| Violation Date |
Code |
Description |
| 2018-11-01 |
45 |
repeat: general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed small cutting boards had been discarded that were worn and with deep cuts.4-501.11 maintain equipment in good repair. |
| 2018-11-01 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on dish shelf. much improvement noted. |
| 2018-11-01 |
41 |
repeat: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 plastic containers stored inside dry good bins used to dispense. |
| 2018-11-01 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of salsa and soup stored on the kitchen floor. |
| 2018-11-01 |
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 3 containers of salsa cooling in large batches. training provided. |
| 2018-11-01 |
21 |
repeat:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed pico de gallo, 2 containers of tamales, 2 containers of refried beans, beef, cheese, loroco, and bean pupusas all made yest |
| 2018-11-01 |
13 |
repeat:3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored above raw ground beef inside walk-in cooler. cdi: storage order rearranged.3-302.11(a)(4) protect food in storage using covered containers, intact wrappin |
| 2018-08-29 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee drinks uncovered and covered stored above and on prep surfaces throughout kitchen area. cdi: drinks were either discarded/relocated. |
| 2018-08-29 |
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. observed employees turning faucet handles off with bare hands after washing. cdi: corrected; trai |
| 2018-08-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw beef stored above limes inside walk-in cooler. cdi: storage order rearranged.3-302.11(a) separate the different types of raw animal foods. -p. observed chicken stored above be |
| 2018-08-29 |
14 |
general comment:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine with build-up. cdi: cleaning process started. |
| 2018-08-29 |
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 no date on beef that was made yesterday inside walk-in cooler. cdi: properly dated. obse |
| 2018-08-29 |
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 several foods cooling in large containers containing large batches |
| 2018-08-29 |
36 |
general comment:6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitchen. ensure back door stays closed and not left open for long periods of time. |
| 2018-08-29 |
41 |
repeat: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 bowls and containers being used to dispense dry good products. |
| 2018-08-29 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and containers wet stacked on dish shelf. |
| 2018-08-29 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. worn/gouged cutting boards observed in kitchen to be used. some cutting boards have been replaced.4-501.11 maintain equipment in good repair. ob |
| 2018-08-29 |
47 |
general comment:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelving inside walk-in cooler. |
| 2018-08-29 |
52 |
general comment:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both side doors open to dumpster. observed one lid open and the other lid missing. observed grease container lid open. |
| 2018-08-29 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths not in use on prep surfaces. |
| 2018-05-17 |
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. several foods inside walk-in cooling in large batches and while covered. cd |
| 2018-05-17 |
18 |
repeat: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. 2 containers of hot salsa at 74 deg f, ground beef at 49 deg f, and regular salsa at 56 deg f cooled from yesterday in walk-i |
| 2018-05-17 |
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 products including ground beef, pork, yuca, and salsa all made yesterday without proper date in |
| 2018-05-17 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed on bleach sanitizer bucket too strong for fcs; bleached out test strip. cdi: corrected to proper concentration. |
| 2018-05-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. multiple drinks observed stored on and above prep surfaces throughout kitchen. cdi: by discarding |
| 2018-05-17 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic and metal pans wet stacked on dish shelf. |
| 2018-05-17 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. worn/gouged cutting boards observed in kitchen to be used.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, c |
| 2018-05-17 |
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 bowls stored in mutiple dry good products used as scoops |
| 2018-01-22 |
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 missing tiles at rear door. |
| 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 faces of equipment and gaskets in need of cleaning. |
| 2018-01-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans on clean drainboard. |
| 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 tacos in walk in cooler cooling tightly covered and in too great of volum |
| 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 tacos cooling in walk in cooler in too great of volume to meet cooling parameters. cdi changed cooling method. |
| 2018-01-22 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - p observed heat sanitizing dish machine unable to reach proper sanitizing temperature at time of inspection. technician dispatched advised that dishes could be washed rinsed an |
| 2017-09-29 |
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 missing tiles at rear door. - 0 points- |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets throughout facility in need of replacement. |
| 2017-09-29 |
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 two bus tubs of beans, and one bucket of salsa at 44 degrees stored greater than 4 days. cdi d |
| 2017-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp over yucca in prep unit 1 . cdi reordered storage.3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored over raw fish in walk in . |
| 2017-06-08 |
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 observed no parasite letter for fish and shrimp listed as served undercooked on menu on file at facility. 10 day verification |
| 2017-06-08 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handling raw eggs and then go to ready to eat foods and plates without handwash or glove change. cdi instructed on proper handwashing and employee washed hands and changed |
| 2017-06-08 |
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 chicken , salsa , beans held greater than 4 days at temperatures between 41 and 45 degrees. cd |
| 2017-06-08 |
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 with rust and food debris buildup, faces of equipment and floors of reach ins in need of cleaning. |
| 2017-06-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility using qac sanitizer and no test kit available. 10 day verification required. |
| 2017-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris and rust on shelving in walk in cooler. |
| 2017-02-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of replacement or resurfacing and portable cutting board being used to cut beef in need of replacement o |
| 2017-02-01 |
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 chicken cooling in too great of volume per surface area. cdi split into 4 seperat |
| 2017-02-01 |
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 chicken in walk in cooling at insufficient rate to meet cooling parameters. cdi changed cooling method. |
| 2017-02-01 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed numerous foods stored in walk in uncovered . cdi had pic cover foods that were not cooling. |
| 2017-02-01 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsinks in mens and womens restrooms could only reach 74 degrees. verification required by 02-03-17. |
| 2016-08-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed multiple pair of tongs with damaged plastic handles. insure utensils are kept in good repair. |
| 2016-08-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of nachos stored on the floor near the fryer. cdi by pic placing a rack underneath the container. insure that food pr |
| 2016-08-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chorizo and raw chicken stored over items such as milk jugs and cocktail drink mix in a prep cooler. insure that raw items are stored properly, on the shelves lower than any r |
| 2016-08-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed frying pan stored in grill area handsink at time of inspection. insure that utensils and other items are not stored in handsinks, as handsinks are only for was |
| 2016-02-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed hamburger patty and raw eggs stored on the higher shelves of the prep units, over items such as potato empanadas and french fries. cdi by pic moving items. insure that proper sto |
| 2016-02-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed beans and various pieces of vegetable matter in the prep area handsink. do not empty or rinse any utensils or spoons in the handsink. cdi by employee cleaning |
| 2016-02-03 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed can opener heavily soiled. cdi by pic removing item and placing it in the 3 comp sink area. |
| 2016-02-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster doors open.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and mai |
| 2016-02-03 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed loose backflow device at the rear canwash. item was secured by pic. |
| 2016-02-03 |
45 |
4-501.11 maintain equipment in good repair. observed burnt handles on utensils, observed damaged bus tubs, observed gasket on the raw beef cooler damaged and in need of repair. utensils and bus tubs discarded. |
| 2015-07-16 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed dry goods under prep line not covered or protected. cdi lids were added to containers. |
| 2015-07-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and fruit flies throughout facility. repeat violation. |
| 2015-07-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee wearing a watch. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed |
| 2015-07-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping clothes and wiping cloths stored on employee aprons. |
| 2015-07-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket in bar at 0ppm. cdi bucket was refilled and tested at proper concentration. |
| 2015-07-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets and equipment collecting grease and food residue. repeat violation. |
| 2015-07-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed towel tied around faucet to prevent leaks. repair/replace faucet. |
| 2015-07-16 |
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 floors and walls collecting food and grease res |
| 2015-07-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. repeat violation. |
| 2015-07-06 |
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 tamales, salsa, dressing and horchata not date marked. cdi items labeled. |
| 2015-07-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink in bar. cdi papertowels added. |
| 2015-07-06 |
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 3 servers handling soiled dishes enter kitchen then immedientl |
| 2015-07-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed taco frier basket stored as clean with food debris. cdi item moved to dish area. 4-602.11 clean the equipment and utensils used with nontcs foods as |
| 2015-07-06 |
