| Violation Date |
Code |
Description |
| 2018-10-23 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed extremely low lighting under hood system. pic turned on lights and only one of three lights working. -0- |
| 2018-10-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed handles of eating utensils stored with food contact surface facing up. -0- |
| 2018-10-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados stored as clean with stickers present on the outsides in flip top. -0- |
| 2018-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under masa machine in dry storage from previous day. -0- |
| 2018-10-23 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed cut lettuce stored in standing water in walk in cooler. -0- |
| 2018-10-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed expired date of 10/15 on cooked pork ribs in walk in cooler. cdi - pic voluntarily discarded. -1 |
| 2018-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled cooking and serving utensils stored as clean at serving line from previous day service. cdi - pic moved utensils to dish pit for cleaning. -1.5 |
| 2018-10-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at beginning of inspection. -2- repeat |
| 2018-07-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observe pic without proof of certification today. -2- |
| 2018-07-12 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed food employee rinsing hands off afer handling raw pork in the same sink over the rinsed pork. observed same food employee rinse hands off with pre-rinse nozzle and wipe on apron. cdi - in both ins |
| 2018-07-12 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed lettuce showing signs of spoilage and milk in walk in cooler expired. cdi - pic voluntarily discarded these foods.3-202.15 food packaging has be in good conditi |
| 2018-07-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs over raw chiorize in prep unit. cdi - eggs moved to bottom shelf. -1.5- |
| 2018-07-12 |
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 one large pot of salsa verde made yesterday in the walk in cooler and opened sliced ham in the prep unit without date marking that |
| 2018-07-12 |
33 |
3-501.13 use approved thawing methods. observed raw pork thawing under running water above 70f. cdi - pic educated on how to thaw. -0- |
| 2018-07-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large stock pot of peppers stored on the floor. -1- repeat |
| 2018-07-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed bucket of sanitizer with wiping cloth present stored on the floor to the left of 3-comp sink. -0- |
| 2018-07-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go trays stored on top and under hot table.-0- |
| 2018-07-12 |
45 |
4-501.11 maintain equipment in good repair. observed missing condenser fan panel. repeat -1-4-502.11(a) maintain utensils in good repair. observed cracked plastic containers and lids still in use. |
| 2018-07-12 |
53 |
6-101.11 surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restrooms. repeat -.5- |
| 2018-07-12 |
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 spice shakers at the cok line and in kitchen without labels. -0- |
| 2018-04-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooling soup stored directly on the floor near the 3-comp sink and dry goods, such as rice, stored directly on the floor in dry s |
| 2018-04-13 |
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 food employee use bare hands to dispense onions, cilantro and lime for customer. cdi - pic instructed food |
| 2018-04-13 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed buildup on the tray of the microwave. cdi - pic cleaned and sanitized during the insp |
| 2018-04-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed soup make with chicharrones cooked on previous days with the prep date of the soup. chicharrones |
| 2018-04-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go trays in dry storage directly on the floor in dry storage. -0- |
| 2018-04-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water being turner off on the front cook line handsink because hot water line is leaking. -1- |
| 2018-04-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin in women's restroom. -0- |
| 2018-04-13 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in women's restroom-0- |
| 2018-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed cracked lids on pans stored in the hot holing unit at the cook line, leaking condenser fan and missing panel covering the condenser. -0- |
| 2018-01-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has proof of food protection manager certification. |
| 2018-01-03 |
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 and crumbs form low prep cooler gaskets. |
| 2018-01-03 |
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. scoop with no handle stored in bin of cooked rice in walk in cooler. cdi - scoo |
| 2018-01-03 |
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 date marking system in place. cdi - pic correctly back dated items he was certain of the production date; all other discarded. vr - will |
| 2018-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf knives and magnetic knife holder soiled with food debris. cdi - knives sent to dish are for processing and magnetic knife holder cleaned during the inspection. |
| 2018-01-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 5-202.12 provide at least 100f water at handsinks.-pf hand sink by dish area missing paper towels; hot water turned off to hand sink at cook line. cdi - paper tow |
| 2017-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p cooked pork stored below raw chorizo in walk in cooler. cdi- cooked pork relocated to shelf with other cooked items. |
| 2017-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf knives stored as clean on magnetic knife strip with dried food debris. cdi - all sent to dish area for processing. |
| 2017-11-06 |
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 date mark on beans cooked on 11-3-17. cdi- correctly back dated. |
| 2017-11-06 |
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 of food debris from shelves in walk in cooler and from gaskets of low prep cooler. |
| 2017-11-06 |
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. scoop with no handle stored in cooked rice in walk in cooler. cdi - scoop remove |
| 2017-11-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-11-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. stock pot of soup stored floor in walk in cooler. relocate to shelf. |
| 2017-08-21 |
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 beef soup cooling from last night and still at 58f. cdi - discarded. |
| 2017-08-21 |
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 beef soup cooling in 5 gallon stock pot with lid on. cdi - discarded due to cooling |
| 2017-08-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-08-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. front door held open upon start of inspection. cdi - door closed. |
| 2017-08-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. couple of food pans wet stacked on drying rack. separate to allow air drying. |
| 2017-08-21 |
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 4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust i |
| 2017-08-21 |
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 low prep cooler door gaskets. |
| 2017-08-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. large stock pots of food on floor in walk in cooler. relocate to shelves. |
| 2017-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw eggs stored above bread in low prep cooler. cdi - rearranged with eggs on bottom. |
| 2017-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from door gaskets of low prep cooler. |
| 2017-05-23 |
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. scoop with no handle stored in cooked beans in walk in cooler. cdi - scoop remove |
| 2017-05-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on cutting board of prep table; solution in sanitizing bucket testing at 10ppm chlorine. cdi - chlorine added; solution testing at 100ppm; cloth placed in solution. |
| 2017-05-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thin probe thermometer displaying low battery and will not display food temperatures. cdi - battery replaced and now functioning no |
| 2017-05-23 |
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 raw chicken and raw beef cooling in containers with lids on in low prep cooler. cdi |
| 2017-05-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p cooked beef in walk in cooler dated 5-13-17. cdi - discarded. |
| 2017-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from walk in cooler shelves. improvement noted form last inspection. |
| 2017-03-13 |
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. scoop with no handle stored in bulk container of flour. cdi - scoop removed. |
| 2017-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf soup ladle and can opener blade with visible food debris. cdi - sent to dish area for processing. improvement noted from last inspection. |
| 2017-03-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken over raw beef in low prep cooler. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef and raw pork over lettuce in walk in cooler. cdi - both rearranged w |
| 2016-11-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored on top of boxes of raw beef in walk in cooler. cdi - rearranged with correct storage order. |
| 2016-11-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf knives and magnetic knife strip are covered in food debris and have not bee used today. cdi - knives sent to dish area fro processing; magnetic knife holder cl |
| 2016-11-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p soup in walk in cooler still cooling from last night and 51f at center. cdi - discarrded. |
| 2016-11-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has proof of food safety manager certification. |
| 2016-11-14 |
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 soup cooling in large stock pot more than 8 inches deep. cdi - discaded due to co |
| 2016-11-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p no date on cooked veggies, cooked pork, cooked beef from 3 days ago. cdi - all items were correctly back |
| 2016-11-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. pan of fried pork skins in dry goods room with no covering to protect from environmental contaminants. cover. |
| 2016-11-14 |
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. ceramic bowl with no handle stored in cooked rice in walk in cooler and another |
| 2016-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack over three comp sink. separate to allow air drying. |
| 2016-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from walk in cooler shelves and from low prep cooler door gaskets. |
| 2016-09-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on prep cooler cutting board.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of v |
| 2016-09-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open upon arrival. |
| 2016-09-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution in wiping cloth bucket testing 0ppm. solution is used for wiping down food contact surfaces. cdi by refilling and testing at 100ppm. |
| 2016-09-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw pork and raw eggs in walk-in cooler. cdi by rearranging storage order. |
| 2016-09-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic is not a certified food protection manager. |
| 2016-06-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-06-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored on work surface in cooking area. cdi by relocating to below work surfaces and using a cup with lid. |
| 2016-06-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no hand soap provided at ice cream station handsink. cdi by adding hand soap. |
| 2016-06-20 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready-to-eat pork. cdi by rearranging storage order. |
| 2016-06-20 |
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 observed large stock pot of beans in walk-in cooler date marked 6-19 to be 74f. cdi by voluntary discard by pic. |
| 2016-06-20 |
54 |
6-303.11 intensity-lighting - observed all lights in hood to be out. pic will change bulbs. |
| 2016-06-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting board surface. |
| 2016-06-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service foam clamshell containers stored on the floor in dry storage room. |
| 2016-06-20 |
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 observed beans cooling in large stock pot in walk-in cooler. cdi by voluntary disc |
| 2016-03-17 |
9 |
3-201.11 use food from approved sources only.-p observed bakery items being offered to customers with no verification of approved source available. packaged cakes in merchandise cooler did not have labels. verifiction visit required within 10 days. cdi-ba |
| 2016-03-17 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handwash sink at ice cream bar without hot water. repair. verification visit required within 10 days.6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap at hanwa |
| 2016-03-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over ready to eat foods (beef, rice, pork) in walk-in cooler. cdi rearranged storage order of foods. |
| 2016-03-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-03-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several ready-to-eat food items in walk-in cooler without date mark. prepared more than 1 day prior to inspection. cdi by date mark |
| 2016-03-17 |
54 |
6-303.11 intensity-lighting - observed lights not working in hood system. |
| 2016-03-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed soiled ice cream scoop stored in dipper well in ice cream area. |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed microwave oven to be in poor repair. white enamel coming off off inside microwave. replace microwave. |
| 2016-03-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer spray bottle in-use with chlorine bleach solution > 200ppm. cdi by refilling with sanitizer 100ppm. |
| 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 open bulk bags of flour and corn meal in dry storage room. |
| 2015-12-28 |
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 foods in walk-in cooler without date marking. cdi by date marking foods. vr required within 10 days. |
| 2015-12-28 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked rice in walk-in cooler. cdi by rearranging storage order of foods. |
| 2015-12-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsinks without hand towels. cdi by adding hand towels. |
| 2015-12-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee chopping cilantro and using bare hands. cdi by washing hands and wearing gloves. |
| 2015-12-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic could not provide certificate for food safety course. |
| 2015-09-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food residue on can opener. cdi by wash,rinse, sanitize. |
| 2015-09-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed container of beef stored in walk-in cooler past 7 day hold time window. pic stated that beef |
| 2015-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry foods, corn meal, spices, stored without cover in dry storage room. repeat violation |
| 2015-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on cutting board. |
| 2015-09-14 |
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 cream scoop stored in standing water at room temperature. cdi by us |
| 2015-09-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board to be soiled with food debris inside deep crevices on surface. |
| 2015-09-14 |
48 |
5-103.11 capacity-quantity and availability - observed no cold water at handwash sink in kitchen area next to hood. repair. |
| 2015-06-10 |
53 |
6-201.16 wall and ceiling coverings and coatings - c: repair ceiling in storage room.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair hand sink petal near 3 comp sink. leak.*****general comment***** facility is now ut |
| 2015-06-10 |
47 |
4-602.13 nonfood contact surfaces - c: remove stickers from oustide of storage containers. |
| 2015-06-10 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: keep all foods and seasonings covered when stored in storage area. |
| 2015-06-10 |
34 |
4-302.12 food temperature measuring devices - pf: facility needs a small thin probe thermometer in order to ensure proper temperatures on small mass foods. facility has 2 dial thermometers. |
| 2015-06-10 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf: observed unauthorized person (child) in kitchen. person in charge must make sure children or other unauthorized persons are not allowed in kitchen. |
| 2015-02-23 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. exam taken on 2/10/15, no results at time of inspection. |
| 2015-02-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: discontinue storing boxes of limes on floor in storage room. food must be 6 inches off of floor. |
| 2015-02-23 |
45 |
4-101.19 nonfood-contact surfaces - c: rusting found inside microwave also on shelving above 3 comp sink. |
| 2015-02-23 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair leak at pedal on hand sink. replace burned out light bulbs.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repaint wall inside men's room. must be |
| 2015-02-23 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelves inside walk in cooler. |
| 2014-11-07 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair wall behind prep cooler. exposed dry wall/studs. must paint/seal or cover with non absorbant tiles/panels. (repeat). repair hole in ceiling in storage room. repair wall above han |
| 2014-11-07 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: observed containers of chirozo and eggs, cooked beef, and cooked chicken all being kept 2 days past disposition date. cdi-diacarded. repeat |
| 2014-11-07 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2014-07-30 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair wall joint near walk in cooler. (gap). repair wall behind prep cooler on front line. exposed drywall/studs. must paint/seal or cover with non absorbant tiles/panels.6-201.16 wall |
| 2014-07-30 |
45 |
4-201.11 equipment and utensils-durability and strength - c: remove damaged strainers. cdi-discarded |
| 2014-07-30 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: observed containers of cooked pork, beef , and beans being kept past disposition date. cdi-all items were discarded. repeat |
| 2014-07-30 |
1 |
2-102.12 certified food protection manager - c: person in charge needs to have an ansi accredited food protection manager certification. |
| 2014-04-21 |
34 |
4-302.12 food temperature measuring devices - pf: facility m verification needed.ust locate or provide thermometers. need a small diameter thermometer in order to accurately take temperatures on thin mass foods. |
| 2014-04-21 |
53 |
.6-201.11 floors, walls and ceilings-cleanability - c: clean floor drain under 3 comp sink. drain seems to e draining slowly. |
| 2014-04-21 |
21 |
. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed containers of cooked meats and gallon of milk without dates. cdi-dated and discarded.3-501.18 ready-to-eat potentially hazardous foo |
| 2014-04-21 |
20 |
|3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p> pot of sauce with meat 56degrees. must be 45 degrees or below when cold. cdi- placed in smaller container and placed in freezer. |
| 2014-04-21 |
17 |
3-403.11 reheating for hot holding - p: pbserved refried beans beeing reheated in steam unit for hot holding. must reheat refried beans to 165 degrees for 15 seconds in order to hot hold. cdi- reheated on stove to achieve prpoer temperature. |
| 2014-04-21 |
1 |
2-102.12 certified food protection manager - c: person in charge must have ansi accredited food protection manager certification. |
| 2013-12-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. properly store raw meats. observed raw meat being stored above vegetables in the walk in cooler, raw beef stored above vegetables, and raw eggs stored above cooked meats. cdi |
| 2013-12-19 |
4 |
2-401.11 eating, drinking, or using tobacco. all food and drink shall be kept in a designated area away from the facilities food. observed a bottle of water resting on top of a cutting board that an employee stated was for personal use. cdi by moving |
| 2013-12-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. all rte phf products within the facility shall be properly date marked. observed several trays of cooked meats without date markings on them. cdi |
| 2013-12-19 |
1 |
(general comment) 2-102.12 certified food protection manager. at least one employee with managagement responsibilities must have an ansi accredited certification and be on duty at all times. pic stated he did not have a food safety certification, inform |
| 2013-12-19 |
35 |
3-602.11 food labels. food packaged in the establishment and offered for self service shall contain proper labeling information. observed numerous products that were prepared and packaged in the establishment without proper labeling information. cdi by |
| 2013-12-19 |
42 |
4-901.11 equipment and utensils, air-drying required. all equipment shall be air dried after washing. observed stacked pans above the 3 compartment sink that had moisture in them. |
| 2013-12-19 |
37 |
3-305.11 food storage-preventing contamination from the premises; ensure that all food products (not cooling) are covered during storage to prevent contamination; observed numerous containers of cooked food products and raw meat products stored in walk-in |
| 2013-12-19 |
39 |
(general comment) 3-304.14 wiping cloths, use limitation. when not in use, wet wiping cloths shall be stored in a sanitizing solution. observed one damp rag that was sitting out on a table. |
| 2013-12-19 |
36 |
6-501.111 controlling pests. the premises shall be maintained free of pests. observed cockroaches throughout establishment. pic stated he had a pest control company spray in the past and would have them come back out again. |
| 2013-08-16 |
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. |
| 2013-08-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain chlorine sanitizer at 50ppm. observed 0ppm in two spray bottles. cdi by remaking bottles to proper concentration.maintain al |
| 2013-08-16 |
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 or less. observed large plastic container of raw meat on counter in front prep area, 88f. cdi by placing in re |
| 2013-08-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved open package of hot dogs in prep unit and containers of salsa in walk in cooler with no dates. observed containers of cooked foods in walk i |
| 2013-08-16 |
8 |
6-301.14 handwashing signageprovide employee must wash hands signs at all handsinks. cdi by giving stickers.maintain handsinks in good repair. observed pedal to cold water on handsink in back area stuck in on position once pressed. must release pedal w |
| 2013-08-16 |
38 |
2-303.11 prohibition-jewelryemployees may not wear jewelry on their hands or wrists except for a plain, smooth wedding band while preparing food. observed employee wearing watch while preparing food. cdi by instruction. |
| 2013-08-16 |
39 |
3-304.14 wiping cloths, use limitationonce wet or soiled all towels must be stored in sanitizer in between use. observed dirty towels on counter. cdi by placing in sanitizer. |
| 2013-08-16 |
34 |
4-302.12 food temperature measuring devicesobtain new battery for stem thermometer. observed thermometer not functioning at time of inspection. |
| 2013-04-24 |
41 |
store scoops used for dry goods with the handles protruding up out of the food. observed scoop handle in flour & bowl stored in beans. |
| 2013-04-24 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940. 50-100ppm for bleach sanitizer. observed bleach sanitizer in spray bottle > 100ppm (too strong). cdi; corrected |
| 2013-04-24 |
20 |
maintain phf tcs foods for cold holding at 45f/below. observed pans of chicken; beef; & pork sitting out on counter for tamales. pic reports that staff was in the process of making tamales but had to stop to take orders for tacos. cdi; all items placed in |
| 2013-04-24 |
6 |
employees shall wash their hands (d) except as specified in 2-401.11(b); after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; p observed employee cough into hand & continue to cook food without properly |
| 2013-04-24 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-01-25 |
31 |
use proper cooling methods when cooling down phf tcs foods. observed soups that had cooled in big stock pots in walk-in cooler. cdi-by instruction. |
| 2013-01-25 |
21 |
properly date mark rte tcs held more than 24 hours. observed date marking system has been implemented. observed one pan of tamales that had not been date marked made on monday. cdi-by instruction. observed a pan of soup that had exceeded one day on expira |
| 2013-01-25 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-01-25 |
39 |
store wiping cloths in between use in chemical sanitizer. observed wet wiping cloth stored on food contact surface. |
| 2013-01-25 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed stained worn cutting b |
| 2013-01-25 |
42 |
once cleaned; allow utensils and equipment to air dry properly. observed bus tubs stacked wet on dish shelf. |
| 2013-01-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris inside tracks at bottom of unsused hot hold unit display cabinet at front used for storage. |
| 2013-01-25 |
41 |
store scoops used for food with the handles protruding up out of food product. observed several handles stored down in dry good products in storage room. |
| 2012-11-02 |
2 |
2-201.11 (a). no employee health policy in place. cdi-by instruction. |
| 2012-11-02 |
54 |
replace missing covers on lights in dry storage room. |
| 2012-11-02 |
53 |
continue to work on replacing missing/loose tiles throughout kitchen. |
| 2012-11-02 |
45 |
observed torn gaskets on reach-in cooler at front. discard all cracked/damaged plastic containers. observed small condensation leak inside reach-in cooler. |
| 2012-11-02 |
39 |
observed dirty wiping cloths stored on cutting boards. in between use; store wiping cloths in sanitizer. |
| 2012-11-02 |
36 |
6-501.111.-observed dead and one live roach in kitchen. continue to work on cleaning and having pest treatment done routinely. last pest treatment conducted on 10.29.12. invoices shown. improvement noted. cdi |
| 2012-11-02 |
31 |
3-501.15-observed cooked food including soup; etc. that had been cooled in big stock pots in walk-in cooler. while in cooling process; transfer food into shallow pans to aid in rapid cooling.-repeat cdi-by instruction and education. |
| 2012-11-02 |
21 |
3-501.17. observed no date marking system in place. cdi-by instruction and education. |
| 2012-11-02 |
14 |
4-601.11 (a)-observed debris remaining on dishes including sheet pans and cutting boards all stored on top shelf of dish shelf next to hot water heater. cdi-pans to be removed to start cleaning process. |
| 2012-11-02 |
8 |
6-301.11. observed soap missing from handsink in women's restroom. cdi-soap provided in dispenser. |
| 2012-11-02 |
1 |
no certified food manager present. |