| Violation Date |
Code |
Description |
| 2019-01-22 |
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 in reach in not date marked also tamales in freezer not labeled as to when they were frozen. cdi all products labeled. |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed beans in walk in cooler at greater than 41 degrees but less than 45 degrees. -0 points- |
| 2019-01-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken for service on line at 114 degrees. cdi reheated to 196 degrees. |
| 2018-10-31 |
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 wall damage at three compartment sink.6-501.12 floors, walls, ceilings includ |
| 2018-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep table . -0 points- |
| 2018-10-31 |
33 |
3-501.13 use approved thawing methods. observed previously frozen corn tamales thawed on counter overnight at 62 degrees. cdi discarded and discussed proper thawing methods. |
| 2018-10-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed beans cooled in too great of volume and covered . cdi discarded and disc |
| 2018-10-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken on front display line at 108 degrees . cdi reheated to 206 degrees |
| 2018-10-31 |
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 beans cooled from last night at 52 degrees. cdi discarded. |
| 2018-07-09 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. |
| 2018-07-09 |
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 cooler in need of cleaning due to build up of food debris. observed food debris on wall in food prep area. |
| 2018-07-09 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing under running water measuring 84 degrees. cdi advised thawing under running water requires water to be less than 70 degrees and moved chicken to refrigeration to thaw. |
| 2018-07-09 |
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 salsa verde , pork , refried beans , and red beans with no date lables . cdi labled products. |
| 2018-07-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed eggs stored over cheese in reach in . cdi reordered storage. |
| 2018-05-23 |
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 rice and pork cooled improperly. cdi discarded . repeat |
| 2018-05-23 |
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 rice and pork cooled tightly covered advised to vent to allow air flow. cdi both |
| 2018-05-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer bucket measuring 0 ppm chlorine. cdi changed bucket with sanitizer at proper concentration. |
| 2018-02-27 |
45 |
4-501.11 maintain equipment in good repair.observed some rust beginning on the grinder. |
| 2018-02-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pastaobserved salt and flour in unlabeled buckets.. |
| 2018-02-27 |
33 |
3-501.13 use approved thawing methods.observed tamales thawing above the stove today- cdi put into refrigerator. use refrigeration, the microwave, cooking process, or continually running/draining cold water. |
| 2018-02-27 |
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. -pfobserved elote(cooked corn) cooling from last night in a deep portion and it is a th |
| 2018-02-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved sanitizer in an unlabeled bottle- cdi labeled during inspection to correc.t |
| 2018-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved baked chicken, chicken mix, and ribs holding at 165f during the inspection.beans and slaw cooled quickly last night. |
| 2018-02-27 |
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. -pobserved corn that had been cooling overnight and was still 56f in the middle and 49f on the exterior of the product- cdi product disc |
| 2017-11-28 |
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 flour and sugar scoops with no handles down in the product. |
| 2017-11-28 |
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. -pfobserved beans and ground beef cooling in the bottom portion of the make table. the |
| 2017-11-28 |
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. -pobserved slaw that was made >4 days prior and it was stored between 41-45f. cdi discarded. |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items in the lower portion of the make table and items in the walk in cooler holding at >45f. all tcs items in teh walk in (except for thawing meats) and the lower portion of th |
| 2017-11-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved slaw that had been cooling overnight and still had not reached <45f cdi discarded. |
| 2017-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a pan in the handsink- cdi moved to the 3 comp. sink dirty dish stack. |
| 2017-11-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.2-401.11 eating, drinking, or using tobacco - observed employees eating on the table with an open drink directly next to cut carrots- cdi food and drink discarded. |
| 2017-08-28 |
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. -pobserved beans that had cooled overnight in the walk in cooler and still had not reached 45f or less- beans discarded during inspectio |
| 2017-08-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods holding at >45f today on the make table- items moved to the reach in freezers where they fell quickly to <45f. vrin 10 days. |
| 2017-08-28 |
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. -pfobserved beans that had cooled in a deep portion, tightly covered inside of a plasti |
| 2017-05-22 |
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 gapped tile at the canwash- fill in so that it is easy to clean. |
| 2017-05-22 |
45 |
4-501.11 maintain equipment in good repair.observed torn gaskets on the flip top cooler and on the walk in cooler today.observed raw wood on front counter and ceiling tile- paint/seal. |
| 2017-05-22 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination.observed spoons and forks stored where the food contact portions were exposed to customers on the counter.store with handles up- not laying flat. |
| 2017-05-22 |
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. -pfobserved salsa cooling in a deep portion, tightly covered, in a plastic container in |
| 2017-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods in the make table holding at >45f(see chart).recommend using metal pans, keep all pans filled in(no gaps in pans), keep closed as much as possible, and repair gaskets.t |
| 2017-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken holding at <135f today- reheated in the oven by staff to above 165f to correct. |
| 2017-05-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw eggs stored over pork pupusas today- raw eggs moved to the bottom shelf. |
| 2017-02-20 |
21 |
observed cabbage that had been made on the 13th which made yesterday the 7th day- cabbage discarded to correct.remember to count the day of makinig as day #1.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it |
| 2017-02-20 |
26 |
observed bottle labeled as clorox(what they consider sanitizer) and it was an unknown chemical- dumped out to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-02-20 |
33 |
observed raw chicken and raw pork thawing at room temperature. pork put back into refrigerator to correct. cold water run over raw chicken to correct. thaw by using the refrigerator, microwave, cooking process, or continually running/draining cold wate |
| 2017-02-20 |
43 |
observed togo untensils with the food contact area exposed to customers.keep these protected.4-904.11 display and handle single-use and single-service articles to prevent contamination. |
| 2017-02-20 |
13 |
observed raw eggs stored over cooked pork today- raw eggs moved to the bottom shelf to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-02-20 |
47 |
observed build up on the hood exit, reach in freezer gasket and the reach in freezer inside.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-20 |
51 |
observed no covered trashcan in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-02-20 |
45 |
observed torn gaskets on the walk flip top table- all three doors.observed rusted racks in the walk in cooler-repaint or replace.observed raw wood on the front counter and on a ceiling tile.4-501.11 maintain equipment in good repair. |
| 2016-12-05 |
4 |
observed two open employee drinks on prep surfaces today. keep lids on these and store them on a lower shelf where they will not contaminate restaurant items if they are spilled.drinks moved today to correct.2-401.11 cover and store employee drinks to pr |
| 2016-12-05 |
7 |
observed a lime being cut with no gloves on today. employee stopped to wash hands and put on gloves to correct.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pf |
| 2016-12-05 |
8 |
observed no papertowels supplied at the only kitchen handwash sink. observed the handwash sink blocked by a cart and it had a bowl of cooked potatoes in it. potatoes and cart moved while papertowels were suppled.5-205.11 maintain access to handsinks. han |
| 2016-12-05 |
20 |
observed multiple foods stored out at room temperature holding >45f(rice, liquid eggs, hotdogs etc). all foods had not been out long and were placed back into refrigeration to correct(temps. were falling fast). if a food is not being worked with/prepped |
| 2016-12-05 |
26 |
observed stainless steel and window cleaner stored next to papertowels and containers of spices- moved to chemical storage.observed spray bottle of clorox not labled- corrected by labeling.7-102.11 label working containers of toxic materials such as clean |
| 2016-12-05 |
13 |
observed raw eggs stored over deli meat, hotdogs, and refried beans- eggs moved to a lower shelf in the walk in to correct.observed uncovered potatoes stored in the handsink today- discarded.3-302.11(a) separate the different types of raw animal foods fro |
| 2016-12-05 |
33 |
observed tamales thawing at room temperature today.3-501.13 use approved thawing methods such as using the refrigerator, microwave, the cooking process, or using cold continually running/draining water. |
| 2016-12-05 |
45 |
