| Violation Date |
Code |
Description |
| 2018-08-15 |
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 some wall and floor damage throughout kitchen. |
| 2018-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soiled areas on exterior of blender stored as clean. |
| 2018-08-15 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes at sink with soapy water at room temperature. 4-301.12(b) sink compartment |
| 2018-08-15 |
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 cleaned utensils stored all across area above 3 compartment warewashing sink where soiled dishes were stacked high, some |
| 2018-08-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor. |
| 2018-08-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in kitchen. |
| 2018-08-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer in prep cooler mentioned as not holding cold temperature. |
| 2018-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one prep cooler holding some tcs foods above 45f. pic showed that service person had been out yesterday and was coming back today to repair unit. cdi - pic voluntarily discarde |
| 2018-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled items stored as clean - knives, 2 pans. cdi - sent to be recleaned. 4-602.11 clean the equipment and utensils used with nontcs foods as requir |
| 2018-08-15 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed oyster tags were not dated when last item was served and be |
| 2018-08-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee using hand sink to rinse out wiping cloth. cdi - employee was stopped, sink was cleaned. |
| 2018-08-15 |
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 turning off faucets with just washed hands. cdi - explained violation, had emplo |
| 2018-02-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed rice reheating to 165f on the steam table; not reaching proper time/temperature criteria for reheating. cdi - removed rice from steam table to rehea |
| 2018-02-08 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. cdi - relocated sanitizer bucket off of the floor. } ( |
| 2018-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the walkin cooler. advised to repair gasket. |
| 2018-02-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket with no label on it. cdi - employee wrote 'sanitizer' on bucket. |
| 2018-02-08 |
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 tile broken throughout kitchen. repair tile where needed. |
| 2018-02-08 |
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 no light shield above the far right light bulb at the hood system. |
| 2018-02-08 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed p-trap leaking at the front handsink. advised to repair p-trap. |
| 2017-11-29 |
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 floors throughout kitchen in need of grout. pic produced a receipt dated 11/1 |
| 2017-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the drying rack/lkn/lkjnm |
| 2017-11-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets with 0ppm chlorine sanitizer. cdi-buckets were replenished with correct concentration of sanitizer. 50ppm |
| 2017-11-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored directly on the floor in the walk-in cooler. |
| 2017-11-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm sanitizer at dish machine. cdi-empty sanitizer container was replaced and reading 50ppm chlorine sanitizer. |
| 2017-11-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over ready to eat food in the walk-in cooler. cdi-product relocated to a lower shelf. 3-302.11(a)(4) protect food in storage using covered containers, intac |
| 2017-08-21 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags being retained without recording the the dat |
| 2017-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico, tomatoes,and lettuce holding above 45f in flip top cooler. cdi-product voluntarily discarded. repeat |
| 2017-08-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed a second menu (spanish) with every item marked for consumer advisory. ensure only items served raw or und |
| 2017-08-21 |
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 hard to reach areas underneat |
| 2017-08-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards heavily scored and discolored. |
| 2017-08-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a live roach on wall in service area. spoke with the licensed pest control operator (roger) of all seasons pest control regarding the need to increase extermination efforts t |
| 2017-03-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several containers of oils not labeled as required. |
| 2017-03-07 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed dried black beans on a lower shelf uncovered. cdi-pic covered. |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach holding at 70f in reach-in cooler. cdi-product voluntarily discarded. |
| 2017-03-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach on wall in service area. obtain the services of a licensed pest control operator. cdi-pic to call for services today. |
| 2017-03-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed both ice machines with pink and black build-up |
| 2017-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on drying racks. |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on bar reach-in cooler. |
| 2017-03-07 |
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 hard to reach areas underneat |
| 2017-03-07 |
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 scoops in direct contact with ice and food. |
| 2016-08-30 |
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 floor mat in bar area extremely sticky. holes |
| 2016-08-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer spray bottle not labeled. cdi bottle labeled. |
| 2016-08-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked peppers/onion and chicken/onion mixture hot holding on shelf above grill below 135f. cdi items were voluntarily discarded. |
| 2016-08-30 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed parsmean container stored directly in lettuce. cdi container was removed. |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives stored as clean with food debris. cdi knives taken to dish area. 4-602.11 clean the equipment and utensils used with nontcs foods as required |
| 2016-06-28 |
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 homemade coleslaw in walk-in cooler not date marked. cdi slaw labeled. |
| 2016-06-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not labeled. cdi bucket labeled. |
| 2016-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of pork stored on floor in walk-in freezer. |
| 2016-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer less than 50ppm. |
| 2016-06-28 |
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 throughout kitchen. |
| 2016-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans 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. observed in-use ut |
| 2016-03-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bucket stored in bar handsink. cdi bucket removed. |
| 2016-03-15 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf facility is now serving talapia undercooked. provide parasite destruction letter. verification required. |
| 2016-03-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in server area with pink and black debris. |
| 2016-03-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked peppers/onions and cooked jalapanoes holding out of temperature control. observed sauteed chicken in hot holding cabinet below 135f. see temperature chart for tempera |
| 2016-03-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and guacamole in prep cooler above 45f. observed steak, pork carnitas and chicken in drawer coolers above 45f. pic stated all items were recently placed in cold holdi |
| 2016-03-15 |
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 ambient temperature of walk-in cooler at 42f. observed several items in walk-in past time/te |
| 2016-03-15 |
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 lettuce and guacamole recently prepared and placed in flip top cooler abo |
| 2016-03-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several dry good containers not labeled. |
| 2016-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes from dish machine. |
| 2016-03-15 |
45 |
4-501.11 maintain equipment in good repair. observed drawer cooler under grill not properly closing or holding items below 45f. observed rusted shelves throughout walk-in cooler. observed drawer cooler not closing properly. |
| 2016-03-15 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee actively washing dishes in soiled water, without filling compartment of sink. ehs instru |
| 2016-03-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk-in cooler floor collecting heavy food debris. |
| 2016-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on employee aprons. |
| 2015-11-02 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf facility was unable to provide shellstock days for previous 90 days. |
| 2015-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooler not operating properly, all items in cooler were above 45f. pic stated items had been recently refilled in cooler. cdi items pulled from cooler and rapidly chilled in |
| 2015-11-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitized in 3 compartment sink at 0ppm during wash, rinsing and sanitizing. cdi sanitizing compartment refilled at proper concentration. |
| 2015-11-02 |
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 on several containers. |
| 2015-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked. |
| 2015-08-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer spray bottle not labeled. cdi bottle labeled. |
| 2015-08-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted at handsink in bar. cdi sign posted. |
| 2015-08-20 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed date not recorded on tag when last shellstock from containe |
| 2015-08-20 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed lettuce, cut avocados, carnitas, chili verde, beans and several cut vegetables in walk-in cooler uncovered. cdi items covered. |
| 2015-08-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 1 sanitizer bucket a 0ppm, observed all other sanitizer buckets at correct concentration. cdi bucket refilled and tested at proper concentration. |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mixed vegetables on prep table at 96f. cdi vegetable mix was added to rice and retested at 202f. |
| 2015-08-20 |
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 great date marking procedure, however 3 gallons of milk were not dated in prep reach-in cooler. cdi milk labeled. |
| 2015-08-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chips stored touching dish machine. cdi chips were moved away from dish machine. |
| 2015-08-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cuttingboards deeply scored or melted. |
| 2015-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several large white containers stacked wet. |
| 2015-08-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cuttingboards in prep room and on employee aprons. repeat violation. |
| 2015-08-20 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee improperly washing dishes. cdi 3 compartment sink was set up and tested at proper temper |
| 2015-08-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed sanitizing compartment of 3comp sink leaking. |
| 2015-08-20 |
51 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin at handsink in bar. |
| 2015-08-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on shelf on prep line. |
| 2015-05-08 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed the chemical room door rusted and in need of repair at the bottom.observed a missing ceiling vent in the prep area today. |
| 2015-05-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a box of clam shells stored on the floor in the wait staff area today. |
| 2015-05-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed most chefs with cloth towels in their aprons today- these must be stored in sanitizer when not in-use. |
| 2015-05-08 |
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 observed black beans and cut cabbage cooling in very deep portions inside of tightl |
| 2015-05-08 |
