| Violation Date |
Code |
Description |
| 2018-06-28 |
50 |
5-402.13 maintain sanitary sewage system.-p observed heavy leak from storage tank of toilet. observed dish machine heavily leaking. |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting debris; gaskets, shelves, handles, etc. |
| 2018-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed handles of equipment missing, metal covered by duct tape. observed gaskets broken on two reach-in units. observed shelves rusted in walk-in cooler. |
| 2018-06-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles stored directly on floor in server station and dry storage room. |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2018-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions stored on floor in walk-in cooler. observed tomato puree stored on floor in dry storage room. |
| 2018-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed heavy presence of fruit flies in bar area. |
| 2018-06-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2018-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee food stored directly above clean dishes on dish storage rack. cdi employee food voluntarily discarded. pic required employee wash hands before |
| 2018-02-12 |
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 heavy damage to baseboard and floor tiles around dish machine. no points taken |
| 2018-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa holding on ice without ice completely surrounding pan and above 45f. cdi-returned to walk in cooler to rapidly chill, pic stated salsa was brought out less than 30 minutes |
| 2018-02-12 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee return to kitchen from dining room and outside without washing hands. cdi-stopped and directed to handsink. |
| 2017-10-11 |
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 employee not washing hands properly. observed employee wash hands for less than 15 seconds |
| 2017-10-11 |
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 four 4 hotel pans with queso cooled from the day prior at 55f in tall reach in cooler. other items in cooler at proper tempe |
| 2017-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa stored in pitcher on ice above 45f. cdi-salsa discarded. repeat item. ehs offered alternative of using tphc. verification required. |
| 2017-10-11 |
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 heavy damage to baseboard and floor tiles around dish machine.6-502.12 floors, |
| 2017-10-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2017-10-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-taken out of service. |
| 2017-05-30 |
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. cleaning needed on floors throughout. |
| 2017-05-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. neither quat nor chlorine sanitizer test strips available at facility. verification required. |
| 2017-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa in pitchers on ice bath and above 45f due to ice not surrounding product. cdi-ice refilled around product. |
| 2017-05-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a small pan of carnitas on shelf above grill holding below 135f. explained to pic and employee that item must be kept above 135f on grill or steam table and placing on shelf ab |
| 2017-05-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two handsinks without a supply of paper towels. cdi-towels provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-05-30 |
6 |
. 2-301.14 wash hands after activities that contaminate them.-p observed two employees return to kitchen from outside and begin a task without washing hands first. cdi-employees directed to handsink and hands washed. |
| 2017-01-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa unattended on prep counter slightly above 45f. keep salsa in cooler when not in use. cdi-put into cooler. |
| 2017-01-31 |
19 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items holding below 135f in steam well due to not being covered or stirred frequently. cdi-items stirred well and above 165f. |
| 2017-01-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed labels faded on chemical bottles. cdi-labeled. |
| 2017-01-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2017-01-31 |
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. cleaning needed on floors, walls, and ceilings. |
| 2016-10-04 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2016-10-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation observed flies in the kitchen. facility still has not provided an air curtain to the back door. |
| 2016-10-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine chlorine sanitizer at 0 ppm. no sanitizer feeding from the hose. advised to get fixed. cdi - facility will be using the 3 compartment sink for the time being. quat is r |
| 2016-10-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowel dispenser at one of the kitchen handsinks. observed no papertowels in the dispenser at the bar handsink. cdi - provided papertowels for the |
| 2016-06-10 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed that facility is dumping waste from grease pit into the handsink in the back of the kitchen. observed towels in handsink in the front of the kitchen. cdi - removed towels from |
| 2016-06-10 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed pink and black mold in the ice machine. advised to clean more often. 4-601.11(a) equipment food contact surfaces and ut |
| 2016-06-10 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed chicken in the walkin cooler that has been cooling since last night. refer to temperature chart. cdi - discarded product; ed |
| 2016-06-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product cold holding in the walkin cooler out of temperature. refer to temperature chart. cdi - discarded product. |
| 2016-06-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed many flies in the kitchen area. advised to get an air curtain on the facilities back door. |
| 2016-06-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation observed lettuce cooling in a reach in cooler with the lid covering t |
| 2016-06-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-06-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the dumpster lids open with flies all over. cdi - closed the doors to the dumpster. |
| 2016-06-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed that |
| 2016-06-10 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. repeat violation. observed employee phone charge |
| 2016-06-10 |
45 |
4-501.11 maintain equipment in good repair. observed that the walkin cooler is down and not working properly. products are at a range of 48f-51f. pulled all product to place in refrigerators, reachin, and freezer. vr4-501.12 resurface or replace cutting s |
| 2016-02-25 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee phone on the prep table. cdi |
| 2016-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment wet stacked on the storage rack. repeat violation |
| 2016-02-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product in the flip top out of temperature. observed product in the refrigerat |
| 2016-02-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed menu items (all steak products) not have a disclosure symbol when they are offered undercooked to the c |
| 2016-02-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice paddle stored in the freezer on a dirty rack. the food contact surface was not protected. cdi - sent ice paddle through a cleaning procedure and |
| 2016-02-25 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-02-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signs at the bathrooms on the right side of the facility. |
| 2015-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved both stand up cooler and walk-in cooler not functioning properly holding phf products (cheese, salsa, pico, raw shell eggs, raw chicken, raw beef, cooked beef, milk) all measuri |
| 2015-09-23 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2015-09-23 |
43 |
(general comment) 4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored exposed to customer contamination / sneeze spray. |
| 2015-09-23 |
53 |
(general comment) 6-201.11floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed raw wood shelving / expo window in need of sealing. |
| 2015-04-14 |
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 ceiling tiles missing in dry storage area. |
| 2015-04-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed test strips for quat sanitizer faded. |
| 2015-04-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed chill sticks stored in direct contact with freezer shelving. store on clean surface or wrap in plastic wrap. |
| 2015-04-14 |
40 |
wash fruits and vegetables prior to use. observed avocados washed and cut with stickers still remaining on the outside. remove stickers before washing and cutting. |
| 2015-04-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical bottle. cdi-bottle taken out of service. |
| 2015-04-14 |
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 one item-(tamales) that had expired date mark by one day. cdi-item discarded. |
| 2015-04-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meat wrapped in plastic wrap and stored in freezer above open carton of ice cream. cdi-items rearranged to proper storage order. |
| 2015-01-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shredded cooked chicken stored hot below 135f. cdi-chicken reheated to 188f. |
| 2015-01-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf disclosure is hand written with pen and has faded from most menus. vr to ensure disclosure is present on all menus |
| 2015-01-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked beef cooling in ice baths. bottom of product at 45f or below and to |
| 2015-01-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf|observed fryer basket stored on top of hand sink. cdi-item moved. |
| 2015-01-20 |
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. cleaning needed on walls and joints/caulking around 3 com |
| 2015-01-20 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed hand sink to be clogged. repair. |
| 2014-07-15 |
6 |
food employees shall wash hands immediately before engaging in food preparation after engaging in activities that contaminate hands. (2-301.14) observed employee come in from outside of facility and begin preparing food without taking off gloves and washi |
| 2014-07-15 |
7 |
food employees may not contact exposed ready to eat food with their bare hands. (3-301.11) observed employee handling cooked tortilla with bare hands. cdi-tortilla discarded and employee directed to wash hands and don gloves. |
| 2014-07-15 |
13 |
food shall be protected from contamination. (3-302.11) observed tortillas stored in direct contact with take out bag that is not approved for food contact. also observed employee cutting raw beef on prep table over cooked onions and tortillas. also observ |
| 2014-07-15 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed microbial build up on ice macine. cdi-cleaning started. |
| 2014-07-15 |
23 |
consumer advisory needed for raw or undercooked animal products. (3-603.11) observed reminder on menu, but missing disclosure. items shall be asterisked to footnote with disclosure stating, these items served raw or undercooked. |
| 2014-07-15 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held longer than 24 hours and no more than 4 days (due to temperature of holding units being above 41f). (3-501.17) observed two pans of leftover rice and a small pan of cooked meat without any date |
| 2014-07-15 |
31 |
use proper cooling methods. (3-501.15) observed pans of queso cooling on prep sink in ice baths. queso cooling in deep portions at 83f and ice not fully surrounding product. pic stated queso had begun cooling 30 minutes prior. cdi-queso put into smaller |
