| Violation Date |
Code |
Description |
| 2018-10-12 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair damaged grout in the dish pit area. stand still water was observed in missing grout areas along floor tiles. remove pooled water from beer cooler floor. cleaning is need |
| 2018-10-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. replace missing recycle dumpster lid. 0.5 points. |
| 2018-10-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen prep area and around the dumpster' s enclosure. facility does not have a fly fan that will better help keep insects out of kitchen. install fly fa |
| 2018-10-12 |
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 pico cooling in a dense container in walk in with lid still on. also obser |
| 2018-10-12 |
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 pico and cooked pork stored in the refrig. drawers not dated. ensure that any time foods are stored overnight in prep units that th |
| 2018-10-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding in hot box and steam well below 135 degrees. cdi- rice products were reheated to >165 degrees and reinserted inside of hot well. -1.5 points. |
| 2018-10-12 |
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 food cook wash hands and used same hands to turn off sink knobs without a protective barr |
| 2018-03-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 4 sheet pans of rice cooled from last night at greater than 45 degrees. cdi discarded. |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico, corn, two types of cheese, pork, fish, shrimp, and steak above 45 degrees. cdi discarded all products. |
| 2018-03-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed 4 pans of rice cooled in too great of volume and covered . cdi all were |
| 2018-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2018-03-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed door missing on dumpster. |
| 2018-03-20 |
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 ceiling leaking in rear of restaurant and ceiling tile near the hood in need |
| 2018-03-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. provide documentation that new light bulbs installed meet shatterproof requirements since diffusers have been remo |
| 2017-12-12 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed area around dumpsters with accumulation of food debris. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed portable cutting boards in use in kitchen in need of replacement or resurfacing. |
| 2017-12-12 |
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 chilli and beans cooled in too great of volume per surface area. cdi dis |
| 2017-12-12 |
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 observed lexan container of chilli con carne and one container of black beans cooled from last night still at 48 degrees. cdi disca |
| 2017-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walkin and faces of equipment with buildup of food debris and in need of cleaning. |
| 2017-09-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed taco meat and shredded beef in hot holding at less than 135 degrees. cdi reheated products see chart above. |
| 2017-05-02 |
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 three pans of rice cooled from previous night at 50 degrees . cdi discarded. |
| 2017-05-02 |
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 rice cooled in too large of volume and stored with hot items in process of cooling |
| 2017-05-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerours pans stored as clean with visible food debris. cdi took to rewash. |
| 2017-05-02 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug for dumpster missing. |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with food debris and in need of cleaning. -0 points- |
| 2017-01-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need of resurfacing or replacement. -0 points- |
| 2017-01-30 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use utensils stored in dipper well that was not runnning. cdi took |
| 2017-01-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed salsa cooling in too great of volume . cdi took to freezer to cool and p |
| 2017-01-30 |
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 cooling at insufficent rate to meet cooling parameters rate=.02 cdi changed cooling method. |
| 2017-01-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer dispenser in rear dishwashing area dispensing qac sanitizer at 100 ppm label recommends 200-400 ppm. cdi switched to chlorine sanitizer and dispatc |
| 2016-10-10 |
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 large cambro of salsa (~5 gallons) being stored in the walk in cooler. the salsa was prepared at 9:40am and was ~52- |
| 2016-10-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling soiled utensils and dishware with gloves on then changing gloves and handling cleaned dishes and utensils without washing his hands in-between. cdi by ins |
| 2016-10-10 |
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 large ~5 gallon cambros being used for cooling salsa while lidded and den |
| 2016-10-10 |
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 the facility using tphc fo |
| 2016-10-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned ceramic bowls stacked while wet along the expo line. |
| 2016-10-10 |
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 along the grill cooler drawer gaskets. |
| 2016-10-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 sanitizer buckets stored on the floor. |
| 2016-06-22 |
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 pico de gallo cooling in the walk in cooler in a covered metal pan. the |
| 2016-06-22 |
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 pic stated tphc was being used for |
| 2016-06-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed an employee remove chicken from wood fired grill for slicing and plating, the chicken was 151f. cdi- chicken placed b |
| 2016-06-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee place raw salmon filet onto the grill with gloves on and not change gloves afterwards. cdi by instruction. |
| 2016-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 11 bowls stored clean with visible food debris on them and 2 sauce ramekins stored clean with visible food debris on them. cdi- items set aside for |
| 2016-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulation on the back side of the hood along the cooking line. |
| 2016-03-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 heavily scored cutting boards in the kitchen. pic disposed of one cutting board during inspection. improvements made since last inspectio |
| 2016-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler above 45f (see chart). cdi- foods were relocated to walk in cooler for cooling. |
| 2015-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener blade with dried food debris on it and a cleaned lettuce spinner with lettuce debris in it. cdi- items recleaned. 4-602.11 clean the e |
| 2015-12-07 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed water leaking from the ceiling onto a preparation table. instructed pic to move the preparation table. |
| 2015-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 wet stacked plastic containers near the wood fired grill. improvements made since last inspection. |
| 2015-12-07 |
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 2 dry wiping cloths stored on the food preparation line with debris on them. |
| 2015-12-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 4 scored cutting boards. |
| 2015-12-07 |
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 water dripping from the ceiling above a preparation table. |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed produce walk in cooler fan coverings with dust accumulation. improvements made to general cleaning since last inspection. |
| 2015-09-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 cutting boards beginning to show signs of scoring. |
| 2015-09-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned containers stacked while wet in the dish pit. |
| 2015-09-24 |
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 a large container of ground beef in the walk in cooler cooling with an ic |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pitcher of salsa at the chip station at 61f sitting on top of an ice bath, diced tomatoes and shredded lettuce in the open air cooler on the cook line above 45f and sliced |
| 2015-09-24 |
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 a large container of ground beef cooling in the walk in cooler at 95f at 2:45pm. the ground beef was placed into the |
| 2015-09-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 vegetable dicers stored clean with visible vegetable debris between the plastic teeth and a lettuce spinner stored clean with dried lettuce debris |
| 2015-06-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed qac sanitizer in spray bottle at 0 ppm. cdi- emptied |
| 2015-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding at 112 f. cdi- reheated above 165 f |
| 2015-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple potentially hazardous foods cold held in prep unit above 45 f. ( see temp chart) cdi- removed to flash cool or discarded |
| 2015-06-09 |
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 pico de gallo and slaw cooling in large plastic containers in walk in cool |
| 2015-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple non-food contact surfaces in need of cleaning especially build up on hvac in walk in cooler. |
| 2015-06-09 |
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 multiple surfaces in facility in need of clean |
| 2015-01-20 |
53 |
6-502.12 clean physical facilities as often as necessary to keep them clean. observed facility during early prep and found facility in need of general cleaning of floors and walls especially under and behind equipment. repeat violation |
| 2015-01-20 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed a few cooling tcs foods like lasagna and some prep drawer tcs foods like pico not date marked. cdi- date marked |
| 2014-10-27 |
53 |
6-502.12 clean physical facilities as often as necessary to keep them clean. observed facility in need of general cleaning in walk in coolers, dish pit area and equipment doors. |
| 2014-10-27 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple equipment handles throughout kitchen with food residue accumulation. in need of cleaning |
| 2014-10-27 |
45 |
4-101.11 maintain food contact surfaces smooth and easily cleanable. observed pans with teflon coating coming off. cdi- discarded |
| 2014-10-27 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed multiple tcs foods cooling properly but some cooling in high volume and/or plastic containers. cdi- procedure |
