| Violation Date |
Code |
Description |
| 2018-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue accumulating in split door gaskets of some coolers. |
| 2018-11-15 |
45 |
4-501.11 maintain equipment in good repair. observed split door gaskets in several coolers. water accumulating at bottom of small cold unit. |
| 2018-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous stacks of containers stacked wet. |
| 2018-11-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found cloths in sanitizer bucket less than 150 ppm. |
| 2018-11-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found one pan of rice on line below 135 f. cdi- pic voluntarily discarded rice. |
| 2018-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. found pans wet stacked after cleaning. |
| 2018-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found corn salsa 46 f in holding line. repeat, but points not escalated due to only one item above 45 f. cdi- salsa pulled from line and placed in walk-in for chill down. |
| 2018-05-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed green cutting boards scarred and stained. |
| 2018-05-30 |
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 : found lettuce and cheese tightly packed and covered after prep; above 45 f. cdi- |
| 2018-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: lettuce being held under no temperature control on line. cdi- lettuce voluntarily discarded. |
| 2018-05-30 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p: found chopped lettuce 54 f in walk-in at 4 hours. cdi- immediateky uncovered lettuce, added ice, and reduced volume in contain |
| 2018-02-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved a stack of metal containers soiled with food debris. cdi items moved to sink for cleaning. |
| 2018-02-07 |
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 container of blanched jalepenos cooling in a tightly wrapped container. cd |
| 2018-02-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in unit interior soiled with food debris. cdi cleaned out. repeat. |
| 2018-02-07 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed sanitizer bucket and sanitzer in 3 comp sink soiled with food debris. cdi bucket and compart |
| 2017-12-04 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. observed black build up on caulking and at junction of 3-comp sink and wall.6-501.11 floors, walls, and cei |
| 2017-12-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. side doors open on dumpster. |
| 2017-12-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink faucets in men's restroom very loose. pic stated plumber tried to correct last week but had wrong part. correction expected today. |
| 2017-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelves of walk-in cooler. build-up in door gaskets of prep coolers. interiors of some coolers with spillage residue. |
| 2017-12-04 |
45 |
4-501.11 maintain equipment in good repair. one door gasket in reach-in prep cooler at front line splitting. |
| 2017-12-04 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. found dispensing utensils stored in soiled containers at front line. |
| 2017-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer concentration in sanitizer buckets on the prep and cook line at less than 100ppm quat sanitizer. |
| 2017-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that raw chicken and pre cooked steak in under counter cooler in prep area were holding at 49f. ambient air temperature was 50f in unit. cdi: pic found that unit was unplugged a |
| 2017-04-11 |
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 multiple containers of tomatoes/pico prepped at room temperature and coole |
| 2017-04-11 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed that temp of wash bath was 105f during active washing. cdi: vat was drained and filled with hotter w |
| 2017-04-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on shelf above cook line. |
| 2017-01-17 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed doorsopen on dumpster. |
| 2017-01-17 |
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 : observed cooling containers of pico, and lettuce that were tightly covered in wal |
| 2017-01-17 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p: observedmany containersand tubs of tightly covered chopped lettuce prepped at 11:00am that were 55 f at 1:40 pm. thirty minute |
| 2017-01-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p:observed sanitizer bay of the 3-comp sinkin use with solution measuring less than 150 ppm quat. cdi-sink emptied, solution re-made, and equipment re-sanitized. |
| 2016-10-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed sanitizer in use at 3-compartment sink to be below 150 ppm quat. cdi- sanitizer bag replaced and sanitizer read 200 ppm when refilled. equipment re-sanitized.4-602.11 clean the equipment |
| 2016-10-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing door on dumpster. repeat. |
| 2016-10-11 |
46 |
4-603.16 rinsing procedures - c: observed dish washer putting soapy utensils and equipment into sanitizer at 3-compartment sink. rinse step of cleaning process was being omitted. |
| 2016-10-11 |
45 |
4-501.11 maintain equipment in good repair. observed some splitting gaskets in cooler doors. |
| 2016-10-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in buckets with cloths less than 100 ppm quat. buckets re-filled. |
| 2016-10-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chicken stored on floor of walk-in cooler. |
| 2016-07-21 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee dip hands in sanitizer bucket, grab cloth, wipe off prep surface; then resume cooking chicken on grill. cdi- directed by pic to wash hands. |
| 2016-07-21 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p: found many containers of chopped lettuce tightly covered (double wrapped) after up to 6 hours as high as 60 f. pic voluntarily |
| 2016-07-21 |
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 : found lettuce, guacamole, avocados in cooling process tightly covered, preventing |
| 2016-07-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. right side door of dumpster missing. repeat. |
| 2016-07-21 |
46 |
4-603.16 rinsing procedures - c: provide a separate and distinct rinse step for utensils and equipment after washing and before sanitizing. distinct and separate rinse step missing from cleaning process. observed four steps being performed in 3-compartmen |
| 2016-04-13 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign in the women's restroom. manager was given two signs to place in each restroom. |
| 2016-04-13 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on ceiling tiles above grilling area. |
| 2016-04-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing right sliding door to dumpster, and an open door on the left side of the dumpster. manager stated that the company that removes the waste dam |
| 2016-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue build up in gaskets of ri coolers, and on shelving of reach in coolers. spoke to manager about proper cleaning. |
| 2016-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed condensation buildup in reach in cooler next to the hot holding rice station. the cover of the unit needs to have a proper seal to prevent hot and cold air from mixing. |
| 2016-04-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice at 125f on hot holding station. the pic stated that the rice had just been mixed with cold products which brought the rice out of temperature. spoke to pic that the rice |
| 2016-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils replaceshall be clean to sight and touch. -pf- observed build-up on the drink nozzles at the soda fountain. cdi- nozzles removed and replaced with new nozzles. ensure to proper scrub when cleaning |
| 2016-01-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p- observed spray bottle with degreaser hanging on the shelf under register where napkins and cups are stored. store in a manner to prevent contamination. do not hang the bottle on the rack to avoi |
| 2016-01-08 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. sanitizer wiping cloth bucket measured less than 100 ppm of quat sanitizer. cdi- bucket was discard |
| 2016-01-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink improperly stored on front ledge of the cooler. store with a cover and store below and away from food and food contact surfaces to pr |
| 2016-01-08 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed excessive trash on the dumpster pad. clean to prevent pest attraction. |
| 2016-01-08 |
46 |
4-603.16 rinsing procedures- washed utensils shall be rinsed to remove cleaning chemicals shall be removed. observed dishes being rinsed with the sprayer, but the detergent along with suds are integrating into the sanitizer solution. (repeat) facility is |
| 2015-10-15 |
46 |
4-603.16 rinsing procedures - c: washed utensils shall be rinsed to remove cleaning chemicals. utensils being washed and placed directly into sanitizer without a rinse step. sanitizing solution observed with detergent from wash step in integra |
| 2015-10-15 |
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 : found covered container of chopped lettuce 60 f in reach in. cdi- lettuce vented. |
| 2015-10-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed degreaser bottle hanging closely over to-go boats and lids. cdi- degreaser moved. |
| 2015-10-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink build-up on interior of ice machine,on ice shield. |
| 2015-07-31 |
46 |
4-603.16. rinsing procedures. washed utensils shall be rinsed to remove cleaning chemicals. utensils being washed and placed directly into sanitizer without a rinse step in many cases. sanitizing solution was cloudy from detergent residue. corrected by in |
| 2015-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found chicken, two containers of rice, black beans below 135 f on hot holding line. cdi- rice discarded, chicken, beans reheated to 165 f. |
| 2015-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed rice grains adhered to containers stored as clean. cdi- returned to cleaning process. |
| 2015-07-31 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: no documentation that employees have been informed of reporting responsibilities as to their health. facility has blank copy of employee health policy posted |
| 2015-04-30 |
2 |
.2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed pic could not locate employee health policy. cdi - another was emailed to pic along with inspection report. |
| 2015-04-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed hand sink on back cook line filled with ice. observed same hand sink blocked by rolling food tub. cdi - tub moved, ice melted, sink then available. |
| 2015-04-30 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed three deep covered pans of shredded cheese at 47f, covered pan of pico at 46f, and covered pans of cut lettuce at 54f |
| 2015-04-30 |
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 pans of cheese, lettuce, and pico double wrapped with plastic wrap while c |
| 2015-04-30 |
46 |
4-603.16. rinsing procedures. washed utensils shall be rinsed to remove cleaning chemicals. observed utensils being washed and placed directly into sanitizer without a rinse step. corrected by instruction. |
| 2015-04-30 |
52 |
. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed dumpster enclosure with much litter piled on pad around dumpster. pic stated issue was with contracted garbage h |
| 2015-04-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic working with food while wearing no hair restraint. |
| 2014-11-26 |
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 chipped baseboard tile near door of walk in cooler, broken light shield inside |
| 2014-11-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one side door left open at dumpster. |
| 2014-11-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat test strips available - facility had run out. vr - verification required. |
| 2014-11-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two wet nested metal bowls and two wet nested large metal pans. |
| 2014-11-26 |
40 |
7-204.12. please ask ecolab to provide afvt test strips for use with your victory vegetable wash so you can be sure it is dispensed at the proper strength. |
| 2014-11-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed two tea urn nozzles soiled, stored as clean. cdi - washed, rinsed, sanitized. |
| 2014-11-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employee health policy handout which health department brought to facility last inspections. pic looked for but could |
| 2014-08-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager on site today. pic is signed up to take class. |
| 2014-08-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed pic was unfamiliar with employee health policy. cdi - left sheet for pic to review. gm arrived near end of visit and |
| 2014-08-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee starting to use hand sink for filling pan with water for food prep. cdi - explained that handsinks are only for washing hands. employee switched to using food prep sink to get water. |
| 2014-08-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed writing has worn off red sanitizer buckets. cdi - buckets relabeled with permanent marker as quat sanitizer. |
| 2014-08-28 |
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 unhandled rectangular metal pan nestled inside bin of rice. use a handl |
| 2014-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed wet cardboard was on top of dunnage rack inside walk in cooler. on top of cardboard were boxes of stacked food. remove cardboard. |
| 2014-08-28 |
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 frp wall covering under the fuse box near ice machine was damaged and loose. |
| 2014-08-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 3 boxes of raw chicken, 1 pan of raw chicken stored on sheet pans on floor under lowest shelf of walk in cooler. observed 1 bucke |
| 2014-04-10 |
52 |
5-501.113 covering receptacles - c. keep dumpster door and lids closed. observed doors on dumpster were left partially open. |
| 2014-04-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal bowls and pans. part of drying rack space has been used for storage and now there is not enough shelf space f |
| 2014-04-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold time/temperature control foods at 45f or below. observed cut lettuce holding in pan above tub of melted ice. lettuc |
| 2014-04-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed food processor used daily to shred cheese had been put away without being cleaned. chees |
| 2014-04-10 |
8 |
6-301.14 handwashing signage - c. a handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. observed no signage in either restroom. signs were left with pic. |
| 2013-10-22 |
2 |
2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi, policy was found in manual and discussed with manager. all employees must review information and have thorough knowledge of pol |
| 2013-10-22 |
14 |
ensure proper set up of three compartment sink and proper procedure for dish processing. observed dirty dishes placed in second compartment, knife in sanitize compartment of sink for less than 60 seconds, cdi. |
| 2013-10-22 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-10-22 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 59f on ice, observed sour cream and cheese 50f in prep cooler, internal temperature of cooler was 46f. items were pulled to cool, e |
| 2013-10-22 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed chicken 104f, pinto beans 80f, beef 80f, steak 124f, cdi by reheating/discarding, repeat violation. |
| 2013-07-19 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce in ice bath 63f, cdi by discarding, lettuce 53f, cdi by cooling. recommend using time as a public health control for items not kept |
| 2013-07-19 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed barbacoa 120f, steak 129f, cdi by reheating. |
| 2013-07-19 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-02-14 |
22 |
when time is used as public health control; ensure product is labeled with time/discard time and written procedures are available on site. observed no written procedures for lettuce; cdi by instruction. |
| 2013-02-14 |
19 |
maintain all time/temperature control for safety foods (tcs) at or above 135f. observed rice 124f in hot box; rice 119f; beans 109f on hot line; cdi by discarding. |
| 2013-02-14 |
6 |
ensure hands are washed as often as necessary to prevent contamination of utensils or food. observed employees changing gloves without washing hands; cdi by instruction. |
| 2013-02-14 |
1 |
ensure certified food protection manager is on site at all times. observed no certified food manager. |
| 2012-11-27 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee changing tasks; entering walk-in cooler and handling other surfaces with gloves an |
| 2012-11-27 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce being held out of temperature control. cut leafy greens are now a tcs food and must be maintained below 45f; or time as a public he |
| 2012-11-27 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed chicken 119f; steak 116f; pork 118f; rice 126f in steam table; cdi by reheating/discarding. |
| 2012-11-27 |
16 |
3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. chicken must be cooked until all parts reach 165f for 15 seconds. observed chicken pulled off grill 154f; 142f; cdi by returning to grill to finish cooking to 165f. |
| 2012-11-27 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |