| Violation Date |
Code |
Description |
| 2018-12-19 |
47 |
4-602.13 nonfood contact surfaces - c observed a fan in the kitchen area with dust build up. ensure that fan is cleaned so that dust particles are not contaminating food. |
| 2018-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of dishes on the clean dry rack near the expo line. |
| 2018-12-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with wristbands preparing food on the cook line. |
| 2018-12-19 |
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 a container of sugar in a rack in the back kitchen with no label. repeat |
| 2018-12-19 |
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 food employee not use a barrier such as a paper towel to turn off the faucet. cdi- food e |
| 2018-12-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one with a food safety certification during the time of the inspection. |
| 2018-09-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that no on site employees had a food protection manager certification. ehs recommends getting more employees certified. |
| 2018-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored above cooked rice and brocolli in walk in unit. cdi: storage order corrected to place bacon beneath cooked items. |
| 2018-09-27 |
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 cooked peppers cooling on a table at end of cook line in room temperature |
| 2018-09-27 |
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 some unlabelled pans of spices on cook line. most oils and spices are properly labelled throughout facility. |
| 2018-09-27 |
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 knives stored in gap between flip top units on cook line. cdi: knive rem |
| 2018-09-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at bar area with lip contact surface exposed. |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and grease buildup on shelving throughout facility. repeat. |
| 2018-09-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee lunch meat stored on shelf above food for facility in small flip top across from ovens. repeat. |
| 2018-06-26 |
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 tags out of order. cdi-pic was able to put the tags in chron |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed green beans in cold drawer and rice in container on top of flip top on cook line above 45f. cdi-pic reheated rice to 165f and green beans were moved to the walk in to cool. |
| 2018-06-26 |
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 grilled mushrooms and potatoes and rice cooling on speed rack on kitchen. |
| 2018-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed eggplant produce stored on the floor of the walk in. |
| 2018-06-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee finishing off plates without a hair restraint.2-303.11 remove jewelry on hands and arms while prepar |
| 2018-06-26 |
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 food employee wash hands with less than 15 sec scrub and with turning off facet with bare |
| 2018-06-26 |
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 scoop for ice in the ice. |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris build up on shelving throughout the facility. |
| 2018-06-26 |
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 on shelf above flip top unit. observed a employee bottle of water on prep surface. |
| 2018-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on prep surfaces.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 |
| 2018-03-29 |
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 small container of just pureed tomatoes cooling in flip top unit. cdi-remo |
| 2018-03-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a few unlabeled chemical bottles. cdi-labeled. |
| 2018-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing on salmon for express lunch menu and seared tuna on regular lunch menu. verification req |
| 2018-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw fish in cold drawers across from grill. cdi-rearranged to proper storage order. |
| 2018-03-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certified food protection manager not on site during entire inspection. |
| 2017-12-21 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed pic was not present during inspection. pic arrived during time ehs was writing report. ehs spoke to pic about importance of being present during all processes done at establishment. |
| 2017-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over ready to eat foods in walk in cooler. salmon is served raw on spinach. observed smoked salmon over spinach in 2 door reach in cooler. cdi, raw beef and salmon |
| 2017-12-21 |
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 a few foods in flip tops, as well as in under counter coolers without date mark. foods such as cut melon and potatoes, spinach and |
| 2017-12-21 |
6 |
2-301.14 when to wash - p observed food employee did not wash hands upon arrival. food employee put on gloves, and began arranging fish that had been delivered upon arrival. cdi, food employee corrected by instruction. food employee returned to wash hands |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in walk in cooler. |
| 2017-12-21 |
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 working containers such as squeeze bottles, shakers and storage containers without identifying label. food employ |
| 2017-09-29 |
35 |
repeat non-complaince: observed machego cheese not labeled in walk in cooler. 3-302.12 food storage containers identified with common name of food - c label cheeses in storage.**improvement from previous inspection |
| 2017-09-29 |
33 |
observed shrimp thawing in sitting water, shrimp at 75 degrees f. cdi - moved to refrigerator3-501.13 use approved thawing methods. frozen items can be thawed in cooler, as part of a continuous cooking process, or under running water not to exceed 70 degr |
| 2017-09-29 |
31 |
observed pasta cooling in walk in cooler tightly wrapped in metal pan. cdi - discarded by pic.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 |
| 2017-09-29 |
20 |
repeat non-compliance: observed milk at 49. cdi - milk discarded by pic3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pa reminder: all cold foods must be held at 41°f beginning january 1, 2019. |
