| Violation Date |
Code |
Description |
| 2018-06-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor drains heavily soiled. |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting debris. |
| 2018-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on several reach-in cooler with split gaskets.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed reach-in |
| 2018-06-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa in server prep reach-in cooler above 45f. see temperature chart temperature observations. cdi salsa voluntarily discarded. pic stated all holes will be covered in top |
| 2018-06-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2017-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed utility carts used for storing chips in need of cleaning. |
| 2017-12-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cuttingboards heavily scored and discolored. repeat |
| 2017-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and cups wet stacked on the drying rack.repeat |
| 2017-12-28 |
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 corn dogs, soup and cooked vegetables with a use by date of 12/26, 12/21, 12/26 respectively. c |
| 2017-07-18 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on clean dishes. cdi- dishses sent to be rewashed. verification required |
| 2017-07-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed steak cooked medium rare cooled and held cold in the flip top cooler. discussed procedure with pic. advised pic that fa |
| 2017-07-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed heavy fruit fly presence around bar area. increase extermination efforts with pco. verification required |
| 2017-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on drying racks. facility may need to add another drying rack. this is a repeat violation. verification required. |
| 2017-07-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards heavily scored and discolored. |
| 2017-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dustly fan grates in beer cooler |
| 2017-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a stack of cups wet stacked. cdi-cups sent to be rewashed and air dried. repeat |
| 2017-03-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed steak cooked medium rare cooled and held cold in the flip top cooler. discussed procedure with pic. advised pic that fa |
| 2017-03-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a soiled dicer stored as clean. cdi-dicer sent to the dishmachine for washing. |
| 2017-03-14 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water in female restroom at 75f. cdi- water was adjusted to measure above 100f at time of inspection. |
| 2016-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pablanos, peppers/onion, red peppers/onions and pico in cold holding above 45f. see temperature chart for temperature observations. cdi pic stated items were placed on flip t |
| 2016-08-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing bracelets and fingernail polish without gloves while expo. |
| 2016-08-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. |
| 2016-08-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser not operating properly. cdi papertowels provided. |
| 2016-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting debris. |
| 2016-08-02 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. 4-202.11 food contact |
| 2016-05-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved between walk-in cooler and chip holding cabinet allowing for standing water between tiles. |
| 2016-05-02 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed several broken containers. observed sticker residue on severa |
| 2016-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked throughout facility. repeat violation. |
| 2016-05-02 |
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 in-use scoops stored in standing water on prep line. |
| 2016-05-02 |
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 cooked stuff avocadoes, cooked onions and cooked peppers/onions cooling i |
| 2016-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed stuffed avocados, bagged cooked onions and bagged peppers and onions in flip top cooler above 45f. pic stated items were recently prepared, items taken to walk-in cooler to ra |
| 2016-05-02 |
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 cooling beans improperly labeled; labeled implied beans were past 2 hour cooling window. cdi beans were properly labeled. |
| 2016-05-02 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed cut fruit in bar area uncovered/unprotected. cdi fruit covered with plastic wrap. |
| 2016-02-04 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed four servers handling soiled dishes then immediently pulling p |
| 2016-02-04 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed fruit and cilantro used in beverages at bar uncovered/unprotected. cdi employee covered items with plastic wrap. |
| 2016-02-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked throughout kitchen and dish area. repeat violation. |
| 2016-02-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed peppers, cooked onions in prep cooler, cooked onions out of temperature control and cheese and drawer cooler above 45f. cdi peppers and onions in prep cooler were voluntarily |
| 2016-02-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food residue; cooler bottoms, speed racks, drawer cooler bottoms, chip holding unit, etc. |
| 2016-02-04 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on stacked containers throughout facility. st |
| 2015-08-28 |
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 standing water in several areas of kitchen. pic |
| 2015-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces in several areas of facility collecting food and grease residue; chip warmer, shelves, handles of equipment, etc. |
| 2015-08-28 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers throughout facility. 4-5 |
| 2015-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked in several areas of facility. |
| 2015-08-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bucket of sanitizer stored directly on cans of tomatos. |
| 2015-08-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed soup hot holding <135f. cdi employee reheated soup above 165f. |
| 2015-08-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility partially cooking whole muscle intact beef. pic stated facility will begin cooking beef to 145f. verificati |
| 2015-08-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting pink and black residue around shute. |
| 2015-08-28 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf menus states facility offers salmon undercooked. facility unable to provide certificate of compliance. verification required. |
| 2015-04-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved black bean puree holding at <135f today- discarded to correct.recommend not to double pan product on the steam table. |
| 2015-04-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved the dishmachine sanitizing at 0ppm today-repaired during inspection to maintain 50-100ppm.observed 50ppm quat. in the sanitizer buckets today- refilled and rags pre-rinsed to maintain 200- |
| 2015-04-28 |
45 |
4-501.11 maintain equipment in good repair.observed a torn gasket on the 2 door cooler at the grill today.observed a broken handle to the tortilla warmer today. |
| 2015-04-28 |
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 prepped lettuce wrapped up in bags and stacked upon one another in |
| 2015-04-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the chip warmer/holder today on the inside and outside around edges.clean walk in cooler racks and ice cream cooler. |
| 2015-04-28 |
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.regrout kitchen tile where it is missing so that the floor is easy to clean. |
| 2014-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.air dry glasses and pans before stacking them. observed them stacked wet today. |
| 2014-12-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chefs today with jewelry on their wrists. |
| 2014-12-22 |
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 black beans, corn and other tcs foods that had just been prepped, cooling |
| 2014-12-22 |
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 sliced ham that was >7days old- discarded today to correct.3-501.17 date mark/label all tcs f |
| 2014-12-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed steak that appeared to be undercooked in refrigeration but the sop states that this whole muscle intact beef reaches a |
| 2014-12-22 |
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 bar tender use bare hands to put whole lime in slicer, then moved it to the storage container before pickin |
| 2014-09-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-pobserved some employees fail to use a papertowel to turn off water. rewashed during inspection and gone over with other employees. |
| 2014-09-09 |
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.-pobserved no tongs or scoops at chip dispenser and lemon dispensers today. employees must use a scoop rather than th |
| 2014-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up the tea nozzle and inside of the ice machine today. be sure these are washed and sanitized frequenly enough to preclude growth.being washed, |
| 2014-09-09 |
4 |
employees shall not eat where exposed food, clean equipment, utensils, clean linen, or single use articles can be contaminated. observed open cookies with crumbs around the counter over the uncovered ice cream. cookies discarded today. |
| 2014-09-09 |
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 frijoles cooling on a speed rack today in the walk in. these pans were ti |
| 2014-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed many cups stacked wet today.4-903.11 store utensils inverted when they are in storage. observed dessert spoons with the mouth piece up today. |
| 2014-09-09 |
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 frijoles cooling >2 hours and still had not fallen to 70f or less. discarded during inspection to correct. |
| 2014-05-13 |
23 |
observed no asterick next to multiple dishes that offer eggs cooked to order today. provide pastuerized eggs or asterick these menu items to warn the customer of the potenital health effects.steak dishes must be astericked or offer proof that these are w |
| 2014-05-13 |
31 |
observed 2 containers of freshly diced tomatoes cooling in open top coolers today in a deep poriton. moved to wif to correct. use approved equipment and methods to cool tcs foods rapidly such as: use wic and wic, shallow portions, metal pans, stirring r |
| 2014-05-13 |
38 |
observed the chef with a wrist watch on today. employees are limited to a single wedding band on their hands wrists, no other rings, bracelets or watches allowed.2-303.11 |
| 2014-05-13 |
17 |
observed left over chili con carne in the hot box today holding at <135f. all other foods in this unit were well above 135f today. be sure to reheat tcs foods to 165f or more before storing the product in the hot box that is designed to hold foods not h |
| 2014-05-13 |
52 |
provide a drainplug on the cardboard dumpster.5-501.114 |
| 2014-05-13 |
42 |
observed dishes stacked wet today. airdry dishes before stacking to prevent microbial growth.4-901.11 keep clean dishes stored on a clean surface- observed cutting boards stored on a soiled rack today.4-903.11 |
| 2014-02-21 |
40 |
observed an avocado today that was cut and ready to be served that still had the sticker on the exterior(sticker had been sliced through)- discarded today. remove stickers from fruit and veggies before washing them so that they can be thoroughly washed.3 |
| 2014-02-21 |
23 |
observed no asterik next to the juevos rancheros today or the steak that is offered undercooked. the steak will need to be astericked or prove that this is a whole muscle intact piece of beef. corrected through instruction(pic will check with distributo |
| 2014-02-21 |
20 |
observed multiple foods stored at >45f today. maintain all tcs foods at 45-41f or less. cheese and deli ham in drawers were discarded today. other items moved to wic to quickly chill being that they had not been stored there through lunch rush.shredde |
| 2014-02-21 |
14 |
food contact surfaces must be clean. observed build up today on the drink nozzles. be sure these are washed, rinsed,and sanitized at least daily. nozzles broken down today and sent to be corrected.4-601.11 |
| 2014-02-21 |
2 |
observed employees today who did not know the big five illnesses and could not reference a list of them. handouts given today to pic. employees must know the big five illnesses or know where to find a list of them and know to report if they have been di |
| 2013-12-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed foods on the back of the large make table holding at >45f today and were discarded to corre |
| 2013-12-19 |
2 |
'2-103.11 (m) person in charge-dutiesobserved employees today who did not know the big five foodborne illnesses and could not find a list to easily reference. recommend to post handout that was provided again today so that employees can reference this wh |
| 2013-12-19 |
6 |
2-301.14 when to washobserved employee handle soiled dishes today and then go to donn gloves without washing hands. hands must be washed after changing tasks and also before donning gloves. employee stopped today and asked to wash hands. |
| 2013-12-19 |
27 |
8-201.13 when a haccp plan is requiredbe sure all managers and kitchen staff know that soups or other tcs products that are chilled down in bags are to be opened before chilling them. managers unsure of this procedure today. |
| 2013-12-19 |
47 |
4-602.13 nonfood contact surfacesclean the dish well on the line near the icecream area. clean inside of fryers and the beer cooler floor. |
| 2013-12-19 |
41 |
3-304.12 in-use utensils, between-use storageif a scoop is stored in a product, then it must be stored where the handle is extended out of the product to protect it from hand contamination. observed multiple single-use scoops today that had no handles, s |
| 2013-12-19 |
42 |
4-901.11 equipment and utensils, air-drying requiredairdry dishes before stacking them. observed cups and plastic containers stacked wet today. |
| 2013-12-19 |
31 |
3-501.15 cooling methodsuse approved cooling methods such as: shallow portions, metal pans, uncovering product, stirring product, put on ice, add ice, use ice paddle, utilize wic and wif etc. observed salsa cooling on ice today that was not in contact wi |
| 2013-07-30 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingclean airdrying rack next to the handsink- observed build-up today. |
| 2013-07-30 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore scoops in food so that the handle is stored out of the product. observed bowls being used to scoop tortilla chips today and there was no way to know where the person before had touched |
| 2013-07-30 |
30 |
8-103.11 documentation of proposed variance and justificationa variance will be required for rop of sour cream base and salsa if c. bot. and listeria are not controlled as specified under section 3-502.12 of the 2009 food code. |
| 2013-07-30 |
27 |
8-201.13 when a haccp plan is requiredsour cream base and salsa are being hot held in tightly sealed bags and then chilled down in those bags if any is leftover. this process is considered rop(reduced oxygen packaging) and requires a haccp plan. if open |
| 2013-07-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved new flautas stored on the same tray as two day old flautas in the nacho unit. do not mix batches or date marking will not be accurate. |
| 2013-07-30 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses that have to be reported to the pic if the employee is diagnosed or exposed to one of the five. handout provided today. |
| 2013-03-01 |
2 |
be sure all employees know the big 5 illnesses and know to report them to the pic if they are diagnosed or exposed to one of them. |
| 2013-03-01 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held for >24 hours. shredded cheese and block cheese not date marked in the wic today. |
| 2013-03-01 |
26 |
observed sanitizer concentrate; without a lid on the container; and soap concentrate container stored directly next to 2 bags of onions today. moved to the shelf over today to correct. poisonous or toxic materials shall be stored so they can not contami |
| 2013-03-01 |
39 |
when wiping clothes are not in-use; store them in sanitizer. observed a couple damp rags setting on the make line today. |
| 2013-03-01 |
47 |
observed the inside of the fryers with a build-up today-keep these clean as they can become an attractant for pests. observed a soiled gasket on the 1 door ri freezer near the grill today. |
| 2013-03-01 |
52 |
provide a drainplug on the blue dumpster-none present today. |
| 2013-03-01 |
42 |
airdry dishes before stacking them for storage. observed a few pans stacked wet today near the dishmachine area. |
| 2012-12-31 |
17 |
3-403.11. except as specified under ? (c) of this section; potentially hazardous food (time/temperature control for safety food) reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 7 |
| 2012-12-31 |
45 |
4-501.11. maintain equipment in good repair. observde rusted rack inside glass chiller. |
| 2012-12-31 |
42 |
4-904.11. sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is prevented. observed bar glassware inverted on rusted racks with lip-contact surface resting on rack. corrected by removing a |
| 2012-12-31 |
39 |
3-304.14. store damp wiping cloths in sanitizer between uses. observed two damp wiping cloths not in sanitizer. |
| 2012-12-31 |
21 |
3-501.17. date mark tcs (time/temperature control for safety) tre (ready to eat) foods after preparing or opening if foods are to be held for more than 24 hours after opening or preparation. observed no date marking on cut lettuce; milk; shredded cheese. |
| 2012-12-31 |
14 |
4-601.11(a). maintain equipment clean to sight and touch. observed soda gun at bar heavily soiled with mold. corrected by cleaning immediately. be sure employees break down gun when cleaning in the future. |