| Violation Date |
Code |
Description |
| 2018-11-26 |
53 |
repeat: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 heavy build-up on floors at stove and gri |
| 2018-11-26 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed shelving rusted inside 2-door reach-in cooler. remove old/broken equipment from kitchen including ice machine and roller grill.4-501.12 resurface or replace cutting surfaces that can no longer be |
| 2018-11-26 |
41 |
general comment: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 utensils stored inside 75f water. |
| 2018-11-26 |
36 |
repeat:6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 large live roaches in kitchen floor drains. owner stated that service was discontinued with orkin pest control and no service is being conducted for pest control. wil |
| 2018-11-26 |
21 |
repeat: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 tcs food items inside 2-door reach-in cooler not dated including yuca, pupusas, white rice, etc made yesterday. observed so |
| 2018-07-09 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed ground beef that was reheated only to 135 deg f and placed in steam well. cdi: reheated on stove to 185 deg f. |
| 2018-07-09 |
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 shredded chicken and ground beef taken from freezer and placed in walk-in with incorrect date o |
| 2018-07-09 |
36 |
general comment:6-501.111 keep the premises free of insects, rodents, and other pests. observed two large roaches in kitchen area. owner could not remember name of pest company neither could find invoices for last pest treatement. advised to locate pest c |
| 2018-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs foods inside prep cooler at above 45 deg f (see temp chart). cdi: all items removed and discarded. owner plugged in another prep cooler and will work out of walk-in cooler |
| 2018-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on non -food contact surfaces at cooking area and throughout facility. |
| 2018-07-09 |
53 |
general comment:6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed on floors in kit |
| 2018-07-09 |
45 |
general comment:4-501.11 maintain equipment in good repair. remove old/broken equipment including ice machine and roller grill.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting bo |
| 2017-12-19 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed insufficient hot water temperature for mechanical dishwashing. cdi switched to manual dishwashing in 3 compartment sink until repairs can be made. 10 day verificat |
| 2017-12-19 |
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 1 pan of chicken tamales held greater than 7 days . cdi discarded . points not escaleted sinc |
| 2017-12-19 |
14 |
4-703.11 hot water and chemical-methods - p observed facilty utilizing dish machine with chemical sanitization without water that is 120 degrees. cdi switched to manual dishwashing in 3 compartment sink until water heater can be repaired. 10 day verifi |
| 2017-07-25 |
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 carnitas dated 07-18 between 41-45 degrees held greater than 4 days . cdi discarded product. |
| 2017-07-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed steak cooked to final cook temperature of 120 degrees cdi steak cooked to 146 degrees |
| 2017-04-04 |
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 feta cheese, salsa verde, ham with no date labels . cdi products labeled. |
| 2017-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce , yucca, shredded cabbage, cheese in prep unit greater than 45 degrees. cdi provided paperwork for tphc for items in top of prep unit and instructed pic on how to use |
| 2017-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad, sour cream , pico in prep unit all above 45 degrees cdi discarded items and moved items in lower portion of unit to walk in . |
| 2017-01-18 |
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 beans cooled from last night at 49 degrees . cdi discarded. |
| 2017-01-18 |
21 |
x3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cheese in prep unit between 41-45 degrees date marked greater than 4 days and in walk in carnitas between 41-45 degrees held grea |
| 2017-01-18 |
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 beans cooled from previous night cooled in too great of volume per surfac |
| 2016-08-23 |
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 mens bathroom counter top damaged with a large crack. |
| 2016-08-23 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed a soft wood spice crushing device. item is not nsf certified an |
| 2016-08-23 |
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 sauce containers in the reach in cooler unit, and in the dry storage area. insure that all working containers |
| 2016-08-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed multiple sanitizer containers with chlorine sanitizer strength above 200ppm. insure that test kits are utilized to insure proper sanitizer concentration. cdi by employ |
| 2016-08-23 |
23 |
see above violation |
| 2016-08-23 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed uncovered frijoles in the freezer. insure that when items are placed in the freezer to cool, that once the item reaches the proper temperature that |
| 2016-08-23 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed certified manager not present at time of inspection. |
| 2016-06-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of chemicals not labelled. cdi by pic labelling items. |
| 2016-06-15 |
33 |
3-501.13 use approved thawing methods. observed raw fish thawing in a tub of water. water must be running over the product and able to drain. cdi by pic moving item to a prep sink and running water over product. |
| 2016-06-15 |
45 |
/4-502.11(a) maintain utensils in good repair. observed cracked bus tub lid. |
| 2016-06-15 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed large crack in mens bathroom counter top. |
| 2016-02-08 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. ventilation over the three compartment sink observed soiled. |
| 2016-02-08 |
53 |
/,6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damage to the mens restroom sink, observed damage to ceiling tiles in the re |
| 2016-02-08 |
39 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed absorbent cloths stored on hanging utensils above the three compartment sink. cdi by pic moving items. |
| 2016-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed slaw mixture at a temperature above 45f. item was rapidly cooled in the walk in cooler. insure that food is kept under proper refrigeration. |
| 2015-08-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two sinks with ice dumped into them. use sinks only for handwashing. cdi by pic melting the ice and sanitizing the sinks. |
| 2015-08-24 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing out on a prep surface under no temperature control. thaw items in the walk in cooler or under running water that is less than 70f, or in the cooking process. cdi by pic cooking the shrimp a |
| 2015-08-24 |
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 squeeze bottles and working containers of food unlabelled. cdi by pic labelling items. |
| 2015-08-24 |
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 cheeses in the walk in cooler un-datemarked. when the commercial packaging of the cheese is opened, date the cheese. cdi by pic da |
| 2015-08-24 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in the female restroom. |
| 2015-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in dry storage with build up of residue and debris. clean racks when they start to accumulate visible amounts of dust and debris. |
| 2015-02-18 |
33 |
3-501.13 use approved thawing methods. observed soup, tamales and milk based drink thawing at room temperature. cdi items were placed in walk-in cooler to properly thaw. |
| 2015-02-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee purse and coat stored directly in contact with customer items in kitchen. |
| 2015-02-18 |
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 ceiling tile in disrepair above dish machine. |
| 2015-02-18 |
45 |
4-501.11 maintain equipment in good repair. observed several rusted shelves under prep tables and in coolers. observed split gaskets on walk-in cooler. repeat violation. observed 2 split gaskets on 2 door reach-in cooler. observed prep surface/cuttin |
| 2015-02-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 1 food employee without hair restraint. |
| 2015-02-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working containers of dry goods and bottles not labeled. |
| 2015-02-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site during inspection. verification required. |
| 2015-02-18 |
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 rice and cabbage prepared yesterday not date marked. cdi rice labeled. cabbage discarded. |
| 2015-02-18 |
20 |
* 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage and lettuce stored in prep unit above 45f. cdi items discarded. |
| 2015-02-18 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee touching tostadas shells with bare hands. cdi tostadas was discarded. |
| 2015-02-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certifed food protection manager on site during inspection. |
| 2014-09-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.2-301.15 only wash hands in handwashing sink.observed employee rinse hands with water only at 2 compartment prep sink in kitchen. cdi by having employee properly wash hands at hand sin |
| 2014-09-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed employee fill coffee pot with water from hand sink. cdi by instruction with employee. |
| 2014-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw seafood stored over cups of soup in walk in freezer. cdi by rearranging. |
| 2014-09-29 |
1 |
