| Violation Date |
Code |
Description |
| 2019-01-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on the floor in the freezer. remove food from floor.6-404.11 designate a separate area for items that are |
| 2019-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed sliced tomatoes double panned in the prep top cooler holding above 41f. steak, chicken, and cheese were all holding above 41f in the walk in cooler. see temperature chart. a |
| 2019-01-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed some black build up in the ice bin located in the dining area. ensure ice bins are cleaned more frequently. cdi- pic had employees empty and c |
| 2019-01-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on shelf above clean glasses in bar reach in cooler. store employee beverages in areas that cannot contaminate customer items. cdi |
| 2017-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored on shelving over exposed food and make line. cdi pic discarded drink. |
| 2017-12-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved food employee enter establishment from outside and go to food preparation area without washing hands. cdi food emp |
| 2017-12-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser not operating at bar (battery operated). cdi pic changed out batteries. repeat same rule. |
| 2017-12-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed a few santizer buckets reading less than 100 ppm for quat ammonium. cdi pic had food employees change out with 200 ppm for quat ammonium.4-602.11 clean the equ |
| 2017-12-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed small crate of unwashed produce being stored over salsa. cdi pic rearranged storage during inspection. repeat points not increased due to one container of produce; however if seen |
| 2017-12-12 |
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 queso cooling in walk in cooler tightly covered and stacked on top of each |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on tall boy reach in unit near 3 compartment sink. make sure to keep in good repair. observed wic reading at 45 degrees; pic will have maintenance come out and double check; all food was ho |
| 2017-12-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed absorbent tiles in back storage room, employee bathroom and additional storage room. make sure ceiling tiles aresmooth, easi |
| 2017-09-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfduring inspection did not observe a pic with a certified food protection manager. make sure to have a cer |
| 2017-09-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p upon entrance to food establishment observed more than 4 employees donning gloves without washing hands. cdi food employees directed to wash hands if change of task occurrred.2-301.14 w |
| 2017-09-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser near ware washing jammed during inspection. cdi pic cleared jam. make sure to keep in good repair.*observed ware washing employee go |
| 2017-09-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as peppers, squash and zucchini being stored above ready to eat foods (cut tomatoes, dressings, lettuce, spinach etc). cdi gave verbal instruction to pic and |
| 2017-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of chicken on grill hot holding below 135 degrees. cdi pan of chicken was reheated to above 165 degrees. repeat points not escalate due to one item however, if seen dur |
| 2017-09-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the walk in cooler and freezer. make sure to keep at least 6 inches off the floor. |
| 2017-09-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets and rings with gems/diamonds while performing food preparation. make sure food employees remove all |
| 2017-09-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets in sanitizer solution less than 100 ppm of quat ammonium. make sure to hold wiping cloths in sanitizer solution as per manufacturer instructions or at least 200 pp |
| 2017-09-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in back storage room, employee bathroom and additional storage room. make sure ceiling tiles are smooth, ea |
| 2017-09-29 |
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 bottles containing aqueous solutions and oils not labeled. make sure to label all working containers of food/food ingredie |
| 2017-04-25 |
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 wall damage outside walk in cooler near ware washing. keep in good repair. |
| 2017-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed bottom reach in unit (near cheviche prep area) starting to rise due to moisture damage. observed split gasket in bottom reach in unit below flip top unit. keep in good repair. |
| 2017-04-25 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avacados with stickers still on them; being cut and pitted out. cdi pic had food employee wash avacados. |
| 2017-04-25 |
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 bottles of liquid margarine not labeled. make sure to label all working containers of food/food ingredients. |
| 2017-04-25 |
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 boiled eggs, pan of carnitas and salad not date marked. cdi items allowed to be back dated. |
| 2017-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cheese sauce, chicken and steak holding below 135 degrees; please see temperature chart. cdi items discarded. **observed pans of steak and chicken seating to left of grill; pic |
| 2017-04-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce and veggies such as carrots, cabbage and lettuce over salsa. cdi pic rearranged so salsa not below unwashed. |
| 2017-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, can opener and blender deemed as clean with food debris and residue. cdi all items return to warewashing. |
| 2017-02-17 |
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 food employees not using a protective barrier to turn off faucet. cdi spoke to pic regard |
