| Violation Date |
Code |
Description |
| 2018-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving and storage counters in need of cleaning. |
| 2018-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed some rust on shelving in coolers in bar area. lips of glassware stored directly on rusted shelving. |
| 2018-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. |
| 2018-09-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed salsa on tphc not labeled w |
| 2018-09-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several bar cups with dark build up on them, stored as clean. cdi, all cups removed and taken 3 comp sink to re-wash and ensure cups are clean. |
| 2018-09-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser jammed, not allowing access to paper towels at the bar area. cdi, pic fixed paper towel dispenser. 5-205.11 maintain access to hands |
| 2018-03-26 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (in between kitchen and cooking equipment). |
| 2018-03-26 |
45 |
repeat4-501.11 maintain equipment in good repair. observed one broken plastic container i need of replacing. observed ice bin at bar area with rusty fan grate in need of replacing. |
| 2018-03-26 |
14 |
no points deducted4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one large metal spoon stored clean with food debris stuck to surfaces; observed mass improvement in regards to washing, rinsing and |
| 2017-11-08 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. vr to review rcp that is |
| 2017-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce over stocked on prep cooler measuring 56f; cdi lettuce pulled and placed into walk-in to cooler and new container placed on prep cooler, portioned correctly. |
| 2017-11-08 |
45 |
no points deducted4-501.11 maintain equipment in good repair. observed numerous plastic containers that are melted, damaged in need of replacing. |
| 2017-08-16 |
47 |
.4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (wire shelving inside walk-in cooler, handles on some holding units having debris |
| 2017-08-16 |
37 |
no points deducted6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed numerous dented cans. |
| 2017-08-16 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies at bar area. |
| 2017-08-16 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. (establishment has |
| 2017-05-30 |
45 |
repeat4-501.11maintain equipment in good repair.observed leak at hand washing sink in need of immediate repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting |
| 2017-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous cups stacked wet in kitchen area. |
| 2017-05-30 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed large amounts of fruit flies at bar area. |
| 2017-05-30 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; vr to ensure compliance, (facility has been asked to provide (rcp) risk control plan |
| 2017-03-13 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-03-13 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in bar area. |
| 2017-03-13 |
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 large sealed containers of diced tomatoes (salsa) cooling inside walk-in co |
| 2017-03-13 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split / torn gaskets on stand up unit doors in kitchen area in need of repair. |
| 2016-11-01 |
45 |
repeat4-501.11maintain equipment in good repair.observed broken handle on stand p cold holding unit in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained c |
| 2016-11-01 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed numerous fruit flies at bar area in need of treatment; pic stated that the entire airport uses the same pest company that performs their duties at night when operation is ceased |
| 2016-11-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. cdi all dishes pulled and placed into dirty dish pit. |
| 2016-07-20 |
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 repair issues to floor to wall juncture near wic. |
| 2016-07-20 |
45 |
4-501.11 maintain equipment in good repair. obserdved damaged reach in fridge door handle. observed damaged gasket on line cooler. repeat violation |
| 2016-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking at bar and on storage shelves. cdi: items separated for proper drying. repeat violation |
| 2016-07-20 |
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 guacamole cooling in ric tightly wrapped. cdi: item vented and employees d |
| 2016-05-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed employee change out salsa c |
| 2016-05-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed glasses at the bar wet stacked. cdi: items separated to provide proper air drying. |
| 2016-05-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in wic over 45f. all items that were in the cooler from earlier than this morning were discarded and denatured by the pic. |
| 2016-05-13 |
45 |
4-501.11 maintain equipment in good repair. observed wic holding air temp above 45f. observed that wic was holding food at above 45f. observed damaged handle on reach in cooler. verification required |
| 2016-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on prep/reach in coolers. pic stated gasket guy has been called. |
| 2016-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items stored on shelf. cdi: items separated. |
| 2016-03-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. |
| 2016-03-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed container of sanitizer stored adjacent to clean items and food. cdi: pic moved sanitizer to below steamer. |
| 2016-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic on some dishes stored as clean. observed some dishes with sticker residue. significant improvement throughout facility. |
| 2016-02-26 |
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 several foods cooling throughout facility with tightly covered lids. cdi |
| 2016-02-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in reach in unit above and adjacent to customer food. cdi: drink was discarded. repeat violation |
| 2016-02-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no handtowels at handsink at entrance to kitchen. cdi: pic replaced hand towels in dispenser. |
| 2016-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers throughout facility with sticker residue. cdi: containers taken to dish area. verification required. repeat violation observed can opener |
| 2016-02-26 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed salsa made at 9am above 45f. cdi: facility voluntarily discarded product. observed salsa made at 11am above 45f after |
| 2016-02-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of food on the floor in the wic. pic stated they had received a delivery earlier and hadn't put it up yet. cdi: i |
| 2016-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items holding in flip top unit at 50f. cdi: items voluntarily discarded or rapidly cooled. see temp chart, #31, and #45 |
| 2016-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths holding in 100ppm quat sanitizer. cdi: buckets refilled to proper concentration. |
| 2016-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers and cups wet stacked. cdi: containers separated. observed employee towel drying dishes. cdi: employee directed to air dry after sanitizing. repeat violation |
| 2016-02-26 |
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 several lids, and containers stored as clean no longer smooth and easily cleanabl |
