cooler and one on top of the ice machine. employee drinks should be in a cup with a lid and a straw and be stored in a designated |
| 2015-12-18 |
42 |
4-803.11 storage of soiled linens - cwiping cloths should be stored in a sanitizer bucket, not on the food prep area. |
| 2015-12-18 |
38 |
2-402.11 effectiveness-hair restraints - call employees handling food or utensils should wear appropriate hair restraints. |
| 2015-12-18 |
26 |
7-204.11 sanitizers, criteria-chemicals - pno sanitizer available at the time of the inspection. pic was instructed how to make proper chlorine sanitizer at 50-200 ppm. |
| 2015-12-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfchille rellenos in reach in refrigerator were not date marked. all food that has been cooked or prepared in the restaurant should have the date |
| 2015-08-05 |
45 |
4-101.11 characteristics-materials for construction and repair - prepair/replace the gasket of the reach in (raw meat) refrigerator.discard all chipped spatulas. |
| 2015-08-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c4-803.11 storage of soiled linens - cair dry all dishes before stacking / storing / reuse. soiled linen should be stored in a sanitizer bucket, not on the shelf where dishes are stored. |
| 2015-08-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - call food should be stored 12 off the floor. several boxes of food were stored on the floor in the walk in freezer. cdi. |
| 2015-08-05 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pfprovide a thermometer in all refrigeration units. moved thermometer out of freezer into the coolers - cdi. |
| 2015-04-30 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean the shelves in the walk in refrigerator. |
| 2015-04-30 |
42 |
4-901.11 equipment and utensils, air-drying required - cfew. dishes stacked wet. all dishes should thoroughly air dry before stacking / storing/ reuse. |
| 2015-04-30 |
37 |
3-305.11 food storage-preventing contamination from the premises - cseveral pans of food uncovered in the reach in cooler. all food should have the lid on the pan or be covered to protect from contamination. |
| 2015-04-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pclean the buildup from inside the ice machine. cdi. |
| 2015-01-06 |
53 |
6-201.11 floors, walls and ceilings-cleanability - creplace broken baseboard tiles beside the clean dish storage rack (right side) and in the back storage room beside the vegetable walk in . |
| 2015-01-06 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace torn gaskets of the prep cooler on the line. |
| 2015-01-06 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. several metal pans and plates were found stacked wet. |
| 2015-01-06 |
31 |
3-501.15 cooling methods - pfpoblano sauce cooling in a large plastic tub in dry ice bath. pour out into at least 3 containers so that it is in a shallow container, add water to the ice bath to increase the surface area of the cold to decrease the coolin |
| 2014-09-08 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floors in the corners by the walk in coolers and underneat the storage shelves in the dry storage room. |
| 2014-09-08 |
47 |
4-602.13 nonfood contact surfaces. clean all equipment, gaskets, inside the coolers and freezers, etc. |
| 2014-09-08 |
42 |
4-803.11 storage of soiled linenssoiled linens should be stored in a sanitizer bucket, not on the food prep surface or above the food. |
| 2014-09-08 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionwhen food is between 41f - 45f, it can be saved in the cooler for only 4 days. if food is stored below 41f, it can be stored in the cooler for 7 days. |
| 2014-06-03 |
45 |
4-101.11 characteristics-materials for construction and repairreplace torn gaskets of prep cooler and walk in refrigerator. |
| 2014-06-03 |
44 |
3-304.15 (b)-(d) gloves, use limitationsno gloves provided on the prep line. employees handling ready to eat foods should have gloves readily available so that they can be changed conveniently when soiled. |
| 2014-06-03 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracyprovide ambient air temperature thermometers in each of the prep coolers. |
| 2014-06-03 |
31 |
3-501.15 cooling methodslarge stock pot of rice cooling at room temperature, tightly covered by aluminum foil. all foods should be cooled rapidly by using an ice wand, ice bath, shallow uncovered containers, etc. moved into shallow uncovered containers. |
