| Violation Date |
Code |
Description |
| 2018-11-26 |
45 |
general comment:4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household rice cooker and wooden household tortilla maker in facility. 4-501.11 maintain equipment in good |
| 2018-11-26 |
35 |
repeat: 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 squeeze bottles not labeled. observed unclear labels and some dry good containers not labeled inside b |
| 2018-11-26 |
21 |
repeat: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 foods inside walk-in cooler not dated including pulled chicken made on saturday, tamales, spinach dip, salsa, queso, beans, |
| 2018-11-26 |
13 |
general comment:3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed foods inside walk-in cooler uncovered. cdi: by covering. |
| 2018-11-26 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee uncovered drink stored on prep table upon entry into the kitchen. observed employee food uncovered inside walk-in cooler above restaur |
| 2018-07-09 |
41 |
general comment: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 scoop handle stored in ice at front small ice machin |
| 2018-07-09 |
35 |
general comment: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 squeeze bottles not labeled. |
| 2018-07-09 |
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 that had cooled inside walk-in in large covered container. cdi: by breaki |
| 2018-07-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed chlorine sanitizer at 3-comp sink too strong > 200ppm. cdi: by diluting to 50 - 100ppm. |
| 2018-07-09 |
21 |
repeat: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 reyenos not dated stored in bottom of large flip top cooler that was made. cdi: by properly dating. half credit taken due t |
| 2018-03-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee rinse hands in handsink without using soap and turning off faucet with bare hand |
| 2018-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of lettuce measuring above 45f. cdi by removal to walk in to rapidly cool. |
| 2018-03-08 |
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 employee labeling furiously in walk in cooler. employee dated a whole shelf in walk in cooler with today's date when several of the |
| 2018-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2018-03-08 |
45 |
4-502.11(a) maintain utensils in good repair. observed broken plastic spatula stored above three comp sink. |
| 2018-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets of reach in coolers. |
| 2018-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups at server station. |
| 2017-09-14 |
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 debris build up on floor of walk in cooler. |
| 2017-09-14 |
45 |
4-501.11 maintain equipment in good repair. observed rice cooker with broken handle and non-functional beer cooler at bar area. pic stated that the cooler broke recently and that they are working in ordering another. |
| 2017-09-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wetstacked at the bar area. |
| 2017-09-14 |
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 container of refried beans with no date label in walk in cooler. cdi by having pic date mark with proper date. |
| 2017-04-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of debris on slicer and several containers stored as clean. cdi by removal for cleaning. |
| 2017-04-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes in flip top measuring at 47. cdi by removal to walk in for rapid cooling. |
| 2017-04-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored with food fro the facility. cdi by moving to proper location. |
| 2017-04-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers near dish area. cdi by separation for proper air drying. |
| 2017-01-25 |
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 queso in cooling in deep metal pan in reach in and queso in large deep pl |
| 2017-01-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer bucket that was unlabeled. cdi item labeled. |
| 2017-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce in prep top and tomatoes that were double panned in prep top above 45f. cdi items discarded. |
| 2017-01-25 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed a metal container of queso and two big plastic containers that was cooling overnight and reached 50-60f. cdi items discarde |
| 2017-01-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink that was stored with food for the facility in multiple areas in the kitchen. |
| 2016-09-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed strips of duct tape on the rear kitchen wall, duct tape is not currently holding anything in place. insure that the tape i |
| 2016-09-09 |
39 |
i 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth left on the prep flip top cutting board. insure that wet wiping cloths are returned to sanitizer after each use to insure that proper sanitizer concentration is |
| 2016-09-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed american and shredded queso blanco cheese not date marked in the walk in cooler. pic stated that items had been opened two days pr |
| 2016-09-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wheel from a prep unit stored on the prep area handsink. insure that handsinks are kept free of any storage and are available for use at all times. cdi by pic |
| 2016-06-20 |
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 horchata not date marked. as the horchata is prepared in the facility, and contains cooked rice and milk, it is considered tcs unt |
| 2016-06-20 |
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 two ice scoops stored in contact with ice, insure that scoops are kept |
| 2016-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on a mixer. discarded by pic. observed debris in handles of several dry good containers. |
| 2016-02-29 |
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 physical facility damage to several areas such as the door jamb to the dry sto |
| 2016-02-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces accumulating greasy residue. |
| 2016-02-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed nachos being stored in large, non-nsf rubbermaid containers. food grade plastic containers should be utilized for easy c |
| 2016-02-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed thermometers stored in the rear areas of prep units. insure that ambient thermometers are stored in the front of prep units, as the front of the unit wil |
| 2016-02-29 |
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 batches of queso cooling down in ice baths without stirring. insure |
| 2016-02-29 |
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 non-datemarked pork carnitas in the reach in cooler unit, pic stated that the item was prepared two days prior. insure that items |
| 2016-02-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and pork carnitas in cold holding at temperatures greater than 45f in the kitchen prep unit. other items in the cooler observed well below 45f. insure that temperature |
| 2016-02-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cheese slicer stored with debris on the cutting surface. pic stated that it had been cleaned by employees earlier. insure that employees thoroughly |
| 2015-12-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker/tape residue on a large container, and the handle of a large scoop. insure that sticker residue and other debris is removed from items dur |
| 2015-12-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed items in the reach in freezer that had been removed from commercial packaging, such as raw beef and other raw animal foods stored over ice cream and hot dogs. insure that such ite |
| 2015-09-17 |
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 salsa cooling in a deep, covered bucket in the walk in cooler. cdi by pi |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the prep area cutting board, outside of the sanitizer bucket. cdi by pic moving cloths to the bucket. |
| 2015-09-17 |
45 |
4-501.11 maintain equipment in good repair. observed dented/damaged colander in the dry storage area. pic stated that it was no longer used. advised pic to discard item if it is not used and is damaged. |
| 2015-09-17 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed unnecessary items stored in the rear mop sink area. remove items that are not required for operation or maintenance. |
| 2015-09-17 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no dumpster plug in place at time of inspection. advised pic to call waste company and request that a plug be installed on their next visit. |
| 2015-05-28 |
54 |
6-303.11 intensity-lighting - c. observed lighting not meeting intensity requirements on storage area. |
| 2015-05-28 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. observed unnecessary items stored around can wash. |
| 2015-05-28 |
48 |
5-205.15 maintain a plumbing system in good repair. observed handsink in kitchen leaking. employee had turned water off but was able to turn it back on. |
| 2015-05-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler and prep cooler. |
| 2015-05-28 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed tomatoes cooling in flip top cooler. cdi tomatoes were moved to walk-in cooler to rapidly cool. |
| 2015-05-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items in walk-in cooler that require date mark not properly labeled. cdi items labeled. |
| 2015-05-28 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed container of spinach uncovered in walk-in cooler. cdi container covered. |
| 2015-03-11 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed unused oven in kitchen. |
| 2015-03-11 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights non-shatter resistant in drink preparation area. |
| 2015-03-11 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler door and outside coving rusted and in disrepair. observed white reach-in freezer damaged exposing foam. |
| 2015-03-11 |
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 3 working containers not labeled. |
| 2015-03-11 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed tomato sauce cooling in low prep reach-in unit. cdi tomato sauce placed in large cooler to rapidly cool. |
| 2015-03-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer spray bottle not labeled. cdi bottle labeled. |
| 2014-11-19 |
7 |
. 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p did not observe violation but when asked to demonstrate, employee flipped a tortilla on griddle top with bare hand |
| 2014-11-19 |
13 |
3-302.11(a) separate the different types of raw animal foods by cook temperature. -p whole muscle beef needs to be stored above ground beef in walkin cooler. rearranged. |
| 2014-11-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer bucket on line was less than 50ppm chlorine. remixed to 100ppm chlorine. |
| 2014-11-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage (no lid) on prep surface. drink was discarded. |
| 2014-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of salsa on ice at bar at 49f on top. moved to cold holding to rapidly chill. facility replaced with a cold, smaller container on ice. |
| 2014-11-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed top layer of cheese sauce in hot well at 115-124f. cheese sauce in middle and bottom were greater than 135f. stirred and reheated entire container above 165f during inspection |
| 2014-11-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed items on menu without *. reminder at bottom is correct on all menus but some are missing * and disclosure |
| 2014-11-19 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed one dial thermometer broken - reading at 0. 4-302.12 provide a thin probe thermometer for accurate measure of thin foods.-pf facility does not have a thin probe thermom |
| 2014-11-19 |
36 |
6-202.15protect outer openings of establishment from insect or rodent entry. . observed back screen door with gap at bottom where pests may potentially enter. maria advised she'd add a strip to bottom. no pests observed on site today. |
| 2014-11-19 |
54 |
6-303.12 (b) maintain sufficient lighting of at least 20 foot candles at 30 inches above floor over dish machine. light meter reading low. replace bulbs over ice machine and 3 comp sink as they are burned out. |
| 2014-07-02 |
53 |
6-101.11 surface characteristics-indoor areas - c. floors, walls and ceiling shall be made of smooth, nonabsorbent, easily cleanable surface. observed walk-in cooler floor made of exposed concrete. seal/cover floor to make it nonabsorbent and easily cl |
| 2014-07-02 |
45 |
4-101.19 nonfood-contact surfaces - c. nonfood contact surfaces of equipment shall be nonabsorbent and corrosion resistant. observed inside of cooler lined with cardboard. observed rusted shelving inside prep reach-in cooler. observed rusted and peeli |
| 2014-07-02 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping clothes shall be used for one task then laundered or stored in a sanitizer solution at proper concentration between uses. observed several wet wiping clothes on prep surfaces throughout kitchen. |
| 2013-12-30 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-12-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obser |
| 2013-09-09 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on ice machine. cdi-cleaning started on ice machine. |
| 2013-09-09 |
23 |
consumer advisory needed for undercooked or raw animal foods. observed incomplete consumer advisory on menu. reminder missing on menu items. cdi-through instruction. |
| 2013-03-26 |
45 |
observed the upright freezer handle broken off and missing. repair the handle. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2013-03-26 |
39 |
observed wet wioping cloths not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2013-03-26 |
37 |
observed tacos and taco bowls uncovered unprotected on a shelf over the hot holding area. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-03-26 |
31 |
observed to large metal pans of refried beans on counter cooling. beans were tamped at 144f and were in an ice bath. cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the |
| 2013-03-26 |
23 |
observed no consumer advisory for undercooked raw animal foods. 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 |
| 2013-03-26 |
21 |
observed sporatic date marking of potentially hazardous ready to eat food items. corrected by instruction. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) an |
| 2013-01-14 |
35 |
label reused cottage ch./sour cr. containers with various foods in them. |
| 2012-12-13 |
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 |
| 2012-12-13 |
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 e |
| 2012-12-13 |
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 |
| 2012-12-13 |
42 |
after cleaning and sanitizing; equipment and utensils 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 (foo |
| 2012-12-13 |
34 |
food temperature measuring devices that are scaled only in fahrenheit shall be accurate to ?2of in the intended range of use. observed 1 thermometer not registering 32f in a ice bath. thermometer calibrated. |
| 2012-12-13 |
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 |