| 2017-02-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee upon entry into food establishment, juicing oranges not wearing a hair restraint. make sure all food |
| 2017-02-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer solution buckets on the floor. make sure to store off the floor. |
| 2017-02-17 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed manual warewashing, water as at 95 degrees. cdi water was dumped and refilled with 115 degree.4-501. |
| 2017-02-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in coolers and gaskets. make sure to increase cleaning frequency. repeat. |
| 2017-02-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to trash receptacle. make sure to keep closed at all times. |
| 2016-10-20 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from accumulation of soil. observed soil on shelving throughout front prep area and grease residue accumulating between cooking equipment at prep line. |
| 2016-10-20 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to maintain clean. observed soiled containers stored on clean drainboard of 3 compartment sink. |
| 2016-10-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal containers being wet stacked on storage rack.4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen on |
| 2016-10-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed salsa at 49 degrees f and low reach in refrigerator was at 51 ambien |
| 2016-10-20 |
19 |
v to 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 rice hot held at 68 degrees f in steam table. operator stated that they r |
| 2016-10-20 |
17 |
3-403.11 reheating for hot holding - p - use proper methods are being followed to ensure tcs foods are reheated properly. observed rice transferred from refrigeration to steam table to reheat. cdi by instruction. |
| 2016-10-20 |
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 parasite destruction letter for regal springs tilapia. observed no parasite destruction information available for bay |
| 2016-06-29 |
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 employee starting to wash his gloved hands at the handsink near the cook line. cdi - pic s |
| 2016-06-29 |
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 the parasite letters for tilapia were for silver source, crystal reef, and regal springs tilapia while boxed tilapia in |
| 2016-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed consumer advisory was correctly written on main menu. consumer advisory was missing the disclosure symbo |
| 2016-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed blender mentioned in item #47 was stored clean but not yet dry. lid was on tightly, liquid was in the bottom around the blades. observed one or two wet nested pans. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs foods in walk in cooler were measuring above 45f - see temperature chart. most cooked tcs foods measured in the 51f-53f range. the raw meats were in large tubs and measured |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the exterior and rear of the blender located on the prep sink drainboard and used to blend canned tomatoes had dried tomato juice and seeds on the e |
| 2016-06-29 |
53 |
6-502.12 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 wall and switch plate area behind blender mentio |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler was not holding tcs foods at required temperatures - see item #20. repair person is on the way. observed left side splash guard at the handsink located on the cook line is coming loose fr |
| 2016-02-22 |
38 |
2-303.11 prohibition-jewelry - c - jewelry shall not be worn on wrists or fingers of food employees. obswerved food employee wearing wrist bands on wrist. |
| 2016-02-22 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - clean ventilation system so that a nuisance and discharge is prevented. observed dust accumulating on ceiling ventilation system in women's and mens restrooms. |
| 2016-02-22 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facility shall be free from unnecessary items and litter. obswerved debris and accumulation of unused equipment according to pic inside outdoor storage closet. clean and organize to facilitate |
| 2016-02-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed low reach in refrigerator not holding required temperature. observed rusty shelves in same unit and in walk in cooler. observed split |
| 2016-02-22 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed food employee with soiled towel on waist. observed soiled linen stored on equipment and floor. |
| 2016-02-22 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer buckets in between uses. observed several wet wiping cloths on counter surfaces and equipment. |
| 2016-02-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed milk, whipped cream and salsa cold held above 45 degrees f in low re |
| 2016-02-22 |
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 rice hot held on steam well at 119 degrees f. cdi, operator transferred rice |
| 2016-02-22 |
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 some chip bowls stored as clean but soiled with food debris at wait station. observed vegetable pr |
| 2016-02-22 |
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 shell eggs stored containers stored in contact with and with queso in walk in cooler. cdi, ques |
| 2016-02-22 |
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 no parasite destruction letter availble from their supplier, performance and sysco. verification return required by 3 |
| 2015-10-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods so that cross contamination is prevented. observed raw scallop stored with hot dog with commercial packaging open on hot dogs in walk in freezer. obs |
| 2015-10-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed 1 low reach in refrigerator not holding required temperature and amb |
| 2015-10-07 |
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 salsa recently prepared today according to operator but date marked 10/5. observed employee |
| 2015-10-07 |
39 |
