| Violation Date |
Code |
Description |
| 2018-12-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the drain underneath the dish machine not properly draining due to heavy buildup. have cleaned. |
| 2018-12-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips onsite. cdi-test strips were provided for use until more chlorine test strips can be purchased. |
| 2018-12-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food product stored on the floor in the walk in cooler. cdi-the containers of product were moved off of the floor. |
| 2018-12-13 |
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 beans cooling in a container that is too large to properly cool foods. |
| 2018-12-13 |
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 beans that did not cool within the proper time frame. cdi-the product was discarded. |
| 2018-12-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup inside the ice machine and is contaminating the ice. cdi-the ice machine was turned off and the ice will be melted and the machine wil |
| 2018-12-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above vegetables in the walk in cooler. cdi-the eggs were moved to the bottom shelf. repeat. |
| 2018-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the a wash cloth and a container stored in the hand wash sink. cdi-the items were removed. do not stored items in the hand washing sink. |
| 2018-12-13 |
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 handling lettuce with no gloves on. cdi-the employee stopped, washed hands, and put on a clean p |
| 2018-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above cooked chicken in the flip top reach in cooler. cdi-the eggs were moved to the bottom shelf. repeat. |
| 2018-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on the two large strainers, a small strainer and a grater. cdi-all items were sent to the dish machine for proper washing, rinsing, and |
| 2018-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the flip top cooler holding product above 45f. the product was holding between 46-50f. it was found that the unit was turned up. cdi-the owner turned the unit back down. |
| 2018-09-18 |
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 fried chicken cooling on the counter below 135f. cdi-the chicken was pl |
| 2018-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed thorough cleaning needed to the shelves in the walk in cooler, the walls, floors and ceiling of the walk in cooler, the shelves in the dry storage |
| 2018-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the walk in cooler door and the middle door of the flip top cooler. the owner is working on having them replaced. repeat. |
| 2018-09-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy cleaning needed to the floors and walls o |
| 2018-09-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed the handles of the scoops stored in the dry storage product. cdi-the |
| 2018-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plates and containers with food buildup. cdi-the plates and containers were sent to the dish machine cleaning. repeat. |
| 2018-06-19 |
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 employee put on a hair net and then begin preparing food witho |
| 2018-06-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a lid stored ontop of the hand sink. cdi-the lid was removed. do not store anything ontop or in the hand washing sink. |
| 2018-06-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef in the small reach in cooler. cdi-the chicken was moved to the bottom shelf. repeat. |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the walk in cooler holding barely holding at 45f. there is no violation today. **it is recommended that your walk in cooler be looked at in order to keep proper temperatures. |
| 2018-06-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed two servesafe certifications on the wall, but the employees were not at the restaurant. |
| 2018-06-19 |
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 several scoops with their handles being stored in the sugar container |
| 2018-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on the middle cooler door, and to the walk in cooler door. have replaced. |
| 2018-06-19 |
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 to the walk in cooler shelves and ceiling. have cleaned. repeat. |
| 2018-06-19 |
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 to the walls and ceilings of th |
| 2018-06-19 |
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 sauces, and pupusas past their date marking requirements. cdi-the product was thrown a |
| 2018-02-12 |
6 |
2-301.14 when to wash - pobserved an employee handle raw tilapia and then change gloves without washing hands- cdi employee stopped to wash hands. |
| 2018-02-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored over jalapenos- cdi beef moved to the bottom shelf of the meat rack. the storage order looks so much better today- just be careful on the small containers now. |
| 2018-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on plates, pans, lemon press', and other food contact surfaces- all sent to be rewashed.4-702.11 before use after cleaning - pobserved pots |
| 2018-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -observed salsa and chicken holding at <135f today- cdi chicken sent to walk in to begin cooling process and salsa was reheated. |
| 2018-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs items in the small make table holding at >45f today- cdi milk discarded. the rest of the items were put on time and used during the inspection for orders.repairman on the |
| 2018-02-12 |
33 |
3-501.13 use approved thawing methods.observed yuca and raw pork thawing in standing water today- cdi both put back into the walk in cooler. |
| 2018-02-12 |
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 touching avocado to plate with their bare hands- cdi discarded and employee put gloves on. |
| 2018-02-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.toothpicks stored in a container with crumbs today. |
| 2018-02-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.deep dark grooves are present on a few cutting boards.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp int |
| 2018-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.walk in racks have build up. |
| 2018-02-12 |
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.build up on wall racks, walls, and cooler floors today.obs |
| 2018-02-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests today- much better than last time- mostly seen around the bar handsink. |
| 2017-10-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed open employee drinks stoerd on prep surfaces- cdi drinks moved to below prep areas. |
| 2017-10-16 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved <100f in the restrooms- vr in 10 days.observed a blocked handsink at the bar and staff washing hands in the |
| 2017-10-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved any raw meats stored over different types of veggies- not able to correct during inspection. vr on 10/26. |
| 2017-10-16 |
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. -psoup was cooling from the night before and still had not reached <45f- cdi discarded by pic during inspection. |
| 2017-10-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2017-10-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved soup that had cooled overnight in a very deep portion inside of a plastic c |
| 2017-10-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed multiple vegatables stored on the floor of the walk in cooler- staff could not correct during inspection. vr by 10/23. |
| 2017-10-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.dumpster's top lid was left open today- keep closed when not in use. |
| 2017-10-16 |
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.build up on ceiling vent |
| 2017-10-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pestsobserved pests in the facility. |
| 2017-08-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved tamales, beans, cut cabbage, and other tcs foods that were made on friday-sunday and none had a date of making on them- all back da |
| 2017-08-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-08-02 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved employees handling raw meat and then handling ready to eat foods without changing gloves or washing hands. employee stopped to wash hands to correct. due to the kitchen sink not wor |
| 2017-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved small make table holding foods at >45f today- tcs foods in the unit discarded except shrimp that was still frozen. |
| 2017-08-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved clorox and degreasor not labeled today- labeled during inspection to correct. |
| 2017-08-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some caulking that was done at teh walk in freezer but the wall is still damaged at teh dishmachine and the wall is damaged |
| 2017-08-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed food stored on the floor in teh walk in freezer and plaintains on the floor of the walk in cooler again.picked up by staff during |
| 2017-08-02 |
50 |
5-401.11 capacity and drainage - cobserved no pipe on the handwash sink in the kitchen- staff having to use a bucket- repair by 7/9. |
| 2017-08-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster lid open today and trash on the ground around it- trash is less than last time but needs to be picked up when spilled.\5-501.115 discard items |
| 2017-08-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.6-501.112 removing dead or trapped birds, insects, rodents and other pest - cobserved pests today on the floor and dead pests in the walk in freezer on the floor. |
| 2017-05-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite. |
| 2017-05-10 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pobserved employee handling cilantro with barehands- cilantro discarded. |
