| Violation Date |
Code |
Description |
| 2019-01-08 |
54 |
general comment. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks being stored on prep counters. cdi- employee drinks were removed. |
| 2019-01-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer reading 50 ppm quat holding wiping cloths. cdi- sanitizer was refilled. |
| 2019-01-08 |
20 |
general comment. 3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pin flip top unit observed pico de gallo at 57f made yesterday. in prep cooler tomatoes made this morning were at 48f. pic stated tomatoes were made today and immediately |
| 2019-01-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.at time of the inspection no one in the facility had a food protection manager certificate. |
| 2018-07-10 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed salt/pepper shakers stored under drain line of salsa cooler. |
| 2018-07-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on pans stored as clean. cdi-taken to be re-washed. |
| 2018-07-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed items stored in handsink. cdi-removed. |
| 2018-02-13 |
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. cleaning needed on floors especially floor drains. |
| 2018-02-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed diced chicken and tofu holding hot below 135f. cdi-reheated to 165f+. |
| 2018-02-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. repeat. |
| 2017-10-17 |
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 items cooling in walk in cooler and tightly covered. see temperature chart |
| 2017-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs items on open cold unit above 45f. observed ambient air temperature measuring at 50f+ inside unit. tcs items inside cooler were at 45-46f. upon further investigation, pic ob |
| 2017-05-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-05-25 |
6 |
.2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee return to kitchen after eating and don gloves without washing hands. cdi-employee directed to handsink and washed hands. |
| 2017-05-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on ice machine interior, soda nozzle and observed clean stacked pans with sticker residue. cdi-items taken to dirty dish pit. |
| 2017-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2017-05-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service stored on floor under salsa station. |
| 2017-05-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed a large amount of cracked pans in use. |
| 2017-01-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored on counter beside open food. |
| 2017-01-23 |
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 pico and guacamole containing cut tomatoes cooling in open top prep unit. |
| 2017-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean and stacked with sticker residue. cdi-taken to be re-washed. |
| 2017-01-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored down in prep sink while food being actively prepped at sink. |
| 2017-01-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. clean interior of ice machine. ice is only used for ice bathing product, not for consumption. |
| 2016-10-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of rice on floor. |
| 2016-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed three pans of lettuce and cheese above 45f on ice due to ice not being filled completely up to product line. product had been out less than 2 hours. cdi-ice refilled completely |
| 2016-10-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by boxes and garbage can. cdi-unblocked. |
| 2016-06-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-06-03 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken on the line holding at 122f. cdi - chicken was reheated to 188f. |
| 2016-06-03 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tomatoes, lettuce and corn pico on the line holding above 45f. cdi - all items were taken to the walk in cooler to cool. |
| 2016-06-03 |
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 several items cooling in the prep unit, covered with saran wrap and lid |
| 2016-06-03 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed chip bins and metal containers stacked wet. |
| 2016-06-03 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a lot of standing water in the bottom of the prep unit on the prep line. pic stated maintenance has been contacted to look at it. cooler is holding at the proper temp. |
| 2016-02-08 |
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 equipment and shelving. |
| 2016-02-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service and tea bags stored under drain lines.4-904.11 display and handle single-use and single-service articles to prev |
| 2016-02-08 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed two employees scooping chips with long painted nails. |
| 2016-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad mix in open cooler unit on prep line above 45f. two other pans of items in correct temperature in unit. unable to determine why salad mix was out of temperature. cdi-ice a |
| 2016-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in ice machien interior and on soda nozzle at self service machine. |
| 2016-02-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-09-23 |
8 |
f5-202.12 provide at least 100f water at handsinks.-pf observed hand sink at 80f at front. pic stated water heater was replaced with new one the night before. pic adjusted temperature on water heater and sink measured 100f+. |
| 2015-09-23 |
14 |
4-602.11 equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. observed slight mold build up in interior of ice machine. |
| 2015-09-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed diced chicken held hot below 135f. cdi-product discarded. repeat. |
| 2015-09-23 |
50 |
5-402.13 maintain sanitary sewage system.-p observed floor drain clogged at front beside register. vr. |
| 2015-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up in bottom of ice scoop holder. |
| 2015-09-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed several cracked and melted plastic pans in use. |
| 2015-05-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken stored on cutting board being cut and diced chicken at serving line < 135f. cdi - chicken reheated to 198f during inspection. |
| 2015-05-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved back handsink blocked and items stored inside. cdi - items removed and hand sink made accessible. |
| 2015-05-11 |
38 |
l2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee on serving line with bracelets on. |
| 2015-05-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed a blower and cord and a bottled drink stored on back shelf next to single service items. |
| 2015-05-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed cups at front register exposed and not protected. |
| 2014-12-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups next to register @ front unprotected. |
| 2014-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans on dish shelf wet stacked. |
| 2014-12-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees not wearing hair restraints during food handling. |
| 2014-12-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed 0ppm quat sanitizer in red buckets @ front line. ecolab will be notified. dispenser over 3-comp sinks needs repair. cdi - sanitizer made up at 200ppm manually by gm during inspection. |
| 2014-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink @ back prep area blocked by trash can. cdi - trash can relocated. 6-301.12 provide paper towels or approved alternative for hand drying at each handsi |
| 2014-12-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees on front line not washing hands in between gloves changes. cdi - education provided; directed to wash hands.2-301.14 wash hands after activities that contaminate the |
| 2014-09-04 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at front handsink only reaching 84f. cdi - adjusted to 100f+ during inspection. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsi |
| 2014-09-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without food protection manager certification. no other employees present with certification either. |
| 2014-09-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic with no knowledge of employee health policy and when to report required symptoms, illnesses and exposure. cdi - ga |
| 2014-09-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 4 containers of rice holding in alto-sham < 135f. cdi - unit turned up to reheat products. |
| 2014-09-04 |
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 handling food with watch on -removed during inspection. 2-402.11 use head coverings, beard guards and clothing to restrain |
| 2014-09-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical bottles not labeled properly. cdi - by labeling. |
| 2014-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items including shredded lettuce, shredded cheddar cheese, pico, sour cream, chipotle ranch dressings, vinegarette dressings in prep table > 45f. observed various salsas at sals |
| 2014-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler on line with heavy condensation leak at bottom. observed door to bottom of cooler not closing properly. unit has been repaired several times from past inspections. most temperatures in top l |
| 2014-04-22 |
45 |
4-501.11 maintain equipment in good repair. observed condensation leak at bottom of reach-in prep cooler on line. some temps found out of compliance. inside thermometer reading about 50f. cooler needs repair to maintain proper food temperatures. return vi |
| 2014-04-22 |
43 |
4-903.11 (a) and (c) properly store single service items to prevent contamination. observed a bag of lids and a container of sugar stored on the floor in cabinet under salsa station. |
| 2014-04-22 |
38 |
2-303.11 food handlers shall not wear jewelry on their wrists. observed food handler with bracelet on. |
| 2014-04-22 |
34 |
4-302.12 provide food thermometer for checking temperatures. observed no food thermometer available for use. cdi, provided during inspection. |
| 2014-04-22 |
20 |
3-501.16 (a)(2) and (b) maintain cold tcs foods for cold holding at 45f/below. observed some products including shredded lettuce and mixed cheese in cold hold prep unit > 45f. cdi, products changed out with new product. |
| 2014-04-22 |
19 |
3-501.16 (a)(1) maintain hot tcs foods for hot holding at 135f and above. observed diced chicken and shredded pork in steam table < 135f. cdi, reheated and placed back in steam table. |
| 2014-04-22 |
14 |
4-501.114 maintain sanitizer available and at proper concentration. observed quat sanitizer in red buckets and 3-compartment sink < 150ppm. observed dispenser not functioning properly. cdi, bleach sanitizer made up at proper concentration to use until dis |
| 2014-01-22 |
1 |
2-102.12. ensure a certified food protection manager is on site at all times. observed no certified food protection manager on duty at time of inspection. repeat violation. 2pts deducted effective january 1, 2014 |
| 2014-01-22 |
2 |
2-201.11 (a), (b), (c), & (e) ensure facility has an approved employee health policy. observed no employee health policy in place. cdi, gave sample copy of employee health policy. facility made copies for all employees and had them read and start filling |
| 2014-01-22 |
4 |
2-401.11 store employee drinks properly to prevent contamination. observed employee drink stored on counter next to food items. |
| 2014-01-22 |
14 |
4-501.114 maintain quat sanitizer available and at the proper concentration of at least 200ppm at all times of operation. observed quat sanitizer in buckets and utensil washing sink < 100ppm. it was determined that sanitizer line at dispenser had an air b |
| 2014-01-22 |
19 |
3-501.16 (a)(1) ensure all hot time/temperature control for safety foods (tcs) are maintained 135f/above. observed pinto beans, black beans, and rice stored in alto sham < 135f. cdi, by reheating products on stove to above 165f. |
| 2014-01-22 |
45 |
4-501.11 maintain equipment in good repair. observed condensation leak at bottom of reach-in cooler on line. repair as needed. |
| 2014-01-22 |
42 |
4-901.11 properly air dry dishes and equipment before stacking. observed containers on dish shelf at back wet stacked. repeat |
| 2014-01-22 |
46 |
4-302.14 provide test strips for testing sanitizer concentration. observed no quat test strips available. cdi, by providing some test strips for facility until some could be provided. |
| 2014-01-22 |
39 |
3-304.14 ensure wet wiping cloths stored in sanitizer buckets are off the floor. observed red buckets with wiping cloths stored inside on the floor. |
| 2013-10-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed queso sauce at front serving line below 135f. hot hold unit was not turned on. cdi, unit turned on & up to reheat product.observed diced |
| 2013-10-09 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees. observed employees with in complete knowledge of employee health policy. cdi, educated employees on what information to know about employee health |
| 2013-10-09 |
8 |
5-202.12 handwashing sinks, installation. maintain hot water at handsinks at least 100f. observed water at handsink at front reaching 96f after being ran for about 3 minutes. cdi, by instruction to adjust temperature.6-301.12 hand drying provision. observ |
| 2013-10-09 |
42 |
4-901.11 equipment and utensils, air-drying required. observed pans at back dish area stacked wet. observed ice scoop bin at back stored with debris. |
| 2013-10-09 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager on duty at time of inspection. |
| 2013-10-09 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed large condensation leak at bottom of reach-in cooler on line. repair as needed. observed right door not closing properly to reach-in cooler. repair. observed rusted shelving racks inside walk- |
| 2013-10-09 |
46 |
4-302.14 sanitizing solutions, testing devices. observed no quat test strips available for checking sanitizer. cdi, by instruction to provide. |
| 2013-10-09 |
47 |
4-602.13 nonfood contact surfaces. observed cleaning needed for the following items: shelves inside walk-in cooler, sides of cooking equipment, outside of chip containers, rolling carts, & sheet pans inside walk-in cooler. |
| 2013-10-09 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed cups unprotected at front register area. pull sleeves up on cups to protect. |
| 2013-05-07 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through foodobserved i |
| 2013-05-07 |
8 |
soap dispenser was blocked with large chip containers upon entering kitchen area. chip containers were moved and need to be at least 12 inches from the sink to minimize splash potential. |
| 2013-05-07 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. observed small dented can of chipotle peppers. can was discarded. |
| 2013-05-07 |
13 |
do not store washed tomatoes in the same cardboard container which they were packaged. observed washed and cut tomatoes in the same shipping box. uncut tomatoes were rewashed; put into a plastic container and cut tomatoes were discarded. |
| 2013-05-07 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed plastic containers; plastic lids; can opener blade; tea nozzles and interior of the ice machine with build up present. all items cleaned during inspection. |
| 2013-05-07 |
14 |
maintain quat sanitizer at 200 ppm. observed sanitizer at the 3 comp sink less than 200 ppm. bucket was almost emptied and changed during inspection. |
| 2013-05-07 |
26 |
store toxic substances below and away from food. observed grill cleaner and scale remover stored on the ice machine. an unlabeled bottle of glass cleaner was store on the food prep table. all chemicals moved and labeled. |
| 2013-05-07 |
34 |
instructed pic to ensure thermometer is calibrated properly at all times. |
| 2013-05-07 |
37 |
store sugar container off the floor under the self service counter. container put on soda crate and moved away from drain line of salsa bar. |
| 2013-05-07 |
19 |
maintain chicken and hot holding temperatures of food at or above 135f. observed cooked chicken on steam table measured 123f. chicken was discarded as the reheat temperature was 145-150. recommend covering; using a metal pan or keeping it in the alto sh |
| 2013-05-07 |
42 |
air dry all containers before stacking. observed wet stacking of several containers. |
| 2013-05-07 |
42 |
observed clean small utensils stored in a dirty container. |
| 2013-05-07 |
46 |
all vats of warewashing sinks must have adequate reliable water supplied through approved plumbing fixtures. observed plumbing fixtures in disrepair at 4 comp sink; water not supplied by fixture to required vats (only 2 vats supplied potable water by appr |
| 2013-05-07 |
47 |
maintain non-food contact surface cleaned to sight and touch. provide adequate frequency of cleaning. observed shelves in walk-in in need of cleaning. at sinks; observed grips for spray nozzles in need of cleaning. observed need to clean inside of prep co |
| 2013-05-07 |
52 |
observed missing drain plug and dumpster door open. |
| 2013-05-07 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls with food splatter and build up in many areas; especially corners. |
| 2013-05-07 |
54 |
shield or provide shatterproof bulbs over service line and self service station. |
| 2013-05-07 |
38 |
observed two employees without hair restraints. |
| 2012-10-25 |
19 |
observed cooked chicken on steam table measured 119f. having been recently cooked (within 2 hours; the chicken was reheated on grill to temperatures above 165f. corrected. advised to work quickly with food to maintain proper temperatures. |
| 2012-10-25 |
37 |
food shall be stored where not exposed to splash; and stored at least 6 inches above floor. observed food bags and container stored on floor in back room. corrected. |
| 2012-10-25 |
39 |
maintain buckets (used for wiping clothes) elevated above floor and solution free of debris. |
| 2012-10-25 |
43 |
maintain single service articles in original protective materials; or store iinvert) in a mannner to protect food contact surfaces. observed unprotected items. store single service articles at least 6 inches above floor. observed box of child's cup sto |
| 2012-10-25 |
47 |
maintain non-food contact surface cleaned to sight and touch. provide adequate frequency of cleaning. observed shelves in walk-in in need of cleaning. at sinks; observed grips for spray nozzles in need of cleaning. observed need to clean refrigeration f |
| 2012-10-25 |
46 |
all vats of warewashing sinks must have adequate reliable water supplied through approved plumbing fixtures. observed plumbing fixtures in disrepair at 4-c sink; water not supplied by fixture to required vats (only 2 vats supplied potable water by appro |
| 2012-10-25 |
14 |
after cleaning process; utensils shall present clean to sight and touch. on storage rack observed pan lids with residue and debris stored as cleaned. items were returned to 3-c sink area. corrected. |
| 2012-10-25 |
45 |
advised to inventory plastic pans; lid and ice buckets for cracks in surfaces; and discard damaged items. |
| 2012-10-25 |
2 |
inspector provided written guidance and explained requirement. corrected by instruction. |