3-304.14 wiping cloths, use limitation - c - wet cloths shall be stored in santiizer in between uses. observed several wet wiping cloths stored on prep table and a wet wiping cloth used to stabilize cutting board. observed wet wiping cloth absorbing moist |
| 2015-10-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed handle of flip top prep unit not in good repair and tape. repair. |
| 2015-10-07 |
52 |
5-501.13 receptacles - c - provide a waste receptacle at each handwashing sink. observed no waste receptacle avaialable at handwashing sink behind bar.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed outdoor dumpster missin |
| 2015-05-13 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed at least 3 cracked and melted plastic containers. discarded broken containers. |
| 2015-05-13 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed an employee towel drying metal containers. cdi - explained to the employee that equipment and utensils need to be air dried. |
| 2015-05-13 |
39 |
general comment 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 2 visibly soiled wiping cloths on an employees apron belt and one on the |
| 2015-05-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - no thin probe thermometer onsite. verification required 5/22/2015. |
| 2015-05-13 |
33 |
3-501.13 use approved thawing methods. - observed 2 chubs of meat thawing in the meat prep sink with no water running. cdi - explained cold water needs to be running on the meat at all times while thawing. thawing procedure corrected. repeat violation. |
| 2015-05-13 |
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 a large bus tub of cut tomatoes covered and cooling in the walk in cool |
| 2015-05-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw beef and raw sausage in the walk in cooler. cdi- pic jaime rearranged correctly.3-304.15(a) discard gloves after a task is complete or any time they |
| 2014-12-09 |
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 2 pans of salsa covered while cooling in the freezer. |
| 2014-12-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - menu has a consumer advisory but the key at the bottom of the page needs to match the items listed in the menu ( |
| 2014-12-09 |
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 open bags of plantains in a prep cooler that were not dated. cdi - items were voluntarily discarded. observed cut tomatoes in the |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut tomatoes in the bottom of the prep cooler by the sink at 48f. cdi - tomatoes were taken to the walk in to cool. |
| 2014-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice in the steam well by the grill at 94f. cdi - rice was voluntarily discarded. observed cooked beef out at room temperature on the vegetable prep sink, beef was 68f. cdi - |
| 2014-12-09 |
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 pic touch ready to eat lettuce with bare hands when explaining how food was used. cdi - lettuce was thr |
| 2014-12-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce in the walk in cooler stored above ready to eat foods and cooked chicken. cdi - pic was instructed to move produce below rte foods and cooked foods. |
| 2014-12-09 |
8 |
5-205.11 maintain access to hand sinks. -pf - observed a blocked hand sink by the dish machine. cdi - cart was moved away from the hand sink. |
| 2014-12-09 |
33 |
3-501.13 use approved thawing methods. - thaw products in cool running water, not standing water. - observed packaged ham thawing in standing water. cdi - ham was placed into the walk in cooler. |
| 2014-12-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed sanitizer in buckets and three compartment sink at a weak concentration. cdi - new sanitizer was provided at the correct concentration.4-601.11(a) equipment food contact surfaces and ut |
| 2014-12-09 |
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 bottles and containers not labeled. |
| 2014-12-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wet wiping cloths out on prep surfaces. |
| 2014-12-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - observed an employee wearing a bracelet. |
| 2014-12-09 |
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 cup stored in dressing and a scoop handle down in rice. |
| 2014-12-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - observed scarred and pitted cutting boards. observed cracked and pitted plastic containers.4-501.11 maintain equipment in good repair. - replace hing |
| 2014-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed rusty and dusty shelving throughout the facility. |
| 2014-12-09 |
49 |
5-205.15 maintain a plumbing system in good repair.-p - observed a leaky pipe behind the dish machine. |
| 2014-12-09 |
51 |
5-501.17 provide a covered waste bin in ladies' restrooms. |
| 2014-12-09 |
52 |
5-501.16 provide waste bins in required areas including at hand wash sinks. - provide a trash can by the hand sink at the bar. |
| 2014-12-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - shield lights in the back storage room. |
| 2014-12-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed containers of salsa on the floor in the freezer and boxes on the floor in the back storage room. |
| 2014-04-07 |
23 |
. . maintain proper consumer advisory. observed reminder at the bottom including designating that items are cooked to order. menu does not notate which items are subject to the consumer advisory |
| 2014-04-07 |
14 |
maintain all dishes properly washed, rinsed, and sanitized. observed dish machine reading 0ppm for sanitizer. ecolab called and repaired during inspection. maintain dish machine working properly. also observed stickers remaining on several clean food pans |
| 2014-04-07 |
20 |
maintain all cold holding temperatures at or below 45f degrees. observed large stacked vats of salsa in walk in cooler between 48-53f degrees. pic stated that salsa had been made approximately 4 hours earlier. facility took salsa and split into smaller pa |
| 2014-04-07 |
31 |