| 2014-10-27 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple utensils stored as clean with visible food residue stuck on them. cdi- removed to clean |
| 2014-08-26 |
21 |
3-501.17 date mark open, ready-to-eat potentially hazardous food (time/temperature control for safety food) - pf observed all cooked tcs foods cooled yesterday not date marked. cdi- date marked |
| 2014-08-26 |
18 |
3-501.14 cool tcs foods properly, 135 f -70 f within 2 hours and 70f-45f within 4 additional hours - p observed cut cabbage mix in covered large plastic container in walk in cooler , from yesterday at 49 f. cdi- discarded |
| 2014-08-26 |
31 |
3-501.15 cool tcs foods using approved and effective cooling methods - pf observed cole slaw cooling in large , high volume plastic container. cdi- process changed |
| 2014-05-01 |
31 |
3-501.15 tcs foods shall be cooled using effective and approved methods. observed hogh volume plasttic containers used to cool. when using ice stick, constant stirring is recommended. cdi- removed to freezer |
| 2014-05-01 |
22 |
3-501.19 tcs foods held usnig time as a public health control shall provide written procedures and time labeling of product. observed butter at 89 f. tphc template given |
| 2014-05-01 |
18 |
3-501.14 tcs foods shall be cooled to meet time/temperature requirements. (135-70 within 2 hrs and 70-45 within additional 4 hrs.) observed cooked ground beef at 130 f and roasted tomatos cooling at 101 f after 2.5 hrs. cdi- removed to freezer to flash co |
| 2013-11-07 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed staircase to dry goods room is very worn and rusted. can't be easily cleaned. observed concrete painted floor in dry goods room has chipped. |
| 2013-11-07 |
37 |
3-307.11 miscellaneous sources of contamination - c. observed opened and unsealed bag of panko bread crumbs in dry storage room. |
| 2013-11-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed soiled can opener blade. cdi - cleaned. |
| 2013-09-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. properly date mark tcs rte foods which will be held more than 24 hours after opening or preparation. observed no date marking on bagged rte foods (q |
| 2013-09-30 |
30 |
8-103.11 documentation of proposed variance and justification. observed no variance on site for foods which were observed to be packaged using rop. verification visit required. facility is directed to discontinue rop until such variance is received. |
| 2013-09-30 |
27 |
3-502.11 variance requirement. a facility shall obtain a variance from the state before packaging foods using rop (reduced oxygen packaging) unless food falls under 3-502.12, where foods may be packaged using rop with a haccp plan and without a variance. |
| 2013-09-30 |
16 |
3-401.14. raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. observed skirt steak still being cooked with a |
| 2013-09-30 |
12 |
3-402.11 parasite destruction. have paprasite destruction letter for salon on site at all times. observed no letter upon arrival. cdi - pic requested and received emailed letter after inspection. |
| 2013-03-12 |
12 |
3-402.11. ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction. applies to salmon in this facility. observed no such documentation today. corrected by instruction. have in place by next inspection. |
| 2013-03-12 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed most items date marked; but don't forget such things as opened cartons of cream and tcs rte foods which are held cold a |
| 2013-03-12 |
26 |
7-204.11. chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-cont |
| 2013-03-12 |
27 |
3-401.14. non-continuous cooking of raw animal foods requires prior approval from regulatory authority. observed that skirt steak is cooked in a non-continuous process and has no prior approval from the health department. submit a written procedure to hea |
| 2013-03-12 |
27 |
3-502.12. ensure that complete haccp plan is provided for cook-chill process for refried beans; charro beans; black beans; white and yellow queso sauces; chili gravy; chili con carne; chicken tortilla soup base; sour cream sauce; tinga chicken; brisket; a |
| 2012-11-26 |
14 |
maintain sanitizer at proper strength; not too weak. see 4-501.114. observed sanitizer measuring under 150 ppm quat in two spray bottles. corrected by refilling. |
| 2012-11-26 |
8 |
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. see 6-301.14. observed no signage at kitchen hand sinks. |
| 2012-11-26 |
14 |
maintain food contact equipment clean to sight and touch. see 4-601.11(a). observed soiled can opener blade stored as clean. |
| 2012-11-26 |
6 |
wash hands after handling soiled equipment and before handling clean equipment. see 2-301.14. observed employee loading soiled dishes and then wiping hands on apron before unloading clean dishes. corrected by pic and dishes rewashed. |
| 2012-11-26 |
27 |
variance is required for use weith cook-chill procedure. see 3-502.11. observed no variance in place. apply with variance committee once committee is accepting applications. |
| 2012-11-26 |
30 |
obtain variance for cook-chill. see 8-103.11. observed no variance in place. apply with variance committee once committee is accepting applications. |
| 2012-11-26 |
20 |
maintain all tcs foods at or below 45f. see 3-501.16. observed cut cabbage measuring 49f in line prep cooler. corrected by moving below. |
| 2012-11-26 |
1 |
pic must have certification see 2-102.12. observed uncertified pic. get certification in place for all p'sic by january 1; 2014. |