| Violation Date |
Code |
Description |
| 2019-01-08 |
54 |
6-202.11 light bulbs, protective shielding - observed light shield missing on light in prep area. |
| 2019-01-08 |
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 food residue on wall at prep table and 3 comp sin |
| 2019-01-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno chlorine test strips.cdi- test strips were provided at end of inspection. keep test strips in location accessible to employees. |
| 2019-01-08 |
45 |
4-501.11 maintain equipment in good repair.observed rusted storage racks in walk-in cooler. |
| 2019-01-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-07-12 |
45 |
4-501.11 maintain equipment in good repair.dishmachine was not in service. |
| 2018-07-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the flo |
| 2018-07-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.obsevred multiple flies around coca-cola machine at beverage station, in hallway to restrooms, inside restrooms. |
| 2018-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved large plastic container of chopped lettuce on ice bath > 45f.cdi by discard by pic. recommended use of metal container in place of plastic container. |
| 2018-01-29 |
39 |
repeat violation 3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at 50 ppm. cdi - bucket was refilled at 200 ppm. |
| 2018-01-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of windex labeled as sanitizer. cdi - bottle was labeled correctly. |
| 2018-01-29 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-11-30 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2017-11-30 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-11-30 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a sanitizer bucket at 0 ppm on the prep line. cdi - bucket was refilled at 200 ppm. |
| 2017-11-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection manager. |
| 2017-08-15 |
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 on the walk in cooler shelves. |
| 2017-08-15 |
45 |
general comment 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed 3 containers with tape on the them. remove ta |
| 2017-08-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - no one onsite is certified. |
| 2017-05-03 |
45 |
repeat violation4-202.11 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 at least 3 cracked containers in use. discontinue use of cracke |
| 2017-05-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above raw pork in the walk in cooler. cdi - meats were arranged correctly. |
| 2017-02-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed taco stands stored in the front handsink. cdi - pic removed these items from the sink. |
| 2017-02-09 |
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 at least 3 containers of corn salsa cooling in the prep unit while cover |
| 2017-02-09 |
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 tongs stored down in the romaine on the prep line. cdi - tongs were re |
| 2017-02-09 |
45 |
general comment 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 a cracked container in use in the walk in cooler. discontinue u |
| 2016-12-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - observed the facility using test strips that expired in 2012. provide new test strips. verification required 12/17/2016. |
| 2016-12-08 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gasket on the walk in cooler. replace gasket. |
| 2016-12-08 |
39 |
3-304.14 wiping cloths, use limitation - c - observed 2 buckets of quat sanitizer at 50 ppm. cdi- sanitizer was remade at the proper concentration. |
| 2016-12-08 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the women's handsink below 100f. verification required 12/17/2016 |
| 2016-12-08 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present during the inspection. |
| 2016-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed shelving throughout facility to be rusty including but not limited to dishwash area, clean dish storage and walk in cooler. repair or replace. |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed freshly cut lettuce and freshly made corn salsa cold holding above 45 f on ice. according to pic items had been out of temperature control less than 2 hours. pic stated they mak |
| 2016-08-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple items below 135 f including but not limited to steak, chicken and black beans. cdi- all items were re-heated. repeat. |
| 2016-05-27 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified personnel present at start of inspection. |
| 2016-05-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels available at handsink. cdi- paper towels provided. |
| 2016-05-27 |
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 10 pans black beans in walk in cooler not at 45 f or below. pic stated beans had been made previous day at 4:00 pm. beans h |
| 2016-05-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many plastic food containers stored stacked together wet. allow to air dry. |
| 2016-05-27 |
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. observed build up on walls of dish room. clean. |
| 2016-05-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed many foods on serving line and hot cabinet to be below 135 f (see temp chart). cdi- all items were reheated to above 165 f. repeat. return visit (vr) required to check hot bar |
| 2016-03-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee pre-packaged pudding cup stored in ice of ice machine. cdi- instruction provided, item removed, and ice machine drained. |
| 2016-03-17 |
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 broken floor tiles in front of grill, in dish machine area, and coving on dish |
| 2016-03-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in hot box below 135 f (see temp chart). cdi- item was re-heated. |
| 2016-03-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tea pitcher in handsink. cdi- instruction provided and pitcher was removed. |
| 2016-03-17 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic not present at start of inspection. active food prep and handling was occuring while pic was not present. |
| 2015-12-28 |
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 recontaminate hands after washing by turning off faucet with bare hands. cdi- th |
| 2015-12-28 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic was not present at start of inspection. food prep and handling was occurring while pic was away. |
| 2015-12-28 |
42 |
olen 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic pans stacked together wet. allow to air dry before stacking. repeat. |
| 2015-08-21 |
45 |
4-501.11 maintain equipment in good repair. observed dishmachine to not be working during inspection today. 3-comp sink is being utilized for wash, rinse, and sanitization. facility already uses single service items for customers. according to pic dishmac |
| 2015-08-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and bowls stacked together wet. allow to air dry properly. repeat. |
| 2015-08-21 |
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 cookies and brown |
| 2015-08-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight build up in ice machine. cdi-ice machine was cleaned during inspection. 4-501.114 maintain sanitizer at correct concentrations. -p observ |
| 2015-04-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips available to measure chlorine sanitizer. |
| 2015-04-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2015-04-06 |
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 utensils stored in between equipment. |
| 2015-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans with food debris stored as clean and food debris floating in sanitizer in 3 compartment sink. also observed slight build up on soda nozzl |
| 2015-04-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2014-11-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two female employees wearing bracelets while handling food. 2-402.11 use head coverings, beard guards and clothing to restrain body |
| 2014-11-11 |
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 on the plastic walk in cooler shelving dividers. |
| 2014-11-11 |
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 a broken tile in the middle of the cook line floor with standing water.6-501.12 |
| 2014-08-19 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed a damaged plastic curtain used inside the walk in cooler with bu |
| 2014-08-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved the lid to the lemons left open and unprotected. cdi by closing the lid.protect food from contamination sources not specifically noted by code. observed a sing |
| 2014-08-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved a bucket of sanitizer above 400ppm. cdi by diluting to achieve 200ppm. |
| 2014-08-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed one employee drink stored on a shelf above the vegetable prep sink. cdi by discarding. |
| 2014-08-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved certified food protection manager not present at arrival. certified pic arrived after inspection walk through was conducted. |
| 2014-05-23 |
1 |
2-102.12 certified food protection manager - cthe person in charge must be a certified food protection manager. observed no certified pic onsite. points began being deducted after 1/1/14. |
| 2014-05-23 |
31 |
3-501.15 cooling methods - pfproperly cool down items using approved methods. observed grilled vegetables chilling on ice cooked at 10am this morning at 60f four hours later. the grilled vegetables were in proper temperature at the bottom but 60f on the t |
| 2014-05-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain the sanitizer at the proper concentration. observed quat sanitizer in buckets below 100ppm. cdi by adding more concentrate |
| 2014-05-23 |
39 |
3-304.14 wiping cloths, use limitation - cproperly store all wiping cloths in sanitizer in between uses. observed re-used wiping cloths left on the prep table. |
| 2014-05-23 |
37 |
3-307.11 miscellaneous sources of contamination - cprotect all foods from sources of contamination. observed bags of rice and beans left open. observed the lemons stored for customer self service with the lids left open. |
| 2013-11-15 |
26 |
7-201.11 separation-storageremember that sanitizer is considered a chemical. allow for separation in between the clean metal pans and buckets of santiizer and soapy water on the middle line. |
| 2013-11-15 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain the quat sanitizer at 150-400ppm. observed the sanitizer in all buckets and dispensed at the 3 compartment sink reading at abo |
| 2013-11-15 |
1 |
2-102.12 certified food protection managerthe person in charge (pic) must be a certified food protection manager. observed the only pics that are certified not present during the time of the inspection. according to the manager all pics are due to be cert |
| 2013-07-05 |
1 |
pic (person in charge) must be a certified food protection manager. observed the only certified pic not present during the time of the inspection. points will be deducted after 1/1/14. |
| 2013-07-05 |
35 |
3-602.11 food labels*new* properly label all food items packaged for customer self service. proper labeling includes: the common name of the food, list of ingredients in descending order, net contents or quantity, name and place of business, source of any |
| 2013-07-05 |
39 |
3-304.14 wiping cloths, use limitationproperly store all wiping cloths in sanitizer in between uses. observed wiping cloths stored on a back prep table and on the eat in trays in the front. |
| 2013-07-05 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeespic must show documentation or otherwise demonstrate knowledge of or provide documentation of the employee health policy. pic was unable to demonstra |
| 2013-07-05 |
54 |
6-305.11 designation-dressing areas and lockersprovide designated areas for employee personal items. observed employee personal purse and hat stored with boxes of tortillas. |
| 2013-07-05 |
45 |
4-202.11 food-contact surfaces-cleanabilitymaintain all equipment in good repair. replace the cracked blue ice scoop. |
| 2013-03-08 |
2 |
all employees and pic must know with what sypmptoms not to work. pic must know when to allow these ill employees back to work when they are feeling better; as discussed. all employees need to know the big 5 illnesses as discussed as well. handout given d |
| 2013-03-08 |
46 |
maintain wash water at 110f or more. observed wash water at <90f today. changed out during inspection. |
| 2013-03-08 |
41 |
store ice scoop on a clean surface. ice scoop holder had water and food debris inside of it today. sent to be cleaned today. |
| 2013-03-08 |
38 |
only a single wedding band is allowed for hand/wrist jewelry. hard to clean rings observed on a food service employee today. |
| 2013-03-08 |
38 |
all food service employees must wear an effective hair restraint. observed a food service worker without a hat or hairnet today. |
| 2013-03-08 |
20 |
maintain cold phf at 41f or less; or 45f or less. observed cut lettuce holding between 42-49f today. recommend using a metal pan to hold lettuce cold on the line and not filling that pan so full. lettuce made into a shallow portion today. |
| 2013-03-08 |
13 |
new product being carried is ground beef which must be cooked to 155f to be fully cooked. store foods by final cook temp. with beef steak stored above all other raw animal meats. observed ground beef stored over beef steak in the wic today. rearranged |
| 2013-03-08 |
6 |
observed an employee turning off the water with their bare hand after washing hands. be sure to use a papertowel to turn off the water so as not to recontaminate hands. employee stopped during inspection and corrected. |
| 2012-11-12 |
45 |
repair the cooler to maintain all foods below 45f; even in periods of defrost. maintenance has been alerted for repair in 45min. walk in cooler is the facilities main and sole mode of refrigeration. facility has no walk in freezer. all tcs products were o |
| 2012-11-12 |
20 |
observed products inside the walk in cooler at 48-51f. last recorded temperatures were within proper range at 11am (38-40f). see violation 45. |
| 2012-11-12 |
8 |
observed no paper towels at the handsink near the dishroom (provided w/ paper towels). |