| Violation Date |
Code |
Description |
| 2018-11-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal items and food co-mingled with facility items throughout the storage and preparation areas. provide and use designated space for |
| 2018-11-26 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. unused equipment and various facility items not used per pic advisement. remove all unused items to deter possible pest harborage. |
| 2018-11-26 |
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. sprayer nozzle hangs below the over flow ridge at the 3 comp sink. cdi-pic advised that sprayer remains hung up, can be |
| 2018-11-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease build up on sides and under fryer. dried rice, other food debris throughout facility. cleaning is needed. |
| 2018-11-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf two large pans/ containers of beans and one pan of beef not cooling at an approved |
| 2018-11-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. two bottles of salsa verde thawed for use today. frozen date of 11/19/18, but no date on bottles of salsa. cdi- wrote thaw date on bottle. |
| 2018-11-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold like build on the only tea urn nozzle. cdi- pic miri |
| 2018-11-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. large pitcher stored in handwashing sink at the start of the inspection. cdi- pic miriam lopez removed pitcher. |
| 2018-03-06 |
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 two deep and covered pots of cooling chicken and cooling diced beef in fri |
| 2018-03-06 |
33 |
3-501.13 use approved thawing methods. observed pan of beans being left out to thaw at room temp without thawing procedure, beans were still frozen. cdi- beans moved to fridge to thaw. |
| 2018-03-06 |
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 pulled chicken thawed yesterday not date marked with a thaw date. observed salsas made 5 days ago not date marked. large portion of |
| 2018-03-06 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed some pots with pitted food contact surfaces. cdi- pic removed pots. |
| 2017-12-11 |
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 a number of date mark required foods thawed 4 days ago that did not have date of thaw on them including meat sauce, pinto beans, an |
| 2017-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed tub of raw onions and potatoes and open pan of ham stored in build up of raw ground beef blood juice accumulated at bottom of fridge. cdi- items changed out into clean pans/ tubs, |
| 2017-08-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed a number of acoustic ceiling tiles in kitchen area that are not approved for restaurant cook/ prep area use. need replacing |
| 2017-08-22 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water, water heater in process of being repaired. facility voluntarily closed due to in-ability to maintain sanitary standards without hot water. |
| 2017-08-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. need to clean grease build up on the outsides/ surfaces of cooking equipment (fryers and grill) |
| 2017-08-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips and in-accurate quat test strips available. need to supply accurate chlorine and quat test strips. will follow up within 10 days. |
| 2017-08-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed wrapped hot dogs stored on top of wrapped raw chicken. cdi- food separated arranged by final cook temperature. |
| 2017-08-22 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water in facility, water at handsink at 85 degrees. facility voluntarily closed.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no |
| 2017-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in prep cooler at 53 degrees, thermometer inside cooler reading 50 degrees. pic said all tcs foods had been placed in cooler approx 1.5 hrs ago, including: sliced |
| 2017-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored asclean with some light food build up on blade shapener. cdi- slicer re-cleaned.4-602.11 clean the equipment and utensils used with |
| 2017-06-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in ktichen, continue pest control efforts. |
| 2017-06-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken can wash basin tile at wall needing replacing.6-201.11 floors, walls an |
| 2017-06-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a few instances of employee personal food items stored along with restaurant items in fridge units. need to keep personal items separate |
| 2017-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed door to non used reach in cooler broken off hinge and door to prep cooler not closing flush with unit, have these items repaired. |
| 2017-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored as clean with some light food build up on blade. cdi- slicer re-cleaned. |
| 2017-01-30 |
21 |
de 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 jalopenos cooked 3 days ago not date marked. observed various rte foods that are thawed and then cold held in fridge but are not |
| 2017-01-30 |
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 rice cooling with a tight lid and in deep container in fridge for approx 3 |
| 2017-01-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf only a thick probe dial thermometer is available, recommend a thin probe thermometer for better accuracy. |
| 2017-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of cut tomatoes on make table at 48 and 53 degrees. tomatoes had not been chilled after cutting before cold holding. cdi- tomatoes placed in shallow containers in |
| 2017-01-30 |
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 single service items on floor in kitchen. |
| 2017-01-30 |
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. observed floors under pre-wash dish sink needing cleaning |
| 2017-01-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on floor of walk in freezer. |
| 2016-09-01 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (observed |
| 2016-09-01 |
48 |
5-103.11(b)5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfobserved hot water measuring 93f at wash sink 110f required. (water heater turned to higher setting during inspection ) vr to ensure compliance. |
| 2016-09-01 |
45 |
4-501.11maintain equipment in good repair.observed chipped dinner plates in need of replacing. observed damaged plastic containers in need of replacing / discarding. |
| 2016-05-18 |
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 container of cooked rice cooling on prep table measuring 122 f; cdi |
| 2016-05-18 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (storage o |
| 2016-05-18 |
45 |
(no points deducted)4-501.11maintain equipment in good repair.observed split / torn gaskets on reach-in unit doors in need of repair. |
| 2016-05-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved dish machine not properly sanitizing during cycle; vr staff will use three compartment sink until repair can be made. |
| 2016-01-29 |
45 |
(repeat)4-501.11maintain equipment in good repair. observed damaged wooden shleving in front service line area in need of repair. |
| 2016-01-29 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. ( surfaces of cooking equipment, kitchen equipment)) |
| 2016-01-29 |
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 large container of cooked ground beef and cooked rice cooling at ro |
| 2016-01-29 |
53 |
(no points deducted)6-501.12floors, 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 cleaning issues to physical fa |
| 2015-07-09 |
20 |
3-501.16(a)(2)- tcs foods being held cold shall be maintained at a temperature of 45f or below -pf. observed sliced tomatoes sitting on drainboard of sink at 62f with no active preparation. cdi- tomatoes were placed in walk-in freezer to cool back down to |
| 2015-07-09 |
35 |
3-302.12- working containers of food shall be labeled with common name of the food. observed several working squirt bottles with no label identifying contents. |
| 2015-07-09 |
38 |
2-402.11- food employees shall wear effective hair restraints to prevent contact with exposed food. observed food employees cooking on grill, and prepping tomatoes with no hair restraints. |
| 2015-07-09 |
43 |
4-903.11(a)/(c)- single-service and single-use articles shall be stored in a clean dry location, and covered or inverted. observed coffee filters with food contact surface up out on customer service area by coffee machines. |
| 2015-07-09 |
31 |
3-501.15- foods shall be cooled rapidly using effective methods such as shallow pans, ice baths, and stirring -pf. observed sausage pulled from grill and placed in water to cool in a prep area at 101f. cdi- sausage was placed back on grill to reheat to at |
| 2015-07-09 |
46 |
4-501.16- if a warewashing sink is used to thaw food, the sink shall be properly cleaned and sanitized before and after using the sink to thaw food. observed raw roast thawing out on drainboard of 3 compartment sink. after roast was removed, drainboard wa |
| 2015-07-09 |
52 |
5-501.113- receptacles and waste handling units kept outside shall be kept covered. observed receptacle with open doors outside in dumpster area. |
| 2015-07-09 |
54 |
6-403.11- designate areas for employee personal items. observed a cell phone stored with the dry storage foods. observed an employee jacket and apron stored with the bags of bread. |
| 2015-07-09 |
45 |
4-101.11 materials for equipment must be non absorbant, smooth and easily cleanable. observed raw wood used to store the hose in the can wash area and the front cabinets damaged. |
| 2015-05-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed coffee filters stored unprotected and face up. |
| 2015-05-11 |
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 scoop handle stored in dry food. |
| 2015-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean on the drying rack. rvr - rehs will return within 10 days to verify compliance. |
| 2015-01-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bags of dry food in dry storage area. |
| 2015-01-06 |
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 bulk container of sugar without label. |
| 2015-01-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces, one without lid. cdi by storing below and covering. |
| 2014-10-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in kitchen next to dish machine floor drain. continue to take measures to eliminate flies. |
| 2014-10-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating without sanitizer. tested at 0ppm. bulk container of chlorine was stored on top of feeder tube. cdi by removing bucket from line. tested at 200ppm. |
| 2014-06-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- utensils must be washed, rinsed, and sanitized in accordance with the food code. observed dish machine testing at 0ppm chlorine. cdi |
| 2014-06-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs foods must be date marked with date prepared or date package opened. foods held 41f or below may be kept for up to 7 days, 41-4 |
| 2014-06-09 |
26 |
7-102.11 common name-working containers- all toxic chemical containers must be labeled as to their contents. observed unlabeled spray bottles of degreaser and bleach. cdi by labeling bottles. |
| 2014-06-09 |
36 |
6-501.111 controlling pests- establishment must be free of pest. observed a small number of fruit flies in the kitchen. implement pest control measures to control/eliminate fruit flies. |
| 2014-06-09 |
47 |
4-602.13 nonfood contact surfaces- clean non-food contact surfaces frequently to prevent the accumulation of grease, dirt, dust. observed excess grease build-up under flap top grills and deep fryer. clean. |
| 2014-02-10 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- observed consumer advisory to be located on front of menu. locate consumer advisory on the same page as food items being offered raw or unde |
| 2014-02-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs foods must be date marked with date prepared or date package opened. foods held 41f or below may be kept for up to 7 days, 41-4 |
| 2014-02-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- observed raw eggs being stored over raw onions in upright reach-in cooler. store ready to eat food items above away from raw animal foods such as raw eggs. cdi by relocating egg |
| 2014-02-10 |
8 |
6-301.14 handwashing signage- observed no handwash sign posted at handwash sink. all handwash sinks must be supplied with hand wash sign. cdi by posting sign. |
| 2013-10-09 |
1 |
2-102.12 certified food protection manager- person in charge must be certified food safety manager from an accredited program. certified person must be present. no certified pic present for beginning of inspection. |
| 2013-10-09 |
18 |
3-501.14 cooling- all tcs foods must be cooled to 70 f within 2 hours, and then to 45f within another 4 hours. observed tamales on counter top at 95 f. pic stated that tamales had been cooling for at least 2 hours. cdi by discarding tamales voluntarily. |
| 2013-10-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- all tcs foods held in refrigeration must be maintained at 45f or below. observed ham, bologna, and hot dogs stored in cooler drawer under |
| 2013-10-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- food contact surfaces must remain clean to sight and touch. observed dried food debris on meat slicer. repeat. observed microbial build-up in ice machine on ice deflec |
| 2013-10-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- consumer advisory must be on menus. observed sign posted at register. pic stated that new menus are currently being printed. cdi by instruct |
| 2013-10-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs foods must be date marked with date prepared or date package opened. foods held 41f or below may be kept for up to 7 days, 41-4 |
| 2013-06-03 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf no test strips for quat available. |
| 2013-06-03 |
39 |
store all wet wiping cloths in sanitizer when not in use. |
| 2013-06-03 |
23 |
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; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eli |
| 2013-06-03 |
21 |
all ready-to-eat potentially hazardous foods must be date marked. date mark package foods when package is opened. date mark prepared foods with date prepared and discard within 4 days if held 41-45 degrees; or 7 days if held 41 degrees or below. observed |
| 2013-06-03 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed dried food debris on meat slicer. cdi by cleaning and sanitizing slicer. |
| 2013-06-03 |
13 |
arrange each type of food in equipment so that cross contamination of one type with another is prevented. observed raw chicken and raw pork;stored over eggs in upright reach-in cooler. cdi by rearranging food items. |
| 2013-06-03 |
2 |
certified person-in-charge must know big 5 illnesses as required by food code. cdi by instruction and gave ehp handout. |
| 2013-01-08 |
21 |
date label all ready to eat foods stored in cold holding for more than 24 hrs. observed beans in reach-in cooler unlabeled. cdi by date labeling. |
| 2013-01-08 |
14 |
observed clean dishes/utensils at 3 compartment sink stored in bus pan with soiled standing water. cdi by returning utensils to be re-washed. |
| 2013-01-08 |
2 |
no employee health policy observed. cdi by instruction and gave ehp handout to pic. |
| 2013-01-08 |
39 |
store all wet wiping cloths in sanitizer buckets with sanitizing solution. |
| 2013-01-08 |
36 |
observed fruit flies in back kitchen area. |
| 2013-01-08 |
1 |
no food safety certified person-in-charge present for inspection. cdi by instruction. |