| Violation Date |
Code |
Description |
| 2018-11-14 |
53 |
6-501.12 cleaning, frequency and restrictions - ccomment: maintain the ceiling tile and attached plastic cover around the intake system clean in the back of the kitchen. maintain the walls behind the three compartment sink clean and free of debris. mainta |
| 2018-11-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: replace the aged stained gasket on the walk in cooler door. maintain equipment in good repair. pic has this on a work order. |
| 2018-11-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved employee use thermometer to take temperature of food, then rinse in the handsink, then dry with paper towel and place back into thermometer cover. |
| 2018-11-14 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pfobserved employees rinsing off thermometer probe at the handsink. handsinks may only be used for handwashing. cdi by instruction and cleaning/sanitizing of the thermometer. note: the handsin |
| 2018-11-14 |
6 |
2-301.12 cleaning procedure - pcomment: observed employees washing hands without turning off handsink with paper towel. follow the cleaning procedure to adequately wash your hands. ensure hands are dried without re-contaminating hands. cdi (corrected duri |
| 2018-08-02 |
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 minor dust on ceiling in back left room (single |
| 2018-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build-up on the back side of soda machine. make sure to increase cleaning frequency. |
| 2018-08-02 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket starting to rip on the front line far left of reach in unit cold holding. pic stated that gasket is on order. will confirm next inspection. |
| 2018-06-20 |
4 |
2-401.11 eating, drinking, or using tobacco - c employees shall have designated areas to eat, drink and use tobacco to ensure contamination does not occur of food, equipment or single service. observed food employee eating on line at end of the inspection |
| 2018-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak and chicken hot holding in catering box less than 135 degrees. cdi product was reheated to above 165 degrees. please see temperature chart. |
| 2018-06-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employees leaving line and going to walk in cooler while wearing gloves then return to line. observed food employee leave line to grab clean uten |
| 2018-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flying insects in food establishment. make sure to have pest control address. |
| 2018-03-19 |
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 grouting on floors around the 3-compartment sink area and parts of th |
| 2018-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler. have cleaned. |
| 2018-03-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-03-19 |
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 lettuce cooling in large portions in the walk in cooler. cdi-the two co |
| 2018-03-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice(131f) hot holding below 135f in the in-use hot box. also observed two containers of beans in a turned off hot holding unit from the day before. cdi-the rice and beans w |
| 2018-03-19 |
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 lettuce not cooling fast enough in the walk in cooler. the temperature did not drop any degrees within the 30 minute |
| 2018-03-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two pans, one bowl, and a pot with food buildup stored on the clean equipment rack. cdi-the equipment was brought back to the 3-compartment sink for |
| 2017-12-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels supplied at the dish handsink- cdi resupplied.observed |
| 2017-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce on ice today at >45f. cdi- more ice and water added. lettuce fell to 44f during inspection. |
| 2017-12-08 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pfpure hard surface cleaner states that it must be sprayed on a towel and then applied, when applied around fo |
| 2017-12-08 |
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 dust build up on the two ceiling returns in the b |
| 2017-12-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed limes stored on a handsink today- cdi moved to the other side of the splash guard to correct. |
| 2017-09-13 |
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 build up on the ceiling vents today. |
| 2017-09-13 |
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 the walk in fan today. |
| 2017-09-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed one sanitizer bucket at 400ppm. both dumped out and refilled with correct concentration during inspection. |
| 2017-09-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved steak holding 165f to correct.recommend putting a lid on this product or stirring regularly. chicken was holding properly today with lid. |
| 2017-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobsreved quat antizer at <150ppm at the 3 comp sink. staff are hand mixing until the dispenser can be repaired(part on order). repair by 9/21. remixed today so tha tit |
| 2017-09-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserdved emplyoee wash dirty dishes and then put away clean dishes without washing hands- employee ended up clocking out before a handwash could take place-dishes sent back. |
| 2017-06-13 |
20 |
{3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce holding at >45f on ice today- water added to the ice bath and lettuce |
| 2017-06-13 |
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 avacados cooling from the night before in plastic containers, covered and s |
| 2017-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chopped steak and chopped chicken holding at 165f during the inspection to correct. |
| 2017-06-13 |
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 avacados that had been blanched the night before and still had not reached 45f or less- discarded to correct. |
| 2017-02-16 |
38 |
observed an employee wearing a ring that is not solid and not easy to clean.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2017-02-16 |
19 |
observed steak holding at <135f today- reheated to 166 to correct. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-02-16 |
16 |
observed chicken breast at <165f getting ready to be taken off of the grill- employee temped chicken. chicken left on until the thicker pieces reached 165f. be sure staff check the fat pieces and be sure they are not touching grill once pushed into prod |
| 2017-02-16 |
13 |
observed ice in storage at the customer dispenser with the lid off- lid put back on to protect ice in storage.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2016-11-17 |
8 |
observed a sponge stored on the back handsink and a spray bottle of oil hanging on the front handsink splash guard. both removed to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-11-17 |
41 |
observed the ice scoop handle laying in the ice today- handle pulled out of ice to correct.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 t |
| 2016-11-17 |
43 |
observed trays with wraps in them stored outside of the sneezeguard area today. moved to behind the sneeze guard during the inspection.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-11-17 |
53 |
observed build up on the ceiling vents in the kichen and restrooms.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 |
| 2016-07-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chips and other food debris in the basin of the front handsink. cdi - pic instructed employee to clean the basin of the handsink. -1- |
| 2016-07-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak hot holding at 109f. cdi - pic had food employee reheat to 165f for hot holding and refilled the steam well. -0- |
| 2016-07-26 |
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 shakers and pans of spices in the cook area without labels. label these with the common name of the food. -0- |
| 2016-07-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in the dining room near the tray reclaim station. maintain and increase as necessary the frequency of pest control schedule. -0- |
| 2016-07-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee come in with long braid over shoulder while wearing a hat. cdi - pic instructed employee to move braid to |
| 2016-07-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed front counter sanitizer bucket with wiping cloths present stored on the floor. store on a low shelf. -.5- |
| 2016-07-26 |
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 observed tightly wrapped lettuce and shredded queso in the walk in cooler cooling. |
| 2016-07-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in the walk in cooler. replace these shelves. per pic, shelving will be replaced this week with the plastic coated overlays that can be disassembled and washed. -0- |
| 2016-07-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed toilet broken and not flushing while full of urine. cdi - pic called maintenance for repair. -1- |
| 2016-07-26 |
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 dust buildup on the vent in the center of the ki |
| 2016-07-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone use at the front counter. keep cell phones away from cleaned counters. -.5- |
| 2016-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans at the beginning of the inspection. cdi - employee separated pans and released water trapped between stacked, freshly washed pans. -1- repeat |
| 2016-05-19 |
54 |
6-202.11 light bulbs, protective shielding - c observed light shield missing in bottled drink and sauces cooler in front. **6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use |
| 2016-05-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips on counter. display and handle sistorengle-service articles to prevent contamination. -.5- repeat |
| 2016-05-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked pans. air dry completely before stacking. repeat -1- |
| 2016-05-19 |
37 |
. 3-305.11 food storage-preventing contamination from the premises - c observed tea urns stored on floor of wic. **3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. cdi-urns put on shel |
| 2016-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans and containers remaining greasy with food particles after w/r/s. **change soapy water out more frequently so items washed are no longer grea |
| 2016-02-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee plating food without wearing an effective hair covering. wear effective hair restraints while platin |
| 2016-02-10 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink near ice machine at front lose temperature while other faucets are running. have sink serviced to maintain temperature during peak hours and while other faucets are running. -1- |
| 2016-02-10 |
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 house made guacamole with tight plastic covers cooling in walk in. cdi - p |
| 2016-02-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips, utensils with eating surface exposed rather than handle for selection. observed utensils behind the counter and for customer self-s |
| 2016-02-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak around the faucet at the 3-comp sink. repair. -1- repeat |
| 2016-02-10 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water turn cold at hand sink near ice machine lose temperature while other faucets are running. repair. -0- vr required no later than 02/19/2016 |
| 2016-02-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed wet stacked pans on drying shelf. separate pans and allow to dry using pyramid stacking or other effective means of air drying, -1- repeat |
| 2015-10-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed sink not in service at the front line. repair. -.5- repeat |
| 2015-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food buildup on shelving in walk in cooler and on the condenser fan in walk in. clean. -.5- |
| 2015-10-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed trays used to plate food with food contact surface facing up without protection. cover these or invert them. -0- |
| 2015-10-09 |
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 salt container at cook line without label. label with common name of item. -0- |
| 2015-10-09 |
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 observed foods processed this morning at 70f and below with tight fitting shrink w |
| 2015-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in ice bath at front serving line at 50f. cdi - item placed in walk in to cool. actively stir to distribute temperature. -1.5- repeat |
| 2015-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed blade for slicing lettuce on drying shelf touching cleaned pans. cdi - items rewashed. -1.5- repeat |
| 2015-09-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brown rice at 110f in steamer table. cdi - pic reheated rice to 145f. -1.5- |
| 2015-09-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinking in area where chips are prepared. cdi - drink removed from the area and other drinks in facility were moved to a lower shelf. -2- repeat |
| 2015-09-16 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee preparing chips by manually squeezing lime juice over them and then refilling containers of kosher salt, add more salt to chips, without washing hands. cdi - employee washed |
| 2015-09-16 |
8 |
•5-202.12 provide at least 100f water at handsinks.-pf observed front hand sink with water at 80f. pic stated maintenance worked on the sink and when they finished the hot water nozzle no longer supplied water to sink. cdi - maintenance request submitted |
| 2015-09-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two buckets of quat sanitizer at front line with 0 ppm concentration. cdi - buckets refilled with appropriate concentration of quat. -3- repeat |
| 2015-09-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of salad lettuce in an ice bath at 50f. cdi - container placed in wal in cooler to cool and more ice was added to ice bath so that the pan is submerged. actively s |
| 2015-09-16 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed first hand sink inside kitchen without waste receptacle. provide trash bin at hand sink. -.5-5-501.115 discard items and litter stored in the waste areas and enclosures as |
| 2015-09-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet staked pans on drying rack to the right of the 3-comp sink. cdi - pic instructed not to wet stack pans. use pyramid stacking or other method to allow items to air dry. |
| 2015-09-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup around the inside corners and around the chute of the ice machine. clean. -0- repeat |
| 2015-09-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed front line sink with drain removed and pipe sticking up out of bottom of basin. repair sink. |
| 2015-09-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee at front line with long hair not effectively restrained by hat. cdi - employee pulled hair back to p |
| 2015-04-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one on site today with verification of food safety training. pic dzheylan radzhabova advised that she is waiting for results from the test/ class that she has taken. pic |
| 2015-04-24 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. pic was not able to advise of required reportable illness/ explain company's health policy. cdi- verbal advisement of requirement and also provided copy of ex |
| 2015-04-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. opened employee beverages stored at cook line on prep surface on shelving over area for preparing chips, and at area for storing foods and preparing lettuce. cdi- all r |
| 2015-04-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels at back handsink across from 3 comp sink. cdi- papertowels replaced. |
| 2015-04-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. quat sanitizer at 3 comp sink at 00ppm also has food debris in it. pic advised explained process of how sanitizer compartment filled. pic advised they turn on dispenser and also water at faucet t |
| 2015-04-24 |
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 . chicken bagged and marked for donation. discussed how donation foods are cooled d |
| 2015-04-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than 10 metal pans stacked wet at utensil station. cdi- method corrected. |
| 2015-04-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pic unable to provide test strips for sanitizer. return visit by 5/4/15 to check for replacement of quat strips. |
| 2015-04-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris in/on unused equipement. cleaning is needed. |
| 2015-04-24 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no shield over light in front beverage cooler. provide light shield. |
| 2015-04-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cups at the front counter exposed to possible contamination. cdi- verbal correction as to storage/ handling. |
| 2015-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed rice quantities 109 f and 128 f at frontline. cdi- rice discarded voluntarily. |
| 2015-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed lettuce on inadequate bed of ice at front counter, 58 f. recommend holding lettuce in this fashion as tphc. cdi- lettuce discarded voluntarily. |
| 2015-01-08 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p: observed uncovered lemons at drink station. |
| 2015-01-08 |
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 metal containers in rice bins, being used as scoops. provide a utensil |
| 2015-01-08 |
49 |
5-205.15 maintain a plumbing system in good repair.-p : observed handsink with split plumbing resulting in significant leak of water onto the floor. cdi- plumber calle3d while on site. |
| 2014-10-21 |
50 |
repair leak at back of house handsink. wastewater being spilled onto floor. |
| 2014-10-21 |
45 |
4-501.11 maintain equipment in good repair. observed door gaskets of some refrigeration doors splitting. |
| 2014-10-21 |
38 |
.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with unapproved ring preparing food at assembly line. |
| 2014-10-21 |
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 cooking oil bottles, dry condiments not labeled. |
| 2014-10-21 |
26 |
.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found glass cleaner in bottle labeled sanitizer. cdi- discarded. |
| 2014-10-21 |
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: observed many bags of chicken that had been on front line bagged for second harvest, no bags dated. cdi- discard chicken. |
| 2014-10-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found multiple items in front holding line below 135 f. cdi- items discarded. refer to temperature chart. |
| 2014-10-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed front handsink inaccessible due to large pot being stored in it. employees committed repeated handwash violations while sink blocked by large pot. also observe |
| 2014-10-21 |
6 |
.2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employee put on gloves without washing hands, before going to assembly line to assemble food.2-301.14 wash hands after activities that contaminate them.-p: observed employee |
| 2014-10-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c: employees may eat only in designated areas where contamination of food, equipment, or utensils cannot occur. observed employee eating chicken at front line. |
| 2014-10-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no certified training.also observed employee on front line state she had never used a thermometer before to take temperatures of food. the pic shall ensure |
| 2014-08-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: foods requiring time / temperature control for safety (tcs) shall be held hot at 135 f or above. found carnitas and peppers / onions below 135 |
| 2014-08-06 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly dispose of tcs foods when maximum holding time in facility has elapsed. found food for second harvest in bags date july 5. cdi- discarde |
| 2014-08-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: foods requiring tcs shall be held cold at 45 f or below. found lettuce on two locations at front line above 45 f. cdi- discarded. reco |
| 2014-08-06 |
31 |
3-501.15 cooling methods - pf: do not cover foods that are cooling until they reach 45 f or below. found multiple pans of prepped lettuce covered in walk-in after 3.5 hours, 54 f. cdi- pans vented and came down in temperature immediately. |
| 2014-04-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: equipment shall be maintained in good repair. observed shelves of raw meat cooler at front peeling. |
| 2014-04-22 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. found tea on floor of walk-in cooler. |
| 2014-04-22 |
31 |
3-501.15 cooling methods - pf: do not cover foods that are above 45 f until they reach cold holding temperatures of 45 f or below. found many containers of pico prepared same day 47-53 f after five hours. cdi- containers uncovered. |
| 2014-04-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below when holding. observed chopped lettuce on thin layer of ice 59 f. this practice is inadequate to |
| 2014-04-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: maintain tcs foods hot at 135 f or above when holding. found chicken and steak below 135 f on front line. cdi- steak discarded. chicken reheat |
| 2014-01-30 |
45 |
maintain equipment in good repair. cold hold unit at front make line non functional. ice being used to set containers on. inadequate for keeping food within required temperatures. |
| 2014-01-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: maintain tcs foods cold at 45 f or below. cdi- items pulled and moved to walk-in for cooling. new product in temperature moved to fron |
| 2014-01-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: maintain tcs foods hot at 135 f or above. found several items below 135 f in hot holding. cdi- items pulled and reheated to above 165 on grill |
| 2014-01-30 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic will leak not certified. |
| 2013-10-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found guacamole, cut greens on make line below above 45 f. cdi- moved to walk-in for quick cooli |
| 2013-10-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs food hot at 135 f or above. found pintos, two types of rice below 135 f on steam table. cdi- discarded. |
| 2013-10-15 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved program. observed no documentaion of accredited training by pic on duty. |
| 2013-08-06 |
35 |
3-302.12 food storage containers identified with common name of food: label working containers of foods such as salt, pepper, spices, cooking oils as to contents. |
| 2013-08-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods cold at 45 f or below. observed several items above 45 f. refer to temperature chart. cdi- items moved to walk-in cooler for quick |
| 2013-08-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods hot at 135 f or above. observed several items on front line below 135 f refer to temperature chart. cdi- reheated to 165 f. |
| 2013-08-06 |
37 |
3-305.11 food storage-preventing contamination from the premises: do not store food in close proximity to cloth buckets of sanitizer so contamination by splash will not result. observed buckets of sanitizer close to bags of onions. sanitizer bucket on hig |
| 2013-05-08 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-05-08 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. observed cloths for wiping surfaces in sanitizer of 0 ppm quat. observed some |
| 2013-05-08 |
14 |
a quaternary ammonium compound solution shall: have a minimum temperature of 24oc (75of); phave a concentration as specified under ? 7 204.11 and as indicated by the manufacturer's use directions included in the labeling. observed cutting boards in sanit |
| 2013-05-08 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. a handwashing sink may not be used for purposes other than handwashing. observed bucket of sanitizer with cloths stored in front handsink. cdi- removed. |
| 2013-05-08 |
1 |
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 a t |
| 2013-02-11 |
53 |
physical facilities shall be maintained in good repair. observed torn gaskets in multiple reach in coolers. direction was given to replace the gaskets as needed. |
| 2013-02-11 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-02-11 |
42 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-02-11 |
31 |
do not tightly cover cooling foods until they are 45 f or below. observed finely chopped lettuce tightly covered at 47 f in walk-in cooler. lettuce from same batch found 50 f at front line. cdi- items returned to cooler and vented for rapid cooling.. |
| 2013-02-11 |
6 |
food employees shall wash hands:a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? |
| 2013-02-11 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-02-11 |
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 |
| 2012-10-31 |
19 |
observed several items on hot line below 135 f. see temperature chart. cdi-voluntarily discarded. |
| 2012-10-31 |
35 |
observed some working containers of food not labeled. |
| 2012-10-31 |
14 |
observed employee wiping surfaces with sanitizeing cloth from bucket; bucket measured 0 ppm. cdi- made to proper concentration and surfaces wiped again. sanitizer in bottles 0 ppm. cdi-made to proper concentration. |
| 2012-10-31 |
42 |
observed metal containers wet-stacked. |
| 2012-10-31 |
1 |
no certification of training. |