| 2017-09-29 |
13 |
observed smoked salmon over spinach in 2 door reach in cooler3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2017-09-29 |
12 |
observed tags on shelf above drawer cooler where muscles are stored, no tag with bag in walk in cooler.. cdi - tag moved to storage area in drawer cooler and to bag in walk in cooler.3-203.12 retain tag on the bag of shellstock until empty. record date o |
| 2017-09-29 |
2 |
pic was unable to recall illnesses and symptoms. cdi - educated and gave hand out.2-103.11 (m) person in charge-duties - pf pic is responsible for ensuring staff know the reportable illnesses and symptoms. |
| 2017-06-19 |
20 |
repeat non-complaince: observed parsley oil and garlic mixture at room temperature. cdi - discardedobserved meatball at 50 degrees. cdi - discarded3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p**improvement from previous inspection. |
| 2017-06-19 |
1 |
observed no pic present with certified as a food protection manager.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-06-19 |
2 |
pic had no knowldge of employee health policy. gave handout2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf**verification required. |
| 2017-06-19 |
14 |
employee stated that slicer is being cleaned daily. cdi - informed pic of requirements.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p must be washed rinsed and sanitized every four hours. |
| 2017-06-19 |
21 |
observed ham in walk in cooler dated 6/13 at 44 degrees. cdi - discarded3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-06-19 |
47 |
observed residue collecting on exterior near lead of ice storage bind.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-06-19 |
35 |
observed salt and pepper mixture not labeled on shelf near walk in. observed cheeses not labeled in walk in cooler.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-06-19 |
37 |
observed salmon stored on sheet pan on floor of walk in cooler.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-06-19 |
42 |
observed wet stacked plastic pans.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-06-19 |
23 |
observed items on menu that would not be undercooked labeled as such. observed cabreaos offering fried eggs that would be offered undercooked.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include |
| 2017-02-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed an unlabeled bottle of bleach under the 3 comp sink. |
| 2017-02-28 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed unlabeled salt and other spices on the cook line. label squeeze bottles as well. |
| 2017-02-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all items in the walk in cooler above 45f. all items that were in there longer than 4 hours were voluntarily discarded. see temp. chart. |
| 2017-02-28 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and prep unit gaskets. |
| 2017-02-28 |
45 |
4-501.11 maintain equipment in good repair. - observed the walk in cooler with an ambient air temp of 52f. maintenance will be out at 9 am to repair. facility is wokring out the prep units and reach in cooler and freezer. no prep is taking place tonight. |
| 2016-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-09-27 |
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 spices and liquids not labled at grill repeat violation. |
| 2016-09-27 |
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 chicken empanada mix canelloni dated 09-19-16 and smoked salmon opened and dated for 09-14. |
| 2016-09-27 |
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 two pans of mussels without tags. pic stated that they arr |
| 2016-09-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee use cell phone and change gloves without handwash. cdi by instruction. |
| 2016-05-03 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare hand cutting raw yucca. cdi- isntructions provided |
| 2016-05-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw asparagus stored on small prep table with large bowl of raw marinated protein. cdi- instruction provided; segregated |
| 2016-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked potatos and tcs rolls in top of prep unit at 47-48 f. |
| 2016-05-03 |
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 approximately 3 gallons of cooling tomato sauce in bottom of walk in cooler from yesterday at 59 f. cdi- discarded |
| 2016-05-03 |
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 low surface area to volume ratio metal pot open, cooling in walk in from l |
| 2016-05-03 |
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 multiple working containers of spices and liquids not labeled. |
| 2016-05-03 |
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 only one tcs food not date marked. cdi- date marked |
| 2016-02-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive food debris accumulation on non-food contact surfaces of display slicer. cdi- instruction on effective cleaning |
| 2016-02-11 |
46 |
4-603.16 soiled utensils shall be washed, rinsed and sanitized in manual warewashing processes. observed no rinse step for utensils being washed and sanitized then dried. cdi- instruction provided set up 3 compartment sink left to right wash, rinse and sa |
| 2016-02-11 |
45 |
4-501.11 maintain equipment in good repair. observed kithcens only hand sink still not supplying water and reasonable velocity/pressure. repeatviolation |
| 2016-02-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed only hand sink in kitchen took about 3 minutes to get to 100 f. it is not reasonable to expect and employee to wait for this hand sink to take 3 minutes to get hot. cdi- finally achieved 100 f |
| 2016-02-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff with food safety certification present. |
| 2015-12-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff present at time inspection started with food safety certification. prep starts at 4 pm and a food safety manager must be present or prep must wait until fo |
| 2015-12-30 |
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 crispy beef cooling from this morning , more than 8 hours at 55 f. cdi- discarded |
| 2015-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs in refrigerator at 49 f. cdi- discarded |
| 2015-12-30 |