general comment- maintain proper cooling methods. observed cut vegetables (raw including peppers, onions, tomatoes) bagged in plastic bags and rolled tight. observed temperatures of bags 45-47f degrees. recommended starting with chilled ingredients so tha |
| 2014-04-07 |
48 |
general comment- maintain hot and cold water at hand sink in bar area. observed cold water turned off due to leak, pic was able to turn on cold water. |
| 2014-04-07 |
45 |
general comment- observed several split gaskets throughout also rusted shelving. maintain in good repair. |
| 2014-04-07 |
53 |
general comment- maintain physical facilities in good repair. observed wall damage at dish machine area, and ceilings that are not cleanable at chip/salsa/tortilla station in dining room. |
| 2014-04-07 |
42 |
maintain proper air drying. observed wet stacked food pans in clean dish area. |
| 2013-10-07 |
38 |
2-402.11 effectiveness-hair restraints - c. one employee cutting uncooked tortillas with no hair restraint. cdi- verbal correction; employee put on hair restraint. |
| 2013-10-07 |
31 |
3-501.15 cooling methods - pf. pan of cheese being cooled in prep cooler at the line. cdi- method corrected. discussed options with operator. |
| 2013-10-07 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. menu's reviewed today for correction from previous inspection. facility menu's still provide reminder and disclosure at the bottom of t |
| 2013-10-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. food items are being date marked with preparation and discard date. however, dates indicate holding for 5 days. all food items indicate date of |
| 2013-10-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. rice and tamales in steam tables not under temperature control. operator advised that both were just heated just prior to 11am for lunch servi |
| 2013-10-07 |
18 |
3-501.14 cooling - p. large container of beans and heated enchilada sauce not at approved cold holding temperature after being cooled in the walk in cooler overnight. cdi- operator voluntarily discarded food items. see chart for temperatures. operator, ca |
| 2013-05-10 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up in two of three tea urn nozzles. cdi- nozzles removed immediately for cleaning. |
| 2013-05-10 |
31 |
rapidly cool potentially hazardous foods using approved methods. operator advised of multiple food items being prepared; portioned; and processed after lunch for the dinner service. items either tighthly covered and/ or in prep coolers during cooling proc |
| 2013-05-10 |
37 |
linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. white cloth being used to line pan st |
| 2013-05-10 |
23 |
consumer advisory shall be provided for all foods offered raw/undercooked. operator provided menu's today that included the reminder and disclosure statements; but did not indicate all foods that operator verbally advised are and can be served raw/ underc |
| 2013-05-10 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried. three pans stacked tightly while wet. allow utensils to air dry completely. |
| 2013-05-10 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. torn gaskets in prep cooler; rusting/ cor |
| 2013-05-10 |
42 |
except as specified in ? (d) of this section; cleaned equipment and linens; and single-service and single-use articles shall be stored: where they are not exposed to splash; dust; or other contamination. large cart storing clean plates stored directly be |
| 2013-01-16 |
2 |
employee health policy is required. operator advised of partial employee health policy; but advised additional information for reporting exposure and some knowledge of food borne illness needed. cdi- verbal education as to rule requirement; explanation of |
| 2013-01-16 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. metal shelving in walk in cooler is rusted and peeling. utensil shelving over prep |
| 2013-01-16 |
42 |
allow utensils to air dry completely before tightly stacking them. metal and plastic containers stacked tightly while wet. allow to air dry. |
| 2013-01-16 |
40 |
raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. avocados being removed directly f |
| 2013-01-16 |
39 |
wiping cloths stored in containers of sanitizer shall be stored off the floor. sanitizer buckets stored on the floor with cloths in them. cdi- verbal education as to rule. |
| 2013-01-16 |
35 |
label all dry goods; dry mixes; seasonings; and oils not stored in their original containers. in use oils and dry seasonings not labeled. cdi- verbal education as to rule. |
| 2013-01-16 |
26 |
hazadous chemicals stored in working containers shall be labeled with their common names. buckets of sanitizer not labeled as to the type being used. cdi- verbal education as to rule; label. ie quat sanitizer |
| 2013-01-16 |
23 |
consumer advisory shall be provided for service of food items that are served raw and/ or undercooked. per discussion with operator and review of current menu; and advisory is required for steaks and hamburgers only. ceviche is cooked; and no seafood is o |
| 2013-01-16 |
21 |
ready to eat potentially hazardous food items being stored more than 24 hours shall be date marked. some food items date marked in walk in cooler; other food items not date marked. consistent date marking is needed; including opened gallons of milk. cdi- |
| 2013-01-16 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris and standing liquid in reach in and prep coolers. cdi- verbal education as to rule requirement. |
| 2013-01-16 |
13 |
store food items according to their final cooking temperatures. raw beef stored over plantains in prep cooler and raw fish stored over mixed fruit in reach in cooler. cdi- storage order corrected. |
| 2013-01-16 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. roller cart for glasses blocking handsink. cdi- verbal education as to rule. cart moved |
| 2013-01-16 |
1 |
food safety manager shall be on site at all times of facility operation and provide verification of training. no one on site today with verification of food safety training. cdi- verbal education as to rule requirement; handout provided. |