| 2017-05-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw pork stored over tortilla balls today. |
| 2017-05-10 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -pobserved multiple foods that had been cooling from the night before and had met 45f or less- cooling looked much much better. one pan |
| 2017-05-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved a bottle labeled as sanitizer today and it was an unknown substance- dumped out today to correct.observed hydrogen peroxide stored over the prep counter and m |
| 2017-05-10 |
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. -pfobserved beans that had been cooled uncovered, in a metal pan, but it was a little t |
| 2017-05-10 |
33 |
3-501.13 use approved thawing methods.observed chicken and pork thawing at room temperature today. chicken moved to walk in cooler and pork began to be prepped by staff. |
| 2017-05-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests today in the door frame and on floor. |
| 2017-05-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed plantains stored on the floor in the walk in cooler. |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair.observed torn gaskets on the flip top table.observed rusted walk in racks.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 |
| 2017-05-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed the cardboard dumpster overflowing and open. |
| 2017-05-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed a wall hole near the dishmachine. observed a gap at teh walk in freezer where it meets the floor and a gap between the wall |
| 2017-02-09 |
21 |
observed tamales and slaw dated as made on 2/1 and was past 7 days allowed. discarded to correct. remember to date tcs foods in the make table too.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been |
| 2017-02-09 |
1 |
observed no one onsite with a manager's food saftey certificate. observed a child in the kitchen- child removed to correct.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-02-09 |
35 |
observed salt, flour, seasonings adn sugar not labeled today.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-02-09 |
37 |
observed plantains and a contianer on the floor of coolers today. store 6 off of floor.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-02-09 |
26 |
observed sanitizer and degreasor not labeled- labeled to correct. observed air freshener stored next to coffee filters- spray moved to chemical storage today.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf7-201.11 |
| 2017-02-09 |
51 |
observed no covered trashcan in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-02-09 |
52 |
observed dumpster lid open. keep closed.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-02-09 |
54 |
observed no light shield on lights above dishmachine and one light at grill is missing an endcap.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-02-09 |
45 |
observed rusted walk in cooler racks that have peeling paint- replace or resurface.4-501.11 maintain equipment in good repair. |
| 2016-11-08 |
1 |
observed no one onsite with a certified food protection manager's certification.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-11-08 |
4 |
observed a drink stored on the prep counter with no lid. drink moved to the bottom shelf to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-11-08 |
8 |
observed a pan stored in the handsink today and observed heavy boxes of fruit that had come in stored in front of the only kitchen handsink. items moved today to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-p |
| 2016-11-08 |
14 |
observed a spatula being washed in the 3 comp sink and it was put on the stove as clean without sanitizing it(no sanitizer over there to use). dishes began to be run through dishwasher after pre washing in the sink to correct.4-702.11 before use after cl |
| 2016-11-08 |
18 |
observed two batches of beans that were made yesterday and still had not fallen below 45f. the middle of the product was warmer than the outside indicating a cooling issue.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within |
| 2016-11-08 |
21 |
observed two soups and lettuce that was cut or made two days ago and they did not have a date on them. both back dated during the inspection.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -p |
| 2016-11-08 |
31 |
observed beans that had been cooling over night uncovered and in a metal pan inside of the walk in cooler. these beans were in too deep of a portion to cool properly. split these into thinner portions and keep them uncovered as observed today. beans di |
| 2016-11-08 |
23 |
observed eggs offered any way without an asterik with a health statement and observed no table tents warning customers of the heatlh risk. vr with in 10 days.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advis |
| 2016-11-08 |
43 |
observed deli wrap and toothpicks stored directly next to the bar handwash sink- moved so they would not be contaminated by handwash splash.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the flo |
| 2016-11-08 |
45 |
observed rusted racks and a rusted walk in door today.4-501.11 maintain equipment in good repair. |
| 2016-11-08 |
51 |
observed no covered trash can in the women's bathroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-11-08 |
52 |
observed the grease trap lid open and the recycle bin lid open today.observed trash on the ground around the dumpster.5-501.113 covering receptacles - c |
| 2016-11-08 |
53 |
observed build up on the ceiling vents.observed broken tile on the floor and wall. observed low grout around the dishwasher.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vent |
| 2016-11-08 |
54 |
observed no cover on light above dish machine.6-202.11 light bulbs, protective shielding - c |
| 2016-11-08 |
37 |
observed food stored on the floor in the walk in cooler and in the walk in freezer- foods picked up during inspection to correct.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-08-23 |
33 |
3-501.13 use approved thawing methods. frozen veggies fro use in papusa thawing in bag on counter top. cdi - placed under running water in prep sink top thaw. |
| 2016-08-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p chef changed gloves without washing hands in between. cdi - verbal reminder; chef washed hands before donning new clean gloves. |
| 2016-08-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes stored above ready to eat foods like cut peppers and onions. cdi - cooler rearranged with correct storage order. |
| 2016-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw beef, raw chicken, cut tomatoes, lettuce, queso cheese all holding above 45f in flip top cooler. cdi - all discarded. vr - will returen within 10 days to verify correction. facility |
| 2016-08-23 |
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 ground beef cooling on stove top at 94f and raw chicken cooler in walk in freezer |
| 2016-08-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one food worker in kitchen prepring chicken with no hair restraint. verbal correction. |
| 2016-08-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf pan of raw beef s |
| 2016-08-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. two boxes of single service plates stored on the floor near the rest rooms. place these on shelves. |
| 2016-08-23 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. one wire strainer worn with broken wires. cdi - discarded. low prep cooler holding contents at 50-55f. will return for vr (see number 20). walk in cooler shelves |
| 2016-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of food debris from shelves in walk in cooler. |
| 2016-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths held in solution that at 0ppm. cdi - chlorine added to raise concentration to 200ppm chlorine. |
| 2016-08-23 |
54 |
6-303.11 - provide at least 2 foot candles of light at ware washing areas. lights over three comp sink not funtioning. repair. |
| 2016-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.food stored on floor of freezer.bag of rice stored on floor in storage room. |
| 2016-06-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed thin probe thermometer with no battery. verification needed. |
| 2016-06-08 |
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: found fried chicken in container cooling in dense volume. spread out on tray and p |
| 2016-06-08 |
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: found empanadas, potatoes, deli ham, opened milk not date marked. allowed to mark empanadas. milk and ham discarded by pic.3-501.18 discard |
| 2016-06-08 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: uncovered containers of food in walk-in cooler. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw proteins stored over ready-to |
| 2016-06-08 |
8 |
| 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: found cutting utensil stored in kitchen handsink. cdi- removed knife. |
| 2016-06-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed employees not informed of their reporting responsibilities as to illness or symptoms. cdi- left fda employee health f |
| 2016-03-15 |
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 salsa cooling for 3.5 hours and still at 58f in center of container. cdi - salsa separated into smaller portions and placed in |
| 2016-03-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p containers of raw beef in ow prep cooler holding above 45f. cdi - these were placed in walk in freezer for rapid cool down. repeat violation. |
| 2016-03-15 |
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 salsa cooling in 5 gallon cambro with lid on and fried chicken cooling while tight |
| 2016-03-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p chlorine sanitizer in spray bottle at bar above 200ppm; test strip bleached out. cdi - diluted to 100ppm chlorine. |
| 2016-03-15 |
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. scoops stored with handles in contact with dry goods like flour and sugar. cdi - |
| 2016-03-15 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler shelves becoming rusty and difficulty to clean. clean and paint or replace. |
| 2016-03-15 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. front door proped open. cdi - door closed. |
| 2015-12-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in kitchen spray bottle testing at 10ppm. cdi - remade at 100ppm chlorine. |
| 2015-12-14 |
54 |
6-303.11 lighting intensity shall be at least 20 foot candles in areas used for warewashing. repair lights above three comp sink that are not functioning. lights are also not functioning in the women's rest room. repair. |
| 2015-12-14 |
45 |
4-501.11 maintain equipment in good repair. both flip top prep coolers not maintaining required temperatures. have units serviced. |
| 2015-12-14 |
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. scoop in sugar bin stored with handle touching sugar. cdi -reinserted with handle |
| 2015-12-14 |
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 chicken tamales with no date in walk in cooler; staff indicated these were made on the morning 12-12-15. cdi - back dated. improvement noted |
| 2015-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p all tcs foods in flip top prep cooler holding above 45f. cdi - items preped this morning such as slaw, cut lettuce, cut tomatoes, and pico placed in walk in freezer for rapid cool down; |
| 2015-12-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed cucumbers and tomatoes stored above ready to eat foods like pickled onions and cut veggies. cdi - cooler rearranged with unwashed vegges below ready to eat foods. |
| 2015-12-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2015-12-07 |
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 cooked chicken in low prep cooler with no date; staff seemed confused on prep date cdi - discarded due to temperature violation. (see 20). 3 |
| 2015-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cabbage, lettuce, pico, tomatoes, raw shrimp, raw chicken, raw fish, raw beef, and cooked chicken holding above 45f in low prep coolers/ flip tops. cdi - recently preped items moved to w |
| 2015-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p refried beans and enchelada sauce holding below 135f in steam well. cdi - items returned to 165f+ after stirring. |
| 2015-12-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer in spray bottle above 200ppm chlorine; test strips bleached out. cdi - solution cut in half five times to dilute to 200ppm chlorine. |
| 2015-12-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present with food protection manager certification during the inspection; certified manager arrived at end of inspection. |
| 2015-12-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at only kitchen handsink. cdi - staff restocked. |
| 2015-12-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf lettuce, cabbage, tomatoes, and pico tightly wrapped in plastic while cooling. cdi |
| 2015-12-07 |
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. wipe dust from walk in cooler ceiling. |
| 2015-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths in kitchen stored on prep counter; wet wiping cloths behind bar are held in soapy water. cdi - sanitizer made for front and back of house; all wet wiping cloths stored in |
| 2015-12-07 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler shleves becoming rusty and difficult to clean. repaint or replace. |
| 2015-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of food debris on walk in cooler shleves and splatters inside microwave. clean all. |
| 2015-12-07 |
54 |
6-303.11 lighting intensity shall be at least 20 foot candles in areas used for warewashing. repair lights above three comp sink that are not functioning. |
| 2015-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of peppers and corn stored on floor in walk in cooler. relocate to shelf. |
| 2015-08-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one preset has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-08-17 |
6 |
general comment2-301.15 only wash hands in handwashing sink.-pf one employee rinsed hands in prep sink. cdi - reminded employee that hands must be washed in the hand sink; hnads washed in the handsink. |
| 2015-08-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at kitchen handsink or in women's restroom. cdi - papertowels restocked. 5-205.11 maintain access to handsinks. handsinks may only be used for han |
| 2015-08-17 |
13 |
general comment3-302.11(a) separate the different types of raw animal foods. -p bowl of raw chicken stored on top of beef i the walk in cooler. cdi - relocated. |
| 2015-08-17 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cheese, raw chicken, and raw pork chops holding above 45f in flip top. cdi - all discarded; flip top temperature adjusted. |
| 2015-08-17 |
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 refried beans, cooked ground sausage, cooked chicken, slaw, and multiple salsas in walk in cooler with no date mark. cdi - items correctly b |
| 2015-08-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer in spray bottle at bar reading above 200ppm chlorine; test strips bleached out. cdi - diluted to 200ppm. |
| 2015-08-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf only dial stem thermometer available. vr - will return within 10 days to verify facility has thin probe thermometer. |
| 2015-08-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one food worker not wearing hairnet in kitchen. |
| 2015-08-17 |
39 |
general comment. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. concentration of sanitizer in wiping cloth bucket at 0ppm chlorine. cdi - solution remade at correct concentration. |
| 2015-08-17 |
41 |
general comment3-304.12 store in-use utensils in food with handles out. ice scoop and sugar scoop stored with handles contacting food. |
| 2015-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe clean splatters flrom inside microwave, on shleves, and covers on flip tops. |
| 2015-08-17 |
53 |
6-502.12 floors, walls, ceilings shall be clean. wipe splatters flrom frp behind prep sink and dish area. |
| 2015-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two roaches in kitchen. facility will continue to work with contracted pest control service provider. recomend that facility does not leave dirty dishes in sink over night. |
| 2015-04-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ice chute of big ice machine. cdi-cleaning during inspection. |
| 2015-04-23 |
7 |
3-301.11 preventing contamination from hands - p,pf: observed employee cutting melon without weraing gloves. employee has acrylic nails. |
| 2015-04-23 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2015-04-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed container of cooked foods not properly date marked. |
| 2015-04-23 |
47 |
4-602.13 nonfood contact surfaces - c: clean all shelving throughout kitchen including walk in cooler. |
| 2015-04-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: discontinue storing container of food on floor under storage racks in walk in cooler and under storage shelves in kitchen. |
| 2015-04-23 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: finish ceiling in and at bar area. repair wall in restrooms near mirror.6-201.11 floors, walls and ceilings-cleanability - c: clean walls at prep area(below).6-501.11 repairing-premises |
| 2015-04-23 |
33 |
3-501.13 thawing - c: observed frzen tilapia being thawed in prep sink. must thaw under cold running water, in cooler, or microwave as a part of the cooking process. tilapia is frozen. |
| 2014-11-20 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. ob served a bottle of nivea lotion being s stored above the reach in beer cooler. cdi- lotion was moved to employee belongings area. |
| 2014-11-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be kept in good repair. observed a cracked gasket on the walk in cooler door. |
| 2014-11-20 |
37 |
3-307.11 miscellaneous sources of contamination - c. all spices shall be covered when not in use. observed spices by the grill without a cover to prevent contamination. cdi- spices were covered. |
| 2014-11-20 |
31 |
3-501.15 cooling methods - pf. all foods shall be covered once they are cooled to 45f. observed cooked chicken in the reach in prep cooler at 44f without a cover. cdi by instruction. |
| 2014-11-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature. observed raw chicken being stored above raw meat in the reach in prep cooler. cdi- raw chicken was moved to the |
| 2014-11-20 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-04-09 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-04-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed an employee drink being stored on top of canned goods. observed employee food being stored on the drink prep table. cdi- employee drinks were voluntarily discarded. |
| 2014-04-09 |
26 |
7-102.11 common name-working containers - pf. observed no label on three of the sanitizing spray bottles. cdi- bottles were labeled with a marker. |
| 2014-04-09 |
2 |
2-103.11 (m) person in charge-duties - pf. observed no employee health policy present. cdi- employee health policy template was given to pic (spanish). |
| 2014-04-09 |
38 |
2-402.11 effectiveness-hair restraints - c. observed no hair restraints. |
| 2014-04-09 |
37 |
.3-305.11 food storage-preventing contamination from the premises - c. observed a plastic bin of avocados being stored in the handwashing sink. cdi- container of avocados were moved to an adjacent food prep table. |
| 2013-12-06 |
54 |
all employee belongings shall be stored in a designated area. observed an employee cell phone on the food prep table. cdi- cell phone was removed. |
| 2013-12-06 |
41 |
all in use utensils shall be stored with their handles up and out of the food. observed the ice scoop with the handle inside of the ice. cdi- ice scoop was turned upright. |
| 2013-12-06 |
13 |
all foods shall be stored in order of final cook temperature. observed raw eggs being stored over dough. cdi- eggs were moved to the bottom shelf. |
| 2013-12-06 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-08-28 |
54 |
all employee personal belongings and foods shall be stored in a designated area. observed a bottle of water being stored on top of the flour. observed an employee purse being stored on top of the hot sauce. cdi- both drink and purse were removed and place |
| 2013-08-28 |
41 |
all scoops shall be stored with their handles up and out of the food. observed the handles of the flour being stored inside the flour. cdi- scoops were turned upright. |
| 2013-08-28 |
39 |
wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths on the food prep table. cdi- wet wiping cloths were removed. |
| 2013-08-28 |
37 |
all foods shall be stored at least 6inches off the floor in order to prevent contamination. observed plastic water bottles on the floor. cdi- bottles were placed on a shelf. |
| 2013-08-28 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-06-11 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-06-11 |
2 |
(m) 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 that are transmissible through food; as s |
| 2013-06-11 |
21 |
(a) 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; ready-to-eat; potentially hazardous food (time/temperature control |
| 2013-06-11 |
34 |
(a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2013-06-11 |
54 |
employee personal items shall be stored in a designated area. observed employee personal items being stored on the same shelf as the dried goods. cdi by instruction. |
| 2013-03-18 |
13 |
do not store food in direct contact with shelving. observed sliced head of cabbage in direct contact with shelf in prep unit. cdi by placing on plate. |
| 2013-03-18 |
1 |
must have a certified food protection manager on duty at all times during operation. pic not certified. cdi by instruction. |
| 2013-03-18 |
6 |
employees must wash hands at hand sink only and use soap and paper towels. observed employee rinse hands at food preparation sink. cdi by instruction. employee washed hands at hand sink. |
| 2013-03-18 |
6 |
have all employees wash hands between activities and as often as necessary to remove contamination. observed employee washing utensils and move to prepare food with out washing hands. cdi by instruction and having employee wash hands. |
| 2013-03-18 |
13 |
store all foods in a manner to prevent possible contamination; accordint to final cook temperature with highest cook temperature on bottom. observed raw chicken stored over beef and raw eggs stored over cooked chicken in prep units on line. cdi by rearr |
| 2013-03-18 |
14 |
utensils and food contact surfaces must be clean to sight and touch. observed culader and metal bowl on shelf under prep table with residue. pic stated that these items are not regularly used. cdi by placing at dish machine to rewash. instructed pic to |
| 2013-03-18 |
26 |
maintain chlorine sanitizer at 50-200ppm. observed unlabeled spray bottle and bucket of sanitizer with more than 200ppm. cdi by labeling and diluting with water until 50ppm obtained. |
| 2013-03-18 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened oor discard date. observed no items in prep units labeled with date. pic stated that all items will be used with in 24 ho |
| 2013-03-18 |
34 |
regularly calibrate stem thermometers to ensure accuracy to with in 2f. observed stem thermometer 10-12f off. cdi by calibrating during inspection. |
| 2013-03-18 |
39 |
once wet or soiled all cleaning cloths must be stored in sanitizer in between use. observed multiple towels on surfaces. cdi by making bucket of sanitizer and placing towels in bucket. |
| 2013-03-18 |
42 |
store all utensils in a clean location and in a manner to prevent contamination. observed clean utensils stored in dirty buckets under prep table in dish area. |
| 2013-03-18 |
45 |
maintain all utensils in good repair. observed cracked plastic cup to food processor. |
| 2013-03-18 |
53 |
general cleaning needed of floors; walls and ceilings throughout. observed with residue. |
| 2013-03-18 |
54 |
replace burnt out light bulbs under hood and over 3 compartment sink. |
| 2013-03-18 |
34 |
a thermometer with a thin type probe is needed for measuring foods of small mass. cdi. discussed with pic. |
| 2012-10-30 |
26 |
observed unlabeled sanitizer bottle. also observed water in bottle that was labeled as a degreaser. cdi-sanitizer labeled and water discarded. |
| 2012-10-30 |
21 |
no date marking of foods held for more than 24 hours observed. cdi-discussion and handout. |
| 2012-10-30 |
35 |
observed some containers not labeled. |
| 2012-10-30 |
13 |
observed several containers of cooked food uncovered in walk-in cooler. cdi-covered |
| 2012-10-30 |
45 |
observed split gasket at walk-in cooler. observed bowls used as scoops in rice cooked; and dry foods. |
| 2012-10-30 |
47 |
observed shelves of walk-in cooler in need of cleaning. |
| 2012-10-30 |
41 |
observed several scoops with handles in food. |
| 2012-10-30 |
1 |
no certification of training. |