| Violation Date |
Code |
Description |
| 2018-11-09 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee sneakers stored on top of canned ketchup at back area of kitchen. |
| 2018-11-09 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed grey food tubs stacked wet on back shelf. |
| 2018-11-09 |
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. -pf. observed a large batch of fried chicken cooling inside bottom of prep cooler 6 whi |
| 2018-11-09 |
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 foods inside walk-in including beans, bags of cabbage, and tamales prepared yesterday without dates. cdi: by properly datin |
| 2018-11-09 |
13 |
repeat:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw pork stored above ready to eat foods such as beans inside walk-in cooler. observed raw carne asada stored above cheese inside bottom of prep cooler. cdi: storage order |
| 2018-08-09 |
53 |
general comment: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. replace broken floor tiles at back of kitchen and missing baseboard str |
| 2018-08-09 |
45 |
repeat: 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards stored in kitchen with deep cuts and grooved. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water |
| 2018-08-09 |
33 |
general comment:3-501.13 use approved thawing methods. observed a tube of ground beef thawing on counter at room temperature. |
| 2018-08-09 |
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 no dates on bags of cabbage inside walk-in cooler that last 1 - 2 days according to owner. observed inside reach-in contain |
| 2018-08-09 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw ground beef stored above onions inside walk-in cooler. cdi: storage order rearranged. |
| 2018-08-09 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. handsink in cooking area observed blocked by chair. cdi: chair was relocated.6-301.12 provide paper towels or approved alternative for hand drying at each handsi |
| 2018-08-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drinks stored improperly inside reach-in freezer, on shelf across from prep table, and at front counter area. cdi: all drinks were relocated |
| 2018-05-25 |
6 |
general comment:2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p. observed employee recontaminating hands by touching faucet with bare hands after |
| 2018-05-25 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed chair blocking handsink in kitchen. cdi: chair was relocated. |
| 2018-05-25 |
21 |
repeat: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 white sauce and one container of beans incorrectly dated. cdi: by properly dating. obser |
| 2018-05-25 |
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 fried chicken at 99 def f sitting out at room temp cooling in large batch |
| 2018-05-25 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards stored in kitchen with deep cuts and badly grooved.4-205.10 ensure equipment other than toasters, mixer |
| 2018-05-25 |
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 small cups stored in seasoning containers. |
| 2018-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food tubs wet stacked on shelf above 3-comp sink. |
| 2018-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths not in use stored on counter prep surfaces. |
| 2017-12-27 |
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 wall damaged near can wash. |
| 2017-12-27 |
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 pupusa filling held greater than 7 days . cdi discarded. points not escalated due to improvem |
| 2017-12-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice being hot held at 120 degrees . cdi discarded. |
| 2017-12-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed could not get any chlorine sanitizer concentration on plates from dish washer . cdi switched to using 3 compartment sink to wash rinse and sanitize dishes. |
| 2017-09-25 |
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 cheese and steak cooled from last night at greater than 45 degrees see chart above. cdi discarded. |
| 2017-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken , beef and fish stored over cabbage. cdi reordered storage. |
| 2017-09-25 |
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 hondurean cream opened with no date labels. cdi labeled. repeat violation3-501.18 discard the food requiring date labels once time |
| 2017-09-25 |
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 fried chicken and pico cooling tightly covered . cdi vented to facilitat |
| 2017-09-25 |
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 damaged wall at can wash . |
| 2017-04-05 |
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 and floor near can wash in need of repair. |
| 2017-04-05 |
45 |
4-501.11 maintain equipment in good repair. observed all gaskets on prep unit in need of replacement. |
| 2017-04-05 |
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 ground beef , tacos, cheese, wings without date marking. cdi products labeled. |
| 2017-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, cabbage, rice above 45 degrees in walk in cooler. cdi moved to cool products repair tech contacted to check on walk in . 2 day verification |
| 2017-04-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed cook cracking raw eggs and going back to ready to eat food without washing hands between glove changes. cdi advised employee on proper handwash procedure employee washed hand |
| 2017-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried chicken in prep unit overstacked above chill line of pans. cdi removed items above chill line and took to cool. |
| 2017-01-04 |
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 offered undercooked on menu with no reminder or consumer advisory. 10 day verification required. |
| 2017-01-04 |
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 chicken and pupusa mix cooling in to great of volume per surface area. c |
| 2017-01-04 |
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 chicken and pupusa mix not cooling at proper rate to meet cooling parameters. cdi cooling method changed. |
| 2017-01-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repair walls near can wash and floors near grease trap. |
| 2017-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit in need of replacement. |
| 2016-10-20 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed come scoops stored |
| 2016-10-20 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee cutting beef with no hair net. no points deducted. |
| 2016-10-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed fried chicken cooling in flip top unit. do not cool any foods in flip top unit. |
| 2016-10-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of chemical with no label. cdi- bottle discarded. |
| 2016-10-20 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf chicken tacos, cooked beef, and cabbage bags were all missing a date mark. cdi- date provided. |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some items in flip top unit (see chart) not holding proper temp. of below 45f. ehs thermometer recorded an ambient air temp. of 54f max. cdi- products were brought to wic to coo |
| 2016-10-20 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic present was not a cfpm. repeat. |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - walk in cooler not in good working condition. foods read 44-50f. all product 47-50f was voluntarily discarded. establishment is currently voluntarily closed. |
| 2016-06-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - p - pic did not have cfpm certification. |
| 2016-06-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - observed no handwashing in between glove change after entering the kitchen from outdoors. cdi- washed hands2-301.12. follow the cleaning procedure to adequately wash your hands. use wa |
| 2016-06-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at hand sink.5-202.12 provide at least 100f water at handsinks.-pf - hot water at hand sinks read 82f.repaired during inspection |
| 2016-06-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - cleaning needed in ice machine.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - observed soiled e |
| 2016-06-22 |
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 - 0 pts - observed chicken being cooled on make to unit. discontinue this practice |
| 2016-06-22 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-06-22 |
45 |
4-501.11 maintain equipment in good repair. - walk in cooler reading 53f. / rusting shelving in walk in cooler.repaired during inspection. |
| 2016-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - very detailed cleaning needed in walk in cooler shelving and over head shelving. |
| 2016-06-22 |
48 |
5-103.11 capacity-quantity and availability - pf - no hot water in entire establishment. cdi- repaired during inspection. note: closed during repair. water read 82f before repair during repair read 107f and climbing. will return visit to ensure correct re |
| 2016-06-22 |
40 |
3-302.15 washing fruits and vegetables - c - 0 pts - observed avocados with stickers. ensure that all fruits and vegetables are washed with stickers removed before cutting, |
| 2016-02-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water at handwash sink was recorded at 70f. vr- will return to check hot water and assure it is at least 100f.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. |
| 2016-02-11 |
13 |
[3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored abvoe ready-to-eat cooked onions. storage order rearaanged.3-302.11(a) separate the different types of raw animal foods. -p observed raw fish stored below raw c |
| 2016-02-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observe sanitizer in multiple spray bottles that were very low at 0ppm chlorine. cdi- bottles re-made and tested for proper concentration. |
| 2016-02-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic's servesafe is expired. re-new certification. no points deducted. |
| 2016-02-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked tortilla with cooked beef inside with no date. pic stated it was cooked yesterday. cdi- yesterday's date was attached to pro |
| 2016-02-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observe wet stacking of plates and cups. repeat. |
| 2016-02-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observe sauce that was hot holding at 120f. cdi- sauce re-heated to 185f. |
