| Violation Date |
Code |
Description |
| 2018-11-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on walk in cooler. observed rust build up on shelving in walk in cooler. |
| 2018-11-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic containers in dish area. |
| 2018-11-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris build up on shelving in walk in cooler. |
| 2018-08-09 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walk in cooler damaged and with chipping paint. observed damaged gaskets on walk in cooler and on reach in cooler. |
| 2018-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of beef on line measuring at 111. cdi by voluntary discard. |
| 2018-08-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-05-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep discolored scoring on cutting boards.4-501.11 maintain equipment in good repair. observed broken gasket on walk in cooler and damaged chi |
| 2018-05-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers stored as clean. repeat. towel drying is not an acceptable alternative to proper air drying. |
| 2018-05-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed one container with food debris visible on inside stored as clean. cdi by removal for recleaning. |
| 2018-05-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site duing inspection. |
| 2017-12-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2017-12-22 |
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 sofrito in walk in dated 10/27. cdi by voluntary discard. |
| 2017-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed unattended wet wiping cloth on prep top surface. |
| 2017-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed chipping and rusted shelving throughout facility. |
| 2017-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2017-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. improvement noted. |
| 2017-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusting of shelving above dish sink and near dish area. |
| 2017-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of dishes near dish area. cdi by unstacking so as to facilitate proper drying. |
| 2017-08-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2017-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving throughout the facility. reseal 3 comp sink to wall. |
| 2017-05-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed containers on the service line with no date marking. pic stated that the items are dated at the end of each night on plastic wrap o |
| 2017-05-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink with measuring cup and ice in the basin. cdi by removal of measuring cup and cleaning the sink properly. |
| 2017-05-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic with no food protection manager certification. |
| 2017-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ground beef at 125f, beef brisket at 126f in steam table. all other foods were at 135f or higher. both meats were pulled and reheated to 190f+. |
| 2017-03-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. manager could not provide proof of certification. |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout (near 3 comp sink, above 3 comp sink, beside prep table, etc) in need of cleaning as there is buildup and sticky residue. remove |
| 2017-03-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at front hand sink underneath. |
| 2017-03-21 |
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 floor in need of regrouting near 3 comp sink. 6-502.12 floors, walls, ceilings |
| 2016-10-21 |
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 debris accumulation on the ceiling ventilation |
| 2016-10-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 1 non-functional toilet in the women's restroom. |
| 2016-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the side of the grill and the back of the fryer. |
| 2016-10-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 1 red cutting board showing signs of scoring. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is |
| 2016-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-10-21 |
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 3 bags of cooked barbacoa dated 10/13 in the walk in cooler. cdi- product discarded. |
| 2016-10-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in the 3 compartment sink with a concentration less than 50ppm. cdi- sink was emptied and refilled. |
| 2016-10-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was unable to provide verification of food safety certification. |
| 2016-07-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2016-07-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed the handsink nearest the hot holding cabinet in the kitchen without any soap. cdi- soap dispenser refilled. 6-301.12 provide paper towels or approved alternative for hand drying at ea |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in an open air cooler cold holding above 45f and 2 pans of diced tomatoes being stored at room temperature (see temp. chart). the tomatoes were not actively bein |
| 2016-07-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 3 dry good bins stored above the hot box without labels on them. |
| 2016-07-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the 3 compartment sink and on the shelving next to the steamer. |
| 2016-07-28 |
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 a ventilation covering above the dry storage go |
| 2016-04-25 |
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 debris accumulation on a ceiling ventilation co |
| 2016-04-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the 3 compartment sink, shelving in the walk in cooler, and shelving next to the steamer. |
| 2016-04-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple cleaned containers stacked while wet. |
| 2016-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of diced chicken hot holding in a hot box below 135f (see chart). cdi- instructed pic to reheat chicken above 165f. |
| 2016-04-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a vegetable chopper stored clean with visible food debris between the blades and several pairs of tongs stored clean with carbon accumulation on them |
| 2016-04-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a food preparation table and another employee beverage stored on a clean equipment storage rack over clean equipment. beverag |
| 2016-04-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi food safety certification. |
| 2016-02-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lettuce debris on a vegetable chopping pusher head. improvements made since last inspection. |
| 2016-02-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak in a steam table holding below 135f, 2 containers of chicken in a hot box below 135f, and one container of black beans in a hot box below 135f (see chart). cdi- instruc |
| 2016-02-03 |
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 3 bags of shredded beef in the walk in cooler dated 1/25. cdi- products discarded. |
| 2016-02-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed several soiled pans stored in the hand sink nearest the hot box. observed one employee cleaning a wiping cloth in the hand sink. cdi by instruction, soiled p |
| 2016-02-03 |
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 debris accumulation on a ventilation cover loca |
| 2016-02-03 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a ninja brand dicing machine that states 'household use only' on the label. pic stated the dicer is used for dicing onio |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on the bottom of a reach in cooler and a soiled shelving unit next to the steamer. |
| 2015-10-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a 'ninja' brand food processor with a label that states 'household use only' being used for cutting vegetables.4-501.12 r |
| 2015-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a robot coupe stored clean with debris behind the blade, 3 metal containers stacked clean with food debris on them, and 4 pairs of tongs with black g |
| 2015-10-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2015-07-20 |
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 one ventilation cover above the dry storage she |
| 2015-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving units throughout the kitchen with debris accumulation. |
| 2015-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal and plastic containers on the clean equipment storage racks. |
| 2015-07-20 |
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 facility using tphc during |
| 2015-07-20 |
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 one container of pinto beans dated 7/12 in the walk in cooler. cdi- food was discarded. |
| 2015-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mango salsa, to go salsa cups, and romaine lettuce all above 45f in an open air cooler (see chart). cdi- items were discarded or recooled depending on how long they were out o |
| 2015-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 metal containers stored clean with food debris on them and 4 sets of grill tongs with large deposits of black grill cake on them. cdi- items set a |
| 2015-07-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed 3 handsinks in the kitchen without hand washing signs. signs provided today. |
| 2015-04-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not any staff had food safety manager certification. |
| 2015-04-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple metal pans stored as clean, with slight food residue on them. cdi- removed to clean |
| 2015-04-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to go containers stored next to hand wsah sink where they were being splattered. cdi- removed |
| 2015-04-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot held below 130 f in two diffferent units. cdi- placed on tphc |
| 2015-01-13 |
27 |
3-502.12 a food establishment that is using reduced oxygen packaging shall have an approved haccp plan. observed one bag of beans roled and tied shut that was not opened after cooling last night. cdi- product discarded; instruction provided |
| 2015-01-13 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed corn salsa and cooling beans from yesterday not date marked. cdi- date marked |
| 2015-01-13 |
1 |
|2-102.12 pic shall be a certified food protection manager. observed no food saety manager certified staff present at time of inspection. |
| 2014-12-01 |
34 |
4-502.11(b) maintain thermometers properly calibrated. observed thermometer 3 f off calibration. vr |
| 2014-12-01 |
26 |
•7-102.11 label working containers of toxic materials such as cleaners and sanitizers. observed working containers of sanitizer and soapy water not labeled. cdi- labeled |
| 2014-12-01 |
19 |
3-501.16 (a)(1) maintain hotn held tcs foods at 135 f or hotter. observed steak and chicken hot held less than 111f. cdi- pic discarded |
| 2014-10-09 |
1 |
2-102.12 pic shall be a certified food protection manager. observed no employee present with food safety certifiaction. |
| 2014-10-09 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed pan of pre-portioned cooked chicken not date marked. cdi- date marked |
| 2014-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed steak hot held at 109 f. cdi- reheated to above 165 f |
| 2014-10-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed sanitizer in 3 compartment sink at 0 ppm qac. observed container to be empty. cdi- restocked and tested at 300 ppm |
| 2014-07-14 |
19 |
3-501.16 (a)(1) miantain hot held tcs foods at 135 f or hotter. observed steak hot held online at 111 f. cdi- discarded |
| 2014-07-14 |
18 |
3-501.14 cool heated tcs foods from 135 f to 70 f witihn 2 hours and to 45 f within 4 more hours. observed pinto beans cooled from last night at 53 f. cdi- pic discarded |
| 2014-02-11 |
30 |
8-103.11 documentation of proposed variance and justification a food establishment shall maintain a copy of variance approvals and produce upon inspection. observed facility does not have an approved variance. vr for variance |
| 2014-02-11 |
27 |
3-502.11 variance requirement a food establsihment shall obtain a variance from an approved health authority prior to packaging food using reduced oxygen packaging. observed facility cooling cooked black beans in heat sealed bags in an ice bath. cdi- bag |
| 2014-02-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking 3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4day |
| 2014-02-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding 3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed chicken hot held at 109 f and cooked |
| 2014-02-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils 4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed soiled tea nozzle. cdi- removed to clean. |
| 2014-02-11 |
1 |
2-103.11 (a)-(l)person-in-charge-duties the pic shall ensure that all policies and procedures regarding food safety are properrly followed by food employees. observed pic failed to ensure corporate cooling procedure temperature checks and subsequent logs |
| 2013-12-02 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed caulking behind three comp sink has molded and is loose from the wall. replace. |
| 2013-12-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed dish machine not in proper adjustment - out of sanitizer. will be delivered this afternoon. inspector will return to ensure compliance. |
| 2013-12-02 |
35 |
3-302.12 food storage containers identified with common name of food - c. label foods removed from theiur original container with the common name of the food. observed two pans of salt unlabeled. |
| 2013-09-03 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager on site. have in place by january 1, 2014. |
| 2013-09-03 |
4 |
2-401.11 eating, drinking, or using tobacco. store employee beverages where contamination of customer food is not possible. observed personal drink in cup stored on top of cambro inside bottom section of salad prep cooler on right. cdi by discarding. |
| 2013-09-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. properly date mark tcs rte foods which are held in facility for 24 hours or more after preparation or opening. observed three bags of cooked shredde |
| 2013-09-03 |
34 |
4-302.12 food temperature measuring devices shall be provided and readily accessible for use. observed two broken thermometers and no functioning thermometer in facility. ensure a thin probe thermometer is in place. verification visit required. will retur |
| 2013-09-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. food contact surfaces shall be clean to sight and touch. observed ice machine interior soiled. cdi by cleaning and sanitizing during inspection.4-501.114 manual and mec |
| 2013-09-03 |
47 |
4-602.13 nonfood contact surfaces. better cleaning needed throughout, especially under and behind equipment and including the dish machine, all parts. repeat violation. |
| 2013-09-03 |
53 |
6-101.11 surface characteristics-indoor areas. floors shall be smooth and easily cleanable. observed kitchen floor tiles missing much of the grout in several areas, allowing water and food to accumulate in that space. |
| 2013-09-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. store clean utensils in clean area. observed no splash guard has yet been installed between clean utensil drying rack and soiled drainboard side of 3 |
| 2013-03-11 |
51 |
one female toilet is clogged and plumber has been scheduled. other facilities are readily available. |
| 2013-03-11 |
47 |
4-602.13. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed better cleaning needed throughout. |
| 2013-03-11 |
42 |
4-903.11(a). store clean utensils in a clean dry location. observed clean utensils air drying on soiled clean drainboard of dish machine. also observed 3 comp sink set up so that wash side and soiled utensil drainboard is immediately adjacent to clean ute |
| 2013-03-11 |
30 |
discovered that corporate policy and procedures call for cook/chill procedure as well as reheating in reduced oxygen atmosphere. no variance has been issued and it was unclear today whether only a haccp plan is needed and; if so; if it is being properly f |
| 2013-03-11 |
27 |
discovered that corporate policy and procedures call for cook/chill procedure as well as reheating in reduced oxygen atmosphere. no variance has been issued and it was unclear today whether only a haccp plan is needed and; if so; if it is being properly f |
| 2013-03-11 |
19 |
3-501.16(a)(1). maintain hot held foods at or above 135f at all times. observed steak and chicken on steam table holding below 135f. corrected by voluntary disposal. have had discussion with pic michael in the past about whether these items can be allowed |
| 2012-12-14 |
26 |
7-204.11. maintain sanitizer at proper strength; not too strong. observed sanitizer in buckets and at dispenser measured above 400 ppm quat. corrected by dilution and replacing a part on the dispenser. |
| 2012-12-14 |
46 |
4-501.15. maintain dish machine operating in accordance with manufacturer's data plate. observed dish machine out of operation. return visit required. |
| 2012-12-14 |
45 |
4-501.11. maintain equipment in good repair. observed chipped and broken racks. |
| 2012-12-14 |
39 |
3-304.14. store damp wiping cloths in bucket of sanitizer between uses. observed damp wiping cloths stored in hand sinks. |
| 2012-12-14 |
34 |
4-302.12. food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. observed thermometer broken. pic brought another from home. |
| 2012-12-14 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed three sinks missing signs. signs left with pic. |