| Violation Date |
Code |
Description |
| 2018-11-05 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - cclean underneath the dishwasher where debris is present and the vents to the left of the office. repair the wall outside of the office. repair all broken floor tile. floors, walls, and ceilin |
| 2018-11-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: reattach the gasket at the small prep cooler door. maintain equipment in good repair. |
| 2018-11-05 |
42 |
4-901.11 equipment and utensils, air-drying required - ccomment: observed several food storage pans stacked wet in the clean air drying area. air dry equipment and utensils after cleaning and sanitizing. |
| 2018-11-05 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: observed unlabeled spices at the grill and at the prep cooler. label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pas |
| 2018-11-05 |
31 |
3-501.15 cooling methods - pfobserved large (chunked) portions of pork cooling in the reach in cooler while tightly covered. quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around |
| 2018-11-05 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pthe following foods were out of date marking compliance: salsa roja with a prep date of 10/25, mild salsa with a prep date of 10/25, salsa picante |
| 2018-11-05 |
18 |
3-501.14 cooling - pobserved pork cooked today at 12 pm per conversation with the pic. the pork was at 81f. the temperature of the pork was taken at 3 pm. quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f t |
| 2018-11-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pcomment: observed food debris on food slicer stored in clean dish area. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi (corrected |
| 2018-06-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef patties stored over raw fish. cdi pic relocated raw beef patty to bottom shelf. |
| 2018-06-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in ice machine. make sure to increase cleaning frequency.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sigh |
| 2018-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled peppers and onions being held below 135 degrees. cdi pic discarded product. |
| 2018-06-27 |
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 3c containers shredded beef that was prepared on 6/25 without a date marking. observed ham prepared on 6/25 without a date marking. |
| 2018-06-27 |
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 lettuce tightly packed in plastic container, covered and still reading abo |
| 2018-06-27 |
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 floor starting to crack in places. observed wall damage by ware washing. obser |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on walk in cooler racks, dry storage and back part of flip top units. make sure to increase cleaning frequency. repeat |
| 2018-06-27 |
54 |
6-303.11 intensity-lighting - c lighting in walk in cooler shall be 10 foot candles. observed walk in cooler dim and not meeting 10 foot candles. make sure to increase lighting. |
| 2018-06-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor flying insects in the food establishment. make sure to have pest control address.6-202.13 properly locate mechanical insect control devices. observed bug light being sto |
| 2018-01-30 |
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. -pchicken broth had been cooling overnight and still had not reached <45f. cdi product discarded. |
| 2018-01-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved quat. sanitizer at 50ppm today- cdi concentrate bottle changed out with a full one and it bumped it to 200ppm. |
| 2018-01-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved chicken broth with no date and it was made >24 hours prior-cdi discarded.observed cooked pork and tamales taht are pulled from the f |
| 2018-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on walk in racks, wall racks, and fryer. |
| 2018-01-30 |
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 some build up on the wall along the steam table, |
| 2018-01-30 |
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. -pfobserved chicken broth that had cooled overnight in a plastic bucket in a very deep |
| 2017-10-03 |
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.small amount of build up on the wall along the steam table |
| 2017-10-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee cutting veggies with a bracelet on. |
| 2017-10-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed peeled onion stored in a box of unwashed tomato- cdi onion discarded by pic. store clean veggies in a clean container. if tomato |
| 2017-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on the cheese shredding equipment, meat tenderizer mallet, lime press, chopper and veggie peeler- cdi all sent back to be rewashed during the |
| 2017-10-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved an employee filling the santiizer bucket in the handsink. cdi water dumped out and refilled at the 3 cmpsink. |
| 2017-06-09 |
45 |
4-501.11 maintain equipment in good repair.observed rusted racks in the walk in cooler and a torn gasket on the 2 door cold unit. |
| 2017-06-09 |
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 a small amount of build up on the air dry rack next to the 3 comp. sink. |
