| Violation Date |
Code |
Description |
| 2018-12-04 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed an employee drink co mingled with utensils used for the facility. cdi- pic moved drink to another shelve away from utensils. suggest creating a designated area f |
| 2018-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few dishes in the clean dish area wet stacked. allow for air drying. |
| 2018-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two plates stored clean in clean dish area with food debris. cdi- plates were moved to dish area for cleaning. |
| 2018-12-04 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed a food employee touch ready to eat cut cabbage with bare hands. cdi- product was discarded. |
| 2018-12-04 |
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 food employee wash hands at the hand sink and turn off the faucet without using a paper t |
| 2018-12-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one with a food safety certification present during the time of the inspection. |
| 2018-09-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored ontop of a container of raw steak. cdi-the containers were rearranged to allow for the chicken to be stored below the steak. repeat. |
| 2018-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths on the counters upon entrance to the kitchen. cdi-the cloths were removed. repeat. |
| 2018-09-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed two scoop handles stored in ice. cdi-the handles were moved out of t |
| 2018-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the reach in cooler door. have replaced. |
| 2018-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food buildup on the inside of several coolers. have cleaned. repeat. |
| 2018-09-19 |
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 missing ceiling tiles in the kitchen. manager stated that the property manag |
| 2018-09-19 |
54 |
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 the middle shelf of one of the reach in coolers. cdi-the drink was removed. discussed creating a desi |
| 2018-04-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms stored above 2 containers of cut lettuce in reach in. cdi-pic relocated items to correct storage order.3-302.11(a) separate the different types of raw animal foo |
| 2018-04-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket without a label. cdi-pic labeled sanitizer bucket. |
| 2018-04-11 |
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 2 large containers of lettuce, 1 small container of pinapple pico, 1 large |
| 2018-04-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee with facial hair and no beard guard. |
| 2018-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wiping clothes stored on prep surface. |
| 2018-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on shelving for clean utensils and equipment storage. observed gaskets in reach in under flip top with debris. |
| 2018-04-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed shared dumpster with open doors. |
| 2018-04-11 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air dubts in kitchen with build up of dust. repeat |
| 2017-12-13 |
54 |
-- |
| 2017-12-13 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures, shall be maintained in good repair. observed three ceiling tiles missing in the kitchen area. |
| 2017-12-13 |
45 |
4-502.11(a) maintain utensils in good repair. observed several plastic pans, pan lids, and containers with damage such as cracks and burns. items must be maintained in good repair, and replaced as needed. facility repaired all items noted under this vio |
| 2017-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pots left over from the prior night's service. utensils should be left pyramid stacked or otherwise stored such that they are able to air dry. items w |
| 2017-12-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed several food containers with scoops stored with handle surfaces in conta |
| 2017-12-13 |
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 multiple oil and sauce/spice bottles unlabelled in the kitchen area. all working containers of such products should be la |
| 2017-12-13 |
33 |
3-501.13 use approved thawing methods. observed raw pork product left in a prep sink overnight to thaw under no temperature controls. item was observed to be 60f and was discarded by pic. facility should use approved methods such as running cold (less t |
| 2017-12-13 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw pork product that had been left thawing overnight with no temperature controls at 60f. item was v |
| 2017-09-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no persons certified in facility at time of inspection. pic serv-safe had expired on 8/18/17. |
| 2017-09-18 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a singular hot dog that had escaped its packaging and fell onto the reach in cooler racks. item was discarded. ensure that items are packaged |
| 2017-09-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed purple degreaser spray bottle unlabelled in the dish area. item was relabelled by employee. repeat violations of not labelling degreaser bottles have been |
| 2017-09-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chef employee wearing a wristwatch. ehs informed employee that only plain wedding bands can be worn by food employees. watch was re |
| 2017-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one plate with dried on salsa debris stored underneath the prep/hot hold counter. item was rewashed. ensure that plates stored in this area are prot |
| 2017-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed slight rust on several reach in cooler racks4-101.17 wood, use limitation - c observed unsealed, untreated wood used as a surface to attach ticket orders to in the prep area. provide a non-absorbant, s |
| 2017-09-18 |
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 missing ceiling tiles in the kitchen area. |
| 2017-09-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight leak on the three compartment sink faucet when item is in use. |
| 2017-09-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored under in-use cutting boards, observed employee wearing a wiping cloth on his belt. ensure that all wiping cloths are returned to sanitizer containers after use |
| 2017-05-09 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed lids broken/bent in the dumpster area for both recycling and food waste containers. |
| 2017-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust/grease build up on the storage rack above the left flip top cooler |
| 2017-05-09 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the small flip top unit in the grill area.4-101.17 wood, use limitation - c observed raw wood used as a ticket holder, facility should replaced with a sealed wood, plastic, or metal such |
| 2017-05-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop in the front bar area stored with the handle in contact with t |
| 2017-05-09 |
31 |
< 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed facility cooling a tightly packed metal pan of chicken in a reach in uni |
| 2017-05-09 |
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 left in a reach in unit the night prior to cool at 55f. item was incorrectly cooled in a metal pan, with a large am |
| 2017-05-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles of purple degreaser not labelled in the rear dish area. items labelled by employee. |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on several pots in the dish machine area. ensure date marking stickers are removed during the wash process. |
| 2017-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple plastic and metal pans wet stacked in the dish machine area. allow such items to air dry after the wash/rinse/sanitize process. |
| 2017-03-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of season salt stored on the rear floor area. food product items must be stored at least 6 inches off of the floor. cd |
| 2017-03-07 |
26 |
> 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle labelled degreaser that actually contained chlorine sanitizer. ensure chemical spray bottles are properly labelled. cdi by pic by labelling. |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked raw chicken breast in the grill area flip top cooler. items were observed above 45f. items moved to the main cooler to rapidly cool down. do not overstack items in |
| 2017-03-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items placed on top of an oven for hot holding. items are incapable of maintaining 135f this way. ehs recommended to pic that if the wish is to keep such items hot, h |
| 2016-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser bottle with a faded label. cdi by relabelling. |
| 2016-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato dicer stored as clean with tomato peel debris on the blade surface. cdi by employee cleaning. insure that any employees who wash dishes are i |
| 2016-12-21 |
33 |
3-501.13 use approved thawing methods. observed beef left in a prep sink to thaw under no temperature controls. if the facility wishes to thaw using hte prep sink then cold, running water should be allowed to run over the product to insure that the item |
| 2016-12-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2016-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grime buildup on the sink handles next to the oven, and residue buildup on the inside of the reach in cooler holding across from the racks. needs c |
| 2016-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple clean containers stacked wet. allow pans to fully dry before stacking. |
| 2016-07-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed one scoop stored with the handle in the product. cdi-the scoop was mov |
| 2016-07-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth sitting on the counter. cdi-the cloth was moved to a sanitizer container. |
| 2016-07-07 |
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 ground beef, and marinated steak not properly date marked. cdi-labels were placed onto the containers when the product was prepare |
| 2016-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue buildup on the tomato corer, onion chopper, the blue ice scoop holder, and plates. cdi-all items were brought back to the dishwasher to |
| 2016-05-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on equipment not cleaned well after lunch shift. |
| 2016-05-19 |
51 |
5-501.17 provide a covered waste bin in female restrooms. facility needs has one stahl with no covered receptacle. |
| 2016-05-19 |
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 ineffective cooling methods in poor ice baths. cdi- procedures changed |
| 2016-05-19 |
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 cooling chicken stock cooling at a rate less than 24 f /hr. cdi- cooling procedure changed to two sticks in ice |
| 2016-05-19 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand sink in mens or ladies room. |
| 2016-01-15 |
7 |
1* 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed wait staff bare hand chips onto plate for service. cdi- discarded ; instruction provided |
| 2016-01-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observe wait staff donn gloves without washing hands. cdi- instruction provided |
| 2016-01-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed knife stored in hand washing sink and wait staff washing/rinsing cloth in hand sink. cdi- removed; instruction provided |
| 2016-01-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverages at wait station with food for public. cdi- reorganized |
| 2016-01-15 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility with letters of parasite destruction that cannot be linked through documentation to the invoice for the foods. |
| 2016-01-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed straws stacked so as they cannot be properly handled to prevent contamination from hands. |
| 2016-01-15 |
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. observed queso cooling in plastic container in ice bath at 118 f at 150pm. temped again |
| 2016-01-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored atop soiled ice machine |
| 2016-01-15 |
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 queso cooling in plastic container in ice bath at 118 f at 150pm. temped again at 116 f at 210pm. initial cooling rate = 12 |
| 2015-10-28 |
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 cutting boards(too long to go through dish machine) being washed in soiled 3 comp sink with multiple soiled pans present |
| 2015-10-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of oven cleaner at 3 comp sink. cdi- labeled |
| 2015-10-28 |
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 cooked meat date marked 10/20 on 10/28; 9th day. cdi- discarded |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed excessively soiled soda nozzle and soiled tea nozzles. cdi- removed to clean |
| 2015-10-28 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed letters of guarantee from various distributors may or may not be for the fish facility has on hand. vr |
| 2015-10-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed bare hand contact of cut and prepared lemons bu wait staff at wait station outside kitchen. cdi- instructio |
| 2015-09-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered employee beverage on top shelf with unwrapped single service utensils and over open spices on shelf below. cdi- removed |
| 2015-09-14 |
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.-p2-301.14 wash hands after activities that contaminate them.-p observed f |
| 2015-09-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar hand sink used as dump sink and rear hand sink used to store empty sanitizer bucket and gloves soiled with large food chunks, not from hands. cdi- removed, |
| 2015-09-14 |
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 three containers of refried beans in refrigerator at 47-54 f. pic checked with staff and food had not been out since put in |
| 2015-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few slightly soiled utensils. cdi- removed to re-clean |
| 2015-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open spice stored under employee beverage. cdi- removed |
| 2015-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in proper concentration sanitizer between uses. observed soiled wet wiping cloths stored on cutting boards. cdi- removed observed sanitizer bcuket with wiping cloths at 0 ppm chlorine. cdi- remade to 100 ppm |
| 2015-09-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. consistenly made contact with utensils hung from low hanging rack. cdi- rack to be raised and removed utensils to clean |
| 2015-06-03 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed hoodies, shoes, backpacks throughout kitchen. designate an area for these items away from the kitchen goods and make employees use it. |
| 2015-06-03 |
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 facility needs better and-or more frequent cleaning. |
| 2015-06-03 |
45 |
4-501.11 maintain equipment in good repair. observed three split gaskets, rusty lower shelf of prep table, shelving with piece of cardboard tied to it separating the ice machine from a stack of plates on lower shelf. |
| 2015-06-03 |
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 cutting board stored behind prep sink faucets. store in clean area. |
| 2015-06-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed both soda nozzles at bar heavily soiled. cdi - cleaned during inspection. |
| 2015-06-03 |
13 |
.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed pan of herbs resting on lettuce in pan below. separate with a barrier such as parchment paper or foil. cdi - pic separated. |
| 2015-06-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signage at bar handsink. cdi - left a sign. |
| 2015-06-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed three employee drinks in covered cups with straws but stored on shelving among customer items. pic relocated to designated areas on lower shelves. |
| 2015-01-22 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed dented can of peeled tomatoes which was bulging on the top. can was discarded. |
| 2015-01-22 |
17 |
, 3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed refried bean 126f and queso 56f on the steam table. both items pulled and heated on the stove to over 165f during inspection. |
| 2015-01-22 |
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 1/8 pan of black bean soup dated 1/15. today is day 8 and item was discarded. if item is fr |
| 2015-01-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled utensils stacked in front of the handsink between the oven and the 3 compartment sink. items moved. observed white plastic colander stored in the bar |
| 2015-01-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees coats, backpacks, phones, and pain medicine stored on dry storage racks with customer food. pain medicine was moved to the o |
| 2015-01-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of seasoning on the floor near prep sink which was put on the nearest bottom shelf. also ensure items is properly labele |
| 2014-10-27 |
37 |
.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large spigot bucket of sour mix stored on floor under bar. cdi - had pic move it off the floor. |
| 2014-10-27 |
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 fried chilis cooling in colander which was sitting inside metal pan. meta |
| 2014-10-27 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p. observed first aid kit on top shelf of rack holding to-go boxes. cdi - had pic move kit to lower shelf. he plans to mount on an unused wall space soon. |
| 2014-10-27 |
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 expired food - grilled onions dated 10/19, poblano sauce dated 10/16, and cooked tongue dated 1 |
| 2014-10-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw pork stored above cooked beef tongue. observed raw shrimp (ceviche) stored above ready to eat pasta sauce. cdi - items relocated. |
| 2014-10-27 |
8 |
6-301.14 post a handwash sign at each handsink. observed one hand wash sink had no signage. left sign with pic. |
| 2014-05-15 |
12 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. facility has records on site but the letter does not state seafood products have met parameters. one letter is for fresh salmo |
| 2014-05-15 |
20 |
3-501.16(a)(2) and (b) maintain all cold time/temperature control foods at 45f or below. observed egg crates sitting out at 69f, cut tomatoes on ice at 61f, lettuce stacked in prep unit at 62f. tomatoes were iced and eggs and lettuce were placed in refri |
| 2014-05-15 |
21 |
3-501.17 ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 days when held at 41f or less or after 4 days if held at 42-45f. the day of preparation shall be counted |
| 2014-05-15 |
23 |
3-603.11 a complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or undercooked. complete consumer advisory must include a disclosure and a reminder. menu is missing disclosure. ret |
| 2014-05-15 |
4 |
2-401.11 all employee beverages must be covered and stored in a manner to prevent contamination of exposed food, clean equipment, utensils, and single use articles. observed 1 employee beverage stored on container of chips and one on shelving above microw |
| 2014-05-15 |
34 |
4-302.12 a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. facility has a digital thermometer onsite but it doesn't have a thin probe. advised to obtain thin probe thermometer. |
| 2014-05-15 |
41 |
3-304.12 during pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135f or higher, or in running water of sufficient velocity to flush particulates to the |
| 2014-05-15 |
31 |
3-501.15 use approved cooling methods. observed cooked tomatillos in the prep sink at 104f. ice bath was created. once product reaches 135f it must be actively cooled. |
| 2013-10-22 |
39 |
3-304.14 wiping cloths, use limitationrules prohibit soiled wiping cloths to be stored on person or food prep surfaces.cdi- removed; instruction provided. |
| 2013-10-22 |
34 |
4-502.11 (b) good repair and calibrationrules require thermometers be kept in proper calibration.observed thermometer 6 f off calibration.cdi- recalibrated |
| 2013-10-22 |
31 |
3-501.15 cooling methodsrules require cooling of applicable tcs foods using proper cooling methods.obserrved queso in large plastic containers filled to top in ice bath. further observed no stirring for 15 minutes.observed cooling rate of 8 f per hour. c |
| 2013-10-22 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require a consumer advisory when a facility offers proteins raw or undercooked to public.observed pic state that facility offers carne a |
| 2013-07-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 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=4days |
| 2013-07-24 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.observed no staff wearing gloves during time all raw food prep was taking place with no gloves near prep area f |
| 2013-07-24 |
12 |
3-402.11 parasite destruction ensure that any fish that is to be sold partially cooked has been properly parasite destroyed, and written documentation of parasite destruction is available on site.observed facility prepares salmon undercooked upon customer |
| 2013-07-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure |
| 2013-02-18 |
23 |
rules require facility to provide a proper consumer advisory for raw/undercooked proteins. observed facility has steak on menu that is received cut and no concumer advisory on menu. cdi- a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d) |
| 2013-02-18 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed some cooked soups and a bag of cut leafy greens were not date marked. cdi- all applicable foods must be date marked by next inspection |
| 2013-02-18 |
7 |
rules prohibit bare hand contact of ready to eat foods. manager voluntarily stated that they have not met the no bare hand rules for some ready to eat food preparation but they will change their procedure immediately. cdi- corrected through instruction |
| 2013-02-18 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-11-20 |
8 |
rules require hand sinks be properly stocked with towels and soap at atll times. observed soap dispenser inoperable and bottle of hand soap sitting on prep sink with raw chicken. cdi- soap bottle cleaned and sanitized and placed atop towel dispenser. |
| 2012-11-20 |
31 |
rules require applicable tcs foods be cooled using approved methods. pic explained cooling procedure for queso; ( cooling in high volume plastic containers in ice bath ). facility instructed to cool in lower volume meatl containers. |
| 2012-11-20 |
21 |
(b) except as specified in ¶¶ (d) - (f) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked; at the time the original c |
| 2012-11-20 |
2 |
(m) 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 food; as s |