| Violation Date |
Code |
Description |
| 2018-08-24 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to cooler door. have replaced.*the rusted shelves in the walk in cooler were replaced. not a repeat violation. |
| 2018-08-24 |
33 |
3-501.13 use approved thawing methods. observed steak thawing on the counter in the back area. cdi-the steak was placed into the walk in cooler to finish the thawing process. |
| 2018-08-24 |
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 several trays of ribs cooling at room temperature. the product was at 8 |
| 2018-08-24 |
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 two containers of pozole that did not cool within the 6 hours from the night before. one container was at 66f and the sec |
| 2018-08-24 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed two employees wash their hands at the 3-compartment sink. cdi (corrected during inspection)-stopped and instructed to use the hand sink. hand washing can only be done at a hand washing sink. |
| 2018-06-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed low sanitizer at the dish machine. cdi-the facility will sanitize everything manually until the dish machine is fixed. |
| 2018-06-06 |
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 probed thermometer onsite. a verification visit will be made within 10 days. |
| 2018-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two small insects on the wall. increase pest control measures. |
| 2018-06-06 |
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 no dates on the ham, and an incorrect date on the menudos. cdi-the items were properly dated. |
| 2018-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in the walk in cooler. have replaced. repeat. do not paint. |
| 2018-06-06 |
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 to the shelves in the walk in cooler. have cleaned. |
| 2018-06-06 |
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 plastic cups with no handles stored in the dry storage containers. c |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in the walk in cooler. have replaced. repeat. |
| 2018-03-29 |
42 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a green scrub brush stored with clean equipment. cdi-the scrub brush is used for cleaning equipment and was moved to another location. |
| 2018-03-29 |
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 green tomatoes cooling in a large container. the product did not cool p |
| 2018-03-29 |
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. -p observed green tomatoes not cool within 6 hours. the product was cooked last night. cdi-the tomatoes were discarded. food must c |
| 2018-03-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 10ppm of sanitizer at the 3-compartment sink. cdi-more bleach was put into the water. bleach sanitizer must range between 50-100ppm. |
| 2018-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef in the walk in cooler. cdi-the chicken was moved.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed hotdogs stored under |
| 2017-11-27 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pobserved employee medication stored above drinks- cdi put into its own container and placed on the bottom shelf. |
| 2017-11-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cooked shrimp stored in the same container as raw shrimp- cooked shrimp discarded. |
| 2017-11-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shrimp thawing and it had risen to >45f- product discarded.observed items in the bottom portion of the cold unit holding at >45f- closed unit and the items began to fall, ex. che |
| 2017-11-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.shrimp was thawing in a bucket on the floor and foods were on teh floor in the walk in cooler. |
| 2017-11-27 |
33 |
3-501.13 use approved thawing methods.observed raw shrimp and cooked shrimp thawing at room temperature today- raw shrimp may have been put under hot water. cdi- both batches discarded. |
| 2017-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed 10ppm in the sanitizer bucket today- remade so that it was 50-100ppm. |
| 2017-11-27 |
45 |
4-501.11 maintain equipment in good repair.torn gasket on the walk in cooler and corroded metal on the interior of the oven. |
| 2017-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.some build up on shelving and on the pass thru. |
| 2017-09-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no one onsite with a managers food safety certification. |
| 2017-09-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a drink can stored on the prep table today- discarded to correct. |
| 2017-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on the vegetable peeler, the can opener, and on the slicer today- all sent to be washed to correct before use. |
| 2017-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved ice melted on the salsa bar leading to salsa to be at >45f- ice added and all the salsas fell to <43f today. |
| 2017-09-11 |
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 cooked pork that was dated for the day is was cooked. the product was frozen after cooking and then pulled out yesterday to thaw in |
| 2017-09-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw fish. raw chicken moved to the bottom shelf to correct. |
| 2017-09-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in the facility. remove dead pests. |
| 2017-09-11 |
45 |
4-501.11 maintain equipment in good repair.observed corroded metal on the walk in cooler door and inside of the oven.torn gasket on the walk in cooler door. |
| 2017-09-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed no top lid on the dumpster today. |
| 2017-09-11 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pfobserved pest spray onsite that is not approved for commercial use- owner will take home. |
| 2017-06-21 |
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 three containers of cheese dip (6/3), moz. cheese (6/11), and chicken (6/8) out of compliance |
| 2017-06-21 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - observed pic with no cfpm certification. |
| 2017-06-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed employee health policy on site but none signed by employees or understood by employees. verification visit required |
| 2017-06-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p / 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 |
| 2017-06-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0pts - observed no paper towels at hand sink at dish machine. cdi- placed. |
| 2017-06-21 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - repeat - parasite destruction letter received from supply company states that fish is being frozen but on invoice it states th |
| 2017-06-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef and raw bacon stored over ready to eat foods. cdi- moved. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored over washe |
| 2017-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - 0 pts - observed that upon request to employee turn on dish machine and ensure that it is working, dish machine read 0 ppm. after several attempts and check of saniti |
| 2017-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - menu has the reminder on the bottom of the menu but does not have the disclosure. the chilaquiles con huevos sho |
| 2017-06-21 |
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. - 0 pts - observed scoop with handle stored in contact with food in the pico. |
| 2017-06-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed live roach in restroom. contact pest management |
| 2017-06-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - repeat - observed employees with bracelets and watches. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from c |
| 2017-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed wet towels stored on prep tables. |
| 2017-06-21 |
26 |
7-209.11 storage-other personal care items - c - 0pts - observed employee lotions and supplements stored with dry storage goods. |
| 2017-06-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - repeat - observed corroded metal on the exterior of the walk in cooler. observed some rusted racks in the walk in cooler. |
| 2017-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on shelving of walk in cooler, interior of make top unit next to grill, and stand up reach in unit. |
| 2017-06-21 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-06-21 |
54 |
6-303.11 intensity-lighting - c - observed lighting in walk in freezer very dull. add more lighting to allow the entire unit to be seen without a flashlight. 6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - observed e |
| 2017-03-27 |
7 |
observed an employee slicing radshes that are used as garnish with their bare hands- radishes discarded to correct.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 |
| 2017-03-27 |
12 |
pic stated that tilapia is offered raw(only 'cooked' in lime juice) and there is no parasite destruction letter onsite.3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf |
| 2017-03-27 |
26 |
observed hotshot in the kitchen- this is for household use only- this may not be used in the restaurant. remove and take this home or discard.observed degreasor and another chemical in unlabeled bottles- pic labeled during inspection to correct.7-102.11 |
| 2017-03-27 |
38 |
observed food staff with hair restraints and with watches and braclets on.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain b |
| 2017-03-27 |
39 |
observed a sanitizer bucket stored on the floor today.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2017-03-27 |
1 |
observed no one onsite today with a manager's food safety certification today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-03-27 |
45 |
observed corroded metal on the exterior of the walk in cooler. observed some rusted racks in the walk in cooler.observed a sugar container with a broken lid- replace.4-501.11 maintain equipment in good repair. |
| 2017-03-27 |
53 |
observed a broken wall behind the dish machine.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-03-27 |
54 |
observed lights on the hot bar and buffet that are not shielded or coated.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-03-27 |
42 |
observed dishes stored on a soiled airdry rack today.observed dishes stacked wet and some dishes beinig towel dried- air dry these. staff shown to stack like a pyriamid.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.4-903.11 sto |
| 2016-11-07 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-11-07 |
6 |
observed an employee handle a raw pork chop with gloves on and then touch a pot that was cooking and the walk in cooler handle. employee stopped to take off gloves and wash hands.2-301.14 when to wash - p |
| 2016-11-07 |
7 |
observed an employee handle a lime wedge with no gloves on today- lime discarded.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 |
| 2016-11-07 |
8 |
observed no papertowels at the front handsink today- resupplied to correct.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-11-07 |
13 |
observed raw eggs in the walk in cooler stored above ready-to-eat foods- eggs moved to the bottom shelf.observed raw bacon stored touching a bag of garlic- raw bacon moved to be stored with pork. |
| 2016-11-07 |
18 |
observed lettuce that had been cut yesterday and the middle of the product was still at 53f(outside of product was 47). observed rice that had been cooked yesterday still at >45f- product discarded.3-501.14(a) quickly cool cooked foods within 2 hours fr |
| 2016-11-07 |
19 |
observed chicken in the warmer, onions on the stove, and jalapenos on the stove holding at <135f today- all reheated to 165f or more during the inspection to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-11-07 |
21 |
observed queso made on 10/28, and ham lunchmeat that had been opened on 10/6- both discarded today. only hold tcs foods for 4 days if they are stored between 41-45f and 7 days if storing the food at 41f or less.observed salsas and soups in the walk in co |
| 2016-11-07 |
26 |
observed hot shot and another bug killer that is approved for household outdoor use only. remove these from the restaurant.7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food |
| 2016-11-07 |
34 |
observed no stem thermometer onsite today that read 0-220f. repair within 2 days.only a meat thermometer is available today.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf |
| 2016-11-07 |
36 |
observed roaches in multiple areas of the restaurant today.6-501.111 controlling pests - pf |
| 2016-11-07 |
45 |
observed an unknown sauce in an old wine bottle with a cut up cork in it so it could be poured out easily- this bottle was discarded today as it was dirty and hard to clean.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, |
| 2016-11-07 |
47 |
observed build up on walk in cooler racks, walk in fans, and on some containers in the walk in cooler.4-602.13 nonfood contact surfaces - c |
| 2016-11-07 |
53 |
observed low grout in places on the floor.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-11-07 |
31 |
observed lettuce and rice cooling in deep portions today with lids on them-both products discarded.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 remov |
| 2016-07-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical sanitizing dish machine operating at 0ppm chlorine. machine failed 2 test. cdi- pic will sanitize utensils in 3 compartment sink until dish machine is repaired. verification visi |
| 2016-07-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes, shredded lettuce, diced tomatoes, and raw shell eggs stored in flip-top prep cooler > 45f. all food items moved to walk-in cooler for rapid cooling (< 2 hrs per |
| 2016-07-06 |
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 several tcs food items in walk-in cooler without date marking. rice, black beans, pinto beans, chichirone dish all prepared more th |
| 2016-07-06 |
45 |
4-501.11 maintain equipment in good repair. observed flip-top prep cooler operating > 45f. ambient air temperature observed at 52f. do not store tcs food items in this cooler until it is repaired.observed dish machine operating at 0ppm chlorine. |
| 2016-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on shelf at pass thru area. |
| 2016-03-18 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee drink on prep counter with food. **2-401.11 cover and store employee drinks to prevent contamination of food or utensils. cdi-drink removed. |
| 2016-03-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw bacon stored above ready to eat food in walk-in, and raw shrimp and meat stored above rte ham in upright cooler. **3-302.11(a) separate raw animal foods from r |
| 2016-03-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed grilled chilies on pan on grill and chopped garlic and oil mixture in pan near grill, both below 135f. keep tcs food above 135f. ver |
| 2016-03-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed ground beef with carrots 57f and cheese with peppers 50f in reach-in cooler. maintain tcs foods 45f or less. cdi-food dispo |
| 2016-03-18 |
1 |
2-102.12 certified food protection manager - c no certified food protection manager on site. **2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-03-18 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf observed 15-20 whole chickens hot holding in large igloo cooler, staff said sometimes hot hold chicken in oven. oven not large enough to hold this quantity of chicken. only cook enough ch |
| 2016-03-18 |
38 |
2-304.11 clean condition-outer clothing - c observed most kitchen staff wearing soiled aprons. change aprons when dirty. |
| 2016-03-18 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping rags soiled. put in laundry bag when soiled. |
| 2016-03-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed ground beef with carrots and cheese with peppers in reach-in without date marking. staff said cooked 3 days ago. **date mark/label a |
| 2015-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed water leak under steam table. water is dripping onto plates stored underneath. store plates in another location and repair leak. |
| 2015-12-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed eggs and ceviche on menu with only a reminder statement. food items must be marked with asterisk also. vr |
| 2015-12-11 |
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 large pan of cooked vegetables stored in walk-in cooler with date mark of 12-4. cdi voluntary |
| 2015-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in green sauce stored in prep cooler > 45f. pic stated that chicken was prepared and cooled yesterday. cdi by vountary discard. |
| 2015-12-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p repeat violation- observed dish machine operating at 0ppm chlorine. vr visit required within 10 days. instructed pic to call for repair service and use 3 compartment sink for sanitizing step until |
| 2015-12-11 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. (parasite destruction letter) -pf observed ceviche being offered on menu (swai fish). no letter of guarantee provided by pic. vr vis |
| 2015-08-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine sanitizer. tested 3x. cdi by replacing near empty sanitizer container with full one. |
| 2015-08-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on work surface in kitchen. cdi by removing beverage. |
| 2015-08-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty utensils stored in handwash sink next to dish machine. cdi by removing.6-301.12 provide paper towels or approved alternative for hand drying at each hands |
| 2015-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs food items stored in prep cooler > 45f. cdi by voluntary discard of food items. see temp observations. vr visit required. rehs will return within 10 days to verify complianc |
| 2015-08-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live cockroaches in kitchen. vr visit required. rehs will return within 10 days to verify compliance. establishment will need to treat for roaches and provide invoice from ex |
| 2015-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on pans stored as clean on the drying rack. |
| 2015-08-18 |
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 tcs food items stored in refrigeration without proper date marking. cdi by date marking rice and beans with date.3-501.18 discard t |
| 2015-03-31 |
54 |
6-305.11 designation-dressing areas and lockers - c: observed vitamins and medications stored under prep table in kitchen. remove. |
| 2015-03-31 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors, walls, and ceilings throughout. |
| 2015-03-31 |
46 |
4-204.118 warewashing machines, flow pressure device - c: repair psi guage on dish machine. |
| 2015-03-31 |
36 |
6-501.111 controlling pests - pf: eliminate roaches. seen around dish machine and stove. |
| 2015-03-31 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: observed chicken flautas in walk in cooler being kept past disposition date. dates were 3/6 and 3/15. cdi-discarded |
| 2015-03-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: pans of chicken 82f on counter. foods was taken out during lunch rush. cdi-placed inside walk inn cooler. advised to pull chicken from |
| 2015-03-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed cooked shrimp in ziploc bag stored with ziploc bags of raw shrimp inside a containner of ice water in reach in cooler. discontinue storing raw foods with cooked foo |
| 2014-12-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceiling tiles throughout.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light bulbs at hot holding unit.6-201.13 floor and wall junctures, cove |
| 2014-12-22 |
47 |
4-602.13 nonfood contact surfaces - c: clean top of dish machine. remove shipping wrap from sides of ice machine. |
| 2014-12-22 |
45 |
4-101.19 nonfood-contact surfaces - c: repair melted light cover and repair inside door of standup cooler near grill. |
| 2014-12-22 |
36 |
6-501.111 controlling pests - pf: observed live roaches under/behind cooking equipment. eliminate roaches. |
| 2014-12-22 |
6 |
2-301.14 when to wash - p: observed employee handling raw meats with gloves on and changing gloves without washing hands. the employee also rinsed his hands with gloves on. cdi-manager instructed the employee to remove gloves, wash hands propely, amd then |
| 2014-09-18 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: observed container of black beans being held past discard date. cdi-explained the process of date marking and discarding. product discarded. |
| 2014-09-18 |
45 |
4-101.19 nonfood-contact surfaces - c: repair/replace door gasket on true reach in refrigerator. remove duck tape. repair to a smooth and cleanable surface. |
| 2014-09-18 |
31 |
3-501.15 cooling methods - pf: observed pot of refried beans cooling on shelf. beans were 145f. cdi- explained that product must be split in smaller containers(4in) and place in cooler(vented) in order to cool properly. |
| 2014-09-18 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: regrout floor tiles in front of ice machine and where needed.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light bulbs on hot holdin |
| 2014-09-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean door gaskets on walk in cooler and freezer. remove shipping wrap from big ice machine. |
| 2014-05-29 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean top od dish machine. |
| 2014-05-29 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: cooler of cooked tortillas stored on floor. do not store food on the floor, must be 6 inches off of floor. |
| 2014-05-29 |
36 |
6-501.111 controlling pests - pf: lives roaches observed near dish machine and hot holding unit. eliminate roaches. |
| 2014-05-29 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: small prep cooler near cooking equipment not working properly. temperatures reading 60-62f. |
| 2014-05-29 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: cooked beef in walk in cooler kept past discard date. cdi- discarded3-501.17 ready-to-eat potentially hazardous food (time/temperature control fo |
| 2014-05-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: cut lettuce 60f, cut tomatoes 60f, chicharones 60f. cdi- discarded |
| 2013-12-12 |
47 |
keep non-food contact surfaces clean; observed large amounts of tape on door of stand refrigerator in need of removal and cleaning. |
| 2013-12-12 |
45 |
keep all equipment in good repair; observed missing/broken handle on stand up refrigerator in need of repair. |
| 2013-12-12 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-12-12 |
36 |
keep facility free of pest; observed live roaches behind cooking equipment. |
| 2013-09-24 |
13 |
properly store raw meat products; observed raw beef stored above cooked rte food products inside walk-in cooler. all raw meats properly stored according to final cooking temperature. |
| 2013-09-24 |
1 |
provide have in place a pic that is trained in food safety program that is ansi accredited. observed no employee having required training. |
| 2013-09-24 |
23 |
provide consumer advisory for animal meats served raw or under cooked; observed eggs, beef on menu cooked to order in need of advisory; menu only has reminder and no disclosure. print outs of required info given ot management. |
| 2013-09-24 |
36 |
keep facility free of pest; observed infestation of german roaches in need of immediate attention. |
| 2013-09-24 |
53 |
keep floors, walls and ceiling clean and in good repair; observed flooring underneath cooking equipment collecting food debris in need of cleaning. |
| 2013-09-24 |
47 |
keep non-food contact surfaces clean; observed shelving throughout collecting debris in need of cleaning; observed counter top surfaces underneath microwaves in need of cleaning; observed surfaces of cooking equipment in need of cleaning throughout establ |
| 2013-09-24 |
45 |
keep food and non-food contact surfaces in good repair; observed broken handles on stand up cooling in need of repair. |
| 2013-03-14 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-03-14 |
2 |
all facilities must follow and implement a proper employee health policy. observed no employee health policy in place. cdi; by instruction to have in place by next inspection; gave spanish handout. |
| 2013-03-14 |
21 |
rte tcs foods ; once opened or prepared; and held more than 24 hours must be date marked. observed improper date marking system in place. cdi; by instruction to have corrected by next inspection. |
| 2013-03-14 |
4 |
an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not r |
| 2013-03-14 |
13 |
3-302.11. properly store ready to eat foods to prevent cross contamination. observed hot dogs and deli meats stored below chicken & beef in one door reach-in cooler. cdi; rearranged to proper storage order. |
| 2013-03-14 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed slime build-up on defector inside ice machine located at back of kitchen. cdi-cleaning process started. |
| 2013-03-14 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-03-14 |
45 |
a) multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pf(3) free of sharp internal angles; corners; and crevices; pf(4) finished to have smooth welds and join |
| 2013-03-14 |
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; pf(2) separating t |
| 2013-03-14 |
33 |
follow proper thawing methods for tcs phf's. observed a box of frozen beef sitting out to thaw at room temperature at back of kitchen. |
| 2013-03-14 |
37 |
(a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2013-03-14 |
39 |
properly store wet wiping cloths in chemical sanitizer in between uses. observed several wet wiping cloths laying on counter. |
| 2013-03-14 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-03-14 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surfac |
| 2012-12-11 |
11 |
3-101.11-food shall be safe; unadulterated; and; as specified under ? 3 601.12; honestly presented.p observed two badly dented cans of jalepenos peppers stored with usable stock. cdi-dented cans removed from usable stock. |
| 2012-12-11 |
6 |
2-301.14. all employees must wash hands prior to work; after engaging in activities that may contaminate the hands; before putting on clean gloves; etc. observed employee wash hands with gloves still present. cdi-demostrated handwashing procedures w/staff |
| 2012-12-11 |
14 |
4-501.114. maintain sanitizer at correct strength-50-100ppm for chlorine. observed a spray bottle too strong > 200ppm (bleached out strip) and two buckets of bleach sanitizer > 100ppm. sanitizer diluted to correct strength. |
| 2012-12-11 |
2 |
2-201.11 (a). all facilities must have an employee health policy. observed inaccurate employee health policy in place. cdi-by instruction; gave handout. |
| 2012-12-11 |
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. pf observed chemical bottles at back of kitchen no |
| 2012-12-11 |
45 |
maintain equipment in good repair. observed torn gasket on walk-in cooler door. observed damaged seal on 1 door true cooler held together by duct tape. remove tape. observed stained plastic bowls in need of replacing that can no longer be cleaned. |
| 2012-12-11 |
21 |
3-501.17. rte tcs food; once opened or prepared; and held more than 24 hours must be date marked. observed several cooked food items prepared over 24 hours not date marked in walk-in cooler. cdi-by instruction |
| 2012-12-11 |
1 |
2-102.12. (a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information throu |