| Violation Date |
Code |
Description |
| 2018-10-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. some sanitizer buckets stored on floor.3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the pr |
| 2018-10-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bottle of oil and container of corn starch/water unlabeled. label. |
| 2018-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ppork and dressings recorded out of temp. cdi- porked cooled down, dressings placed on tphc. |
| 2018-10-18 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pthermometer laying on top of raw foods in drawer units. assure thermometers do not contact food. cdi- foods discarded.3-302.11(a)(4) protect food in st |
| 2018-03-08 |
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 tongs stored in soiled area at fruit freezer behind bar and tongs store |
| 2018-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 buckets of sanitizer below 50ppm as registered on test kit. |
| 2018-03-08 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed mushroom sauce cooling in deep covered container in reach in refrigerator at 131 degrees f. cdi, food transferred to shallow container and relocated to walk in unit to rapidly cool. |
| 2018-03-08 |
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 salsa with cut tomatoe with date of preparation of 2/28 in prep refrigerator and walk in unit. |
| 2018-03-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store unwashed produce separate from other ready to eat foods. observed unwashed produce stored on shelf above ready to eat foods in walk in unit. observed open package of |
| 2018-03-08 |
6 |
2-301.14 when to wash - p - observed 1 food employee handle raw meat then put on new gloves to continue working without washing their hands in between. cdi by instruction. |
| 2018-01-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dishwasher not washing equipment properly at 3compartment sink. cdi by instruction on proper warewashing and education |
| 2018-01-16 |
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 empanadas filling with cut tomatoes with date of preparation of 1/9 and salsa made on site wit |
| 2018-01-16 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed sanitizer provided over 100ppm chlorine at dish machine, 3 compartment sink and sanitizer bucket. as registered by test strips. cdi, sanitizer diluted at sink and dish machine calibrated on site. |
| 2018-01-16 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed mushroom sauce cooling in deep covered container in reach in refrigerator at 131 degrees f. cdi, food transferred to shallow container and relocated to walk in unit to rapidly cool. |
| 2018-01-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 1 wet cloth stored on clean drain board of 3 compartment sink. |
| 2018-01-16 |
45 |
4-501.12 cutting surfaces - c - observed 2cutting boards with damage and no longer smooth and easily cleanable. resurface or replace.4-501.11 good repair and proper adjustment-equipment - c - observed crack in ice scoop. |
| 2017-10-19 |
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 pitcher container lid cracked and interior in poor repair.cdi, pitcher voluntar |
| 2017-10-19 |
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 salad recently prepared cooling in a deep covered container in walk in u |
| 2017-10-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- store raw animal foods so that cross contamination is prevented. observed raw beef and pork stored over and with cooked beef in reach in freezers which were removed from com |
| 2017-10-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw meat with commercial packaging open and stored with package of corn.cdi, foods relocated for proper storage. |
| 2017-10-10 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chlorine below 50ppm at 3 compartment sink.cdi, operator refilled sink to required concentration. |
| 2017-10-10 |
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 cut tomatoe prepared in morning but at 49 degrees f and over 4 hours as communicated by operator. cdi, tomatoes voluntari |
| 2017-10-10 |
20 |
3-501.16(a)(2) cold holding at 45f or less. -p - observed ambient air temperature of thermocouple at 61 degrees f in walk in unit. observed all tcs foods above 45 degrees and food was between 47-54 degrees f, in unit including cut tomatoe, eggs at 50 degr |
| 2017-10-10 |
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 cooling in deep pan at prep sink at room temperature. observed c |
| 2017-10-10 |
33 |
3-501.13 use approved thawing methods. - observed raw meat thawing in preparation sink submerged in standing water in same sink where cooked foods were cooling. use proper thawing methods. repeat. |
| 2017-10-10 |
6 |
- pf - observed employee wash gloved hands at handwashing sink. cdi by instruction.2-301.12 cleaning procedure - p |
| 2017-10-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counter surfaces in kitchen. repeat. observed cloths stored on waists of food employees. |
| 2017-10-10 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils in a clean, dry area, in hot water at 135 degrees f and above or in food with handle out of food |
| 2017-10-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed clean pans being wet stacked on storage rack across from dish machine. |
| 2017-10-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c -observed walk in unit and low reach in prep unit not holding required temperature of tcs foods. operator called alpha & omega refrigeration company who arrived on site to repair refrigerators. ambi |
| 2017-10-10 |
38 |
2-303.11 prohibition-jewelry - c - observed food employee with a watch on their wrists. |
| 2017-05-15 |
6 |
2-301.14 when to wash - p - wash hands after handling soiled equipment and before handling clean equipment. observed dishwasher handle soiled equipment and proceed to handle clean equipment without washing their hands in between. cdi by instruction. |
