| Violation Date |
Code |
Description |
| 2018-11-20 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards with deep cuts.4-501.11 maintain equipment in good repair. observed under counter freezer in kitchen not working an |
| 2018-11-20 |
41 |
general comment: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 utensils stored in room temperature water on cook line. |
| 2018-11-20 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer bucket at front of house reading 10ppm. cdi: changed out and corrected to proper concentration. |
| 2018-11-20 |
19 |
repeat:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed cream corn in warmer reading only 126f. cdi: corn was reheated to 145f during inspection. |
| 2018-11-20 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered personal drink stored on dry storage shelf in kitchen and front of house. cdi: drinks were discarded. |
| 2018-11-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfpm on site. cdi: cfpm showed up at end of inspection. 2-101.11 pic shall be present during all hours of operation. -pf. observed pic not present at beginn |
| 2018-08-14 |
45 |
general comment:4-501.11 maintain equipment in good repair. observed gaskets torn on prep cooler cook line.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards with deep cuts. |
| 2018-08-14 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee handling food with bracelets and watch on. |
| 2018-08-14 |
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 incorrect dates on pupusas stored inside grill cooler according to owner. cdi: dates wer |
| 2018-08-14 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed yellow rice inside hot box at 112 deg f. all other food items inside were in complaince. cdi: yellow rice was reheated to 182 deg f. |
| 2018-08-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shrimp stored in bottom of prep cooler above ready to eat foods. cdi: storage order rearranged.3-302.11(a)(4) protect food in storage using covered containers, intact wrapping |
| 2018-08-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee filling coffee pot up with water at kitchen handsink. cdi: employee addressed. observed kitchen handsink blocked by trash can. cdi: trash can relocate |
| 2018-05-09 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drinks and pizza box stored on prep surfaces in kitchen. cdi: drinks and food relocated/discarded. |
| 2018-05-09 |
26 |
repeat:7-201.11 store toxic materials to avoid contamination. -p. chemical in spray can observed stored on shelf with packaged food and drink products. cdi: relocated to chemical area. |
| 2018-05-09 |
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 salsa cooling at prep sink in ice bath but ice was melted and salsa was i |
| 2018-05-09 |
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. several foods inside walk-in cooler including pupusas, vegetables, curtido, slaw, and rice at 43 deg f t |
| 2018-05-09 |
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. utensils observed stored in murky water at room temperature. |
| 2018-05-09 |
47 |
general comment:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean fan covers inside walk-in cooler located at back of facility. |
| 2018-05-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. digital food thermometer battery was dead. cdi: another thermometer was provided during inspection. |
| 2018-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusting of some shelving in the dry storage area. improvement has been made and noted. |
| 2018-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic container above dish sink. |
| 2018-02-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on prep surface. wiping cloth was quickly spotted by employee and removed to linen basket. |
| 2018-02-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chem bottles stored hanging of shelving containing single service articles. cdi by removal of chems to proper storage location. |
| 2018-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw meat stored above juice containers. cdi by correcting storage order. |
| 2018-02-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored uncovered on prep surface. cdi by voluntary discard. |
| 2017-10-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored over raw beef. cdi by correcting storage order. |
| 2017-10-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one cleaver with debris build up present on the blade. cdi by removal for recleaning. |
| 2017-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many items in the walk in cooler holding around 49f. the walk in cooler is not holding temperature. cdi by voluntary disposal of all tcs items made before day of inspection and |
| 2017-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on inside of gaskets. |
| 2017-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler holding at 49f. observed rust and chipping of walk in cooler shelving.4-502.11(a) maintain utensils in good repair. observed damage to several scoops used for rice and beans. |
| 2017-10-04 |
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 container of sugar at front drink station with no label. |
| 2017-06-15 |
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 chicken dated 6/1 and beans dated 6/7 in walk in cooler. cdi by voluntary discard. |
| 2017-06-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef. cdi by correcting storage order. |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato in flip top measuring at 48f. cdi by voluntary discard. |
| 2017-06-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical bottle stored on prep top surface. cdi by removal to proper location. |
| 2017-06-15 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed uncovered ice wand stored on soild shelf in freezer. observed debris build up on containers stored as clean. cdi by removal for recleaning. |
| 2017-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed rust on shelving in walk in cooler. |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of black debris on gaskets of walk in cooler. |
| 2017-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on shelving in walk in cooler. |
| 2017-06-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors and lids on dumpsters behind facility. |
| 2017-01-24 |
13 |
