| Violation Date |
Code |
Description |
| 2018-11-21 |
33 |
3-501.13 use approved thawing methods. observed fish thawing on counter top . cdi set up running water at 64 degrees to facilitate proper cooling. |
| 2018-11-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed salsa cooling in too great of volume to meet cooling parameters . cdi sp |
| 2018-11-21 |
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 one deep pan of salsa cooling at insufficient rate to meet cooling parameters. cdi changed cooling method and proper cooli |
| 2018-11-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed reheated refried beans at 120 degrees greater than 2 hours after reheating. cdi discarded and reheated an new pan of beans for service. |
| 2018-11-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw pork stored over raw fish in walk in cooler . cdi reordered to proper storage order.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored |
| 2018-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 bus tubs of beef , 2 bus tubs of chicken and 1 bus tub of shrimp at greater than 45 degrees and placed in walk in yesterday. cdi all products discarded. |
| 2018-07-06 |
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 queso fresco in prep unit 1, salsa verde , rice in walk in 1 with no date lables. cdi all products labled. repeat violation. |
| 2018-07-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored over raw shrimp in walk in 2 . cdi discarded due to temperatures . |
| 2018-07-06 |
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 at grill damaged and in need of repair. -0 points- |
| 2018-04-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pupusas stored on floor in containers under handwash sink upon arrival due to technician working on prep unit . cdi removed foo |
| 2018-04-19 |
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 rice, beans and vegetables cooked on previous day with no date marking. cdi advised pic to date mark items . |
| 2018-04-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed rice , beans , mussels which were not in the process of cooling stored uncovered in walk in cooler. cdi advised pic to cover. repeat violation |
| 2018-01-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-01-09 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed pork in teh walk in that was adulterated- cdi discarded. |
| 2018-01-09 |
13 |
3-304.11 food contact with equipment and utensils - p3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed a knife with dried raw beef on it being used to cut avocado- cdi avocado discarded and knife sent |
| 2018-01-09 |
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. -pobserved cheese, bean, and chicherones pupusas made yesterday and they were >45f in the majority of the product(only a few on top edge |
| 2018-01-09 |
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. -pfobserved pupusas stuffed with cheese,pork, and beans cooling in 2' deep white plasti |
| 2018-01-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.bucket of sanitizer was at <150ppm- cdi refilled to correct. |
| 2018-01-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floorobserved knives stored under a shelf at the dishwasher and one knife stored between prep table and wall. observed the trash can pu |
| 2018-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on hood lights, walk in fan and walk in racks. |
| 2018-01-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.small portable recycle bin is missing its lid. thank you for replacing the dumpsters. |
| 2018-01-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.thank you for working on the passthru gaps- new wood up around the frame. there are some gaps still present on the cookline that nee |
| 2017-10-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed the wall damaged and gapped along the cookline/passthru. |
| 2017-10-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.small trash container is missing a lid and the large dumpster is leaking- have both of these replaced. |
| 2017-10-16 |
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. -pfobserved pork that, according to pic, was cooled to room temperature outside of refr |
| 2017-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items in the small make table and in the front of the walk in cooler holding at >45f. walk in cooler curtain was tied back allowing too much cold air to escape. cdi, foods at th |
| 2017-10-16 |
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. -pobserved pupusas cooling in the walk in cooler that were stuffed with pork, cheese and veggies. the pork was cooked early this mornin |
| 2017-10-16 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfobserved tilapia offered undercooked and it is not parasite free according to the distributor. cdi- pic has agreed to cook all c |
| 2017-08-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite during the entire inspection today. |
| 2017-08-02 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved an employee go outside, reenter the building, and sit down to work with dough- employee stopped to wash hands before continuing.observed an employee washing their hands with gloves o |
| 2017-08-02 |
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. -pobserved items in the line walk in cooler holding between 41-45f today and were given 7 days since opening |
