| Violation Date |
Code |
Description |
| 2018-08-08 |
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 frp frames at half-wall in dish area separating, needing some repair. |
| 2018-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed superior two door fridge with badly torn gaskets, needing replaced. |
| 2018-08-08 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed un-washed avocados being peeled. instructed pic to be sure avocados are washed before prep. |
| 2018-08-08 |
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 one pan of queso in prep cooler with cooked tcs jalapenos inside that was two days past the 7 da |
| 2018-08-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed a number of foods (beans, rice, chicken, ground beef, etc) partially heating in the steam table below 165 for approx. 45 minutes until kitchen mgr. c |
| 2018-08-08 |
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 food prep employee handling peeled avocados with bare hands. cdi- pic had avocados voluntarily disposed of |
| 2018-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-01-08 |
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. observed cleaning needed to floors underneath, between an |
| 2018-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean interior and exterior surfaces of equipment including door handles. |
| 2018-01-08 |
42 |
42 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.. observed pans wet stacked on the drying rack. repeat |
| 2017-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.. observed pans wet stacked on the drying rack |
| 2017-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed an excessive amount of fruit flies present in the dry storage area and intermittently throughtout facilty. placed a phone call to the pest control authority to advise of need |
| 2017-09-27 |
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 covered dense bucket of salsa rojas cooling in the walk-in cooler sinc |
| 2017-09-27 |
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 salsa rojoas cooked this morning at 9:00 am at 53f in the walk-in cooler. cdi-product voluntarily discarded. |
| 2017-05-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling sanitizer buckets at the handwashing sink. cdi-by instruction. |
| 2017-05-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over salsa in the walk-in cooler. cdi-eggs relocated to a lower shelf. |
| 2017-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the drying rack. |
| 2017-05-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards scored and discolored. |
| 2017-05-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several broken floor tiles near the main cook line. observed an unfinished floor in the dry storage area. observed floor in |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed handwashing sink with a leak (water being collected in a bucket). repair immediately. |
| 2017-03-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over cooked chicken in the walk-in cooler. cdi-produce relocated repeat3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or |
| 2016-12-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over sauces and cooked chicken in the walk-in cooler. cdi-produce relocated3-302.11(a)(4) protect food in storage using covered containers, intact wrappings |
| 2016-07-12 |
45 |
4-501.11 maintain equipment in good repair. observed dish racks in disrepair. |
| 2016-07-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet in two areas of storage in kitchen. |
| 2016-07-12 |
39 |
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 sanitizer for wet wiping cloths soiled. |
| 2016-07-12 |
37 |
3-304.13 linens and napkins, use limitations - c observed cilentro and onions stored direct on absorbent cloth. |
| 2016-07-12 |
33 |
3-501.13 use approved thawing methods. observed bacon and chile rellenos thawing at room temperature. cdi bacon placed back in reach-in freezer. chile rellenos placed in walk-in cooler to properly thaw. |
| 2016-07-12 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication stored above hot holding unit. cdi medication relocated. |
| 2016-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp, cheese and breaded fish sauce above 45f. see temperature chart for temperature observations. cdi shrimp placed on ice bath to rapidly cool. cheese and breaded fish s |
| 2016-07-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed spices and chips stored uncovered/unprotected. cdi items covered. |
| 2016-07-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed frier basket and bar spoon stored in handsinks. cdi items relocated. |
| 2016-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer soiled. observed pan lids soiled. cdi items moved to dish area to be washed.4-602.11 clean the equipment and utensils used with nontcs foods |
| 2016-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cheese dip hot holding below 135f. cdi cheese dip was voluntarily discarded. |
| 2016-02-01 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce above ready-to-eat sauces. repeat violation. cdi items relocated. |
| 2016-02-01 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash cans provided at 2 handsinks in kitchen. |
| 2016-02-01 |
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 spinach dip, chile relienos and shredded chicken without date mark. cdi items labeled. |
| 2015-09-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site during inspection. certified manager arrived while ehs was typing inspection; unable to accept. |
| 2015-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plates stored as clean with food residue. observed can opener collecting food residue. repeat violation. cdi items taken to dish area. 4-60 |
| 2015-09-18 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water. cdi employee placed shrimp in container and turned cold water on to flow over product. |
| 2015-09-18 |
42 |
. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers and pans stacked wet. repeat violation. |
| 2015-09-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as mushrooms and tomatoes above ready-to-eat sauces and soup. |
| 2015-09-18 |
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 such as handles and doors of equipment collecting food residue. |
| 2015-09-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observced grout missing between tiles. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; |
| 2015-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed several broken and melted frier baskets. observed chopper handle missing, employees using papertowel as handle. replace broken equipment. 4-101.19 nonfood-contact surfaces - c. observed wood unseale |
| 2015-09-02 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed certified food protection manager on site during inspection. |
| 2015-09-02 |
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 rinse off hands in prep sink. cdi employee instructed to properly wash hands i |
| 2015-09-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener soiled. cdi can opener taken to dish area to be cleaned.4-602.11 clean the equipment and utensils used with nontcs foods as required to a |
| 2015-09-02 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cheese dip being reheated in hot holding unit. cdi cheese was discarded. proper reheating procedures explained to operator. verification required |
| 2015-09-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one taco, mole sauce and red sauce hot holding below 135f. cdi items discarded. pic stated hot holding unit is broken. pic instructed not to use hot holding unit until repa |
| 2015-09-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa and meat on prep table out of temperature control above 45f. observed lettuce, cheese, sour cream, green salsa, tomatoes and pico de gallo in cold holding unit above 45f |
| 2015-09-02 |
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 several pans of beans, chicken, salsa and cheese prepared yesterday not date marked. cdi items labeled during inspection. |
| 2015-09-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed excessive fruit flies and flies throughout facility. facility should clean and obtain pest control treatment. |
| 2015-09-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic could not provide thermometer. verification required. |
| 2015-09-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment throughout facility stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ob |
| 2015-09-02 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in equipment and under prep tables throughout facility. observed 5 handles of reach-in cooler and freezer broken. observed chest freezer severally rusted and peeling. observed split g |
| 2015-09-02 |
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 of equipment soiled; shelves, handles, equipment ledges, gaskets, etc. |
| 2015-09-02 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed spring on spray arm at dish machine broken allowing spray arm to fall below flood rim. verification required. |
| 2015-09-02 |
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 dumpster area collecting heavy grease and rubbish debris.. |
| 2015-09-02 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed several broken floor tiles. observed duct tape covering outlet near prep tab |
| 2015-09-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces and employee aprons. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored o |
| 2015-04-28 |
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.-pobserved taco shells being handled with bare hands today- taco shells discarded to correct. |
| 2015-04-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed refried beans that had not reached 165f or more before being placed on the steam table that was not totally heated up yet. beans reheated again toda |
| 2015-04-28 |
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 queso that had cooled overnight and still had not fallen below 45f today- discarded. |
| 2015-04-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed oregano in a container stored on the floor- picked up during inspection.observed spices in the back uncovered this morning- lids p |
| 2015-04-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed shelving used to store togo containers soiled today.observed white togo cups with soot or some other soil on them today- discard |
| 2015-04-28 |
45 |
4-501.11 maintain equipment in good repair.observed a rusted oven door today that needs to be replaced.observed ceran wrap on the airdrying rack today that is not easily cleanable.observed duct tape around outlets today that is not easily cleanable.observ |
| 2015-04-28 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.regrout floor where it is missing and allowing standing water.6-502.12 floors, walls, ceilings including the attachments such as soap, towel d |
| 2015-04-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a sanitizer bucket stored on the floor today. |
| 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. -pfobserved horchata not date marked today- back dated to correct. |
| 2014-12-09 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved an employee dispense chicken and pat it down using his gloved hands before getting clean dishes and handling a togo plate. employee stopped to wash hands to correct today. spatulas |
| 2014-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up inside of the top portion of the ice machine today- vr in 10 days.observed the blender and cheese shredder with debris on them today as they w |
| 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. -pflobserved lettuce cooling in a deep portion, inside of a tightly covered plastic con |
| 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. observed an uncoated bulb in the 2 door reach in cooler today. |
| 2014-12-09 |
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 litter on the ground and wooden palets today. |
| 2014-12-09 |
33 |
3-501.13 use approved thawing methods. observed beef and jalapenos thawing at room temperature today. put under cold, continuously running/draining water today to correct. |
| 2014-09-04 |
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 palets and other debris on the ground around dumpsters today. |
| 2014-09-04 |
47 |
clean walk in racks.4-602.13 nonfood contact surface |
| 2014-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies and gnats in the faclity today. recommend providing a covered container for soiled linen. |
| 2014-09-04 |
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 that was tightly covered and stacked upon one another today. both t |
| 2014-09-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved bleach stored directly next to tomato prep today. bleach moved to correct. |
| 2014-09-04 |
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 beans and queso that was made last night still at >45f. discarded today by pic. |
| 2014-09-04 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved no certified pic onsite upon arrival and there was prep taking place. |
| 2014-05-08 |
1 |
pic must have passed an ansi certified, proctored manger's food saftey exam. no one present today with the certification today- must be present during prep, service, and clean up.2-102.12 |
| 2014-05-08 |
8 |
observed no hot water in the women's restroom today. provide at least 100f water at the handsink.vr in 10 days.5-205.11 |
| 2014-05-08 |
13 |
observed raw chicken and raw shrimp stored over guacamole today in the make table- spillage was in guac. and therefor was discarded to correct.observed raw bacon over whole muscle intact beef steaks today- moved to bottom to correct. observed ground beef |
| 2014-05-08 |
14 |
observed build up inside the top of the ice machine today where ice is made. this must be clean to sight and touch. ice unit cleaned and sanitized during inspection to correct.4-601.11 (a) |
| 2014-05-08 |
17 |
observed leftover queso in the crock pot today at <135f. reheat foods rapidly to 165f or more on approved equipment such as the stove or microwave. queso reheated to 165f in the microwave today to correct.3-403.11 |
| 2014-05-08 |
23 |
observed the disclosure that the foods are offered undercooked on most of the menus today but not all of them. observed one menu item that has undercooked steak offered but it has not asterick next to the menu item. pic and ehs discussed these requireme |
| 2014-05-08 |
31 |
observed tomatoes that had just been sliced cooling in a covered container in the make table. use approved methods and equipment to cool foods rapidly.tomatoes placed into wic uncovered today to correct. |
| 2014-05-08 |
39 |
observed a clothe towel used to wipe down the counter and then was stored on the counter. observed food service employees with clothe towels around their waist today. keep wiping clothes stored in a saniitzer if they are being used.3-304.14 |
| 2014-05-08 |
45 |
observed a lemon squeeze that had peeling paint today- discarded by pic to correct. food contact surfaces must not impart materials to the food.4-501.11 |
| 2014-05-08 |
47 |
clean wic racks and wic fan.4-602.13 |
| 2014-01-09 |
31 |
observed cooked chicken cooling in the wic today in a large portion. chicken placed into 3 different metal pans today to reduce the amount of product in one container and placed those uncovered into the wic to finish cooling. according to pic, the queso |
| 2014-01-09 |
26 |
keep all chemical bottle correctly labeled. observed grill cleaner in an unlabeled spray bottle today-labeled by employee today to correct7-102.11store chemicals below/seperate from all food, food contact surfaces, clean linen, and single use articles. o |
| 2014-01-09 |
23 |
provide a disclosure that items on the menu are offered undercooked. this statement, items offered cooked to order or items offered undercooked should be above the health statement that is on the menu.provide a disclosure and reminder on the lunch menus- |
| 2014-01-09 |
18 |
observed two large containers of queso today in the wic that had been made 2 days ago and was still at 46f when all other foods in the wic were holding at 43f. foods must be cooled from 135f down to 70f in the first two hours and down to 45-41f or less i |
| 2014-01-09 |
14 |
chlorine sanitizer must be 50-100ppm to be effective. observed <50ppm at the dishwasher today. primed the dish machine and rewashed some dishes to correct. discussed with pic the need to prime after the dishmachine has not operated for a while. 4-501.1 |
| 2014-01-09 |
9 |
food must be from an approved source. observed tamales that had been made at a residence and brought in- discarded by pic to correct. 3-201.11 |
| 2013-10-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationkeep raw animal foods separate and/or below all rte foods. observed raw beef stored over beans in the wic today- rearranged during inspection. raw animal foods must also be sep |
| 2013-10-15 |
23 |
.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensa consumer advisory is required for any foods offered under cooked. currently the eggs in the juevos ranchero are offered undercooked and ne |
| 2013-10-15 |
36 |
6-501.111 controlling pestsobserved pests today in the facility. pest management company has been contacted about this issue. be sure to keep cleaning drains well and under equipment. also, recommend to seal off any cracks or crevices that are good har |
| 2013-10-15 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehandsinks must be provided with hot and cold water that can be maintained at 100f or more. observed hot water at the kitchen handsink today at 88f. vr in 10 days to verify repair. |
| 2013-10-15 |
39 |
3-304.14 wiping cloths, use limitationwhen not in-use, store wiping clothes in sanitizer. observed a clothe towel around an employee's waist today. |
| 2013-10-15 |
47 |
4-602.13 nonfood contact surfacesclean blender bases, wic racks, and chest freezer. |
| 2013-10-15 |
37 |
3-305.11 food storage-preventing contamination from the premisesobserved tortillas stored next to an open employee drink today. employee drinks must be stored with a lid and where they cannot contaminate food, food contact surfaces, clean utensils, to-g |
| 2013-07-16 |
47 |
4-602.13 nonfood contact surfacesclean wic racks, chest freezer, and inside bar coolers. |
| 2013-07-16 |
37 |
food must be stored at least 6 off of the floor. observed a box of steaks and onions of the floor today. picked up during inspection.observed employee phone cord in a chili powder today- keep dry goods in a sealable container- product discarded today3- |
| 2013-07-16 |
36 |
observed multiple flys in the kitchen today. observed the fly light not in operation due to a burnt outlet- get the fly light working. reduce the amount of time the backdoor is propped open or provide a screen door to allow air flow while excluding pest |
| 2013-07-16 |
26 |
7-102.11 common name-working containerskeep chemicals labeled. observed two bottles of grill cleaner not labeled today- corrected by pic. |
| 2013-07-16 |
23 |
a consumer advisory is required for any foods offered under cooked. currently the eggs in the juevos ranchero are offered undercooked and need to be asteriked on the menu with a corresponding health statement at the bottom of the page. no disclosesure a |
| 2013-07-16 |
1 |
pic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-07-16 |
2 |
all employees must know the big five illnesses and the symptoms that would restrict/exclude them from work. pic must know when to restrict/exclude employees and when to bring them back to work after they are feeling better. handout in english and spanis |
| 2013-03-04 |
20 |
maintain cold potentially hazardous foods at 41f or less; or 45f or less. 2 door ri cooler was holding foods at >45f today. this unit was checked again at the end of the inspection and the temp. had fallen to a safe range. be sure to keep the doors to |
| 2013-03-04 |
6 |
wash exposed arms when washing hands. |
| 2013-03-04 |
13 |
(a) if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation.observed employees |
| 2013-03-04 |
13 |
keep bulk chicken container covered in the wic. covered during the inspection. |
| 2013-03-04 |
13 |
observed three cutting boards setting side by side on a prep table today and they were all being used to cut raw animal foods(fish; chicken; and beef steak). observed the beef knife handle touching the raw chicken board and the blade of the raw chicken b |
| 2013-03-04 |
14 |
be sure all dishes are washed; rinsed; and then sanitized. employee stated that large chip containers are washed with oven cleaner; soapy water; and then rinsed-sanitizer is not being used. instructed the employee of the required last step. corrected b |
| 2013-03-04 |
19 |
keep potentially hazardous foods hot at 135f or more. be sure foods are being cooked to their proper fct as discussed before storing the item on the steam table. beans that were at 125f were put on the oven to be reheated to 165f or more. |
| 2013-03-04 |
2 |
all employees must know the big 5 illnesses as discussed. pic must know when to exlude/restrict employees and when to bring them back to work after they feel well again. handout given during inspection. |
| 2013-03-04 |
23 |
provide proof of whole muscle intact beef from the beef steak distributor or provide a disclosure and reminder for undercooked foods to the menu. corrected by instruction. |
| 2013-03-04 |
26 |
keep chemicals labeled. observed 2 bottles with unknown substances in them that were not labeled. bottles discarded today. |
| 2013-03-04 |
31 |
used approved cooling methods such as shallow portions; loosely covering foods; putting on ice; put in wic etc. observed cut; raw beef steak cooling in the 2 door ri cooler today in a large portion; tightly wrapped. recommend placing this loosely covere |
| 2013-03-04 |
39 |
when not in-use; store wiping clothes in sanitizer. observed towels around employee's waists today and on counter tops. |
| 2013-03-04 |
45 |
grinder being used to sharpen knives is not approved. must be nsf or for commercial use. |
| 2013-03-04 |
46 |
observed the clean side drainboard in-use today but visibly soiled. be sure to wash; rinse; and sanitizer this surface before use or as needed to not recontaminate dishes. |
| 2013-03-04 |
47 |
clean wic racks as they are visibly soiled today. |
| 2013-03-04 |
26 |
do not store chemicals where they can contaminate food; utensils; equipment; clean linens; or to-go articles. air freshener stored above to-go cups and papertowels today-rearranged during inspection. |
| 2012-12-03 |
8 |
handwashing sinks shall be used for handwashing only and kept available for handwashing at all times. observed the back handwashing sink contained a glass and a utensil. cdi. |
| 2012-12-03 |
39 |
wiping cloths shall be stored in sanitizer between uses. observed wet wiping cloths were being kept hanging around employees waists. |
| 2012-12-03 |
37 |
observed spray cleaning of the floor was being done at the same time prep was being done and food was exposed in multiple places. spray was hitting many surfaces. cdi. |
| 2012-12-03 |
34 |
facility shall provide a thermometer for measuring food temperatures. observed the pic could not find a thermometer. vr. |
| 2012-12-03 |
23 |
facility cooks steak to order. facility must provide documentation that the steak they are serving is whole-muscle; intact beef; place a consumer advisory which meets 3-603.11 on their menu; or cook steaks fully. cdi by instruction. facility needs to b |
| 2012-12-03 |
21 |
observed a few cooked and cooled items did not have dates on them. the facility has a system to date mark and hold items for no more than 7 days at 41f or colder. cdi; items were marked. |
| 2012-12-03 |
19 |
hot held food must be at 135f or higher. observed one container of a tomato based sauce on the hot holding line at 120f. cdi by reheating on the stove. |
| 2012-12-03 |
13 |
observed employees wearing gloves on the cook line were performing multiple tasks; going between prep areas; line area; dish area; and using their cell phones; and never switching gloves. hands must also be washed when switching gloves. also observed em |
| 2012-12-03 |
4 |
employee drinks in food service areas shall be closed and handled to prevent contamination of employees hands or anything involved in the food service operation. observed an employee drinking out of an uncovered drink which was also being stored on a pre |