| 2014-07-15 |
39 |
properly store sanitizer bucket off the floor. (3-304.14) observed sanitizer bucket stored on floor. |
| 2014-07-15 |
53 |
physical facilities shall be kept clean and in good condition. (6-501.11/6-501.12) cleaning needed throughout kitchen on floors, walls and ceilings. observed standing water around ice machine, dish machine and 3 comp sink with mildew build up. tiles missi |
| 2014-07-15 |
54 |
designate areas for employee food/drinks to prevent contamination of items for customers. (6-403.11) observed sealed employee drinks stored on top shelf above food for facility, open package of employee food stored beside oranges used for customer drinks |
| 2014-07-15 |
26 |
properly label toxic chemicals. (7-102.11) observed several chemical bottles without labels. cdi-labeled. |
| 2014-01-13 |
13 |
properly store raw animal foods to prevent contamination. (3-302.11) observed raw hamburger stored above intact whole muscle beef in stand up freezer. cdi-items rearranged to correct storage order. |
| 2014-01-13 |
1 |
facility shall have employee with managerial control who is food safety ceritifed. (2-102.12) no food safety certified manager on site during inspection. |
| 2014-01-13 |
8 |
a hand washing sink shall be maintained so it is available for employee use at all times. (5-205.11) observed items stored in hand sink at bar. cdi-items removed. |
| 2014-01-13 |
18 |
properly cool foods from 135f to 70f in two hours and 70f to 45f in four hours. (3-501.14) observed two pans of queso cooling on counter. queso measured between 76f-80f. employee stated queso had been taken off heat 2.5 hours prior. unable to determine if |
| 2014-01-13 |
54 |
designate areas for employee food to prevent contamination of items for customers. (6-403.11) observed several employee food items stored scattered throughout refrigerators in bar area. |
| 2014-01-13 |
31 |
use proper cooling methods., (3-501.15) observed two pans of queso cooling on counter. temperature measured 76f, pic stated that queso had started cooling 2.5 hours prior. queso voluntarily discarded. once a food reaches 135f active cooling must take plac |
| 2014-01-13 |
37 |
properly store food to prevent contamination. (3-305.11) observed several containers of food stored on floor of walk in cooler. |
| 2014-01-13 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held more than 24 hours and no longer than 7 days, (3-501.17) observed items such as housemade salsa, refried beans, cooked beef and chicken without date labels. cdi-items labeled. |
| 2013-08-12 |
26 |
properly label chemicals. observed chemical bottles without label. |
| 2013-08-12 |
21 |
properly date mark refrigerated, ready to eat, tcs foods. no date marking observed in facililty. cdi-educated. |
| 2013-08-12 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on ice machine. also observed sanitizer bucket with heavy debris. change sanitizer when bucket becomes dirty. cdi-sanitizer changed and cleaning started on ice machine. |
| 2013-08-12 |
13 |
properly store raw animal foods to prevent cross contamination. observed raw chicken stored over ground beef and lettuce. also observed raw shrimp stored over ready to eat foods. cdi-put into proper storage order. |
| 2013-08-12 |
8 |
handsinks.shall be used for hand washing only. observed items stored in hand sink at bar. cdi-removed. |
| 2013-08-12 |
4 |
properly store employee drinks. observed employee drinks stored improperly in stand up cooler and freezer near grill. cdi-properly stored. |
| 2013-08-12 |
1 |
facility must have pic who is food safety certified. no food safety certified manager on site during inspection. |
| 2013-02-26 |
14 |
4-501.114 a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ¶ 4 703.11(c) shall meet the criteria specified under § 7 204.11sanitizer in 3 compartment sink cloudy with food debris floa |
| 2013-02-26 |
20 |
3-501.16 keep phf cold at 45f or below.observed salsa stored at room temperature. gave options for pic such as storing salsa on ice or using tilt. double points will be taken if violation observed during next inspection. cdi-salsa put into refrigeration. |
| 2013-02-26 |
21 |
3-501.17 potentially hazardous; ready to eat; refrigerated food shall be date marked if held over 24 hours with 7 day hold time.no foods date marked. pic stated food usually is marked with date; but the regular cook quit a few days prior. points will be d |
| 2013-02-26 |
37 |
3-305.11 food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed bucket of chicken stoc |
| 2013-02-26 |
31 |
3-501.15 cool foods by: placing the food in shallow pans; pf(2) separating the food into smaller or thinner portions; pf(3) using rapid cooling equipment; pf(4) stirring the food in a container placed in an ice water bath; pf(5) using containers that faci |
| 2012-10-29 |
4 |
2-401.11 (b) a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-s |
| 2012-10-29 |
54 |
6-403.11 (a) areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination.store personal items such as food; medicine; etc. in s |
| 2012-10-29 |
53 |
6-501.11 physical facilities shall be maintained in good repairrepair hole in ceiling above dish machine. |
| 2012-10-29 |
46 |
4-501.14clean mineral/soap deposits from dish machine to ensure proper sanitization. |
| 2012-10-29 |
20 |
3-501.16 potentially hazardous food shall be held cold at 45f or below. observed raw shell eggs stored on counter at 65f. pic stated eggs are held in refrigeration until used; educated to store eggs continuously in refrigeration until actively prepping. o |
| 2012-10-29 |
14 |
4-601.11 a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed soiled knife stored on clean knife rack. cdi; knife taken to be washed. build up on ice machine shield; taken to be cleaned. |
| 2012-10-29 |
2 |
2-103.11 (m) 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 that are transmissible through f |