| Violation Date |
Code |
Description |
| 2018-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of metal containers observed in dish pit. seperate to allow air drying. repeat. |
| 2018-12-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some shaker containers not labeled. |
| 2018-12-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p one salsa container dated for 11-24 not discarded in time. cdi- discarded. |
| 2018-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple foods recorded above 45f (see chart). unaware as to what caused temp. abuse as all the equipment was working. cdi- discarded. |
| 2018-12-03 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw eggs stored over rte cut tomatos in reach in cooler. cdi- storage order reversed.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw comm. |
| 2018-06-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf soiled cups stored in hand sink at server station. cdi - cups sent to dish area. |
| 2018-06-19 |
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 diced tomatoes placed in flip top to cool. cdi- relocated to walk in cooler for rap |
| 2018-06-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one line cook not wearing hair restraint upon entry to kitchen. cdi - staff donned hat. |
| 2018-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet wiping cloths stored on prep counters throughout kitchen. keep these in sanitizing solution once wet. |
| 2018-06-19 |
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. ice scoop stored with handle touching ice at bar. cdi - ice scoop placed in small |
| 2018-06-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean dark build up from inside both ice machines. |
| 2018-06-19 |
45 |
4-501.11 maintain equipment in good repair. replace badly rusted shelves in walk in cooler. |
| 2018-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust and debris build up from walk in cooler fan guards and shelves in walk in cooler. |
| 2018-06-19 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispens |
| 2018-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. several metal pans wet stacked on the clean dish shelf. separate to allow air drying. |
| 2017-12-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple foods in reach in units, wic, etc not covered and protected from physical contaminants. when not cooling down, cover all foods. |
| 2017-12-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. margerine, oil, and spices all unlabeled. |
| 2017-12-18 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one sani. bucket was recorded at 0ppm bleach. |
| 2017-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved shrimp, onions, and mixed veggies holding on shelf above stove below 135f. pic stated they are held there hot for a couple mins. assure once food goes below 135f, food is eithe |
| 2017-12-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards in prep unit area in need of replacement. |
| 2017-12-18 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. tongs and ice scoop were sto |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. shelves in wic are very rusty and in need of replacing. |
| 2017-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacking of metal containers. assure all eqiupment and utensils are being properly air dryed. |
| 2017-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf pitcher of soap near 3 comp. sink was not labeled. cdi- soap labeled. |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple knives observed with soiled food debris. cdi- knives taken to dishwasher.4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency nec |
| 2017-09-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at handsink. |
| 2017-06-16 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf ice in handsink. do not dump ice in handsink. |
| 2017-06-16 |
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 is not writing date of last use on tags. vr. repeat3-203.12 |
| 2017-06-16 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observe an employee |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many foods holding above 45f. upon entering facility for inspection, pic informed ehs that wic was experiencing problems and there was currently a repair-man on the roof worki |
| 2017-06-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of plates, bowls, and metal containers. |
| 2017-03-16 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. multiple in-use utensils st |
| 2017-03-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf cole slaw in large plastic tub was recorded above 45f. pic stated product was made at 1 |
| 2017-03-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf sanitizer bucket unlabeled. cdi- bucket labeled. |
| 2017-03-16 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw steak stored over cooling rte chicken in wif. cdi- chicken moved.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw comminuted hamburg st |
| 2017-03-16 |
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 is not writing date of last use on oyster tags. cdi- facilit |
| 2017-03-16 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed an employee wet a cloth in front sink and ice observed in bar sink. cdi- informed pic and employee that such practices are not allowed, as handwash sinks are only to be used fo |
| 2016-12-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one sanitizer bucket recorded with low bleach concentration. cdi- bucket exchanged. |
| 2016-12-15 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed two spoons in prod |
| 2016-12-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple food items recorded at a temp. above 45f (see chart). pic stated item |
| 2016-12-15 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored on shelf above facility i |
| 2016-12-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-09-15 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. wash solution of 3 compartment sink was dirty as one could not see bottom of sink. |
| 2016-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of metal bins. |
| 2016-09-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one sanitizer bucket was recorded low at 0ppm bleach. |
| 2016-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two units that were not holding temps. products in reach in drawers as well as product in flip top unit all were recorded above 45f. cdi- pic stated products had been in unit f |
| 2016-09-15 |
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 tags were stored in chronological order. cdi- tags re-arranged. |
| 2016-06-16 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal drink stored on top shelf of |
| 2016-06-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce, pico, cheese in flip top and diced tomatos in wic all above 45f. cdi- |
| 2016-06-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many plates and bowls with dry food debris on surfaces. cdi- all items were taken to dishwasher to be re-washed. |
| 2016-06-16 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed produce stored over rte pico, cilantro, and others. repeat.3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw beef in freezer stored over r |
| 2016-03-29 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken being stored above ham in freezer. cdi- pic rearranged order. repeat.3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observ |
| 2016-03-29 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed unathorized young girl in kitchen upon start of inspection. keep all unathorized persons out of kitchen. |
| 2016-03-29 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a pitcher in handsink. cdi- pitcher was removed.5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice and food |
| 2016-03-29 |
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 not in chronological order. cdi- pic rearranged |
| 2016-03-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed salad in flip top unit at 50f. pic stated salad was placed in flip top unit imm |
| 2016-03-29 |
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 paper towel dispenser broken and not securely attached to wall at sever statio |
| 2016-03-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed knives being stored |
| 2016-03-29 |
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 damaged plate, ice scoop, and many damaged large plastic tubs. cdi- scoop and t |
| 2016-03-29 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed drain pipe down inside drain with no air gap to prevent backflow at drain below dishwasher. provide air gap. vr |
| 2016-03-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on ground. cdi- bucket moved off ground.3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a che |
| 2015-12-04 |
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 jar of sugar that was unlabeled. |
| 2015-12-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chlorine disinfectant labeled as sanitizer. cdi-- pic added water to diliute it to sanitizer. |
| 2015-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top unit not holding temperature and reading at about 50f (see chart). all other food products were in an ice bath as the pic was aware the unit was not |
| 2015-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obersved a soiled knife, pan, and plate being stored as clean. cdi-- all items were taken to sink to be washed, rinsed, and sanitized. repeat. |
| 2015-12-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken being stored above raw steak in reach in drawers in two prep units. cdi-- pic rearranged order. |
| 2015-12-04 |
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 not maintaining shellstock tags in chronoligical order. |
| 2015-06-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - pic did not know what the health policy was. cdi - left a copy with the pic |
| 2015-06-25 |
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 does not have oyster tags from the previous bags. explaine |
| 2015-06-25 |
14 |
general comment .4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed bar dishmachine not sanitizing. cdi - facility is using the big dishmachine in the back until it is fixed. verification required 7/ |
| 2015-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 prep units holding above 45f. facility is using other working units and the walk in. maintenance has been called. all items were above 45f. (see temp chart). observed pico h |
| 2015-06-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cut lettuce undated in the walk in cooler. cdi - pic dated the lettuce for yesterday.3-501.18 discard the food requiring date lab |
| 2015-06-25 |
52 |
general comment 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - observed an overflow of trash. cdi - trash company called and someone is coming to dump it. |
| 2015-06-25 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on all walk in cooler doors and some prep units. replace gaskets. observed a cracked ice machine door. replace door. observed a damaged door in the dry storage room. repair bottom of doo |
| 2015-06-25 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the 3 comp sink. |
| 2015-06-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plates, bowls and cups stacked wet. |
| 2014-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic butter at 65f on cook line. maintain cold or provide documentation that item is not a tcs food. garlic butter put on ice and in prep cooler. |
| 2014-12-15 |
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 tortilla being touched with bare hand and put onto a warming unit by wait staff. if tortilla reaches 165f |
| 2014-12-15 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed rolling table side guacamole cart left near restroom entrance. ensure uncovered items are free for customer contamination by monitoring cart and keping out |
| 2014-12-15 |
12 |
3-203.12 record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed no dates on shellstock tags. also ensure tag is kept with oysters until container is finished. pic put tag |
| 2014-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed cracked interior panel of the ice machine, cracked top of sugar bin, leaking drain line on the 3 comp sink, 3 section walk-in cooler/freezer used as for cooler and dry storage, knife sharpener tool us |
| 2014-12-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed wooden spoons used on the guacamole cart stored in a pitcher of room te |
| 2014-04-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be free of accumulation of dust, dirt, and food debris. observed heavy dust buildup on fans in walk in cooler. |
| 2014-04-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of repair. observed severely rusted shelving on several shelves near dish washing area. |
| 2014-04-28 |
42 |
4-901.11 equipment and utensils, air-drying required - c. equipment and utensils shall be air dried before stacking. observed several large plastic containers stacked while wet. |
| 2014-04-28 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed one box of limes stored on the floor in the walk in cooler. |
| 2014-04-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed pork tamales at 46f in the walk in cooler. |
| 2014-04-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be maintained at 135f or above. observed one pan of white rice stored in a hot box at 130f. |
| 2014-04-28 |
12 |
3-202.18 shellstock identification - pf. shellstock shall be obtained in containers bearing legible source identification tags. observed oysters without any identification. pic stated they are purchased from sysco. sysco emailed the invoice and proof |
| 2013-09-12 |
7 |
3-301.11 preventing contamination from hands. one wait staff personnel observed taking tortillas from warmer with bare hand. cdi- verbal correction as to requirement. tortilla reheated on warmer; discussed options for handling ready to eat foods with oper |
| 2013-09-12 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition. pan of cooked beef with a preparation date of 9/2 on it being stored in walk in cooler. cdi- verbal correction. discussed options with operator. oper |
| 2013-09-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. raw food items in prep cooler drawers not under temperature control. external thermometer on unit indicates 57f. food items in prep cooler |
| 2013-09-12 |
45 |
4-101.19 nonfood-contact surfaces. one cutting board heavily scarred, damaged lids on some containers. replace damaged items. |
| 2013-09-12 |
37 |
3-305.11 food storage-preventing contamination from the premises. ready to eat produce stored in direct contact of shelving in prep coolers, and washed and cut produce stored in container of unwashed produce. cdi- all corrected. |
| 2013-02-01 |
20 |
food items being held cold for safety shall be maintained at 45f or below. multiple raw items in prep cooler drawers not under temperature control. see chart for items and temperatures. head chef advised all placed in drawers one hour or less from start o |
| 2013-02-01 |
53 |
provide floors; walls; and ceilings that are easily cleanable. repair is needed of multiple floor areas and cove base areas throughout facility. |
| 2013-02-01 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. utensil shelving; storage shelving; multiple counter top cutting boards; and storag |
| 2013-02-01 |
39 |
wiping cloths being stored in sanitizer shall be stored off the floor. containers of sanitizer with wiping cloths stored in them being stored on the floor. cdi- verbal education as to rule. no points taken today |
| 2013-02-01 |
39 |
wiping cloths shall be used so as to prevent contamination. multiple employees with cloths hanging on aprons. employees observed wiping prep surfaces then using cloths to turn dials on equipment and handles; then reusing same cloth. cdi- verbal correction |
| 2013-02-01 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-02-01 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-02-01 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. containers of chlorine sanitizer not labeled as to |
| 2013-02-01 |
23 |
consumer advisory shall be provided indicating all foods that are served undercooked or raw. operator advised that steaks are offered undercooked and fish ceviche is not heat treated; shrimp and octopus ceviche are cooked prior to serving. cdi- advised of |
| 2013-02-01 |
21 |
potentially hazardous ready to eat food items shall be date marked per the rule requirement. food items in walk in cooler are date marked; but are indicated as being stored beyond the number of allowable days based on the set temperature perimeters. cdi- |
| 2013-02-01 |
2 |
employee health policy is required. operator advised ill employees are not allowed to work; current policy does not include knowledge food borne illness; and the exposure component. cdi- verbal education as to rule; example health policy provided. employe |