| Violation Date |
Code |
Description |
| 2018-12-20 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed several split gaskets on cold holding equipment in need of repair or replacement. also observed facility sing two units of cold holding equipment not functioning properly. the cold hold drawer |
| 2018-12-20 |
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 ice scoops with handles inside of the ice. |
| 2018-12-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- observed two large buckets of sanitizer, with wiping cloths inside, stored on the floor. |
| 2018-12-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed several employees preparing rte and raw foods while wearing a watch on the wrist. |
| 2018-12-20 |
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 chicken wings, cut lettuce |
| 2018-12-20 |
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 four large containers of rte chicken, three large containers of cooked beans, a small container of beef tamales and chicken withou |
| 2018-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed cut lettuce (49f), diced tomatoes (51f), beef chimichanga (52f) and raw chicken wings (51f) all above 45f. cdi- pic voluntarily discarded the items. note: in 2019 all tcs foods |
| 2018-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed a large pan of raw beef over rte several metal pans of covered chicken and beans in the walk in cooler. also observed a metal pan of raw fish stored above a covered container of r |
| 2018-12-20 |
8 |
6-301.14 post a handwash sign at each handsink.- observed bar hand sink without a hand wash sign posted. ehs provided pic with a hand wash sign. |
| 2018-04-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener stored as clean with food debris. observed ice scoop stored in soiled contacter on wall. cdi items both taken to be washed, rinse and sa |
| 2018-04-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of oven cleaner not labeled with contents of products. cdi bottle labeled. |
| 2018-04-03 |
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 container of quacmole cooling above 45f in flip top cooler. observed con |
| 2018-04-03 |
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 employees cutting lemons with bare hands. cdi lemons voluntarily discarded. pic stated employees will u |
| 2018-04-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall coving in several areas of kitchen exposing large gap between frp and interior wall surface. |
| 2018-04-03 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on two reach-in cooler doors and walk-in cooler door. |
| 2017-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 9 containers of salsa in ice bath above 45f. cdi all containers voluntarily discarded. pic stated employees will make to-go salsa containers to order going forward. |
| 2017-10-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of chicken, beef and pineapples stored directly on floor in walk-in cooler under shelves. |
| 2017-10-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored under cuttingboard. |
| 2017-10-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed box stored on handsink in back prep area near dish machine. cdi box relocated to approved location. |
| 2017-10-11 |
53 |
6-501.11 floors and walls shall be maintained in good repair. observed wall coving missing in back prep areas of kitchen. frp beginning to lift from wall. observed handsink pulling from wall in restroom; recaulk handsink. |
| 2017-10-11 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee food stored open and in direct contact with customer items in reach-in cooler. |
| 2017-10-11 |
45 |
4-501.11 maintain equipment in good repair. observed taco stand in flip top cooler in disrepair. |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusted and peeling shelves in walk-in cooler. |
| 2017-06-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed theromometer nonfunctional in walk-in cooler, hanging thermometer located in coldest part of cooler. provide thermometer in warmest part of cooler. |
| 2017-06-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle with chemical contents not labeled. cdi bottle labeled.7-207.11 store labeled, employee medications to prevent contamination. -p observed emp |
| 2017-03-01 |
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 tater tots, chicken wings |
| 2017-03-01 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored directly above ready-to-eat sauces. cdi items properly rearranged.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken s |
| 2017-03-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2017-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed facility preparing large quantity of quesadillas and holding out of temperature control until employee is ready to cook quesadilla. cdi quesadilla were rapidly reheated and pl |
| 2017-03-01 |
33 |
3-501.13 use approved thawing methods. observed beef thawing out of temperature control upon beginning of inspection. cdi beef placed in walk-in cooler until employee is ready to actively prepare product. |
| 2017-03-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed heavy leak from hot water heater. |
| 2017-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-03-01 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on two reach-in units.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable |
| 2017-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. facility received shipment yesterday. shrimp and other food box stored directly on floor. |
| 2016-11-07 |
38 |
2-303.11 prohibition-jewelry - c observed several food employees preparing beverages with ice and salsa wearing wrist watches and braclets. |
| 2016-11-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bucket of sanitizer not labeled. cdi bucket labeled. |
| 2016-11-07 |
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 cooked squash thawing in walk-in cooler. cooked squash should have original prepare date labeled on packaging. cdi squash labele |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed drawer cooler under grill not holding items below 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. maintenance contacted. |
| 2016-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a small container of tater tots holding below 135f on warmer in kitchen. cdi tater tots voluntarily discarded. |
| 2016-11-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw ground beef stored above fish. observed raw chicken stored above raw beef. cdi items properly rearranged. repeat violation.3-302.11(a)(4) protect food in storage using cove |
| 2016-07-14 |
7 |
3-301.11 (c ) no bare hand contact with (rte) ready to eat foods.-pf observed employee bare hand rte foods (tortillas, shredded cheese, and tacos). cdi items discarded and employee washed hands and wore gloves to touch rte foods. |
| 2016-07-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw ground beef stored above raw fish in walk-in cooler. cdi all raw meats properly stored according to final cooking temp. |
| 2016-07-14 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2016-07-14 |
45 |
(no points deducted)4-501.11maintain equipment in good repair.observed rusty shelving inside walk-in cooler; observed chipped plates in need of replacing. |
| 2016-07-14 |
53 |
(no points deducted)6-501.12floors, 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 cleaning issues to physical fa |
| 2016-04-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed numerous food boxes stored directly on floor of walk-in cooler. observed numerous large bags of onions stored directly on |
| 2016-04-27 |
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/pfobserved no written procedures on sit |
| 2016-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce and shredded cheese stored on cold holding bar unit (ice) measuring 60f; cdi both pulled and placed in walk-in cooler. observ |
| 2016-04-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-04-27 |
11 |
3-502.12 ( c ) except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method. p observed raw (not frozen)fish vacuum sealed packages. cdi fish removed from vacuum pack |
| 2016-02-04 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved buffet completely missing side shields leaving food products exposed to customer contamination , sneeze spray (manager stated that shield was broken by custome |
| 2016-02-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2016-02-04 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands and recontaminate by turning faucet handles off with bare hands. cdi education, all staff properly washed their hands. observed employees not using soap |
| 2016-02-04 |
45 |
(no points deducted)4-501.11maintain equipment in good repair. observed damaged lids to bulk dry food bins in need of replacing. |
| 2015-11-12 |
47 |
(general comment) 4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (handles on bulk bins collecting debris in need of general cleani |
| 2015-11-12 |
45 |
(general comment) 4-501.11maintain equipment in good repair. observed lids to bulk dry food damaged in need of replacing; observed split/torn gaskets prep cooler doors in need of repair. |
| 2015-11-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2015-11-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved grilled chicken with peppers and onions on hot buffet measuring 120 f; observed pulled chicken stored on hot prep line in kitchen measuring 128 f. cdi both products reheated an |
| 2015-11-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris / sticker residue stuck to surfaces; cdi containers placed into dirty dish pit. |
| 2015-07-07 |
8 |
5-205.11- a handwashing sink shall not be used for any other purpose-pf. observed wiping cloths in handsink behind bar. cdi- wiping cloths were removed from sink. |
| 2015-07-07 |
45 |
4-501.11- equipment shall be maintained in a state of good repair. observed prep cooler holding at 60f internally and the cold holding drawer at the grill not maintaining 45f and below. |
| 2015-07-07 |
34 |
4-203.11- provide an accurate thin probe thermometer for accurate readings of thin foods -pf. observed no thin probe thermometer at facility. vr- provide one within 10 days. |
| 2015-07-07 |
31 |
3-501.15- tcs foods shall be rapidly cooled using effective methods such as shallow pans, ice baths, or stirring -pf. observed full baked chickens placed in walk-in cooler on sheet pan about 1 hour 30 minutes prior, reading 105f. cdi- chickens were placed |
| 2015-07-07 |
20 |
3-501.16(a)(2)- tcs foods held cold shall be maintained at a temperature of 45f or below. observed foods in prep unit above 45f. ambient air temperature in cooler was 60f. pic informed ehs that most foods were placed in prep cooler that morning at 9am, w |
| 2015-07-07 |
13 |
3-302.11- separate raw animal foods so as not to contaminate ready-to-eat foods and in order of required cook temperature from other raw meats -p. observed a small container of raw chicken stored above ready-to-eat foods, and raw shrimp in reach-in cooler |
| 2015-07-07 |
1 |
2-102.12- pic demonstrates knowledge by being a certified food protection manager. observed pic on site with no food protection manager certification. |
| 2015-03-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep table next to slicer. cdi discarded by pic. |
| 2015-03-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf obserevd hand wash sink at bar without hand towels. cdi added hand towels. |
| 2015-03-09 |
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 obsereved ready to eat foods stored in upright cooler past 7 day hold time. cdi discarded by pic. |
| 2015-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. obse |
| 2015-03-09 |
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 tphc food items on buffett |
| 2014-11-17 |
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 bowls being used as food scoops. use a scoop with a handle. |
| 2014-11-17 |
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 ready to eat food items in upright cooler without date mark. cdi - date marked with date prepared. |
| 2014-11-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not certified as food safety manager. |
| 2014-08-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed two uncut whole muscle steaks stored on the top shelf of the walk-in cooler over tortillas. steak moved to lower shelf.3-302.11(a) protect food in storage using covered containers, |
| 2014-08-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed below 50 ppm sanitizer concentration at the dish machine. air bubbles noted in the line when primed. service call was made during inspection. dish machine properly working after service t |
| 2014-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cheese, lettuce and pico de gallo on the cold buffet at 50f. facility should use metal pans to store tcs foods and add more ice to the refrigerated unit so the ice touches the bo |
| 2014-08-08 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed two pans of cooked chicken from yesterday not date marked. pans labeled. |
| 2014-08-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. ensure dry erase board is marked daily |
| 2014-04-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store raw animal meats in order of final cook temperatures. obserevd raw chicken stored above raw shrimp in walk-in cooler. cdi by rearranging order of food stroage. |
| 2014-04-15 |
22 |
3-501.19 time as a public health control- documentation of tphc food items must be maintained. record times of foods held on tphc. observed fried okra, chicken wings, and fried potatoes stored on the buffet on tphc without record of time food was removed |
| 2014-04-15 |
26 |
7-102.11 common name-working containers- label all working containers of toxic chemicals. observed unlabeled spray bottles of toxic chemicals. cdi by labeling bottles. |
| 2013-12-12 |
41 |
3-304.12 in-use utensils, between-use storage- when storing ice scoop in ice, handle must avoid contact with ice. observed ice scoop handle stored in ice. |
| 2013-12-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all hot held tcs foods at 135f or above. obserevd fried okra and fried tater tots on buffet stored < 135 f. see temp log. cdi by volunt |
| 2013-09-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all hot held tcs foods at 135 f or above. observed fried food items on buffet < 135 f (chicken wings, tater tots, shrimp). cdi by startin |
| 2013-09-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- equipment must be maintained in clean condition and cleaned as required by food code. observed excess microbial build-up inside large ice machine. cdi by discontinuing |
| 2013-06-24 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-06-24 |
8 |
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 handsinks without signage. |
| 2013-06-24 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2013-06-24 |
2 |
person-in-charge must exhibit knowledge of employee health policy and communicate details of health policy. cdi by instruction. gave ehp handout. |
| 2013-06-24 |
41 |
ice scoops stored in ice must be stored with handle out of ice. observed ice scoops stored with handle in ice. |
| 2013-06-24 |
37 |
beverage pitchers stored in dining room area must be protected from contamination by use of lid or other protective covering. observed pitchers without cover stored on table in dining room area. cdi by covering. |
| 2013-03-25 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed residue build-up on soda fountain nozzles. cdi by cleaning and sanitizing. |
| 2013-03-25 |
14 |
multi-use utensils must be washed; rinsed; and sanitized as required by the food code. all food debris; residue must be removed from utensils during cleaning process. observed food debris on metal pans stored as clean on the drying rack. cdi by returning |
| 2012-11-08 |
18 |
(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as |
| 2012-11-08 |
7 |
observed container of lemons used for iced tea with no utensil.cdi-pic placed utensil in container. |
| 2012-11-08 |
8 |
observed wet wiping cloth and disposable gloves stored on top of handwash sink.cdi- removed items from handwash sink. |
| 2012-11-08 |
13 |
3-302.11 observed raw chicken stored above raw pork and raw ground beef in walk-in cooler. observed raw pork and ground beef stored together in walk-in cooler. repeat from previous inspection.cdi-rearranged raw meats in correct storage order. |
| 2012-11-08 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed microbial build-up inside ice machine around ice chute. cdi- ice machine cleaned and sanitized. |
| 2012-11-08 |
19 |
3-501.16 observed beef burritos and beef chimichaunga stored in warming cabinet < 135 degrees f. pic stated that food items were just prepared and placed in warming cabinet. cdi- food items reheated in oven. |
| 2012-11-08 |
4 |
observed one ashtray stored on 3 compartment sink drainboard. |
| 2012-11-08 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf cdi- chemical bottles labeled. |
| 2012-11-08 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2012-11-08 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-11-08 |
46 |
do not use drainboard of 3 compartment sink for storage. |
| 2012-11-08 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2012-11-08 |
1 |
person in charge must be certified in food safety managment. |