| Violation Date |
Code |
Description |
| 2018-12-11 |
53 |
repeat: 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. replace/repair broken floor and baseboard tiles in various areas of kitchen.obse |
| 2018-12-11 |
52 |
repeat:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one dumpster lid open. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and ma |
| 2018-12-11 |
40 |
general comment:3-302.15 wash fruits and vegetables prior to use. remove stickers from avocadoes before washing. observed stickers present on avocadoes inside prep unit in kitchen. |
| 2018-12-11 |
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 no date of pico de gallo and one container of salsa. cdi: correct date provided. observed incor |
| 2018-12-11 |
13 |
repeat: 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed 2 containers of salsa uncovered inside walk-in freezer.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed washed pro |
| 2018-12-11 |
6 |
repeat: 2-301.14 wash hands after activities that contaminate them. -p. some employees observed returning back into kitchen from back door without washing hands and returning back to work station. cdi: directed all employees to properly wash hands when en |
| 2018-11-06 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered personal drinks storedon prep surfaces on main cook line. cdi: relocated. |
| 2018-11-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -p. several employees observed returning back into kitchen from back door without washing hands and returning back to work station. cdi: directed all employees to properly wash hands when enteri |
| 2018-11-06 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. dish hand sink observed blocked by cart. cdi: relocated |
| 2018-11-06 |
13 |
repeat: 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. some foodobserved uncovered inside walk-in cooler and some dry goods uncovered at outside dry storage building. cdi: covered. |
| 2018-11-06 |
14 |
repeat:4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. observed build-up on interior of ice machine on and around chute area. cdi: cleaning process started. |
| 2018-11-06 |
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 a container of beans that were cooled from last night at 51f in center inside walk-in cooler. cdi: beans were discarded. |
| 2018-11-06 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed a pan of chorizo holding under heat lamp at 113f-126f. cdi: reheated to 185f. |
| 2018-11-06 |
20 |
repeat: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed inside small flip top cooler on main cook line raw shrimp, shell eggs, shrimp wrapped in bacon, crab, and fish ranging from 52f - 68f. according to pic these items had |
| 2018-11-06 |
31 |
repeat: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 large batch of beans cooling inside walk-in cooler. cdi: discarded |
| 2018-11-06 |
35 |
general comment: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 dry goods in dry storage building not labeled. |
| 2018-11-06 |
39 |
repeat: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. several wet wiping cloths on prep surfaces includingunder cutting boards. |
| 2018-11-06 |
41 |
general comment:3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop embedded inside ice in kitchenb ice machine. |
| 2018-11-06 |
42 |
repeat: 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on back dish shelf. |
| 2018-11-06 |
45 |
repeat: 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cuttingboards observed with deep cuts and worn.4-501.11 maintain equipment in good repair. repair leaks at bottom of reach-in cooler and small |
| 2018-11-06 |
52 |
repeat: 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation andmaintenance. observed lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers,3 |
| 2018-11-06 |
53 |
repeat: 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. replace/repair broken floor and baseboard tiles in various areas of kitchen. obs |
| 2018-08-06 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. scrub brush and utensils stored inside handsink basin next to 2-comp sink. cdi: items removed. dish hand sink observed blocked by cart. cdi: relocated. no paper |
| 2018-08-06 |
13 |
general comment:3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. some food observed uncovered inside walk-in cooler and freezer. cdi: covered |
| 2018-08-06 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. high temperature dish machine not sanitizing properly as indicated by outside digital thermostat and ehs's dish plate simulator. final rinse temperatu |
| 2018-08-06 |
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. two containers of beef soup in walk-in cooling since last night at 51f. cdi: product discarded. |
| 2018-08-06 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. pupusas in reach-in cooler on front line reading at 50f. it was determined that door was left open slightly and was not closed all the way. cdi: door was closed and all |
| 2018-08-06 |
31 |
repeat: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. large containers of beef soup observed cooling in walk-in cooler with lids |
| 2018-08-06 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered personal drinks stored on prep surfaces on front and main cook line. cdi: discarded. |
| 2018-08-06 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. several wet wiping cloths on prep surfaces including under cutting boards. |
| 2018-08-06 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on back dish shelf. |
| 2018-08-06 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards observed with deep cuts and worn.4-501.11 maintain equipment in good repair. repair leak at dishmachine handsink. repair |
| 2018-08-06 |
52 |
repeat: 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers, |
| 2018-08-06 |
53 |
general comment: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 hole in wall behind 3-comp sink. observed broken/missing wall |
| 2018-08-06 |
33 |
general comment:3-501.13 use approved thawing methods. ground beef tube thawing in bucket of room temperature water. |