observed torn gaskets on the flip top table today(all three doors).4-501.11 maintain equipment in good repair. |
| 2016-12-05 |
51 |
observed no covered trash can in the women's bathroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-12-05 |
31 |
observed slaw that was cooling in a very deep porion, inside of a tightly covered plastic container.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 remo |
| 2016-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hot dogs, turkey deli meat in prep cooler > 45f. cdi - containers in prep cooler were overfilled with food product. placed food items in another container. observed several tcs |
| 2016-08-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored on prep cooler cutting board. |
| 2016-08-22 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler ambient air temperature of 48f. all tcs foods removed form unit. pic will utilize upright coolers for tcs foods until walk-in is repaired. pic will not cool foods until walk-in is repaire |
| 2016-08-22 |
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 obsevred rice and chicken cooling in pans with ice on bottom of pan. ice bath conta |
| 2016-08-22 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in 3 compartment sink testing at 200ppm +. cdi by diluting and testing at 100ppm. |
| 2016-05-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potato cakes in warmer < 135f. cdi by voluntary discard. |
| 2016-05-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored on top of prep cooler. cdi by moving to below equipment. |
| 2016-05-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottles of chlorox. cdi labeled. |
| 2016-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed warming cabinet ambient air temperature of 124f maximum. repair or replace unit. |
| 2016-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack. |
| 2016-02-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice w/vegetables stored in warming cabinet < 135f. repeat violation. cdi rice discarded voluntarily. observed ambient air temperature of 124f in cabinet. vr visit required wit |
| 2016-02-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution in 3 compartment sink testing 10 ppm chlorine. cdi added chlorine bleach, tested at 100 ppm. |
| 2015-11-23 |
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 in upright cooler and in upright freezer without date mark. prepared yesterday per pic. frozen items will have 2 date mark |
| 2015-11-23 |
35 |
| 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed chocolate cover |
| 2015-11-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken stored in warmer <135f. cdi reheated to 165f and placed back in warmer. |
| 2015-11-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surface. |
| 2015-07-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of degreaser. cdi by labeling. |
| 2015-07-28 |
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 sliced melons in merchandise cooler without date mark. cdi by date marking. |
| 2015-07-28 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on metal pans stacked and stored as clean. cdi by wash, rinse, and sanitize and removing all sticker residue. |
| 2015-03-09 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair door frames near reach in cooler and at freezer room. |
| 2015-03-09 |
45 |
4-205.10 food equipment, certification and classification - c: replace missing sliding glass door on front hot holding unit. rusting observed inside microwave. replace |
| 2015-03-09 |
31 |
3-501.15 cooling methods - pf: observed a container of pork ribs being thawed in standing water at beggining of inspection. cdi-cold water was being ran over the product properly during inspection. |
| 2014-11-18 |
45 |
4-205.10 food equipment, certification and classification - c: observed 2 ice cream units being used for food storage. owner explained that 2 door freezer broke and that ice cream freezers are being used temporarily. advised to contact 7046172984 with spe |
| 2014-11-18 |
31 |
3-501.15 cooling methods - pf: observed drink made with milk and flour being cooled with little ice. also observed container of chicken being cooled completely covered. explained that the drink must have more ice to be considered an ice bath and that the |
| 2014-11-18 |
54 |
6-202.11 light bulbs, protective shielding - c: light bulbs in storage room must be shielded or shatterproof. |
| 2014-11-18 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace missing doorframes.6-501.114 maintaining premises, unnecessary items and litter - c: observed unused equipment in facility. remove |
| 2014-07-31 |
53 |
6-201.16 wall and ceiling coverings and coatings - c: wall behind prep unit must be non-absorbant. |
| 2014-07-31 |
45 |
4-101.19 nonfood-contact surfaces - c: clean and repair shelves inside reach in freezer. rusting shelves.4-201.11 equipment and utensils-durability and strength - c: replace missing sliding door on front hot holding unit. |
| 2014-07-31 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: tape residue on outside of insert pans. must clean thoroughly to remove residue. |
| 2014-03-20 |
49 |
5-205.15 system maintained in good repair - p: observed floor drains not draining properly. water was draining extremely slow. |
| 2014-03-20 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean inside bottom of reach in freezer. |
| 2014-03-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: black beans cooked and cooled the day before not date marked. milk(open),sandwich meat also needs to be date marked. repeat item. cdi- date pla |
| 2014-03-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: chicken wing 127f in hot holding unit. cdi-discarded(repeat item) |
| 2014-03-20 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf: moldy bell peppers in containers. cdi-discarded |
| 2014-03-20 |
2 |
2-103.11 (m) person in charge-duties - pf: must have employee health policy in place to address reportable symptoms and illnesses. employees did not have employees health policy or know where to find it. (employees have taken servsafe and have certificati |
| 2013-11-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p store, handle and prepare all foods in a manner to prevent cross contamination. separate raw and ready to eat foods during preparation and storage. observed employee cuttin |
| 2013-11-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all hot foods 135f and above. observed multiple items in hot holding display case less than 135f. cdi by reheating to 165f and increa |
| 2013-11-20 |
6 |
2-301.15 where to wash - pfemployees must wash hands at a handwashing sink. utensil sinks, food preparation sinks etc. may not be used for hand washing purposes. observed employee rinse hands at 3 compartment sink. cdi by having employee properly wash |
| 2013-11-20 |
26 |
7-102.11 common name-working containers - pfproperly label all spray bottles of chemicals with common name to prevent accidental contamination of food, utensils etc. observed two spray bottles of chemicals unlabeled. cdi by labeling or discarding.7-201. |
| 2013-11-20 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times during operation. observed no certified pic present upon arrival. owner of facility who is certified was on site with in 30 minutes of begin |
| 2013-11-20 |
2 |
2-103.11 (m) person in charge-duties - pfmust have employee health policy in place to address reportable symptoms and illnesses. pic stated that he has not yet implemented employee health policy. cdi by instruction. must have in place by next inspectio |
| 2013-11-20 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pall foods requiring date marking must be discarded after 7 day holding time. observed multiple items (salsa, cooked chicken, cheese papusas, chick |
| 2013-11-20 |
39 |
3-304.14 wiping cloths, use limitation - conce wet or dirty all wiping cloths must be stored in sanitizer in between use. observed multiple wet and/or dirty towels on surfaces throughout. |
| 2013-11-20 |
42 |
4-901.11 equipment and utensils, air-drying required - cproperly air dry all utensils before stacking tightly together. observed a couple of wet stacked metal pans.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use ar |
| 2013-11-20 |
53 |
6-101.11 surface characteristics-indoor areas - call areas of facilty shall be made of smooth, durabel and easily cleanable materials. observed plywood addition off of back room and a few absorbant ceiling tiles left in areas of kitchen. improvement not |
| 2013-11-20 |
54 |
6-303.11 intensity-lighting - cprovide at least 50ft candles of lighting in all food preparation areas. observed very dim lighting in room where food preparation sink is located. note that an addditional light fixture has been added but lighting is stil |
| 2013-11-20 |
34 |
4-502.11 (b) good repair and calibration - pfproperly calibrate thermometers to ensure accuracy. observed stem thermometer about 20f off. cdi by instruction with pic on how to calibrate; thermometer calibrated during inspection.observed two digital ther |
| 2013-09-20 |
2 |
2-103.11 (m) person in charge-duties - pfmust have an employee health policy in place to address reportable symptoms and illnesses. no employee health policy currently in place. cdi by instruction. handout given to pic. |
| 2013-09-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmaintain all food contact surfaces clean to sight and touch. observed food residue on grinder parts and attachments. cdi by rewashing.observed ice machine with mold |
| 2013-09-20 |
21 |
properly label all ready to eat, potentially hazardous foods with the date prepared or discard date. observed tray of tomales in refrigerator with no date. observed all other items properly date marked. cdi by instruction; tomales labeled. |
| 2013-09-20 |
39 |
once wet or soiled all towels must be stored in sanitizer in between uses. observed multiple wet towels on surfaces throughout. cdi; towels placed in sanitizer. |
| 2013-09-20 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore all utensils in a manner to prevent possibly contamination. observed pots and pans hanging from hooks directly in splash zone over raised ca |
| 2013-09-20 |
6 |
2-301.14 when to wash - phave all employees wash hands as often as necessary to prevent contamination including before putting on gloves. observed several employees change gloves with out washing hands in between. cdi by instruction. employees washed h |
| 2013-09-20 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pfmaintain hot water in wash vat of sink at least 110f. observed pans being washed in 3 compartment sink with no water in wash vat. cdi by filling sink with hot soapy water. |
| 2013-09-20 |
53 |
6-101.11 surface characteristics-indoor areas - call indoor areas of facility shall be made of smooth, durable and easily cleanable materials. observed plywood addition room near back door and some absorbant ceiling tiles in areas of kitchen. |
| 2013-09-20 |
54 |
6-303.11 intensity-lighting - cprovide at least 50 ft candles in all food preparation areas. observed more lighting needed over food preparation sink and room where grinder is located. repeat. |
| 2013-09-20 |
45 |
4-202.11 food-contact surfaces-cleanability - pfmaintain all food contact surfaces in good repair to be smooth and easily cleanable. observed pots and pans with severe dents that are no longer an easily cleable surface. cdi by taking pans out of use. |
| 2013-06-27 |
54 |
6-303.11 intensity-lighting. (c) at least 540 lux (50 foot candles) shall be provided at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a facto |
| 2013-06-27 |
31 |
3-501.15 cooling methods. ensure that time/temperature control foods are being cooled properly. observed pupusas stacked too high in walk-in cooler and 1-door prep cooler. observed pan of pork cooling improperly in walk-in cooler covered. cdi, pupusas sep |
| 2013-06-27 |
26 |
7-203.11 poisonous or toxic material containers-container prohibitions. general comment: a container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. p sanitizing solutions shall not be stored in |
| 2013-06-27 |
20 |
general comment: observed food products stored inside walk-in cooler borderline 45f. owner reports that door has been open to restock cooler. advised not to keep door open for long periods of time. |
| 2013-06-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. ensure sanitizer is being held at correct strength. observed chlorine sanitizer at 3-compartment sink at 0ppm. cdi, corrected to prop |
| 2013-02-21 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed stickers remaining on plastic container stacked together on dish shelf. cdi-by removal. observed dried meat debris remaining on meat slicer saw blade. manager |
| 2013-02-21 |
54 |
(c) at least 540 lux (50 foot candles) shall be provided at a surface where a food employee is working with food or working with utensils or equipment such as knives; slicers; grinders; or saws where employee safety is a factor. observed more lighting nee |
| 2013-02-21 |
31 |
use proper cooling methods for cooling down tcs phf. observed a container of chicken pasteles improperly cooling stacked too high and covered. see 18 also. cdi-discussion w/ manager on proper cooling methods. |
| 2013-02-21 |
21 |
ready to eat; potentially hazardous foods held under refrigeration for more than 24 hours are required to be date marked. observed proper date marking being done; however some of the products had exeeded the date that it needed to be discarded or used. cd |
| 2013-02-21 |
18 |
(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from (135f) to (70f); p and (2) within a total of 6 hours from (135f) (41f) or less; or to (45f) or less as specified under subparagraph 3 |
| 2012-11-12 |
14 |
4-601.11 (a). observed dried meat debris remaining on slicer blade stored as clean. cdi-cleaning process started. |
| 2012-11-12 |
21 |
3-501.17. observed food products in walk-in cooler that had been dated but passed expiration date and sheet pans of tamales that had been made on friday not date marked. cdi-by instruction; gave handout. |
| 2012-11-12 |
36 |
6-501.111. observed live roach crawling on wall next to 3 door freezer in back room. cdi- by instruction; invoice for pest treatment provided. next treatment schedule for tomorrow. |
| 2012-11-12 |
6 |
2-301.14. observed employee wiping counters then prep/handle chicken without properly washing hands. observed another employee handling money and taking orders at front register then go back in kitchen and put on gloves to start handling dishes without wa |
| 2012-11-12 |
53 |
observed a few holes in the wall at back room where 3 door freezer is stored. repair as needed. continue to replace absorbent ceiling tiles over food prep areas. manager making progress on tile replacement. |
| 2012-11-12 |
54 |
provide light covers or shatterproof bulbs over lights in storage room where single service is stored. |
| 2012-11-12 |
45 |
observed domestic blenders being used. observed bike stored in room where meat is cut. |
| 2012-11-12 |
2 |
2-201.11 (a). improper employee health policy in place. cdi-gave handout. |