| Violation Date |
Code |
Description |
| 2018-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested blue plastic bowls in shelf near steam table. -0- |
| 2018-12-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed pico de gallo spoon with handle touching food in reach in cooler. -0- |
| 2018-12-12 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee cutting unwashed tomatoes and placing them in service without washing. -.5- |
| 2018-12-12 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in standing water at beginning of inspection. -.5- repeat |
| 2018-12-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed overstacked lettuce and cut tomatoes cooling in flip top and prep unit. cd |
| 2018-12-12 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p food that is unsafe, unadulterated or not honestly presented shall be discarded in accordance with an approved procedure. observed foods left in cold holding units in faci |
| 2018-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink used to fill bucket in the kitchen. cdi - pic educated employees that handsink is only for handwashing. -1- repeat |
| 2018-09-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp stored in direct contact with raw beef and raw chicken in low boy at cook line. cdi - pic moved shrimp to back pan over raw beef. -1.5- |
| 2018-09-25 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed refried beans cooling in reach in overnight at 49f. cdi - pic voluntarily discarded. -1.5- |
| 2018-09-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf cdi - observed deep pot of refried beans cooling in reach in overnight at 49f. pic |
| 2018-09-25 |
33 |
3-501.13 use approved thawing methods. observed raw beef thawing in standing water and chorizo thawing on drain board of prep sink. -0- |
| 2018-09-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed silverware stored directly on dining room table before wrapping for service. -0- |
| 2018-09-25 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restrooms. -.5- repeat |
| 2018-05-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed fod employee washing hands for less than 10 seconds and then turning off faucet without b |
| 2018-05-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cleaning brush and stopper in handsinks at the beginning of inspection. -0- |
| 2018-05-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chorizo over rte breaded chicken. cdi - pic moved rte chicken to top shelf and raw food to bottom. -1.5- |
| 2018-05-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed salsa stored at room temper |
| 2018-05-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles of oil without label at cook line. -0- |
| 2018-05-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of tomatoes stored on the floor in the walk in cooler. -0- |
| 2018-05-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper products stored on the floor in the office. -0- |
| 2018-05-16 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -0- |
| 2018-05-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored in clean plate while charging near steam table. -0- |
| 2018-02-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor in the kitchen.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for |
| 2018-02-09 |
33 |
3-501.13 use approved thawing methods. observed raw meats thawing on the drain board of a prep. sink without running water. |
| 2018-02-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed shredded chicken cooling at room temperature while at 90f, and salsa cool |
| 2018-02-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one sanitizer spray bottle with a concentration greater than 200ppm chlorine (strip turned dark purple then back to white). cdi- solution was diluted to a proper conc |
| 2018-02-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed an incomplete consumer advisory on the menus. pic/restaurant owner indicated steak and eggs can be serv |
| 2018-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in containers in a flip top cooler and steak, shrimp, diced tomatoes, and chicken all cold holding above 45f in a grill cooler drawer (see chart). cdi- lettuce was tra |
| 2018-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chimichanga beef and ranchero sauce hot holding below 135f in the steam table (see chart). cdi- products were reheated to above 165f on stove. |
| 2018-02-09 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed salsa cooling at 52f in the walk in cooler in a high volume covered container. pic indicated the salsa was prepared |
| 2018-02-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored directly above raw fish in the walk in cooler. cdi- storage rearranged. |
| 2018-02-09 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed an employee handling shredded cheese without gloves on. cdi- item discarded. |
| 2018-02-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling raw shrimp with gloves on then remove gloves and put on a new pair of gloves without washing his hands in-between. cdi by instruction, employee washed his |