| 2017-05-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed dish washer washing their hands of at 3 compartment sink and drying with a wiping cloth on soiled end of drainboard. cdi by instruction. |
| 2017-05-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed pre-cooked chorizo stored next to raw animal food in low reach in prep unit. cdi, operator relocated foods for proper storage. |
| 2017-05-15 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed dish machine not providing required concentration to sanitize equipment. |
| 2017-05-15 |
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 large container of beans at 49 degrees f that was in walk in cooler from night before in covered container. cdi, operator |
| 2017-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 2 pans of chicken hot held in oven at 128 degrees f. cdi, operator placed chicken in oven for reheating. repeat. |
| 2017-05-15 |
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 recently cut lettuce at 54 degrees f in prep unit at kitchen. observed r |
| 2017-05-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wet wiping cloths stored on counter surfaces in kitchen. observed a wet wiping cloth stored above soiled drain board at 3 compartment sink. |
| 2017-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed employee towel drying clean equipment at 3 compartment sink. |
| 2017-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soil accumulating in holsters of dry food ingredient scoop holsters. |
| 2017-05-15 |
33 |
3-501.13 use approved thawing methods. observed raw meat thawing in standing water at prep sink. thaw foods using proper procedures. |
| 2017-01-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no certified pic on site upon arrival. cdi by instruction. |
| 2017-01-23 |
6 |
2-301.14 when to wash - p - wash hands after handling soild equipmnt and before handling clean equipment. observed dishwasher handle soiled equipment and proceed to handle clean equipment without washing their hands in between. cdi by instruction. repeat. |
| 2017-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 1 pan of chicken hot held at 139 degrees f. cdi, operator transferred chicken to reheat. |
| 2017-01-23 |
39 |
~ 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth on counter area at bar and wiping cloth worn around waist of food employee. |
| 2017-01-23 |
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 knife stored in soiled area wedged between lid of prep unit, observed so |
| 2017-01-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed wd-40 containers stored above dry ingredient containers near walk in cooler. |
| 2016-10-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed maintenance being completed on hood ventilation system upon arrival and walk in cooler with ambient air temperature of 45 degrees f. mainten |
| 2016-10-04 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen on waist of food employee. repeat. observed soiled linen stored on container lids. |
| 2016-10-04 |
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 in-use knife stored under flip top prep lid in soiled area. observed kn |
| 2016-10-04 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed recently cut lettuce and tomatoe recently prepared and cooling in flip top prep unit at 48 degrees f. observed beef cooling in large container on ice at prep sink. observed beans in |
| 2016-10-04 |
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 house made corn tortilla with heated corn and date of preparation over 7 days and tomatoe s |
| 2016-10-04 |
19 |
to 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed mussel sauce hot held at 117 degrees f in oven. cdi, operator transferred |
| 2016-10-04 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - use proper procedures to wash equipment at 3 compartment sink. observed dish washer not use 3 compartment sink correctly and was |
| 2016-10-04 |
6 |
2-301.14 when to wash - p - wash hands after handling soiled equipment and before handling clean equipment. observed dish washer handle soiled equipment then handle clean equipment without washing their hands. cdi by instruction. |
| 2016-05-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed shell eggs and salad overstacked in prep unit above 45 degrees f. cd |
| 2016-05-26 |
6 |
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- observed food dishwasher handle soiled equipment and proceed to handle |
| 2016-05-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken and raw pork stored with ready to eat foods in reach in freezer. observed pre-cooked chorizo stored with raw chorizo in low reach in refrigerator. cdi, foods relocate |
| 2016-05-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer stored as clean but soiled with food debris. observed several plates and metal pans stored as clean but soiled with food debris. cdi, items r |
| 2016-05-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - tcs foods that are potentially hazardous, ready to eat and held over 24 hours shall be date marked. observed container of salsa prepared yeste |
| 2016-05-26 |
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 arepas made with cooked corn, prepared yesterday and at 50 degrees f in tightly wrapped packaging in large portions in wa |
| 2016-05-26 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed mushroom sauce cooling in large bulk container and beans and sauce cooling in large plastic sitting on ice. observed arepas cooling from night before in walk in cooler at 50 degree |
| 2016-05-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed steak offered cooked to order on menu according to pic but did not include proper consumer advisory. co |
| 2016-05-26 |
37 |
3-307.11 miscellaneous sources of contamination - c - foods shall be protected from miscellaneous sources of contamination. observed produce in bags outside of restaurant and not constantly monitored in hallway space. operator transferred foods to restau |
| 2016-05-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed containers being wet stacked on drying rack.4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled cloths hanging |
| 2016-05-26 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards. observed household use only blenders behind bar and food processor stored on shelving. remove or replace with proper commercial equipment.4-501 |
| 2016-01-28 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed a deep container of rice cooling in tightly covered container from night before. cdi, operator voluntarily discarded food. repeat.use shallow containers and leave uncovered or loose |
| 2016-01-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed undercooked steak and egg offered on entrees on menu but menu items were not asterisked or otherwise id |
| 2016-01-28 |
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 facility date marking foods but 1 container of cooked beef was not date marked and 1 contai |
| 2016-01-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f or below. observed corn tortillas held in temperature danger zone. tphc disussed with op |
| 2016-01-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed chemical dish machine not providing required concentration to sanitize equ |
| 2016-01-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross ontamination is prevented. observed precooked chorize stored with raw chorizo in flip top prep unit. observed raw chicken removed from c |
| 2015-07-06 |
2 |
repeat violation 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - pic and employee were not able to explain the health policy and did not have a paper copy. cdi - copy was em |
| 2015-07-06 |
13 |
general comment 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef in the prep unit by oven stored over ready to eat mushrooms, butter and sauces. cdi - pic placed beef on the bottom shelf. |
| 2015-07-06 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the can opener. cdi - pic removed to be rewashed.observed food debris on metal and plastic containers in storage. |
| 2015-07-06 |
31 |
repeat violation 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 chorizo cooling in the prep unit by the oven. item was |
| 2015-07-06 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both prep units. replace gaskets. observed rusty shelving in the walk in cooler. replace/resurface shelving. shelving must be done professionally, do not spray paint. |
| 2015-07-06 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed cooked chicken hot holding in the oven (oven turned off). chicken was 115f. chicken was cooked an hour ago. chicken reheated to 172f. |
| 2014-12-22 |
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 items that meet the criteria not labeled. repeat violation. cdi items were labeled. |
| 2014-12-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. certified manager arrived after kitchen inspection was complete. |
| 2014-12-22 |
6 |
62-301.14 wash hands after activities that contaminate them.-p during inspection, no employees were observed washing hands. cdi ehs explained proper handwashing frequency and procedure to pic. |
| 2014-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled can opener. cdi can opener washed.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed sticker |
| 2014-12-22 |
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 pan of creole sauce repaired yesterday at 51f in reach-in cooler. cdi sauce voluntarily discarded. |
| 2014-12-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes, corn, chicken and rice holding in oven not turned on at less than 135f. cdi voluntarily discarded. |
| 2014-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed condensed milk out of temperature control at 76f. cdi milk was placed on ice. observed facility holding homemade sauces out of temperature control and reserving to customers. |
| 2014-12-22 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observer sanitizer too strong for fcs. cdi sanitizer prepared at proper concentration. |
| 2014-12-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic with limited knowledge of employee health policy. cdi went over documentation from previous inspection with pic. |
| 2014-12-22 |
33 |
3-501.13 use approved thawing methods. observed beef thawing at room temperature upon entering facility. employees placed beef under running water but water was not adequate to be considered proper thawing. beef was 52-56f in areas not exposed to runni |
| 2014-12-22 |
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 not labeled accurately with product in container. observed stickers not ledgable. observed s |
| 2014-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chicken, beef and onions stored on the floor in hall area. observed several containers stored throughout kitchen without proper |
| 2014-12-22 |
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 several in-use spoon stored in soiled water at 78f. cdi spoons were |
| 2014-12-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 3 beverage coolers that state for the storage and display of bottled products only with open containers of milk, cream an |
| 2014-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in the ledges and handles of equipment. |
| 2014-12-22 |
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. observed holes in frp behind dish machine.6-502.12 floors, walls, ceilings including t |
| 2014-12-22 |
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 observed creole sauce and rice cooling in small/tall metal containers covered. c |
| 2014-04-07 |
2 |
general comment- ensure pic knows employee health policy. observed pic with limited knowledge of specific symptoms, stated only that if they are sick they cannot work. information left with manager. |
| 2014-04-07 |
14 |
maintain all food contact surfaces properly washed, rinsed, and sanitized. observed sticker residue remaining on stacked plastic food containers, observed clean bowls under grill with food debris, tongs hanging with clean dishes with oil dripping from the |
| 2014-04-07 |
21 |
maintain proper date marking. observed items in walk in cooler and reach in cooler without dates. maintain no more than 7 days for items held at or below 41f degrees and no more than 4 days for items held between 42f-45f degrees. |
| 2014-04-07 |
23 |
observed consumer advisory on menu missing cooked to order and designating which menu items are subjected to the consumer advisory. each menu item that may be cooked to order must be designated. |
| 2014-04-07 |
26 |
maintain proper storage of all chemicals. observed bottle of windex cleaner stored with salsa bowls on bottom shelf of server station. windex removed. |
| 2014-04-07 |
41 |
general comment- maintain proper storage of in use utensils. observed spoons used for cooking stored in water at 85f degrees. water must be maintained above 135f degrees or below 45f degrees. other option is to place utensils on clean dry surface. pic pla |
| 2014-04-07 |
37 |
general comment- maintain proper storage of food to prevent contamination. observed frozen mixed vegetables stored in plastic to-go bag. maintain in food grade bag for storage to prevent contamination. |
| 2014-04-07 |
45 |
general comment- maintain all equipment in good repair. observed split gaskets on reach in cooler. also maintain all equipment for its intended use. observed beverage cooler that states for the storage of pre-packaged or bottled products only with open co |
| 2014-04-07 |
54 |
general comment- maintain all lighting shielded and in good repair. observed two coolers with missing light bulbs and one light in main kitchen area without shield. |
| 2014-04-07 |
33 |
maintain proper thawing of foods. observed large container of beef sitting on drain board at prep sink thawing. observed outer temperatures 50-53f and temperatures towards the center of the stack of meat still frozen. pic stated that meat had been sitting |
| 2013-10-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. partial consumer advisory is provided on facility menus, as only reminder has been provided. cdi- discussion with operator, william her |
| 2013-10-23 |
33 |
3-501.13 thawing - c. three bags of chicken being thawed in prep sink. all bags in the sink basin with water running over two bags only. bags not completely submerged under running water per rule requirement. cdi- discussed options for thawing. operator c |
| 2013-10-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. box of fruit stored on the floor in the walk in cooler and container of lemons, limes and other bar type foods stored down in ice that is used to prepare beverages. cdi- all corrected. |
| 2013-10-23 |
45 |
4-101.19 nonfood-contact surfaces - c. one torn gasket in the reach in cooler. replace/ repair gasket. |
| 2013-10-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. one metal shelf in the dry storage area needs to be cleaned of dried debris. |
| 2013-05-10 |
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 |
| 2013-05-10 |
45 |
multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. one green cutting board heavily scarred. replace cutting board. |
| 2013-05-10 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. wooden shelving over prep table needs to |
| 2013-05-10 |
36 |
except as specified in ?? (b); (c); and (e) and under ? (d) of this section; outer openings of a food establishment shall be protected against the entry of insects and rodents by: self closing door and/ or other effective means to deter pest from entering |
| 2013-05-10 |
31 |
use approved methods for rapidly cooling potentially hazardous foods. cooked tomatoes and onions being cooling on prep surfaces; corn patty's in walk in cooler being cooled while tightly covered and stacked one on the other. cdi- all methods corrected. di |
| 2013-05-10 |
23 |
consumer advisory shall be provided for all food items offered raw/ undercooked. operator has had menus corrected to include the reminder; but menu does not indicate the food items that may be offered raw/ undercooked. operator advised that he is working |
| 2013-05-10 |
13 |
food shall be protected from cross contamination by: storing food in cooling units per their final cooking temperatures. raw fish being stored over plantains in reach in cooler; raw chicken being stored over raw beef in prep cooler. cdi- verbal correction |
| 2013-01-03 |
8 |
provide handwashing signs at all handsinks. one handsink at bar area with no sign for handwashing. cdi- verbal education as to rule requirement. signs provided. operator advised of recent facility painting and sign not posted after completed. |
| 2013-01-03 |
13 |
store food items per their final cooking temperatures. raw chicken stored over raw beef in prep cooler and raw pork stored over plantains in reach in cooler. cdi- verbal instruction; corrected. |
| 2013-01-03 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris on interior of one reach in freezer. cdi- verbal education as to rule requirement. no points taken today |
| 2013-01-03 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up on tea urn nozzle interior. cdi- operator had cleaned immediately. |
| 2013-01-03 |
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. three torn gaskets in prep coolers. replace torn gaskets. |
| 2013-01-03 |
23 |
consumer advisory shall be provided indicated all foods offered raw and/ or undercooked. operator advised that steaks can be cooked to order. operator advised ceviche is shrimp only; and shrimp is cooked prior to adding to lemon juice. cdi- handout provid |
| 2013-01-03 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-01-03 |
14 |
chemical sanitizing dish machine shall meet required 50-100ppm for chlorine. under counter dish machine testing at 0ppm. operator called for repair immediately. operator was advised that as a temporary measure; dish machine may be used but must sanitize a |
| 2013-01-03 |
2 |
employee health policy is required. per operator; only verbally advise that if employee is ill that they not be allowed to work. cdi- discussed all required components of employee health policy. example health policy and descriptions of reportable illness |