| 2018-05-16 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. bottled employee drinks on shelf above flip top prep coolers in kitchen. cdi: by discarding. |
| 2018-05-16 |
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. wait staff observed handling clean dishes after handling soiled dishes |
| 2018-05-16 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. mutiple trays stored inside handsink at dish area and sink was blocked by cart of dishes. cdi: trays removed and cart relocated. |
| 2018-05-16 |
21 |
general comment:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. beans made yesterday inside walk-in cooler without date. cdi: by dating.3-501.18 discard the food requiring date labels onc |
| 2018-05-16 |
31 |
repeat: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. salsa, beans, and chicken soup cooling in large batches inside walk-in cool |
| 2018-05-16 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wiping cloths laying on counter and prep surfaces not in use and wiping cloths stored under cutting boards. 3 red buckets of bleach sanitizer reading 0ppm when checked. cdi: |
| 2018-05-16 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. dishes wet stacked on back shelf above 3-comp. |
| 2018-05-16 |
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 lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers, 3-comp |
| 2018-05-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of chicken stored on the floor in walk-in freezer and food items not covered inside walk-in cooler. |
| 2018-02-12 |
8 |
repeat: 1 pt -5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink at dish area blocked by rolling cart. cdi: cart relocated. |
| 2018-02-12 |
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. 1.5 pts - observed a pan of beans at 60f in walk-in that had cooled from last night. cdi: after discussion with pic, beans were dis |
| 2018-02-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0.5 pts - observed bleach sanitizer in bucket @ drink station 0ppm. cdi: bleach added and corrected to 50ppm. |
| 2018-02-12 |
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. 0.5 pts - observed several items inlcuding beans, beef soup, and chicharron coolin |
| 2018-02-12 |
42 |
repeat: 0.5 pts -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on shelf at back next to dish area. impovement was noted. continue to work on this issue. |
| 2018-02-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 0.5 pts - observed some areas of floor where tiles are cracked. observed floors @ dish area in need of regrouting to seal in large g |
| 2018-02-12 |
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. 0.5 pts - observed small cups stored in yellow and white rice. use handled scoops |
| 2017-11-13 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair. observed some cooler gaskets still torn. some gaskets have been replaced. |
| 2017-11-13 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on back shelf. |
| 2017-11-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. 0.5 pts. observed no thin probe thermometer available for checking thin masses of food. verification required by 11/20/17 |
| 2017-11-13 |
33 |
3-501.13 use approved thawing methods. 0.5 pts. observed chorizo, chicken, and packets of steak cooling at room temperature on counter. cdi: moved to walk-in cooler. |
| 2017-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. 1.5 pts. observed food inside grill cooler and front prep cooler recorded above 45f(see temp chart for details). observed fried chicken sitting out on counter for ~1 hour at 75f. cdi: c |
| 2017-11-13 |
13 |
repeat: 1.5 pts.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed some food uncovered inside walk-in freezer. cdi: by covering. observed no storage order issues on this inspection. improvement noted |
| 2017-11-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. 1 pt.observed handsink at dish room blocked by cart. cdi: cart relocated.6-301.11 provide soap for handwashing at each handsink. -pf. observed soap missing from handsin |
| 2017-09-13 |
6 |
repeat: 2 pts.2-301.14 wash hands after activities that contaminate them. -pobserved employee enter from outside into the kitchen without washing hands prior to handling food/clean dishes. cdi: directed to properly wash hands. overall improvement noted o |
| 2017-09-13 |
7 |
repeat: 3 pts.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pwhen entering kitchen, observed cook line employee touching tortillas with bare hands. cdi: tortilla d |
| 2017-09-13 |
13 |
repeat: 3 pts.3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored above raw beef inside 2-door cooler. observed raw eggs stored above raw beef inside walk-in cooler.observed raw burger patties stored above ready to |
| 2017-09-13 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.remove stickers from outside of pans.observed build-up inside mincrowave. |
| 2017-09-13 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.replace torn gaskets on 2-door norlake cooler at front line , gaskets on reach-in seafood cooler, and sandwich prep cooler. observed reach-in freezer gaskets have been replaced. continue to work on r |
| 2017-09-13 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking of dishes on shelf above 3-comp sink. |
| 2017-09-01 |
8 |
general comment: 0 pts. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee fill up water in pot at kitchen handsink. cdi: by instruction to only use for handwashing.observed handsink at dish area blocked |
| 2017-09-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 1 pt.observed uncovered drinks stored improperly throughout kitchen. cdi: drinks discarded. |
| 2017-09-01 |
6 |
repeat: 2 pts.2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service a |
| 2017-09-01 |
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- 1.5 pts. observed employee at front cook line bare handing tortillias. cdi: by instruction to discarded product; g |
| 2017-09-01 |
13 |
repeat: 3 pts.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw burger patties stored above ready to eat foods including cheeses and cut veggies. cdi: products rearranged; burger patties moved to bottom shelf.3-302.11(a)(4) pro |
| 2017-09-01 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf 1.5 pts. observed high temperature dish machine only reaching 148f when checked with dish plate dishwasher tester. 4 cycles ran through. dish repair se |
| 2017-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 1.5 pts. observed food items inside cooler drawer reading above 45f. according to pic on duty, items had only been in cooler for an hour. observed door to cooler drawer to closing prop |
| 2017-09-01 |
38 |
general comment: 0 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, a |
| 2017-09-01 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on back shelf. |
| 2017-09-01 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.observed torn gaskets at both reach-in coolers and make table on cook line and make table on front line. |
| 2017-05-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - 2 pts. observed no cerified food manager present. |
| 2017-05-15 |
6 |
general comment: 0 pts.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. -pobserved employee at dish area with gloves on han |
| 2017-05-15 |
13 |
repeat: - 3 pts.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw burger patties stored above ready to eat foods inside reach-in on cook line. cdi: item moved to bottom shelf. observed raw chicken stored above ready to eat food |
| 2017-05-15 |
14 |
general comment: - 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved sticker residue and food debris remaining on some pans at dish area. cdi: removed from shelf and taken to dish machine to be c |
| 2017-05-15 |
26 |
repeat: 1 pt.7-201.11 store toxic materials to avoid contamination. -pobserved several bleach sanitizer bottles and buckets stored above and on food contact surfaces in kitchen. cdi: by removing and relocating. |
| 2017-05-15 |
31 |
general comment: 0 pts.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. -pfobserved 3 containers of roast beef that had been cooked and |
| 2017-05-15 |
23 |
general comment: 0 pts.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved some items including chicken and cheese quesidillas with asterisks by them offered |
| 2017-05-15 |
37 |
general comment: 0 pts.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of food stored on the floor inside walk-in freezer. |
| 2017-05-15 |
42 |
repeat: - 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several pans wet stacked on back shelf. |
| 2017-05-15 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.observed torn gaskets at both reach-in coolers and make table on cook line and make table on front line.observed broken oven door on right side.4-501.12 resurface or replace cutting surfaces that can |
| 2017-05-15 |
47 |
repeat: 0.5 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on shelving inside walk-in cooler and dry storage area. |
| 2017-05-15 |
53 |
repeat: 1 pt.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair.observed floors and walls damaged throughout facility. in process of renovat |
| 2017-05-15 |
33 |
repeat: 0.5 pts.3-501.13 use approved thawing methods.observed shrimp and 2 packs of beef thawing improperly with no running water over top. |
| 2017-05-03 |
26 |
general comment - 0 pts.7-201.11 store toxic materials to avoid contamination. -pobserved multiple bleach sanitizer spray bottles and buckets stored on and above prep surfaces throughout kitchen. cdi - sanitizer stored properly. |
| 2017-05-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - 2 pts.observed no certified pic present. certified pic showed up towards end of inspection. |
| 2017-05-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 1 pt.observed multiple uncovered drinks stored improperly throughout kitchen. cdi: drinks were discarded. |
| 2017-05-03 |
8 |
repeat - 1 point6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no towels inside dispenser at dish area handsink. cdi - towels provided. |
| 2017-05-03 |
13 |
repeat - 3 pts.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw burger patties stored above ready to eat foods including deli meat and cheese in reach-in cooler on cook line and raw beef stored above cheese inside reach-in coo |
| 2017-05-03 |
20 |
repeat - 1.5 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shrimp, steak. and chicken stored inside cooler drawers below grill > 45f (see temp chart). cdi: products discarded. |
| 2017-05-03 |
21 |
repeat - general comment - 0 pts.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. -pobserved tamales dated 4/23 inside walk-in cooler that had expired 7 day |
| 2017-05-03 |
33 |
3-501.13 use approved thawing methods. - 0.5 pts. observed pork chops thawing in pan on shelf under prep table improperly. pork chops moved to cooler. |
| 2017-05-03 |
45 |
repeat - 1 pt.4-501.11 maintain equipment in good repair.observed torn gaskets at both reach-in coolers and make table on cook line and make table on front line. observed broken oven door on right side. observed deflector cracked inside ice machine. 4-501 |
| 2017-05-03 |
41 |
general comment - 0pts.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 utensils stored in water of 72f. |
| 2017-05-03 |
42 |
repeat - 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked on shelf above 3-comp sink. |
| 2017-05-03 |
43 |
general comment - 0pts.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service cups stored on floor in outside storage room. |
| 2017-05-03 |
47 |
general comment - 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.remove stickers from outside of pans.observed cleaning needed on hood system above cooking equipment and shelving inside walk-in coole |
| 2017-05-03 |
53 |
repeat - 1 pt.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 floors and walls damaged throughout facility. in process of renov |
| 2017-05-03 |
34 |
repeat - 0.5 pts4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.observed no thermometer inside cooler drawers below grill line and both reach-in coolers on cook line. cdi - thermometers provided. |
| 2017-01-24 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed spray bottle of cleaner stored next to disposable towels on shelf not labeled. cdi by instruction to label toxic substances. |
| 2017-01-24 |
6 |
2-301.14 when to wash - p - observed food employee touch item on floor and not wash hands before handling equipment. observed dishwasher touch soiled equipment then handle clean on clean drain board of dish machine without washing their hands between. cdi |
| 2017-01-24 |
8 |
6-301.12 hand drying provision - pf - hand towels shall be provided at each hand washing sinks. observed hand towels not being dispensed at dispenser near dish machine. cdi, operator placed towel on top of dispenser. |
| 2017-01-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed box of raw beef stored in contact with box of cabbage in walk in cooler. observed raw ground beef patties stored over cheese in low reach in refrigerator. observed |
| 2017-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed low reach in drawer along prep line not functioning and beef at 62 degrees f. cdi, 3 pans of beef voluntarily discarded by pic. |
| 2017-01-24 |
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 fried chicken not date marked and inside walk in cooler over 24 hours according to pic. cdi, p |
| 2017-01-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 2 reach in refrigerators without temperature measuring devices to measure ambient air temperature. |
| 2017-01-24 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c - observed final temperature measuring gauge not accurate and pressure guage at dish machine not working. dish machine reaching required temperature as measured by thermo label. |
| 2017-01-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored under cutting board at bar. |
| 2017-01-24 |
42 |
.4-901.11 equipment and utensils, air-drying required - c - observed plastic bins being wet stacked at ware washing area. |
| 2017-01-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 split gaskets on door of prep units. observed low reach in prep unit not holding required temperature to maintain tcs foods. |
| 2017-01-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed floor and wall damage throughout facility due to renovations. repeat. |
| 2017-01-24 |
37 |
. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of beef stored on ground in walk in cooler. |
| 2016-12-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site with certified food protection manager certification. cdi by instruction. |
| 2016-12-22 |
2 |
2-103.11 (m) person in charge-duties - pf - persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. observed 2 construction workers enter through back door of kitchen. pic instru |
| 2016-12-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food staff not vigorously rubbing hands for 10-15 seconds when washing hands and then turning the faucet off with their bare hands. cdi, by instruction.2-301.14 when to w |
| 2016-12-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods so that cross contamination is prevented. observed raw ground beef stored over cheese in low reach in refrigerator. observed raw shrimp and raw shell |
| 2016-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs overstacked in prep unit at 48 degrees f. cdi, foods relocated to walk in unit to rapidly cool as staff stated that eggs were recently placed in unit. |
| 2016-12-22 |
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 container of mozzarella cheese in walk in cooler with a preparation date of 12/23 and containe |
| 2016-12-22 |
8 |
6-301.14 hand washing signage - c - observed no hand washing signs at hand washing signs behind bar. cid, signs provided to pic. |
| 2016-12-22 |
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 knives used and stored in soiled areas including a knife with food debr |
| 2016-12-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed ice machine not working and low reach in drawer refrigerator not working according to pic. observed faucet handle of sink behind bar b |
| 2016-12-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed some backup in drain below dish machine causing water to spill in nearby drain. observed leak at pipe below handwashing sink near grill and dry storage room. |
| 2016-12-22 |
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 several a|reas of kitchen and hallway areas with floor, wall and ceiling dam |
| 2016-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths used to stabilize cutting boards in kitchen. observed cloths around waist of food staff. |
| 2016-09-12 |
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 wall damage in multiple areas, facility is currently being remodeled. insure |
| 2016-09-12 |
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 bowls with no handles being used as scoops in dry goods. insure tha |
| 2016-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. insure that wiping cloths are returned to sanitizer solution after each use. |
| 2016-09-12 |
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 a cooked meat product dated 9/1/16 in the walk in cooler. item had far exceeded date markin |
| 2016-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade heavily soiled with debris. can opener blade should be cleaned after each use to prevent contamination of future products with food |
| 2016-09-12 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed multiple items in the freezer and walk in cooler uncovered at time of inspection. items were not cooling and were not being used. when items are pla |
| 2016-09-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wheeled dish rack stored in front of the rear handsink. item blocks usage of the handsink and cannot be stored in such a manner. insure that the dish rack is |
| 2016-06-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled bottle of sanitizer in the tortilla prep area. cdi by pic labelling. |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in the walk in cooler at above 45f. cooler condenser had frozen over and cooler was holding at 46f ambient temperature. all tcs items in the walk in were moved t |
| 2016-06-23 |
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 tacos dated for 8 days prior than inspection date. items were below 41f, but had exceeded t |
| 2016-06-23 |
33 |
