| Violation Date |
Code |
Description |
| 2018-12-19 |
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 3 compartment sink quat not dispensing properly, thus the quat sanitizer bucket solution i |
| 2018-12-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets not labeled. cdi - labeled buckedt. |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn in the temperature danger zone. refer to temperature chart. cdi - pulled item to cool down. educated to not leave product out of temperature when changing out the prep top |
| 2018-12-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at compartment sink dispensing at 50 ppm. cdi - provided new sanitizer to the 3 compartment sink dispenser. adjusted the hose connection to the concentrate container. curr |
| 2018-12-19 |
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 observed no certified food protection manager on site during ins |
| 2018-08-15 |
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 observed no certified food protection manager on site during ins |
| 2018-08-15 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed both handsinks blocked by chips or by other equipment stored on sink basin. cdi - removed items and educated to not store items on sink. k |
| 2018-08-15 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p observed food employee stick thermometer probe into sanitizer bucket. with sanitizer still dripping off of probe, employee was moving to check temperature of food. cdi |
| 2018-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature at the cold holding prep top. refer to temperature chart. cdi - discarded food. educated to keep refrigerated items at 45f or below |
| 2018-08-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed chips stored on sink basin, in splash zone. observed food stored underneath the hot holding well and |
| 2018-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with dried food debris on food contact surface. cdi - broght slicer to the dish pit for a cleaning procedure. |
| 2018-08-15 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed reach in unit not operating. repair or get rid of equipment. |
| 2018-08-15 |
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 |
| 2018-08-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing from in between floor tiles in kitchen. advised to repair. 6-501.11 floors, walls, and ceil |
| 2018-08-15 |
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 quat sanitizer bucket below 100 ppm. cdi - refilled with new solution. currently at 200 pp |
| 2018-04-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.repeat violation. observed grout missing in between tile at the 3 compartment sink. 6-501.11 floors, walls, and ceilings including th |
| 2018-04-26 |
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 |
| 2018-04-26 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed reach in unit not working propely. |
| 2018-04-26 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service cup lids exposed to contamination. cdi - |
| 2018-04-26 |
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 squeeze bottle of oil with no label on it. advised to place label on product. |
| 2018-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple containers of product in the walkin cooler in standing water in the temperature danger zone. refer to temperature chart. product was placed in water and then stored in |
| 2018-04-26 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee not use soap when washing hands. cdi - educated proper handw |
| 2017-12-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed reach in unit gasket torn. advisd to replace. |
| 2017-12-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed spatula stored in handsink. cdi - removed spatula; educated to only use handwashing sinks for handwashing. |
| 2017-12-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed vegetables in the temperature danger zone. cdi - removed the vegetables for a proper reheat. product reheated to proper temperature. educated to hot holding items at 135f and |
| 2017-12-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout throughout the facility is need of repair. 6-501.11 floors, walls, and ceilings including the atta |
| 2017-12-08 |
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 |
| 2017-08-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout throughout the facility worn down. food debris building up inbetween the tiles. |
| 2017-08-01 |
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 |
| 2017-08-01 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit not working. advised to fix the unit to provide more cold holding space for product. |
| 2017-08-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the kitchen. flies were not causing contamination. advised to provide fly tape underneath sinks to prevent contamination and flies. |
| 2017-08-01 |
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 tightly wrapped in plastic wra in the walkin cooler. product not meeting t |
| 2017-08-01 |
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 prepared at 11 am, pico tightly wrapped in walkin cooler not meeting proper cooling time/temp criteria. refer to temperature c |
| 2017-08-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser throughout facility not feeding or empty with no towels. cdi - during inspection fixed thr ones that weren't feeding. provided paper |
| 2017-08-01 |
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. observed food employee bare hand |
| 2017-08-01 |
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 observed no certified food protection manager during the inspect |
| 2017-06-01 |
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 |
| 2017-06-01 |
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 repeat violation. observed no certified food protection manager |
| 2017-06-01 |
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. observed food employee recontamin |
| 2017-06-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in front handsink. cdi - food employee provided paper towels to the dispenser. |
| 2017-06-01 |
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. repeat violation observed tile broken in can wash, tile broken throughout facility, an |
| 2017-06-01 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single-service articles dirty with debris. cdi - rearran |
| 2017-02-03 |
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 repeat violation. no certified food protection manager upon arriv |
| 2017-02-03 |
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 tile in the kitchen up against the wall; inside of the wall expose. ad |
| 2017-02-03 |
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 |
| 2017-02-03 |
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 food in walkin cooler that did not meet time/temp cooling criteria. food was pu |
| 2017-02-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed a few products out of temperature. refer to temperature chart. product are out of temperature because they are doubled up in containers. cdi - educated to not |
| 2017-02-03 |
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 food in the walkin cooler not meet time/temp criteria for cooling. refer to temp chart. product was pulled from hot holding |
| 2016-10-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak and chicken held hot below 135f due to pan being overfilled. cdi-product out of temperature voluntarily discarded. |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in cold front line unit above 45f. see temperature chart. unit is not maintaining correct temperatures. according to pic, items are covered and left over night and |
| 2016-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried build up on dicer and slicer. cdi-taken to be re-washed. observed build up in interior of ice machine. |
| 2016-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed cold front line unit not holding correct temperature and door not shutting properly to unit. all tcs foods above 45f in unit. facility has called in emergency work order to repair unit asap. |
| 2016-10-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee handbag stored on top of box of food in dry storage. |
| 2016-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of chips stored on floor. |
| 2016-05-23 |
49 |
5-205.15 maintain a plumbing system in good repair. repair leak at can wash. |
| 2016-05-23 |
20 |
$ 23-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items at prep line slightly above 45f at 46-47f. door to cooler had been left open accidentally, all items below line at 40f. door closed, ambient air temperature reading 40f |
| 2016-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and dicer both with dried food debris and stored as clean. cdi-taken to be washed.observed build up on interior of ice machine. repeat. |
| 2016-05-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed corroded shelving in walk in cooler. |
| 2016-02-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying clean metal plates used by customers. |
| 2016-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on interior of ice machine. repeat. |
| 2016-02-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed sealed employee drink stored on prep table above clean utensils. cdi-drink removed. |
| 2016-02-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-10-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site. |
| 2015-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two slicer/dicer with dried food debris and stored as clean. cdi-taken to be re-cleaned.4-601.11(a) equipment food contact surfaces and utensils shall |
| 2015-10-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed large amount of cracked plastic pans and lids.4-501.11 maintain equipment in good repair. observed rusted shelving in walk in cooler. |
| 2015-10-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed plastic containers of chips stored directly on floor of walk in. also observed raw chicken stored over a box of sealed plastic ga |
| 2015-06-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed quat sanitizer bottle not labeled. cdi - by labeling. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved quat sanitizer bo |
| 2015-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved some small condiment cups of green salsa on prep table out front > 45f. cdi - discarded and replaced with cold product from walk-in cooler. |
| 2015-06-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved 3 different types of queso on steam table < 135f. cdi - all reheated to 168f, 185f, and 189f. |
| 2015-06-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved all quat sanitizer buckets at 0ppm. pic indicated that sanitizer dispensing system is not working properly. sanitizer is being made up manually. cdi - helped pic make up sanitizer in 3- co |
| 2015-06-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic not a certified food protection manager. |
| 2015-01-12 |
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 a few cracked food containers. 4-502.11(a) maintain utensils in good repair. obs |
| 2015-01-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing gold bracelet. (bracelet removed).2-402.11 use head coverings, beard guards and clothing to restrain body hair from |
| 2015-01-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed several metal pans stored across from cook area with food debris remaining on outer edges. observed nozzle on unsweet tea at customer self service st |
| 2015-01-12 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf. observed water temp reaching only 80f @ hand sink across from 3-comp sink. cdi - by instruction to provide water @ least 100f. all other hand sink in kitchen reaching proper temp. |
| 2014-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed small slicer and chopper stored on bottom shelf with food debris remaining. cdi - cleaned during inspection. |
| 2014-10-13 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee using water hose, handling soiled dishes, and changin |
| 2014-10-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of diced chicken stored in hot hold unit at 123-126f. cdi - reheated to 165f during inspection. |
| 2014-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving under prep area and shelving in walk-in cooler with food debris/build-up. |
| 2014-10-13 |
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 shelving rusting inside walk-in cooler. 4-501.11 maintain equip |
| 2014-05-15 |
54 |
6-403.11 designate areas for employee personal belongings. observed motorcycle helmet stored on shelf on top of tortillas. |
| 2014-05-15 |
45 |
4-501.11 maintain equipment in good repair. observed several cracked plastic containers. observed walk-in cooler gasket torn. observed condensation leaks at the bottom of both prep units on front line. repair as needed. temperature of both units however < |
| 2014-05-15 |
42 |
4-901.11 air dry equipment and utensils before stacking. observed metal and plastic pans wet stacked on dish shelf at back . (repeat) |
| 2014-05-15 |
31 |
3-501.15 use proper methods for cooling tcs foods. observed corn salsa, romaine lettuce, and salsa that was just prepared and cooling in prep unit out front > 45f. cdi, all items transferred to walk-in cooler and changed out with fresh products; discussed |
| 2014-05-15 |
14 |
4-601.11 (a) maintain food equipment surfaces clean to sight and touch. observed chopper stored on bottom shelf with food debris remaining. cdi, removed from shelf and stored at dish pit to be cleaned. |
| 2014-05-15 |
8 |
5-205.11 ensure handsink is being used for its intended purpose. observed ladle stored inside handsink basin on serving line and dirty wiping cloths being stored in handsink at back grill area. cdi, all items removed. |
| 2014-01-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed covered employee drink stored on top of hot hold unit at back of kitchen. |
| 2014-01-07 |
35 |
3-602.11 food labels - pf. observed grab and go packaged cookies and brownies at register area not labeled. discussed with pic about keeping products behind counter and handing to customer to avoid having to provide labels. cdi, by verbal instruction; gav |
| 2014-01-07 |
38 |
2-303.11 prohibition-jewelry - c. observed employee handling food with gold bracelet on. observed no hair restraint being worn by pic when serving on front line. |
| 2014-01-07 |
45 |
4-101.11 characteristics-materials for construction and repair - p. observed walk-in cooler and dish area shelving that is rusted. observed some damaged utensils and some cracked plastic containers. cdi, by verbal instruction to replace.4-501.11 good rep |
| 2014-01-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed several pans including metal pans, 22qt containers, and plastic containers stacked wet on dish shelf at back of kitchen. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-se |
| 2013-09-30 |
37 |
3-305.11 food storage-preventing contamination from the premises. observed open bags of sugar, beans, etc. stored in dry storage bin without lids. |
| 2013-09-30 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present on this inspection. |
| 2013-09-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. handsinks shall be used for no other purposes other than handwashing. observed wire scrub brush & spray can of grill & oven cleaner stored inside handsink at back dish area. cdi, items removed.5 |
| 2013-09-30 |
38 |
2-303.11 prohibition-jewelry. observed one employee with watch on and another with gold bracelet. food handlers may not wear anything around wrists. |
| 2013-09-30 |
45 |
4-501.12 cutting surfaces. observed worn cutting boards stored in need of replacing.4-501.11 good repair and proper adjustment-equipment. observed torn gasket on walk-in cooler. observed cracked plastic containers stored. observed shelving starting to rus |
| 2013-09-30 |
42 |
4-901.11 equipment and utensils, air-drying required. observed metal pans stacked wet on prep table across from grill.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. observed splatter and food debr |
| 2013-09-30 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed cups unprotected behind counter. |
| 2013-09-30 |
41 |
3-304.12 in-use utensils, between-use storage. observed scoop for sugar not stored properly on top of syrup containers for drinks. |
| 2013-05-16 |
17 |
time/temperature control for safety foods that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165f for 15 seconds. observed diced chicken improperly reheating on steam table. |
| 2013-05-16 |
8 |
a handwashing sink shall not be used for purposes other than handwashing. observed steel scouring pad in hand sink across from 3-compartment sink. item removed. |
| 2013-05-16 |
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 |
| 2012-10-30 |
8 |
handwash sinks shall not be used for purposes other than handwashing. handwash sinks shall be readily accessable. observed handwash sink used for storage of soiled cloths; pans; utensils. |
| 2012-10-30 |
43 |
store single service utensils in clean receptacles. observed single service beverage cups stored in pan in need of cleaning. |
| 2012-10-30 |
19 |
hot held phf/tcs foods shall be maintained at 135f or greater temperature. observed items on steamtable held at tamperatures below 135f (see chart). reheated to at least 165f. |
| 2012-10-30 |
2 |
advised of requirements concerning employee health policy. provided written advise. corrected by instruction. |