| 2015-08-14 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed light shield missing by the walk in cooler. replace shield. |
| 2015-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed soiled walk in cooler shelves. observed food debris in prep cooler gaskets. |
| 2015-08-14 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plates and metal pans stacked wet |
| 2015-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cooked chicken sitting out by the ice machine upon arrival. it was moved to the walk in when i arrived. chicken was 110f. cdi - pic reheated the chicken to 170f and was placed |
| 2015-08-14 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - observed a serv safe certificate for edwin, but edwin was not here. |
| 2014-11-10 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed water leaking from drain pipe of handsink next to stove in kitchen.verification required to ensure leak has been fixed. |
| 2014-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed one small stack of metal pans wet nesting.air dry completely before stacking. |
| 2014-11-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed servsafe certificate for pic edwin chavez, expired as of 2013.obtain new certification for food protection manager to avoid future 2pt deductions. |
| 2014-05-08 |
1 |
2-102.12 certified food protection managerpic must have food safety certification. observsed servsafe certification to be expired. obtain new active servsafe certification to avoid 2pt deduction. |
| 2014-05-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsgeneral commentmaintain food contact surfaces clean for next use. observed one can opener mounted at prep table with debris on blade tip. cdi by pic returning can opener |
| 2014-05-08 |
31 |
3-501.15 cooling methodsdo not tightly cover phfs until they have been properly cooled below 45f. observed container of raw pork or beef in single door reach-in with a lid on and temperature checking at 57f. container was just placed in reach-in unit. cd |
| 2014-05-08 |
35 |
3-302.12 food storage containers identified with common name of foodobserved several food starage containers unlabeled in kitchen. label all food storage containers according to their contents. |
| 2014-05-08 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment prior to tight stacking.observed several utensils & equipment stored above 3 comp sink, tightly stacked and wet. |
| 2014-01-23 |
47 |
4-602.13 nonfood contact surfacesgeneral commentmaintain nonfood contact surfaces to be clean to sight and touch.observed slight debris collecting on top of refrigeration gasket of single door reach-in in kitchen. clean |
| 2014-01-23 |
37 |
3-305.11 food storage-preventing contamination from the premisesobserved water pooling on tops of food containers in walk-in. ensure cooling unit in walk-in does not leak water over food. |
| 2014-01-23 |
1 |
2-102.12 certified food protection managerservsafe certification for edwin chavez expired on 8/2013. obtain renewal of certification to avoid 2pt deductions in the future. |
| 2013-08-21 |
6 |
general commentobserved staff member change gloves without handwashing in between. cdi by pic having staff member discard gloves and wash hands. |
| 2013-08-21 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris and residue collecting on refrigeration gaskets throughout facility. observed food debris and residue collectin |
| 2013-08-21 |
31 |
observed large pot of salsa on stove top from previous night at 83f. cool food under refrigeration to facilitate rapid cooling. |
| 2013-08-21 |
19 |
ihot hold phfs at 135f or higher. observed white rice hot holding in rice cooker at 118f. pic informed me that the rice cooker had be unplugged. cdi by discarding rice. |
| 2013-08-21 |
18 |
|observed large pot of salsa at 83f on stove top(turned off). pic informed me that salsa was out on stove top since last night. cdi by discarding food. |
| 2013-08-21 |
14 |
observed pink and black mold present on interior of ice machine. vr to ensure interior of ice machine. |
| 2013-04-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris and residue collecting on refrigeration gaskets throughout facility. observed food debris and residue collectin |
| 2013-04-22 |
45 |
general comment(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed deli display unit to not be working properly (not cold holding correctly) repair equipment |
| 2013-04-22 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-04-22 |
21 |
(a) 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; ready-to-eat; potentially hazardous food (time/temperature control |
| 2013-04-22 |
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 (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as s |
| 2013-01-16 |
21 |
general comment(a) 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; ready-to-eat; potentially hazardous food (time/temp |
| 2013-01-16 |
13 |
(a) food shall be protected from cross contamination by:(1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish for |
| 2013-01-16 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed dish drying rack above 3 comp sink to be peeling. replace or have professi |
| 2013-01-16 |
2 |
general comment(m) 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 that are transmissible thr |