2-101.11 pic shall be present during all hours of operation. observed no certified pic present upon arrival at facility. owner, pic arrived on site about 30 minutes after however, certificate expired as of 9/1/14. |
| 2014-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cheese, pico de gallo, sour cream and cole slaw in top of prep unit 47-50f. cdi all items placed over ice or in alternate refrigeration unit. observed air temperature of unit 42 |
| 2014-09-29 |
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. observed container of cheese sauce in walk in cooler made yesterday, 53f. cdi by discarding. |
| 2014-09-29 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit and be scaled for the indended range of use. observed only thermometer available with range of -40-160f. unable to obtain proper final cook temperatures with current thermometer r |
| 2014-09-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked plastic lids of dry storage containers..4-501.11 maintain equipment in good repair. observed torn gasket on walk in cooler4-202.11 food contact surfaces shall be smooth, free of open seams, |
| 2014-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed of pipes next to burner, sides of grills and equipment on cook line etc. |
| 2014-09-29 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed excess amount of tools, caulking, paint, extra fryer, parts, etc. stored in facility. |
| 2014-09-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed refried beans, lettuce and coleslaw in walk in cooler without dates. cdi by labeling with date or discarding.3-501.18 discard the foo |
| 2014-02-26 |
23 |
3-603.11 ensure complete consumer advisory is provided for foods served undercooked. consumer advisory must include reminder and disclosure. handout and instructions given. verification on 3/7/14. |
| 2014-02-26 |
2 |
2-201.11 employees shall understand when to report illnesss, sympotom and exposure. no policy or documentation in place. verification required to ensure pic has discussed policy. |
| 2014-02-26 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before putting on gloves. observed employee change glotces without washing hands. cdi by instruction. |
| 2014-02-26 |
18 |
3-501.14 ensure all potentially hazardous foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. beans placed in walk-in cooler last night in deep plastic container. temperature was 57f. operator voluntarily discarded |
| 2014-02-26 |
19 |
3-501.16 (a)(1) all potentially hazardous hot foods must be held at or above 135f. observed beans and tomatoe sace in steam table below 135f. cdi items were reheated. |
| 2014-02-26 |
31 |
3-501.15 (b) cooling of food shall be accomplished using rapid cooling equipment or refrigeration/freezer units using shallow metal pans that are uncovered. observed beans placed in walk-in cooler last night at 57f during inspection. cdi-pic voluntarily |
| 2014-02-26 |
36 |
6-202.15 door shall be self-closing. observed back door not self-closing. |
| 2014-02-26 |
41 |
3-304.12 during pauses in food preparation or dispensing, utensils shall be stored in a clean dry location, running water, in product, or clean water above 135f. observed utensils stored in water at 117f. cdi water was changed. |
| 2014-02-26 |
53 |
6-501.114 facility shall be free of unnecessary/nonfunctional equipment. observed nonfunctional ice machine and warmer in facility. |
| 2013-09-30 |
54 |
lighting shall be adequate according to rule 6-303.11. inadequate lighting in dry storage. unable to see items on shelves without flash light. |
| 2013-09-30 |
31 |
use proper cooling methods. observed rice cooling on counter and tighlty covered at 120f. rice uncovered and put into walk in cooler. active cooling must begin once food is below 135f. |
| 2013-09-30 |
23 |
consumer advisory needed for raw or undercooked animal items. consumer advisory needed for eggs and steak items on menu. items on menu should be pointed out with star/asterisk and footnoted to consumer advisory that includes disclosure and reminder. examp |
| 2013-09-30 |
20 |
store tcs food cold at 45f or below. observed cut tomatoes and cut leafy greens stored above 45f due to being double panned. explained to pic that double panning in flip top unit will prevent items from reaching 45f. cdi-items put into walk in cooler. |
| 2013-02-14 |
21 |
observed no date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2013-02-14 |
34 |
observed 2 thermometers not measuring 32f in an ice bath. thermometers recalibrated. food temperature measuring devices that are scaled only in fahrenheit shall be accurate to ?2of in the intended range of use. |
| 2013-02-14 |
14 |
observed the interior surfaces of the ice machine with mold-like substance. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-02-14 |
41 |
observed tongs stored on oven handles. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the foo |
| 2013-02-14 |
39 |
observed wet wiping cloths not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2013-02-14 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |