| Violation Date |
Code |
Description |
| 2018-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed short reach-in cooler with water puddling in the bottom. needs to be drained and maintained. observed shelving in the walk-in cooler peeling. need |
| 2018-11-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf- observed several metal pans of cooked chicken and beef cooked yesterday without a label in the short reach-in cooler. cdi- items were dated |
| 2018-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed chorizo stored in the reach-in cooler across from the grill at 54f dated 11/24. corrected during the inspection (cdi) - item was discarded. -1.5pts- repeat |
| 2018-08-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed two roaches in the kitchen during inspection. ensure that pest maintenance is called more often. -0pts- |
| 2018-08-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- observed large plastic bin a rice cooling in tightly covered been in walk-in coole |
| 2018-08-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf- observed items cooling in walk-in with no label. observed sauteed vegetables sauteed earlier today in reach-in cooler with no label. cdi- i |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed several items at the flip top unit near the handwashing sink above 45f. spoke with management during previous inspection about possibly switching over to time in lue of tempera |
| 2018-08-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed black build up inside of the ice machine chute. needs to be cleaned. verification required. -1.5pts- |
| 2018-08-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - observed salad tortilla bowls stored uncovered below the paper towel dispenser. cdi - relocated to prevent water from dripping onto bowls while drying hands |
| 2018-08-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed employee drink in freezer stored above/with facility food. needs to be separated. corrected during inspection (cdi) - drink was removed. -0pts- |
| 2018-05-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed washed lettuce stored underneath unwashed produce in walk-in cooler. cdi- order was rearranged. -0pts- |
| 2018-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed several items holding above 45f in cold holding units. kitchen is very warm and there's a lot of warm air coming from the back of the units. encouraged pic to utilize tphc unti |
| 2018-05-30 |
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 small plastic picture being used to scoop corn. handle was in product. |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed debris in gaskets. needs to be cleaned. -0pts- |
| 2018-01-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed one sticker on metal pan stored as clean. ensure dissolvable stickers are being removed during cleaning process and all other stickers are removed |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair. - observed torn gaskets on reach in coolers located under flat top grill. needs to be repaired/replaced. -1pt- |
| 2018-01-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed a couple of metal pans stacked wet on shelving. ensure dishes are properly dried before stacking. cdi- items were arranged to help facilitate drying. -0pts- |
| 2018-01-31 |
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 styrofoam cup being used as a scoop in cane sugar. provide scoop with |
| 2018-01-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wiping cloth in bucket with 0ppm concentration of sanitizer. cdi- water was replaced with sanitizer at appropriate concentration. -0pts- |
| 2018-01-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed debris on plates stored as clean. cdi- plates were removed and taken to be cleaned.4-602.11 clean the equipment and utensils used with nontcs foods a |
| 2017-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dicer being stored as clean with zucchini left in blade. cdi: dicer was taken to dish washer to be properly cleaned. 4-501.114 maintain sanitizer at c |
| 2017-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped lettuce holding at 46-47f in cooler drawers. cdi: lettuce was taken to walk-in to quickly cool. all other items in prep cooler were well below 45f. |
| 2017-11-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed several squeeze bottles and containers of spices without labeling. |
| 2017-11-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items throughout kitchen without date labels made yesterday including mushrooms, several pans of cooked meats in prep coole |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on prep cooler gaskets/in prep coolers. observed walk-in cooler shelves with build-up. observed cleaning needed on the side o |
| 2017-11-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed on the floors and walls behind e |
| 2017-11-20 |
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. repeat observed bowls without handles being used as scoops in dry goods. ensure h |
| 2017-09-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items in hot holding on stove to be less than 135f. cdi: all items were reheated on the grill to temperatures well over 165f. |
| 2017-09-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee on grill grab raw chicken with gloved hand out of cooler drawer, place chicken on grill, take off gloves and start to put on new gloves without washing hands. cdi: ehs |
| 2017-09-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles and spices in kitchen without labels. |
| 2017-09-05 |
37 |
3-307.11 miscellaneous sources of contamination - c observed employee on cook line dunking utensils in red sanitizer bucket, wiping utensils off with rag, and placing them in a container for re-use. cdi: ehs informed pic that utensils cannot be submerged |
| 2017-09-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets being stored on the floor throughout kitchen. store sanitizer buckets off of the floor in a place where they will not contaminate food, equipment o |
| 2017-09-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menus without consumer advisory asterisk on salmon and carne asada, both which are offered undercooked. o |
| 2017-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food processor and blender that had been washed, being stored at prep station with water still inside with lids on. cdi: ehs suggested leaving equipment disassembled for ai |
| 2017-09-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed in cooler gaskets and around cooler door seals. observed walk-in shelves with build-up. observed cleaning needed on shelving |
| 2017-09-05 |
51 |
6-501.18 maintain hand washing sinks, toilets and urinals clean. repeat observed pink build-up on hand sink handles and in the basin of the hand sink by the dish machine. |
| 2017-09-05 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed on the floors and walls behind e |
| 2017-09-05 |
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 without handles being used as scoops in dry storage containers. cd |
| 2017-06-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -repeat- observed missing ceiling tile above dish washing area. |
| 2017-06-02 |
51 |
6-501.18 maintain hand washing sinks clean. observed pink and black build-up on dish washing and bar hand sinks. cdi: dish washing hand sink was cleaned during inspection. |
| 2017-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in cooler gaskets throughout. |
| 2017-06-02 |
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 a small pan of cooked veggies from yesterday with no date and a tub of salsa from yesterday with no date. cdi: ehs allowed pic to p |
| 2017-06-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p -repeat- observed cooked chicken in prep cooler from the 5/31, cooked chicken in individual bags in salad prep cooler, and the top portion of chorizo in prep top cooler all above 45f. th |
| 2017-06-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cleaning needed on server ice machine cover. observed build-up in bar soda hose nozzles. cdi: pic was informed of ice container and soda nozzles |
| 2017-06-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of unwashed produce being stored on shelves above ready-to-eat produce. cdi: pic switched storage order to where unwashed produce was stored below rte foods. |
| 2017-03-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sticker buildup on several stacked contianers. |
| 2017-03-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed plate stored in handsink. cdi: plate removed.6-301.14 post a handwash sign at each handsink. observed missing handwash sign at bar handsink upstairs. cdi: han |
| 2017-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa in reach cooler holding above 45f. pic stated that servers had salsa on the counter during part of lunch. cdi: item taken to walk in cooler for rapid cooling. observed gu |
| 2017-03-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands and turn handsink off with no barrier to prevent recontamination of h |
| 2017-03-02 |
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 chorizo in walk in at 43f from 2/26. cdi: product discarded. |
| 2017-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers. repeat violation |
| 2017-03-02 |
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 large stone salsa bowl. facility said that it is used only for |
| 2017-03-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tile above dish washing area. |
| 2017-03-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with unapproved jewelry. |
| 2016-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed steak and carnitas in drawer holding above 45f. cdi: items removed from service. |
| 2016-12-01 |
46 |
4-603.16 rinsing procedures - c observed employee move from washing dishes, straight to sainitizing dishes. cdi: pic directed employee to set up sinks in wash, rinse, then sanitize order. |
| 2016-12-01 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged plastic containers and lids being used to hold food items inside of walk in cooler.4-501.11 maintain equipment in good repair. observed split gasket at salad cooler door. |
| 2016-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying utensils after they come out of the dishwasher. cdi: pic directed to discontinue towel drying utensils and air dry. |
| 2016-12-01 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor at salad station. |
| 2016-12-01 |
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 some ground spices on dry storage with no labels and bottle with white granular in it, with no labels. cdi: items properl |
| 2016-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken stored in fryer basket at 107f. pic reheated to chicken to over 165f. |
| 2016-12-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wearing gloves adjust hat and then handle ready to eat food. cdi: food reheated to 165f. employee doffed gloves, washed hands, then donned ne |
| 2016-09-15 |
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 missing ceiling tile over dish machine and missing light cover in dish area. |
| 2016-09-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on several prep units in need of resurfacing or replacement. |
| 2016-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-08-30 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on duty at time of inspection. |
| 2016-08-30 |
8 |
o5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed towels and aprons in handsink at door to kitchen. repeat violation. |
| 2016-08-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzle in upstairs bar and ice machine with build up of mold. 4-501.114 maintain sanitizer at correct concentrations when being used to s |
| 2016-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several containers of lettuce , container of cheese, pico above 45 degrees. cdi discarded items. repeat violation. |
| 2016-08-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken , black beans, rice and ground beef holding below 135 degrees. cdi rice discarded, ground beef and chicken and black beans reheated to 165 degrees. |
| 2016-08-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed two prep units without internal thermometers. |
| 2016-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-08-30 |
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 cooler with build up of food debris and in need of cleaning. -0 points- |
| 2016-08-30 |
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 two containers of enchiladas dated 08-25 and held between 41-45 degrees. should have been |
| 2016-06-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed items stored in numerous hand wash sinks and some handwash sinks used as dump sinks. cdi by instruction. |
| 2016-06-24 |
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 chicken , ground beef and black beans cooled from last night at greater than 45 degrees. see temperature chart. cdi disc |
| 2016-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tilapia, shrimp, lettuce and pico in prep unit 5 greater than 45 degrees. cdi unit taken out of service and foods taken to walk in to cool. |
| 2016-06-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stored as clean with food debris in clean dish rack. cdi moved to dishwasher to be recleaned. |
| 2016-06-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-06-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of replacement or resurfacing. |
| 2016-06-24 |
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 chicken, ground beef , and black beans cooled in to great of volume to f |
| 2016-03-14 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed reheted black beans on hot holding line at 124 degrees should have been reheated to 135 or greater. cdi reheated s |
| 2016-03-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed wall in dish room heavily molded and in need of |
| 2016-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food residue on shelving in produce walk in. -0 points- |
| 2016-03-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on all prep unit in need of resurfacing or replacement. -0 points- |
| 2016-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-03-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice and corn cooling on sheet pans but layers were to thick to properly |
| 2016-03-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice and roasted corn did not make 2 hour window or cooling at a rate insufficient to make cooling window. cdi corn take |
| 2016-03-14 |
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 dishwasher handling soiled dishes and then clean without a han |
| 2015-11-23 |
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 salad lettuce cooling in deep portion in prep cooler. cdi - pic moved to s |
| 2015-11-23 |
14 |
4-602.11 (e) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on soda nozzle and around the chute of the ice machine. cdi - pic cleaned these items. -1.5-4-602.11 clean the equipment and utensils |
| 2015-11-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee cooking at beginning of inspection without wearing head covering. cdi - pic instructed employee to put on |
| 2015-11-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in the dish room blocked by soiled linen container at the beginning of the inspeciton. cdi - pic moved soiled linen container and restored access. -1- |
| 2015-11-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observwed unwashed pineapples stored above ready-to-eat foods. cdi - pic moved pineapples to the same shelf as other unwashed produce. -1.5-3-302.11(a) separate the different types of raw a |
| 2015-11-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the back of prep sink and in the bottom of salad prep cooler. store these in sanitizer solution between uses. -0- |
| 2015-11-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso hot holding at 120f. cdi - pic reheated queso to 165f and placed back in hot holding. -0- |
| 2015-11-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in soild bus tubs. cdi - pic had employee wash bins and utensils. -0- |
| 2015-11-23 |
54 |
6-303.11 intensity-lighting - c observed blown lights in the cold holding equipment and missing bulbs in dish room. replace these. -0- |
| 2015-11-23 |
49 |
5-402.13 maintain sanitary sewage system.-p observed dish machine effluent pipe offset from drain, leaking water on floor under dishwasher in back bar area. have pipe extended to reach the drain. -0- |
| 2015-11-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils stored on soiled hot holding pan lids. cdi - pic washed utensi |
| 2015-11-23 |
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 rusty shelving in cold holding units throughout kitchen. resurface or replace she |
| 2015-09-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on drying rack near ice machine that were wet stacked. |
| 2015-09-04 |
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 containers of black beans, chicken, corn, refried beans, pico and steak that was dated when pan |
| 2015-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal pans and plates that were soiled with food debris. cdi facility moved soiled utensils to kitchen for cleaning. repeat. |
| 2015-09-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in unit with gloves and continue food prep. cdi hands washed and gloves changed. |
| 2015-09-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink with food debris. cdi 6-301.14 post a handwash sign at each handsink. observed upstairs handsink without handwash sign. cdi sign provided. |
| 2015-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above food for the facility in walk in unit. cdi item moved. |
| 2015-08-12 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. pic shall ensure that foods shall not be cold held in units that they are knowledgeable are not working, make sure foods are cooled using the proper methods and meet c |
| 2015-08-12 |
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. observed pan seared slamon on menu that does not have parasite destruction letters. verifcation required. |
| 2015-08-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken over raw fish in reach in unit. cdi items relocated. |
| 2015-08-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with black debris. cdi item broken down for cleaning. 4-601.11(a) equipment food contact surfaces and utensils shall be clean |
| 2015-08-12 |
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 black beans and pablano peppers that were cooling for over 2 hours and above 70f. cdi items discarded. |
| 2015-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility continue using prep unit that they were aware that was not in working order and another prep unit at 60f holding foods above 45f. cdi items moved from prep units to co |
| 2015-08-12 |
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 ancho sauce mix and chorizo held over 7 days. cdi items discarded. observed roasted pineapples |
| 2015-08-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed two deep containers of rice, chicken stock, butter, and large container of queso below 135f. cdi items reheated. repeat. |
| 2015-08-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed degreaser and bleach bottles not labeled with common name. cdi items labeled. repeat. |
| 2015-08-12 |
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 pablano peppers tightly covered, black beans stacked close together on ra |
| 2015-08-12 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed bar with open windows to outside with air curtains not turned on to prevent rodents and insects from entering. |
| 2015-08-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor in kitchen and bar area. repeat. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer c |
| 2015-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in unit, inside prep units, and inside upstairs beer cooler soiled with debris. repeat. |
| 2015-08-12 |
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 floors throughout entire kitchen with missing grouting and cracked tiles, and |
| 2015-08-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed brunch menu with with foods that undercooked items that are not asterisk to denote its undercooked. repe |
| 2015-03-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed takout, brunch, and dinner menu missing disclaimer, and missing asterisks from dinner menu (on huevos ra |
| 2015-03-26 |
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 multiple tcs items that were not dated with when the food was cooked or prepared but date is wa |
| 2015-03-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed tinga sauce, black beans, rice, ground beef, and queso below 135f. cdi items reheated atleast to 135f. |
| 2015-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed bar gun, soda nozzle, metal containers, and plastic containers soiled with debris. cdi items moved for cleaning. repeat4-501.114 maintain sanitizer a |
| 2015-03-26 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed containers of bacon, croutons, cane sugar, and salt and pepper mix uncovered anf not protected from debris. cdi items covered. 3-302.11(a) separate |
| 2015-03-26 |
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 employees washing hands and recontaminate hands by turning off |
| 2015-03-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee touch rte foods with bare hands. cdi item discarded and hands washed. |
| 2015-03-26 |
2 |
2-201.11(e) ensure food employees report illnesses, symptoms and exposure.-pf. observed facility without written policy in place. verification required. cdi provided health department health policies. |
| 2015-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed cook line handsink with tomatoe sauce, and wait staff sink with ice inside. cdi items washed out. repeat.6-301.12 provide paper towels or approved alternative |
