| Violation Date |
Code |
Description |
| 2018-11-27 |
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 chicken and beans cooled in too great of volume . cdi time window for co |
| 2018-11-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer in use in excess of 200 ppm chlorine. cdi discarded and remixed at proper concentration. |
| 2018-11-27 |
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 chicken and beens cooled improperly . cdi discarded. |
| 2018-11-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed majority of items in walk in 1 not covered for protection . cdi advised to cover items in walk in . repeat violation. |
| 2018-11-27 |
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 clean hands by not using paper towel to shut faucet off. cdi ins |
| 2018-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit , grill drawers , reach in freezer and walk in1 in need of replacement . |
| 2018-08-17 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed numerous tcs food not covered in walk in 2 . cdi pic covered items. points not escalated due to improvement in this area. |
| 2018-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement throughout the facility. -0 points- |
| 2018-06-22 |
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 queso fresco dated 6-08-18 and cabbage topping dated 06-14-18 both held greater than 7 days. c |
| 2018-06-22 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed numerous tcs foods uncovered in walk in. cdi covered foods . |
| 2018-03-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.women's room wall still in bad repair. |
| 2018-03-01 |
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. -pfobserved slaw cooling in a deep portion inside of a covered plastic bucket and anoth |
| 2017-11-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite for most of the inspection. |
| 2017-11-29 |
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. -pfobserved shredded cheese in 2 large bags stacked on each other in a plastic containe |
| 2017-11-29 |
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 women's room due to a water leak repair.thank you for smooth |
| 2017-11-29 |
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 salt, sugar, and flour in containers with no label. |
| 2017-09-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed the ceiling cracked and loose above the 3 comp sink and a gap in the wall behind the water heater(the patch is coming off of |
| 2017-09-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed two veggie peelers that are hard to clean. provide proof that they are nsf or approved for commercial use, or provide an a |
| 2017-09-01 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed a gap at the back screen door- close off with a door sweep. |
| 2017-09-01 |
33 |
3-501.13 use approved thawing methods.observed sausage thawing in standing water today- cold running water turned on to continously run over the product.approved methods include under continously running/draining 70f or less water, in refrigeration, micro |
| 2017-09-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved pupusas that were made yesterday but the beans inside of them were made wed. with no date on them- product in walk in cooler date m |
| 2017-09-01 |
20 |
/3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chorizo stacked too high on the line making it >45f- top of product put into walk in cooler where it fell to 41f by the end of the inspection. |
| 2017-09-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved a bag of raw bacon stored in a container with ready-to-eat foods(cheese, sausage, and ham).bacon removed from container and put on a lower shelf today. |
| 2017-09-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food safety manager onsite today. |
| 2017-06-06 |
52 |
'5-501.111 keep storage areas and bins for waste in good repair.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed a rolling trash container with the lid open and the garbage dumpster has a hole in it an |
| 2017-06-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection managerobserved no certified food protection manager onsite today. |
| 2017-06-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved the box of first aid materials stored with onions- first aid moved to chemical storage until the first aid basket can be re-hung. |
| 2017-06-06 |
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 build up on lights along the cookline, the wire b |
| 2017-03-03 |
53 |
observed build up on the lights above the cook line.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. |
| 2017-03-03 |
52 |
observed the cardboard dumpster lid open and there were holes in this dumpster- replace.observed the grease trap lid open today.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.111 keep storage areas and |
| 2017-03-03 |
45 |
observed torn gaskets on the cold drawers- tape is not allowed for repair.4-502.11(a) maintain utensils in good repair. |
| 2017-03-03 |
26 |
observed sanitizer labeled as degreasor today and another sanitizer not labeled- both labeled today to correct.observed stainless steel cleaner stored next to clean dishes and another next to onions- both moved to designated chemical storage to correct.7- |
| 2017-03-03 |
21 |
observed tamales, pork on bone, cooked cabbage, and cooked chicken made on the 27th which is 5 days old and they were stored at >41f today- products discarded to correct.discussed with staff how to count days and why the temperature affects this time you |
| 2017-03-03 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-12-01 |
53 |
observed a hole in the wall today and missing baseboard near this wall hole.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-12-01 |
52 |
observed trash on the ground today around the dumpsters and the top lid of the dumpster was open.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-12-01 |
45 |
observed a torn gasket on the walk in cooler door.4-501.11 maintain equipment in good repair.observed the lemon press with peeling paint today- discontinue use. pic has a new one that can be used instead.4-502.11(a) maintain utensils in good repair. |
| 2016-12-01 |
31 |
observed black beans, chicken soup, and slaw that had been cooling in very deep portions, covered, inside of plastic containers. discussed the need to use the shalow white containers for these cooling products and keep them uncovered. in the morning a t |
| 2016-12-01 |
18 |
observed black beans and chicken soup that had been made last night and they had still not fallen below 45f or less.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. -pobserved slaw that |
| 2016-08-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at handsink. cdi - pic restocked without being asked. |
| 2016-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p all tcs foods in flip top prep cooler holding above 45f (see temperature chart). cdi - many items were prepared less than 4 hours prior and were moved tothe walk in cooler for rapid cool |
| 2016-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple of wet wiping cloths stored on prep surfaces or counter tops. keep these in sanitizer once wet. |
| 2016-08-29 |
45 |
4-501.11 maintain equipment in good repair. split gasket on walk in cooler door and rust build up on walk in cooler fan guard. repair/replace as needed. |
| 2016-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor dust build up on walk in cooler fan guards. clean. improvement noted from last inspection. |
| 2016-06-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizing solution used to hold wet wiping cloths cloudy and testing at 0ppm chlorine. cdi - solution dumped and remade at correct concentration. |
| 2016-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. multiple containers of ready to eat foods stored in the walk in cooler with no cover to protect against contamination. cover to prevent co |
| 2016-06-08 |
31 |
/3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf diced tomatoes placed in the flip top to cool. cdi - diced tomatoes relocated to |
| 2016-06-08 |
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 one pan of black beans and rice in low prep cooler dated 5/31; discarde date should have been 6/6. cdi - |
| 2016-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered employee drink stored on top of the prep table. cdi - drink discarded. |
| 2016-02-18 |
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. clean splatters from ciling tiles near dish area and wall |
| 2016-02-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease and dust build up on black wire shelving next to cook line. clean. |
| 2016-02-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf soup cooling on an insufficient ice bath, beasn and slaw in walk in cooler cooling |
| 2015-11-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf wiping cloth in hand sink and no paper towels at dispenser upon entry to kit |
| 2015-11-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p cooked shrimp stored in bottom cold drawer below raw meats such as beef and shrimp. cdi - cooked shrimp moved to top cold drawer. |
| 2015-11-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf lettuce, pico, and cut tomatoes placed in flip top to cool after prep. cdi - all r |
| 2015-11-18 |
45 |
4-501.11 maintain equipment in good repair. gaskets split on reach in freezer door and low prep cooler doors; rusty shelves have been painted. improvement noted from previous inspection. |
| 2015-11-18 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. baseboard tile missing near three comp sink. replace. |
| 2015-11-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach in freezer doors and low prep cooler doors. wire shelving rusty and paint missing in dry goods area. repaint or replace shelving. replace split gaskets. |
| 2015-11-13 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. one wet wiping cloth stored on counter upon entry to kitchen. cdi - staff relocated to santizing sol |
| 2015-11-13 |
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 beef soup cooling in deep container in walk in cooler; cut lettuce cooling in cont |
| 2015-11-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf two sanitizer bottles not labeled. cdi - labeled during the insepction. |
| 2015-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p slaw on an ice bath and lettuce and pico in flip top cooler all holding above 45f. cdi - out of temp portions removed to cool in walk in cooler as each of these items were overstocked. w |
| 2015-11-13 |
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 beef soup that finished cooking at 11pm last night still 48f in center at 10am. cdi - discarded. repeat violation. |
| 2015-11-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. black and pink build up around chut inside isce machine. cdi - staff cleaned during the inspection. |
| 2015-11-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf 2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic with food protection manager certification not present until inspection concluded. the rules require a ce |
| 2015-07-30 |
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 soup cooked last night still at 58f in center. cdi - discarded. |
| 2015-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce and sliced tomatoes stocked above the top of the pan and holding above 45f in the flip top unit. cdi - out of temperature portions removed and placed in walk in cooler to rapidly |
| 2015-07-30 |
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 cut lettuce, pico, and multiple containers of slaw with no date mark in walk in cooler. cdi - all correctly back dated. |
| 2015-07-30 |
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 soup cooling in large thick container in walk in cooler. yuca root cooling in a in |
| 2015-07-30 |
33 |
3-501.13 use approved thawing methods. upon entering the kitchen, packages of squid, shrimp and beef were thawing by sitting at room temperature on the prep sink. cdi - staff placed beef in walk in cooler; shrimp and squid placed under running water to |
| 2015-07-30 |
45 |
general comment4-501.11 maintain equipment in good repair. gaskets split on reach in freezer doors. replace. |
| 2015-07-30 |
53 |
general comment6-501.11 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 water damaged ceiling tile above the ice machine. |
| 2015-01-08 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee foods shall be stored in a designated area. observed an employee drink being stored on one of the clean plates. cdi- employee foods were voluntarily removed |
| 2015-01-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed a cracked gasket on the interior of the reach in cooler across from the grill. |
| 2015-01-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. all menus that have raw animal products shall have a consumer advisory. observed some of the menus to have a consumer advisory, but not |
| 2015-01-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature. observed raw fish being stored above raw potatos. cdi- fish was moved to the bottom shelf. |
| 2015-01-08 |
6 |
2-301.12 cleaning procedure - p. when washing hands, a paper towel shall be used to turn off the faucet as the last step in the handwashing procedure. observed a food employee wash her hands and then turn the faucet off with her bare hand. cdi by instruct |
| 2014-07-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed notifications of consumer advisory, but with a reminder on the back page without a asterik. cdi by instruction. |
| 2014-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed 12 raw egs, 1 bag of cut lettuce and one bin of cut tomatos cold holding at 52f. observed a large in of cole slaw cold holdin |
| 2014-03-17 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. |
| 2014-03-17 |
6 |
2-301.14 when to wash - p. observed an employee washing dishes, then prepare a dish without washing her hands in between. cdi by instruction, employee washed her hands.2-301.15 where to wash - pf. observed an employee wash her hands in the vegetable wash |
| 2014-03-17 |
7 |
3-301.11 preventing contamination from hands - p,pf. observed an employee cut an avacado and place the avacado on a dish with her bare hands. cdi-avacado was voluntarily discarded. cdi by instruction. |
| 2014-03-17 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed the handle of the cole slaw in the slaw. cdi- handle was turned upright. |
| 2014-03-17 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed an employee cell phone being stored with the clean dishes. cdi- cell phone was voluntarily moved. |
| 2013-10-17 |
41 |
all in use utensils shall be stored with their handles up and out of the food. observed the handle of the rice scoop in the rice. cdi- handle was turned upright. |
| 2013-10-17 |
2 |
an effective employee health policy shall be in place at all times. observed no employee health policy in place. cdi- employee health policy template was given to pic. |
| 2013-07-01 |
33 |
proper thawing methods such as using running water to aggregate particles shall be used in order to ensure proper thawing. observed chicken thawing in the sink with no running water. cdi water was turned on owner the raw chicken. |
| 2013-07-01 |
23 |
a consumer advisory shall be provided to warn consumers of potential health threats associated with consuming raw or undercooked meats. observed no consumer advisory on the menus to warn consumers of the risk of consuming undercooked eggs, steaks, etc. cd |
| 2013-07-01 |
20 |
all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed coleslaw in an ice bin on the food prep counter at 50f. the cook reported that the coleslaw had only been there for 30 minutes. cdi ice was added to the holding unit |
| 2013-07-01 |
1 |
an ansi•i accredited food protection manager shall be on site at all times. observed a servsafe certificate, however that person was not present during inspection. no point deduction until 1-1-14. cdi by instruction. |
| 2013-04-22 |
19 |
potentially hazardous reaty to eat foods shall be hot held at 135f or above. observed rice hot holding at 127f that had been hot holding for 2 hours. cdi- rice was reheated to 165f and hot held on the stove. |
| 2013-04-22 |
23 |
a consumer adviory shall be provided for animal foods served raw or undercooked. observed no consumer advisory for eggs cooked over easy. cdi by instruction- manager is making new menus and is to e-mail the new menu asap. |
| 2013-04-22 |
34 |
(b) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish f |
| 2013-04-22 |
21 |
all ready to eat potentially hazardous foods shall be date marked if held for more than 24 hours. observed no date marking in the facility. cdi by instruction. |
| 2013-04-22 |
41 |
in use utensils shall be stored in a manner than prevents contamination. observed tongs being stored in ice between uses for the cut cabbage. cdi- tongs were washed and sanitized and stored in a cup. |
| 2013-04-22 |
54 |
employee beverages shall be stored in a designated area. observed an employee drink without a cover near the slicing board. cdi- drink was discarded. |
| 2013-04-22 |
39 |
wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth on the food prep table and one on the sink. cdi by instruction. |
| 2013-03-25 |
47 |
keep non-food contact surfaces clean; observed underneath surfaces of deep fryer collecting heavy debris in need of cleaning. |
| 2013-03-25 |
14 |
properly wash; rinse and sanitize; observed numerous plates stored clean with food debris stuck to surfaces; plates pulled and placed into dirty dish pit. |
| 2013-03-25 |
13 |
properly stored raw meats; observed raw pork stored above rte food products in walk-in cooler; raw meats properly stored according to final cooking temperature. |
| 2012-12-20 |
7 |
general comment: no bare hand contact with ready to eat potentially hazardous / tcf foods. observed employee handling rte avacado and cheese. cdi; employee put on gloves. |
| 2012-12-20 |
53 |
keep floors clean throughout the facility. observed food debris and other soil accumulating on the floor of storage room and under the kitchen ice machine. |
| 2012-12-20 |
47 |
general comment: keep nonfood contact surfaces of equipment clean. observed heavy dust and food debris on top of ice machine. |
| 2012-12-20 |
23 |
3-401.11(d)(4) and under 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an |
| 2012-12-20 |
21 |
date mark potentially hazardous foods held in establishment for over 24 hours. observed no date marking procedures being followed. cdi by instruction; gave handout. |
| 2012-12-20 |
20 |
keep phf/tcs foods cold held at 45 degrees or below. observed cut tomatoe at 51 degrees. observed sliced lettice at 53 degrees. cdi - employee relocated foods to walk-in cooler. |
| 2012-12-20 |
13 |
store phf/tcs food according to final cook temperature. observed raw chicken stored above raw beef. cdi- operator relocated chicken. |
| 2012-12-20 |
8 |
provide handwash signs at all handwash sinks used by employees. observed no handwash sign in men's bathroom. cdi; handwash sign given to pic. |
| 2012-12-20 |
2 |
implement and follow a proper employee health policy. observed no employee health policy being followed. cdi by instruction and gave handout. |