| Violation Date |
Code |
Description |
| 2018-10-18 |
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 the scoop handle stored in the sugar product. cdi-the handle was mov |
| 2018-10-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a bowl of raw eggs stored on top of a container of jalapenos. cdi-the bowl of eggs were moved to another shelf. repeat. |
| 2018-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the facility. increase pest control methods. |
| 2018-06-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer onsite. a verification visit will be made within 10 days to ensure that a thin probed thermom |
| 2018-06-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored above ready to eat food in the walk in cooler. cdi-the beef was removed to another cooler. repeat. |
| 2018-02-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified manager onsite today,. |
| 2018-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed some build up on bar sinks today. |
| 2018-02-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no covered trash can in the women's room. |
| 2018-02-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs and raw chicken above limes today- cdi eggs moved to the bottom shelf and limes moved to the right side of the walk in where other veggies were stored. |
| 2018-02-08 |
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.build up on bar walls and floor today. |
| 2018-02-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed the grease bin outside open today. closed during inspeciton but recommend locking this so other do not use or steal. |
| 2017-10-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - observed employee food stored above restaurant food in the walk in cooler and reach ini freezer today. |
| 2017-10-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no covered trash can in the women's restroom. |
| 2017-10-13 |
40 |
3-302.15 wash fruits and vegetables prior to use.observed limes brought to the bar to be sliced without washing them first. cdi, limes taken back to the kitchen to be washed, and then put into a clean container to be taken to the bar. |
| 2017-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved lime press and lime knife with dried food debris on them. cdi,both sent to be scrubbed and sent through the dishwasher. |
| 2017-10-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfobserved no employee health policy onsite. pic could not name the big five illnesses today. form emailed to pic. must revie |
| 2017-10-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-06-19 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-06-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved chicken wings stored at >45f today due to the air flow in the unit being blocked- discarded and airflow increased by moving dr |
| 2017-06-19 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved employee food stored over restaurant foods in the walk in cooler- employee food moved to the bottom shelf to correct. |
| 2017-06-19 |
47 |
observed build up on containers in the walk in cooler.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-28 |
54 |
observed employee food stored over wings used in the facility. store all employee items below and/or separated from restaurant food, dishes, and linen.6-305.11 designation-dressing areas and lockers - c |
| 2017-02-28 |
52 |
observed no trashcan at the kitchen handsink.observed an open grease trap-keep closed.5-501.16 provide waste bins in required areas including at handwash sinks.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-02-28 |
51 |
observed no covered trashcan in the women's restroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-02-28 |
45 |
observed a lime press with peeling paint today- do not use. 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. |
| 2017-02-28 |
42 |
observed clean pots stored on a soiled shelf.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2017-02-28 |
2 |
observed no employee health policy onsite and staff did not know the big five illnesses. poster left and korean. english, and spanish policy emailed.staff must review this policy and sign within 10 days.2-103.11(m) ensure food employees are informed of |
| 2017-02-28 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-10-28 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handsink in kitchen without waste bin. |
| 2016-10-28 |
51 |
5-501.17 toilet room receptacle, covered - no covered receptacle in womens restrooms. |
| 2016-10-28 |
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 build-up inside upright freezers. |
| 2016-10-28 |
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 kinfe stored between equipment in kitchen. |
| 2016-10-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer testing 0ppm in dish machine. observed sanitizer in spray bottle testing 100ppm qac. cdi by priming dish machine line and adding sanitizer to spray b |
| 2016-10-28 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water at handsink in bar area. cdi- pic made adjustments and observed hot water 105f. |
| 2016-06-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed solution in sanitizer spray bottle testing 0 ppm qac. cdi- refilled and test at 200 ppm qac. |
| 2016-06-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed unlabeled degreaser spray bottles. cdi by labeling. |
| 2016-06-15 |
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 on top of ice machine dirty surface. |
| 2016-06-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered waste bin in female restroom. |
| 2016-06-15 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin at handwash sink. |
| 2015-12-02 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. place small waste bin at handwash sink in kitchen. |
| 2015-12-02 |
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 on warmer in kitchen. |
| 2015-12-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed grill cleaner stored in unlabeled spray bottle. cdi labeled bottle. |
| 2015-12-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf no employee health policy being followed. cdi gave pic copy of ehp document. |
| 2015-05-19 |
1 |
2-102.12 certified food protection manager - c:person in charge must have an ansi accredited food protection manager certification. person with certification not working at time of inspection. |
| 2015-05-19 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: discontinue storing cutting board behind faucet of 3 comp sink. |
| 2015-05-19 |
8 |
6-301.11 handwashing cleanser, availability - pf: need soap at bar hand sink.6-301.12 hand drying provision - pf: need paper towels at bar hand sink. |
| 2015-05-19 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair wall near soap dispenser in men's room.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair counter in men's room. |
| 2015-05-19 |
45 |
4-205.10 food equipment, certification and classification - c: microwave specifies household use only. all appliances and equipment must be nsf/ansi approved for commercial use. |
| 2014-10-23 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: dish machine not operating (part ordered). facility has 3 comp sink. repair countertop (men's room) and walls where needed in both restrooms. |
| 2014-10-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: doscontinue storing cutting board behind faucet of 3 comp sink. |
| 2014-10-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: queso dip with milk being kept longer that 24 hours must be date marked. cdi-marked |
| 2014-10-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: do not store containers of raw meat with or above ready to eat/cooked foods. cdi-removed and stated that the meats were personal items |
| 2014-06-11 |
21 |
3-501.17 date marking. all cooked/ready to eat foods must be date marked when kept longer than 24 hours. cdi-date marked rice and queso w/ jalepeno dip.****note: most foods cooked to order.**** |
| 2014-06-11 |
2 |
2-103.11 (m) person in charge-duties - pf: must have an employee health policy in place to address symptoms and illnesses. cdi- handout given again. |
| 2013-10-30 |
2 |
2-103.11 (m) person in charge-duties - pfmust have an employee health policy in place to address reportable symptoms and illnesses. no employee health policy in place. cdi by instruction; handout given. |
| 2013-10-30 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times of operation. pic at time of inspection not certified. cdi by instruction. must have in place by 1/1/14 to avoid 2 point deduction. |
| 2013-10-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore all food in a manner to prevent cross contamination. observed raw chicken strips stored over shrimp and fries in 2 door reach in freezer. cdi by relocating chicken to |
| 2013-10-30 |
53 |
properly clean walls throughout. observed with greasy residue/splash from food preparation. |
| 2013-10-30 |
47 |
properly clean shelves in walk in cooler. observed with some residue. |
| 2013-10-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain quat sanitizer at 200ppm. observed less than 100ppm in spray bottle. cdi by mixing to proper concentration.4-601.11 (a) |
| 2013-02-13 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed no quat test strips for sanitizer used in spray bottle. cdi-ehs provided strips during inspection. |
| 2013-02-13 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-02-13 |
42 |
cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination. observed cutting board stored behind faucet |
| 2013-02-13 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940. observed quat sanitizer in spray bottle at toxic level exceeding 400ppm. cdi-corrected to proper strength durin |
| 2013-02-13 |
11 |
food shall be safe; unadulterated; and; as specified under ยง 3 601.12; honestly presented.p observed black particles found in ice at ice machine in the kitchen. cdi-ice removed by owner during inspection. |
| 2013-02-13 |
1 |
(a) 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 proficiency of required information through passing |
| 2012-10-31 |
2 |
2-201.11 (a). observed no employee health policy in place. cdi;gave handout. |
| 2012-10-31 |
54 |
observed a big container of kim chi not on menu and employee food throughout kitchen stored improperly. need to designated area for employee food items. |
| 2012-10-31 |
53 |
need to clean debris from floors throughout kitchen. |
| 2012-10-31 |
47 |
need to clean inside coolers and around cooking equipment in kitchen. |
| 2012-10-31 |
45 |
observed torn gaskets in reach-in cooler.cutting board at bar observed worn and with deep cuts.observed unapproved rice cooker and blender stored on shelf. |
| 2012-10-31 |
14 |
4-501.114. observed bleach sanitizer well above 100ppm. maintain bleach sanitizer at 50-100ppm. cdi-changed out during inspection. |
| 2012-10-31 |
1 |
no certified food manager present. |