| Violation Date |
Code |
Description |
| 2018-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed broken glass in glass mug cooler at bar. observed some soil residue on dish machine |
| 2018-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans being wet stacked in drain board of 3 compartment sink. |
| 2018-10-24 |
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 ice scoops stored in soiled containers and scoop holster. scoops relocat |
| 2018-10-24 |
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 - observed 1 container of guacamole with tomatoes recently prepared at 48 degrees f |
| 2018-10-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chemical dish machine not providing required chlorine sanitizer. operator contacted ecolab and they arrived to calibrat |
| 2018-10-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw hamburger meat removed from commercial packaging and stored over churro and ready to eat foods in tall prep freezer. cdi, foods relocated for proper storage. |
| 2018-10-24 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed 3 dented tomatillo cans with denting on seals. cdi, operator removed from use while on-site. |
| 2018-05-14 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pobserved employee handling rte tortillas with bare hands. cdi- product discarded. do not touch r |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items recorded above 45f (see chart). internal thermometer of flip top unit and reach in both read above 45f. pic and ehs suspected combination of unit and cooling issues. |
| 2018-05-14 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pmultiple sanitizer buckets recorded at >200ppm bleach. cdi- discarded. use test strips to measure accurate concentrations. |
| 2018-05-14 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. knives stored in crevice of |
| 2018-05-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cutting board in need of replacement. cdi- ordered on site. |
| 2018-05-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf some products cooling in flip top units. cdi- moved to wic. |
| 2017-10-11 |
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 opened bag of spinach in walk in cooler opened more than 24 hours prior to inspection, without a date mark. cid, pic provided corr |
| 2017-10-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each hand sink. -pf observed no paper towels at hand sink near walk in cooler. cdi, pic provided paper towels during inspection. ensure drying method is provided at all hand washing |
| 2017-10-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored directly above ready to eat salsa in walk in cooler. cdi, pic relocated shrimp. ensure raw animal foods are stored as to not contaminate ready to eat foods. -repe |
| 2017-10-11 |
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 several working squeeze bottles without identifying label. |
| 2017-10-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration at 0ppm at dish machine. pic contacted company to fix dish machine. establishment will use 3 compartment sink, using effective sanitize |
| 2017-10-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips were produced. chemical dish machine was providing effective sanitizer concentration at the time of inspection. facility was not able to ve |
| 2017-10-11 |
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 of debris, dust and food build up on shelving throughout the establishment. observed build up of food, dust and debris build up on treys us |
| 2017-10-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door at dumpster. |
| 2017-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. ensure dishes are allowed to air dry after cleaning and sanitizing, and before stacking. |
| 2017-06-05 |
13 |
43-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed a carton of eggs and raw fish stored over vegetable and container of raw fish stored next to vegetable in 2reach in refrigerator. cdi, foods relocated for proper |
| 2017-06-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - tcs foods shall be hot held at 135 degrees f and above. observed rice, chicken and beans hot held below 135 degrees f at steam table. cdi, operator transferred foods to reheat on gril |
| 2017-06-05 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed spray bottles of cleaners stored next to equipment and hanging from food ingredient bottle at bar. cdi, items relocated for proper storage. |
| 2017-06-05 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed baking sheet used for chips according to pic stored on top of trash can in kitchen. |
| 2017-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed measuring spoons and several plates stored as clean in facility but soiled with food debris and soil. cdi, equipment relocated for cleaning.4-602.11 |
| 2017-06-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a cloth used to stabilize cutting board in kitchen. |
| 2017-06-05 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed cloth stored around waist of food employee. observed soiled cloth stored on table. observed scoop stored in soiled holster at ice machine. repeat.4-901.11 equipment and utensils |
| 2017-06-05 |
38 |
2-402.11 effectiveness-hair restraints - c - observed some kitchen employees not wearing hair restraint upon arrival but put them on during inspection. |
| 2016-12-20 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some broken glass in cooler holding glassware behind bar. operator began cleaning process while on-site. |
| 2016-12-20 |
42 |
4-803.11 storage of soiled linens - c - observed soiled towels worn around waist of several food employees.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean ice sco |
| 2016-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on tables and drainboard at 3 compartment sink. |
| 2016-12-20 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed some dry ingredient containers and spices not labeled as required. |
| 2016-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf - observed asterisk not identifying disclosure statement and ceviche on menu identified with asterisk as being un |
| 2016-12-20 |
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. -p - observed 1 container of beans prepared on 12/13 and 1 container of beans prepared yesterday morning |
| 2016-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed vegetable press stored as clean but soiled. cdi, vegetable press relocated for cleaning. |
| 2016-12-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing. observed food employee rinse towel off at handwashing sink. cdi by instruction. |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some foods in reach in drawers holding above 45f (see chart). pic stated the unit was in the proccess of being worked on. cdi- all food products were moved to wic to cool down. |
| 2016-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plates with food debris on plate. plates were stored directly under hot holding foods. consider relocating plates. |
| 2016-07-27 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed boxes of tomatos stored on shelf above prepped pico and sour cream. repeat. |
| 2016-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal bins. |
| 2016-07-27 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer at facility. vr. |
| 2016-05-02 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed two pipes from prep sinks draining directly into drain. cut pipe to prevent backflow. vr. |
| 2016-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket in reach in uni4-202.11 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 observe |
| 2016-05-02 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer in sanitizer buckets reading at 0ppm. cdi- buckets re-filled and tested for prope |
| 2016-05-02 |
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 shakers and oil bottles unlabeled. |
| 2016-05-02 |
23 |
| 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf consumer advisory on regular and to-go menu did not have a disclosure portion. vr. |
| 2016-05-02 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed produce stored above washed and ready-to-eat produce. |
| 2016-05-02 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handwash sink at bar blocked by box. cdi- box removed. repeat. |
| 2016-02-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink indicating employees were using handsink as a dump sink. also, handwash sink at bar had trash can in front of sink, blocking access to sink. al |
| 2016-02-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p shredded chicken was recorded at 125f. cdi- re-heated to 165f. |
| 2016-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many utensils and plates with food debris on them. cdi- all items taken to dishwasher.4-602.11(e)(4) equipment such as ice bins shall be cleaned at a |
| 2016-02-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed pico, tomatos, and cheese at flip top unit all holding at temps below 45f (see |
| 2016-02-18 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed avocado salad, shredded cheese, and shredded beef with no date mark. cdi- pic knew date of prep for all items and dat |
| 2015-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans on drying rack with sticky residue from labels. cdi- *verification required* |
| 2015-12-30 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed pan of ground beef and sauces stored uncovered in refrigeration units. cdi-pic covered. |
| 2015-08-20 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler by the fryer. replace gasket. |
| 2015-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans and plates stacked wet. also observed an employee towel drying plates. do not towel dry anything. |
| 2015-08-20 |
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 and cut tomato (just prepped) cooling in the prep unit by the g |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pork out on the counter to be cut but employee had walked away from it. pork was 65f. cdi - employee began to cut it up and use. explained to pic that one task needs to be don |
| 2015-03-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed shredded chicken being reheated in the steam table at 130 degrees for appox 2 hrs since heating began. cdi- chicken reheated in frying pan to 165+ an |
| 2015-03-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger and raw sausage stored in containers above sauces and tub of of lettuce. cdi- food properly stored by final cook temperature. |
| 2015-03-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee storing drink above drawer cooler at flat grill. cdi- drink removed. |
| 2015-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker residue stuck to dishes stored as clean. need to remove stickers and residue on outsides of dishes so that the residue does not g |
| 2015-03-13 |
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 few items held more than 24 hrs in refrigerator not date marked. observed food thawed in refrigerator 2 days ago that was not dat |
| 2015-03-13 |
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 in use knife stored between prep cooler and fridge in an unclean place. |
| 2015-03-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed employee cutting tomatoes with cutting board sitting on top of open trash can. employee then moved cutting board that was on top |
| 2015-03-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook with bracelet on wrist while cooking. |
| 2015-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed main prep cooler at cook line with some water building up at bottom, have cooler serviced.storage racks in walk in cooler are starting to peel, need replacing or re-coating soon. |
| 2015-03-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf pic said they offer cooked to order hamburger, foods are not asterisked on menu to connect to consumer advisory in |
| 2014-09-25 |
14 |
keep food contact surfaces clean. observed gun soda nozzle at bar with mildew present on food contact head enclosure. cdi - by pic cleaning nozzle |
| 2014-03-28 |
47 |
4-602.13 nonfood contact surfacesmaintain all nonfood contact surfaces clean.observed dust accumulating on several shelving racks throughout the kitchen. observed food debris present on walk-in cooler shelving. clean all items. |
| 2014-03-28 |
41 |
3-304.12 in-use utensils, between-use storagegeneral commentstore in-use utensils in a clean area.observed in-use knife stored in space between flip top cutting board and 2 door reach-in unit on cook line. |
| 2014-03-28 |
26 |
7-204.11 sanitizers, criteria-chemicalschemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicr |
| 2013-09-11 |
14 |
food contact surfaces shall be kept clean. observed heavy black and pink mold on interior of ice machine (upper surface near ice chute). verification required (vr) - to ensure interior of ice machine is clean. |
| 2013-09-11 |
42 |
air dry all utensils prior to stacking. observed one stackof metal containers stacked tight while still wet. air dry completely before stacking |
| 2013-03-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some residue and dust collecting on drying shelving racks in dish washing area. clean shelving racks. |
| 2013-03-25 |
42 |
air dry all utensils prior to stacking. observed multiple stacks of metal and plastic containers stacked tight while still wet. air dry completely before stacking |
| 2013-03-25 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |
| 2012-12-31 |
31 |
observed multiple pan of queso cooling by sitting on top of ice. utilize the following procedures when cooling foods. corrected by placeing in shallow pans on ice. cooling shall be accomplished in accordance with the time and temperature criteria specifie |
| 2012-12-31 |
21 |
except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for |
| 2012-12-31 |
13 |
ensure that all foods are covered at all times while in storage. observed cooked chicken in walkin cooler was uncovered. corrected by covering. |
| 2012-12-31 |
2 |
the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional employe |
| 2012-12-31 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |