| Violation Date |
Code |
Description |
| 2018-12-14 |
53 |
general comment 6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. - observed a lot of clutter by the dish machine. remove any items that are not used. |
| 2018-12-14 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket.observed rusty shelves in the walk in cooler. replace shelving; do not spray paint.points were not escalated due to the prep |
| 2018-12-14 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed 2 containers of tripe stored on the floor in the walk in cooler. observed 2 boxes of chicken stored on the floor in the freezer |
| 2018-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp and raw eggs stored above rice in the reach in cooler. cdi - items were rearranged correctly.3-302.11(a)(4) protect food in storage using covered containers, intact wr |
| 2018-08-27 |
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. - observed missing/broken floor tiles in front of the walk in freezer. |
| 2018-08-27 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a flip top prep unit with an ambient air temperature of 65f. all tcs items were removed from the unit and the pic stated it will not be used until maintenance can come check on it. ve |
| 2018-08-27 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed cups and containers stacked wet. |
| 2018-08-27 |
33 |
general comment 3-501.13 use approved thawing methods. - observed tripe thawing in standing water. cdi - cold running water was turned on to thaw the items. |
| 2018-08-27 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all tcs items in the prep unit holding above 45f; see temperature chart. cdi - all items were voluntarily discarded. |
| 2018-05-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw eggs stored above cooked chicken and beef in the reach in cooler by the chips. observed raw chicken stored above cooked tripe in the walk in cooler. cdi - all items were rear |
| 2018-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed tripe, jalenpos and onions holding below 135f. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed tomatoes, cheese, and salsa verde above 45f. cdi - items were cooled down in an ice bath; see temperature chart. |
| 2018-05-08 |
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 a flour bin unlabeled. cdi - bin was labeled. |
| 2018-05-08 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is us |
| 2018-05-08 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and cups stacked wet. |
| 2018-05-08 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temperature of 52f. cdi - all tcs items are being held on ice during the lunch rush then will be removed from the unit until it can be repaired. verific |
| 2018-05-08 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-05-08 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed 2 cockroach nymphs on the wall at the hand sink beside the ice machine. contact pest management company to request another service to help with the situation |
| 2018-01-22 |
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 beef broth cooling in large pot with no cooling methods over 5 hrs at 90 degrees. cdi- pic voluntarily disposed of broth. ob |
| 2018-01-22 |
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 beans improperly cooled since last night in a closed container and a large |
| 2018-01-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tub of chips stored on the floor. cdi- food stored off the floor.3-307.11 protect food from contamination sources not specificall |
| 2018-01-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups and pans tight stacked while wet. |
| 2018-01-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed worker handling raw chicken pan, getting raw chicken onto gloves, then place an rte tortilla on a plate. cdi- employee corrected: changed gloves, washed hands, disposed of tortilla, |
| 2018-01-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed speed rack in walk in cooler needing cleaning of build up. |
| 2018-01-22 |
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 walls on cook line near steam table with some du |
| 2018-01-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips available. will follow up that facility has test strips. |
| 2017-11-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed bad leak in water pipes under pre-wash sink at dish machine, needs repair. |
| 2017-11-06 |
45 |
4-501.11 maintain equipment in good repair. observed racks above steam table peeling and showing rust, observed a few racks in walk in cooler peeling and showing rust. observed gaskets on main kitchen prep cooler torn in some places needing replacing. obs |
| 2017-11-06 |
37 |
3-307.11 protect food from contamination sources. observed employee cutting avocadoes touch the inside of trash can with a knife then attempt to continue cutting avocadoes after potentially contaminating the knife. cdi- employee corrected, placed knife in |
| 2017-11-06 |
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 beans cooling 1 hr 30 minutes at 58 degrees initially in the freezer then |
| 2017-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 pans of cut tomatoes prepped 1-2 hrs ago in prep cooler at 54-58 degrees. observed cooked meats in cooler reading 54 degrees said to have been in cooler 2 hrs. cdi- foods move |
| 2017-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p observed a few raw meats stored above cooked meats in fridge and observed raw chicken stored above raw packaged beef in walk |
| 2017-11-06 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed tags removed from oysters stored in walk in cooler before th |
| 2017-11-06 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed an employee eating in kitchen and storing his personal food on prep sink drain board. employees should eat in designated areas only. cdi- employee corrected, removed personal food and cleaned prep s |
| 2017-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two pans of diced tomatoes in make table at 50-56 degrees, tomatoes not down inside make table to stay cold. cdi- tomatoes moved to fridge. (repeat). observed several foods insi |
| 2017-08-01 |
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 observed large covered container of cooked chili peppers cooked last night approx. 12 hrs earlier at 53 degrees in walk in cooler. cd |
| 2017-08-01 |
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 observed deep covered container of peppers improperly cooled. reviewed proper cooli |
| 2017-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant grease build up on sides of friers and flat grill, needing cleaning. (repeat) |
| 2017-08-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. need a thermometer in prep cooler holding house made salsas. |
| 2017-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant grease build up on sides of friers and flat grill, needing cleaning. |
| 2017-05-08 |
45 |
4-502.11(a) maintain utensils in good repair. observed a couple badly rusted racks in walk in cooler needing replacing (repeat). observed walk in cooler and freezer door gaskets badly torn, needing replacing. |
| 2017-05-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large pots of raw beef tripe stored on floor during prep and a large bowl of torilla dough on the floor. cdi- items stored off th |
| 2017-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomatoes in a pan on top of make table at 50 degrees, tomatoes not down inside make table to stay cold. cdi- tomatoes moved to fridge. (repeat) |
| 2017-05-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with some build up inside bin, needs some cleaning. |
| 2017-02-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed spray foam insulation in use to repair frp gaps at oven hood wall. material is not cleanable, needs removal and repairwith o |
| 2017-02-27 |
45 |
45 repeat violation 4-501.11 maintain equipment in good repair. - observed a few shelves in the walk in cooler rusting (replace shelving). |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 large pans of raw meats: chicken, beef, steak, that were being left out at flat grill with no temperature control, observed at 57-67 degrees, approx. 30 minutes according to p |
| 2017-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 steam tabes holding 2 pans of rice at 127-130 degrees for approx. 2 hrs, water in one steam table observed at 127 degrees. observed peppers and onions in a pan on flat grill |
| 2017-02-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open employee drink cup stored in kitchen. cdi- drink removed. |
| 2016-11-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed un-labeled spray bottle of degreaser in dining room. cdi- bottle labeled. |
| 2016-11-10 |
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 very deep and thick amounts of pork carnitas and tripe that had initially |
| 2016-11-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several tubs of food on the floor in walk in cooler and walk in freezer. cdi- foods stored off the floor on shelving. |
| 2016-11-10 |
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 unlabeled containers of margarine and salt in kitchen. |
| 2016-11-10 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed shelves in the walk in cooler rusting (replace shelving).observed split gaskets on the reach in cooler in the kitchen, the walk in and the freezer. replace gaskets. |
| 2016-11-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed spray foam insulation in use to repair frp gaps at oven hood wall. material is not cleanable, needs removal and repair with |
| 2016-09-15 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed shelves in the walk in cooler rusting (replace shelving). observed split gaskets on the reach in cooler in the kitchen, the walk in and the freezer. replace gaskets.4-202.11 food cont |
| 2016-09-15 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed a few containers stacked wet. |
| 2016-09-15 |
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 several items from last night cooling in thick pans and covered with sar |
| 2016-09-15 |
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 several items cooked last night above 45f. items include: chicken, pork, onion, beans and rice. cdi - pic voluntarily disc |
| 2016-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up on the back of the shield in the ice machine in the kitchen. |
| 2016-05-02 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed stainless steel back splash at stove badly separating from frp wall leaving big |
| 2016-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed walk in freezer and walk in cooler gaskets badly torn, needing replacing. observed some of the storage racks in walk in cooler badly rusted, needing replacing soon. observed walk in cooler fan units wit |
| 2016-05-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed chili rellenos on speed rack in walk in cooler with a produce cardboard box sitting on top of the food, potentially contaminating it. cdi- pic voluntarily disposed of chl |
| 2016-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed main prep cooler with nearly all tcs foods inside at 51-53 degrees including: sliced tomatoes, shredded cheese, ham, cooked shredded chicken, and cut cooked steak, etc. gave coo |
| 2016-05-02 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed server grab chips for customers with bare hands and cook remove tortillas from flat grill with bare hands. |
| 2016-05-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employees drinking from open cups and storing them on prep tables. cdi- drinks removed and work areas cleaned. |
| 2016-01-26 |
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 employee cutting and handling raw fish then attempt to handlie |
| 2016-01-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open drink stored in kitchen. cdi- drink removed. |
| 2016-01-26 |
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 facility is offering ceviche made from fresh raw tilapia. no proof of parasite destruction available. cdi- pic will only offer f |
| 2016-01-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2016-01-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw packaged fish thawing on drainboard directly under tomatillas. cdi- tomatillas all immediately cooked above 145 to kill any potenital cross contamination. |
| 2016-01-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility offering raw tilapia ceviche with no approved consumer advisory available. cdi- pic said they ar |
| 2016-01-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso cheese at 128 degrees that had been in hot holding cauldron approx. 6 hrs. cdi- pic voluntarily disposed of cheese. observed large pan of rice hot holding at 122 in steam |
| 2016-01-26 |
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 deep pan of very thick beef toungues that had been cooked 6 hrs earlier that were still observed at 65 degrees. cdi- due to |
| 2016-01-26 |
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 stainless steel back splash at stove badly separating from frp wall leaving bi |
| 2015-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce at 50 degrees in make table that had been recently prepped. make table is for cold holding cold foods, foods that loose temperature after prep should be cooled to 45 or |
| 2015-09-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of chicken on the floor of walk in freezer. cdi- food stored off the floor. |
| 2015-09-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans being tight stacked while still wet. |
| 2015-09-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed onions and peppers stored above steam table at 120 degrees said to have been cooked 20 minutes ago. item reheated to 165 on stove. observed melted cheese at 80 degrees, warmer |
| 2015-09-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooking equipment (sides of fryers and flat grill) with significant grease build up needing cleaning. observed microwave and microwave rack needing |
| 2015-09-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed prep sink with bad leak from faucet needing repair. |
| 2015-09-03 |
45 |
4-501.11 and 4-501.11 (a) maintain equipment and utensils in good repair. observed dish racks above 3 comp sink and several racks in walk in cooler badly peeling and showing rust, need repair or replacing. |
| 2015-03-30 |
45 |
4-501.11 and 4-501.11 (a) maintain equipment and utensils in good repair. obseved two door fridge in kitchen with broken gaskets needing replacing. observed broken spokes on fryer basket. fryer basket disposed of. observed walk in cooler racks that are b |
| 2015-03-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some foods stored on walk in cooler floor on baskets not 6 inches off the floor. cdi- food stored of the floor. |
| 2015-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed small prep cooler holding salsas at 50 degrees, cooler reading 50 degrees inside. have cooler repaired and do not use cooler for tcs foods unitl repaired. cdi- tcs salsas remove |
| 2015-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed areas of rice in large rice warmer that were 120-130 degrees. pic said rice was cooked on stove and moved to warmer and hour earlier. cdi- rice reheated on stove to 165 and tem |
| 2015-03-30 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed side of beef laying against cup rack used as small table for cutting board at prep sink. cup rack is not easily cleanable and is not a food con |
| 2015-03-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee placing personal drink on top of cutting board during prep work. cdi- employee corrected, drink removed, cutting boards removed and cleaned. |
| 2014-12-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of unknown content stored in can wash. cdi- bottle removed. |
| 2014-12-04 |
13 |
3-304.11 food should only come into contact with approved food contact surfaces. observed non approved plastic from takeout bags used to make tortillas and towels used to wrap tortillas. cdi- approved plastic wrap used to make tortillas and wrap tortilla |
| 2014-12-04 |
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 large bucket of salt not labeled at torilla prep area. |
| 2014-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up needing cleaning from walk in cooler racks. • |
| 2014-12-04 |
45 |
4-501.11 maintain equipment and utensils in good repair. racks in walk in cooler are peeling, need recoaing or replacing soon. |
| 2014-07-30 |
47 |
4-602.13 maintain non food contact surfaces clean. observed microwave rack with food build up in kitchen. observed storage racks and speed rack in walk in cooler needing cleaning of build up.general comment: facility offers oysters, observed tags being re |
| 2014-07-30 |
45 |
4-501.11 maintain equipment and utensils in good repair. racks in walk in cooler are peeling, need recoaing or replacing soon. |
| 2014-07-30 |
42 |
4-901.11 air dry all dishes and utensils. observed cups and a other dishes tight stacked while still wet. |
| 2014-07-30 |
13 |
3-302.11 store food by final cook temperature. observed raw eggs stored above rte sauces in walk in cooler. cdi- eggs stored by final cook temp.3-304.11 food should only come into contact with approved food contact surfaces. observed cheeses stored in to |
| 2014-03-17 |
47 |
4-602.13 keep non food contact surface clean. storage rack next to steam table in kitchen has build up, needs cleaning. fryer vents have grease build up that need cleaning. |
| 2014-03-17 |
45 |
4-501.11 maintain equipment in good repair. a few racks in walk in cooler are rusted and peeling, need repair. a couple crates holidng food in walk in freezer are broken and damaged, should not be used. |
| 2014-03-17 |
42 |
4-901.11 air dry all dishes and utensils. observed a few cups tight stacked while still wet. |
| 2014-03-17 |
13 |
3-301.11 protect food during storage from contamination, store food by final cook temperature. observed raw pork (milanesa) stored above rte sauces in refrigerator. observed raw beef stored above cooked pork in walk in cooler. cdi- food stored by final co |
| 2014-03-17 |
1 |
2-102.12 pic must be present with a food safe cerfitication at all times operation. pic not certified. |
| 2013-12-16 |
1 |
pic needs to be food ansi food safe certified by 1/1/14. |
| 2013-12-16 |
6 |
have employees change gloves and wash hands as required to prevent contamination. observed cook handling raw chicken with gloves then handling raw beef with gloves, did not change gloves or wash hands. cdi- employee corrected, washed hands and changed glo |
| 2013-12-16 |
8 |
maintain handwash sinks. observed cold water handle too loose to use on handwash sink, only hot water was available. cdi- cold handle repaired. |
| 2013-12-16 |
13 |
store food by final cook temperature. observed raw pork stored above rte salsa in refrigerator. cdi- pork stored by final cook temperature. |
| 2013-12-16 |
26 |
label all chemicals. observed one unlabeled spray bottle of bleach - cdi. |
| 2013-12-16 |
45 |
keep equipment and utensils in good repair. observed walk in cooler racks that are badly peeling and no longer easily cleanable, needs recoating or replacing. |
| 2013-12-16 |
37 |
do not store food on the floor. observed 3 crates of various frozen meats stored on floor of walk in freezer. cdi- foods stored off of floor. only use approved food contact surfaces, observed raw meat in freezer stored in togo bags not made to store food. |
| 2013-09-04 |
47 |
keep non food contact surfaces clean. walk in cooler racks have significant build up on them, need cleaning. |
| 2013-09-04 |
37 |