| 2017-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed some gnats in the facility near the prep sink. |
| 2017-06-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved salsa cooling in a very deep plastic container today in the walk in cooler. |
| 2017-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods in the make tables and walk in cooler holding at >45f today(see chart). pic stated she checked temperatures this morning with her themermomter and foods were holding a |
| 2017-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved peppers holding at 165f to correct. |
| 2017-03-08 |
14 |
observed a bottle labeled as sanitizer at >200ppm chlorine today- dumped out to correct.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2017-03-08 |
12 |
observed a parasite destruction letter for the tilapia used in ceviche but it did not match the company that is listed on the box or invoice. provide proof that this is the same fish or provide a parasite destruction letter for that brand on the box.vr |
| 2017-03-08 |
21 |
observed commerically prepared garlic and oil without a date. date this product once it has been opened and follow 4-7 days depending on holding temperature.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held mor |
| 2017-03-08 |
31 |
observed pico cooling in a deep portion with a tight lid- product broken down into smaller portions to correct.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 pro |
| 2017-03-08 |
39 |
observed 0ppm chlorine in the sanitizer bucket today- remade to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-03-08 |
45 |
observed two cracks inside of the ice mahcine. repair with a food grade material or replace-vr in 10 days.observed a lime press that had peeling paint- pic pulled off of the line so that it will not be used.4-202.11 food contact surfaces shall be smooth, |
| 2016-12-13 |
12 |
observed no tag on the oysters in the walk in cooler. the tag had been placed in the office with a used by date on it when they had not all been used. the date was marked out and the tag was placed back into the oyster box to stay with product until the |
| 2016-12-13 |
14 |
observed dishwasher not sanitizing today- repairman called and it is now sanitizing at 50-200ppm.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2016-12-13 |
31 |
observed cactus salad cooling with a tight lid- uncovered during inspection.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 |
| 2016-12-13 |
33 |
observed pork thawing at room temperature today. pork discarded by pic to correct.3-501.13 use approved thawing methods such as microwave, cooking process, refrigeration, or continuously running/draining cold water. |
| 2016-12-13 |
6 |
observed an employee handle raw shimp with his gloved hands and then change gloves without washing hands. employee stopped to take off gloves and wash hands to correct.2-301.14 wash hands after activities that contaminate them. -p |
| 2016-12-13 |
53 |
observed build up on the cook line wall.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. |
| 2016-12-13 |
54 |
observed <50 ft candles of light on the prep line today. more lighting is needed in prep areas, the cook line and in the walk in cooler.6-303.11 intensity-lighting - c |
| 2016-12-13 |
51 |
observed no covered trash recepticle in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-09-02 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting in both restroom stalls. lights are not working. repair these. -0- |
| 2016-09-02 |
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 buildup on the walls near the dish machine. clea |
| 2016-09-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark buildup on the inside of the reach in door. observed dust buildup on the shelving. clean these. -.5- |
| 2016-09-02 |
46 |
4-603.16 rinsing procedures - c provide a distinct wash, rinse and sanitizer solution when manually warewashing in the 3-compartment sink. observed pre-rinse used for rinsing, subjecting the sanitizer solution to backsplash of food debris. fill the middle |
| 2016-09-02 |
45 |
4-501.11 (b) maintain equipment in good repair. observed split gaskets on the two prep units at the cook line. repair. 4-501.11 maintain equipment in good repair. observed pitted shelving and damaged floor and shelving in the walk in cooler. resurface or |
| 2016-05-24 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in sink under running water at 72f. cdi - pic iced down product and took to prep area. pic stated thawing will be done in walk in during the hot months of the year. -0- |
| 2016-05-24 |
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 observed dish washer handle soiled dishes and then go to clean drain boa |
| 2016-05-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blade sharpener in the basin of the first handsink inside the kitchen during the inspection. cdi - pic removed and took sharpener to kitchen, reminding kitchen |
| 2016-05-24 |
20 |
_3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes at 52f and guacamole at 54f in the flip top near the grill. cdi - items placed temporarily on time and tphc form left with facility today to use time on these items. - |
| 2016-05-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed sewer flies near the back of the first toilet in the women's restroom. maintain and increase frequency of pest control schedule as needed. -0- |