| 2017-08-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved sanitizer labeled as orange force today- relabeled to correct. |
| 2017-08-02 |
33 |
3-501.13 use approved thawing methods.observed mussells and raw beef thawing at room temperature today- all moved to the refrigerator to correct.use refrigeration a day before, the microwave, the cooking process, or under continually running/draining wat |
| 2017-08-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw tripe stored over cooked beef and raw fish directly next to celery- celery moved to the other side of walk in and the tripe was put on a lower shelf to correct.observed raw bee |
| 2017-08-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed 0ppm quat. at the bucket today- refilled with 200-400ppm quat to correct. |
| 2017-08-02 |
53 |
observed gaps around pipes in the wall(bathroom and kitchen). observed missing grout on walls in restroom. observed tile in kitchen regrouted today and it looks good- new tile at oven broken today.observed part of pass thru repaired and the bottom portio |
| 2017-08-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed an open grease bin upon arrival and open garbage container(one is missing its lid).much cleaner outside today, thank you. |
| 2017-08-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed peeled and cut fruit stored in the box it came in- removed, rewashed and put into a clean container to correct. |
| 2017-05-12 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.observed light not shielded in the walk in cooler and one light missing endcaps. |
| 2017-05-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed gaps and holes in walls, floors,and ceiling- fill these in(even in the restrooms).observed passthru for food still gapped. |
| 2017-05-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed the grease bin and recycle bin open today(recycle bin does not have a lid and needs to be replaced). |
| 2017-05-12 |
45 |
4-501.11 maintain equipment in good repair.observed a leaking walk in cooler today- repair. |
| 2017-05-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a pest in the kitchen today. keep working with pest managment company, close off gaps in walls, floor, ceiling, check deliveries, etc. |
| 2017-05-12 |
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. -pfobserved melon juice coolinig in an unapproved cooler for tcs foods and it was cooli |
| 2017-05-12 |
23 |
03-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved a advisory today but no disclosure as to what foods are undercooked. either asterik menu items and state |
| 2017-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved make table holding tcs foods at >45f today- all that had been pulled from walk in this morning were still cold and were moved back into walk in or pupusa cabinet to correct. al |
| 2017-05-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried meat on the saw today from yesterday. break this saw down and wash, rinse and santiize before using. vr in 10 days. |
| 2017-05-12 |
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 build up on the clean pan shelf above the 3 comp. sink and the shelf used for clean plate storage. |
| 2017-02-15 |
21 |
observed beans and beef that had been cooked monday and had no date- back dated to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-02-15 |
14 |
observed build up on the saw today and staff were not able to take apart to clean. vr in 10 days.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved sanitizer bucket with 0ppm quat. and the sanitizer spr |
| 2017-02-15 |
20 |
observed pulpusas stored out of the refrigerator0- these must be kept at 45f or less, or time these as discussed.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-02-15 |
13 |
observed raw pork chops stored over corn and lettuce- raw pork voed to bottom shelf. store foods by final cook temperature. even if the food will be heated again, it is considered ready-to-eat as long as it is not a raw animal product.3-302.11(a) separa |
| 2017-02-15 |
26 |
observed a bottle of unknown chemical stored over make table. bottle discarded to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf7-201.11 store toxic materials to avoid contamination. -p |
| 2017-02-15 |
39 |
observed damp and soiled towels stored around employees wasits- putinto sanitizer bucket to correct. keep towels in sanitizer when they are not in use.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-02-15 |
45 |
observed a broken handle on the crock pot- replace lid4-501.11 maintain equipment in good repair. |
| 2017-02-15 |
53 |
observed low grout, missing baseboard, and a hard to clean wall at the pass-thru.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-02-15 |
33 |
observed squid thawing at room temperature today- moved into walk in to corret.observed raw shrimp thawing in standing water- cold water tuned on and drained.3-501.13 use approved thawing methods. |
| 2016-11-23 |
1 |
observed no one onsite for the first 30 minutes of the inspection, that had a certified manager's food protection certificate.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-11-23 |
4 |
observed an open drink stored on the prep counter next to where the melon was being cut- drink moved to the bottom shelf to correct- provide a lid for employee drinks and store properly.2-401.11 cover and store employee drinks to prevent contamination of |
| 2016-11-23 |
7 |
observed melon being peeled by an employee who had no gloves on.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 |
| 2016-11-23 |
13 |
observed raw fish stored over french fries, raw chicken stored over plantains, and raw fish stored in a container with pre-cooked crab legs. all separated so the raw animal meats were below the ready-to-eat foods.3-302.11(a) separate the different types |
| 2016-11-23 |
18 |
observed salsa and rice that had been cooling since the night before and still had not fallen below 45f(see chart). both products were warmer in the middle of the product than on the exterior which indicates improper cooling- products discarded.3-501.14( |
| 2016-11-23 |
26 |
observed a bottle of degreasor stored without a label- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-11-23 |
37 |
observed cooked pork stored on the floor on the line today. product moved to correct and put into a different container.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-11-23 |
42 |
observed the pan of cooked pork that was on the floor be moved to on top of a clean cutting board that was on the line. do not stored soiled dishes on top of clean dishes. both containers sent to be washed to correct.4-903.11 store cleaned equipment, ut |
| 2016-11-23 |
45 |
observed a torn gasket on both make tables today.observed the exterior of the walk in cooler badly damaged.4-501.11 maintain equipment in good repair. |
| 2016-11-23 |
53 |
observed floor missing grout in the kitchen today. observed missing baseboard near the can wash area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-11-23 |
54 |
observed the light leading from the walk in to the line without a shield today and it was not coated.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-11-23 |
31 |
observed rice that had been cooling over night in a bus tub. observed salsa that had been cooling overnight covered up inside of a 2' deep container. products discarded. discussed using shallower portions on rice, and using ice, ice paddles, stirring e |
| 2016-08-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean dark build up from inside ice machine, especially on gray tube inside of ice chut. |
| 2016-08-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf pork cooling in deep pan; 8 inches thick. cdi - discarded due to cooling time viola |
| 2016-08-08 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p pork cooked yesterday and at 47f; still cooling. cdi - discarded. |
| 2016-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of drips and food debris on shelves in walk in cooler 2. |
| 2016-04-12 |
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. clean build up at bottom of stainless steel walls behind |
| 2016-04-12 |
37 |
3-304.14 linens and napkins may not be used in contact with food. tortilla dough covered with a damp cloth. remove cloth. recommend facility uses deli paper to cover dough while tortillas are being made. |
| 2016-04-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored above raw pork in walk in cooler 1; raw shrimp stored above gallons of milk in walk in cooler 2. cdi - b |
| 2016-04-12 |
8 |
6-301.14 post a handwash sign at each handsink. no hand washing sign posted in men's rest room. cdi - adhesive sign handout left with pic to post. |
| 2016-01-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present with food protection manager certification during the inspeciton. certified manager arrived at the conclusion of the inspection. suggested that facility has a |
| 2016-01-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored on shelf above raw tilapia in walk in cooler. cdi - chicken relocated to bottom shelf. stroage order chart handous left with facility. improvement noted from last inspect |
| 2016-01-25 |
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 red beans cooked last night and still cooling more than 6 hours later. cdi - beans were discarded. |
| 2016-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomatoes and raw shrimp in flip top and horchata and whole milk in beverage cooler all holding above 45f. cdi - shrimp, cut tomatoes, and horchata relocated to walk in cooler for rap |
| 2016-01-25 |
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 refried beans, cooked calimari, cooked rice, cooked veggies, all withno date mark and made on previous days. cdi - items back dated today. |
| 2016-01-25 |
31 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf red beans cooling in thick portion with lid on. cdi - beans discarded due to cooling time violation (see number 18). |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. split gasket in low prep cooler door and reach in freezer door. replace. |
| 2016-01-25 |
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. floor tiles missing in middle of walk in cooler floor. replace. |
| 2015-10-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present at beginning of inspection had food protection manager certification. manager arrived approximately 30 minutes later. |
| 2015-10-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p obsderved dish washer handling dirty dishes then start to don gloves without washing hands. cdi - reminded of rule; dish washer washed hands before donning new gloves. |
| 2015-10-19 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing sing in men's room. cdi - adhesive signs left with pic to post. |
| 2015-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw sausage above sauce in low prep cooler and raw pork chops above empinadas in reach in freezer. cdi - both rearranged with correct storage order. 3-302.11(a) separate unwashed produce f |
| 2015-10-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark build up inside ice machine. clean. |
| 2015-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatoes stocked above the chill line and holding above 45f. cdi - top portion removed and placed in reach in freezer for rapid cool down. also, tcs foods in walk in cooler holding from |
| 2015-10-19 |
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 no date marking in facility with the exception of tamales. cdi - many items requiring date marking were discarded due to cold holding violat |
| 2015-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth held on cutting board. cdi - placed in sanitizing solution. |
| 2015-10-19 |
45 |
4-501.11 maintain equipment in good repair. shelves in walk in cooler 2 rusty. repaint or replace. also, ac is dripping on to the floor in the kitchen in front of the prep sink. service tech began making repairs during the inspection. |
| 2015-10-19 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. base boards missing around bottom of walk in cooler 2. replace. |
| 2015-07-21 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler air temp 45f (see violation number 20). ehs will follow up when repair is made. |
| 2015-07-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf frozen shrimp were thawed, their temperature rose,and staff placed them in the wal |
| 2015-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tcs foods such as rice, cheese, salsa, cooked squash, and raw eggs in walk in coolers holding at 44f - 47f. cdi - many foods were prepared just hours earlier and were iced down to cool |
| 2015-01-09 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee belongings shall be stored in a designated area. observed an employee cell phone being stored on top of a can of tomatoes in the dry storage room. |
| 2015-01-09 |
39 |
.4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths outside of solution. |
| 2015-01-09 |
38 |
2-402.11 effectiveness-hair restraints - c. all food employees shall wear an effective hair restraint. observed a food employee working with food without a hair restraint. |
| 2014-10-08 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. all foods shall be stored at least 6inches off the floor. observed raw pork in a plastic container to be stored on the floor of the walk in cooler or. cdi- pork was moved to the bottom |
| 2014-10-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. consumer advisories shall consist of disposition and a reminder. observed no reminder present on the menu for ceviche. cdi by instructi |
| 2014-10-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed the cut tomatoes in the reach in cooler to b |
| 2014-10-08 |
14 |
general comment: 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed some deep grooves on the cutting board closest to the handwashing sink in the kitchen. cdi by instruction. |
| 2014-10-08 |
6 |
2-301.12 cleaning procedure - p. observed an employee wash their hands in the vegetable prep sink without soap or paper towels. cdi by instruction. |
| 2014-03-05 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth being stored on the food prep table. cdi- wet wiping cloth was removed. |
| 2014-03-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be in good repair. observed a torn gasket on the interior of the reach in prep cooler. |
| 2014-03-05 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed an employee drink being stored with consumer foods. cdi- employee drink was removed. |
| 2013-10-17 |
41 |
all in use utensils shall be stored with their handles up and out of the food. observed the handle of the rice scoop in the rice. cdi- scoop was turned upright. |
| 2013-10-17 |
39 |
wet wiping cloths shall be stored in sanitizing solution between uses. observed wet wiping cloths throughout the facility. |
| 2013-10-17 |
33 |
food shall be properly thawed. observed beef thawing on the shelf in the dry goods room. cdi- frozen beef was moved to the walk in cooler to properly thaw. |
| 2013-10-17 |
21 |
all potentially hazardous foods shall be date marked if cold held more than 24 hours. observed tomales from friday of last week in the walk in cooler without a date. cdi by instruction. |
| 2013-10-17 |
8 |
all handwashing sinks shall only be used for handwashing only. observed a metal scoop in the handwashing sink in the dry goods room. cdi- scoop was removed from the hand washing sink. |
| 2013-09-19 |
52 |
garbage refuse area shall be free of litter. observed cardboard boxes on the side ally. |
| 2013-09-19 |
45 |
equipment shall be maintained in a state of good repair. observed the reach in refidgerator on the cook line leaking. |
| 2013-09-19 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed wet wiping cloths throughout the facility. cdi by instruction. |
| 2013-09-19 |
37 |
food shall be protected from contamination while in storage. observed taco wraps on the burrito cooling rack in the walk in cooler. cdi- taco wraps were placed in a plastic container. |
| 2013-09-19 |
31 |
proper cooling methods shall be used. observed cooked chicken at 60f on the cooling rack in the kitchen. cook stated that the chicken had only been there for an hour. cdi- chicken was moved to the walk in cooler to properly cool. |
| 2013-09-19 |
8 |
handwashing sinks may only be used for handwashing only. observed utensils in the handwashing sink in the dry goods area. cdi- utensils were removed. |
| 2013-04-25 |
37 |
food shall be protected from contamination during storage by covering food when not in use. osbserved cut cabble laying on the rack of the reach in cooler. cdi- cabbage was voluntarily discarded. |
| 2013-04-25 |
39 |
wet wiping cloths shall be stored in sanitzing solution when not in use. observed wet wiping cloths throughout the facility. cdi by instruction. |
| 2013-04-25 |
41 |
in use utensils such as scoops shall be stored with their handles up and out of the food. observed the scoop handle in the dried goods beans. cdi by instruction. |
| 2013-04-25 |
23 |
a consumer advisory shall be provided and shall consist of a reminder and a disclosure. observed a consumer advisory insert in the menus but oberserved no disclosure. cdi- direction was given to manager to put asteriks by all the foods that will be served |
| 2013-04-25 |
45 |
equipment shall be cleanable and constructed on corrosion resistant material. observed the door to the walk in cooler rusting and damanged. manager stated that a new door has been ordered and will be replaced by the next inspection. |
| 2013-04-25 |
42 |
utensils shall be stacked dry in order to prevent contamination. observed cups stacked wet. cdi by instruction. |
| 2013-03-25 |
42 |
properly air dry; observed numerous customer drinking glasses stacked wet in kitchen area; oserved large plastic containert stacked wet in kitchen area. |
| 2013-03-25 |
23 |
(general comment) provide approved consumer advisory for raw meats served raw or undercooked; observed advisory in place missing asterisk or statement informing what items are to be served undercooked (beef steak; shrimp; eggs). cdi by education in place |
| 2013-03-25 |
21 |
properly date mark rte phf products; observed numerous rte phf products inside walk-in cooler not date marked. all rte phf products properly date marked during inspection. |
| 2013-03-25 |
20 |
properly cold hold phf products; observed cooked fish pulled from walk-in and left on prep table during service and measured 65 degrees f; keep products on ice if product is to be left out of refrigerators during service; fish placed back inside walk-in c |
| 2013-03-25 |
4 |
properly store employee beverages; observed employee beverage stored on utensil storage shelf with and above clean food utensils. |
| 2012-12-18 |
13 |
store all foods in a manner to prevent possible cross contamination. observed raw chicken stored over raw beef and raw shrimp stored over raw beef in reach refrigerator. cdi by rearranging items. observed raw shell eggs stored over cooked sauces and sa |
| 2012-12-18 |
14 |
maintain quat sanitizer at 200ppm. observed spray bottle with 0-100ppm. cdi by emptying and refilling. regularly change spray bottles to ensure proper concentration is maintained. |
| 2012-12-18 |
20 |
maintain all cold foods 45f or less. observed horchatta in cooler in server area 50f. horchatta was made yesterday. cooler observed to be holding at 46-49f. cdi by discarding horchatta. discontinue using this unit for storage of any potentially hazar |
| 2012-12-18 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24hrs must be labeled with the date of preparation or date to discard. foods holding 41f and below may be kept for up to 7 days. foods holding 42-45f may be held for a maximum |
| 2012-12-18 |
23 |
provide consumer advisory for any foods on menu served raw or undercooked. facility needs consumer advisory for eggs and ceviche. cdi by instruction with pic. handout given. must have consumer advisory in place by next inspection. |
| 2012-12-18 |
26 |
maintain chlorine sanitizer at 50-200ppm. observed dish machine dispensing over 200ppm. verification required. |
| 2012-12-18 |
36 |
provide self closing devices for exterior doors in back of kitchen. |
| 2012-12-18 |
30 |
a variance may be required for process of preparing ceviche. more information will be given to pic when obtained. |
| 2012-12-18 |
38 |
any employees preparing food may not wear any jewelry on wrists or hands except for a plain wedding band. observed employee in kitchen wearing watch. cdi by having employee remove watch. |
| 2012-12-18 |
39 |
once wet or soiled all cleaning towels must be stored in sanitizer. observed several cleaning towels on surfaces. cdi by instruction. |
| 2012-12-18 |
2 |
must have employee health policy in place to address reportable symptoms and illnesses. facility currently does not have an employee health policy in place. cdi by instruction with pic. handout given. |
| 2012-12-18 |
27 |
a variance may be required for process of preparing ceviche. more information will be given to pic when obtained. |
| 2012-12-18 |
1 |
must have a certified food protection mananager on duty at all times of operation. observed person in charge not certified. cdi by instruction. |