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 containers of papusa prepared yesterday in walk-in cooler above 45f. cdi papusa' were voluntarily discarded. veri |
| 2015-07-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in frier basket below 135f. cdi chicken was voluntarily discarded. observed fried plantians hold out of temperature control. cdi plantains voluntarily discarde |
| 2015-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp, lettuce, fish, heavy cream and papusa' above 45f. cdi items voluntarily discarded. see temperature chart for temperature observations. verification required. |
| 2015-07-06 |
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 papusa prepared yesterday (7/5) in walk-in cooler above 45f. cdi items v |
| 2015-07-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon and raw shrimp stored directly above milk and ready-to-eat chicken in prep reach-in cooler. cdi items rearranged. repeat violation. |
| 2015-07-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces, under cuttingboards and on employee aprons. cdi wet wiping cloths placed in santizier solution between uses. |
| 2015-07-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 employees towel drying utensils. cdi utensils rewashed to apply to air dry. |
| 2015-07-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in equipment throughout facility. repeat violation. 4-502.11(a) maintain utensils in good repair. observed frier basket and spatula in disrepair. cdi items discarded. |
| 2015-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves, gaskets, handle of equipment and cooler/freezer bottoms soiled with food and grease residue. repeat violation. |
| 2015-07-06 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at handsink in kitchen and bar. repeat violation. |
| 2015-07-06 |
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 residue under equipment through |
| 2015-07-06 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed 2 light shields broken in kitchen.6-501.14 change the filters and clean the intake and exhaust air ducts |
| 2015-07-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies throughout establishment. repeat violation |
| 2015-06-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed 2 employees don gloves without washing hands. cdi by instruction. |
| 2015-06-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in bar handsink. cdi bucket removed from sink. 6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted at |
| 2015-06-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shelled eggs stored directly above beef. observed raw beef stored direct above milk in prep cooler. cdi items rearranged. repeat violation. |
| 2015-06-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 1 sanitizer spray bottle and one sanitizer bucket <50ppm. cdi bucket and bottled were refilled and tested at proper concentration. |
| 2015-06-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pot of beans on stove beside papusa station at 106f. cdi beans were discarded. |
| 2015-06-11 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor of kitchen open.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and fruit flies throughout facility. repeat violation. |
| 2015-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage, 3 containers of cheese, sour cream, eggs, lettuce, tomatoes and 3 containers of salsa above 45f. cdi items were discarded. repeat violation. verification to ens |
| 2015-06-11 |
45 |
4-501.11 maintain equipment in good repair. observed prep/flip top cooler and salsa cooler not maintaining food items below 45f. observed rusted shelves in walk-in cooler and equipment throughout facility. repeat violation. |
| 2015-06-11 |
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 collecting on equipment ledges, handles and shelves throughout facility. repeat violation. |
| 2015-06-11 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handsink in kitchen without waste bin. |
| 2015-06-11 |
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 standing water on floor throughout entire kitch |
| 2015-06-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed one employee purse stored on prep shelf. observed another employee purse stored on prep shelf above prep table. cdi items moved. |
| 2015-06-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked above 3 compartment sink. repeat violation. |
| 2015-06-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 containers of sanitizers not labeled. |
| 2015-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered above prep/flip top cooler |
| 2015-06-04 |
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 observed employees wash hands in cold water, without soap and for less than 15 seconds. cdi inst |
| 2015-06-04 |
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 touching ready-to-eat tortillas. cdi tortillas were discarded. |
| 2015-06-04 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed handsink in kitchen without hand soap upon beginning of inspection. cdi employee added soap. 6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted at bar |
| 2015-06-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp and raw bacon stored directly above tomato sauce. observed raw beef stored directly above milk and sausage. cdi items rearranged. |
| 2015-06-04 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 2 plastic containers of . . tamales prepared yesterday in walk-in cooler at 56f. cdi tamales discarded. |
| 2015-06-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed plantains in frier basket at 77f. cdi plantains discarded. observed egg mixture holding out of temperature control at 112f. cdi egg mixture discarded. |
| 2015-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tamales, slaw, mozzarella cheese, tomato/guacmole mixture, 2 containers of salsa and milk above 45f. see temperature chart temperature observations. verification required to |
| 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 2 plastic containers of tamales prepared yesterday in walk-in cooler abov |
| 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 residue collecting in gaskets, on shelves throughout facility and walk-in cooler walls. |
| 2015-06-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and fruit flies in kitchen. |
| 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 1 employee wearing 2 rings and another wearing a bracelet. |
| 2015-06-04 |
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 utensil stored in soiled water at 76f near papusa station. obse |
| 2015-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet above 3 compartment sink. |
| 2015-06-04 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on equipment throughout facility. observed condensation leaks in salsa and sandwich coolers. observed rusted shelves in equipment throughout facility. |
| 2015-06-04 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee wash hands in 3 compartment sink. cdi by instruction. |
| 2015-06-04 |
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 containers of bulk storage and working containers not labeled. |
| 2015-06-04 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water only reaching 82f in 3 comp sink, prep sink and all handsinks. cdi pic corrected issue by turning on pilot light. verification required. |
| 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 floor and wall coving in disrepair in several areas. observed tile grout mis |
| 2014-12-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink with no cover sitting on top of sandwich prep shelf over sandwich prep area. |
| 2014-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed several employees changing gloves without washing hands. pic instructed hand washing. |
| 2014-12-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large pot sitting in only hand sink in kitchen. also observed red sanitizer bucket sitting in sink at bar with hand soap. ensure handsinks are kept accessible f |
| 2014-12-29 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed dirty dishes stored on clean drainboard with 3-compartment sink set up for wash, rinse, and sanitize to wash dishes. dish washer operating the dish machine removed d |
| 2014-12-29 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bleaching out test strip. re-mixed sanitizer to 100ppm chlorine. 7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of windex si |
| 2014-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked lexan food pans throughout clean dish storage area. |
| 2014-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several coolers throughout kitchen. ensure equipment is maintained in good repair. |
| 2014-12-29 |
53 |
generall comment- 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 heavy food debris around large |
| 2014-12-29 |
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 hot food items cooling in undercounter prep cooler near salsa tig |
| 2014-04-14 |
26 |
7-102.11 properly label all chemicals. observed bottle labeled sanitizer filled with degreaser. cdi bottle relabeled. |
| 2014-04-14 |
14 |
4-601.11 food contact surfaces shall be clean to sight and touch. observed slicer stored as clean with cabbage residue from day before. cdi slicer was washed.4-501.114 sanitizer must be at proper concentration. observed sanitizer bucket in bar too low. |
| 2014-04-14 |
18 |
3-501.14 ensure all potentially hazardous foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. yucca, salsa, soup, vegetables, lettuce, cabbage placed in walk-in yesterday in deep plastic covered containers. all tempe |
| 2014-04-14 |
19 |
3-501.16 potentially hazardous hot food must be held at or above 135f. observed beans stored on stove at 92f. pic voluntarily discarded beans. |
| 2014-04-14 |
20 |
3-501.16 potentially hazardous cold food must be held at or below 45f. observed salsa, lettuce and cabbage in prep reach-in above 45f. cdi items placed in walk-in to rapidly cool. recommended cooler should maintain lower temperature. cool at 43f. mai |
| 2014-04-14 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the following 4 hours. p |
| 2014-04-14 |
21 |
3-501.17 ensure potentially hazardous foods that are ready-to-eat and held longer than 24 hours must be date marked. observed numerous foods that meet the criteria not labeled. cdi items labeled. |
| 2014-04-14 |
39 |
3-304.14 in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2014-04-14 |
45 |
4-501.11 equipment shall be in good repair. observed salsa cooler leaking water inside unit. repair unit. |
| 2014-04-14 |
47 |
4-601.11 nonfood contact surfaces shall be clean. cleaning needed on equipment throughout facility. observed food debris and grease buildup on all equipment and inside gaskets. |
| 2014-04-14 |
53 |
6-501.12 floors, walls, and ceilings shall be cleaned as often as necessary. observed food debris and residue appeared to be from day before. |
| 2014-04-14 |
35 |
3-302.12 once removed from original packaging, food shall be labeled. observed bulk storage containers unlabeled. |
| 2013-10-09 |
7 |
food employees may not contact ready to eat food with bare hands. upon arrival, observed employee cutting and handling onions used for ready to eat salsa with bare hands. cdi-product discarded and educated. |
| 2013-10-09 |
4 |
properly store employee drinks. observed several bottles of water stored above food in two door cooler. one bottle partially open and leaking. cdi-drinks discarded. |
| 2013-10-09 |
8 |
hand sink shall be supplied with soap and hand drying device such as disposable towels. no soap or hand towels for bar hand sink. could not determine through talking to pic if sink was used for dumping drinks or washing hands. cdi-supplied and educated ab |
| 2013-10-09 |
14 |
manual methods of cleaning and sanitizing shall be effective. observed sanitizing compartment of three compartment sink to be visibly soiled with food debris. explained to pic that sanitizer is ineffective when food particles are visible. cdi-sink emptied |
| 2013-10-09 |
13 |
properly store foods to prevent contamination. observed several pans of food stored uncovered in multiple cold hold units and walk in cooler. also observed raw beef stored over lettuce in cold hold drawers and raw shrimp/bacon stored over fried ready to e |
| 2013-10-09 |
39 |
.rags used for food contact surfaces shall be stored in sanitizer. observed several soiled wet wiping cloths stored on counters and not in sanitizer throughout facility. repeatstore sanitizer buckets off the floor. observed all sanitizer buckets stored on |
| 2013-10-09 |
41 |
properly store in use utensils in clean place. observed knives being stored in crack between handsink and splashguard. |
| 2013-10-09 |
47 |
non food contact surfaces shall be clean. cleaning needed on equipment throughout facility. observed grease build up on equipment, spilled animal blood/food debris in bottom of stand up freezers and spilled sugar/salt on shelving. |
| 2013-10-09 |
26 |
properly label chemicals. observed bottle with clean liquid in a windex bottle. pic could not determine the chemical inside. |
| 2013-03-21 |
45 |
observed a small non-nsf chest freezer in use by grill area. this is a repeat violation. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified |
| 2013-03-21 |
39 |
observed several soiled or wet wiping cloths used throughout the establishment and 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 sanit |
| 2013-03-21 |
33 |
observed large container of beef defrosting in water on the prep counter. except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed: (a) under refrigeration (b) completely submerged |
| 2013-03-21 |
13 |
observed food items uncovered/unprotected in the upright cooler. ensure all products stored in coolers are covered. this is a repeat violation. food shall be protected from cross contamination by; except as specified under subparagraph 3 501.15(b)(2) and |
| 2013-03-21 |
8 |
obserrved the handwash sink being used as a dump sink. corrected by instruction. a handwashing sink may not be used for purposes other than handwashing. |
| 2013-03-08 |
23 |
observed no consumer advisory in place for undercooked potentially hazardous ready to eat food items. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; por |
| 2013-03-08 |
26 |
observed to bottles of toxic items stored in the food prep area and not labelled. bottles labeled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually |
| 2013-03-08 |
21 |
observed sporatic date marking of potetntially hazardous ready to eat foods. corrected by instruction. 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 ( |
| 2013-03-08 |
37 |
observed potentially hazardous food items stored on floor upon arrival. items picked up and put into coolers. during preparation; unpackaged food shall be protected from environmental sources of contamination. |
| 2013-03-08 |
13 |
observed food items uncovered/unprotected in the upright cooler. ensure all products stored in coolers are covered. this is a repeat violation. food shall be protected from cross contamination by; except as specified under subparagraph 3 501.15(b)(2) and |
| 2013-03-08 |
7 |
obserrved a blatant disregard for bare hand contact with ready to eat food. cook observed feeling chicken temp with bare hands and plating ready to eat food items with bare hands. another employee observed flipping ready to eat tortillas as they finished |
| 2013-03-08 |
37 |
observed scoops stored in the product with the handle in contact with the product. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-03-08 |
47 |
observed the bottom shelf of the upright cooler and the bottom shelf of the upright freezer soiled; collecting debris or with food residue. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prec |
| 2013-03-08 |
43 |
observed single service items stored on the floor in the outside storage room. this is a repeat violation. except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be |
| 2013-03-08 |
45 |
observed a small non-nsf chest freezer in use by grill area. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation |
| 2013-03-08 |
45 |
observed ice machine leaking water from the side onto a pan collecting the water and all over the floor. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2013-03-08 |
53 |
observed a large puddle of water accumulating on the floor at the rear fo the kitchen from the ice machine being broken and leaking. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-03-08 |
39 |
observed several soiled or wet wiping cloths used throughout the establishment and 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 sanit |
| 2013-02-26 |
11 |
observed rice cooking with a thank you bag on top. contaminated rice discarded. food shall be safe; unadulterated; and; as specified under ? 3 601.12; honestly presented. |
| 2013-02-26 |
13 |
observed pork stored over beef in the walk-in cooler. store all raw food items according to final cook temperatures. items rearrainged. food shall be protected from cross contamination by: except when combined as ingredients; separating types of raw anima |
| 2013-02-26 |
13 |
observed several food items uncovered/unprotected throughout the various coolers. ensure all products stored in coolers are covered. food shall be protected from cross contamination by; except as specified under subparagraph 3 501.15(b)(2) and in ? (b) of |
| 2013-02-26 |
19 |
observed fried chicken; hot holding at 79f. chicken voluntarily discarded. this is a repeat violation. 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 |
| 2013-02-26 |
21 |
observed no date marking of potentially hazardous ready to eat food items. 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; refriger |
| 2013-02-26 |
23 |
observed no consumer advisory in place for undercooked potentially hazardous ready to eat food items. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; por |
| 2013-02-26 |
34 |
observed 2 out of three thremometers non-functional or needing calibration. 1 thermometer was thrown out the other was calibrated. food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensu |
| 2013-02-26 |
35 |
observed bulk food containers thoughout; 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 from their original packages f |
| 2013-02-26 |
37 |
observed scoops stored in the product with the handle in contact with the product. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-02-26 |
13 |
observed co-mingled meats; and ready to eat food items such as vegetables; all co-mingled in the upright freezer. food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; pre |
| 2013-02-26 |
41 |
observed tongs stored hanging on the rim of the garbage can with one side of the tongs inside the garbage can. tongs sent to wash. also observed knives wedged between the drink tray and 3 bay sink in the bar area. during pauses in food preparation or disp |
| 2013-02-26 |
43 |
observed single service items stored on the floor in the outside storage room. except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry |
| 2013-02-26 |
45 |
observed the interior of the walk-in cooler door in disrepair with metal peeling creating a cut hazard. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2013-02-26 |
45 |
observed a small non-nsf chest freezer in use by grill area. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation |
| 2013-02-26 |
47 |
observed the interior of the microwave oven; the bottom shelf of the reach-in cooler; and the bottom shelf of the upright freezer soiled; collecting debris or with food residue. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessa |
| 2013-02-26 |
52 |
observed the dumpster with all doors open. |
| 2013-02-26 |
54 |
observed heat lamps used in the ansel hood for lighting with no shields. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; |
| 2013-02-26 |
39 |
observed several soiled or wet wiping cloths used throughout the establishment and 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 sani |
| 2012-10-25 |
4 |
observed employee drinking a twist off cap bottle of water while walking through the kitchen several times before leaving the establishment. discussed rules with the manager. except as specified in ¶ (b) of this section; an employee shall eat; drink; or u |
| 2012-10-25 |
7 |
observed employees using bare hands to plate ready to eat foods. correected by instruction. except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not con |
| 2012-10-25 |
13 |
observed mayo container stored in shredded lettuce. food shall only contact surfaces of: (a) equipment and utensils that are cleaned as specified under part 4-6 of this code and (b) single-service and single-use articles. container removed; lettuce discar |
| 2012-10-25 |
13 |
observed dry goods (spices) uncovered/unprotected. food shall be protected from cross contamination by except as specified under subparagraph 3 501.15(b)(2) and in ¶ (b) of this section; storing the food in packages; covered containers; or wrappings. |
| 2012-10-25 |
19 |
observed fried chicken being held at 82f. cook tels me the chicken was fried a little over half hour ago. i gave the cook the choice of rapid cooling or proper reheating. the cook chose rapid cooling and the chicken was sent to the walking for cooling. |
| 2012-10-25 |
20 |
observed a few items on the flip top cooler being held at temperatures over 45f. items sent to walk in cooler for rapid cooling and replaced with new stock. potentially hazardous foods shall be kept at a temperature specified in the following: (a) 5°c (41 |
| 2012-10-25 |
21 |
observed no date markking in use. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous |
| 2012-10-25 |
23 |
observed no consumer advisory in use for cooked to order items. consumer advisory wording left. except as specified in ¶ 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ¶ 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; pou |
| 2012-10-25 |
43 |
observed single use cups uncovered/unprotected in the drink area. single-service and single-use articles shall be stored as specified under ¶ (a) of this section and shall be kept in the original protective package or stored by using other means that affo |
| 2012-10-25 |
39 |
observed wiping cloths used wet and not stored in sanitizing solution. cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concent |
| 2012-10-25 |
46 |
observed employee washing their hands in the 3-bay sink. a warewashing sink may not be used for handwashing as specified under § 2-301.15. |
| 2012-10-25 |
46 |
observed all 3 bays of 3-bay sink full of soiled dishes. a warewashing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other e |
| 2012-10-25 |
53 |
walk-in cooler ceiling observed with mold like substance. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-10-25 |
54 |
observed return vent in men's room accumulating 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. |
| 2012-10-25 |
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 |
| 2012-10-25 |
36 |
observed several flies throughout the kitchen area. the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routi |
| 2012-10-25 |
1 |
observed no certified food protection manager on-site. except as specified in ¶ (b) of this section; the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food esta |