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 scoop in standing room temperature water. cdi- instruction provided |
| 2015-12-30 |
45 |
.4-501.11 maintain equipment in good repair. observed only hand sink in kitchen to have less flow force than desirable and upright refrigerator ambient air temp at 51 f. vr for repair |
| 2015-12-30 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thermometer off clibration more thatn 2 f. vr for recalibrate |
| 2015-09-17 |
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 soup cooling in ice bath for 3 hours was 63 degrees. see temperature chart for cooling rate. cdi: pic instructed to move soup to s |
| 2015-09-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. water bottle in bottom of prep cooler in contact with patron food. cdi: employee moved. repeat |
| 2015-09-17 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p employee washing dishes moved from loading dish rack with dirty dishes t |
| 2015-09-17 |
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 no date of last shellstock used on tags stored. cdi: pic informed to |
| 2015-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p salsa verde containing garlic and oil prepared 09/16 stored on ledge above prep cooler. cdi: employee voluntarily discarded. |
| 2015-09-17 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf poor water pressure at handsink next to dishwasher. |
| 2015-09-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. unlabeled containers of oils above prep cooler, unlabelled containers of spices next to stove top and unlabelled containers of spi |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. employee towel drying dishes as they were removed from the dishwasher. cdi: employee directed to air dry all dishes. |
| 2015-09-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board on front wait area in kitchen and small cutting boards with deep cuts in need of resurfacing or replacing.4-101.11 food contact surfaces |
| 2015-09-17 |
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 pot of soup cooling in ice bath but no stirring being done. see temperature chart |
| 2015-08-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee eating soup on cutting board in kitchen. cdi-removed , cleaned; instruction provided |
| 2015-08-26 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed facility has no tags for july or june, only august. cdi- must keep for 90 days. |
| 2015-08-26 |
13 |
the 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed facility prepping raw shrimp on cutting board of open rpep unit full of ready to eat foods. cdi- removed; cleaned |
| 2015-08-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer guards with old food residue accumulation. cdi- removed and cleaned4-501.114 maintain sanitizer at correct concentrations. -p observed dis |
| 2015-08-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked rice and cooked meatballs sitting on stove no heat source on at 128-129 f. cdi- reheated above 165 f |
| 2015-08-26 |
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 goat cheese croquettes and sliced cheese and meatballs past date marked based on temperature. |
| 2015-08-26 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed urine remover clorox cleaner stored over 3 compartment sink for use in kitchen. mfr usage does not |
| 2015-08-26 |
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 4-301.11 provide equipment in number and capacity so that cooling, heating, and hol |
| 2015-08-26 |
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 wet wiping cloth atop cutting board. cdi- removed |
| 2015-08-05 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no staff present had food safety certification . |
| 2015-08-05 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed pic, pedro unfamiliar with an employee health policy, big 5 illnesses or symptoms. vr |
| 2015-08-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on prep sink and on cutting board at prep unit. cdi- discarded |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in one prep unit to be at 47 f or higher. see temp chart vr placed on temporary tphc |
| 2015-08-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine not santizing. 0 ppm chlorine. |
| 2015-08-05 |
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 beef empenadas not date marked . cdi- date marked 3-501.18 discard the food requiring date labels once time/temperature window has |
| 2015-08-05 |
45 |
4-501.11 maintain equipment in good repair. observed prpe unit in front cold holding above 47 f. see temp chart observed dish machine not operating properly vr |
| 2015-08-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed main hand sink leaking profusely on floor. |
| 2015-03-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. |
| 2015-03-23 |
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 pan of cleaned mussels with two different tags inside conta |
| 2015-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed badly soiled slicer, soiled can opener blade. cdi - both cleaned during inspection. |
| 2015-03-23 |
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 no date marking on several foods - mascarpone cheese, ricotta cheese, cooked potatoes, queso fresco. cdi - those from saturday we |
| 2015-03-23 |
33 |
3-501.13 use approved thawing methods. observed several boxes of frozen calamari thawing on sheet pan sitting out in kitchen. product measured 38f. cdi - all moved to walk in cooler. explained rule to pic. |
| 2015-03-23 |
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 same cooling method violation as last inspection - cooling items sitting o |
| 2015-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth on counter to left of cook line. |
| 2015-03-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed small green cutting board stored behind faucets of dump sink at bar. cd |
| 2015-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets at walk in cooler, one undercounter cooler, one prep cooler. observed rusted shelving in walk in cooler, worn and peeling sections on another cooler rack in kitchen. |
| 2015-03-23 |
54 |
6-303.11. intensity - lighting: c - increase lighting at soiled drainboard side of dish machine to at least 30 foot candles. |
| 2014-10-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed only hand sink in kitchen missing paper towels. stocked during inspection. |
| 2014-10-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken (packaged in house) stored above shrimp in freezer. observed raw egg bath stored with ready to eat foods in walkin cooler. discarded. |
| 2014-10-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf facility could not locate their policy. left spanish and english copies on site. pic advised he would post. |
| 2014-10-30 |
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 hummus and mahon cheese unlabeled. labeled during inspection. 3-501.18 discard the food requiring date labels once time/temperatu |
| 2014-10-30 |
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 cooked octopus, potatoes, ribs and wings on sheet trays sitting out coolin |
| 2014-10-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tomato sauce sitting on top of stove at 106f and broth at 116f. both were discarded voluntarily. |
| 2014-10-30 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop laying down in ice. |
| 2014-10-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility did not have chlorine test strips on hand. pic went to another facility and obtained some. |
| 2014-10-30 |
54 |
6-303.11 intensity-lighting - c. increase lighting at dish machine soiled drainboard to 30foot candles. |
| 2014-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels on prep surfaces throughout. |
| 2014-05-27 |
12 |
3-203.12 shellstock, maintaining identification - pf. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. observ |
| 2014-05-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed minor soil on a scoop and wax buildup on citrus squeezer. cdi - both sent to be cleaned. |
| 2014-05-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain potentially hazardous food (time /temperature control for safety food) ph/tcs food at 135f or above. observed omelet pieces stored on |
| 2014-05-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold time/temperature control foods at 45f or below. observed small cheese and salad prep cooler was not holding tempera |
| 2014-05-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-05-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. asterisk missing next to tuna carpaccio. vr - verification required. |
| 2014-05-27 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. observed no thin probe thermometer. vr - verification required.4-203.12 tempe |
| 2014-05-27 |
35 |
3-302.12 food storage containers identified with common name of food - c. label working containers of food or food ingredients with the common name of the food. observed sugar, flour, cornmeal not labeled. |
| 2014-05-27 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed wet nested metal and plastic pans, wet and closed food processor. |
| 2014-05-27 |
54 |
6-501.110 using dressing rooms and lockers - c. lockers or designated areas shall be used for storage of employee personal items. observed purse stored on equi[pment shelf. |
| 2013-11-11 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-11-11 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.observed food employee bare handle ready to eat cheese.cdi- corrected through instruction |
| 2013-11-11 |
12 |
3-203.12 shellstock, maintaining identification the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. pf observed shellfich tags not date marked with day last of the product was sold.cdi- corrected |
| 2013-11-11 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi- hand out given |
| 2013-11-11 |
49 |
5-205.15 system maintained in good repair a plumbing system shall be: (a) repaired according to law; p and (b) maintained in good repair. observed no handle for cold water at only hand sink in kitchen.vr for repairs |
| 2013-11-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-08-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-08-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed tray of cleaned utensils with multiple items soiled. cdi-re cleaned |
| 2013-08-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding |
| 2013-08-02 |
12 |
3-203.12 shellstock, maintaining identification 3-203.12 shellstock, maintaining identification. (a) except as specified under subparagraph (c) (2) of this section, shellstock tags or labels shall remain attached to the container in which the shellstoc |
| 2013-08-02 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-03-18 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-03-18 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-18 |
4 |
violation codes(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and |
| 2013-03-18 |
12 |
) the following statement in bold; capitalized type: this tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days?; pf andobserved clams and mussels with no tags in prep cooler. cdi- coorected through i |
| 2013-03-18 |
19 |
violation codes(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperat |
| 2013-03-18 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed cheeses out of date. cdi- corrected through instruction |
| 2013-03-18 |
20 |
violation codes(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p |
| 2012-12-10 |
12 |
rules require tags with all shellstock. observed musssels with no tag. cdi- corrected through instruction. |
| 2012-12-10 |
37 |
rules require food stored accessible to patrons must be protected. observed serrano(cured) ham on slicing machine at bar accessible to patrons but not shielded in any way. cdi- corrected through instruction |
| 2012-12-10 |
23 |
rules require consumer advisory for under cooked proteins. observed facility offers undercooked churasco-( grilled skirt steak ). cdi - must be corrected by next inspection. |
| 2012-12-10 |
20 |
rules require all tcs foods cold held must be 45 f or colder at all times. observed dates with cheese; leaf spinach and deli meats cold held above 50 f and cooked quiche like pies at 93-107 f above range. cdi- pies discarded and the rest removed to cool |
| 2012-12-10 |
12 |
rules require tag accompany shellstock. observed three different tags with cambro of clams. cdi- corrected through instruction. |
| 2012-12-10 |
1 |
facility must have employee with active managerial control that has food safety certification. observed no one with both. cdi- corrected through instruction. |