| 2014-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. lettuce in prep1 52f, tomatoes 50f. chicken in prep 2 55f, shrimp 52f, and beef 48f. all cold hold foods should be maintained at 41f and |
| 2014-06-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingqueso in the warmer was 117f. all other food in the warmer at 150f and above--per pic, queso was added recently. |
| 2014-06-03 |
7 |
3-301.11 preventing contamination from handsemployee made a taco using ready to eat ingredients during inspection. no ready to eat foods should be handled without the use of gloves or utensils. |
| 2014-03-04 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityrepair broken floor tiles in the mens restroom. |
| 2014-03-04 |
45 |
4-101.11 characteristics-materials for construction and repairrepair the rear walk in cooler. replace the gaskets of the reach in refrigerator. discard all burned or cracked plastic pans and chipped plates. |
| 2014-03-04 |
39 |
4-901.12 wiping cloths, air drying locationstore wiping cloths in a sanitizer bucket, not on a food prep surface. |
| 2014-03-04 |
31 |
3-501.15 cooling methodscool foods rapidly by placing them in shallow, uncovered containers in the cooler. shredded beef and ground beef in the walk in were stored in deep tightly packed containers with the lid on them, keeping the heat trapped inside an |
| 2014-03-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingback walk in cooler was out of order at the time of inspection. the eggs inside the cooler was 62f. move all potentially hazardous foods o |
| 2014-03-04 |
18 |
3-501.14 coolingshredded beef and ground beef, cooked last night, in the cooler at 53 and 50f. all food should cool to 41f within 6 total hours. |
| 2014-03-04 |
8 |
6-301.13 handwashing aids and devices, use restrictionshandsink should be used for handwashing purposes only. do not use to fill up buckets. |
| 2013-11-21 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityclean the wall between the grill and the walk in cooler. replace missing tile in mens restoom. |
| 2013-11-21 |
52 |
5-501.113 covering receptaclestrash cans in the womens stalls should be covered. |
| 2013-11-21 |
45 |
4-101.11 characteristics-materials for construction and repairreplace the gasket of the prep cooler and the walk in cooler. paint the palletts in the back with a sealant. |
| 2013-11-21 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all dishes before stacking storing reuse. |
| 2013-11-21 |
41 |
3-304.12 in-use utensils, between-use storagestore utensils with the handle out of the food to prevent possible contamination from the hands. |
| 2013-05-29 |
46 |
4-204.115 warewashing machines, temperature measuring devicesdish machine specs require temperature to reach 180f for sanitizing. the guages show a temperature of 160 being met, temp strips turned at 165. have machine serviced to repair guages or the m |
| 2013-05-29 |
45 |
4-101.11 characteristics-materials for construction and repairreplace gaskets of both prep coolers, reach in freezer, and the salsa / wait station cooler. discard all cracked lexan containers. |
| 2013-05-29 |
42 |
4-904.11 kitchenware and tableware-preventing contamination4-901.11 equipment and utensils, air-drying requiredclean the containers holding the clean utensils.air dry all dishes before stacking. |
| 2013-05-29 |
39 |
4-901.12 wiping cloths, air drying locationstore wet / soiled wiping cloths in a sanitizer bucket, do not store on the food prep surfaces. |
| 2013-05-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmiddle prep cooler is not holding food at 41f and below. turn down the temperature of the cooler, keep the lid closed when out of use, or r |
| 2013-05-29 |
4 |
2-401.11 eating, drinking, or using tobaccoemployee drinks should not be stored on the food prep / clean dish surface. store employee drinks in a designated area only. |
| 2013-03-05 |
47 |
4-602.13 nonfood contact surfaces |
| 2013-03-05 |
45 |
4-101.19 nonfood-contact surfaces |
| 2013-03-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking |
| 2013-03-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding |
| 2013-03-05 |
8 |
6-301.13 handwashing aids and devices, use restrictions |
| 2012-12-31 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed |
| 2012-12-31 |
47 |
4-602.13 nonfood contact surfaces |
| 2012-12-31 |
42 |
4-901.11 equipment and utensils, air-drying required |
| 2012-12-31 |
34 |
4-302.12 food temperature measuring devices |
| 2012-12-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking |