| Violation Date |
Code |
Description |
| 2018-10-02 |
53 |
general comment 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - observed missing floor tiles in front of the 3 compartment sink; repl |
| 2018-10-02 |
52 |
general comment 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - observed the lid and doors open on the dumpster.5-501.115 maintaining refuse areas and enclosures - c - observed trash build up around the dum |
| 2018-10-02 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the white reach in cooler on the cook line and the produce reach in cooler. replace gaskets. observed cracks on the door of the produce reach in cooler; repair/repl |
| 2018-10-02 |
33 |
3-501.13 use approved thawing methods. - observed beef thawing in the prep sink but water was not touching the majority of the beef. cdi - explained proper methods and suggested different ways to do it correctly. |
| 2018-10-02 |
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 fish and beef cooling while covered in the reach in cooler. cdi - items |
| 2018-10-02 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice and beans in the steam table and yuca in the hot box holding below 135f. cdi - items were reheated; see temperature chart. |
| 2018-05-31 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler beside the hot box. replace gasket. |
| 2018-05-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed a box of napkins and a box of to-go containers stored on the floor in the storage room. cdi - boxes were placed on shelves. |
| 2018-05-31 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-05-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of sanitizer unlabeled. cdi - bottle was labeled. |
| 2018-05-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed pork and yuca holding below 135f in the hot box on the cook line. cdi - pork was reheated in the oven and the yuca was placed in a boiling pot of water. |
| 2018-05-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw tilapia in the reach in cooler. cdi - items were rearranged correctly. |
| 2018-01-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef stored above slaw and salsa in reach in cooler. cdi - raw beef relocated. |
| 2018-01-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p beans off temperature control; yucca and beef in steam well; all holding below 135f. cdi - all reheated to 165f+. |
| 2018-01-29 |
21 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p papusa mix made today stored in containers dated 1-18. cdi - pic corrected date. |
| 2018-01-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf bucket stored in front handsink by serving line. cdi - bucket relocated. |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair. prep sink is broken at basin-drainboard joint. repair or replace. improvement from last inspection. |
| 2018-01-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. replace water damaged ceiling tiles in kitchen area. continue working to repair floors b |
| 2018-01-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. on wet wiping cloth stored on prep table. cdi - relocated to sanitizing solution. |
| 2017-10-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. replace water damaged ceiling tiles in kitchen area. continue working to repair floors b |
| 2017-10-17 |
45 |
4-501.11 maintain equipment in good repair. replace torn gaskets on reach in coolers. |
| 2017-10-17 |
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 tamales and papusa filling cooling in bags that are tied closed. cdi - bags opened |
| 2017-07-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. certified manager arrived at the end on the inspection. |
| 2017-07-18 |
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 tamales cooling in large tied bag. cdi- tamales removed from bag and spread out on |
| 2017-07-18 |
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. rice scoop stored with handle contacting rice. cdi - reinserted with handle up. |
| 2017-07-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p ribs, yucca, and plantains holding below 135f on steam line. cdi - all reheated and lids placed on containers to maintain temp. reminded pic about the option of tphc for these items. |
| 2017-07-18 |
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. replace water damaged ceiling tiles in kitchen area. continue working to repair floors |
| 2017-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from sliding door track of cold display case. |
| 2017-05-08 |
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. replace water damaged ceiling tiles in kitchen area. continue working to repair floors |
| 2017-05-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on reach in cooler doors. replace. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent and is used according to manufa |
| 2017-05-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of live juvenile roaches near glass three door reach in cooler in kitchen. continue working with pest control service provider to eliminate pests. |
| 2017-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p block cheese and horchatta holding above 45f in glass door cooler at front. cdi - both relocated for rapid cooling. |
| 2017-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p yucca and pork ribs holding below 135f in serving line steam well. cdi - reheated to 165f+. |
| 2017-02-21 |
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 tamales that finished cooking at 6:30am placed in plastic bags that are tied close |
| 2017-02-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored above ready to eat soup in reach in cooler. cdi - cooler rearranged with chicken on the bottom. |
| 2017-02-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried plantains and pork ribs holding below 135f in steam line. cdi - items placed on tphc for today. discussed keeping the items on tphc going forward as they are difficult to keep in |
| 2017-02-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter next to hand sink. cdi - placed in sanitizing solution. |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from sliding door tracks of front display case. |
| 2017-02-21 |
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. replace water damaged ceiling tiles in kitchen area. continue working to repair floors |
| 2017-02-21 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on reach in coolers. |
| 2016-11-03 |
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. replace water damaged ceiling tiles in kitchen area. continue working to repair floors |
| 2016-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p rice, cooked yucca, and stuffed tortillas holding below 135f in hot box. cdi - all reheated to 165f+. |
| 2016-11-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored on top of raw beef in reach in cooler. cdi - raw chicken relocated to chest feeze with other aw chicken products. |
| 2016-07-27 |
33 |
3-501.13 use approved thawing methods. raw chicken thawing in bucket in prep sink. cdi - water turned on to flow over product. |
| 2016-07-27 |
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. missing floor tiles, heavily pitted floors, and water damaged ceiling tiles in kitchen. |
| 2016-07-27 |
45 |
4-501.11 maintain equipment in good repair. split gasket on produce cooler. replace. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent and is used in accordance with manufacturer's |
| 2016-07-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep table next to cutting board in kitchen. relocate these to sanitizing solution. |
| 2016-07-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf kitchen staff could not locate thin probe thermometer. cdi - pic brought one thin probe thermometer back to kitchen from serving li |
| 2016-07-27 |
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 items such as slaw, and cheese for papusas cooling with lids on. cdi - lids remove |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p large blocks of queso cheese and a five gallon bucket of butter holding above 45f in a beverage cooler near the front door; ambient air temp in cooler is 53f. also, the three door cooler |
| 2016-07-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p chicken as cool as 155f in parts as staff was removing from grill top to place in hot box. cdi - chicken placed back on grill a |
| 2016-07-27 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing sign at hand sink in kitchen. cdi - adhesive handwashing sign handout left with pic to post. |
| 2016-05-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p yucca red beans at the steam table and fried fish in the hot box all holding below 135f. cdi - fish and yucca reheated to 165f+; beans stirred and returned to 167f. |
| 2016-05-09 |
45 |
4-501.11 maintain equipment in good repair. replace torn gasket on produce reach in cooler. |
| 2016-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p milk in beverage cooler holding above 45f. cdi - discarded as time milk has been above 45f uncertain. |
| 2016-05-09 |
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 salsa prepared 3 hours earlier cooling and still at 78f. cdi - discarded. |
| 2016-05-09 |
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 salsa cooling in 5 gallon bucket in reach in cooler. cdi - discarded to due to co |
| 2016-05-09 |
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. missing floor tiles, heavily pitted floors, and water damaged ceiling tiles in kitchen. |
| 2016-05-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer in bucket used to hold wiping cloths testing at 0ppm. cdi - dumped and remade. |
| 2016-05-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach in dry storage room. roach removed from facility; continue to work with pest control service provider to eliminate pests. |
| 2016-01-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light shield missing from light panel by back door. replace. |
| 2016-01-28 |
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 on the floor in the kitchen beneath the 3 compartment sink. obse |
| 2016-01-28 |
45 |
4-501.11 maintain equipment in good repair. gasket torn on produce cooler door and on reach in prep cooler in kitchen. replace. |
| 2016-01-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried yucca holding below 135f on hot bar. cdi - yucca placed in oven to reheat. |
| 2016-01-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p after handling the phone, one employee donned gloves without washing hands first. cdi - reminded of rule; employee washed hands and donned new clean gloves. |
| 2015-10-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p spray bottle of sanitizer reading 0ppm chlorine. cdi - chlorine added; now testing at 150ppm. |
| 2015-10-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chorizo stored above milk and cooked veggies in reach in cooler. cdi - raw chorizo moved to bottom shelf. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed pro |
| 2015-10-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p baked chicken and empanadas holding below 135f in steam well. cdi - items removed and reheated to 165f+. |
| 2015-10-21 |
8 |
6-301.14 post a handwash sign at each handsink. no hand washing sign in women's room. cdi - adhesive handouts left with pic to post. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf gallon-size drink pitcher stored in |
| 2015-10-21 |
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 no items prepared on previous days have date marks. pic indicated that the facility has run out of their normal labels. cdi - all items corr |
| 2015-10-21 |
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. salsa scoop stored with handle contacting salsa. cdi - scoop removed and sent to |
| 2015-10-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach in rest room. cdi - pic removed the insect. continue working with pest control service provider. |
| 2015-10-21 |
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 salsa cooling in five gallon bucket in reach in cooler, cooked beef cooling in dee |
| 2015-10-21 |
45 |
4-501.11 maintain equipment in good repair. gasket torn on produce cooler door. replace. |
| 2015-10-21 |
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 on the floor in the kitchen beneath the 3 compartment sink. obse |
| 2015-08-03 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. pic was not present at start of inspection. pic arrived approximately 15 minutes after the inspection began. the pic is needed in the facility to oversee all food handling and food related o |
| 2015-08-03 |
13 |
general comment3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork still in sealed package stored above corn in the freezer. cdi - freezer rearranged with corn on top and pork on bottom. |
| 2015-08-03 |
14 |
general comment4-501.114 maintain sanitizer at correct concentrations. -p one sanitizer bucket testing at 0 ppm chlorine; all others at correct concentration. cdi - chlorine added; verified via test strips. |
| 2015-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p yucca root holding belowq 135f in hot box. cdi - reheated to 165f+. |
| 2015-08-03 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p puree corn in prep and whole raw chickens in prep both held above 45f. cdi - much of the product moved to reach in coolers to cool. suggest that only the amount of product |
| 2015-08-03 |
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 very few items prepared on previous days had date marks. some menu items are prepared once every week and require date marking. vr - will re |
| 2015-08-03 |
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 tamales prepared today cooling in a plastic bag tied closed in reach in c |
| 2015-08-03 |
36 |
general comment6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach in kitchen. cdi - pic removed the insect. continue working with pest control service provider. |
| 2015-08-03 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on the prep counter. keep these in sanitizing solution. |
| 2015-08-03 |
45 |
4-205.10 food equipment, certification and classification - c. all food equipment shall be nsf approved. observed an ninja blender in the kitchen. repeat. |
| 2015-08-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. all floor surfaces shall be smooth and easily cleanable. observed missing tiles on the floor in the kitchen beneath the 3 compartment sink. observed several stained tiles throughout the facility on the |
| 2015-01-21 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited foods safety manager shall be on site at all times. observed there to be no food employee present with a servsafe certificate or equivalent. cdi by instruction. |
| 2015-01-21 |
6 |
2-301.14 when to wash - p. hands shall be washed between donning on a new pair of gloves. observed an employee don on a new pair of gloves without a handwash in between. cdi- employee removed her gloves, properly washed her hands, and donned on a new pair |
| 2015-01-21 |
38 |
2-302.11 maintenance-fingernails - pf. all food employees shall not wear fingernail polish while working with the food. observed one employee wearing fingernail polish. cdi by instruction. |
| 2015-01-21 |
41 |
3-304.12 in-use utensils, between-use storage - c. all in use utensils shall be stored with their handles up and out of the food. observed the handle of the dry goods black beans to be stored with the scoop in the beans. cdi- scoop was turned upright with |
| 2015-01-21 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee beverages shall be kept in a designated area to prevent cross contamination. observed an employee drink being stored with consumer foods in the drink cooler. |
| 2015-01-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. all floor surfaces shall be smooth and easily cleanable. observed missing tiles on the floor in the kitchen beneath the 3 compartment sink. observed several stained tiles throughout the facility on the |
| 2015-01-21 |
45 |
4-205.10 food equipment, certification and classification - c. all food equipment shall be nsf approved. observed an ninja blender in the kitchen. |
| 2014-08-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed milk cold holding in the reach in cooler at 55f. cdi- milk was voluntarily discarded. |
| 2014-08-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. pic stated that tongs used on the hot holding table were sanitized daily. cdi by instruction. |
| 2014-08-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw eggs being stored over milk in the reach in cooler. cdi- eggs were moved to the bottom shelf. |
| 2014-05-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed employee foods being stored over uncooked eggs in the middle cold holding unit in the dry storage room. cdi- employee foods were moved to the bottom shelf. |
| 2014-05-02 |
31 |
3-501.15 cooling methods - pf. observed a small pan of cooked chicken strips cooling on the food prep table with a vented cover at 85f. pic stated that chicken was cooked one hour prior to inspection. cdi- small pan of cooked chicken strips was moved to t |
| 2014-05-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed a cut tomato holding at 60f, 8 boiled eggs at 66f, cut lettuce at 64f, and a container of cole slaw at 64f on the food prep t |
| 2014-05-02 |
8 |
6-301.13 handwashing aids and devices, use restrictions - c. observed a wet wiping cloth in the handwashing sink across from the cash register. observed a pitcher of water in the handwashing sink in the kitchen. cdi- the wet wiping cloth and the pitcher o |
| 2013-12-02 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-12-02 |
20 |
all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed cut cabbage in vinegar solution cold holding at 65f. cdi- cabbage was voluntarily discarded. |
| 2013-12-02 |
8 |
each handwashing sink shall be supplied with a handwashing sign. observed no handwashing sign at the two handwashing sinks in the kitchen. cdi- handwashing stickers were provided (spanish). |
| 2013-12-02 |
53 |
all physical facilities shall be maintained and remain smooth and easily cleanable. observed missing tiles in the kitchen. observed stains on the ceiling tiles. r. |
| 2013-12-02 |
39 |
all wet wiping cloths shall be held in sanitizing solution between uses. observed wet wiping cloths throughout the facility outside of solution. |
| 2013-09-06 |
6 |
hands shall be ashed before donning on a new pair of gloves. observed an employee change gloves without a handwash in between. cdi by instruction. |
| 2013-09-06 |
20 |
all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed the coleslaw cold holding at room temperature. cdi- coleslaw was voluntarily discarded. |
| 2013-09-06 |
34 |
a small diameter, metal stemmed, thin probed thermometer shall be used for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-09-06 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-09-06 |
45 |
all equipment shall be maintained in a state of good repair. observed no handle on the reach in freezer. |
| 2013-09-06 |
53 |
all physical facilities shall be maintained in a state of good repair. observed several broken tiles and missing tiles in the kitchen. |
| 2013-09-06 |
39 |
all wet wiping cloths shall be stored in sanitizing solution when not in use. observed two wet wiping cloths on the food prep table. cdi- wet wiping cloths were removed. |
| 2013-06-20 |
37 |
all foods shall be stored at least 6in off the floor. observed cream filling being stored on the floor. cdi- cream filling was moved to a shelf 6in off the floor. |
| 2013-06-20 |
34 |
(a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2013-06-20 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-06-20 |
21 |
all potentially hazardous ready to eat foods shall be properly date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-06-20 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-03-22 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-03-22 |
8 |
(a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. pf observed handsink at front without hot water available. pic reports that sink is schedule to be replaced so |
| 2013-03-22 |
21 |
maintain proper date marking for rte/tcs foods held under refrigeration for 24 hours or more. observed no date marking on tamales held more than 24 hours. cdi; by instruction to have corrected by next inspection. |
| 2013-03-22 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940; (maintain chlorine sanitizer at 50-100ppm). observed one bleach spray bottle > 100ppm & 0ppm bleach sanitizer a |
| 2013-03-22 |
45 |
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 by an american national standards institute (ansi)-accredite |
| 2013-03-22 |
45 |
maintain equipment in dood repair. observed cracked pans used to store bread. observed handle missing from one door superior freezer at back of kitchen. replace torn bread rack cover. |
| 2013-03-22 |
53 |
materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) smooth; durable; and easily cleanable for areas where food establishment operations are conducted;(2) closely woven and easily cleanable carpet for carpete |
| 2013-03-22 |
37 |
during preparation; unpackaged food shall be protected from environmental sources of contamination. observed chicken being prepared on cart that is in splash zone of paper towel dispenser. need some type of separation to prevent splatter from hands to foo |
| 2012-12-27 |
6 |
2-301.14-employees shall wash hands properly after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; p observed employee cough into arm then proceed to handle food and clean dishes without washing hands. cd |
| 2012-12-27 |
53 |
6-101.11-maintain floors; walls; and ceilings in good repair; smooth; and easily cleanable. provide non-absorbent ceiling tiles in food preparation areas. observed aborbent ceiling tiles over steam table at front. observed damaged flooring in kitchen and |
| 2012-12-27 |
45 |
4-205.10. provide all equipment in facility to meet ansi/nsf standards. observed domestic chest freezer in use at front of facility and 3-door cooler in kitchen being used for potentially hazardous foods. cooler labeled for packaged/bottled good only. mai |
| 2012-12-27 |
37 |
3-305.11. protect foods while in storage. observed several trays of bananas uncovered in deep freezer out front. |
| 2012-12-27 |
33 |
maintain proper thawing methods. observed a sink of beef thawing in standing water. cdi-sink drained and water ran over top of beef. |
| 2012-12-27 |
31 |
3-501.15. maintain proper cooling methods for phf/tcs foods. observed a pan of tamalas cooling in reach-in cooler stacked too high. cdi-by instruction and education. |
| 2012-12-27 |
21 |
3-501.17. maintain proper date marking for rte/tcs foods held cold 24hours or more. observed several foods in 3-door cooler not date marked. cdi-by instruction. |
| 2012-12-27 |
19 |
3-501.16-maintain tcs/phf for hot foods at 135f/above. observed rice and beans at 116f and corn tamalas at 110f in hot box. cdi-reheated to 165f. |
| 2012-12-27 |
14 |
4-501.114. maintain sanitizer at correct strength-50-100ppm for chlorine. observed chlorine in spray bottle > 200ppm. cdi-corrected to proper concentration on site. |
| 2012-12-27 |
8 |
5-205.11-(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed handsink in kitchen blocked by trash can. cdi-trash can relocated.5-202.12-(a) a handwashing sink shall be equipped to provide water at |
| 2012-12-27 |
1 |
2-102.12-(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information throug |