| Violation Date |
Code |
Description |
| 2018-10-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop stored with handle down in ice. |
| 2018-10-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in chlorine solution at 0ppm. |
| 2018-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser stored in unlabeled bottle. cdi-taken out of service. |
| 2018-05-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counters. |
| 2018-05-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bucket of sanitizer. cdi-labeled. repeat |
| 2017-12-08 |
33 |
3-501.13 use approved thawing methods. observed steak thawing on counter at room temperature. |
| 2017-12-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled chemical bottles. cdi-labeled. |
| 2017-12-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed chorizo stored above cooked vegetables in small cooler. cdi-items rearranged to proper storage order. |
| 2017-12-08 |
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 waitress cutting lemons with bare hands. cdi-employee stopped, washed hands and gloves donned. lemons volu |
| 2017-10-09 |
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 shelving throughout. |
| 2017-10-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees scooping chips and queso without hair restraints. |
| 2017-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2017-05-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles and a container of sanitizer without a label. cdi-labeled. |
| 2017-01-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed slight build up in interior of ice machine. |
| 2017-01-11 |
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 observed shredded chicken cooling in plastic pan and covered in walk in cooler. cdi |
| 2017-01-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large dead roach in facility. pic stated that facility gets a monthly treatment from terminix but could only provide monthly records with last one being in september 2016. pic |
| 2016-09-08 |
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 4 pans of refried beans in walk in cooler above 45f. pic stated beans were cooled the day prior. cdi-beans discarded. cool b |
| 2016-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed slight build up in interior of ice machine. |
| 2016-04-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical dish machine in use and not sanitizing correctly. sanitizer dispenser empty and registering 0ppm. cdi-new dispenser used and primed and registering correct concentration.4-601.11 |
| 2016-04-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blender stored inside of hand sink. cdi-removed and taken to dirty dish pit. |
| 2016-01-14 |
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 two small cutting boards stored in splash zone of handsink. |
| 2016-01-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed small amount of build up in ice machine interior. |
| 2016-01-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed tortillas stored in direct contact with a to-go bag. use food approved bags to store items. cdi-discarded.3-302.11(a) separate raw animal foods |
| 2015-09-04 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed cut avocados with sticker still attached to skin. remove sticker prior to washing. |
| 2015-09-04 |
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 ground beef cooling in walk in cooler next to the door and pan not fully v |
| 2015-09-04 |
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 two large pans of carnitas cooked the two days prior and not date marked. cdi-labeled with date. also observed ground beef cooked a |
| 2015-04-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observeed raw chicken stored over raw beef in 3 door freezer. |
| 2015-04-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed a waitress using hand sink in the back as a dump sink. cdi - reported to pic that sink shall only be used for hand washing. |
| 2014-11-24 |
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 carnitas cooling on counter in stock pot at 93f. cdi - carnitas transferr |
| 2014-11-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed food items inside prep cooler on main line borderline temperature of 45f. some other items were 44f. monitor temps in this cooler. cooler has had issues in the past with keepin |
| 2014-11-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed knives being stored in handsink at back of kitchen next to prep area. cdi - knives removed. |
| 2014-08-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards.4-205.10 ensure equipment used to store food other than toasters, mixers, microwaves, water heaters and hoods is |
| 2014-08-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of bleach sanitizer and a bottle of windex not labeled. cdi - labeled during inspection. |
| 2014-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef and chicken at bottom of prep unit on main line > 45f. discussed not packing cooler too full and getting a good air flow. cdi - items placed on ice to cool down. all othe |
| 2014-04-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep cooler main line. |
| 2014-04-08 |
42 |
4-903.11 (a), (b) and (d) properly store equipment to prevent contamination. observed slicer stored under prep table collecting debris from prep being done. cover slicer when not being used to protect against spillage & debris. |
| 2014-04-08 |
37 |
3-305.11 properly store food to prevent contamination. observed a container of tamales and a container of chile poblanos on top shelf of reach-in freezer uncovered. cdi, covered during inspection. |
| 2014-04-08 |
31 |
3-501.15 use proper methods for cooling tcs foods. observed some items cooling in bottom of reach-in that were just prepared. cdi, discussed cooling items down to 45f/below before placing in prep cooler. |
| 2014-04-08 |
23 |
3-603.11 provide consumer advisory for any animal foods that are to be served raw or undercooked. observed current menu missing consumer advisory for lunch menu. dinner menu has consumer advisory. cdi, in process of working on new menus. |
| 2013-12-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. observed what appeared to be pieces of salad and pepper seeds in a handwash sink, employee stated that it is used for washing knives off. cdi by informing handwash sink is only for washing |
| 2013-12-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed single container of queso cheese sauce in prep cooler that was being stored below raw pork. cdi by moving queso sauce to another shelf. |
| 2013-12-13 |
18 |
3-501.14 cooling - p. observed several containers of salsa, soup broth, and black beans that had surpassed their time for proper temperature parameters (see attached temperature log). cdi by reheating all containers to 165f and discarding black beans. |
| 2013-12-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed guacamole at 48 in flip top cooler as well as black beans at 48 and raw chicken at 50. cdi by recooling the raw chicken in |
| 2013-12-13 |
31 |
3-501.15 cooling methods - pf. observed cooling of black beans, salsa, and soup broth in large plastic containers that had all surpassed their time/temperature parameters. cdi by using shallow metal pans for black beans and for soup and salsa using an |
| 2013-12-13 |
41 |
3-304.12 in-use utensils, between-use storage -. observed plastic cups being used to scoop out herbs and spices in the dry storage area. cdi by advising to use only scoops with handles |
| 2013-08-05 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed torn reach-in cooler gaskets and a few damaged utensils. |
| 2013-08-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. properly protect single service items during storage to prevent contamination. observed single service straws for drinks at bar unprotected. |
| 2013-08-05 |
42 |
4-901.11 equipment and utensils, air-drying required. properly air dry dishes before stacking. observed employee towel drying pan. |
| 2013-08-05 |
34 |
4-302.12 food temperature measuring devices. provide properly size thin probe thermometer for use in thin products. observed thick probe dial thermometer available for use. cdi, by instruction. |
| 2013-08-05 |
31 |
3-501.15 cooling methods. observed containers of ground beef and queso that were stacked on top of each other during the cooling process measuring borderline at 45f in walk-in cooler. cdi, by altering process and unstacking containers. |
| 2013-08-05 |
26 |
7-102.11 common name-working containers. observed unclear labels on a few chemical bottles. cdi, by instruction. |
| 2013-08-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a proper consumer advisory for any animal foods that are to be served raw or undercooked. observed current consumer advisory missi |
| 2013-01-11 |
34 |
maintain thermometer accurate. observed thermometer measured 7f below calibrated temperature. also; advised manger to obtain a thin-probed digital thermometer for quick measurements. |
| 2013-01-11 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans;(2) separating the |
| 2013-01-11 |
18 |
(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70f); and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41f) or less; or to(45?f) or less. observed c |