| Violation Date |
Code |
Description |
| 2018-11-05 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes in 99f water. |
| 2018-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple dishes wet stacked on shelf above 3-comp sink. |
| 2018-11-05 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no labels on squeeze bottles and container of sugar. |
| 2018-11-05 |
31 |
repeat: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 large batch of guacamole cooling in walk-in cooler with lid on. cd |
| 2018-11-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed bleach sanitizer in spray bottle too strong for fcs (bleached out test strip). cdi: dumped and refilled with proper concentration - 50ppm. |
| 2018-11-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed steak holding hot on stove at 113f. cdi: by reheating to 183f. |
| 2018-11-05 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw steak stored above lettuce inside walk-in cooler. cdi: storage order rearranged. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappi |
| 2018-07-23 |
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. plastic cups being stored inside food items inside walk-in cooler. removed and la |
| 2018-07-23 |
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. chicken observed cooling inside 2-door reach-in while stacked and covered. cdi: ch |
| 2018-07-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. par cooked steak observed stored inside bottom of flip top cooler. according to pic steak was cooked half way and then will be |
| 2018-07-23 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. scrub brush inside handsink next to cook line. cdi: scrub brush removed. |
| 2018-07-23 |
6 |
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. employee observed washing gloves at handsink. cdi: stopped employee and directed to take off glov |
| 2018-04-12 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. handsink next to cook area blocked by steam wells. scrub brush observed stored inside sink. cdi: scrub brush removed; steam wells to be relocated. |
| 2018-04-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw beef stored above ready to eat foods including lettuce inside walk-in cooler. cooked cow head stored below raw chicken and pork inside 2-door reach-in. cdi: ready to eat foods moved ab |
| 2018-04-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. cow tongue in steam well measuring 117-124 deg f. cdi: product reheated to 170 deg f. |
| 2018-04-12 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. intestine that was made on 4-8 was measured at 52 deg f inside walk-in cooler. cdi: product discarded. |
| 2018-04-12 |
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. barbacola made on sunday without a date inside walk-in cooler and cooked cow head made on monday observed without a date in reach-in |
| 2017-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit and reach in cooler in need of repair. |
| 2017-12-18 |
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 queso fresco, carne, ham without date labels . cdi pic dated items.3-501.18 discard the food requiring date labels once time/temp |
| 2017-12-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine guard in need of cleaning. pic had employee start to clean machine. |
| 2017-07-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids on dumpster broken and in need of replacement. |
| 2017-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in prep area. |
| 2017-07-20 |
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 steak for tacos cooled in to great of volume and covered. cdi demonstrat |
| 2017-07-20 |
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 steak cooked yesterday in both reach in and prep unit at gfreater than 45 degrees. cdi discarded . repeat violation |
| 2017-03-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed refried beans reheated in microwave for hot holding at 100 degrees . cdi reheated to greater than 165 degrees. |
| 2017-03-08 |
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 chicken cooling in reach in greater than 2 hours at 96 degrees. cdi reheated and cooling process restarted. see temperatu |
| 2017-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in rusting and with food debris . |
| 2017-03-08 |
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 reach in cooler in too great of volume per surface are |
| 2017-03-08 |
49 |
5-205.15 system maintained in good repair - p observed hand sink in front service area leaking. |
| 2017-03-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed top doors on dumpster missing and in need of replacement. |
| 2017-01-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken tiles at canwash. |
| 2017-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in heavily rusted and in need of replacement or recoating. |
| 2017-01-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board used for vegetables in need of resurfacing or replacement. |
| 2017-01-23 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed lettuce stored in undrained ice in walk in . cdi by instruction. |
| 2017-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsas at salsa bar and pico greater than 45 degrees . cdi discarded and restocked ice bin to cool products. |
| 2016-10-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - note: observed steak appear undercooked. pic states that the steak is cooked to 145f. no proof of either fully cookin |
| 2016-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - observed cooked protein stored at 117. observed cooked chicken and steak stored on top of holding containers reading 85f. cdi - protein reheated. chicken and steak discarded. |
| 2016-10-20 |
33 |
3-501.13 use approved thawing methods. - 0pts - observed tongue being thawed in microwave. discontinue. |
| 2016-10-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed chlorine sanitizer in bucket and 3 compartment sink read 0 ppm. cdi - adjusted to read 50 ppm4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch |
| 2016-10-20 |
49 |
5-205.15 maintain a plumbing system in good repair. - observed plumbing under hand sink and three compartment sink leaking. observed drain pipe under prep sink submerged in floor drain. ensure that there is a gap to prevent any back flow issues. |
| 2016-10-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - observed dumpster and card board container without lids. provide lids. |
| 2016-10-20 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed shelving throughout rusting. repair/replace |
| 2016-04-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service to go trays at prep table not protected during storage. cdi- storage corrected. |
| 2016-04-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. two wet wiping cloths stored on prep table. cdi- storage corrected. |
| 2016-04-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three containers of dry spices not labeled. cdi- verbal correction to label all. |
| 2016-04-01 |
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 . containers of beans prepared on last night were portioned into smaller containers |
| 2016-04-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. vitamins bottle stored on ledge area above prep table. cdi- pic corrected storage. |
| 2016-04-01 |
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. 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 inc |
| 2016-04-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. pan of refried bean in steam well not under temperature control. pic advised that beans were reheated in microwave and then placed in steam well. cdi- pan of beans removed and reheated |
| 2016-04-01 |
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. three containers of refried beans in walk in cooler not under temperature control. pic advised that employee states all were prepare |
| 2016-04-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic luis fuentes advised that the food safety manager that has the certification and certificate is out, and he does not have the certification. cdi- pic was advised of |
| 2016-01-26 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed several cans of with dents along the seams in the dry storage area. cdi- dented cans were discarded during inspection. |
| 2016-01-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf- pic was only able to provide the symptoms, but not the major food borne illnesses. no employee health policy was provided duri |
| 2016-01-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p- observed the pic donning gloves with out properly washing hands prior to donning gloves. cdi- pic removed gloves and was coached on proper hand washing prior to donning gloves. |
| 2016-01-26 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p- beef tongue in the hot well measured 102 f. beef was recently removed from the cooler and placed in the hot well. reheat all foods to 165 f for hot holding |
| 2016-01-26 |
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- chicken in the reach-in cooler made yesterday observed not date marked. observed melon juice made with fresh melons in house not date marke |
| 2016-01-26 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. excessive garbage observed on the ground around the dumpster. |
| 2016-01-26 |
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. observed soiled floor in the walk-in cooler causing an od |
| 2015-08-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster had one door open and had half of each lid broken off and missing. contact company and ask for container which is in good repair. |
| 2015-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler gasket badly broken. |
| 2015-08-17 |
41 |
i |
| 2015-08-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed consumer advisory was missing the disclosure footnote. cdi - footnote was added during inspection. |
| 2015-08-17 |
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 date marking on jicama juice (cooked product), melon beverage, chopped ham. cdi - items were made yesterday and were dated as s |
| 2015-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed ice bath buffet section for salsas and garnishes was not holding foods 45f or below. see temperature chart. cdi - pic voluntarily discarded 3 salsas, pico, and cooked carrots. |
| 2015-08-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic during inspection was not certified. |
| 2015-04-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-04-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic stated facility did not have employee health policy. cdi employee health policy emailed to pic. |
| 2015-04-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed employee eating on prep table in kitchen. cdi employee discarded food. |
| 2015-04-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shelled eggs stored above ready-to-eat foods in 2 door reach in cooler. cdi items rearranged. |
| 2015-04-09 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed employee washing dishes in 1 compartment vegetable prep sink. employee did not properly wash, rinse and sanitize equipment. cdi ehs gave detail instructions on ho |
| 2015-04-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef holding on prep table at 107f. cdi beef was placed in 2 door reach-in to rapidly cool. |
| 2015-04-09 |
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 ready-to-eat turkey without date marking in 2 door reach in cooler. |
| 2015-04-09 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed food stored under condensation drip in walk-in cooler. |
| 2015-04-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surfaces throughout facility. |
| 2015-04-09 |
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 cup used as scoop in sliced onion container in walk-in cooler. cdi cup |
| 2015-04-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards scored. 4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. |
| 2015-04-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored in contact with customer items on prep table shelf. |
| 2015-04-09 |
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 beef cooling on prep table. observed beef cooling covered in 2 door reac |
| 2014-12-09 |
45 |
4-501.11 maintain equipment in good repair or removed unused equipment. observed two door reach in cooler not operating stored in kitchen. |
| 2014-12-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked metal pans in clean dish storage area in back of house. |
| 2014-12-09 |
13 |
observed package of raw bacon stored over top of shredded cheese and cilantro in reach in cooler. pic removed and rearranged. employee foods must be labeled and maintained separate from customer food items.3-302.11 packaged and unpackaged food-separation, |
| 2014-04-23 |
21 |
3-50.17 potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. observed several items that meet the criteria such as sauves and meat. cdi |
| 2014-04-23 |
14 |
chemical sanitizer must be at proper concentration. observed sanitizer bucket at 0 ppm. cdi chlorine was added and retested. |
| 2014-04-23 |
23 |
3-603.11 consumer advisory must be added for items served raw or undercooked. observed no consumer advisory reminder or disclosure. reminder must be state consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of |
| 2014-04-23 |
53 |
6-501.114 physical facility shall be free on nonfunctional equipment. observed nonfunctional fryer and prep cooler. repair or remove equipment. |
| 2014-04-23 |
45 |
4-501.11 equipment must be in good repair. observed split gaskets on reach-in cooler and absorbent gasket used on walk-in cooler. replace gaskets. |
| 2013-10-22 |
53 |
6-101.11 surface characteristics-indoor areas. observed damaged flooring inside walk-in cooler. floor is not smooth. observed broken/missing tiles in front of walk-in freezer. |
| 2013-10-22 |
41 |
3-304.12 in-use utensils, between-use storage. observed ice scoop down in ice at beverage station. |
| 2013-10-22 |
37 |
3-305.11 food storage-preventing contamination from the premises. observed 2 bags of dry goods that were open at back storage area. |
| 2013-10-22 |
26 |
7-102.11 common name-working containers. observed a bottle of grill cleaner not labeled at back storage area. cdi, labeled during inspection. |
| 2013-10-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed several items including rice, chili rellenos, salsa, pico, etc. that had not been date marked that were cooked/prepared on sunday. cdi, by |
| 2013-02-20 |
4 |
observed both staff members in the kitchen chewing gum. corrected by instruction. except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; cle |
| 2013-02-20 |
54 |
obserrved the return vents in the ladies room collecting excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2013-02-20 |
52 |
observed the dumpster doors open and the dumpster pad with food debris. a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under ? 6 501.114; and clean. |
| 2013-02-20 |
42 |
obserrved wet stacking of pans. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for u |
| 2013-02-20 |
13 |
observed eggs stored over raw beef in the upright cooler. items rearrainged. except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and d |
| 2012-10-29 |
20 |
observed diced onions in self service area cold holding at 47f-52f. onions were placed in ice for rapid cooling. potentially hazardous foods must be maiantained at 7°c (45°f) or between 5°c (41°f) and 7°c (45°f) in existing refrigeration equipment that is |
| 2012-10-29 |
21 |
observed no date marking of ready to eat potentially hazardous foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2012-10-29 |
34 |
obserrved 2 thermometers measuring 36 degrees in an ice bath. thermometers recalibrated. food temperature measuring devices that are scaled only in celsius or dually scaled in celsius and fahrenheit shall be accurate to ±1oc in the intended range of use. |
| 2012-10-29 |
35 |
observed a spray bottle of what i was told was lemone juice that was not labeled. 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 fr |
| 2012-10-29 |
37 |
observed serveral dry goods stored uncovered/unprotected. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-10-29 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2012-10-29 |
41 |
observed in use utensils stored in dipper well with the water turned off. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain; |
| 2012-10-29 |
47 |
observed bottom shelf of food prep counter soiled. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-10-29 |
49 |
observed handwash sink drain very slowly. plumbing must be maintained in good repair. |
| 2012-10-29 |
39 |
observed wiping cloths used wet throughout the establishemnt and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified und |
| 2012-10-29 |
1 |
observed no certified food protection manager on site. 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 |