3-501.13 use approved thawing methods. observed ground beef thawing in a prep sink without any temperature controls, insure that if items are thawed in a sink that cold (less than 40f), running water is allowed to flow over the prodcut. |
| 2016-06-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dish cart blocking the dish area handsink. insure that the handsink is not blocked by carts or other items. cdi by moving cart. |
| 2016-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on on the walk in cooler. |
| 2016-06-23 |
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 garbage bag left out of dumpster in the dumpster area. |
| 2016-06-23 |
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. facility is under renovations and there are numerous areas of disrepair to walls and ce |
| 2016-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans in the dish area. |
| 2016-03-24 |
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 heavily soiled vents throughout facility. |
| 2016-03-24 |
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 physical facility damage to walls and baseboards throughout facility. |
| 2016-03-24 |
33 |
3-501.13 use approved thawing methods. observed beef thawing in a container without any temperature controls. insure that items are either thawed in the cooking process, are thawed by running cold ( less than 70f) water over the product, or are thawed i |
| 2016-03-24 |
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 several items with a date of preparation 8 days prior to date of inspection. items were mos |
| 2016-03-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bleach spray bottle with less than required sanitizer concentration. insure that bottles are replenished and checked throughout the day. cdi by employee remixing. |
| 2016-03-24 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed unwrapped/uncovered items in the freezer. insure that when items are placed into storage that they are protected from any outside contamination. cdi |
| 2016-03-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty dish racks blocking access to the dishwashing area handsink. observed utensils stored in handwashing sink. insure that no items are placed into the hand |
| 2015-12-22 |
33 |
3-501.13 use approved thawing methods. observed raw meat product thawing in prep sink under no running water. insure that cold, running water is used when thawing in the sink. |
| 2015-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces and under a cutting board in the kitchen areas. cdi by pic moving cloths to buckets or to laundry. |
| 2015-12-22 |
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 tongs stored in the food items with handles touching the product in th |
| 2015-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans in the dish area. |
| 2015-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed faded labels on sanitizer and degreaser bottles, degreaser bottle label had completely faded. items were relabelled by pic. |
| 2015-12-22 |
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 physical facility damage in the dry storage area, such as a hole in the wall, |
| 2015-12-22 |
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 air vents throughout facility in need of cleaning. |
| 2015-12-22 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed heavily damaged plastic grip on tongs in the dish area. cdi by pic removing the |
| 2015-09-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed several sinks throughout facility without handwashing signs. cdi by providing pic with handwash signage. |
| 2015-09-23 |
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 un-datemarked items such as cooked beef, cheese, containers of milk that had all been in the establishment for over a day, if items |
| 2015-09-23 |
26 |
repeat |
| 2015-09-23 |
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 observed items such as cooked beef and soups that were put into the walk in to coo |
| 2015-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils stored as clean with heavy food debris residue on the blade/contact surfaces. cdi by re-wash/rinse/sanitizing items.4-602.11(e)(4)(b |
| 2015-09-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster outside with top and side lids open. |
| 2015-09-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. plastic covering installed over the freezer floor has bubbled/raised areas as well as holes that are not cleanable. repair or repla |
| 2015-09-23 |
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. vents throughout kitchen area are soiled with dust and debris. |
| 2015-09-23 |
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 squeeze bottles of condiments/food ingredients that were unlabelled at time of inspection. |
| 2015-05-07 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing at room temperature. cdi chicken placed in prep sink under cold running water. |
| 2015-05-07 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site during inspection. |
| 2015-05-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed several employees change gloves several times without washing hands prior. cdi by instruction. |
| 2015-05-07 |
8 |
| 6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in bar. cdi soap added. |
| 2015-05-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken hot holding in frier basket at room temperature. cdi chicken discarded. |
| 2015-05-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 containers of beef in cooler above 45f. cdi beef discarded. observed eggs in flip top cooler at 56f. cdi number of eggs reduced in flip top. observed slaw in large pot at |
| 2015-05-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed overall improved date marking procedures; however, cheese mix, salsas and beans must be date marked. cdi items labeled. |
| 2015-05-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed several bottles of sanitizer stored directly on prep surfaces. cdi sanitizers placed on shelves below prep surfaces. |
| 2015-05-07 |
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 all working containers of spices without labels. |
| 2015-05-07 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed non-food grade bags stored in direct contact with food at tortilla press and storage containers. cdi bags removed. |
| 2015-05-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several ants around cooler near walk-in cooler. |
| 2015-05-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed kitchen employee wearing 2 bracelets. |
| 2015-05-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet and soiled wiping cloths stored on prep surfaces and employee arpons. |
| 2015-05-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment wet stacked above 3 compartment sink.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor |
| 2015-05-07 |
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. 4-501.11 maintain equi |
| 2015-05-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on shelves and gaskets throughout facility. |
| 2015-05-07 |
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 holes in frp throughout kitchen.6-502.12 floors, walls, ceilings including the |
| 2015-05-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items stored directly dispensing of bulk dry goods.6-501.14 change the filters and clean the intake and exhaust air ducts so th |
| 2015-01-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed salsa prepared the day before cooling in large metal containers at 61f a |
| 2015-01-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed overall good date marking procedure. several cheese and soup not labeled. cdi items labeled. |
| 2015-01-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped beef and flank steak in undercounter cooler above 45f. cdi items discarded. verification required on 1/23/15 to ensure cooler operating properly. observed lettuce in |
| 2015-01-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in frier basket at 108f. cdi fried chicken voluntarily discarded. |
| 2015-01-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink in bar only reaching 76f. verification required on 1/23/14. |
| 2015-01-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several knives stored as clean with food debris. observed ants crawling on whisk stored as clean. cdi items moved to dish area. |
| 2015-01-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working containers of spices and sauces not labeled. |
| 2015-01-13 |
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 salsa date marked on 1/12/15 at 61f and 57f. both containers voluntarily discarded. |
| 2015-01-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants crawling on back wall near 3 comp sink. |
| 2015-01-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked. |
| 2015-01-13 |
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. observed bowl used to dispense rice. bowl was removed. |
| 2015-01-13 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several broken containers and container lids. cdi employee began throwing contain |
| 2015-01-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment soiled throughout facility. |
| 2015-01-13 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed canwash not draining. verification required on 1/23/15 to ensure canwash is operating properly. |
| 2015-01-13 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed equipment unnecessary to the facility stored in dumpster area. repeat violation. |
| 2015-01-13 |
54 |
6-303.11 intensity-lighting - c. observed lighting no functional above prep sink and prep line area. replace lights. |
| 2015-01-13 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloths stored on prep tables. |
| 2014-07-30 |
33 |
3-501.13 thawing - c. tcs foods must be thawed under refrigeration, cool running water (less than 70f) or as part of the cooking process. observed raw shrimp being thawed in soiled standing water. temperature of chicken was 70f. cdi by instruction. shri |
| 2014-07-30 |
6 |
2-301.14 when to wash - p. employees must wash hands as often as necessary to prevent contamination and before donning gloves. observed employee handle chemicals and put on new pair of gloves without washing hands prior. cdi by instruction. employee wash |
| 2014-07-30 |
26 |
7-102.11 common name-working containers - pf. toxic substances shall be labeled. observed 3 sanitizer bottles unlabeled.7-204.11 sanitizers, criteria-chemicals - p. sanitizers must be at proper concentration. observed 3 chlorine sanitizer bottles >200 |
| 2014-07-30 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed food boxes stored on floor in walk-in freezer. observed tortillas stored uncovered. |
| 2014-07-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. food contact surfaces shall be clean to sight and touch. observed black residue in ice machine. observed soiled utensils stored as clean. observed microwave soiled with food debris. |
| 2014-07-30 |
8 |
6-301.12 hand drying provision - pf. each handwashing sink must be supplied with individual disposable towels. no towel at handsink in kitchen area. cdi- refilled towel dispenser. |
| 2014-07-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all hot time/temperature control for safety foods (tcs) are maintained at or above 135f. fried chicken stored in stove that was not tu |
| 2014-07-30 |
38 |
2-402.11 effectiveness-hair restraints - c. food employees shall wear an effective hair restraint. upon entry, observed 2 food employees without hair restraint. |
| 2014-07-30 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed food containers unlabeled. |
| 2014-07-30 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry pans before stacking. numerous pans and plastic containers stacked without air drying. utensils stored wet in utensil pan at hot holding unit. |
| 2014-07-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed split gaskets on under-grill cooler. observed rusted shelves in walk-in cooler and papusa prep cooler.4-501.12 cutting surfaces - c. cutting surfaces shall be replaced or resurfaced whe |
| 2014-07-30 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed food residue on equipment and gaskets throughout kitchen. repeat violation. |
| 2014-07-30 |
49 |
5-205.15 system maintained in good repair - p. plumbing system shall be maintained in good repair. observed faucet broken in women's restroom. repeat violation. |
| 2014-07-30 |
52 |
5-501.111 area, enclosures and receptacles, good repair - c. observed food debris on ground around dumpster. repeat violation. |
| 2014-07-30 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. facility shall be free on nonfunctional/unnecessary equipment. observed several nonfunctioning pieces of equipment inside and outside facility. replace/repair or remove equipment from fa |
| 2014-07-30 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths used under cuttingboards. do not use wet wiping cloths under cuttingb |
| 2014-03-11 |
6 |
2-301.14 employees shall wash hands as often as necessary to prevent contamination and etween glove changes. observed employee put on gloves without washing hands. observed emoloyee handle soiled dishs and enter dumpster area without washing hands befor |
| 2014-03-11 |
18 |
3-501.14 ensure all potentially hazardous foods are cooled within 2 hours from 135f-70f and within a total of 6 hours from 135f-45f. observed homemade tomato sauce placed in walk-in yesterday in deep plastic covered container. temperature was 67f. pers |
| 2014-03-11 |
21 |
3-501.17 ensure all potentially hazardous ready-to-eat foods and held more than 24 hours must be date marked. observed numerous foods that meet the criteria in walk-in cooler not date marked. cdi |
| 2014-03-11 |
23 |
3-603.11 ensure complete consumer advisory is provided for foods served undercooked. consumer advisory must include reminder and disclosure. observed reminder but no disclosure on menu. verification required on 3/21/14 to ensure compliance. |
| 2014-03-11 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool within the proper time limits. observed homemade tomato sauce cooled i |
| 2014-03-11 |
34 |
4-204.112 thermometers shall be placed in refrigerated units and located in the warmest part of the unit. observed two reach-in coolers without thermometer in units. cdi |
| 2014-03-11 |
47 |
4-601.11 nonfood-contact surfaces of equipment shall be kept free of accumulation of food residue and debris. observed food residue and debris on equipment throughout facility. |
| 2014-03-11 |
49 |
5-205.15 plumbing system shall be maintained in a state of good repair. observed faucet broken in men's restroom. |
| 2014-03-11 |
52 |
5-501.111 outside dumpster shall be maintained in good repair. observed food debris on ground around dumpster. |
| 2014-03-11 |
53 |
6-501.114 facility shall be free of nonfunctional/unnecessary equipment. observed several nonfunctioning pieces of equipment inside and outside facility. replace/repair or remove equipment. |
| 2014-03-11 |
54 |
6-202.11 light bulbs shall be shatter resistant. observed unshielded lights in dry storage area. |
| 2014-03-11 |
45 |
4-501.12 cutting boards should be resurfaced or replaced when they become scratched and scored. observed cutting boards deeply scratched and discolored. |
| 2013-10-04 |
23 |
provide approved consumer advisory for undercooked proteins. consumer advisory posted at cash register does not meet food code rules. (see 9/25/13 inspection for copy of food code rule) |
| 2013-10-04 |
4 |
employees need to eat in designated areas only. observed employee eating in kitchen while cooking. cdi- employee corrected. |
| 2013-10-04 |
13 |
cover food during storage, observed several containers of cut vegetables stored un-covered under walk in fan unit, subject to condensation leaks. cdi- foods covered. |
| 2013-10-04 |
37 |
protect food from contamination, do not store food on the floor. observed pan of cut vegetables stored on floor of walk in cooler. cdi- food stored off of floor. |
| 2013-10-04 |
53 |
observed large amounts of broken and unused equipment in the rear of the establishment. this is a repeat violation |
| 2013-10-04 |
54 |
clean walk in cooler fan guards of dust build up. |
| 2013-10-04 |
42 |
properly store dishes to prevent contamination. observed some dishes stored on chemical storage shelf under dish machine drain board. cdi- dishes moved. air dry dishes and utensils. observed pans being stacked while still wet. |
| 2013-09-25 |
13 |
store foods by final cook temperature to prevent contamination. observed raw chicken stored above seafood in reach in cooler unit. cdi- food properly stored. cover food during storage. observed several foods being stored un-covered. cdi- foods covered. |
| 2013-09-25 |
53 |
observed large amounts of broken and unused equipment in the rear of the establishment. this is a repeat violation |
| 2013-09-25 |
37 |
protect food from sources of contamination. observed raw fish being stored in trash bags in walk in freezer. cdi- fish stored in food grade plastic bags. |
| 2013-09-25 |
34 |
need to have approved stem thermomteter available. available stem thermometer is broken, not registering correctly. recommend a thin probe thermometer for better accuracy of thinner foods. provide accurate thermometers in all coolers. observed missing th |
| 2013-09-25 |
23 |
provide approved consumer advisory for undercooked proteins. consumer advisory posted at cash register does not meet food code rules. b) disclosure shall include: (1) a description of the animal-derived foods, such as “oysters on the half shell (raw oyste |
| 2013-09-25 |
21 |
date mark all required tcs/rte foods refrigerated more than 24 hrs, per nc food code. observed several foods in walk in cooler made 2 days ago that were not being date marked. cdi- foods properly dated. |
| 2013-09-25 |
20 |
cold hold foods at 45 or below. observed burritos in prep cooler and cut lettuce in make table cold holding at 50 degrees. cdi- burritos disposed of, lettuce moved to walk in to chill. |
| 2013-09-25 |
6 |
employees need to properly wash hands as required and only use handwash sinks for handwashing. observed employee wash hands in 3 comp sink. observed same employee change soiled gloves and not wash hands. observed same employee wash hands at hand sink and |
| 2013-09-25 |
4 |
store employee drinks covered and below food or food contact surfaces. observed employee drinks stored above prep cooler. cdi- drinks removed. |
| 2013-09-25 |
1 |
pic needs to be food safe certified by 1/1/14 and be present at all times of operation. |
| 2013-06-24 |
13 |
observed food items uncovered throughout refrigeration equipment and walk-in coolers. ensure food items are covered and protected while stored and not being used. |
| 2013-06-24 |
8 |
observed handwash sink by flip-top cooler with no paper towels. towels replaced. |
| 2013-06-24 |
14 |
observed no sanitizing solution mixed upon arrival. solution mixed. |
| 2013-06-24 |
1 |
observed no certified food protection manager on-site. |
| 2013-06-24 |
21 |
observed no date marking of potentially hazardous ready to eat foods. items date marked. |
| 2013-06-24 |
53 |
observed large amounts of broken and unused equipment in the rear of the establishment. this is a repeat violation. |
| 2013-06-24 |
26 |
observed a bottle of straight bleach unlabeled. bottle labeled. |
| 2013-06-24 |
33 |
obserrved whole fish thawing in stagnant water in one of the food bays in the food prep sink. |
| 2013-06-24 |
47 |
observed the interior of the microwave oven heavily soiled with food debris. |
| 2013-06-24 |
23 |
observed no consumer advisory for potentially hazardous undercook animal products. ownwer states the corrected menus are on their way. |
| 2013-05-20 |
8 |
observed men's room handwash sink with no hand wash sign. sign given. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. |
| 2013-05-20 |
13 |
observed pan of raw beef nesting on a pan of fish with no protective barrier in reach in cooler. pans seperated and product voluntarily disposed of. |
| 2013-05-20 |
13 |
observed squirt bottle of mayonaise stored in the lettuce in the flip top cooler and a cut union stored cut down on soiled part of flip top cooler. union oluntarly disposed of and container of mayo removed from product. food shall only contact surfaces of |
| 2013-05-20 |
14 |
observed hot water temp sanitizing dish machine reaching only 154f as indicated by the min/max thermometer. thermo labels would not change. the thermometer on the machine indicates that it is reaching 199f in the rinse cycle; thereby registering incorrect |
| 2013-05-20 |
20 |
obserrved various raw and cooked meats along with other food products cold holding at greater than 48f. walk-in cooler does not appear to be functioning correctly. all items voluntarily disposed of and a product disposition form was filled out and signed. |
| 2013-05-20 |
21 |
observed no date marking of potentially hazardous ready to eat foods in the walk-in cooler. items discarded and a product disposition form was filled out. |
| 2013-05-20 |
23 |
observed no consumer advisory for raw or undercooked potentially hazardous food items. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or |
| 2013-05-20 |
13 |
observed raw chicken stored over pork chops in walk-in cooler. items vulontarily disposed of due to high holding temps. |
| 2013-05-20 |
36 |
observed flies throughout the kitchen due to rear door remaining open with no protective screen. |
| 2013-05-20 |
43 |
observed single service cups at the wait station not covered/protected. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is prevent |
| 2013-05-20 |
45 |
observed walk-in cooler holding temperatures of 54f. product had to be disposed of. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2013-05-20 |
47 |
observed the walk-in cooler floor bubbling up and in disrepair. also observed the walk-in freezer floor with 2-3 inches of ice build up accross the floor under the cooling unit. |
| 2013-05-20 |
53 |
observed large amounts of unused equipment in the rear of the establishment. worker states that the equipment is for a new restaurant the owner is openeing. this is a repeat violation. premisses must be maintained free of items that are unnecessary to the |
| 2013-05-20 |
31 |
observed pork cooling on counter at 117f. |
| 2013-01-15 |
13 |
observed several food items such as raw chicken and pork uncovered in the flip top cooler bottom reach-in. items covered. food shall be protected from cross contamination by except as specified under subparagraph 3 501.15(b)(2) and in ? (b) of this secti |
| 2013-01-15 |
14 |
observed hot water temp sanitizing dish machine reaching only 151f as indicated by the min/max thermometer. thermo labels would not change. the thermometer on the machine indicates that it is reaching 199f in the rinse cycle; thereby registering incorrect |
| 2013-01-15 |
14 |
observed the canopener tip soiled. this is a repeat violation which is easily correctable. further voilations in this catagory will result in administrative actiona. can opener sent to wash. equipment food-contact surfaces and utensils shall be clean to s |
| 2013-01-15 |
18 |
observed chicken cooked the night before and placed in the walk-in cooler to cool. chicken measured 48-50f. chicken volutarily discarded. cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from |
| 2013-01-15 |
21 |
observed no date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2013-01-15 |
23 |
observed no consumer advisory for raw or undercooked potentially hazardous food items. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or |
| 2013-01-15 |
45 |
observed several cutting boards heavily stained and deeply gouged. repair or replace. 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 |
| 2013-01-15 |
45 |
observed flip top cooler door gaskets split/in disrepair. equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. |
| 2013-01-15 |
47 |
observed the microwave interiors soiled. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-01-15 |
53 |
observed large amounts of unused equipment in the rear of the establishment. worker states that the equipment is for a new restaurant the owner is openeing. premisses must be maintained free of items that are unnecessary to the operation or maintenance of |
| 2013-01-15 |
54 |
obserrved the light shield missing in the dry goods area. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or u |
| 2013-01-15 |
8 |
observed the handwash sink at the warewash area blocked with a trash can and a cart. sink unblocked. a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 2013-01-15 |
26 |
observed 1 bottle of degreaser unlabled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. |
| 2013-01-15 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |