| Violation Date |
Code |
Description |
| 2018-09-12 |
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 tile damage present in the rear three compartment sink area.6-501.12 floors, w |
| 2018-09-12 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed grease/residue accumulation on the sides of the sanitize vat of the three compartment sink. the sink itself must be cleaned regularly enough to prevent such accumulation. |
| 2018-09-12 |
45 |
4-501.11 maintain equipment in good repair. observed split/damaged gasket on a reach in freezer in the prep area.4-502.11(a) maintain utensils in good repair. observed heavily damaged plastic container in the clean dish area, item discarded voluntarily. |
| 2018-09-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an empty sour cream container stored in a handsink in the rear taco bell prep area. item immediately removed by pic. |
| 2018-09-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf facility could not provide a written procedure for ensuring that employees are informed of reporting requirements, or exclusio |
| 2018-06-18 |
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 large amount of black residue/brown debris prese |
| 2018-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight grease build up on a storage rack used for storing frying utensils.no points taken due to lack of severity. |
| 2018-06-18 |
45 |
4-502.11(a) maintain utensils in good repair. observed slight rust present on the can opener.4-501.11 maintain equipment in good repair. observed dessert cooler gasket heavily damaged. no potentially hazardous foods stored in the unit. observed all othe |
| 2018-06-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of cheese sauce, one box of ketchup packets, and various other boxes stored on the floor of the prep area, items wer plac |
| 2018-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal pots and pans stored as clean with food residue present on the exterior and interior surfaces. items were removed from storage and put |
| 2018-02-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several pieces of chicken in front of hot holding unit below 135f. cdi chicken voluntarily discarded. pic stated employees will reduce amount of product placed in unit and e |
| 2018-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2018-02-26 |
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 several containers stored as clean with sticker residue.4-501. |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; gaskets, shelves, handles of equipment. |
| 2018-02-26 |
50 |
5-402.13 maintain sanitary sewage system.-p observed heavy leak at 3 compartment sink. |
| 2017-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contacts surfaces collecting food and grease debris; gaskets, shelves. |
| 2017-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets severally torn on reach-in coolers.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cutting boards deeply grooved. |
| 2017-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of sauces stored directly on the floor under cashier station. |
| 2017-06-05 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water provided at handsink in men's restroom. verification required. |
| 2017-06-05 |
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 par-cooked chicken prepared/labeled as prepared yesterday at 48f. cdi chicken voluntarily discarded. verification require |
| 2017-06-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of chicken in hot holding unit below 135f. cdi chicken voluntarily discarded. verification required. |
| 2017-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken tenders in walk-in cooler above 45f. observed water used to dip/batter chicken at 64f. repeat violation. cdi items voluntarily discarded. verification required. |
| 2017-06-05 |
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 par-cooked chicken tenders on sheet pans dated/labeled as prepared at 6/4 |
| 2017-06-05 |
48 |
5-103.11 capacity-quantity and availability - pf observed not hot water provided at handsink in men's restroom. verification required. |
| 2017-06-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink in women's restroom non-functional. verification required. |
| 2017-06-05 |
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 grout missing between tiles in several areas of kitchen. observed floor tile |
| 2017-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in cooler beside chicken breading station.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cuttingboards on pr |
| 2017-03-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved between tiles in several areas of kitchen. |
| 2017-03-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed toilet out of order in women's restroom. observed foot petal missing at handsink in back prep are |
| 2017-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of water used for dipping chicken above 45f. cdi water changed, employee instructed to add ice to water going forward. |
| 2017-03-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in prep area. cdi papertowels provided. |
| 2016-11-22 |
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 sticker residue left on several containers. |
| 2016-11-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-11-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed tea gallons stored on floor in walk-in freezer. |
| 2016-11-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; gaskets, shelves, handles of equipment, etc. |
| 2016-11-22 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed two mattress stored in outside dumpster area. |
| 2016-09-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. |
| 2016-09-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss items stored on floor in outside shed. |
| 2016-09-08 |
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 handle of scoop in refried beans. cdi: handle removed. |
| 2016-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and lettuce stored on taco bell line above 45f. cdi: items moved to wic for rapid cooling. |
| 2016-09-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in back blocked by trashcan. cdi: trashcan relocated to not block handsink. |
| 2016-06-02 |
10 |
3-202.11 food shall be received at proper cold holding temperature. if not, food shall be rejected. observed lettuce delivered at 53f. cdi: lettuce discarded. pic stated that he had not had a chance to temp the food in the delivery yet and last week h |
| 2016-06-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic containers stacked and stored as clean with stickers and sticker residue on them. cdi: stickers removed and containers returned to dish area |
| 2016-06-02 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed beans from last night that were prepared with a lid on them. beans were above 45f this morning. cdi: beans discarded. |
| 2016-06-02 |
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 prepared last night cooling in wic tightly covered. beans did not m |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed leak in wic from compressor. pic stated that maintenance was here yesterday to fix the issue. pic phoned maintenance who is scheduled to arrive within the hour. |
| 2016-03-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lips of ss cups unprotected at counter. cdi: employee covered cup lips. |
| 2016-03-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes stored as clean on shelf by 3-comp sink. cdi: items separated. |
| 2016-03-11 |
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 handles of scoops stored in cheese, and pico. cdi: handles moved out o |
| 2016-03-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in 100ppm quat sanitizer. cdi: buckets refilled to proper concentration. |
| 2016-03-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of lettuce stored on floor in wic. cdi: box placed back on shelf by pic. |
| 2015-12-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - portioned mashed potatoes in several locations read 120-133f. corn read 119f and two containers of beans read 132f. mashed potatoes and corn mix read 131f-133f. cdi- all product volu |
| 2015-12-23 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0pts - all handsinks have sufficent hot water but after a few seconds hot water increases to 115f +. this could prevent proper hand washing from employees. strongly recommend to ensure that hot water |
| 2015-12-23 |
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.- repeat - several scoop handles stored in contact with food. cdi- scoops moved. |
| 2015-12-23 |
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. - 0 pts - minor wall cleaning at air drying rack. |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous wetstacked items. repeat violation. |
| 2015-09-23 |
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 bean scoop that had fallen into the product. cdi by removing the scoo |
| 2015-04-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed moisture, mold, and food build-up in door gaskets of some refrigeration units. |
| 2015-04-09 |
45 |
--------------------------------------------------d4-501.11 maintain equipment in good repair. observed some splitting door gaskets in some refrigeration units. |
| 2015-04-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils. repeat violation. |
| 2015-04-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food residue, label residue, attached to utensils on drying rack. cdi- moved all back to cleaning process. |
| 2014-11-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one container of cinnamon not labeled per rule requirement. cdi- verbal correction as to rule. |
| 2014-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than metal pans stacked tightly together while wet. cdi- air drying method corrected. |
| 2014-11-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. one beverage nozzle at the front self service dispenser with some mold build up. improvement noted since previous inspection. cdi- operator sinia rivera remov |
| 2014-11-05 |
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. dust build up on filters at back hood stations. cleaning is needed. |
| 2014-11-05 |
45 |
4-501.11 maintain equipment in good repair. hole on the interior of door of the walk in cooler used for chicken only. interior handle is missing. repair. |
| 2014-08-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried residue on splash zone at front counter beverage dispenser. cleaning is needed. |
| 2014-08-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c. more than four metal pans stacked tightly while wet. cdi- corrected |
| 2014-08-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up in the three of the beverage nozzles at the front self service area, some pink mold in one tea urn nozzles at front self service area, three pans stor |
| 2014-03-20 |
31 |
3-501.15 cooling methods - pf. container of macaroni and cheese and one container of beans cooling in the walk in cooler tightly covered and stacked one on the other. cdi- cooling method corrected, discussed options for cooling. |
| 2014-03-20 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use dressings at prep line not labeled. cdi- verbal correction to label per rule requirement. |
| 2014-03-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c. more than seven pans tightly stacked while wet. cdi- verbal correction to allow to air dry prior to stacking tightly. |
| 2014-03-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. oily residue in 3 comp sink and sanitizer bucket. employee observed employee dumping container of used pan into rinse basin of 3 |
| 2014-03-20 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried debris and residue on shelving rack for to go bags at the drive through area. cleaning is needed. |
| 2014-03-20 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. dust build up on fan covers in walk in cooler units and prep area. cleaning is needed. |
| 2014-03-20 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. cutting boards on both sides of the prep table scarred and metal pan at the chicken prep table damaged.4-202.16 nonfood-contact surfaces - c. insert in handle missing on walk in cooler doors, some shelving |
| 2013-07-18 |
53 |
general comment- new caulk needed behind hand sink in women's restroom. observed some missing and eroded. |
| 2013-07-18 |
43 |
observed single service cups with sleeves not pulled all the way up to cover cup lips and no other protection. maintain all single service protected to prevent contamination. |
| 2013-07-18 |
42 |
observed tight stacked metal food pans that were still wet. ensure that all pans are properly air dried before tight stacking. |
| 2013-07-18 |
31 |
observed green beans in walk in cooler cooling from room temperature at 50-51f degrees in plastic container with a lid marked with an 11am make time. ensure that all items that are cooling (including from room temperature) are placed in walk in cooler unc |
| 2013-07-18 |
1 |
general comment- observed pic at time of inspection without certification. ensure that pic on each shift has certification by 1/1/14 to avoid 2pt deduction. |
| 2013-01-24 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-01-24 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed food pans and containers stored as clean were not clean to sight and touch. items were returned to dishwash area.(e) except when dry cleaning methods are used a |
| 2012-10-16 |
42 |
(a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions); before co |
| 2012-10-16 |
53 |
physical facilities shall be maintained in good repair. observed damaged tiles in kitchen and mop wash. |
| 2012-10-16 |
52 |
(a) inside the food establishment if the receptacles and units:(1) contain food residue and are not in continuous use; or(2) after they are filled; and(b) with tight-fitting lids or doors if kept outside the food establishment. observed lid open on dumpst |
| 2012-10-16 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed gaskets and doors on reach-in freezers in need of cleaning. |
| 2012-10-16 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed utensild stored as clean were not clean to sight and touch. observed metal pans used for taco shells need better cleaning. |