| Violation Date |
Code |
Description |
| 2018-09-11 |
53 |
ceiling in freezer is not tight to roof, gaps are present where frp is bowing.6-501.12 cleaning, frequency and restrictions - c |
| 2018-09-11 |
42 |
allow pans to air dry before stacking them together.4-901.11 equipment and utensils, air-drying required - c |
| 2018-09-11 |
37 |
water in steam table is murky and has food particles floating in it. replace with clean water each day.3-307.11 miscellaneous sources of contamination - c |
| 2018-09-11 |
31 |
large metal pan of cooked beef cooling in refrigerated drawer. meat was moved to freezer to finish the cooling process. employee was asked to use shallow containers for the cooling of foods. multiple large metal pans of cooked meats were cooling in freeze |
| 2018-09-11 |
21 |
bags and containers of cooked food in freezer did not have dates on them. remember to place thaw date and discard date on containers when you thaw foods.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date mark |
| 2018-09-11 |
17 |
chicken was not reheated to above 165f prior to putting into steam table. chicken was reheated to 195f during inspection.3-403.11 reheating for hot holding - p |
| 2017-12-20 |
34 |
provide a thermometer in condiment cooler.4-302.12 food temperature measuring devices - pf |
| 2017-12-20 |
36 |
mouse droppings found under shelving and on pipes in back storage room. considerably fewer droppings found from last inspection. manager provided a receipt from dodson servicing on 12-7-17. exterminator coming monthly. continue extermination to control pe |
| 2017-12-20 |
37 |
bag of ice stored on floor in freezer.3-305.12 food storage, prohibited areas - c z |
| 2017-12-20 |
39 |
wet wiping cloths stored on work surfaces at front of kitchen. bucket of sanitizer was not available in this area of the kitchen. store wet wiping cloths in container of sanitizer when not in use.3-304.14 wiping cloths, use limitation - c |
| 2017-12-20 |
43 |
bags of single service cups stored in soiled bags in barn. single use items discarded. employee coat stored on top of single use cups in back storage room.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing |
| 2017-12-20 |
45 |
damaged, broken glass pitcher, wooden plates, and bowls. chipping paint on shelving in cooler and freezer. dough for tortillas was stored in a plastic to-go bag. torn gasket on condiment cooler. 4-501.11 good repair and proper adjustment-equipment - c4-20 |
| 2017-12-20 |
46 |
wash water was 92f and used for the cleaning of utensils. wash water must be at least 110f. rinse vat and sanitizer vat had accumulation of grease present. vats emptied during inspection and cleaned.4-501.14 warewashing equipment, cleaning frequency - c4- |
| 2017-12-20 |
53 |
gaps remain around base coving on walls. clean up mouse droppings on floor and on pipe.6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - c6-501.11 repairing-premises, structures, attachments, and fixtures- |
| 2017-09-18 |
4 |
open, uncovered personal beverage stored on prep table next to open condiment cooler.2-401.11 eating, drinking, or using tobacco - c |
| 2017-09-18 |
8 |
handsink at prep/cook area had large overfilled open cooler placed in area in front of sink blocking easy access.5-205.11 using a handwashing sink-operation and maintenance - pf |
| 2017-09-18 |
14 |
utensils stored as clean had grease and/or food residue present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2017-09-18 |
18 |
large pans of refried beans cooked previous day were above 45f and were above holding temp of unit which was 38f.3-501.14 cooling - p |
| 2017-09-18 |
21 |
multiple items in reach-in cooler cooked on previous day and prior did not bear datemark information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-09-18 |
31 |
multiple items in cooling process were in deep containers. foods were of a dense nature. large pans of beans had been lidded and stacked in cooling process. shrimp in cooling process filled a gallon size plastic storage bag which was placed into a metal p |
| 2017-09-18 |
53 |
areas throughout where walls deteriorating, ceiling tiles have damaged facings.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2017-09-18 |
42 |
metal pans stacked wet and stored in storage barn. equipment, miscellanous items, used equipment stored together. pans used are not stored in a clean area and utensils not stored to protect from contamination. storage barn is not approved for the storage |
| 2017-09-18 |
45 |
torn gaskets on reach in units.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-09-18 |
47 |
exteriors of pots and pans have accumulated grease and residue.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-09-18 |
36 |
slug observed in crack at edge of step leading into walk-in freezer where freezer facing deteriorating.6-501.111 controlling pests - pf |
| 2017-01-24 |
26 |
sanitizer in spray bottle exceeded recommended strength. bleach sanitizer bleached out strip when tested. employee remade during inspection.7-204.11 sanitizers, criteria-chemicals - p |
| 2017-01-24 |
1 |
manager or person in charge does not have food protection manager training.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2017-01-24 |
13 |
food handler wiped face with gloved hands and then handeled thawing shrimp in sink. employee wearing gloves came in from outside, entered kitchen and then handeled clean bowls.3-304.15 (a) gloves, use limitation - p |
| 2017-01-24 |
14 |
many plates, bowls, containers have food residue present and were stored as clean.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2017-01-24 |
33 |
shrimp thawing in stagnant water in prep sink vat. employee turned on water to flow over thawing shrimp. 3-501.13 thawing - c |
| 2017-01-24 |
53 |
walls loose in back storage room and a hole is present in wall where bead board is located. coating on ceiling tiles is coming off and exposing insulation. damaged ceiling tiles located along cook line. 6-501.11 repairing-premises, structures, attachments |
| 2017-01-24 |
42 |
wet pans stacked wet and stored in storage barn. equipment, miscellanous items, used equipment stored together. pans used are not stored in a clean area and utensils not stored to protect from contamination. storage barn is not approved for the storage of |
| 2017-01-24 |
45 |
torn gaskets on reach in units.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-01-24 |
47 |
general cleaning needed under unused burner along cook line.4-602.13 nonfood contact surfaces - c |
| 2017-01-24 |
36 |
live roaches present in back storage room. hole in wall in small storage closet off back room.6-202.16 exterior walls and roofs, protective barrier - c6-501.111 controlling pests - pf |
| 2016-07-01 |
53 |
coving is separating from the wall behind hand sinks, prep sinks, and 3-compartment sinks. women's bathroom has a large gap between wall and coving, exposing the interior of the wall. 6-201.13 floor and wall junctures, coved, and enclosed or sealed - cf |
| 2016-07-01 |
45 |
fan grate in the walk in freezer is rusting. shelving in the walk in cooler is peeling. there is a leak in the reach in refrigerator, under the condiment cooler. walk in freezer does not have an ambient air temperature of below 32 degrees during peak o |
| 2016-07-01 |
31 |
shrimp that was cooling in the walk in freezer was placed in a large, sealed ziploc bag. one of the cooks said that it was cooked 30 minutes ago. when temperature was checked, the shrimp registered 90 degrees. inspector advised the pic to leave the bag |
| 2016-07-01 |
20 |
eggs in the walk in cooler registered 58 degrees and were moved to the reach in cooler. ambient air in the walk in cooler was 60 degrees, and the pic explained this was due to opening the cooler door too many times. this walk in cooler contains mostly w |
| 2016-07-01 |
14 |
some dishes stored as clean on the new shelving to the left of the cash register, had food residues present. a pair of tongs stored as clean at the back of the establishment had food residue present. 4-601.11 (a) equipment, food-contact surfaces, nonfoo |
| 2016-06-20 |
8 |
the only functioning hand washing sink in the kitchen had no soap or paper towels readily available. when asked, an employee pulled paper towels from storage. soap was available at the broken hand sink at the front of the kitchen, but that sink was not |
| 2016-06-20 |
14 |
dirty plates observed on clean dish shelving next to the hot holding area. dried food particles observed on glassware on the clean dish shelving area at the back of the kitchen. utensils on clean shelving was dusty and had greasy film. prep surfaces we |
| 2016-06-20 |
20 |
sliced tomatoes in make line registered at 53 degrees. sliced deli ham registered at 52 degrees. cooked vegetables on make line registered 49. cooked beef that was cooling in the drawer registered at 68 degrees. all items on make line were discarded. |
| 2016-06-20 |
21 |
sliced deli meat was not date marked. cooked beef and cooked vegetables were not date marked in the condiment cooler. deli meat was discarded.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-06-20 |
31 |
employees were cooling items in the condiment cooler, which was failing to cool items fast enough. cooling items were being made available for service while cooling. items were in containers that were too full.4-301.11 cooling, heating, and holding capa |
| 2016-06-20 |
53 |
area around storage rooms and dumpsters have litter and refuse present. 6-501.114 maintaining premises, unnecessary items and litter - c |
| 2016-06-20 |
45 |
hand sink was not correctly plumbed. several cracked tiles and coving that is separating from the wall observed. some ceiling tiles need replacing. reach in refrigerator has standing water at interior bottom. walk in cooler has gaskets that need to be |
| 2016-06-20 |
47 |
shelving where clean dishes are stored at the back of the kitchen has dried food and dust present. shelving throughout establishment is in need of more thorough cleaning.4-602.13 nonfood contact surfaces - c |
| 2016-06-20 |
36 |
several flies present in establishment.6-501.111 controlling pests - pf |
| 2016-03-23 |
14 |
a blender and blender lid were stored as clean on the clean shelving area, but had the presence of food residue. the inside of the sugar bin shows evidence of moisture and spills. it is in need of more frequent cleaning.4-601.11 (a) equipment, food-cont |
| 2016-03-23 |
37 |
boxes of frozen meat were placed directly on the floor and the floor was wet due to ice melting and floor being mopped. boxes of food were placed in the freezer during inspection.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-03-23 |
26 |
a bucket of sanitizer was labeled detergent, and the sanitizer registered too strong. water was cloudy.7-102.11 common name-working containers - pf |
| 2016-03-23 |
47 |
handles of refrigeration equipment is in need of cleaning. doors of refrigeration units need cleaning. shelving and lids of food containers are in need of more frequent cleaning. the plastic drain apparatus on drain board of 3-compartment sink has evid |
| 2016-03-23 |
53 |
several tiles throughout the establishment are cracked or broken. tiles missing between wall and floor juncture beside hand washing sink in kitchen. wooden flooring in the hallway leading to bathrooms is not sealed or easily cleanable. some ceiling til |
| 2016-01-07 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - csink leaking in men's bathroom needs to be repaired.6-201.13 floor and wall junctures, coved, and enclosed or sealed - cflooring in hall has wood exposed and paint seal is weari |
| 2016-01-07 |
33 |
3-501.13 thawing - ca large piece of frozen meat and several packages of processed meat were thawing in a prep sink. thawing must take place under refrigeration, running water up to 70 degrees, or as part of the cooking process. |
| 2016-01-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral knives being stored as clean had dried food residue present. |
| 2015-12-29 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployee drink was placed on shelving at grill next to tortillas. |
| 2015-12-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pcontainers of raw chicken were placed on top of containers of raw beef in the reach in cooler below the make line. salsa, lemonade, and another liquid substance was being st |
| 2015-12-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmultiple dishes being stored as clean have food residue and grease deposits present. tongs were heavily soiled in crevices.4-501.114 manual and mechanical ware washi |
| 2015-12-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfno date marking on metal bins of cooked rice in the reach in cooler in the back room, or cooked chicken product in reach in cooler under make lin |
| 2015-12-29 |
26 |
7-201.11 separation-storage - pmouse bait on metal shelving above and beside of clean dishes. |
| 2015-12-29 |
37 |
3-307.11 miscellaneous sources of contamination - ctwo plastic bags containing personal food and a menu were in contact with clean dish shelving and clean dishes. |
| 2015-12-29 |
45 |
4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices - cwire hand-held frying device has broken metal wires exposed. utensil was thrown away voluntarily by the pic. |
| 2015-12-29 |
1 |
2-102.12 certified food protection manager - cno employee on site with certified food protection manager training. |
| 2015-12-29 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cdrain board where clean dishes are air drying is in need of cleaning, as well as each of the sink basins of the three compartment sink. |
| 2015-12-29 |
50 |
5-403.12 other liquid wastes and rainwater - ca puddle of water that appears to be rainwater has accumulated at the bottom of the ramp in the hall leading to restrooms. men's bathroom floor is very wet, but source of water is unknown. |
| 2015-12-29 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cthere are several broken tiles on floor throughout the facility that are either holding water or debris. sinks throughout are in need of caulking. handle of walk in cooler is |
| 2015-12-29 |
54 |
6-202.11 light bulbs, protective shielding - clight bulbs over the grill have no protective shielding.6-303.11 intensity-lighting - cmost of the lighting in the kitchen was turned off during food preparation. foot candles were below 50 in prep areas. li |
| 2015-12-29 |
36 |
6-501.111 controlling pests - pfheavy presence of flies in kitchen. |
| 2015-08-03 |
20 |
items in top of condiment cooler including cheeses, meat and chopped tomatoes were greater than 45f.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2015-08-03 |
14 |
plates, child plates, tongs stored as clean had food residue present. heavily soiled linen were being washed in vegetable sink. no sanitizer was present in utensil washing sink. sanitizer in spray bottle was mixed very strong. pans stored in barn outside |
| 2015-08-03 |
21 |
cooked foods in freezer were not datemarked. cooked items in reach-in were datemarked for greater than 7 days. cooked items in condiment cooler and deli meat were not labeled with any information.3-501.17 ready-to-eat potentially hazardous food (time/temp |
| 2015-08-03 |
13 |
employees were observed using gloves for more than one task. gloves were worn constantly and contacted handles, exterior doors etc without being changed. at onset of inspection multiple vegetables were being prepped in raw meat sink. drawer units holding |
| 2015-08-03 |
31 |
rice in cooling process was in deep container and covered with plastic wrap on prep table at 120f. beef in deep pan was 102f in condiment cooler drawer. english and spanish handouts provided on cooling.3-501.15 cooling methods - pf |
| 2015-08-03 |
45 |
gaskets on make line cooler torn, large amount of water collecting in bottom of unit.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-08-03 |
49 |
both handsinks leaking heavily onto floor. small drip present under three comp sink.5-205.15 system maintained in good repair - p |
| 2015-08-03 |
53 |
flooring and baseboards in bad repair. large gaps and cracks present at wall junctures allowing standing water and food debris accumulation. walls damaged in several areas, peeling or bubbling paint present on ceiling in back room. ceiling tiles in bad re |
| 2015-08-03 |
54 |
lighting in food prep areas less than 50 foot candles. multiple bulbs not shielded.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2015-08-03 |
34 |
multiple thermometers not calibrated correctly. digital thermometer indicated as the only one used had a dead battery.4-203.11 temperature measuring devices, food-accuracy - pf |
| 2014-04-14 |
36 |
6-202.15 outer openings, protected - c seal up all holes on the outside of building where gaps allow vermin to enter. close the gap underneath the back door. |
| 2014-04-14 |
54 |
roof vent in back room heavily built up with grease. lighting intensity above hot holding 10 foot candles, pot burner 22fc, prep sinks 11-22fc. 50fc required in all cook and prep areas.6-303.11 intensity-lighting6-501.14 cleaning ventilation systems, nuis |
| 2014-04-14 |
53 |
flooring and baseboards in bad repair. large gaps and cracks present at wall junctures allowing standing water and food debris accumulation. walls damaged in several areas, peeling or bubbling paint present on ceiling in back room. ceiling tiles in bad re |
| 2014-04-14 |
52 |
5-501.15 outside receptacles - c5-501.16 storage areas, rooms and receptacles, capacity and availability - c5-501.18 cleaning implements and supplies - c5-501.113 covering receptacles - c5-502.11 frequency-removal - c dumpster doors and lids were open, d |
| 2014-04-14 |
50 |
5-403.12 other liquid wastes and rainwater - c mop water was not being disposed of in the can wash, but was poured onto ground behind store. can wash was stopped up so water was standing in the can wash. unclog can wash so mop wateris disposed of into pr |
| 2014-04-14 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf washwater temperature in vat of dish sink was 93f. it must be maintained 110f or above when utensils are being washed or soaking. |
| 2014-04-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf some foods were date maraked in the refrigerator and freezer, but most were not correctly marked. the discard date on some foods exceeded the a |
| 2014-04-14 |
17 |
3-403.11 reheating for hot holding - p previously cooked chicken was not correctly reheated prior to putting in steam table. it was only 118f. it was reheated upon request to greater than 165f. reheat all leftovers to greater than 165f prior to putting i |
| 2014-04-14 |
1 |
2-102.12 certified food protection manager - c person in charge did not have certified food protection manager training through an accredited program. |
| 2013-04-17 |
36 |
live roaches observed throughout kitchen area.6-501.111 controlling pests |
| 2013-04-17 |
26 |
spray bottles containing chemical as well as spray bottle containing food at grill area not labeled with contents.7-102.11 common name-working containers |
| 2013-04-17 |
21 |
ready to eat, potentially hazardous foods in facility greater than 24 hours not marked with proper information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking |
| 2013-04-17 |
37 |
water dripping from condensate drain line (insulated) onto packaged food items on dry good shelving.3-305.11 food storage-preventing contamination from the premises |
| 2013-04-17 |
8 |
no paper towels provided at back room handsink. 6-301.12 hand drying provision |
| 2013-04-17 |
14 |
food contact utensils stored as clean including small bowls, cups, cutting board, prep sinks had food residue present. water in sanitizer vat registered no chlorine, no bleach available in facility. 4-601.11 (a) equipment, food-contact surfaces, nonfood-c |
| 2013-04-17 |
39 |
wet linens stored on work surfaces, not in container of sanitizer when not in use.3-304.14 wiping cloths, use limitation |
| 2013-04-17 |
2 |
employee health policy handouts given. policy shall be put in place immediately and all employees informed of their duty to report.2-103.11 (m) person in charge-duties |
| 2013-04-17 |
46 |
water in wash vat was 96f. water must be maintained at 110f minimum.4-501.19 manual warewashing equipment, wash solution temperature |
| 2013-04-17 |
47 |
general cleaning needed of equipment throughout, grease and food accumulation present. shelving and fan covers in walk-ins have microbial growth, in need of cleaning.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and uten |
| 2013-04-17 |
49 |
pipe under front handsink leaking.5-205.15 system maintained in good repair |
| 2013-04-17 |
50 |
canwash not draining. 5-403.11 approved sewage disposal system |
| 2013-04-17 |
53 |
flooring and baseboards in bad repair. large gaps and cracks present at wall junctures allowing standing water and food debris accumulation. walls damaged in several areas, peeling or bubbling paint present on ceiling in back room. ceiling tiles in bad re |
| 2013-04-17 |
54 |
roof vent in back room heavily built up with grease. lighting intensity above hot holding 10 foot candles, pot burner 22fc, prep sinks 11-22fc. 50fc required in all cook and prep areas.6-303.11 intensity-lighting6-501.14 cleaning ventilation systems, nuis |
| 2013-04-17 |
45 |
weld which is beaded and rough present in vat of prep sink. diamond plate attached to front stove not easily cleanable. duct tape present on condenser lines and unit in walk-in, loose and in bad repair, not cleanable. cutting board split, cracked.4-202.11 |
| 2013-04-17 |
1 |
no responsible employee present with ansi accredited certified food protection manager training. no person present who could adequately communicate and answer questions or requests.2-102.12 certified food protection manager2-102.11 demonstration |