| Violation Date |
Code |
Description |
| 2018-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal containers wet stacked. ensure to allow proper air drying before stacking. |
| 2018-12-11 |
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 container of sofritas held past 7 days (dated 11/30). cdi pic voluntarily discarded container of |
| 2018-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed black beans hot holding below 135f (see temp chart). cdi pic had black beans reheated to 174f during the inspection. repeat violation. |
| 2018-12-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed broken paper towel dispenser at handsink by 3 comp sink. cdi pic provided paper towels at handsink. |
| 2018-08-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pfajita peppers recorded below 135f (see chart). repeat. points not escalated because facility has made improvements on hot holding. cdi- peppers were re-heated to 165f+ |
| 2018-08-02 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. employee washed hands and turned f |
| 2018-04-05 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-04-05 |
45 |
4-501.11 maintain equipment in good repair.gasket to wic damaged. needs repair or replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. single service cutting boards scarred and in need of rep |
| 2018-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of metal containers observed. repeat. cdi- removed to allow air drying. |
| 2018-04-05 |
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. one wet cloth on prep table and one sani. bucket low in concentration. improvement from last inspec |
| 2018-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmultiple foods observed below 135f (see chart). cdi- beans placed on tphc and peppers re-heated to 173f (see chart). assure food is cooked to proper final cook and maintains temp. in tr |
| 2017-11-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one oil bottle and salt container not labeled. label. |
| 2017-11-20 |
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. one wet wiping cloth on prep table. keep in sani. buckets. also, one bucket low in concentration. |
| 2017-11-20 |
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. spoon handle for salt was in |
| 2017-11-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.rinse solution in 3 compartment sink was dirty. keep clean. |
| 2017-11-20 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. one personal drink stored on shelf above prep si |
| 2017-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking of metal bins and pans. |
| 2017-09-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of metal containers observed. cdi- unstacked to allow air drying |
| 2017-09-01 |
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. observed spoon in salt with |
| 2017-09-01 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf no cfpm on site during inspection. |
| 2017-05-31 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster damaged and not in sound condition. dumpster has been in such condition for the past couple of inspections. facility has acquired new dumpster althou |
| 2017-05-31 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-05-31 |
45 |
4-501.11 maintain equipment in good repair. paint chipping on shelves in wic. repair or replace. do not spray paint. |
| 2017-05-31 |
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. bucket with cloth was recorded at 50 ppm quat. |
| 2017-03-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one large container of oil unlabeled. cdi- container labeled. |
| 2017-03-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal containers and bowls. |
| 2017-03-03 |
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 no begin and end times for lettuce o |
| 2017-03-03 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. dumpster not in sound condition, damaged. repeat |
| 2017-03-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-11-04 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. dumpster not in sound condition with lids and doors damaged. |
| 2016-11-04 |
45 |
4-501.11 maintain equipment in good repair. torn gasket in reach in unit. repeat.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some cutting boards with deep cuts. pic stated new ones had already b |
| 2016-11-04 |
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. observed spoon stored in suga |
| 2016-11-04 |
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. bucket of quat sanitzier recorded at 0ppm. cdi- bucket emptied and re-filled with proper quat. repe |
| 2016-11-04 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. box of unwashed peppers and cucumbers stored over rte pico and lettuce. cdi- boxes moved to lower shelf. no points deducted |
| 2016-11-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf two employees were not able to relate required symptoms and illnesses. pic had copy of employee health policy posted in office |
| 2016-08-10 |
47 |
repeat - 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 inside walk-in cooler. improvement noted. observed food debris inside both reach-in coolers on front line. |
| 2016-08-10 |
45 |
repeat - 4-501.11 maintain equipment in good repair.observed a reach-in cooler on front line being used for dry storage inside of intended purpose. repair/remove from facility.repair inside bottom of prep cooler cold side on front line. some parts being h |
| 2016-08-10 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses. quat sanitizer on front table in red bucket at 100ppm. bucket dumped and refilled with proper sanitizer from 3-comp sink. |
| 2016-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ptwo pans of shredded romaine lettuce, corn & bean salsa, and sauces held in reach-in cooler on front line measuring > 45f (see temp chart). cdi - products discarded; discontinue use of co |
| 2016-08-10 |
8 |
general comment - 6-301.11 provide soap for handwashing at each handsink. -pfno soap available in dispenser at back handsink. cdi - by restocking soap. |
| 2016-08-10 |
1 |
repeat - 2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager on site. strongly suggest getting multiple managers certified to ensure one is present at all times to cover each shift. |
| 2016-05-19 |
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. -pobserved 2 bags of shredded beef one dated 5/10 and the other 5/11, bag of pork dated 5/11, and a containe |
| 2016-05-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager on site. certified food manager arrived about 10 minutes into inspection. |
| 2016-05-19 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few metal and plastic pans wet stacked on dish shelf. facility continues to improve in this area. |
| 2016-05-19 |
47 |
repeat - 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 inside walk-in cooler.observed food debris inside both reach-in coolers on front line.observed grease accumulation on |
| 2016-05-19 |
45 |
repeat - 4-501.11 maintain equipment in good repair.observed a reach-in cooler on front line being used for dry storage inside of intended purpose. repair/remove from facility.repair inside bottom of prep cooler cold side on front line. some parts being h |
| 2016-02-19 |
47 |
repeat - 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 inside walk-in cooler.observed food debris inside both reach-in coolers on front line. |
| 2016-02-19 |
45 |
repeat - 4-501.11 maintain equipment in good repair.observed a reach-in cooler on front line being used for dry storage inside of intended purpose. repair/remove from facility.repair inside bottom of prep cooler cold side on front line.observed walk-in co |
| 2016-02-19 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few metal and plastic pans wet stacked on dish shelf. facility continues to improve in this area. |
| 2016-02-19 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -p.observed 3 pans stacked on dish shelf with food debris. facility has shown improvement since last inspection. cdi - dishes stored away to be re-cleaned |
| 2015-12-02 |
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 inside walk-in cooler.observed food debris inside both reach-in coolers on front line. observed grease accumulation on hood filt |
| 2015-12-02 |
45 |
4-501.11 maintain equipment in good repair.observed a reach-in cooler on front line being used for dry storage inside of intended purpose. repair/remove from facility.repair inside bottom of prep cooler cold side on front line.; tape still being used for |
| 2015-12-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service lids stored on the floor inside the office. |
| 2015-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some pans stored on back dish shelf that were wet stacked. improvement made from last inspection. ***repeat*** |
| 2015-12-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloth stored underneath cutting board on front line. |
| 2015-12-02 |
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. -pobserved a container of chipotle ranch stored inside walk-in cooler dated 11/23 and a bag of cooked beef d |
| 2015-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved metal food pans stored on back dish shelf with dried food debris remaining. cdi - pans removed and stored at 3-comp sink for recleaning. ****repeat***ob |
| 2015-08-25 |
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. -pobserved 1 opened bag of shredded beef inside walk-in cooler dated 8/18 that had exceeded 7 day date mark. |
| 2015-08-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an uncovered drink stored on cart used for food preparation and another drink stored on counter at serving line next to flip top cooler. cdi - drinks were disca |
| 2015-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed dishes wet stacked at back dish area. |
| 2015-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved food debris inside food pans stored on dish shelf. |
| 2015-08-25 |
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 in shelving inside walk-in cooler. clean inside reach-in cooler on front line. |
| 2015-08-25 |
45 |
4-501.11 maintain equipment in good repair.observed torn walk-in cooler gasket.observed leak at bottom of ice machine. (service call was placed for repair). repair bottom of reach-in cooler on register line. observed tape being used inside bottom of coole |
| 2015-05-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors and lids opened while the shared dumpster was not in use.5-501.115 discard items and litter stored in the waste areas and enclosures as they are |
| 2015-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in cooler, soiled clean equipment storage shelving near the 3 compartment sink, soiled shelving in a flip top reach in |
| 2015-05-15 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on the walk in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one heavily scored red cutting board. |
| 2015-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet next to the 3 compartment sink. |
| 2015-05-15 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed one package of black beans stored in a tied bag overnight in the walk in cooler. cdi- black beans were discarded. after cooling the black beans the bags must be opened when placed into t |
| 2015-05-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pans of lettuce stored in an ice bath above 45f (see chart). lettuce container was not fully submerged in ice. cdi- more ice was added to the container and the lettuce pan wa |
| 2015-05-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one metal container stored clean with food debris on it and one pan stored clean with food debris on it. cdi- items set aside for recleaning. 4-602 |
| 2015-05-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink nearest the cash register. cdi- dispenser was refilled. |
| 2015-05-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage being stored on a preparation table. beverage was relocated. |
| 2015-05-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not ansi certified. |
| 2015-01-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic on site during inspection was not ansi certified. |
| 2015-01-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on the dry equipment storage rack near the 3 compartment sink. |
| 2015-01-29 |
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 two cracked plastic containers that were being used for food storage. cdi- both |
| 2015-01-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed shared dumpster doors kept open while not in use.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary |
| 2015-01-29 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed the ventilation grating above the 3 compartment sink heavily soiled. |
| 2015-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavily soiled shelving throughout the kitchen and in the walk in cooler. |
| 2014-10-22 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash buildup in shared dumpster/recycling enclosures. |
| 2014-10-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving gathering food debris and dust above the 3 compartment sink, in the walk in cooler, and on the equipment drying racks. |
| 2014-10-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 5 heavily scored cutting boards. |
| 2014-10-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on the dry storage racks near the 3 compartment sink. |
| 2014-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed to go containers of pico de gallo above 45f (see chart). cdi by placing containers in the reach in cooler for recooling. |
| 2014-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of chicken on the serving line at 118f. cdi- chicken was voluntarily discarded. |
| 2014-10-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one quat sanitizer bucket at 0ppm. cdi by dumping and refilling to the proper concentration. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. |
| 2014-07-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed cut lettuce and corn salsa both above 45f |
| 2014-07-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed soiled vegetable slicer stored clean on a rack above the 3 compartment sink, ice machine with pi |
| 2014-07-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c. clean equipment and utensils shall be air dried before being stacked. observed 5 metal pans stacked while wet. |
| 2014-07-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store raw meat separate from ready to eat foods. observed raw steak being stored above cooked beef in the walk in cooler. cdi by rearranging storage.3-302.11 packaged and |
| 2014-07-25 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. outdoor refuse enclosures for waste and recyclables shall be maintained clean. observed several cardboard boxes inside the recycling enclosure. |
| 2014-07-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of repair. observed spray arm at 4 compartment sink that leaks while in use. |
| 2014-03-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. a hand sink shall be used for no other purpose. observed employee dumping sanitizer water into the handsink. cdi by instruction. |
| 2014-03-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be protected from cross contamination by storing raw food below ready to eat food. observed a box of ready to eat ground beef stored below uncooked flat iron st |
| 2014-03-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed several metal pans stored clean that had a greasy coating on the inside as well as food debris o |
| 2014-03-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be at 45f or below. observed several food items on the serving line above 45f (see |
| 2014-03-03 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensils stored in food shall have their handles above the top of the food. observed a plastic bowl being used to scoop grilled vegetables out of a container without a handle. |
| 2014-03-03 |
39 |
3-304.14 wiping cloths, use limitation - c. in between use, wet wiping cloths shall be stored in sanitizer buckets. observed 2 wet rags not stored in sanitizer water. |
| 2014-03-03 |
45 |
4-501.12 cutting surfaces - c. cutting boards shall be resurfaced or replaced once they can no longer be effectively cleaned. observed two cutting boards with deep scoring on them. advised pic to replace or resurface.4-202.11 food-contact surfaces-clea |
| 2014-03-03 |
26 |
7-201.11 separation-storage - p. poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, and single use articles. observed box full of methanol gel candles stored above tortilla shells. cdi by placing gel cand |
| 2013-10-18 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed a white container accumulating food debris in walk-in and large white buckets with sticky residue on outside of container but stored as clean on sh |
| 2013-10-18 |
45 |
4-202.11 food-contact surfaces-cleanabilitymultiuse food contact surfaces shall be designed to be smooth and easily cleanable and free of cracks or chipping. observed several plastic container with cracks. observed heavily dented metal strainer. cdi, oper |
| 2013-10-18 |
43 |
4-904.11 kitchenware and tableware-preventing contaminationsingle-service cup lip contact surfaces shall be protected by use of a dispenser or keeping plastic wrapping over lip contact area. observed lip contact area of single-service cups unprotected and |
| 2013-10-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean linens 6 inches off of the floor. observed bag of clean linens stored on ground in kitchen. cdi, operator relocated linens for proper stora |
| 2013-10-18 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in-between uses. observed 1 wet wiping cloth stored next to register and next to single service items. |
| 2013-10-18 |
26 |
7-204.11 sanitizers, criteria-chemicalsprovide sanitizer at proper concentration. observed quat sanitizer in 3 compartment sink above 400 ppm. cdi, solution was diluted and operator called chemical company ssdc during inspection.7-201.11 separation-storag |
| 2013-10-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 package of cooked pulled pork not date m |
| 2013-10-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food that is being hot held shall be at 135 degrees f or above. observed 1 container of chicken that operator stated was recen |
| 2013-07-22 |
39 |
3-304.14 wiping cloths, use limitationsanitizer buckets shall be located so that they are not above food, equipment and utensils. observed a bucket of sanitizer stored above reach-in refrigeration unit along prep line. cdi, operator relocated sanitizer bu |
| 2013-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed onion slicer equipment and tomatoe slicer stored as clean but soiled with dried food debris. observed se |
| 2013-07-22 |
45 |
. 4-202.11 food-contact surfaces-cleanabilityfood contact surfaces shall be free of chips, scarring, smooth and easily cleanable. observed several heavily chipped plastic containers. cdi, operator removed containers from use.4-501.12 cutting surfacesrepla |
| 2013-07-22 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed food debris and water collecting on bottom of reach-in refrigeration unit along cookline. |
| 2013-04-10 |
1 |
general comment: 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 th |
| 2013-04-10 |
45 |
keep equipment in good repair. observed the bottom of low 2 door cold hold unit at prep line with damage on inside bottom surface of unit. observed handle of handwashing sink broken in kitchen. observed split gasket on door of walk in unit. |
| 2013-04-10 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed surface of 2 yellow cu |
| 2013-04-10 |
42 |
allow equipment to air dry after cleaning. observed several plastic pans and metal containers being wet stacked at drying rack. |
| 2013-04-10 |
39 |
store wet wiping clothes in sanitizer or maintain dry. observed a wet wiping cloth used to stabalize cutting board in kitchen. |
| 2013-04-10 |
38 |
general comment: food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; |
| 2013-04-10 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed 2 buckets of sugar with lid accu |
| 2013-04-10 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 2 buckets of quat sanitizer not labeled |
| 2013-04-10 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2013-04-10 |
20 |
keep potentially hazardous food being hot held at 135 degrees and above. observed 1 container of steak at prep line at 91 degrees f. cdi; operator discarded beef. |
| 2013-01-10 |
45 |
maintain all food contact surfaces easily cleanable. observed several cracked lids on food bins and some cracked and broken clear plastic food bins used to store food. |
| 2013-01-10 |
42 |
general comment- maintain proper air drying before tight stacking. observed a few wet stacked plastic food bins. |
| 2013-01-10 |
51 |
maintain all hand sinks in good repair. observed loose faucet (falling over from side to side) on back hand sink in kitchen. repair. |
| 2013-01-10 |
39 |
observed wet towels used under cutting boards for stabilization. maintain all wet wiping cloths in sanitizer to eliminate bacteria growth. must use non-absorbant materials to stabilize cutting boards. |