| Violation Date |
Code |
Description |
| 2018-10-29 |
53 |
repeat: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 cracked tile at can wash. |
| 2018-10-29 |
41 |
general comment: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 tong stored in room temp water in glass at bar. |
| 2018-10-29 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not in use stored on counter tops and under cutting board. observed bleach sanitizer bucket in kitchen at 0ppm. cdi: changed to proper strength.3-304.1 |
| 2018-10-29 |
37 |
repeat:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food including a bucket tomatoes, pans of beef, and chicken stored on the floor inside walk-in cooler. cdi: food removed o |
| 2018-10-29 |
26 |
general comment:7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed 2 chemical spray bottles and 1 sanitizer bottle not labeled. cdi: labeled |
| 2018-10-29 |
21 |
repeat: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 gallon of milk opened yesterday not date inside walk-in cooler. observed a packet of hot dogs that were opened yesterday |
| 2018-10-29 |
13 |
repeat:3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several foods uncovered inside walk-in cooler. cdi: by covering. |
| 2018-07-31 |
53 |
repeat:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall paint flaking at cook area.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispe |
| 2018-07-31 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed paint chipping and shelves rusting inside walk-in cooler. repair damaged door to flip top cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanit |
| 2018-07-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of shrimp and chicken and a large pot of chicken stored on the floor inside walk-in cooler. |
| 2018-07-31 |
36 |
general comment:6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at back of kitchen in area where onions were stored. facility will go through bag of onions to ensure there are no molded ones. |
| 2018-07-31 |
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 unclear date on beef stored inside walk-in cooler. observed refried beans made yesterday and 2 gallons of milk opened on 7-28-18 w |
| 2018-07-31 |
13 |
general comment: 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed 2 cartons of shell eggs stored above cheese and shredded lettuce inside walk-in cooler. cdi: storage order rearranged. |
| 2018-03-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed metal container in handsink on cook line. cdi by removal of container to dish area. |
| 2018-03-22 |
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 margarine and honey with no labels. |
| 2018-03-22 |
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 hole in ceiling above server area. |
| 2018-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler not functional in kitchen area. cooler is not currently in use.observed damaged gaskets on reach in cooler. pic stated that the gaskets have been ordered and should arrive with in the we |
| 2017-07-24 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris build up on floor of walk in cooler. |
| 2017-07-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door. |
| 2017-07-24 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler not operational. cooler is not in use currently. |
| 2017-07-24 |
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 containers of barbacoa, mashed potatoes and tomatoes in walk in from day before with no date mark. cdi by dating with proper date. |
| 2017-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers with sticker residue and debris build up. cdi by removal for recleaning.4-501.114 maintain sanitizer at correct concentrations when being u |
| 2017-07-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef in freezer. pic stated that she was instructed by last inspector to store in this order. cdi by correcting storage order. |
| 2017-07-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by rolling cart. pic stated that the cart was moved to that location by the sysco delivery driver to have better clearance for the delivery. cd |
| 2017-03-20 |
13 |
observed: raw chicken stored next to ready to eat items and raw beef in the walk in cooler. cdi by rearanging items in walk in cooler.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-03-20 |
8 |
no points deducted: observed: no paper towels at bar area hand sink at start of inspection. cdi by adding paper towels to hand sink area.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-03-20 |
20 |
observed: all 4 items on the guacamole flip top unit holding at 60f. was told that items came out of cooler that morning. items placed back in refrigeration. cooler maintaing 50-60f. must get cooler repaired within 10 days.3-501.16(a)(2) maintain tcs f |
| 2017-03-20 |
45 |
observed: a juice press flaking paint, wire strainer damaged, several plastic bins with broken corners. all items discarded during inspection. wood/cardboard used on top of the rear reach in cooler used to store items.no points deducted: observed 3 comp |
| 2017-03-20 |
41 |
no points deducted: observed: a ramican used as a scoop. cdi by discarding ramican.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 drai |
| 2017-03-20 |
26 |
no points.deducted: observed: a white 5 gallon bucket used for sanitizer with no label. label working containers if they do not have one. cdi by labeling. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-11-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dirt and grime build up in the bar floor/wall ar |
| 2016-11-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed can opener blade in slight disrepair.4-501.11 maintain equipment in good repair. observed damage gasket on a prep reach in cooler. |
| 2016-11-02 |
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 a scoop stored inside a dry bean container with the handle inside the be |
| 2016-03-24 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed hole in dumpster. |
| 2016-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed several dented/cracked pan lids. |
| 2016-03-24 |
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 scoop stored with handle in contact with food product in a dry storage |
| 2016-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers left on exterior of stacked pans, observed tea urn nozzle soiled, observed a sauce squeeze bottle stored as clean with a sticky residue insid |
| 2016-03-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef. insure that raw chicken is kept on the lowest shelves, and is stored in such a manner that does not create a contamination hazard. cdi by moving |
| 2015-12-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rags stored on/in front area handsink at time of inspection. cdi by pic moving items. |
| 2015-12-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over container of rice. item was discarded by pic. |
| 2015-12-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in/on the front handsink. insure wet cloths are returned to sanitizer buckets when employees finish using the cloth. deduction assessed under 5-205.11, nu |
| 2015-12-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bagged items such as lettuce stored under a dripping condenser line in the walk in cooler. items were moved out of the drip are |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the outer surfaces of equipment soiled with debris/sticker residue. insure that debris and residue is removed when cleaning equipment. |
| 2015-08-13 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed an employee washing dishes in the 3 comp sink in the order of wash/sanitize/rinse. the vats of the sink were set up in such an order that dishes were washed in the first vat, sanitize |
| 2015-08-13 |
39 |
a ^ 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed employee wearing a wet wiping cloth on an apron. insure that wiping cloths are kept in the sanitizer bucket in between uses. |
| 2015-08-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a pot of chicken stock stored on the floor of the kitchen during initial walkthrough of establishment. insure that employees do |
| 2015-08-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a container of lemons and limes stored in the front bar handsink, blocking employee access to the sink. insure that handsinks are only used for handwashing. cd |
| 2015-04-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cheese sauce reheated on stove, however item did not reach 165f. cdi cheese sauce reheated to above 165f. |
| 2015-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato chopper stored as clean with food residue. cdi chopper cleaned. 4-602.11 clean the equipment and utensils as required to avoid contamination. |
| 2015-04-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cheese sauce hot holding at 105f. cdi cheese sauce was reheated to above 165f. |
| 2015-04-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce above ready-to-eat foods in walk-in cooler. cdi items were rearranged. |
| 2015-04-07 |
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 several tongs stored on oven handle. move utensils to avoid contaminati |
| 2015-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler curtain several torned and held together with zip ties. observed split gaskets on prep reach-in cooler. observed rusted shelves in walk-in cooler. |
| 2015-04-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed wet wiping cloths stored in sanitizer bucket >200ppm. cdi bucket was changed and tested at proper concentration. |
| 2015-02-02 |
54 |
6-303.11 intensity-lighting - c. observed lighting in kitchen and women's restroom not meeting requirements. |
| 2015-02-02 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility serving undercooked talapia and salmon. parasite destruction letters must be addressed to facility and prope |
| 2015-02-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above whole muscle intact beef, shrimp and salmon. cdi items rearranged. |
| 2015-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bar soda nozzle collecting black residue. cdi nozzle cleaned. |
| 2015-02-02 |
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 homemade sauces labeled for 12/8/14. operator stated bottles were incorrectly labeled. cdi it |
| 2015-02-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verification required on 2/12/15. |
| 2015-02-02 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed nonfood contact surface of containers stored directly in tomatoes, lettuce and cheese. cdi containers were moved. observed wine stored directly under plumbing. |
| 2015-02-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed red sauce, green sauce and beans in hot holding unit below 135f. cdi items reheated. |
| 2015-02-02 |
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 several boxes and chemicals stored on the floor. |
| 2015-02-02 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed food contact surfaces with sticker residue.4-202.11 food conta |
| 2015-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves collecting residue. |
| 2015-02-02 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handwash sink near prep line without waste bin. |
| 2015-02-02 |
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 holes in frp throughout kitchen. |
| 2015-02-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces. cdi cloths were placed in sanitizer. |
| 2015-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken and beef in ice bath above 45f. cdi items discarded. observed cut tomatoes on shelf at 52f. cdi tomatoes placed in walk-in cooler to rapidly cool. |
| 2014-10-17 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed areas of the floor througout kitchen area and transition into bar area not smooth and easily cleanable. |
| 2014-10-17 |
39 |
general comment- 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags on prep surfaces throughout. |
| 2014-10-17 |
33 |
3-501.13 use approved thawing methods. observed raw meats sitting on drain board to thaw. |
| 2014-10-17 |
31 |
general comment- 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 large metal pans of beans on counter top cooling before |
| 2014-10-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso (three containers two in separate microwaves and one on cutting board prep area) at 90f degrees. maintain foods above 135f degrees or below 45f degrees. pic placed one in |
| 2014-10-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over top of clean pots on storage shelf. cdi by pic |
| 2014-03-31 |
14 |
4-501.114 sanitizer must be at proper concentration. observed sanitizer buckets at <50 ppm. cdi chlorine was added to bucket.4-601.11 (a) food contact surfaces shall be clean to sight and touch. observed bar soda nozzle and holder collecting black resi |
| 2014-03-31 |
8 |
5-205.11 hand sinks shall be easily accessible at all times. observed handsink blocked by 3 large food containers upon arrival. cdi containers were relocated. |
| 2014-03-31 |
6 |
2-301.12 employees must properly wash hands. observed employee wash hands for 5-7 seconds and turn faucet off with bare hands. observed both sinks dry upon arrival. cdi by instruction, employee rewashed hands. |
| 2014-03-31 |
21 |
3-501.17 all potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. overall, date marking was consistent. however, pico de gallo, corn salsa and chile rellenos were missing labels. cdi items were labeled. |
| 2014-03-31 |
51 |
5-501.17 a covered receptacle shall be provided in women's restroom. observed no covered trash can in women's restroom. |
| 2014-03-31 |
53 |
6-101.11 floors, walls and ceiling shall be smooth and easily cleanable. observed floor in disrepair throughout kitchen especially cook line. repeat violation. |
| 2014-03-31 |
39 |
3-304.14 when not in use, wet wiping clothes on prep surface. cdi towel moved to sanitizer. |
| 2013-11-26 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed damaged flooring throughout kitchen especially on cook line. repair floor to be smooth and easily cleanable. observed gaps in floor at dish area. |
| 2013-11-26 |
26 |
7-102.11 common name-working containers - pf. observed one chemical spray bottle not labeled and another with label unclear. cdi, labeled during inspection. |
| 2013-11-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed a few items in walk-in cooler that were questionable as to how long they would be kept. pic said maybe 1-2 days. date mark items that |
| 2013-11-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed ground beef, sauce, and queso in steam table 165f and placed back in steam table. |
| 2013-11-26 |
1 |
2-102.12 certified food protection manager - c. observed no certified food protection manager present at time of inspection. facility has until january 1, 2014 to comply. |
| 2013-09-06 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-09-06 |
4 |
2-401.11 eating, drinking, or using tobacco. employee beverages must be handled in a manner to prevent contamination of the employee's hands, the container , food and equipment. observed employee drinks stored improperly in kitchen. observed on uncovered |
| 2013-09-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed portioned bags of raw beef stored |
| 2013-09-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ensure all food that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed items in walk-in cooler that |
| 2013-09-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. handsinks shall be accessible at all times for proper handwashing. observed handsink in dish area blocked by large bin of tortilla chips upon arrival. cdi, bin relocated |
| 2013-09-06 |
39 |
3-304.14 wiping cloths, use limitation. maintain wet soiled wiping cloths in chemical santizer when not in use. observed wet wiping cloths laying on counter. |
| 2013-09-06 |
53 |
6-101.11 surface characteristics-indoor areas. observed floor damage throughout kitchen especially on cook line. |
| 2013-09-06 |
34 |
4-302.12 food temperature measuring devices. provide properly sized thin probe thermometer for use in thin food products. observed thick probe digital thermometer available for use. cdi, by instruction |
| 2013-03-27 |
43 |
observed 1 stack of single service drinking cups with lip surface exposed. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is prev |
| 2013-03-27 |
14 |
observed 1 bucket of sanitizer with wiping cloths registering less than 50 ppm chlorine as indicated by test strips. chlorine remixed. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under |
| 2013-03-27 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |
| 2012-11-21 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2012-11-21 |
47 |
observed surfaces of the soda machine with old soda build-up on te surfaces next to the nozzles. also observed the bottom of the beer coolers collecting condensation and with wet paper/cardboard. nonfood-contact surfaces of equipment shall be cleaned at a |
| 2012-11-21 |
43 |
observed single service cups in the kitchen uncovered/unprotected. single-service and single-use articles shall be stored as specified under ¶ (a) of this section and shall be kept in the original protective package or stored by using other means that aff |
| 2012-11-21 |
39 |
observed wet wiping cloths in use and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114; and ( |
| 2012-11-21 |
14 |
observed nozzles of tea urns with build up of debris. equipment food-contact surfaces and utensils shall be clean to sight and touch. nozzles cleaned and sanitized. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2012-11-21 |
13 |
observed raw uncooked sausages stored over vegetables and next to hot dogs in the bottom of the flip top cooler in front of the grill. also oberved chicken stored on top of ground beef and whole beef stored in contact with ground beef in upright cooler. i |
| 2012-11-21 |
13 |
observed packages of tortillas nested on top of food items in flip top cooler. tortillas removed. food shall only contact surfaces of: (a) equipment and utensils that are cleaned as specified under part 4-6 of this code and (b) single-service and single-u |
| 2012-11-21 |
7 |
observed cook plating ready to eat foods with bare hands. except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food wi |
| 2012-11-21 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |