| Violation Date |
Code |
Description |
| 2018-11-28 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal keys stored on ice machine. |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-11-28 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. one knife stored under box. |
| 2018-11-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.one bug spotted in container of pinto beans. cdi- bug and beans discarded. |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rice in hot holding unit recorded below 135f (see chart). cdi- discarded. |
| 2018-11-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.dessert flan in wic was not covered. cdi- covered. |
| 2018-11-28 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfobserved employee filling large bucket of water at handsink. cdi- re-directed employee to other sink. do not use handsinks for any purposes other t |
| 2018-06-29 |
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 employee not wearing gloves will handling ready to eat food. cdi-instructed for the employee to hand wash |
| 2018-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a pan being stored in the hand sink. cdi-the pan was removed. do not store product in the hand washing sink. repeat. |
| 2018-06-29 |
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 the cheese sauce drop about 5 degrees within 45 minutes. this is not fast enough. cdi-the employees will stir the produc |
| 2018-06-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed the plastic container holding the tortilla containers with food buildup. cdi-the containers were brought back to the d |
| 2018-06-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the faucet at the 3-compartment sink. have repaired. |
| 2018-03-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no |
| 2018-03-02 |
6 |
2-301.14 when to wash - p - observed dishwasher handle soiled equipment then handle clean equipment without washing their hands in between. |
| 2018-03-02 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - hand washing sinks shall only be used for hand washing and accessible for employee use. observed spoon stored in hand washing sink. cdi, operator removed spoon from hand washing sink. |
| 2018-03-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ground beef stored with raw chicken boxes in walk in unit. observed unwashed produce, peppers and cilantro stored over flan and margarita mix in walk in unit. obs |
| 2018-03-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several salsa pitchers stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-03-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed ajax stored on dish machine. cdi, operator relocated chemical for proper storage.7-102.11 common name-working containers - pf - observed spray bottle that pic stated was grill cleaner. c |
| 2018-03-02 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed soiled equipment stored on prep sink where shrimp was thawing. soiled equipment removed by pic. |
| 2018-03-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep table at bar. |
| 2018-03-02 |
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 ice scoop stored in between uses on soiled cloth. |
| 2018-03-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed metal pans being wet stacked above 3 compartment sink. |
| 2018-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed broken glass stored on bottom of unit where glassware was stored at bar. |
| 2017-12-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw steak stored over ready to eat food in walk in cooler. cdi, foods relocated for proper storage. repeat. |
| 2017-12-04 |
17 |
3-403.11 reheating for hot holding - p - use proper methods for reheating. observed queso in reheating process held on hot holding steam well and hot hold equipment. cdi by instruction. reheating shall be accomplished within 2 hours. |
| 2017-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 3 containers of queso hot held below 135 degrees f . cdi, queso relocated for reheating. |
| 2017-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed white sauce that had ingredient that was required to be kept refrigerated held at 53 degrees f on ice. observed lettuce overstacked in prep refrigerator at 50 degrees f. cdi, |
| 2017-12-04 |
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 ice bowl used for transport stored in ice container with handles near ic |
| 2017-12-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed knife held on soiled shelf in dry storage area and cups held in dispenser missing lid.4-901.11 equipment and utensils, air-drying requi |
| 2017-12-04 |
45 |
4-501.12 cutting surfaces - c - observed cutting board wearing and in need of resurfacing or replacement. |
| 2017-12-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged tile throughout kitchen and areas in need of grout to provide easily cleanable floor. repeat. |
| 2017-09-29 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - observed employee handle raw chicken and raw beef with bare hands and proceed to handle clean utensils without washing their hands. cdi by instruction. 2-301.12. follow the cleaning procedu |
| 2017-09-29 |
7 |
3-301.11 preventing contamination from hands - p,pf - observed employee touch cheese in prep unit with their bare hands. cdi, cheese voluntarily discarded. |
| 2017-09-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ground beef stored above shell eggs in walk in unit. observed unwashed produce stored over ready to eat foods in walk in unit. cdi by instruction to relocate foods |
| 2017-09-29 |
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 cooked beef cooling from night before at 49 degrees f.di, food voluntarily discarded by pic. |
| 2017-09-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed container of chili with a date of preparation of 6/22/17. observed carnitas with a date of pr |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed stack of bowls and 2 pitchers stored as clean but soiled with food debris. |
| 2017-09-29 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed employee use same spatula for raw chicken and raw beef at grill. |
| 2017-09-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed stacks of metal pans being wet stacked on storage shelf above 3 compartment sink. |
| 2017-09-29 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed areas of floor in need of repair and grout. observed soil accumulating on walls and floors of kitchen. |
| 2017-09-29 |
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 deep container of beef cooling from night before according to employee a |
| 2017-06-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed chip huskee container lids with hole and damage. observed drawers of refrigerator below grill loose and not completely closing. repair. |
| 2017-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths hung near handwashing sink behind bar. observed 1 deep container of beans cooling in walk in cooler. cdi, operator transferred beans to 2 shallow containers to rapidly co |
| 2017-06-21 |
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 beans cooling in deep container. cdi, beans relocated to shallow contain |
| 2017-06-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed spinach dip with date of preparation of 6/9, and tamale with date of preparation of 6/14. cdi, |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut tomatoes, cut lettuce, pico in flip top prep unit above 45 degrees f. observed beef and chicken in lower drawer unit above 45 degrees f. cdi, operator transferred foods to |
| 2017-06-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chemical dish machine not reaching required sanitizer concentration to sanitize equipment and sanitizer container was l |
| 2017-06-21 |
11 |
3-202.15 package integrity - pf - observed 1 heavily dented can of tomatoe puree on rack. cdi, can removed product from use. |
| 2017-06-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed 1 food employee fill metal container at handwashing sink. |
| 2017-02-08 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf - observed food employee touch cooked food when container removed from walk in cooler. cdi by instruction. |
| 2017-02-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site upon arrival. cdi by instruction. repeat. |
| 2017-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed some salsa and dressing containers stored as clean in but soiled with food debris. cdi, foods relocated to rapidly cool. |
| 2017-02-08 |
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 pico, and cheese dip cooling in covered containers in walk in cooler. cd |
| 2017-02-08 |
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 several large containers of cheese dip cooling from night before between 48-55 degrees f. cdi, cheese dip voluntarily disc |
| 2017-02-08 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen in washable laundry bag or cleanable container. observed soiled towel around waist of food employee and one on counter surface. |
| 2017-02-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 1 split gasket on door of low reach in refrigerator below grill and refrigerator not closing all the way. observed flip top prep unit door hinge broken. repair. |
| 2017-02-08 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed sticky residues and debris on outside lids of chip containers. |
| 2016-10-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. repeat. |
| 2016-10-24 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - observed employee not able to demonstrate that effective employee health policy was being followed. cdi by instruction. |
| 2016-10-24 |
14 |
/4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed soil accumulation on blade of can opener. cdi, employee relocated can opener for cleaning. improv |
| 2016-10-24 |
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 large container of cooked beans, large container of cooked beef and 3 containers of queso prepared the day before but abov |
| 2016-10-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - observed menus updated but asterisk also on chicken, shrimp and fish items that operator stated that were not served undercooked. oper |
| 2016-10-24 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed ajax stored on shelf over fryer oil. cdi, ajax relocated. |
| 2016-10-24 |
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 queso, cooked beef, and beans cooling from previous day in deep covered |
| 2016-10-24 |
34 |
4-204-112 temperature measuring devices-functionality - temperature measuring devices shall be installed in hot and cold holding equipment for tcs foods. observed temperature gauge not working and no temperature gauge provided in hot box. |
| 2016-10-24 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on prep tables throughout kitchen. repeat. |
| 2016-10-24 |
45 |
4-501.12 cutting surfaces - c - cutting surfaces shall be smooth and easily cleanable. observed a cutting board with heavy scarring and pitting. cdi, operator removed cutting board from use. |
| 2016-10-24 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to keep them clean. observed soiled equipment and other soils and debris accumulating on clean drain board of 3 compartment sink and cont |
| 2016-10-24 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil accumulating on top of dish machine and shelving. |
| 2016-06-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken with commercial packaging removed stored over beef in reach in freezer. observed shrimp |
| 2016-06-16 |
8 |
6-301.11 handwashing cleanser, availability - pf - handwashing cleanser shall be available at each handwashing sink. observed no hand soap at handwashing sink behind bar. cdi, opera.tor provided handwashing soap. |
| 2016-06-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean equipment at proper frequency. observed ice machine accumulating soil. repeat.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food cont |
| 2016-06-16 |
1 |
2-102.12 certified food protection manager - c- at least one person in a managerial capacity shall be on site at all times and be an ansi accredited certified food protection manager. observed no certified pic on site during inspection. |
| 2016-06-16 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee touch soiled towel on waste and then handle clean equipment. cdi by instruction. |
| 2016-06-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed 1 container of rice hot held at 91 degrees f in warmer. operator stated food |
| 2016-06-16 |
23 |
2-301.11 keep hands and arms clean.-p - observed undercooked steak on menu and not asterisk or otherwise identified via consumer advisory on to-to menu and cooked to order according to food employee. observed food items on in-house menu without complete c |
| 2016-06-16 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed 1 container of beans and a large container of cut lettuce that was prepared yesterday mornin |
| 2016-06-16 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed wet wiping clohs stored on counter surfaces and equipment behind bar. |
| 2016-06-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c - equipment shall be air dried after cleaning. observed several plastic containers and metal pans being wet stacked in facility. repeat.4-803.11 storage of soiled linens - c - store soiled linen pro |
| 2016-06-16 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil accumulating on bottom of freezer behind bar where glassware was stored. observed soil and debris accumulating on shelving and top o |
| 2016-06-16 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some floor damage in kitchen.6-501.12 cleaning, frequency and restrictions - c - physical faci |
| 2016-02-18 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - ice machines shall be cleaned at proper frequency. observed ice machine accumulating black and pink soil residues. clean. ensure equipment is properly washed, rinsed and sanitized. obse |
| 2016-02-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed queso not date marked in walk in cooler. observed a can of cut tomatoe and black bean not dat |
| 2016-02-18 |
23 |
•3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed combination with over easy eggs offered on menu without a consumer advisory. cdi by instruction. provi |
| 2016-02-18 |
26 |
7-207.11 restriction and storage-medicines - p,pf - observed ibuprofen and vitamins stored with condiments on dry storage shelf. cdi, medicines and supplements relocated. |
| 2016-02-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer availble for use. verification required to ensure that facility has proper thermomet |
| 2016-02-18 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect food from miscellaneous sources of contamination. observed drink mix stored under paper towels and soap behing bar. |
| 2016-02-18 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on counters and cutting boards.4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several metal p |
| 2016-02-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep eqipment in good repair. observed splash guard cracked at bar where installed. observed soap dispenser over 3 compartment sink. relocate and use 3 compartment sink for washing of glasswhere i |
| 2016-02-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris collecting in bottom of containers where utensils were stored. observed some debris and soil accumulating in shelving in kitc |
| 2016-02-18 |
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 beans and tcs food cooling in improper ice bath. ensure that employees a |
| 2015-09-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. obwerved facility utilizing the 3 compartment glass warewashing sink to wash hands according to food employees.6-301.12 hand drying provision - pf - observed no paper towel |
| 2015-09-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken removed from commercial packaging and stored over raw beef in reach in freezer. observed raw chicken boxes stored over produce in walk in cooler. cdi, operator relocat |
| 2015-09-24 |
26 |
7-102.11 common name-working containers - pf - observed 1 spray bottle of degrease not labeled. cid, operator labeled spray bottle of degreaser.7-201.11 separation-storage - p - observed glass cleaner spray bottle stored on shelf with single-service straw |
| 2015-09-24 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent an accumulation of soil. observed soil residue accumulating on ice shield of ice machi |
| 2015-09-24 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee turn faucet off with their bare hands after handwashing. cdi by instruction. |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce recently prepared and over chill line along prep line. cdi, operator removed lettuce and relocated food to walk in cooler to rapidly cool. cdi, improvement made si |
| 2015-09-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls , and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some floor damage throughout kitchen. |
| 2015-09-24 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be free of any cracks, chips. observed 1 fryer basket in poor repair. cdi, operator removed fryer basket from use.4-402.11 fixed equipm |
| 2015-09-24 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed shelving soiled with food debris and other soil throughout facility. observed tops of food storage plastic container bins accumulating he |
| 2015-09-24 |
54 |
6-202.11 light bulbs, protective shielding - c - observed lights out in several areas of kitchen and some ceiling tube lights missing protective shielding. |
| 2015-09-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed 3 containers of beans, sauce made with heated peppers, and a container of chilies that were ready to eat and held over 24 not date ma |
| 2015-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal and plastic containers stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - o |
| 2015-06-29 |
41 |
repeat violation 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 handles of scoops down in all spices on the spice ra |
| 2015-06-29 |
36 |
general comment - 6-501.111 keep the premises free of insects, rodents, and other pests. - observed a dead roach in the kitchen. keep up with regular pest maintenance. |
| 2015-06-29 |
21 |
repeat violation - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed a container of salsa not dated. pic stated it was made a couple days ago. salsa discarded. observed an open co |
| 2015-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed salsa in the walk in cooler at 54f and salsa on ice at 61f. cdi - both items were discarded. recommended tphc for the salsa on ice. paperwork left with pic |
| 2015-06-29 |
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 use bare hands to assemble tacos. cdi - pic instructed the employee to throw them away and wa |
| 2014-12-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed shredded pork in the walk in cooler not dated and salsa in a reach in cooler not dated. pic stated both items will not be used wi |
| 2014-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed spinach queso sauce on the steam table at 116f. cdi- sauce was reheated on the stove to above 135f. |
| 2014-12-12 |
45 |
•4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed three cutting boards with heavy scoring. one cutting board was located at the bar (yellow), another cutting board was affixed to the flip t |
| 2014-12-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee wipe his hands on a soiled cloth tucked in his apron two times. cdi by instruction, hands were washed. |
| 2014-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two sanitizer buckets not labeled. cdi- labels were added. 7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides |
| 2014-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a soiled food processor blade stored clean with dried food debris on it.4-501.114 maintain sanitizer at correct concentrations. -p observed one sani |
| 2014-12-12 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed 5 dry wiping cloths stored on cutting boards with visible food debris on them. |
| 2014-12-12 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed the wall behind a chemical storage shelf beginning to corrode and the paint w |
| 2014-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and large white plastic bins stacked while wet. |
| 2014-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in cooler and two soda gun holsters located at the bar with visible debris in them. |
| 2014-12-12 |
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 4 scoops with handles stored in herbs and spices on a dry storage rack. |
| 2014-12-12 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed two dusty ventilation ducts above a food preparation sink and above a food preparation table. |
| 2014-04-30 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth and free of breaks, cracks, chips, and similar imperfections. observed one cracked and burned plastic container. cdi by discarding. |
| 2014-04-30 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed sauce buckets being stored on the floor in the walk in cooler. |
| 2014-04-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed vegetable dicer with food debris on it stored clean and a large can opener with food debris on i |
| 2014-04-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. observed 3 drink pitchers at different wait stations througho |
| 2014-04-30 |
8 |
6-301.12 hand drying provision - pf. each handsink shall be provided with disposable towels or other effective means to dry your hands. observed no paper towels at hand sink in kitchen. cdi by refilling dispenser with paper towels. |
| 2013-09-23 |
35 |
3-302.12 food storage containers identified with common name of food - c. dry seasonings, mixes, oils, and sauces at cook line and wait staff station not labeled per rule. cdi- verbal correction; labeling is needed. |
| 2013-09-23 |
41 |
3-304.12 in-use utensils, between-use storage - c. scoop handles for rice, beans, and ice at the bar stored down in the food items. cdi- storage corrected. |
| 2013-09-23 |
31 |
3-501.15 cooling methods - pf shredded cheese being cooled in line prep cooler, steak used during lunch being cooled tightly covered in reach in cooler, container of tamales being cooled on top of ice, large containers of salsa being cooled in ice bath bu |
| 2013-09-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. cleaning of door tracts/ gaskets of bar coolers, fan shield, shelving in the walk in cooler is needed. |
| 2013-09-23 |
45 |
4-101.19 nonfood-contact surfaces - c. utensil shelving corroding, lower wall damage at back prep area. repair all damaged areas. |
| 2013-02-15 |
52 |
if disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory or group of adjacent lavatories. trash receptacle is needed at prep area handsink. cdi- verbal education as to rule. |
| 2013-02-15 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dry debris and residue on wall area at prep table and between cookline equipment. cleaning is needed. |
| 2013-02-15 |
42 |
allow utensils to air dry before stacking tightly. metal pans at warewashing area stacked tightly while wet. cdi- corrected |
| 2013-02-15 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-02-15 |
31 |
cool food items per approved method. beef being cooled in prep cooler drawer on cook line. cdi- method corrected. improvement noted today of cooling methods from previous inspection. |
| 2013-02-15 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. spray bottles of sanitizer not labeled as to the t |
| 2013-02-15 |
23 |
consumer advisory shall be provided for all food items being offered raw or undercooked. per menu review and operator advisement; various steak options are offered undercooked. cdi- verbal education as to rule; discussed options as to consumer advisory wi |
| 2013-02-15 |
21 |
ready to eat potentially hazardous foods being stored more than 24 hours shall be date marked per rule requirement. food items in reach in cooler not date marked. cdi- verbal education as to rule; detailed handout provided. |
| 2013-02-15 |
20 |
potentially hazardous foods being held cold for safety shall be maintained at 45f or below. various items in prep cooler not under temperature control. operator advised items placed in cooling unit just after 2pm. air temperature in prep cooler at 55f. cd |
| 2012-10-25 |
36 |
two fly sticky strips hanging over prep table. cdi- discussed approved locations for insect control devices with operator. operator advised both will be relocated. |
| 2012-10-25 |
21 |
potentially hazardous ready to eat food items being stored more than 24 hours not date marked. cdi- verbal education as to rule requirement. handout provided. |
| 2012-10-25 |
31 |
four pans of queso being cooled from the previous night tightly covered and stacked one on the other. cdi- operator voluntarily discarded all queso. discussed cooling method options with operator. see item number 21. |
| 2012-10-25 |
42 |
two pans stacked tightly while wet. improvement of air drying is noted from previous inspection. cdi- method corrected. operator has visual signs posted indicating training for air drying of utensils. |
| 2012-10-25 |
18 |
four pans of queso not completely cooled by the required time frame for cooling perimeters. queso temperatures ranging 49f-62f. operator advised all queso was prepared on the previous night and placed in the walk in cooler for rapid cooling. cdi- operator |
| 2012-10-25 |
47 |
gaskets of prep coolers at the bar and dish rack on the soiled untensils side need to be cleaned. |
| 2012-10-25 |
54 |
employee medication stored on ledge next to prep table. cdi- operator was advised that employee medication/ personal items may not be stored co-mingled with facility items. designated employee area is needed. |
| 2012-10-25 |
45 |
one lower shelf of a prep table and one wall shelf used to store containers is rusting. replace both damaged items. |
| 2012-10-25 |
14 |
interiors of prep coolers; reach in coolers; and reach in freezers need to be cleaned of dried food debris and standing water. cdi- verbal education as to rule requirement that food contact equipment must be clean to sight and touch. handout provided to o |