| 2016-02-26 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed pistol grip attached to hose that water was turned on to and no continuous flow backflow preventer installed. |
| 2016-02-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing food with unapproved jewelry. |
| 2015-12-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed one coffee cup on main prep table upon entry to inspect. cdi- quickly moved |
| 2015-12-17 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no staff present at time of inspection with food safety certification |
| 2015-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken hot held below 124 f in main hot box. cdi- placed back in steamer and reheated above 165 f |
| 2015-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico, shredded cheese and cut leafy greens in prep unit at 47-48 f. |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils with excessive sticker residue and slight food residue missed during cleaning, multiple soda gun nozzles soiled and the inside top o |
| 2015-12-17 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed open garnish tray next to customer at bar. cdi-closed |
| 2015-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple containers tight stacked wet. cdi- unstacked |
| 2015-12-17 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer at bar sink to be cloudy and murky. cdi- remade4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent man |
| 2015-12-17 |
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 observed salsa cooling in covered, plastic low surface area to volume ratio contain |
| 2015-08-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine in use and not sanitizing. cdi- machine primed and began sanitizing. |
| 2015-08-11 |
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. towel dispenser at bar not operable.6-502.12 floors, walls, ceilings including the atta |
| 2015-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up of food on walk-in cooler shelves beginning. |
| 2015-08-11 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. dish machine use without hitting manufacturer's minimum temperature of 120 f. cdi- temperature of 120 f attained after several cycles.4-603.16 rinsing procedures - c: discussion pic abo |
| 2015-08-11 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p: observed cut fruit, celery at bar with container lid open, exposing food to consumers. cdi- lid closed. |
| 2015-08-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at bar area. |
| 2015-08-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : one bottle of glass cleaner not labeled. cdi-labeled. |
| 2015-08-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed menu with reminder but no disclosure for tequileria burger. 10 day verification needed. |
| 2015-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed two pans of salsa on inadequate ice bed. salsas measured 50 f and 49 f. cdi- products pulled and cooled down. moreice added to bed so contactmade with containers. |
| 2014-12-15 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. three containers of potatoes in walk in cooler with prep date of 12/12 and use by date of 12/14. operato |
| 2014-12-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. red and green cutting boards scarred and stained. cdi- verbal correction to replace. 4-501.11 maintain equipment in good repair. two torn gaskets in re |
| 2014-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than eight plastic and metal containers stacked together while wet. cdi- verbal correction. |
| 2014-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris on shelving at hostess area and in dry storage. some debris in cooler gaskets. cleaning is needed. |
| 2014-12-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. bucket of sanitizer stored in direct contact with deli sheets used in trays for food service. tops of single service plastic shakers at |
| 2014-08-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. dried debris and residue under and behind large equipment. cleaning is needed. |
| 2014-08-15 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use and stored dry seasonings and mixes not labeled per rule. cdi- verbal correction to label.3-602.11 food labels - pf. containers of grab and go mixed fruit on to side not labe |
| 2014-08-15 |
31 |
3-501.15 cooling methods - pf. one container of diced tomatoes at main prep line being cooled in prep cooler. cdi- removed and placed in walk in cooler for rapid cooling. all other food items being cooled in approved manner. |
| 2014-03-31 |
31 |
3-501.15 cooling methods - pf. two pans of cooked potatoes tightly wrapped and stacked one on the other during the cooling process (reference violation 21 for details). lettuce in individually wrapped packages and stacked on the other during the cooling |
| 2014-03-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold on two of four beverage nozzles at the bar. caps for nozzles could not be completely removed to clean during inspection today. return visit to be completed by |
| 2014-03-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. two of more than twelve pans of cooked potatoes labeled as prepared on 3/29. employee advised that they were just put in pans today, but incorr |
| 2014-03-31 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use sauces and dry mix/ seasonings at the main cook line not labeled per rule. large container of sugar stored at the pass through area of the cook line not labeled per the rule. |
| 2014-03-31 |
38 |
2-402.11 effectiveness-hair restraints - c. one employee at the main cook line not wearing any hair restraint. cdi- employee put on hair net. |
| 2014-03-31 |
42 |
4-901.11 equipment and utensils, air-drying required - c. more than five metal and plastic containers stacked tightly while wet. cdi- verbal correction. |
| 2014-03-31 |
45 |
4-101.19 nonfood-contact surfaces - c. four cutting boards heavily scarred. replace cutting boards.4-202.16 nonfood-contact surfaces - c. gaskets in reach in and prep coolers are torn. replace gaskets. |
| 2014-03-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. debris and dried residue under and behind large equipment, cooler gaskets, and shelving at storage areas. cleaning is needed. |
| 2014-03-31 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. one closed employee beverage stored on dry storage shelving over two containers of commercially packaged items. cdi- storage corrected. |
| 2013-05-15 |
45 |
equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed 2 drawer prep unit not maintaining proper cold temperatures. temperature gauge in unit reading 60 f.observed rusting s |
| 2013-05-15 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-05-15 |
20 |
(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 (i) the equipm |
| 2013-05-15 |
14 |
except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contamination ma |
| 2013-03-05 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed on storage table in back of kitchen. |
| 2013-03-05 |
42 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-03-05 |
53 |
a) physical facilities shall be cleaned as often as necessary to keep them clean. observed ceiling around the hood and the hood in need of cleaning. |
| 2012-11-12 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls under and behind equipment in need of cleaning.physical facilities shall be maintained in good repair. observed base tile molding in poor repair i |
| 2012-11-12 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed around ovens. |
| 2012-11-12 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |