| Violation Date |
Code |
Description |
| 2018-12-19 |
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 dust buildup on ceiling vents in restrooms.6-501 |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep unit near pupusa station. -0- |
| 2018-12-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed handles down for serving utensils stored in container on clean drain board of dish machine. 4-903.12 do not store single-use and single-service articles |
| 2018-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plates on clean drain board of dish machine and on shelf over prep unit. -0- |
| 2018-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed thawing food leaking on rte food from bottom of storage bin in walk in cooler. -1- repeat |
| 2018-12-19 |
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 unlabeled spices at serving line in plastic reusable containers. -0- |
| 2018-12-19 |
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 mozzarella cheese cooling overnight in large bags in walk in cooler at 52f |
| 2018-12-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed house-made mozzarella cheese cooled overnight at 52f in walk in cooler. cdi - pic voluntarily discarded all newly made mozza |
| 2018-12-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed freshly washed dishes from dish machine that is operating without sanitizer. cdi - pic connected new sanitizer bucket and re-ran all dishes washed this morning |
| 2018-08-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed food prep, cooking and cooling taking place while pic without certification is in charge. cdi - pic with certification came back to facility and ehs educated p |
| 2018-08-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed crate of cilantro blocking handsink at beginning of inspection. cdi - pic moved crate to top of trash bin. -1- |
| 2018-08-30 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed missing lids and wrappings on sour cream containers and salsa containers in reach in cooler stored on lower shelf subject to cross-contamination. -0- |
| 2018-08-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken and beef in hot holding well at 109-11f. cdi - pic reheated to above 165f and instructed food staff not to turn the hot well off to plug in microwave. -1.5- |
| 2018-08-30 |
26 |
7-206.13 tracking powders, pest control and monitoring - p facility shall not use tracking powder in a manner to cross-contaminate facility food and items. observed tracking powder in use near prep tables and dry storage shelves with facility food and sin |
| 2018-08-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer inside cold holding unit at cook line. cdi - pic placed thermometer in unit during inspection. -0- |
| 2018-08-30 |
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 salsa cooling in ice water, with ice completely melted, in stock pots. obs |
| 2018-08-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches in the kitchen near prep sink, prep table and dry storage shelving at kitchen entrance. -1- |
| 2018-08-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions stored directly on floor in kitchen. observed crate of cilantro moved to trash bin top after being moved from hands |
| 2018-08-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces in kitchen. -0- |
| 2018-08-30 |
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 three dry goods scoops without handles, one in direct contact with dry b |
| 2018-08-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed unwrapped to-go trays over prep line with food debris present on outside of containers. -0- |
| 2018-06-27 |
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 hot water at 102f during manual warewashing in 3-comp sink.4-603.16 rinsing procedures - c a rinsing |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving in walk in cooler. -0- |
| 2018-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the reach in cooler behind the bar. -0- |
| 2018-06-27 |
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 cleaned fish, beans and other items placed in pans in the walk in without labels. -0- |
| 2018-06-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed ice bath in use for cooling cooked corn and beans with ice less than halfw |
| 2018-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed deep stains in cook line cutting board. -0- |
| 2018-06-27 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee move trash can with hands and then resume cutting and handling raw beef with bar hands. cdi - pic instructed food employee to wash hands. -2- |
| 2018-06-27 |
4 |
2-401.11 eating, drinking, or using tobacco - c store employee food in a manner that it does not contaminate facility food. observed employee cheeses stored in reach in cooler behind the bar over facility desserts and drinks. -0- |
| 2018-03-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf employee placed sanitizer bucket into bar handsink. cdi - removed. |
| 2018-03-07 |
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 no apparent date marking system in place. cdi - pic and staff correctly back dated items when they were certain of production dates; all oth |
| 2018-03-07 |
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 four deep containers of menudo soup cooling in insufficient ice baths. cdi - ice b |
| 2018-03-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shell eggs stored above pitchers of salsa in low prep cooler. cdi - shell eggs relocated to bottom shelf. |
| 2018-03-07 |
53 |
6-502.12 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. clean floors in kitchen where food debris has accumulated |
| 2018-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from reach in cooler door handles, low prep cooler door gaskets, and low prep cooler shelves. improvement from last inspection. |
| 2017-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves inwalk in cooler and wire storage shelves in kitchen. repeat violation. |
| 2017-12-13 |
45 |
4-501.11 maintain equipment in good repair. replace damaged door gaskets on walk in cooler door, and low prep cooler door.also, replace shelves with chipping paint and rust in walk in cooler and low prep cooler. repeat violation. |
| 2017-12-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. ice scoop stored with handle down, contacting ice. cdi - scoop reinserted with ha |
| 2017-12-13 |
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 multiple food such as rice and tamales cooling in containers with lids on in walk i |
| 2017-12-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizing solution used to hold wiping cloths testing above 200ppm. cdi - diluted to 200ppm. |
| 2017-12-13 |
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 no cooked food items have date marks; staff indicated that they ran out of their regular date mark stickers. cdi - ehs instructed staff to |
| 2017-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p refried beans, slaw, shredded queso, and tomato sauce holding above 45f in flip top cooler; ambient air temp inside cooler 46f. cdi - all products relocated to walk in cooler for rapid c |
| 2017-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw fish stored above cooked crab legs in reach in freezer. cdi - freezer rearranged with crab legs above raw products. |
| 2017-09-18 |
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 menudo soup cooling overnight and still at 47-48f throughout. cdi - discarded. improvement from last inspection. |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p slaw, beans, tamales, and shell eggs holding above 45f in low prep cooler. cdi - all product moved to walk in cooler for rapid cool down. facility will discontinue use of prep cooler unt |
| 2017-09-18 |
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 menudo cooling in deep portion with lid on. |
| 2017-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler and shelves in reach in cooler. |
| 2017-09-18 |
45 |
4-501.11 maintain equipment in good repair. replace damaged door gaskets on walk in cooler door, and low prep cooler door. also, replace shelves with chipping paint and rust. |
| 2017-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack. separate to allow air drying. |
| 2017-06-08 |
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 use bare hands to turn off faucet after washing hands, then use her apron to |
| 2017-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p flip top cooler was unplugged last night while staff were cleaning and contents holding above 45f; queso cheese overstocked in flip top 2 and holding above 45f. cdi - out of temp queso c |
| 2017-06-08 |
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 tomato salsa made last night cooling in walk in cooler and still above 45f. cdi - discarded. improvement from last inspeciton. |
| 2017-06-08 |
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 tomato salsa cooling in large container with lid on. cdi - discarded due to coolin |
| 2017-06-08 |
45 |
4-501.11 maintain equipment in good repair. repair or replace rusty walk in cooler shelves. improvement noted from last inspection. improvement from last inspection. |
| 2017-06-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. visible gap at bottom of back door. intall weather stripping to elimante entrances for pests. |
| 2017-06-08 |
33 |
3-501.13 use approved thawing methods. tripe thawing in prep sink at room temp. cdi - tripe moved to pot and began thawing as part of the cooking process. |
| 2017-03-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. one employee drink stored on cutting board at flip top. cdi - relocated to low shelf. |
| 2017-03-20 |
53 |
6-502.12 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. crumbs and food debris on floors throughout. cdi - cleane |
| 2017-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean food build up from shelves and door gaskets of low prep coolers. |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. replace damaged door gasket on walk in cooler door and repair or replace rusty walk in cooler shelves. improvement noted from last inspection. |
| 2017-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few metal food pans are wet stacked. separate to allow air drying. |
| 2017-03-20 |
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 soups cooling in 4 gallon containers with lids on; rice and beans cooling in insuf |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p shredded lettuce overstocked in flip top and holding above 45f. cdi - top portion removed and relocated to cool. major improvement noted from last inspection. |
| 2017-03-20 |
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 soup cooling from the previous night at 51f in walk in cooler. cdi - discarded. discussed cooling methods and procedures for checking |
| 2016-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p one pan of cooked chicken stored under raw beef in walk in cooler. cdi - cooked chicken relocated to shelf with other ready to eat foods. |
| 2016-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatoes stocked abov the fill line in flip top 2 and holding above 45f; slaw and crumbled queso, and cooked tamales holding above 45f in flip top 1. also, cooked items such as yucca and |
| 2016-11-09 |
33 |
3-501.13 use approved thawing methods. frozen shrimp thawing in standing water at prep sink. cdi - shrimp placed under running water to thaw. |
| 2016-11-09 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing signs in restrooms; recently remodled. cdi - handwashing sign handouts left with pic to post. |
| 2016-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves. |
| 2016-11-09 |
45 |
4-501.11 maintain equipment in good repair. replace or repaint rusty shleves in walk in cooler. observed one gasket pulling out of low prep cooler door and broken hinge on the same door. repair. |
| 2016-07-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer spray bottle stored on shelf above food storage on line. cdi by storing below work surfaces. |
| 2016-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several german and american cockroaches in kitchen. pic will schedule pest control service treatment and retain pest control service invoice. verification visit will be made w |
| 2016-07-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bag of corn meal. |
| 2016-07-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board to be heavily stained. observed deeply gouged cutting board surface. |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped lettuce and shredded cabbage stored in prep cooler > 45f. observed containers to be overfilled with food product.cdi by removing food stored above 45f and moving to upr |
| 2016-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build-up inside microwave oven. |
| 2016-07-11 |
53 |
6-502.12 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 food debris on floors around and underneath equip |
| 2016-07-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf no chlorine sanitizer test strips provided during inspection. verification required within 10 days. |
| 2016-03-28 |
46 |
4-301.13 drainboards - observed standing water on dish machine drainboards. repair. repeat violation |
| 2016-03-28 |
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 several plastic pans with cracks, chips, crevices. cdi by voluntary discard by p |
| 2016-03-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored on cloth on top of ice machine.store on dry washable |
| 2016-03-28 |
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 ready-to-eat food items stored in upright cooler without date marking. cdi by date marking foods with prepared date. (chick |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on pans. observed pans marked with old stickers. repeat violation -cdi by wash,rinse, and sanitize removing stickers and residue. obse |
| 2016-03-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready-to-eat foods in prep cooler. cdi by rearranging order of food storage. |
| 2016-03-28 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash signs posted at handwash sinks in restroom. cdi added handwash sign. |
| 2015-12-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of raw chicken stored on the floor in prep area. observed boxes of cabbage stored on the floor in walk-in cooler. cdi - rem |
| 2015-12-28 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers on pans stored as clean. cdi by wash, rinse, sanitize removing stickers and glue.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2015-12-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored on dirty surface on top of ice machine. |
| 2015-12-28 |
46 |
4-204.119 warewashing sinks and drainboards, self-draining - observed clean utensils stored in standing water on drainboard. |
| 2015-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on prep cooler gaskets. |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on prep cooler. observed standing water in bottom of prep cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting |
| 2015-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dirty shelves in kitchen with single service and multi-use plates. |
| 2015-08-21 |
46 |
4-301.13 drainboards - c4-301.13 drainboards. drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and |
| 2015-08-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep cooler cutting board. |
| 2015-08-21 |
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, beef, stored in refrigeration without date mark. cdi by date marking. |
| 2015-08-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed hand soap dispenser not working. could not get soap out. cdi by adding soap at hand sink.5-205.11 maintain access to handsinks. observed handwash sink disconnected from wall in utensil |
| 2015-05-19 |
36 |
6-501.111 controlling pests - pf: eliminate roaches and flies. |
| 2015-05-19 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair wall above pass threw window.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: discontinue using paper towels and plastic as sink stoppers. must use |
| 2015-05-19 |
31 |
3-501.15 cooling methods - pf: discontinue cooling at room temperature. must cool in 4 inch shallow containers placed inside walk in cooler or freezer, or by using an ice bath.4-301.11 cooling, heating, and holding capacities-equipment - pf: repair prep u |
| 2015-05-19 |
20 |
she 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: pork and cheese mix for papusas 82f coleslaw 62f. papusa mix placed in freezer. cole slaw placed in walk in cooler |
| 2015-05-19 |
18 |
3-501.14 cooling - p: potatoes 109f on counter. potatoes on counter to be mixed with cheese and cooled in walk on cooler. potatoes placed inside freezer. |
| 2015-05-19 |
6 |
2-301.15 where to wash - pf: observed employee wash hands in prep sink.2-301.12 cleaning procedure - p: employee observed rinsing hands in prep sink, did not use soap/paper towels or wash in hand sink. |
| 2014-12-10 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. certified person must be at facility during all times of operation. |
| 2014-12-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside microwave and inside ice machine. cdi-cleaned during inspection |
| 2014-12-10 |
8 |
5-203.11 handwashing sinks-numbers and capacities - pf: observed pan of banans stored in hand sink. cdi-removed bananas. always keep hand sink clear. |
| 2014-12-10 |
18 |
3-501.14 cooling - p: rice 115f cooling in an ice bath. need more ice to be effective. cdi-placed more ice in the ice bath |
| 2014-12-10 |
45 |
4-101.17 wood, use limitation - c: discontinue using wooden paddles.4-101.19 nonfood-contact surfaces - c: repair door gasket on blue air cooler (top). fryer baskets are bent. will need to replace. |
| 2014-12-10 |
43 |
4-502.13 single-service and single-use articles-use limitations - c: observed styrofoam cups being reused. do not reuse to go cups. |
| 2014-12-10 |
47 |
4-602.13 nonfood contact surfaces - c: clean inside bottom of 1 door true freezer and 2 door superior freezer.facility using new walk in cooler. will need to find space for food if cooler does not meet requirements at construction final. please call 704-3 |
| 2014-12-10 |
31 |
3-501.15 cooling methods - pf: observed inproper cooling of rice. must cool in an effective ice bath, in 4 inch shallow container in walk in cooler, or in freezer. |
| 2014-07-17 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors under equipment against baseboards. |
| 2014-07-17 |
45 |
4-201.11 equipment and utensils-durability and strength - c: replace damaged/bent fryer baskets. replace broken lids for insert pans. discontinue using paper towels as sink stoppers. do not tie string to ice scoop. not a cleanable surface. |
| 2014-07-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed cooked foods inside 2 door cooler that were not date marked. any potentially hazardous foods cooked and kept longer than 24 hours must |
| 2014-07-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ceiling of ice machine. cdi- cleaned during inspection |
| 2014-04-17 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean walls and floors throughout facility. |
| 2014-04-17 |
45 |
4-101.19 nonfood-contact surfaces - c: repair or replace rusted shelving inside walk in cooler. |
| 2014-04-17 |
39 |
3-304.14 wiping cloths, use limitation - c: keep all wet wipe cloths inside sanitizer buckets when not in use. |
| 2014-04-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: cooked meats and rice inside 2 door cooler need to be date marked. observed proper date marking in walk in cooler. cdi- properly marked |
| 2014-04-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ice machine. cdi-cleaned during inspection |
| 2014-04-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: do not store utensils in hand sink. hand sinks must remain accessible. cdi-removed utensil |
| 2013-12-12 |
33 |
all frozen foods shall be thawed properly. observed frozen crab legs being thawed in a pan of water without running water. cdi- water was ran over the pan of crab legs. |
| 2013-12-12 |
14 |
all food contact surfaces shall be clean to sight and touch. observed black residue on the interior of the ice baffle. cdi- ice baffle was removed and properly sanitized. |
| 2013-12-12 |
31 |
proper cooling methods shall be used. observed beef cooling on a vat of ice without a cover. cdi- vat was covered and placed in the walk in cooler to ensure proper cooling. |
| 2013-12-12 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth on the food prep table. cdi- wet wiping cloth was removed. |
| 2013-09-25 |
21 |
all potentially hazardous foods shall be properly date marked. observed no date marking on the sliced cabbage. cdi by instruction. |
| 2013-02-18 |
53 |
maintain floors; walls; and ceiling clean. observed general cleaning needed on floors especially around cooking area to remove grease and debris. |
| 2013-02-18 |
52 |
drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. observed drain plug missing from dumpster. |
| 2013-02-18 |
47 |
maintain non food contact surfaces clean. observed debris inside cabinets over prep area. |
| 2013-02-18 |
42 |
air dry dishes/utensils prior to stacking. observed bus tub food containers stacked wet on shelf above 3 compartment sink. |
| 2013-02-18 |
37 |
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; observed open bags of dry goods at back storage area. |
| 2013-02-18 |
21 |
once opened/prepared; rte tcs foods held more than 24 hours are required to be date marked. observed pork for pupusas; beans; and tamalas not being labeled. cdi-by instruction to have completed by next inspection. |
| 2013-02-18 |
14 |
after being cleaned; equipment food-contact surfaces and utensils shall be sanitized in:(2) a contact time of at least 7 seconds for a chlorine solution of 50 mg/l that has a ph of 10 or less and a temperature of at least (100f) or a ph of 8 or less and a |
| 2012-11-12 |
13 |
3-302.11. observed employee preparing/cutting beef on cutting board stored over top of prep sink with raw chicken in same prep sink. cdi-chicken was removed from sink and relocated. |
| 2012-11-12 |
52 |
observed drain plug still missing from dumpster. notify dumpster company to have replaced. |
| 2012-11-12 |
45 |
discard all damaged equipment. observed damaged strainer and fryer baskets. |
| 2012-11-12 |
31 |
3-501.15. observed several items cooling in tall containers in bus tubs with ice partially surrounding entire container. ice was observed to be melted. make sure ice is surrounding entire product to cool properly. cdi-ice was replenished and shallow porti |
| 2012-11-12 |
21 |
3-501.17. observed no date marking system in place. cdi by instruction; gave handout. |
| 2012-11-12 |
20 |
3-501.16. observed chicken; beef; and fillings for pupusas stored above 45f at bottom of reach-in cooler. it was determined that setting had been turned up on gauge inside cooler making products warmer. cdi-cooler setting turned down and cooler now readin |
| 2012-11-12 |
6 |
2-301.12-observed employee wash hands properly then proceed to open reach-in cooler and start handling food without properly drying hands. cdi by instruction; directed to properly wash hands. |