observed fish stored over chicken in walkin. cdi - moved during inspection.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2017-01-24 |
14 |
observed lettuce in container dated 1/20 cook stated that lettuce was cut today, ensure that pans are washed after use is finished and labels are removed.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2017-01-24 |
18 |
observed cut cabbage and onions that have hot water run over them, then placed in walkin to cool, covered and at 50 degrees, product was made the previous day. cdi - discarded.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and with |
| 2017-01-24 |
20 |
observed juice with milk in juice unit holding a 50 degrees, cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-01-24 |
21 |
observed milk not date marked, lettuce in pan dated the 20th, cook stated that lettuce was cut today.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-01-24 |
39 |
observed wiping cloths in front and back in sanitizer at concentration of less than 50 ppm.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. between 50 and 200 ppm bleach. |
| 2017-01-24 |
41 |
observed one knife stored in flip top, lid closed on blade of knife.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. |
| 2017-01-24 |
43 |
observed single service clam shells stored with food contact side facing up on cart in kitchen.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-01-24 |
45 |
observed shelves in 3 door refrigerator damaged on ends. observed gaskets damaged on 3 door refrigerator.4-202.16 nonfood-contact surfaces. nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and construc |
| 2017-01-24 |
46 |
pic stated that 3 compartment sink is set up was and sanitize. sink must be set up wash, rinse and sanitize.4-301.12 a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. pf |
| 2017-01-24 |
52 |
observed lid pinned behind dumpster.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-08-26 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed small child walking in and around the kitchen and front service counter areas. insure that children are not allowed into any of these or other food service r |
| 2016-08-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a spoon stored in the front service area handsink. insure that items are not stored in the facility handsinks, as the sinks must always be accessible for handw |
| 2016-08-26 |
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 unlabelled sauce containers in the prep reach in cooler. |
| 2016-08-26 |
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 employee start to cut a tomato using bare hands as a guide. ehs stopped employee and notified the person i |
| 2016-08-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a bus tub containing utensils with debris such as cilantro leaves and bits of food stuck to the outside of the container. |
| 2016-08-26 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air filters in the hallway soiled with heavy dust/debris. |
| 2016-08-26 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler gaskets not creating a seal to the walk in cooler door. walk in cooler will function much more efficiently with a seal created, as the cold air will not be able to readily escape. faci |
| 2016-02-19 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed bathroom vents and hallway vents collecting large amount of dust. insure that vents are cleaned fr |
| 2016-02-19 |
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 physical facility damage to rear door area, baseboards around the cooler, entr |
| 2016-02-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2016-02-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on pupusa containers, observed dish machine accumulating scale/debris on the interior and exterior. |
| 2016-02-19 |
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 chicken stored in a pan with a heavily damaged lid. cdi by pic discard of the b |
| 2016-02-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door in disrepair, allowing gaps large enough for insect entry.6-501.111 keep the premises free of insects, rodents, and other pests. observed cockroach in the fr |
| 2016-02-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the kitchen handsink towel dispensor. paper towels were provided by employee. insure that dispensors are filled when emptied. |
| 2015-10-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored on an active prep surface. |
| 2015-10-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in the basin of the front handsink. handsinks are not a storage area, use only for handwashing purposes.6-301.12 provide paper towels o |
| 2015-10-19 |
13 |
'3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over various sauces and onions in the reach in, prep cooler. cdi by employee moving items. |
| 2015-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade soiled with residue. cdi by pic moving item to sink for cleaning.4-602.11(e)(4)(b) interior of equipment such as ice machines and dr |
| 2015-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored outside of the sanitizer buckets throughout establishment. |
| 2015-10-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed two gallons of milk stored in a non-ansi certified cooler at the front server area. do not store potentially hazardous fo |
| 2015-10-19 |
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 unlabelled containers of food throughout the establishment. |
| 2015-06-04 |
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 lettuce and cheese cooling tightly covered with plastic wrap and plastic |
| 2015-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered employee beverage stored on cuttingboard at prep cooler. cdi drink was discarded. |
| 2015-06-04 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink in women's restroom only reaching 87f. cdi |
| 2015-06-04 |
14 |
/4-501.114 maintain sanitizer at correct concentrations. -p observed 2 sanitizer buckets at 0 ppm. repeat violation. |
| 2015-06-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fries holding on tray beside frier at 112f. cdi fries discarded. |
| 2015-06-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 employees wearing watches and bracelets. |
| 2015-06-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table above microwave. observed wet wiping cloths used under cutting boards to stablize. |
| 2015-06-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-ansi certified scissors used to cut chicken. observed 1 freezer and 1 cooler labeled for the storage and display of p |
| 2015-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and grease debris building on surfaces throughout kitchen. observed microbial growth on walk-in cooler gasket. |
| 2015-06-04 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water at handsink in women's restroom. cdi |
| 2015-06-04 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin at handsink in kitchen. |
| 2015-06-04 |
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 floor tile in kitchen. observed wall coving in disrepair in men's res |
| 2015-05-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed several employees washing hands for 5-6 seconds. cdi by instruction. |
| 2015-05-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at <50ppm. cdi bucket refilled to proper concentration. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sc |
| 2015-05-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken and grilled chicken hot holding at less than 135f. see temperature chart for observations. cdi items discarded. |
| 2015-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top cooler and walk-in cooler above 45f. see temperature chart for observations. cdi items discarded. facility discontinued use of prep flip top cooler |
| 2015-05-19 |
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 2 pans of rice in reach-in without date marking. cdi items labeled.3-501.18 discard the food requiring date labels once time/tempe |
| 2015-05-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle unlabeled in kitchen. cdi bottle labeled. |
| 2015-05-19 |
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 dry food not in original packaging without label. |
| 2015-05-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and fruit flies throughout facility. |
| 2015-05-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink used for water dispensing. water filter removed from handsink. repeat violation. |
| 2015-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed items stored on fl |
| 2015-05-19 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue left on several containers.4-205.10 ensure equ |
| 2015-05-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility could not provide correct color chart for test strips. |
| 2015-05-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and grease residue on equipment and shelves throughout facility. |
| 2015-05-19 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed handsink leaking in kitchen.5-202.13 backflow prevention, air gap - p observed spray arm spring broken at dish machine. |
| 2015-05-19 |
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 several tiles broken near dish machine.6-502.12 floors, walls, ceilings includ |
| 2015-05-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee phones stored on prep surfaces and shelves in kitchen. |
| 2015-05-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed facility cutting vegetables and cooling cooked chicken on 3 compartment sink. cdi items relocated.3-307.11 protect food from con |
| 2014-11-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands with gloves on and return to task without changing gloves. wash hands following proper procedure. cdi by instruction. |
| 2014-11-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink used for water dispensing. water filter removed from handsink. repeat violation. |
| 2014-11-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wash hands with soiled gloves on and return to task without changing gloves. cdi by instruction.3-302.11(a) separate raw animal foods from |
| 2014-11-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black residue in ice machine. verification required on 12/5/14. |
| 2014-11-26 |
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 shredded chicken placed in reach-in cooler yesterday at 57f. cdi pic voluntarily chicken was discarded. observed slaw plac |
| 2014-11-26 |
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 observed several items such as shredded chicken, chicken soup, cheese, sauces, lettuce not date marked. cdi items labeled. |
| 2014-11-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottles in kitchen. cdi items labeled. |
| 2014-11-26 |
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 shredded chicken and slaw cooling in large plastic containers. observed |
| 2014-11-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed pan used to store fried chicken stored on trash can beside frier. cdi pan moved.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at |
| 2014-11-26 |
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 utensils stored in standing water at 80f. cdi utensils moved to |
| 2014-11-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 2 coolers labeled for bottled or packaged products only with potentially hazardous products stored inside. repeat violati |
| 2014-11-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and grease buildup on shelves throughout facility. observed food residue in gaskets and hindges of equipment. |
| 2014-11-26 |
53 |
6-502.12 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 food and grease buildup on floors and walls in |
| 2014-11-26 |
54 |
6-303.11 intensity-lighting - c. lighting shall be at least 20 ft candles at warewashing and handwashing areas. observed lighting intensity to be 6.1 ft candles at warewashing area and 9.2 ft candles at handwashing area. lighting intensity shall be at |
| 2014-11-26 |
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 of spices and oils unlabeled. |
| 2014-03-28 |
18 |
3-501.14 ensure all potentially hazardous foods are cooled in 2 hours from 135-70f and within a total of 6 hours from 135-45f. observed cabbage made 3/27 in plastic container in walk-in at 51f. cdi item was voluntarily discarded. |
| 2014-03-28 |
8 |
5-205.11 handwashing sinks may not be used for purposes other than handwashing. observed handwashing sink in wait area used for dispensing drinking water. cdi filter was removed. |
| 2014-03-28 |
14 |
4-501.114 sanitizer must be at proper concentration. observed sanitizer too low in sanitizer buckets. observed sanitizer too low in dish machine. cdi sanitizer buckets were refilled. dish machine sanitizer bucket was changed. |
| 2014-03-28 |
17 |
3-403.11 when reheating for hot holding, food must reach 165f within two hours. observed refried beans heating in hot holding unit. beans were 108f. beans were removed and rapidly reheated to 165f. |
| 2014-03-28 |
20 |
3-501.16 (a)(2) potentially hazardous cold food must be held at or below 45f. observed several items in flip top cooler above 45f. cdi items were moved to reach-in freezer to cool. verification in 10 days to ensure items in flip top cooler are at prope |
| 2014-03-28 |
45 |
4-205.10 equipment must be used per manufacturer's instructions. observed 2 coolers labeled for bottled or packaged products only with potentially hazardous products stored inside. |
| 2014-03-28 |
33 |
3-501.15 (b) potentially hazardous foods must be thawed under refrigeration, cool running water or as a part of the cooking process. cdi item was placed under cold running water. |
| 2014-03-28 |
42 |
4-901.11 (a) air dry plans before using or stacking. observed employee towel drying dishes. cdi by instruction. |
| 2014-03-28 |
31 |
3-501.15 (b) cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow product to cool in proper time range. observed cabbage cooling in covered plastic cont |
| 2013-10-11 |
54 |
6-202.11 light bulbs, protective shieldingprovide light shields and end caps for the dry food storage room. |
| 2013-10-11 |
35 |
3-602.11 food labelsfood packaged in a food establishment for customer self service shall be properly labeled in accordance with law. observed cakes packaged in clam shells in a self service counter top cooler. explained that these must be labeled or plac |
| 2013-10-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingproperly store all cold items at 45f and below (41f and below after 1/1/19). observed shredded, ready to eat cabbage and cole slaw stored on |
| 2013-10-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer during operating hours. observed no sanitizer prepared at arrival. sanitizer was prepared. |
| 2013-10-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationproperly segregate foods according to final cook temperature. observed a pan of raw chicken partially on top of a pan of cooked pork inside the reach in freezer (moved). |
| 2013-10-11 |
4 |
2-401.11 eating, drinking, or using tobaccoproperly store all employee drinks to prevent contamination of food or utensils. observed an employee plate of food stored on the flip top cooler and a plate of employee food on the shelf above the flip top coole |
| 2013-10-11 |
1 |
2-102.12 certified food protection managerpic (person in charge) must be a certified food protection manager. observed no certified pic onsite during inspection. points will be deducted after 1/1/14. |
| 2013-05-15 |
8 |
observed handwash sink in the kitchen missing a handwash sign. handwash sign left. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food emp |
| 2013-05-15 |
14 |
observed can opener tip with encrusted food debris. can opener sent to clean and sanitize. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-05-15 |
39 |
observed wet wiping cloths in use not stored in sanitizing solution. this is a repeat violation. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under |
| 2013-05-15 |
47 |
observed the microwave oven with old food residue and the bottom shelf of most coolers accumulating debris. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-05-15 |
53 |
observed walk-in cooler floor soiled under shelves. maintain better cleanliness of floors under and around equipment. |
| 2013-05-15 |
42 |
observed wet stacking of pans. this is a repeat violation. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried. (b) may not be cloth dried. |
| 2013-01-28 |
31 |
observed several potentially hazardous food items cooling in large bins tightly wrapped with plastic wrap or on counters. this is a repeat violation. corrected by instructions and moving items to rapid cooling. cooling shall be accomplished in accordance |
| 2013-01-28 |
8 |
obserrved hand soap out at the men's room handsink. soap replaced. each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. |
| 2013-01-28 |
13 |
observed raw chicken stored over cooked chicken tacos and eggs stored over cooked rice. corrected by instruction and rearranging. except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; an |
| 2013-01-28 |
14 |
observed ice machine interior surfaces with mold like substance beginning to build-up. ensure that the machine is cleaned at least once a month. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-01-28 |
19 |
observed chicken hot holding in hot box at 126f. corrected by reheating to 165f. except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? ( |
| 2013-01-28 |
21 |
obserrved no date marking of potentially hazardous ready to eat 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; |
| 2013-01-28 |
26 |
observed 1 bottle of sanitizer not labeled. sanitizer labelled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of |
| 2013-01-28 |
37 |
observed nesting of food pans on top of each other in upright cooler. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-01-28 |
49 |
observed backflow prevention devices missing from the can wash. a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a ho |
| 2013-01-28 |
37 |
observed chicken on a rack in the walk-in cooler stored less than 6 inches from the floor. except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is |
| 2013-01-28 |
39 |
observed wet wiping cloths in use 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 under ? 4 501.114. |
| 2013-01-28 |
42 |
observed wet stacking of pans. this is a repeat violation. 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 |
| 2013-01-28 |
45 |
observed light bulbs blown in upright cooler and upright freezer. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2013-01-28 |
46 |
observed employee washing hands at 3-comp sink. corrected by instruction. a warewashing sink may not be used for handwashing as specified under ? 2-301.15 |
| 2013-01-28 |
8 |
observed handwash sink blocked by trash can and employee washing hands in 3 bay sink. corrected by instruction. a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 2013-01-28 |
37 |
observed spices open and bags of dry goods open and unprotected. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-01-28 |
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 |