| Violation Date |
Code |
Description |
| 2018-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the doors of the flip top cooler. have replaced. repeat. |
| 2018-11-27 |
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 no date marking on the food in the walk in cooler. cdi-the items were labeled. repeat. |
| 2018-11-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the flip top cooler cold holding the food product above 45f. a verification visit will be made on 12/6/2018 to ensure that the unit has been repaired. repeat.****beginning ja |
| 2018-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed stew hot holding on the stove below 135f. cdi-the stew was reheated. |
| 2018-11-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the microwave lid stored in the hand washing sink. cdi-the lid was removed. |
| 2018-11-27 |
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 employee only wearing one glove, and handling tomatoes with the ungloved hand. cdi-stopped the employee a |
| 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 washing hand with their gloves on. cdi-stopped and instructed to take the glov |
| 2018-09-10 |
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 employee not wearing gloves while handling ready to eat foods. cdi-stopped and instructed that gloves sho |
| 2018-09-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked foods in the walk in cooler and observed cooked noodles stored below raw eggs and beef in the prep cooler at the cook line. cdi-the chicken was mo |
| 2018-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food product at the top portion of the flip top cooler holding above 45f. the product was holding between 46-48f. the owner will contact the maintenance operator to look at t |
| 2018-09-10 |
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 several items in the walk in cooler with no date marking. cdi-the owner will have the items properly dated. |
| 2018-09-10 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets to the flip top cooler doors and a torn gasket to the walk in cooler door. have replaced. repeat.4-501.12 resurface or replace cutting surfaces that can no longer be effectively clea |
| 2018-09-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee cell phone on the counter. cdi-the phone was removed. |
| 2018-09-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a pink lighter stored on the prep counter along with facility food. cdi-the lighter was removed. |
| 2018-06-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed the sanitizer concentration too strong in the spray bottle. cdi-the sanitizer was emptied and remade with the correct levels of sanitizer strength. |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the prep cooler holding foods above 45f. cdi-all items were placed into the walk in cooler and the manager will contact a repairman to fix the cooler. |
| 2018-06-19 |
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 rice cooling with tightly wrapped plastic wrap in the walk in cooler. c |
| 2018-06-19 |
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 employee touching potatoes with no gloves on. cdi-instructed for the employee to put on a clean pair of gl |
| 2018-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the fans in the walk in cooler. have cleaned. repeat. |
| 2018-06-19 |
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 cleaning needed to the side wall next to the pr |
| 2018-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed two damaged gaskets to the reach in cooler. have replaced. repeat. |
| 2018-02-13 |
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 employee handling lettuce with their bare hand today- cdi- outside of lettuce discarded. |
| 2018-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf build up today on teh lime press and colander- cdi both sent to be washed, rinsed and sanitized. |
| 2018-02-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved 2 pots of chicken soup, french fries, pasta and steak on the stove without heat which lead to them being at 165f. pasta was placed in the bottom of the cooler to chill down- it |
| 2018-02-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved new menus that had the consumer advisory but not the disclosure of what foods are offered raw/undercooked. |
| 2018-02-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed towels stored in bucket at <50ppm chlorine- cdi- refilled during inspection. |
| 2018-02-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at the kitchen handsink- cdi suppied during inspection. |
| 2018-02-13 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pfobserved a lime press with peeling paint- cdi taken out of use and new plastic was used.rem |
| 2018-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on walk in fans. |
| 2018-02-13 |
54 |
6-303.11 intensity-lighting - cone light out in kitchen today- thank you for repairing the others. |
| 2018-02-13 |
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 utensils stored in room temperature water with food debris in it- cdi sen |
| 2017-09-12 |
54 |
6-303.11 intensity-lighting - cobserved many lights in the kitchen out today- repair them. |
| 2017-09-12 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pfobserved a cracked plastic colander and a lemon press that has peeling paint- replace by 9 |
| 2017-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet towels stored on the cutting board today- put into the dirty towel bin to correct. |
| 2017-09-12 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c6-501.111 keep the premises free of insects, rodents, and other pests.observed live and dead pests onsite. keep working with pest managment companny and closing off any small ga |
| 2017-09-12 |
14 |
• 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on the veggie peeler and the colander- both sent to be washed to correct. |
| 2017-09-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored over cooked onions and raw chicken stored with hotdogs- hotdogs discarded to correct. eggs moved to the bottom shelf.observed raw chicken stored over cooked chicke |
| 2017-09-12 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfobserved fish offered undercooked on the menu for the pescado ceviche but there is no parasite destruction letter onsite for this |
| 2017-06-12 |
26 |
7-101.11 identifying information, prominence-original containers - pfobserved a cleaner in a spray bottle not labeled- pic labeled during inspection, |
| 2017-06-12 |
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. -pobserved rice that had been cooling overnight and still had not reached 45f or less. the middle of the product was warmer than the ou |
| 2017-06-12 |
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. -pobserved cooked tripe and cooked carne without a date and was >7 days old- discarded to correct. |
| 2017-06-12 |
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 rice that had been cooling overnight in a deep, tightly covered portion. r |
| 2017-06-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw eggs stored over ready-to-eat foods- eggs moved to the bottom.observed raw chicken stored over cooked chicken- raw chicken moved to the bottom shelf to correct. |
| 2017-06-12 |
45 |
4-501.11 maintain equipment in good repair.observed a torn gasket on the make table doors. |
| 2017-06-12 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.observed a light missing on the hood and one light is missing a shield. |
| 2017-06-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats around the onions today. |
| 2017-02-21 |
13 |
observed raw beef and raw chicken stored over cooked potatoes today- both raw meats put on the bottom shelf to correct.observed raw chicken stored over raw fish- chicken moved to the bottom shelf where the other raw chicken was stored.3-302.11(a) separate |
| 2017-02-21 |
21 |
observed cooked chicken, cooked corn and beans that had been opened sunday that had no date- back dated durinig inspection.observed a lot of tcs foods not dated today and staff stated they were made the day before- be sure to date foods that will last lo |
| 2017-02-21 |
26 |
observed degreasor not labeled today- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-02-21 |
36 |
observed dead pests in the facility- clean these out of equipment.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c |
| 2017-02-21 |
37 |
observed a container of chicken stored on the floor today in the walk in cooler.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-02-21 |
38 |
observed chef with no hair restraint today.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2017-02-21 |
35 |
observed dry goods in bins not labeled accurately.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-02-21 |
45 |
observed torn gaskets on the flip top table today- replace all torn gaskets.observed a spatula with a melted handle- replace.observed a strainer with ripped metal- discarded today to correct.resurface cutting boards where there are dark grooves.4-202.11 f |
| 2017-02-21 |
47 |
observed build up on blender base, walk in racks, walk in fan, exterior to food containers, rolling rack, gaskets, top of ice machine etc.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-21 |
48 |
5-103.11 capacity-quantity and availability - pfobserved no cold water under pressure at the kitchen handsink today.employee are havinig a hard time washing hands for long enough due to the high temperature.repaired during inspection to correct. |
| 2017-02-21 |
51 |
observed no covered trashcan in the women's bathroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-02-21 |
53 |
observed broken, cracked tile and missing grout in the kitchen today.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-02-21 |
42 |
observed clean dishes being air dried on a soiled drainboard today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-11-30 |
6 |
observed an employee wash hands for <5 seconds and then turn off water with bare hands. employee stopped to wash longer and use papertowel to turn off water.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scru |
| 2016-11-30 |
7 |
observed employee handling limes without gloves on today as they were squeezed. employee stopped to wash hands and donn gloves to correct.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or d |
| 2016-11-30 |
13 |
observed raw beef stored over cooked noodles and cooked chicken.observed raw eggs stored over cooked potatoes. raw animal foods moved to the bottom shelf of this refrigerator to correct.3-302.11(a) separate the different types of raw animal foods. -pf |
| 2016-11-30 |
14 |
observed tea container and nozzle with build up today. observed the lemon squeezer with a film on it today. both sent to be washed, rinsed, and sanitized.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-11-30 |
20 |
observed raw beef, potato, and cabbage out of refrigeration at >45f and it was not in preperation. producst moved to freezer to quickly chill down.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-11-30 |
21 |
observed potatoes and tameles that were made on monday, with no date on them. back dated during inspection.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-11-30 |
31 |
observed macaroni noodles cooling on the counter today out of refrigeration. noodles moved to cooler with a cracked cover to speed this process up. as soon as the food reaches <135f, it must be actively cooling by one of the following methods.3-501.15 |
| 2016-11-30 |
33 |
observed chicken thawing at room temp. today. put under continuously running and draining water to correct.3-501.13 use approved thawing methods. |
| 2016-11-30 |
36 |
observed a large hole in the screen door today that will allow pests in.observed pests in facility today- consult a pest managment company for this issue and do not use pest spray that is for home use only.6-202.15 protect outer openings of establishment |
| 2016-11-30 |
37 |
observed a box of potatoes, a bag of onions on the kitchen floor. observed multiple different foods stored on the floor of the walk in freezer.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the f |
| 2016-11-30 |
38 |
observed chef preparing food without a hat, hairnet, or visor on today.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2016-11-30 |
41 |
observed rice scoop stored in standing, room temperature water today. rice scoop washed, rinsed, and sanitized before being stored, with the handle up, in the rice.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or |
| 2016-11-30 |
45 |
observed torn gaskets on all units today.observed deep dark grooves in cuttiing boards today.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.4-501.11 maintain equipment in good repair. |
| 2016-11-30 |
47 |
observed build up on the blender base today and gaskets.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-11-30 |
51 |
observed no covered trashcan in women's bathroom today.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-11-30 |
52 |
observed hole in the dumpster today where it is corroded.5-501.111 keep storage areas and bins for waste in good repair. |
| 2016-11-30 |
53 |
observed gaps in parts of the wall near the cooktop and observed loose baseboard in spots.6-201.11 floors, walls and ceilings-cleanability - c |
| 2016-11-30 |
54 |
observed no light shields on any of the lights above the cookline today.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-11-30 |
39 |
observed wet wiping clothes on the counter today being used to wipe knives and counters. chlorine sanitizer placed in container to put these in to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-09-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no hand towels provided at kitchen handsink. cdi by adding towels. |
| 2016-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 2 spray bottles testing at 0 ppm. cdi by refill and test at 100 ppm. |
| 2016-09-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork roast and mashed potatoes on stove top < 135f. cdi by reheating to 165f for 15 seconds. |
| 2016-09-13 |
36 |
6-501.115 prohibiting animals - pf observed cat trying to enter kitchen through hole in back screen door. cdi - solid back door will remain closed until screen is repaired.6-202.15 protect outer openings of establishment from insect or rodent entry. obse |
| 2016-09-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed owner preparing food without hair restraint. |
| 2016-09-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards to be stained and had deep grooves. |
| 2016-09-13 |
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 container of in-use utensils stored on stove top with water < 135f. |
| 2016-06-16 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed 2 thermometers out of calibration by > 2 degrees f. cdi calibrated. |
| 2016-06-16 |
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 employees washing hands at handwash sink and turning off faucet handles with bare hands. |
| 2016-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and raw steak stored over ready to eat noodles. observed raw shell eggs stored over ready to eat sauces in prep cooler. observed repackaged raw chicken stored over raw |
| 2016-06-16 |
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 beef soup stored in walk-in cooler and had been cooling since previous day according to pic. observed temperature of 48-49f |
| 2016-06-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer container stored on cutting board surface of prep cooler. cdi by relocating to below work surfaces. |
| 2016-06-16 |
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 soup cooling in walk-in cooler in tall sauce pot. cdi by voluntary discar |
| 2016-06-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live cockroaches and several flies in the kitchen. pic has documentation of recent pest control visit.6-202.15 protect outer openings of establishment from insect or rodent en |
| 2016-06-16 |
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 waitress bare handing sliced limes at bar area. cdi by discarding contaminated limes and waitress is using |
| 2016-06-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting board surface. |
| 2016-06-16 |
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 utensils stored in water below 135f. |
| 2016-06-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards to be stained and had deep grooves. |
| 2016-06-16 |
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 water leaking from ceiling in walk-in cooler. repair |
| 2016-06-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook preparing food without hair restraint. |
| 2016-06-16 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed 3 missing light shields under hood system. |
| 2016-03-15 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed clams stored in freezer with affixed tag. no other tags have |
| 2016-03-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef and raw chicken stored over ready-to-eat noodles. observed raw shell eggs stored over cooked potatoes. cdi by rearranging storage order of food items. |
| 2016-03-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2016-03-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee bevearage stored on 3 compartment sink drainboard while sink was in-use.cdi by discarding beverage. |
| 2016-03-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep cooler cutting board with deep cuts that are no longer easily cleanable.4-501.11 maintain equipment in good repair. observed water leaki |
| 2016-03-15 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulbs in hood system. |
| 2016-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on cutting board. |
| 2015-12-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed chef preparing food without a hair restraint. |
| 2015-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of diced potatoes stored on the walk-in cooler floor. cdi moved to storage rack. |
| 2015-12-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory missing on take out menu for ceviche dishes. vr required within 10 days. |
| 2015-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried eggs stored on prep cooler cutting board < 135f. cdi by placing in walk-in cooler for rapid cooling. |
| 2015-12-07 |
9 |
3-201.11 use food from approved sources only.-p observed swai fish offered for sale undercooked without documentation verifying freezing process when required. observed statement on box that fish must be cooked before consuming. vr required within 10 days |
| 2015-12-07 |
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 food employee handling chopped onions with bare hands. cdi - product discard. discussed proper glove use wi |
| 2015-08-06 |
33 |
3-501.13 use approved thawing methods. observed beef and chicken thawing at prep sink without running water. thaw under running water, in cooler, microwave or as part of cooking process. |
| 2015-08-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-08-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken and raw beef on prep table together thawing. cdi by seperating. |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef, chicken, shrimp, and fish stored in large prep cooler in front of hood > 45f. cdi by removing all tcs food items from cooler and moving to walk-in cooler. internal tempera |
| 2015-08-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed ceviche on menu containing undercooked fish (swai fish). rehs will return within 10 days to veify complia |
| 2015-08-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without hair restraint. |
| 2015-08-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards to be heavily stained and not easily cleanable. |
| 2015-08-06 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water in 3 comp sink to be 88 f. |
| 2015-08-06 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed uncovered waste bins in female restroom. |
| 2015-08-06 |
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 areas of kitchen floor with cracked, broken floor tiles. repeat violation. rep |
| 2015-08-06 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture over dish machine without light shield. |
| 2015-03-11 |
7 |
3-301.11 preventing contamination from hands - p,pf: observed employees handling ready to eat foods with bare hands. must wear gloves or use utensils when handling ready to eat/ cooked foods. cdi- discarded foods and washed hands and utilized gloves. |
| 2015-03-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: rice 75f on counter. cdi-discarded |
| 2015-03-11 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue using printed thank you bags for food storage in freezer. single use only. |
| 2015-03-11 |
45 |
4-101.19 nonfood-contact surfaces - c: replace rusted shelves inside small prep cooler in near dish area. repair or replace damaged cutting board and damaged utensils. |
| 2015-03-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: observed prep sink with blood on it being used to store cooked foods and to wash veggies. |
| 2015-03-11 |
47 |
4-602.13 nonfood contact surfaces - c: clean cooking equipment. |
| 2015-03-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors where needed. clean walls where needed. clean fan inside walk in cooler. repeat6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair damaged floor tiles where neede |
| 2015-03-11 |
46 |
4-501.18 warewashing equipment, clean solutions - c: sanitizer in sink setup needs to be changed. observed white substance build up around bowl on sanitizer sink. must clean sinks before use.4-501.19 manual warewashing equipment, wash solution temperature |
| 2014-11-20 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceiling and fan inside walk in cooler.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: preplace damaged floor tiles at back door and where needed. |
| 2014-11-20 |
47 |
4-602.13 nonfood contact surfaces - c: clean cooking equipment. |
| 2014-11-20 |
41 |
3-304.12 in-use utensils, between-use storage - c: discontinue storing scoops in standing water near rice cookers. discontinue storing knives between cracks of equipment. |
| 2014-11-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: seafood mix 57f and fish 53f. cdi-placed in cooler. |
| 2014-11-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside microwave and inside flap of ice machine as well as scoop for ice. cdi- cleaned during inspection. |
| 2014-11-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed box of packaged fish and package of raw pork on prep sink. box of fish was sitting in blood from pork. cdi-removed packs of fish from container and placed in freeze |
| 2014-07-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: flank steak 52f, calamari 52f inside small prep cooler near cooking equipment. cdi- removed food from small cooler to back up prep coo |
| 2014-07-24 |
12 |
3-202.18 shellstock identification - pf: observed clam (6) in a plastic bag without tags or in original container. manager stated that clams came from food delivery company andy foods or us foods. comes in small boxes containing small bags with 3/4 dozens |
| 2014-07-24 |
31 |
3-501.15 cooling methods - pf: observed foods inside walk in cooler not vented or uncovered while cooling. foods prepared 7/24. cdi-uncovered to allow air flow4-301.11 cooling, heating, and holding capacities-equipment - pf: small prep cooler near cooking |
| 2014-07-24 |
7 |
3-301.11 preventing contamination from hands - p,pf: observed employees adding herbs like parsley to cooked ready to eat foods without weraing gloves. cdi-told to wear gloves or use an utensil to add garnishments to food. |
| 2014-07-24 |
45 |
4-202.11 food-contact surfaces-cleanability - pf: remove damaged strainer. wires broken.4-202.16 nonfood-contact surfaces - c: repair or replace damaged door gasket on small prep cooler near big walk in cooler. (clean) |
| 2014-07-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: missing light covers on all lights in kitchen. told by owner that cover were removed to be cleaned and in preparation for painting ceiling and walls. |
| 2014-07-24 |
36 |
6-501.111 controlling pests - pf: eliminate live roaches and remes throughout. |
| 2014-03-24 |
53 |
.6-501.12 cleaning, frequency and restrictions - c: clean wall, floors, and ceilings throughout. |
| 2014-03-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean bin containing spices. clean fan inside walk in cooler. clean door gaskets on cooler doors. |
| 2014-03-24 |
45 |
4-501.12 cutting surfaces - c: maintain all cutting boards in good reepair. resurface or replace. |
| 2014-03-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: cooked rotisserie chicken observed without date. open container of milk ibserved without a date. cdi- date placed on items.3-501.18 ready-to-ea |
| 2014-03-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p:container of raw beef stored above container of cooked chicken(both covered). do not store raw meats above cooked or ready to eat foods. cdi- replaced in proper order. |
| 2014-03-24 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf-maoldy strawberries in small prep cooler. cdi-pic stated strawberries were personal food and not for sale to consumer. must label personal food and keep separated from restaurant food. |
| 2013-09-10 |
1 |
2-102.12 certified food protection managermust have a certified food protection manager on duty at all times of operation. observed pic not certified. cdi by instruction. must have in place by 1/1/14 to avoid to point deduction. |
| 2013-09-10 |
18 |
rapidly cool all potentially hazardous foods from 135f to 70f in 2 hours and to 45f or less in a total of 6 hours. observed pan of tightly covered rice in walk in cooler 48-50f cooked yesterday. cdi by discarding. |
| 2013-09-10 |
19 |
maintain all hot foods 135f and above. observed rice 128-130f in cooker that was turned off and pot of stew/soup on stove 82-124f. cdi by reheating. |
| 2013-09-10 |
20 |
maintain all cold foods 45f and below. observed half of a tomatoe 55f and top layer of yucca, 52f in top of prep unit. cdi by relocating foods. |
| 2013-09-10 |
39 |
3-304.14 wiping cloths, use limitationstore all wiping cloths in sanitizer in between use once wet or soiled. observed multiple towels on cutting board/prep surface. |
| 2013-09-10 |
31 |
use shallow containers and leave foods vented or uncovered where protected to facilitate cooling. observed tightly covered pan of rice in walk in cooler. cdi by discarding rice and instruction to pic. |
| 2013-09-10 |
45 |
4-501.12 cutting surfacesmaintain all cutting boards in good repair. observed both cutting boards at prep units with deep grooves and stains. resurface or replace. |
| 2013-09-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilssome general cleaning still needed of non-food contact surfaces such as gaskets, shelves etc. |
| 2013-09-10 |
53 |
6-501.12 cleaning, frequency and restrictionssome general cleaning needed of floors, walls and ceilings throughout. |
| 2013-09-10 |
41 |
store all in use utensils either in water maintained above 135f, in running water or on a clean surface. observed utensils in container of water on grill 110f. |
| 2013-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all cold foods 45f and below. observed multiple foods in top of prep units above 45f. see temperature chart. cdi by relcoating f |
| 2013-08-12 |
7 |
3-301.11 preventing contamination from handsemployees may not use bare hands to handle any ready to eat foods. use gloves, tongs or other means. observed employee handle tomato and lettuce with bare hands, cdi by instruction. |
| 2013-08-12 |
8 |
6-301.12 hand drying provisionprovide soap and paper towels at all handsinks. observed no paper towels at hand sink behind bar. |
| 2013-08-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationmaintain separation during storage and processing of raw meats, fish and ready to eat foods. observed raw chicken and raw fish together on drainboard of food preparation sink. c |
| 2013-08-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessdish machine must properly sanitize using 50ppm of chlorine. observed dish machine not properly sanitizing during inspection. rvr.mai |
| 2013-08-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all hot foods 135f and above. observed fried rice in wok on stove 109-116f. cdi by reheating. |
| 2013-08-12 |
4 |
store all employee beverages in a manner to prevent contamination of food, utensils etc. observed employee beverage covered but stored on top of prep unit above cutting board. cdi by relocating beverage to bottom shelf. |
| 2013-08-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingall potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. |
| 2013-08-12 |
33 |
3-501.13 thawingproperly thaw all foods under running water, in refrigeration or as part of the cooking process. observed fish in bowl of water and bag of raw chicken on drainboard of prep sink. |
| 2013-08-12 |
39 |
3-304.14 wiping cloths, use limitationonce wet or soiled all cleaning cloths must be stored in sanitizer in between use. observed cleaning cloths on surfaces throughout. |
| 2013-08-12 |
41 |
3-304.12 in-use utensils, between-use storageall in use utensils may be stored on a clean surface, in water maintained over 135f or in running water. observed spoons in container of water 122f on stove and spoon in 90f water near rice cooker. cdi by hea |
| 2013-08-12 |
45 |
4-202.11 food-contact surfaces-cleanabilitymaintain all non-food contact surfaces clean and in good repair. observed several shelves in and out refrigeration rusted and/or corroded. observed torn gaskets on prep unit. observed aluminum foil covering se |
| 2013-08-12 |
47 |
4-602.13 nonfood contact surfacesobserved some general cleaning needed of shelves, gaskets and surfaces throughout. |
| 2013-08-12 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methodsmaintain facilities in good repair. observed no toilet seat in men's restroom.6-501.12 cleaning, frequency and restrictionsgeneral cleaning needed of floors under shelves and equip |
| 2013-08-12 |
31 |
3-501.15 cooling methodsrapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. use walk in cooler for cooling foods instead of prep units that are regularly worked out of. observed fried egg, 140f and noodles |
| 2013-02-05 |
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 |
| 2013-02-05 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or (d) a hand |
| 2013-02-05 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed heavy build up on the cutting board at the vegetable food prep table; in the spice storage area;behind the grill; and in the sink floor drains. insruction was |
| 2013-02-05 |
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 |
| 2013-02-05 |
26 |
except as specified under 7-207.12 and 7-208.11; employees shall store their personal care items in facilities as specified under 6-305.11(b). observed cough syrup being stored in the reach in cooler beneath the vegetable prep table. cdi-cough syrup was r |
| 2013-02-05 |
20 |
(a) (2) at a temperature specified in the following: (a) 5c (41f) or less; p or(b) 7c (45f) or between 5c (41f) and 7c (45f) in existing refrigeration equipment that is not capable of maintaining the food at 5c (41f) or less if: p (i) the equipment is in |
| 2013-02-05 |
39 |
wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer as specified in ? 4 301.15(b) shall be air-dried in a location and in a manner that prevents contamination of food; equipment; utensils; linens; and single-servi |
| 2013-02-05 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that is |
| 2013-02-05 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed soiled gaskets on the refigerator of the reach in vegetable food prep cooler. direction was given to clean gaskets when vis |
| 2013-02-05 |
37 |
(a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2012-11-08 |
2 |
2-201.11 (a). observed no employee health policy in place. cdi by instruction; gave handout. |
| 2012-11-08 |
45 |
observed torn gaskets on reach-in used for vegetables. observed domestic chest freezer in use. remove all unsued domestic equipment from facility (obs. recliner in middle of kitchen). replace missing knobs on stove. |
| 2012-11-08 |
41 |
observed knives wedged between prep sinks that appeared to have food residue in between them. observed utensils stored in water of 83f. |
| 2012-11-08 |
38 |
staff observed handling and cooking food without hair restraints. |
| 2012-11-08 |
37 |
observed a box of raw chicken stored on the floor in the walk-in freezer. |
| 2012-11-08 |
26 |
7-102.11. observed bottle of degreaser not labeled. cdi-labeled on site.7-201.11. observed glass cleaner stored next to closed and open dry goods on bottom shelf in kitchen. cdi-glass cleaner relocated to designated chemical area. |
| 2012-11-08 |
21 |
3-501.17. observed improper date marking system in place. cdi by instruction; gave handout for information. |
| 2012-11-08 |
19 |
3-501.16 (a)(1). maintain hot foods at least 135f/above. observed green peas; rice soup (on stove with burner turned off); and chicken faquita holding on stove below 135f. owner reports that food has been out for ~1 hour and 30 minutes. cdi-burners turned |
| 2012-11-08 |
8 |
6-301.12. observed no paper towels available at handsink in kitchen. cdi-paper towels provided during inspection. |
| 2012-11-08 |
1 |
observed no certified food manager present. |