| 2015-03-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed santizer bucket not labeled with common name. cdi bucket labeled. |
| 2015-03-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored on rack with single service items used for facility. |
| 2015-03-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cup with sanitizer stored inside of ice used for drinks. |
| 2015-03-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on floor. repeat. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of |
| 2015-03-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils stored in cold water in prep top and ice scoop stored in soile |
| 2015-03-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility without quat strips for buckets. cdi dish repairman came and brought strips. |
| 2015-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed storage racks in walk in unit, undersides of drink machine, ice scoop holder, and stickers left back on exterior of plastic and metal tubs. |
| 2015-03-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed uncovered waste bins in womens bathroom. |
| 2015-03-26 |
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 grouting missing and cracked tiles in kitchen area. repeat. |
| 2015-03-26 |
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 facility with lettuce and pico mix cooling and tightly covered in reach i |
| 2014-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed the ice machine was not clean to sight and touch and could not be fully opened for inspection. pic did not know how it was opened for cleaning. |
| 2014-12-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed an employee pulling on gloves when the inspection started without first washing their hands. cdi.| |
| 2014-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed the handsink on the cook line was being used to hold utensils. the handsink at one of the bars had a cutting board and two knives sitting on it. cdi. 6-301 |
| 2014-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks on cutting boards when the inspections began. cdi - moved |
| 2014-12-12 |
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 beans were too close together on sheet pans and air was not able to move |
| 2014-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not held in sanitizer in several areas. observed sanitizer bucket on the floor of the bar. cdi. |
| 2014-12-12 |
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 knives were stored on the line in the gap between equipment. cdi. |
| 2014-12-12 |
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 floor damage including cracked tiles and missing grout causing these areas to |
| 2014-12-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed sugar and flour unlabeled. cdi. |
| 2014-08-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed vegetables stored over cooling foods in walk in. cdi items moved.3-304.11 food contact w |
| 2014-08-18 |
14 |
. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic and metal containers soiled with food debris and |
| 2014-08-18 |
17 |
3-403.11 reheating for hot holding - p. 3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed rice reheated for hot holding at 124f. cdi item reheated. |
| 2014-08-18 |
18 |
3-501.14 cooling - p. 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 beans that were cooked in the morning at 84f. suggested facility split days certain food items are pr |
| 2014-08-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p, observed butter on cook line at 68f and feta on top of food in p |
| 2014-08-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminde |
| 2014-08-18 |
31 |
3-501.15 cooling methods - pf. 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 covered in a deep plastic cont |
| 2014-08-18 |
34 |
4-204-112 temperature measuring devices-functionality. 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach in units without thermometers. |
| 2014-08-18 |
41 |
3-304.12 in-use utensils, between-use storage - c. 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 c |
| 2014-08-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed drawer doors by grill soiled with debris, ooler r |
| 2014-08-18 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. 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. observe |
| 2014-04-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. foods shall be stored according to final cook temperature. observed raw beef stored above raw seafood in meat cooler. cdi item relocated. |
| 2014-04-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed plates and large plastic containers soiled with food debris. cdi items moved to dish area for cl |
| 2014-04-29 |
26 |
7-102.11 common name-working containers - pf. chemical containers shall be labeled with its common name. observed unlabeled bottle of windex. cdi bottle labeled. |
| 2014-04-29 |
31 |
3-501.15 cooling methods - pf. foods shall be kept uncovered to allow proper ventilation. observed ribs wrapped in saran wrap on a speed rack, and a container of deviled eggs tightly covered. cdi items uncovered for cooling. |
| 2014-04-29 |
37 |
3-307.11 miscellaneous sources of contamination - c. food shall be protected from contamination that may result from a factor not specified. observed ice containers at bar areas, that were not in used uncovered. cdi provided coveres. |
| 2014-04-29 |
8 |
6-301.12 hand drying provision - pf. each handsink shall be provided with hand drying device. observed no paper towels at the upstairs bar sink. cdi paper towels provided.5-205.11 using a handwashing sink-operation and maintenance - pf. handsinks shall be |
| 2014-04-29 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. multiuse food contact surfaces shall be smooth and free of breaks, cracks, and chips. observed 2 plastic containers chipped and broken. cdi items discarded. |
| 2014-04-29 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be kept free of dirt, food residue, and other debris. observed doors of reach in freezer soiled with debris. |
| 2014-04-29 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be maintained in good repair. observed baseboards missing in womens bathroom, and floors in kitchen missing grouting. |
| 2014-04-29 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a chemical sanitizer between uses and containers of sanitizers shall be stored off the floor. observed wet wiping cloths on prep table in kitchen and observed two buckets store |
| 2013-11-07 |
6 |
2-301.14 when to wash2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils.hand must be washed before doning gloves.observed multiple glove changes with no hand washing. cdi- correcte |
| 2013-11-07 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.observed food employee patting down cooked chicken in cold hold drawer with bare hands.cdi- instruction provide |
| 2013-11-07 |
16 |
3-401.11 raw animal foods-cookingrules prohibit non-continuous cooking of proteins without prior approval from mchd.observed pic state facility does not partially cook carne asada; it is cooked for immediate service.observed small container of partially c |
| 2013-11-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above.observed one pan of black nbeans hot holding at |
| 2013-11-07 |
18 |
3-501.14 cooling3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f.observed cooked , undate marked chicken in walk in cooler at 50 f. pic could not |
| 2013-11-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days) |
| 2013-11-07 |
31 |
3-501.15 cooling methodsrules require effective methods be used to cool tcs foods.observed black beans cooling in walk in cooler in high volume plastic containers with ice bats in some.observed 24 f rate of cooling rate. vr cooling procedure change |
| 2013-11-07 |
42 |
4-901.11 equipment and utensils, air-drying requiredrules require proper air drying.observed multiple tightly wet staked meatl pans. |
| 2013-08-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed a few tcs foods in cold hol |
| 2013-08-16 |
16 |
3-401.11 raw animal foods-cookingrules requirefacility to have written procedures for non continous cooking.observed facility non-continuous cooking its carne asada. cdi- instruction provided and facility will not partially cook. |
| 2013-03-13 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-13 |
6 |
) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as speci |
| 2013-03-13 |
12 |
3) aquacultured fish; such as salmon; that: (a) if raised in open water; are raised in net-pens; or(b) are raised in land-based operations such as ponds or tanks; and(c) are fed formulated feed; such as pellets; that contains no live parasites infective t |
| 2013-03-13 |
16 |
3-401.14 non-continuous cooking of raw animal foods.raw animal foods that are cooked using a non-continuous cooking process shall be:(a) subject to an initial heating process that is no longer than sixty minutes in duration;p(b) immediately after initial |
| 2013-03-13 |
31 |
rules require proper cooling methods be used when cooling all tcs foods.observed multiple fresh made salsa and pico and shredded cheese at 50-55 f in walk in cooler in high volume plastic containers; covered; and in open prep units overstocked. cdi- remov |
| 2013-03-13 |
23 |
a) 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 shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-03-13 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked vegetabales and proteins not date marked. cdi- pic voluntarily discarded |
| 2012-12-27 |
7 |
rules prohibit bare hand contact of ready to eat foods. observed cook bare handling ready to eat cheese. cdi- pic corrected |
| 2012-12-27 |
31 |
rules require tcs foods be cooled using approved methods. observed inefective ice baths not going to meet cooling time requirements. cdi- procedure changed |
| 2012-12-27 |
23 |
rules require all raw or undercooked proteins have a consumer advisory on the menu. observed raw/undercooked items not disclosed. cdi- corrected through instruction. facility to use table tents until reprint. |
| 2012-12-27 |
18 |
rules require cooling of tcs foods by specific time / temperature criteria. observed black beans cooling at 73-90 f after 3 hours. cdi- cooling procedure changed. |
| 2012-12-27 |
16 |
rules prohibit interuption of cooking process without prior approved written procedure. observed reheated chicken at 99 f interupted cooking process. cdi- procedure changed |
| 2012-12-27 |
14 |
rules require ware washing units sanitize by minimum concentration. observed bar glass machine not sanitizing at time of inspection. cdi- primed and working |
| 2012-12-27 |
13 |
rules prohibit raw protein prep and ready to eat prep at same time/location. observed raw fish prepped on cutting board and then cooked quesadilla cut on same board. cdi- pic corrected and quesadilla discarded. |
| 2012-12-27 |
2 |
rules require facility's employees have certain level of understanding of employee health policy. observed they do not. cdi- corrected through instruction. |