| Violation Date |
Code |
Description |
| 2019-01-24 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed floors in fryer area getting greasy again. |
| 2019-01-24 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered garbage in women's bathroom |
| 2019-01-24 |
45 |
4-201.11 equipment and utensils-durability and strength - c observed chip basket with grease build-up. needs to be replaced.4-501.11 maintain equipment in good repair. observed cold holding units need maintenance to hold tcs food <41fits-lifted for pre |
| 2019-01-24 |
41 |
3-304.12 in-use utensils, between-use storage - c observed ice scoop for ice machine stored on an unclean surface (top of ice machine) store scoop in container |
| 2019-01-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed thermometer missing in make unit. |
| 2019-01-24 |
31 |
3-501.15 cooling methods - pf observed pico not cooled to 41 before putting in make unit. cdi-returned to wic. cool to 41f before putting into a cooler that was not designed to cool food (make unit) gave cooling posters |
| 2019-01-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cups of sour cream, guac stacked too high in make unit. items in cups stacked with a lot of open air won't stay cold. obser |
| 2019-01-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beef cubes hot held less than 135f. cdi-reheated to 165f |
| 2019-01-24 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsinks in both bathrooms <100f. verification required |
| 2019-01-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink in cooler over facility food. cdi-drink disposed of |
| 2018-12-31 |
1 |
2-102.12 certified food protection manager - c observed no certified food protection manager on site. regional manager called and arrived 20-30 minutes later. |
| 2018-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat: observed several containers stored as clean with food debris or greasy. cdi-returned to dish area. | |
| 2018-12-31 |
27 |
8-201.13 when a haccp plan is required - c observed a vacuum sealer. cannot be used to reseal packaging after opening. regional manager said he would remove it from establishment. (no signs of it being used recently) |
| 2018-12-31 |
35 |
3-302.12 food storage containers identified with common name of food - c observed containers, squeeze bottles and squirt bottle of lime juice not labeled. |
| 2018-12-31 |
38 |
2-303.11 prohibition-jewelry - c observed staff with bangle bracelets. no jewelry on hands wrists unless plain wedding band.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernai |
| 2018-12-31 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf observed debris inside container of salt. cdi-disposed of. cloth used in bottom of pan with cilantro. |
| 2018-12-31 |
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. -pf observed prep sink split, repaired with rivets, which several now missing. repair proper |
| 2018-12-31 |
47 |
4-602.13 nonfood contact surfaces - c observed grease build up on equipment including 3 comp sink and prep sink, interiors of coolers, undersides of handles, interior of food cans, shelving storage etc. thorough cleaning needed throughout. |
| 2018-12-31 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed floors, walls need cleaning. replace missing ceiling tiles in kitchen. |
| 2018-12-31 |
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 food can lids stored on floor. 4-901.11 equipment and utensils, air-drying required - c repeat. observed w/r/s conta |
| 2018-08-24 |
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 one employee wash for less than 15 seconds and then turned handles of sink off with bare |
| 2018-08-24 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed cook go back and forth from front to back, touching a door without changing gloves. educated. |
| 2018-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous utensils including ladels, tongs, containers, cutting board with food debris. all were pulled and placed in 3 compartment sink to be washed a |
| 2018-08-24 |
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 3 bags of chicken that had improperly cooled overnight. they temped at 50-52f. discarded voluntarily. |
| 2018-08-24 |
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 pork, chicken and sauce not date marked. all were made/opened within 3 days. dated during inspection. |
| 2018-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. separated to air dry. |
| 2018-08-24 |
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 vent chicken bags when cooling or use shallow pan to chill. |
| 2018-08-24 |
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. -pf chip scoop holder has chipped paint. shelving in reachin unit is rusted. shelving in walk |
| 2018-08-24 |
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 walkin cooler shelving, air drying shelving, swinging door between front and back of house. |
| 2018-08-24 |
49 |
5-205.15 maintain a plumbing system in good repair. three compartment sink has a large leak underneath and buckets are being used to catch the water. repair. |
| 2018-08-24 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed grout missing in floor tiles throughout the back. repeat violation. |
| 2018-08-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups at front register stacked high without protecting lip of cup. |
| 2018-04-25 |
19 |
repeat: observed peppers at 129f, ground beef at 130f, steak at 130f. all items were on the service line. cdi- discarded.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2018-04-25 |
6 |
no points deducted:observed an employee wash his hands in the three compartment sink. cdi- informed the pic and employee. hands were washed in the handsink.2-301.15 only wash hands in handwashing sink.-pf |
| 2018-04-25 |
13 |
no points deducted:-observed a small cup without a handle stored in a large bin labeled salt in the back prep area & a scoop with the handle laying inside of the product (salt) on the front line. cdi- cup discarded and scoop removed.-observed basket of ta |
| 2018-04-25 |
14 |
observed heavy black buildup inside of the ice machine. cdi- cleaned and sanitized.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2018-04-25 |
35 |
no points deducted:observed a bottle of oil unlabeled- by the fryer. label.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2018-04-25 |
47 |
-observed buildup on the walkin cooler shelves. clean.-observed greasy buildup and food debris on pans stored as clean. clean.-observed the rolling bins with buildup and debris on them. clean.4-601.11(c )/4-602.13 keep the equipment clean to avoid build u |
| 2018-04-25 |
53 |
repeat: -observed grout missing from between the floor tiles when water and debris is being held. regrout.-observed buildup on the walkin cooler floor. clean.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smo |
| 2018-04-25 |
54 |
no points deducted:observed a jacket hanging on the shelf and touching single service items. also, a phone was stored on the shelf next to the single service items. cdi- items relocated to a designated area.6-305.11/6-501.110 designate and use an area for |
| 2018-04-25 |
39 |
no points deducted: observed a wet soiled towel sitting on the counter in the back. cdi- placed in with the dirty cloths.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.3-304.14(d) maintain dry wiping cloths free of visible debris and soil |
| 2018-01-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors needing to be cleaned in walk in cooler. observed missing ceiling tiles in kitchen area. repeat. clean hvac vents. d |
| 2018-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean chip drawer on front line. |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusting and debris on shelving throughout. reach in and walk in. |
| 2018-01-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed steak in hot warmer 130f cdi-reheated to 167f |
| 2018-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed pink residue in ice machine in kitchen area. manager stated ice machine is for cold holding purposes. not intended for consumption. |
| 2018-01-29 |
8 |
observed pans and brillo pads on /in hand sink near 3 comp at beginning of inspection. observed paper towels missing at hand sink near front line. cdi-removed items fromsink and stocked paper towels at sink near front line.5-205.11 maintain access to hand |
| 2017-10-27 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cut tomatoes cooling at a rate of 0f/min. cdi: items vented for cooling. |
| 2017-10-27 |
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 one employee turn off faucet with bare hands. cdi: employee educated on proper handwashin |
| 2017-10-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee adjust hat and hair with gloves on and then begin handling food with no glove change. cdi: employee directed to wash hands and change gloves. |
| 2017-10-27 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed self serve limes stored with no covering at drink area. cdi: pic covered limes. |
| 2017-10-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed baked goods store |
| 2017-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gasket on walk in with black build up. |
| 2017-10-27 |
49 |
5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. observed handsinks in need of recaulking to the wall. |
| 2017-10-27 |
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 vent above warmer to have significant dust build |
| 2017-10-27 |
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 with unapproved jewelry. observed several employees with no hair restraint, preparing food. |
| 2017-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on walk-in cooler fan covers. clean covers. observed build-up of debris in bottoms of prep cooler equipment. clean coolers. |
| 2017-04-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - repeat - observed cutting boards stored as clean with deep gouges and pits. resurface or replace cutting boards. |
| 2017-04-13 |
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 bottle of oil not labeled by the grill. label oil. |
| 2017-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk-in cooler out of order upon entering establishment. pic stated employees noticed walk-in cooler wasn't working around 9 am this morning. cdi: temperatures were taken of all |
| 2017-04-13 |
8 |
6-301.14 post a hand wash sign at each handsink. observed hand sink by the 3 compartment sink without a hand wash sign. cdi: a hand wash sign was provided. |
| 2017-01-10 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at back handsink. cdi: handwash sign provided today. |
| 2017-01-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tiles over several of the preparation areas. facility building is currently under construction. washable |
| 2017-01-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards stored as clean, with deep gouges and pits. pic directed to resurface or replace cutting boards.4-101.11 food contact surfaces |
| 2017-01-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored in 50ppm quat sanitizer. cdi: sanitizer changed to proper concentration. |
| 2017-01-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken on line below 135f. cdi: chicken reheated during inspection. |
| 2017-01-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed lettuce cutter used yesterday with lettuce in it. cdi: utensil taken to 3-comp for proper wash, rinse, and sanitize. |
| 2016-10-27 |
14 |
c4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed old sticker residue buildup on clean pans. cdi-the pans were sent back to be washed, rinsed and sanitized. |
| 2016-10-27 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed several pnas of black beans dated 10/26 at 54f in the walk-in cooler. cdi-product discarded. |
| 2016-10-27 |
19 |
_3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of cooked chicken holding in the warme at 109f. cdi-chicken reheated to 165f. |
| 2016-10-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at 74f in employee restrooms. verification required. |
| 2016-10-27 |
47 |
47 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy residue buildup on the interior areas of multiple reach in coolers. clean fan grates in walk-in cooler needs thorough cleaning. repeat |
| 2016-10-27 |
45 |
4-501.11 maintain equipment in good repair. observed cracked and damaged equipment lids and pans. cdi-items discarded. |
| 2016-06-24 |
14 |
c4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on clean pans. cdi-the pans were sent back to be washed, rinsed and sanitized. |
| 2016-06-24 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed parts of the ground beef not at 135f or above when coming out of the steam unit. cdi-the ground beef was brought ba |
| 2016-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed verde pork, chicken, and black beans not at 45f or below in the walk in cooler. cdi-the items were disposed of and the cooler was turned down. |
| 2016-06-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths sitting on counters throughout the facility. cdi-the cloths were moved to sanitizer buckets. repeat |
| 2016-06-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand wash sink next to the 3-compartment sink. cdi-paper towels were added to the dispenser. |
| 2016-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed damaged flooring in the walk in cooler. the pic stated that they are waiting on maintenance to replace the floor. repeat. |
| 2016-06-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy residue buildup on the storage racks in the walk in cooler, on the insides of multiple reach in cooler. needs thorough cleaning. |
| 2016-06-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stacked wet. cdi-the pans were unstacked to be allowed to properly air dry. repeat. |
| 2016-02-08 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed water at handsink in womens restroom not able to reach 100f (66f). verification required by 02/17. provide atleast 100f at restroom handsinks. |
| 2016-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep cooler. observed some rusting on metal shelving in prep cooler. observed floor in walk-in cooler heavily rusted and warped, in need of replacing. |
| 2016-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers wet stacked on drying rack. cdi-containers were seperated to air dry. |
| 2016-02-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface by grill and flip-top cooler. |
| 2016-02-08 |
35 |
to .3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed clear squirt bottle of oil not labeled to indicate contents. |
| 2016-02-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottles of chemical cleaners stored hanging on handsink in front area of kitchen. cdi-removed spray bottles from sink. |
| 2016-02-08 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no one on-site with food protection certification. |
| 2015-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn salsa in flip-top cooler at 50f. cdi-corn salsa was voluntarily discarded by pic. |
| 2015-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken thawing over container of beans. cdi-chicken was relocated to walk-in cooler. |
| 2015-10-19 |
21 |
s3-501.18 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 container of beans date marked for 10/11 in walk-in cooler. cdi-beans were voluntarily disca |
| 2015-10-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle stored over top of prep surface and containers of chips. |
| 2015-10-19 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in sink basin with no running water above 45f. cdi- chicken was placed in walk-in cooler to quickly cool to 45f or below. |
| 2015-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being held in sanitizer below 50ppm quat. cdi-buckets were refilled to correct concentration. observed wet wiping cloths cutting boards at front station. |
| 2015-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several dishes on drying rack wet stacked. |
| 2015-06-22 |
1 |
at least one person on site at all times of operation shall be an ansi accredited certified food protection manager. observed no certified pic on site upon arrival to start inspection. certified pic, april stahl, arrived during inspection and stated that |
| 2015-06-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage located on shelf above prep table. cdi, employee relocated b everage. |
| 2015-06-22 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sink at handwash sink near 3 compartment sink. cdi, handwashing sign provided to operator. |
| 2015-06-22 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed pink buildup inside of ice machine. repeat.4-501.114 maintain sanitizer at correct concentrations. -p - observed sanitizer bucket below required concentration along |
| 2015-06-22 |
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 6 containers of black beans placed in walk in cooler to cool in a tightly covered container from previous day. food was |
| 2015-06-22 |
27 |
3-502.11 obtain a variance for specialized processes.-pf - observed vacuum sealing equipment that operator stated was not used at facility but that some qdoba's use to seal cooked foods for a later reheat. cdi by instruction. vacuum packaging is consider |
| 2015-06-22 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed degreaser and chemicals hanging from handwashing sink and on rack over soda syrup. observed window cleaner stored on counter surface over cl |
| 2015-06-22 |
30 |
8-103.11 documentation of proposed variance and justification - pf - provide variance and haccp plan if using a cooking method that requires one. observed vacuum sealing equipment located in kitchen and pic was asked about it's use. pic stated that she d |
| 2015-06-22 |
31 |
3-501.15 cooling methods - pf - use proper means to cool foods. observed black beans cooling from previous night in tightly covered containers. cdi by instruction. black beans voluntarily discarded. |
| 2015-06-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a package of boneless pork stored on ground in walk in cooler. |
| 2015-06-22 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of heavy denting. observed a metal strainer with heavy dents. cdi, operator removed strainer from use. |
| 2015-06-22 |
51 |
5-203.12 toilets and urinals - c - observed a toilet in women's restroom soiled and with an out of order sign. repeair. |
| 2015-01-27 |
8 |
5-202.12 handwashing sinks, installation - pfhot water shall be provided above 100 degrees f at each handwashing sink. observed hot water below required temperatures in women's restroom and at handwashing sink near 3 compartment sink. verification require |
| 2015-01-27 |
6 |
2-301.14 when to wash - pwash hands before doning gloves. observed food employee not wash their hands before putting on gloves. cdi by instruction. |
| 2015-01-27 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pice machines shall be cleaned according to manufacturers recomendations or at least enough to prevent an accumulation of soil. observed ice machine accumulating soil on inside near ice chu |
| 2015-01-27 |
16 |
3-401.11 raw animal foods-cooking - p,pfcook poultry to 165 degrees f for 15 seconds. observed some chicken breast cooked to below 165 degrees f on grill while some were cooked to proper temperatures. cdi, operator placed chicken back on grill to fully c |
| 2015-01-27 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints. observed several food employees not wearing a hair restraint. |
| 2015-01-27 |
49 |
5-205.15 system maintained in good repair - pa plumbing system shall be maintained in good repair. observed faucet of automatic sink in women's restroom not in working repair. operator called maintenance company while on site. verification required by 2/6 |
| 2015-01-27 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - csingle-service articles intended for lip for food contact shall be furnished with the original wrapper intact or from an approved dispenser. observed cups along front counter near register wit |
| 2015-01-27 |
45 |
4-501.12 cutting surfaces - ccutting surfaces shall be free of heavy scaring or chipping. observed 1 cutting board no longer in good repair. cdi, operator removed cutting board from use.4-101.11 characteristics-materials for construction and repair - p - |
| 2015-01-27 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - cventilation system shall be free of discharge. observed dust on ceiling vent in women's restroom. observed fan near office above storage racks and equipment in kitchen accumulati |
| 2015-01-27 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed containers being wet stacked in kitchen. repeat., |
| 2014-07-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed 1 split gasket on low reach-in refrigerator. observed 1 of 2 automatic faucet in women's restroom not discharging water. repair. |
| 2014-07-17 |
42 |
. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and linen in a clean, dry area. observed clean linen bags stored on ground in office. observed several plastic containers b |
| 2014-07-17 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: wet wiping cloths shall be stored in stanitizer in between uses. observed wet wiping cloth on table behind front counter and on a prep table in the back prep area. |
| 2014-07-17 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed black beans cooling on prep table in large metal containers. observed 1 large covered container of sauteed vegetables that were placed inside of low reach-in cooler at 7am this morning |
| 2014-07-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p potentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of rice overstacked and below 135 degrees f on pre |
| 2014-07-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - piced tea urn nozzles shall be cleaned at least every 24 hours. observed iced tea nozzles soiled on tea urns. cdi by instruction.4-601.11 (a) equipment, food-contact surfaces, nonfood-conta |
| 2014-03-03 |
6 |
2-301.14 when to wash - pgeneral comment: wash hands before doning gloves. observed operator switch gloves without washing hands in between. cdi by instruction. |
| 2014-03-03 |
8 |
5-202.12 handwashing sinks, installation - pfhandwashing sinks shall provide hot water of at least 100 degrees f. observed hot water below 100 degrees f at handsinks in mens and womens restrooms. verification required by 3/13. |
| 2014-03-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed grilled chicken hot holding below 135 degrees f along front pre |
| 2014-03-03 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed pico cooling at front prep unit and grilled vegetables cooling in a covered container in 2 door cold hold refrigerator. cdi, operator relocated items to walk in cooler to rapidly cool. |
| 2014-03-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed quat sanitizer low in 2 buckets and at 3 compartment sink. dispenser unit not d |
| 2014-03-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed clean utensils stored in a container collecting water. 4-901.11 equipment and utensils, air-dr |
| 2014-03-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed water collecting on bottom of reach in prep cooler along front prep line. observed automatic faucet in women's restroom not functioning proper |
| 2014-03-03 |
51 |
6-302.11 toilet tissue, availability - pfgeneral comment: toilet tissue shall be available in restrooms. observed mens restroom out of toilet tissue. cdi, operator provided toilet tissue during inspection. |
| 2014-03-03 |
35 |
3-302.12 food storage containers identified with common name of food - cgeneral comment: food ingredients that are not easily identifyable shall be labeled by common name of food. observed 1 container of sugar and 1 bottle of lime juice not labeled proper |
| 2013-04-25 |
2 |
no established employee health policy for facility at time of inspection. documentation given to manager. cdi by instruction. |
| 2013-04-25 |
20 |
noted a few items in walkin cooler that were above 45 degrees for greater than 4 hours (72 hours). check unit for proper operation and continue to monitor items to maintain temps. cdi by discarding items. |
| 2013-04-25 |
42 |
observed wet stacking of containers. ensure to allow to properly air dry prior to stacking or nesting containers. arrange for proper air drying. |
| 2013-04-25 |
14 |
general comment: sanitizer is dispensing at a rate 400ppm . facility is diluting to maintain 200ppm. check or replace pumping unit to operate properly. |
| 2013-04-25 |
53 |
observed general cleaning needed under and behind equipment. |
| 2013-04-25 |
47 |
general comment: clean out spilled debris in dry storage containers. |
| 2013-02-14 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-02-14 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-02-14 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-02-14 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2012-10-05 |
42 |
(a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions); before co |
| 2012-10-05 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed the floor under the chemical shelving and the floor in the walk-in in need of cleaning. |
| 2012-10-05 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. shelving in walk-in cooler in need of cleaning. |
| 2012-10-05 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surfac |