| Violation Date |
Code |
Description |
| 2018-12-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed deteriorated grouting along the cook line in the kitchen. 6-502.12 floors, wa |
| 2018-12-17 |
52 |
5-501.115 maintaining refuse areas and enclosures - c maintain dumpster enclosure clean. observed leaf litter and grease accumulation on and around dumpster enclosure area. |
| 2018-12-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed no cold water at one handsink in the kitchen and water leaking from the plumbing underneath a continuous-flow scoop holder near the fryer station. |
| 2018-12-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a 'household use only' hamilton beach brand food processor in the kitchen. |
| 2018-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal ramekins and metal/plastic containers stored clean and stacked while wet. |
| 2018-12-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed foods in steam table that were made on a previous day that were below 135f (see chart). pic said the procedure is to reheat these foods in the stea |
| 2018-12-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p pic indicated cutting surfaces along prep. line are cleaned once nightly. cdi- discussion with pic; ehs indicated that these items must be cleaned every |
| 2018-12-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handling cell phone then proceed to put on single-use gloves without first washing his hands. cdi- employee washed his hands. |
| 2018-09-10 |
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 cooked tomato sauce at 78f at 3:30pm with a prep. time of 12:00pm. the sauce was being stored/cooled in the walk in cooler |
| 2018-09-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of queso cheese sauce hot holding below 135f in a hot box (see chart). cdi- ehs instructed pic to reheat product to 165f or above. |
| 2018-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sauteed spinach, lettuce, and shredded cheese cold holding above 45f in prep. line coolers. cdi- spinach was discarded while cheese and lettuce were transferred to the walk in |
| 2018-09-10 |
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 shredded cheese mixed with onions cooling in a prep. line cooler drawer w |
| 2018-09-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies in the facility. facility continues to improve on pest control therefore no point deduction. |
| 2018-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 metal pans and an immersion blender stored clean with visible food debris on them. cdi- items were cleaned/set aside for recleaning. improvements |
| 2018-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans stored clean and stacked while wet. |
| 2018-09-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from plumbing underneath a handsink in the kitchen. at the same hand sink, the cold water faucet does not work. |
| 2018-09-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed worn/deteriorated grouting along the cook line in the kitchen. |
| 2018-09-10 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 3 sanitizer buckets between 0-50ppm quat solution. |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of shredded cheese at 50f along the prep. line. cdi- product was transferred to the walk in cooler for cooling. no point escalation as only one item was observed cold |
| 2018-06-07 |
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 observed 2 pans of salsa in a flip top cooler at 63f. pic indicated the salsa had |
| 2018-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen and in the outside storage area where smoking wood is stored. |
| 2018-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 7 metal pans and a can opener blade stored clean with visible food debris on them. cdi- items were recleaned. |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving inside a hot box used for keeping tortilla chips warm and on the speed racks in the walk in cooler. |
| 2018-06-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed worn/missing grouting along the cook line floor. |
| 2018-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal ramekins stored clean and stacked while wet. |
| 2018-03-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observd caulking behinf three compartment sink beginning to become worn and collecting |
| 2018-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on drying rack in dish area. cdi: pans pyramid stacked. repeat. |
| 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 observed freshly prepared pico and shredded cheese cooling in units designated for |
| 2018-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef holding at 50f in walk in unit. pic was unsure of why beef was out of temperature, as all other products were below 45f. cdi: beef sent to freezer for rapid cooling below 4 |
| 2018-03-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and beans holding below 135 in back hot box. pic discovered that hot box had only been set to 130f. cdi: rice and beans reheated in steamer to 200f. |
| 2018-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some utensils and metal pans soiled after the warewashing process. cdi: all soiled items were sent to be properly washed. repeat.4-501.114 maintain sa |
| 2017-11-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed that facility could not pro |
| 2017-11-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at bar with ice in the basin, indicating sink was used for dumping. cdi: ehs instructed pic that sinks are only to be used for handwashing. ice removed |
| 2017-11-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with dried food debris on the blade. cdi: can opener sent to be re-washed. repeat.4-501.114 maintain sanitizer at correct concentrations wh |
| 2017-11-27 |
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 two unlabelled spice shakers on back prep line. facility has shown great improvement in labelling working containers of fo |
| 2017-11-27 |
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 freshly prepared mild salsa, as well as shredded cheese prepared at room t |
| 2017-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on drying rack adjacent to dish machine. |
| 2017-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on reach in to the far right of cook line and a damaged door on low boy reach in unit used for nachos. |
| 2017-11-27 |
54 |
6-303.11 intensity-lighting - c observed three lights out in hood systems throughout facility; one on cook line and two on prep line. |
| 2017-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several items soiled with food debris throughout facility (lemon slicer, veggie dicer, immersion mixer, and scoops) and metal pans on drying rack with |
| 2017-09-12 |
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 gallon of milk in expo line salsa holding unit with no date label to indicate when it was opened. cdi: milk labelled with proper da |
| 2017-09-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed meat for carnitas cooling in walk in wrapped inside plastic bags inside of |
| 2017-09-12 |
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 several unlabelled sauces and spices on cook line. cdi: items labelled. repeat. |
| 2017-09-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pans of queso and tomatillo sauce holding between 91f and 129f in heat wells on line. queso had been sitting on counter prior to being placed in heat well. cdi: queso and t |
| 2017-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths stored on prep surfaces throughout facility. cdi: cloths placed into sanitizer buckets. |
| 2017-09-12 |
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 freezer and drying rack adjacent to dish machine in need of cleaning. repeat. |
| 2017-09-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a bracelet while engaged in food prep. repeat. |
| 2017-06-06 |
40 |
7-204.12 chemicals for washing, treatment, storage and processing fruits and vegetables, criteria - p observed avocados with stickers left on them after going through the washing process. ensure that stickers are removed before washing to remove all conta |
| 2017-06-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee using double gloved hands for various tasks on cook line and only changed the outer glove layer. when a glove change occurs, employees should remove both layers, wash |
| 2017-06-06 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cook line employee opening the walk in cooler door, grabbing lettuce and tomatoes with the same gloved hand and placing them into holding pans |
| 2017-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer and veggie dicer with visible debris on them stored as clean. observed pans with sticker residue on them on drying rack at dish machin |
| 2017-06-06 |
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 multiple foods (pico, tomatoes, lettuce) holding between 48f and 53f in a |
| 2017-06-06 |
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 several spice shakers and oil squeeze bottles with no label indicating contents. |
| 2017-06-06 |
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 wearing watches, bracelets and rings on their hands and wrists while working with food. |
| 2017-06-06 |
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. observed ice scoops stored with handle down into ice at ice bins in expo line are |
| 2017-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans and cups throughout facility. ensure dishes are allowed to aior dry before stacking. |
| 2017-06-06 |
44 |
3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required. observed cloth gloves being used in conjunction with single use plastic gloves for more than one task, some of which involved contacting ready to eat food, such as tomatoes. |
| 2017-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed three microwaves with cracks and structural damages and gaskets in units throughout facility split or torn.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sa |
| 2017-06-06 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf observed that none of the temperature gauges on the dish machine moved during the wash process. machine is sanitizing properly. |
| 2017-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets throughout facility in need of cleaning to remove food debris build up. |
| 2017-06-06 |
49 |
5-202.13 backflow prevention, air gap - p observed pipe for dipper well laying directly in the floor of facility with no air gap. cdi: pipe was repositioned so that the pipe was sitting over the air gap in the floor drain. |
| 2017-06-06 |
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 black residue on the caulking affixing three com |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning needed in internal component of low boy. |
| 2017-03-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0pts - observed two split gaskets in reach in. replace. |
| 2017-03-22 |
40 |
7-204.12 chemicals for washing, treatment, storage and processing fruits and vegetables, criteria - p - observed chemical wash reading to high on the test strip. cdi - pic stated he will discontinue using until it is repaired. |
| 2017-03-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0 pts - observed several food employees with bracelets or watches. |
| 2017-03-22 |
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 tomatoes held in large container tightly covered over night. ensure tha |
| 2017-03-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. - p - observed beans holding at 133-137f and queso reading 121-140f. cdi- reheated.strongly recommend to assess reheating parameters for all cooked and cooled product. |
| 2017-03-22 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p - observed canned tomatoes in a large container reading 48f in the centermost point. cdi- discarded. |
| 2016-11-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed employee wash hands for less than 5 seconds. cdi- corrected. employee rewashed hands pr |
| 2016-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce (53f), pico (51f), chicken (54f), and all other items in make top out of temperature (50-54f). cdi- unit was unplugged. unit plugged back to ensure compliance. unit wi |
| 2016-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - 0 pts - observed lettuce in large container tightly covered. observed salsa tight |
| 2016-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several plates in corndog reach in unit with visible food debris. observed several plates on the line with visible food splash. cdi- items moved to |
| 2016-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in gaskets of reach in units and handles of hand sinks. |
| 2016-11-16 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf - observed fluctuations in hot water at three compartment sink and two hand sinks. all other areas including dish machine were in compliance. verification required for repair. |
| 2016-11-16 |
45 |
4-501.12 cutting surfaces - c - 0pts - observed several cutting boards with deep grooves on edges and some in center. re-surface or replace. |
| 2016-08-18 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust build-up on the ceiling vents. repeatobserved build-up on the hood vents. clean regularly.6-2 |
| 2016-08-18 |
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 build-up inside the floor drain at the wait area |
| 2016-08-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the three-comaprtment sink faucet. remove plastic wrap and repair leak. |
| 2016-08-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed three-white cutting boards used as prep at the three-compartment sink severely stained and shall be re-surfaced or replaced. |
| 2016-08-18 |
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 scoops in drink station ice bins stored with the handles touching th |
| 2016-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf.observed build-up on several plates stored as clean at the line. observed soiled lemon wedger. cdi- removed and placed in the dish area for proper washing. |
| 2016-05-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on the can opener. cdi- removed and washed. |
| 2016-05-26 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed two coolers with no thermometers. cdi- pic placed thermometers in both units. |
| 2016-05-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants crawling on the shelf above the line. pic was instructed to remove all plates and wash and sanitize the area. pest control visit was last night. |
| 2016-05-26 |
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 scoops in drink station ice bins stored with the handles touching th |
| 2016-05-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed a cracked ice scoop. replace damaged ice scoop. |
| 2016-05-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical bottle with glass cleaner not labeled. cdi- pic removed bottle from the kitchen. |
| 2016-05-26 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed water at the three-compartment sink at 109 f then dropping to below 100 f in the kitchen. the water at the bar 3-compartment sink only reached 107 f instead of the r |
| 2016-05-26 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed excessive leaves and debris around the grease bin area. clean and remove. |
| 2016-05-26 |
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 build-up on the floor under fryers.-observed bu |
| 2016-05-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed grease build-up on the interior doors on the fryers.-observed build-up on the shelving in the walk-in cooler. |
| 2016-05-26 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust build-up on the ceiling vents. |
| 2016-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with plates, metal and plastic containers with food and sticker debris. cdi items moved to dish for cleaning. |
| 2016-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed corn dogs, stuffed jalepenos, and stuffed peppers above 45f. cdi items discarded. |
| 2016-03-21 |
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 3 open containers of milk that were not dated. cdi containers dated. |
| 2016-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents for fan used to dry dishes covered with dust. |
| 2016-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes that were wet stacked on drying rack. repeat. |
| 2015-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed lower prep unit with torn gasket and doors damaged on lower prep unit. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board |
| 2015-12-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed numerous employees with jewelry other than wedding band. -0 points- |
| 2015-12-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed beef for fajitas very rare most likely noncontinuous cooking process utilized . cdi reviewed process and determined |
| 2015-12-11 |
8 |
6-301.14 post a handwash sign at each handsink. observed one handwash sink missing hand wash sign cdi provided sign. -0 points- |
| 2015-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested dishes in clean dish area. |
| 2015-09-21 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed cold water faucet on three compartment sink leaking. -0 points- |
| 2015-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket in lower prep unit and one door damaged .4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep line a |
| 2015-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-09-21 |
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 spice containers in grill area. -0 points- |
| 2015-09-21 |
14 |
4-601.11(e) equipment food contact surfaces and utensils shall be clean to sight and touch. observed pink mold on internal ice machine guard. cdi pic removed guard and took to be cleaned. |
| 2015-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer atcorrect concentrations. -p observed sticker residue and dried food debris on a couple of food pans stored as clean. also, dishma |
| 2015-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p foods such as cut lettuce, diced tomatoes, shredded cheese,and pico de gallo holding above 45f in cold well. cdi - all out of temp foods were voluntarily discarded by pic. |
| 2015-05-11 |
16 |
general comment3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved skirt steak that was seared on the top and bottom but appeared to still be raw throughout the middle. faci |
| 2015-05-11 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf 3-501.18discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the |
| 2015-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple pans wet stacked. separate. |
| 2015-05-11 |
45 |
general comment4-501.11 maintain equipment in good repair. cold well not holding temperature. cdi - food in cold well discarded (see violationnumber 20). pic placed call for service. ehs will return to evaluate. |
| 2015-05-11 |
31 |
general comment3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf stuffed jalopenos placed in flip top to cool. cdi - stuffed jalopenos p |
| 2014-12-29 |
49 |
5-205.15 maintain a plumbing system in good repair.-p - observed leaky faucets at the vegetable prep line. |
| 2014-12-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - observed pitted cutting boards on the cook line |
| 2014-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers wet stacked. |
| 2014-12-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a bucket of sanitizer on the floor by the prep line |
| 2014-12-29 |
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 box of food on the floor in the freezer and a box of peppers on the floor in the walk in cooler. cdi - boxes were moved. |
| 2014-12-29 |
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 squeeze bottles and shakers not labeled |
| 2014-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - put an asterisk by the carne asada on the menu. cdi - instructed to label with a pen |
| 2014-12-29 |
14 |
.4-501.114 maintain sanitizer at correct concentrations. -p - observed sanitizer buckets below 200 ppm. cdi - sanitizer was changed out. observed the dish machine not sanitizing. cdi - unit was primed. |
| 2014-12-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed lettuce and cabbage above bags of ready to eat bags of lettuce and a bag of carrots in the walk in cooler. cdi - the order was switched. |
| 2014-12-29 |
8 |
6-301.14 post a handwash sign at each handsink. - handsink in the back by the vegetable prep sink needed a handwashing sign. cdi - sign was given to put by the sink |
| 2014-09-05 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed 6-10 plastic containers of salsa made in house that were 50-55f and made the night before. cdi - discarded. |
| 2014-09-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the kitchen. |
| 2014-09-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a sanitizer bucket on the floor at the bar. |
| 2014-09-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw hamburger patties stored over raw fish. store food by final cook temperature (ground beef 155f, fish 145f.) cdi 3-302.11(a) separate unwashed produce from ready-to-eat foods. |
| 2014-09-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. keep dumpster closed when not loading. observed the dumpster door open. this should also help with the fly problem. |
| 2014-09-05 |
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 stored on the floor in the shed and the catering closet. |
| 2014-03-11 |
50 |
5-402.13 conveying sewage observed one floor drain backing up when and only when one particular hand sink is used. hand sink,1 or 3, is removed from operation by sign until system repaired. vr sewage shall be conveyed to the point of disposal through an a |
| 2014-03-11 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens facility shall disclose all proteins offered for sale raw or undercooked. observed incomplete consumeradvisory, no disclosures of beef oofere |
| 2014-03-11 |
16 |
3-401.11 raw animal foods cooked using a non-continuous cooking process require written procedures that have prior approval from the mchd. observed carne asada not cooked to 145 f and cooled then held in cold holdingwithout prior approval mof written proc |
| 2014-03-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils stoed as clean utensils shall be clean to sight and touch. observed multiple soiled measuring scoops and tongs . |
| 2014-03-11 |
8 |
6-301.12 hand drying provision all hand sinks shall have hand drying provision at all times. observed two hand sinks where towel dispenser was not operating properly. cdi- batteries repalced5-202.12 all hand sinks shall provide hot water at a minmum of 1 |
| 2014-03-11 |
1 |
2-103.11 (a)-(l)person-in-charge-duties pic shall ensure facility policies and procedures regarding food safety are properly followed. observed multiple tcs foods exceeding facility must use date. it is unclear to the regulatory authority why facility dat |
| 2013-06-25 |
2 |
2 rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have |
| 2013-06-25 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multiple utensils stored as clean that were soiled with debris accumulation. cdi- removed to clean; corrected during inspection |
| 2013-06-25 |
16 |
3-401.14 non-continuous cooking of raw animal foods. raw animal foods that are cooked using a non-continuous cooking process shall be: (1) have obtained prior approval from the regulatory authority; pf (2) are maintained in the food establishment and are |
| 2013-06-25 |
21 |
rules require all opened, ready to eat, tcs foods to be clearly date marked. (< 41 f/7 days,42-45 f/4 days)observed multiple cooked tcs foods not date marked. cdi- removed to date mark; corrected during inspection |
| 2013-06-25 |
36 |
the premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-06-25 |
48 |
) the water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. pf (b) hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establi |
| 2013-06-25 |
39 |
d) dry wiping cloths and the chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be free of food debris and visible soil. (e) containers of chemical sanitizing solutions spe |
| 2013-02-25 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on top of bulk food bin lids. |
| 2013-02-25 |
14 |
4-601.11- equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue on onion dicer and tomato dicer stored as clean. cdi-both dicers were cleaned and sanitized. |
| 2012-12-03 |
23 |
3-603.11-if animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogensthe permit holder shall inform consumers of the significantly increase |
| 2012-12-03 |
37 |
3-305.11-food shall be protected from contamination by storing the foodwhere it is not exposed to splash; dust; or other contamination. observed steak cooling on speed rack not protected from possible overhead contamination. cdi-rack was covered. |
| 2012-12-03 |
31 |
3-501.15-cooling methods. observed cooked chicken cooling covered. cdi-chicken container was vented. |
| 2012-12-03 |
14 |
4-601.11- equipment food-contact surfaces and utensils shall be clean to sight and touch. observed sticker residue on metal pans. cdi-metal pans were cleaned and sanitized. |