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 green salsa, that is made by cooking tomitillos, dated 5/3 today which is 6 prior. walk in w |
| 2015-05-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw ground beef stored on top of raw whole muscle intact beef today. keep ground beef stored below or beside steak without contact.corrected by moving ground beef to beside the bucke |
| 2015-02-18 |
4 |
2-401.11 employee's must eat and drink in designated areas where food or clean utensils will not be contaminated. observed the bar tender eating behind the bar today while conducting food prep. |
| 2015-02-18 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved the bartender handle plastic wrap and wrap lemon/lime tray with this after he had eaten food behind the bar. bartender instructed to wash hands after eating- sent to wash. |
| 2015-02-18 |
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.-pupon entrance it was observed that the bartender had just finished cutting limes at the bar but there were no gloves |
| 2015-02-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved rags used for washing off tables being rinsed off in the handsink today. instructed pic that these need to be rinsed off in sanitizer bucket. this process bega |
| 2015-02-18 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfobserved oysters on the half shell onsite today and they have been off |
| 2015-02-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |2-302.11 maintenance-fingernails - pfobserved waitstaff today who scoop ice, chips and because of this are designated as food service worker |
| 2015-02-18 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a pitted prep table today(where the grinder is located). do not use this table f |
| 2014-11-06 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a cheese slicer that had freyed metal and duct tape on one end- discarded today t |
| 2014-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw egg stored at room temperature today- discarded.observed the cold drawers holding upfront at >45f today- foods moved to walk in to cool down.these foods must maintain tempera |
| 2014-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cooked octopus stored with raw shrimp today. octopus moved to seperate container to protect it from cross contamination.3-302.11(a) separate the different types of raw animal foods |
| 2014-11-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed a gloved employee handle raw chicken and go to change gloves afterwards without washing hands. employee stopped today to wash hands. |
| 2014-07-22 |
43 |
observed a box of togo boxes stored on the floor today. keep these stored at least 6 off of the floor to protect them.4-903.11 |
| 2014-07-22 |
33 |
observed raw beef being thawed under running water that was 100f. thaw foods in this way except with 70f or less water. corrected by adjusting water temp. today.3-501.13 |
| 2014-07-22 |
23 |
observed no health statement on the to go menus today. provide the statement that is on the main menus as discussed because those are correct.vr in 10 days.3-603.11 |
| 2014-07-22 |
21 |
observed open ham and slaw not date marked today. date mark all tcs foods once they have been made/opened. both back dated by head chef today to correct.3-501.17 |
| 2014-07-22 |
14 |
observed sanitizer in the line bucket at 0ppm and the sanitizer on the waitstaff line at >200ppm. maintain chlorine saniitzer at 50-100ppm. both containers corrected today during inspection.4-501.114 |
| 2014-04-04 |
14 |
observed pink algal growth inside of the ice machine near the bar today. sanitized during inspection to correct today. wash, rinse, and sanitize this frequently enough to preclude the growth of mold or build up of debris.replace broken ice flap.4-601.11 |
| 2014-04-04 |
18 |
observed slaw that was made the day before and it had still not fallen below 45f. discarded during inspection today.cool tcs foods from 135f to 70f in the first two hours and then down to 45f or less in the next 4 hours.3-501.14 |
| 2014-04-04 |
20 |
. | observed tcs foods stored on ice today, with the product high in the pan and the ice was only in contact withthe bottom of the container. products were stored at >45f today-sent to freezer to chill quickly today.hold tcs foods at 45-41f or less.obser |
| 2014-04-04 |
13 |
observed washed and peeled onion uncovered in the prep room today and uncovered tortillas- covered during inspection. keep these covered to protect them.3-302.11 |
| 2014-04-04 |
26 |
observed a spray bottle of bleach unlabeled today. keep all chemicals labeled. relabeled during inspection by pic to correct.7-102.11 |
| 2014-04-04 |
31 |
observed slaw that was stored in a very large portions today, tightly covered, and in a plastic container that had not met the cooling perameters. must use any combonation of approved cooling methods such as shallow food portions, metal pans, keep uncove |
| 2014-04-04 |
21 |
observed open american cheese and rice milk not date marked today. date mark all tcs foods once they have been opened/made. date marked today to correct.3-501.17 |
| 2013-11-11 |
54 |
6-501.110 using dressing rooms and lockersemployee items must be stored in a designated area where they will not contaminate food, food contact surfaces, clean linen, or togo materials. observed bike helmets and jackets stored ontop of dry goods in the b |
| 2013-11-11 |
39 |
3-304.14 wiping cloths, use limitationwhen not in-use, store wiping clothes in sanitizer. observed multiple towels on counter tops today and multiple towels stored inside of a make table. |
| 2013-11-11 |
31 |
3-501.15 cooling methodsobserved chicken soup cooling in the wif today with ice paddles in the product to speed up cooling. these ice paddles were melted and not helping the process- be sure to watch these paddles to make sure they are working as intend |
| 2013-11-11 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensobserved no disclosure or reminder of raw/undercooked animal foods on the lunch menu. offer this disclosure and warning on all points of orde |
| 2013-11-11 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionobserved cooked pork today that was date marked 11-3-13 in the wic- all pans discarded today. all tcs foods must be used or discarded within 7 days i |
| 2013-11-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold all tcs foods cold at 45-41f or less. observed oil/garlic mixture and slaw stored on ice today but the products were stacked high with |
| 2013-11-11 |
6 |
2-301.14 when to washafter handling raw animal foods and before handling rte foods, clean dishes, food contact surfaces, and before donning another set of gloves- wash hands. observed employee scoop raw shrimp with gloved hands and then handled the clean |
| 2013-11-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationkeep foods covered to protect them when they are in storage. observed slaw, onions, and other cut veggies uncovered in the wic today. covered during inspection. |
| 2013-08-05 |
43 |
4-502.13 single-service and single-use articles-use limitationssingle-use articles cannot be reused because they are not easily cleanable. observed aluminum metal pans stacked up on the clean end of the dishwasher and multiple were cracked and worn from |
| 2013-08-05 |
36 |
6-501.111 controlling pests observed fruit flies and flys in facility today. contact pest control company to get this issue corrected. observed fruit flys inside of the pineapple liquor mix today- discarded by pic during inspection. |
| 2013-08-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal foods by fct, with all beef steak stored seperate or above all ground beef. observed steaks stored in the same container as burgers today- moved during inspection |
| 2013-08-05 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses or know where to find a list of the big five illlnesses. employees did not know them and were not able to point them out during the inspeciton. recommend to post list for |
| 2013-05-24 |
18 |
cool tcs foods from 135f to 70f in the first two hours and then down to 45-41f or less in the next 4 hours. observed pinto beans that had been cooling overnight still above 45f today. pintos discarded during inspection. |
| 2013-05-24 |
12 |
parasite destruction record is onsite for the tilapia today that is used in ceviche. observed no parasite destruction records for shrimp or octopus- provide proof of parasite destruction or provide proof that they were farm-raised and pellet fed. correc |
| 2013-05-24 |
13 |
store foods by final cook temperature. observed shrimp stored over beef today in the wic and pork stored over beef in the wic. both moved below steak and above chicken today to correct. |
| 2013-05-24 |
2 |
pic(person-in-charge) must know when to exclude ill employees and when to allow those employees back to work. all employees must know the big five illnesses as discussed. handout in english and spanish given today. |
| 2013-05-24 |
23 |
the reminder statement is in place on the menus today. the disclosure of which foods are offered undercooked is not complete today though- asterik all items offered undercooked. corrected through instruction. |
| 2013-05-24 |
39 |
store sanitizer buckets off of the floor. |
| 2013-05-24 |
42 |
store clean dishes on a clean surface. observed airdrying rack with grease build-up today. |
| 2013-05-24 |
31 |
cool foods using approved methods such as: shallow/small food portions; stirring regularly; using ice paddles; put on ice; wif; uncovering foods; using metal pans etc. observed pinto beans cooling in the wic in a large portion and stacked ontop of one an |
| 2013-02-19 |
2 |
person-in-charge must know when to let previously ill employees back to work as discussed. all employees must know the big 5 illnesses that must be reported to the manager if they are diagnosed or exposed to one of them. handout given today. |
| 2013-02-19 |
21 |
date mark containers of milk that have been opened and only hold these for 4-7 days as discussed. |
| 2013-02-19 |
27 |
may need a variance approved through the state for the seafood ceviche. more information will be provided when it is available. |
| 2013-02-19 |
37 |
food shall only contact surfaces that have been washed and sanitized frequently enough or with a single-use article. observed mayo squirt bottle and parm. cheese container stored in the cut lettuce today on the line. the section of these bottles where ha |
| 2013-02-19 |
23 |
consumer advisory for raw/undercooked foods needs to be at all points a customer can order these items; such as using table tents on all tables; or providing the reminder and disclosure on the menu itself. |
| 2013-02-19 |
39 |
store wiping clothes in sanitizer when they are not in-use. observed wiping clothes on counters today and around the waist of employees. |
| 2013-02-19 |
42 |
store clean dishes on a clean; dry surface. bar glasses stored on a soiled airdry rack/mat today. |
| 2013-02-19 |
39 |
keep sanitizer bucket labeled. |
| 2012-12-10 |
20 |
store cold food at 45f or below. observed pico with cut tomatoes stored on ice at 52f. cdi by cooling rapidly. containers on ice must be down in the ice to stay cold. |
| 2012-12-10 |
39 |
wiping cloths shall be stored in sanitizer between uses. observed wet wiping cloths stored on the cutting boards and around the waists of employees. discontinue this practice. |
| 2012-12-10 |
37 |
do not stand on containers of food or place containers of food on the floor. observed an employee place a bucket of sauce on the floor and stand on it in order to reach a higher shelf. |
| 2012-12-10 |
23 |
facility needs a consumer advisory which complies with 3-603.11 on their menus for ceviche and oysters. also; steaks must have a consumer advisory or documentation that the steaks are whole muscle; intact beef. cdi by instruction. facility must have th |
| 2012-12-10 |
21 |
food requiring date marking can only be held for 7 days before discarding; including the day of preparation if held at 41f or below. observed a container of pork which was on day 8 according to the label. cdi by voluntary disposal. |
| 2012-12-10 |
2 |
facility must have an employee health/illness policy which is in compliance with the rules and the person in charge (pic) must inform their employees of their responsibilities under this policy. according to the pic there was no policy. cdi by instructi |