do not store food on the floor. observed large tub of house made drink on floor of kitchen and several meats stored in containers on floor of walk in freezer. cdi- foods stored off of floor. |
| 2013-09-04 |
31 |
use approved cooling methods to ensure foods cool quickly. observed deep buckets of fresh made tcs salsas cooling in walk in cooler. cdi- reviewed proper cooling methods and foods still in cooling process were placed in shallow pans to properly cool. |
| 2013-09-04 |
20 |
cold hold foods at 45 or below. observed prepped foods in prep cooler cold holidng at 50-55 degrees. chill prepped foods to 45 or below to ensure they cold hold properly. prep cooler thermometer reading 48 degrees. have cooler serviced if un-able to main |
| 2013-09-04 |
15 |
properly dispose of unsafe food to ensure safe food is served and not attract pests. observed large pot of soup and some cooked beef needing to be disposed of left out overnight. cdi- old food properly disposed of. |
| 2013-09-04 |
7 |
no bare hand contact allowed. observed employees handling breads and cutting vegetables with bare hands. cdi- employees corrected, washed hands and put on gloves. |
| 2013-09-04 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-06-12 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-06-12 |
18 |
cool foods from 135 to 70 and 70 to 45 within total of 6 hrs. observed foods cooling from last night at 47-50 degrees. walk in cooler appears to be malfunctioning. cdi- improperly cooled foods voluntarily disposed of by pic. cooler to be serviced asap. |
| 2013-06-12 |
20 |
cold hold foods at 45 or below. observed walk in cooler holding tcs foods at 47-50 degrees. cdi- all out of temp foods that had been out of temp more than 4 hrs were disposed of voluntarily by pic; see attached product disposition of all tcs foods dispose |
| 2013-06-12 |
14 |
keep ice machines clean. observed ice machine with mold build up inside. cdi- ice machine cleaned. |
| 2013-06-12 |
31 |
use approved cooling methods to ensure foods cool quickly. observed deep tubs of food improperly cooling in walk in cooler. cdi- reviewed proper cooling methods and foods still in cooling process were placed in shallow pans or ice baths. |
| 2013-06-12 |
42 |
air dry dishes and utensils. observed a few dishes tight stacked while still wet. |
| 2013-06-12 |
21 |
date mark all required tcs/rte foods per nc food code. observed a few foods older than 24 hrs that were not date marked. cdi- foods properly dated. |
| 2013-03-22 |
6 |
employees need to wash hands as needed and required by nc food code. observed employee sweeping floor while wearing gloves and then proceed to work in kitchen without changing gloves and washing hands. cdi- employee corrected; washed hands and changed glo |
| 2013-03-22 |
7 |
no bare hand contact allowed with rte foods. observed employee handling cooked tortillas from grill with bare hands. cdi- corrected by instruction; employee put on gloves for handling food. |
| 2013-03-22 |
31 |
use approved cooling methods to achieve rapid cooling. observed a number of foods that are initially cooled in freezer and then placed in deep amounts while still in cooling process. thick foods like beans and salsas will not cool quickly when placed in d |
| 2013-03-22 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-03-22 |
52 |
observed dumpster area to have some litter and garbarge around the area. need to clean dumpster area. |
| 2013-03-22 |
32 |
observed cooked onions and peppers not being cooked hot enough; min. 135 to ensure they can hot hold at 135 min. cdi- foods re-heated to 165 and properly hot held at 135. |
| 2012-12-19 |
2 |
no employee health policy available. gave pic an employee health policy to review with employees. |
| 2012-12-19 |
37 |
do not store food on the floor. observed bucket of bar drink stored on floor of walk in cooler. cdi- drink placed off of floor. |
| 2012-12-19 |
31 |
use approved cooling methods to ensure foods cool quickly. observed meats cooling in a deep amount. cdi- meats placed on flat pans to properly cool. |
| 2012-12-19 |
21 |
date mark all potentially hazardous ready to eat foods. no date marking system in place. reviewed date marking with pic. |
| 2012-12-19 |
19 |
hot hold foods at 135 or more. observed rice in steam table reading 122 in some portions. cdi- rice reheated to 165 and more water added to steam table to properly hot hold rice. observed melted cheese hot holding at 130 degrees. cdi- cheese hot hold unit |
| 2012-12-19 |
14 |
chlorine sanitizer needs to be 50-200 ppm to be effective. observed sanitizer at 3 comp sink reading 0 ppm on test strip. cdi- sanitizer corrected to proper strength. |
| 2012-12-19 |
7 |
no bare hand contact is allowed with ready to eat foods; use gloves or utensils. observed two employees handling lettuce with bare hands. cdi-employees corrected; washed hands and put on gloves. |
| 2012-12-19 |
1 |
pic needs to be food safe certified by 1/1/14. |