| 2016-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed pitted shelving and damaged floor and shelving in the walk in cooler. resurface or replace these shelves and restore the floor of the walk in cooler. -2- repeat |
| 2016-05-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving on which clean pots and other dishes are stored. clean. -0- |
| 2016-05-24 |
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 burned ceiling above the row of lights in the women's restroom. replace with s |
| 2016-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plates on clean drain board of dish machine with food contact surface facing upward not allowing water to drain. cdi - pic instructed dish washer to keep clean |
| 2016-01-27 |
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 warbled ceiling in kitchen after hot water heater repair in the ceiling. repai |
| 2016-01-27 |
45 |
4-501.11 maintain equipment in good repair. observed pitting of rear wall of prep cooler under soda dispenser, pitted shelving throughout and ceiling falling down in walk in cooler. resurface interior of prep cooler, resurface or replace shelving and secu |
| 2016-01-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack near the dish machine. demonstrated pyramid stacking for pic on the drying rack. -0- |
| 2016-01-27 |
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 pans of food that were placed in clean pans this morning but no date mark label was re-applied to product. cdi - pic reminded kitch |
| 2016-01-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed pan of raw beef stored between two pans of raw chicken. cdi - pic moved bee to extreme left and grouped containers of raw chicken to prevent cross-contamination. -1.5- |
| 2016-01-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee rinsing off knife in handsink. cdi - pic instructed employee to take knife to 3-comp sink for cleaning and to clean the handsink. -0- |
| 2015-10-06 |
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 oil, seasoning salt and salt shaker at cook line without label present. label these items with the common name of the ite |
| 2015-10-06 |
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 without last use date marked for trace back. |
| 2015-10-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of cut chicken stored over cut beef on shelf in walk in cooler. all other cut chicken was on the bottom shelf. cdi - pic rearranged shelf by final cook temp. -0- |
| 2015-10-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket at front cook line reading 0 ppm. cdi - pic refilled with solution of proper concentration. -3- repeat |
| 2015-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tiger shrimp on prep table at 59f. cdi - item placed in walk in cooler to cool. -0- |
| 2015-10-06 |
37 |
3-303.12 storage or display of food in contact with water or ice - c do not store food in direct contact with undrained ice. observed tiger shrimp on prep table and in walk in cooler in direct contact with undrained ice. cdi - pic instructed to use drain |
| 2015-10-06 |
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 three wet wiping cloths in the kitchen and dish area. keep in sanitizer solution between us |
| 2015-10-06 |
45 |
4-501.11 maintain equipment in good repair. observed door of walk in cooler bent inward. repair. -0- |
| 2015-10-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility and in walk in need of cleaning. clean. repeat -1- |
| 2015-10-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pipe leaking under utility sink near walk in. repair. -0- |
| 2015-10-06 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed wall in can wash damaged and hallway baseboards missing. repair.6-502.12 floor |
| 2015-10-06 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all areas of the facility and at least 20 foot candles in restrooms. observed four lights out in restroom. pic stated they are controlled by breaker box and are in the off position. turn on the |
| 2015-07-13 |
14 |
4-501.114- sanitizing solutions for a manual operation shall be at appropriate levels for sanitization during contact times -p. observed quat sanitizing solution in 3- compartment sink reading 50 ppm. cdi- new sanitizing solution was mixed at atleast 200 |
| 2015-07-13 |
38 |
2-402.11-food employees shall wear an effective hair restraint to keep hair from contacting exposed food, equipment, and utensils. observed food employees preparing food with no hair restraints. |
| 2015-07-13 |
13 |
3-302.11(a)- protect food from cross contamination in storage by separating unwashed fuits and vegetables from ready-to-eat foods-p. observed unwashed vegetables stored over ready-to-eat foods in walk-in cooler. cdi- food employee rearranged foods to refl |
| 2015-07-13 |
53 |
6-501.11- physical facilities shall be maintained in good repair. observed metal on bottom of door in walk in cooler in need of repair. observed wall baseboard breaking away from wall by back prep sink. observed cracked floor tiles in front of walk-in coo |
| 2015-07-13 |
47 |
4-601.11(b)/(c)- equipment nonfood contact surfaces shall be kept clean. observed build up of debris on racks in walk-in cooler. |
| 2015-02-11 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. better cleaning needed under equipment in facility. some |
| 2015-02-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food build-upon shelves of walk-in cooler. |
| 2015-02-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. some cold units without functioning thermometer. verification needed. |
| 2015-02-11 |
33 |
3-501.13 use approved thawing methods. thaw foods under cold running water completely submerged, under refrigeration, or as part of the cooking process. observed packaged large cuts of beef under running water 53 f on surface. |
| 2015-02-11 |
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: found large volume of pico in oversized bus tub 50 f covered after three hours. cd |
| 2015-02-11 |
9 |
3-201.11 use food from approved sources only.-p : pic stated latest oyster delivery from sysco contained box of oysters with no tag. pic had called supplier and received tag photo texted. prestige oyster co. sp 216. company is on certified shippers list. |
| 2014-11-05 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed stacks of pans wet. |
| 2014-11-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed no consumer advisory on picture menu for ceviche, ostiones, el bueno (huevos). |
| 2014-11-05 |
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 cheese sauce in large volumes being cooled in ice in prep sink. volumes |
| 2014-11-05 |
45 |
4-502.11(a) maintain utensils in good repair. observed utensils no longer able to meet 4-1 & 4-2. cdi- utensils discarded. |
| 2014-11-05 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. more frequent cleaning under and behind equipment needed. |
| 2014-11-05 |
50 |
.observed drain pipe from ice machine with no connection to floor drain. add pvc or tubing to transport wastewater to floor drain under ice machine. |
| 2014-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant build-up of food on shelves in walk-in cooler. |
| 2014-08-12 |
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 chipped floor tiles. observed caulking at 3-comp sink accumulating soil and bl |
| 2014-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk-in with significant buildup. |
| 2014-08-12 |
31 |
3-501.15 cooling methods - pf: 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 do not cover cooling foods until they reach 45 f or |
| 2014-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: food in holding units shall be 45 f or below. found guacamole in flip top 48 f. found pulled chicken in walk-in 48 f. found raw chicken 61 f in bottom of prep cooler. cdi-moved guacamol |
| 2014-08-12 |
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 employee slice tomato and avocado garnishes for plated meal with bare hands. cdi- discarded contacted food |
| 2014-05-15 |
47 |
4-602.13 nonfood contact surfaces - c: non food contact surfaces shall be clean to sight and touch. observed buildup on shelves in walk-in cooler. |
| 2014-05-15 |
39 |
3-304.14 wiping cloths, use limitation - c: wiping cloths shall be stored in an approved sanitizer in between uses. found multiple cloths on surfaces in kitchen. |
| 2014-05-15 |
31 |
3-501.15 cooling methods - pf: do not rely on small holding coolers to adequately cool tcs foods to required temperatures within required times. found items prepped same day above 45 f in salad cooler. cdi- discussion and movement to larger refrigeration. |
| 2014-05-15 |
12 |
3-402.12 records, creation, and retention - pf: retained shellstock tags shall be labeled with the last date a shellstock from a tagged batch is sold. observed retained tags in chronological order but not labeled with last date sold. cdi- discussion. |
| 2014-02-19 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective and approved means to acheive time / temperature cooling requirements. observed pulled chicken on inadequate bed of ice 84 f. observed two large volumes of chicken broth in inadequate ice bath wit |
| 2014-02-19 |
36 |
6-501.111 controlling pests - pf: the facility shall be maintained pest free. observed live german roach behind upright warmer. cdi- call made to pc company for extra service. |
| 2014-02-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. observed several items holding below 135 f. refer to temperature table above. |
| 2014-02-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c: clean floors and walls with a frequency to prevent build-up of soil and debris. observed splatter on walls plate line. floors under equipment in same area in need of cleaning to prevent attraction and har |
| 2014-02-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: keep non-food contact surfaces clean. observed shelving in facility with significant build-up. interior of hot holding unit in need of cleaning. splatter pr |
| 2013-11-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: observed shelves of walk-in cooler with build-up. |
| 2013-11-12 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: do not store cutting boards on tops of chemical containers under 3-compartment sink. |
| 2013-11-12 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective means to reach required temperatures within required times. observed large volumes of chicken stock, cheese dip, cooked chicken in ice baths or with chilling equipment inserted after 1.5 hours. ho |
| 2013-11-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: food contact surfaces shall be clean to sight and touch. observed multiple containers with food debris adhered to interiors. cdi- moved back to cleaning process. |
| 2013-08-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency: keep ice machines and ice bins clean. observed significant build-up on interior or ice machine. cdi- cleaning begun while on site. |
| 2013-08-20 |
18 |
. 3-501.14 cooling: cool tcs food from 135 f to 70 f within two hours, and from 70 f to 45 f within four hours. observed large volume of chicken broth 48 f from overnight. cdi- voluntarily discarded. |
| 2013-08-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: observed pork carnitas not date marked, observed cooked salsa not date marked.3-501.18 ready-to-eat potentially hazardous food (time/temperature con |
| 2013-08-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep potentially hazardous foods cold at 45 f or below. observed horchatas in drink cooler tank 62 f. cooling element not turned on. cdi- |
| 2013-08-20 |
36 |
6-501.111 controlling pests: the premises shall be pest free. observed live german roaches in facility. cdi- pest control contract in place. consider calling for extra service to eliminate this pest from facility. |
| 2013-08-20 |
47 |
observed shelves of walk-in cooler to have significant build-up. clean more frequently. |
| 2013-08-20 |
31 |
3-501.15 cooling methods: use effective means to cool foods to acheive time / temperature parameters. observed chicken broth from overnight tightly covered. discarded. observed salsa from same day 69 f tightly covered. cdi- vented. observed pork carnitas |
| 2013-05-15 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls in need of more frequent cleaning. observed splatter on walls; dust; debris accumulating around perimeter of floors. |
| 2013-05-15 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food build-up on walk-in cooler shelving. |
| 2013-05-15 |
21 |
properly date mark potentially hazardous food with date of preparation or date when containers; such as milk; are opened. observed improperly marked or unmarked pork carnitas; milk; salsa; cdi- discussion and discard of foods in question. |
| 2013-05-15 |
21 |
a food specified in ? 3 501.17(a) or (b) shall be discarded if it:(1) exceeds the temperature and time combination specified in ? 3-501.17(a); except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; p o |
| 2013-05-15 |
1 |
observed pic at start of inspection to have no certified training from an accredited program. pic with accredited training arrived during inspection. |
| 2013-02-14 |
27 |
variance for ceviche with shrimp and tilapia required. a variance committee will be formed to address requirements for compliance at a later date. |
| 2013-02-14 |
21 |
properly date mark potentially hazardous food with date of preparation or date when containers; such as milk; are opened. observed improperly marked pork carnitas; milk; chicken broth; horchatas not marked at all. cdi- discussion. |
| 2013-02-14 |
23 |
provide approved consumer advisory on all menus for steaks cooked to order; undercooked eggs;raw oysters; ceviche with fish and /or shrimp. cdi- left example with pic. correct by next inspection between april and june. |
| 2013-02-14 |
35 |
label food containers; including shakers; with contents. |
| 2013-02-14 |
47 |
observed interiors of coolers with food debris; rusting portions; etc. |
| 2013-02-14 |
37 |
cover food in walk-in cooler to prevent accidental contamination. observed uncovered chicken broth in cooler. |
| 2013-02-14 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at an approved concentration. observed damp cloths on cutting surfaces. |
| 2013-02-14 |
36 |
eliminate presence of pests in facility. observed live german roaches on glue trap in kitchen. |
| 2012-11-14 |
14 |
observed bucket of sanitizer with cloths 0 ppm. cdi- made to proper concentration. |
| 2012-11-14 |
53 |
observed splatter on walls; broken floor tiles in kitchen. |
| 2012-11-14 |
47 |
observed shelves throughout facility in need of cleaning. |
| 2012-11-14 |
45 |
observed shelves rusting in walk-in cooler. |
| 2012-11-14 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114; andobserved damp cloths on cutting surfaces. |
| 2012-11-14 |
35 |
label containers of food that are not easily recognized as to identity. observed a few containers unlabeled. |
| 2012-11-14 |
30 |
see 27 above. |
| 2012-11-14 |
27 |
variance for ceviche with shrimp and tilapia required. a variance committee will be formed to address requirements for compliance at a later date. |
| 2012-11-14 |
23 |
provide consumer advisory for ceviche with shrimp; ceviche with tilapia; undercooked eggs. cdi-gave information and instructed to have advisory in place by next inspection. |
| 2012-11-14 |
21 |
date-mark potentially hazardous foods that are held for more than 24 hours. observed chicken; cut leafy greens; chicken broth not date marked. cdi-marked and discussion; gave handout. |
| 2012-11-14 |
20 |
keep foods cold at temperatures 45 f or less. observed horchatas; pico; salsas 54-57 f in cooler at drink station. foods voluntarily discarded. have unit evaluated and serviced so it will hold foods at required temperatures. |
| 2012-11-14 |
2 |
no employee health policy. cdi-left forms. |