| Violation Date |
Code |
Description |
| 2018-10-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored above single service items. |
| 2018-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in need of cleaning, as well as storage counters. |
| 2018-10-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored with lip portion exposed to contamination. |
| 2018-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plastic containers. |
| 2018-10-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed items such as tom, lettuce a |
| 2018-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items such as orange chicken hot holding below 135f. cdi, pic voluntarily discarded items. (panda express) |
| 2018-06-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed items such as tom, lettuce |
| 2018-06-21 |
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 observed salads, and cut tomatoes cooling in walk in cooler. items were observed in |
| 2018-06-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedsqueeze bottles and spice containers used at front line without identifying label. |
| 2018-06-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observedboxed vegetables stored above cut, ready to eat vegetables. ensure ready to eat foods are protected from contamination. |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-06-21 |
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 shelving throughout establishments. |
| 2017-12-12 |
54 |
repeat6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (employees food stored on shelf with and above food products used for service, obs |
| 2017-12-12 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (large amounts of ice build up inside walk-in freezer in need of removal). |
| 2017-12-12 |
43 |
repeat4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area. |
| 2017-12-12 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-09-08 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. (rcp no |
| 2017-09-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-09-08 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-09-08 |
54 |
6-305.11 6-501.110designate and use an area for the orderly storage of employees possessions. observed employee's personal items (clothing and bags). |
| 2017-09-08 |
43 |
.4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area. |
| 2017-04-11 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of kitchen /cooking equipment). |
| 2017-04-11 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; observed slicer stored clean with food debris stuck to blade surfaces. cdi containers |
| 2017-01-09 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen equipment throughout). |
| 2017-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old food debris / sticker residue stuck to surfaces. all dishes pulled and placed into di |
| 2017-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above lime juice in walk-in cooler. cdi all raw meats properly stored. |
| 2016-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cheeto chicken fries in hh below 135f. cdi: item discarded. |
| 2016-10-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-p observed employee don hairnet and then don gloves. cdi: employee directed to wash hands and then don new gloves. |
| 2016-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed romaine on ice holding above 45f. cdi: item rapidly cooled with ice. suggestion to hold item on tphc. repeat violation |
| 2016-10-18 |
38 |
. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with no hair restraint. cdi: employee donned hair restraint. |
| 2016-10-18 |
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 guacamole cooling while covered in wic. cdi: guacamole uncovered. repeat |
| 2016-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler at front line leaking onto products. cdi: products removed from ric and discarded. observed wif at bk with large leak causing floor to be covered in ice in 1/3 of the freezer, along wi |
| 2016-06-07 |
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 diced tomatoes in large plastic container tightly covered above 45f. obs |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce sitting on top of ice at salsarita's. employee stated that lettuce had been there since 7am. lettuce was above 45f. cdi: item discarded. discussion with pic abou |
| 2016-06-07 |
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 salsa prepared yesterday in cooler at 49f. cdi: item discarded. |
| 2016-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on several clean containers as well as some plastic containers stored as clean with food residue inside. cdi: items returned for wash |
| 2016-02-08 |
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 tomatoes over 45f that were cut and placed in wic to cool, tightly covere |
| 2016-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue present on numerous containers. verification required. 4-602.11 clean the equipment and utensils used with nontcs foods as required t |
| 2016-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes holding in cold unit on line above 45f. cdi: items sent to wic to rapidly cool. new tomatoes brought to line. repeat violation |
| 2016-02-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed salads in grab an |
| 2016-02-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss cups stored with lips exposed in dispenser. cdi: pic removed excess cups. repeat violation |
| 2016-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several items wet stacked throuhgout facility. cdi: items returned to sink for washing. repeat violation |
| 2016-02-08 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed one lid and one container severely cracked and in use. cdi: items discarded. 4- |
| 2016-02-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee with a ring containing stones and one employee with a bracelet on. both were handling food. |
| 2015-06-10 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: observed broken soap dispenser with no soap. pic stated was broken same day. cdi- soap supplied to handsink. |
| 2015-06-10 |
14 |
4-602.11 (e) clean the equipment and utensils used with nontcs foods as required to avoid contamination.prevent accumulation of soil or mold in equipment such as ice bins; bev nozzles; ice makers. observed accumulation on ice shield. |
| 2015-06-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed eggs and potatoes less than 135 f at front line. cdi- both products discarded. |
| 2015-06-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed lettuce above 45 f in front line holding. cdi- pic discarded lettuce. |
| 2015-06-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed brioche buns on floor of freezer. sweet buns on on overturned drink crates less than 6 off floor. |
| 2015-06-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : one unlabeled bottle of degreaser. cdi- pic labeled degreaser. |
| 2015-06-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking of containers. repeat. |
| 2015-06-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cupson floor of storage room. tall stacks of cups at serviceline unprotected. |
| 2015-06-10 |
45 |
4-501.11 maintain equipment in good repair. splitting door gaskets of reach-in coolers on salsaritas side. |
| 2015-06-10 |
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. walls at 3-comp sink developing black build-up. floors un |
| 2015-06-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer containers containing cloths on floor on salsaritas side. repeat. |
| 2014-10-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels at back handsink on burger king prep side. cdi- operator molly chansamouth had papertowels replaced immediately. |
| 2014-10-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. four lettuce containers under main |
| 2014-10-09 |
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. large containers of pico stacked more than 4 inches deep and tightly covered, cont |
| 2014-10-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. over turned beverage crates being used in both walk in coolers to store foods. cdi- verbal correction. |
| 2014-10-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one container of sanitizer with cloth stored in it, stored on the floor. all other sanitizer containers stored correctly. cdi- storage corrected. |
| 2014-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple pans and containers on both sides of prep areas tightly stacked while wet. cdi- verbal correction. |
| 2014-10-09 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. dish machine is not operational today. at start of inspection, operator advised that they are not using the dish machine due to repair order has been submitted for r |
| 2014-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris/ residue on exterior of containers and equipment at front service lines and back prep lines. cdi- cleaning is needed. |
| 2014-10-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups, single service containers and lids throughout the front service areas of both sides of facility not protected. cdi- |
| 2014-03-03 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. three counter top cutting boards scarred. cdi- replace cutting boards. |
| 2014-03-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service containers at front service area on salsarita's side and prep line side at burger king, and single service cups at both areas not prote |
| 2014-03-03 |
35 |
3-302.12 food storage containers identified with common name of food - c. both stored and working containers of dry seasonings and dressings not labeled per the rule. cdi- verbal correction; label all. |
| 2014-03-03 |
31 |
3-501.15 cooling methods - pf. some condensation observed on inner side of closed salad containers. operator indicated that salads were prepared today and placed in the walk in cooler to cool down. salad temperatures checked and found to be at approved te |
| 2014-03-03 |
26 |
7-101.11 identifying information, prominence-original containers - pf. chlorine sanitizer concentrate at dish machine attached to the lines for use, but being stored in the large concentrate container labeled detergent. cdi- verbal correction to store che |
| 2014-03-03 |
22 |
3-501.19 time as a public health control - p,pf. food items at prep line being held for time for safety. operators and employee's were able to advise of process and procedure for safety, but could not provide complete documentation of procedure. documenta |
| 2014-03-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. dish machine not sanitizing correctly for chlorine sanitizer. test strips at 0 ppm, then managers jennifer collins and mawad rophael primed four or more times. chlo |
| 2013-01-30 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-01-30 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors under shelving in dry storage in need of cleaning.physical facilities shall be maintained in good repair. observed stainless steel molding on side of bevera |
| 2013-01-30 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed reach-in cooler at salsarita prep line in need of cleaning. ledge behind drink station in need of cleaning. |
| 2013-01-30 |
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 |
| 2013-01-30 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-01-30 |
18 |
(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as |