| Violation Date |
Code |
Description |
| 2018-10-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee sweater stored on a back dry storage shelf and a container of gum sitting on the shelving above the hot holding units. cdi-bo |
| 2018-10-23 |
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 floors of the facility. |
| 2018-10-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the faucet and leaking onto the ground underneath at the dish machine sink. have repaired. |
| 2018-10-23 |
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 shelves in the walk in cooler and the prep cooler and the shelves containing the clean plates at the cook line. have clean |
| 2018-10-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed the cutting boards in need of resurfacing or replaced. it is no longer smooth and easily cleanable. |
| 2018-10-23 |
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 the scoop handle to the sugar bin stored in the food product. cdi-th |
| 2018-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep counters and on the shelves in the walk in cooler. cdi-all cloths were removed. repeat.*when wet wiping cloths are not in use, they shou |
| 2018-10-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed faded labeling to the chicken base and the salt. cdi-the two containers were relabeled. |
| 2018-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on a pitcher, several pans and a couple plates stored on the clean equipment rack. cdi-all items were brought back to the dish machine |
| 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 food employee handle clean utensils using same gloves used to h |
| 2018-06-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed shrimp ceviche without disclosure on menu. cdi, disclosure added to menu during inspection. |
| 2018-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed insects such as flies and fruit flies in main kitchen, as well as in bar and dining areas. |
| 2018-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters, not in sanitizer. |
| 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 floors, and walls in need of cleaning. especiall |
| 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 shelving throughout in need of cleaning. observed shelving with significant build up. |
| 2018-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers stacked wet. |
| 2018-03-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili rellenos hot holding below 135 degrees. cdi product was discarded due to time/temperature parameters. |
| 2018-03-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed creamers and washed produce being stored below unwashed produce. cdi pic rearranged order and storage order chart provided. |
| 2018-03-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flying insects in bar area. make sure to have pest control address. |
| 2018-03-16 |
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. observed food debris under equipment on the floor. make s |
| 2018-03-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replaced. make sure to replace/resurface when no longer able to clean effectively.4-502.11 (c ) maintain air t |
| 2017-12-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2017-12-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed prep sink leaking underneath; make sure to keep in good repair. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed back reach in unit tilted on side; not standing up properly. make sure to keep in good repair. repeat *pic said wheels have been ordered and unit has been worked on; however last inspection stated if no |
| 2017-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles not labeled and one bottle unable to identify solution. cdi pic dumped liquid and other bottle was labeled for degreaser. |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some bowls, plates, and pans stored as clean with minor food debris. make sure to increase cleaning frequency. repeat.4-501.114 maintain sanitizer at |
| 2017-12-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearing same gloves while in office, out to walk in cooler, touching trash can and then proceeding to touch food contact surfaces. cdi f |
| 2017-09-12 |
53 |
| 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed cracked tile and floor throughout. make sure to keep in good repair. repeat. |
| 2017-09-12 |
45 |
4-501.11 maintain equipment in good repair. observed back reach in unit tilted on side; not standing up. make sure to keep in good repair. repeat points not increased; pic is working to replacing unit. if not replaced/repaired within next inspection point |
| 2017-09-12 |
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 lettuce being placed in flip top unit still above 45 degrees. cdi pic move |
| 2017-09-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer bottle too strong for chlorine concentration where test strip turned purple to white. cdi pic will have bottle diluted.4-601.11(a) equipment food con |
| 2017-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit tilted and not standing correctly. few rusted shelves. make sure to keep in good repair. repeatpic has made some major improvements to facility regarding good repair; points not escalated |
| 2017-06-29 |
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 steak carne, cole slaw, and some pico de gallo marked today that was prepared yesterday. cdi ite |
| 2017-06-29 |
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 cracked tile and floor throughout. make sure to keep in good repair. repeat. |
| 2017-06-20 |
54 |
6-303.11 intensity-lighting - c dim in bar and back area. need to place more lighting per food code. |
| 2017-06-20 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. the pic shall ensure that employees are effectively washing their hands, using proper methods to cool down product, employees are properly sanitizing and cleaning mult |
| 2017-06-20 |
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. -p2-301.14 wash hands after activities that contaminate them. -p repeatob |
| 2017-06-20 |
9 |
3-201.11 use food from approved sources only. -p during inspection, observed a man in a van with avocado, heavy cream, and veggie in van. man was unable to produce records as a approved source. man left establishment, said he was meeting someone else. spo |
| 2017-06-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food not covered in reach in units and walk in cooler. cdi spoke to pic; items need to be protected. all items were covered.3-304.15(a) discard glov |
| 2017-06-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed equipment, plates and utensils stored as clean with significant food debris. cdi all items returned to ware washing.4-602.11 clean the equipment |
| 2017-06-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large pot of chicken broth in walk in cooler cooled from last night still |
| 2017-06-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of spices not labeled. make sure to label all working containers of food/food ingredients if not easily recogni |
| 2017-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats and flies in food establishment. make sure to increase pest control.6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open |
| 2017-06-20 |
37 |
3-303.12 storage or display of food in contact with water or ice - c raw poulty and raw fish received in ice may remain in that condition while being stored. observed shrimp being placed in ice water bath. cdi spoke to pic, explained only way can be store |
| 2017-06-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed big pot of chicken broth prepared last night and cooled still above 45 degrees. cdi broth voluntarily discarded. |
| 2017-06-20 |
42 |
\4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment/utensils. make sure to spread so sanitizer works effectively. repeat.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, |
| 2017-06-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service not protected laying on shelves with food debris. make sure to store protected. |
| 2017-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed cooler in back room tilted. make sure to keep in good repair. observed rusted shelves being hung up with string. make sure to keep in good repair. repeat 4-501.12 resurface or replace cutting surfaces |
| 2017-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris on nonfood contact surfaces throughout establishment. increase cleaning frequency. repeat. |
| 2017-06-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink not properly mounted to wall. need to fix. |
| 2017-06-20 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed hose turned on and hooked up to can wash. cdi pic turned off and unhooked.5-403.11 approved sewage disposal sys |
| 2017-06-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open. |
| 2017-06-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cracked tiles and grout throughout establishment. make sure to keep in good re |
| 2017-06-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation counters. make sure to store in sanitizer solution once wet. cdi towels placed in sanitizer. repeat. |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of shredded chicken cold holding on shelf above45 degrees. cdi shredded chicken was moved to walk in cooler for rapid cool down. |
| 2017-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of chicken breast, chile releno, and pan of tortilla wraps holding below 135 degres. cdi items were discarded. |
| 2017-06-14 |
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 large container of broth for chicken cooling not meeting the cooling parameters without interruption. see temperature chart. |
| 2017-06-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved raw shell eggs being stored in a container of mozzerella cheese. cdi container was discarded.observed unwashed produ |
| 2017-06-14 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. person in charge does not have control over establishment. please see report regarding other key violations. |
| 2017-06-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved food employee breaking dirty equipment/utensils down, take to ware washing then go to walk in cooler and donn glov |
| 2017-06-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage without a lid being stored in front of grill in a raw meat pan (empty) above a shelf of sauces. cdi employee beverage discarded. |
| 2017-06-14 |
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 observed container of beef prepared 2 days prior without a date marking. cdi item was allowed to be backdated. |
| 2017-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed significant food debris in handsinks and drain full of food debris. cdi spoke to pic regarding this; will retrain staff and clean handsinks. repeat. |
| 2017-06-14 |
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 large container of broth for chicken cooling in walk in cooler. container |
| 2017-06-14 |
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 tiles, cracked tiles, and grout throughout kitchen. observed openings |
| 2017-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed several wet wiping cl |
| 2017-06-14 |
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. observed utensil handles laying down on top of food ingredients. observed large b |
| 2017-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils will air dry and sanitizer work properly. repeat. |
| 2017-06-14 |
45 |
4-501.11 maintain equipment in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed rusted shelves throughout establishment and uncovered food being stored below/above. make sure to ke |
| 2017-06-14 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c warewashing equipment should be cleaned every 24 hours, prior to use and as often as needed to avoid accumulation. observed cleanside of baseboard and inside of warewashing with food debris/lime build |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris throughout facility; on reach in unit doors, shelving, gaskets etc. make sure to increase cleaning frequency. repeat. |
| 2017-06-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored on food preparation counter. cdi employee cell phone moved. make sure to store employee possessions in a |
| 2017-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in the kitchen. make sure have pest control address and keep doors closed. |
| 2017-03-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed several food employees donning gloves without washing hands; after coming from walk in cooler and ware washing. cdi food employees instructed to wash their hands. |
| 2017-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon entry to food establishment, observed containers being stored in hand sink. cdi container removed. observed same food employee rinsing thermometer in hand sink and |
| 2017-03-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes being stored over ready to eat steak and beef. cdi pic will rearrange to move unwashed produce.3-302.11(a)(4) protect food in storage using covered containers, in |
| 2017-03-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed equipment, utensils, plates and soup bowls deemed as clean with food debris. cdi all items returned to ware washing.4-602.11 clean the equipment |
| 2017-03-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf pic informed food in flip top unit w |
| 2017-03-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed several menus not marked with asterisk for eggs. cdi pic marked menus for eggs and informed new menus bei |
| 2017-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of pure bleach labeled as oven degreaser and cleaner. cdi bleach was dumped. make sure toxic substances are labeled with correct chemical. |
| 2017-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed throughout establishment, rusting and chipping of shelves. observed wired shelves being held up with wire and strings. observed split gaskets throughot eastablishment. make sure keep equipment in good r |
| 2017-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plates, cups, and equipment. make sure to allow food contact surfaces to air dry so sanitizer is working effectively. |
| 2017-03-27 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c warewashing, drainboards etc shall be cleaned before use, as often as needed to prevent contamination of equipment, and every 24 hours. observed clean side of drainboards with food debris. cdi pic had |
| 2017-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on drying racks, racks in walk in cooler, flip top units, gaskets and containers holding utensils. make sure to increase cleaning freque |
| 2017-03-27 |
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 splatter throughout on walls behind flip top uni |
| 2017-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on food preparation counters. once wet, make sure to store wiping cloths in sanitizer buckets. |
| 2016-12-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf asterisk missing from carne asade on dinner menus. cdi - staff began adding asterisk with sharpie. improvement not |
| 2016-12-16 |
45 |
4-501.11 maintain equipment in good repair. shelves in walk in cooler have chipping paint and rust. also, wire shelves throughout being held up by wires and strings. secure shelves as intended by manufacturers. several split gaskets. 4-501.12 resurface or |
| 2016-12-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer bucket stored on floor next to hot box. relocate to low shelf. |
| 2016-12-16 |
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. install covers over holes in top of grease trap at three comp sink and repair/replace b |
| 2016-12-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf dinner menu missing asterisk to link consumer advisory to carne asada. vr - will return with in 10 days to verify |
| 2016-12-13 |
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 employee recontaminated hands after washing by touching faucet handles with bare hands. cdi - veba |
| 2016-12-13 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p employee donned gloves then contaminated gloves by handeling cell phone. cdi - gloves removed and hands washed before donning new gloves. |
| 2016-12-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside soda gun nozzle. cdi - cleaned during the inspection. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to si |
| 2016-12-13 |
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 one pan of refried beans cooled over night and stil at 48f. cdi - discarded. two other pans at 43f from the same batch. improvement |
| 2016-12-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf no date on cut lettuce in flip top cooler. cdi - back dated. all other item in facility correctly dated. 3-501.18 discard the food requiring |
| 2016-12-13 |
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 refried beans cooling in pans placed side by side; insulating the middle pan. cdi |
| 2016-12-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. two employees observed wearing bracelets while working with food. cdi -both removed. |
| 2016-12-13 |
36 |
6-202.13 properly locate mechanical insect control devices. fly strip hanging from ceiling over bulk dy goods. cdi - removed. |
| 2016-12-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitize bucket stored on floor at server station by hot box. elevate with plastice drink crate or other effective means. |
| 2016-12-13 |
45 |
4-502.11(a) maintain utensils in good repair. wire strainer becoming freyed fom heavy use. discaded. 4-501.11 maintain equipment in good repair. shelves in walkin cooler have chipping paint and rust. also, wire shelves throughout being held up by wies an |
| 2016-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelves in walk in cooler and in bottom of reach in coolers. |
| 2016-12-13 |
49 |
5-205.15 maintain a plumbing system in good repair. faucet at three comp sink and drain at hand sink leaking; faucet at steam table leaking into sauce. cdi - drain tighhtened; sauce covered. repair leaking faucets. |
| 2016-12-13 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. clean inside trash cans. |
| 2016-12-13 |
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. clean floors under equipment throughout. 6-501.11 floors, |
| 2016-12-13 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light intensity by bar below 50 ft candles. also, repair non-funtioning light pannel at entance to kitchen |
| 2016-07-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed employee use thermometer without cleaning with sanitizer. cdi thermometer cleaned. repeat. 4-601.11(a) equipment food contact surfaces and utens |
| 2016-07-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw pre-breaded chicken above chile rellanos and raw steak over rte sauce in reach in units. cdi items relocated.3-304.15(a) discard gloves after a task is complete or any time t |
| 2016-07-11 |
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 3 hotel pans of refried beans that was at 49-47f from the night before. cdi items discarded. |
| 2016-07-11 |
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 start handling utensils without handwashing after fir |
| 2016-07-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink that was filled with dishes and employee use sink to rinse rag. cdi items and activities moved to a different area. |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed salsa unit not turned on and holding tcs foods above 45f and beef carnitas that sat on ledge above grill overnight at 78f. cdi item discarded. repeat. |
| 2016-07-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic unable to check units and catch unit that was turned off since yesterday and leaving tcs foods out of temperature. |
| 2016-07-11 |
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 multiple handles and bowls used as scoops stored in food throughout fac |
| 2016-07-11 |
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 plastic container heavily cracked and chip containers that were cracked. cdi con |
| 2016-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grill area, doors and interior of reach in units, racks throughout facility, and gaskets in need of cleaning. repeat. |
| 2016-07-11 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors, walls by bar area, back prep area, and |
| 2016-07-11 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light intensity by bar below 50 ft candles. repeat. |
| 2016-07-11 |
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 refried beans that was in the walk in stacked high in container and cover |
| 2016-04-19 |
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 for 2 seconds without soap. cdi hands rewashed. |
| 2016-04-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed employee temp food without santizing thermometer. cdi thermometer cleaned. |
| 2016-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed burritos, fajitas, and cole slaw that was held above 45f. pic found prep unit not in working order from the morning and had all food discarded and placed new food on tphc. food |
| 2016-04-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer buckets that were not labeled. |
| 2016-04-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed spinach and pablano sauce that was holding below 135f. cdi items reheated. |
| 2016-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks throughout kitchen area and units, reach in units, grill, prep walls, gaskets, and doors in kitchen in need of cleaning. repeat. |
| 2016-04-19 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in walk in and mens bathroom in need of cleaning. 6-303.11 (c) light intesity shall be 50 foo |
| 2016-04-19 |
36 |
6-202.13 properly locate mechanical insect control devices. observed fly trap in the middle of back prep area. repeat. |
| 2016-03-04 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p. observed boxes of acid reflux and aspirins stored on dry storage rack with food for the facility. cdi items discarded. |
| 2016-03-04 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no managerial control food safety of cold holding or cooling temperatures. employees observed temperature of walk in increase in the evening and placed bags f |
| 2016-03-04 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed facility with signed copies of health policy but were unable to state what the policy means. |
| 2016-03-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee lunch meat and fruits stored in prep unit with food for the facility, and drinks stored on top of back prep unit. |
| 2016-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed spatuals, fajita plates, metal pans, plates, and utensils soiled with food debris. cdi items moved for cleaning. |
| 2016-03-04 |
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 refried beans, shredded chicken and pinto beans from last night at 71f, 63f and 67f. cdi items discarded. |
| 2016-03-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed all items in walk in and tortilla prep unit holding foods above 45f. facility voluntarily discarded items and stated they will close until dinner service until unit is fixed an |
| 2016-03-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed undercooked eggs on lunch menu without disclaimer (these items are raw or undercooked) and no asterisks. |
| 2016-03-04 |
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 containers of pinto beans, refried beans, and shredded chicken that was c |
| 2016-03-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed front handsink that was covered by tray of utensils and observed employee fill bowl with water to cook with from sink. cdi tray moved filled from prep sink. |
| 2016-03-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooked foods stored on floor, below bottom racks, in walk in unit. |
| 2016-03-04 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf. observed employee wearing bracelet while preparing food. |
| 2016-03-04 |
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 handles of utensils stored in food in prep top. |
| 2016-03-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking in utensil storage. |
| 2016-03-04 |
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 large chip bins with cracks in splits in corners and in need of replacing. verif |
| 2016-03-04 |
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 reach in unit, prep tables in back, front reach in units, and doors in kitchen soiled with food debris. repeat. |
| 2016-03-04 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed walls throughout kichen in need of cleaning and |
| 2016-03-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed pair of glasses stored on tip of forks and spoons in storage area, jackets and shirts stored on top of seasonings in dry storage, speaker |
| 2016-03-04 |
36 |
6-202.13 properly locate mechanical insect control devices. observed fly trap stored above in the middle of back prep area. |
| 2015-10-28 |
8 |
6-301.14 post a handwash sign at each handsink. observed one handsink with no handwash sign. cdi provided handwash sign. -0 points- |
| 2015-10-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed 1 pan of charro beans in cooler at 43 degrees date marked for 10-23-15 should only be date |
| 2015-10-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board at prep line and mobile cutting boards in rear of restaurant need to be replaced or resurfaced.4-501.11 maintain equipment in |
| 2015-10-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor in grill area needs to be replaced numberous tiles broken or missing. |
| 2015-10-28 |
49 |
5-205.15 maintain a plumbing system in good repair.-p repair leak at hand sink drain in chip area. -0 points- |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment with food debris build up in need of cleaning. |
| 2015-07-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soda nozzle at bar heavily soiled. cdi pic assigned employee to clean during inspection. |
| 2015-07-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed items held on time still on |
| 2015-07-14 |
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 coleslaw cooling in tightly covered container cdi pic vented. observed l |
| 2015-07-14 |
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 spice and oil containers labeled with day dots not contents of containers. |
| 2015-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2015-07-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards at grill line need to be resurfaced or replaced. |
| 2015-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris buildup on side of reach in refrigerator and walls in prep area . |
| 2015-07-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on prep tables in grill area. cdi pic placed cloths in sanitizer solution. -0 points- |
| 2015-03-25 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed multiple floors, walls and ceilings in need of c |
| 2015-03-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment, especially handles throughout kitchen with excessive food residue accumulation. in need of cleaning. |
| 2015-03-25 |
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 multiple knife handles no longer cleanable, absorptive. need to |
| 2015-03-25 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed open water pitchers on well upon entry. cdi- covered |
| 2015-03-25 |
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 one container of dry food with no label. |
| 2015-03-25 |
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 coolin in thick high, volume plastic containers. cdi- reheated above 165 |
| 2015-03-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and corn cold held in prep unit above 50 f. cdi- removed to flash cool |
| 2015-03-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken and peppers on stove at 109 f. cdi- reheated above 165 f |
| 2015-03-25 |
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 enchilada sauce (with tomatos) cooling from 10 am at 64 f and another at 49 f in smaller plastic container with lid. cdi- re |
| 2015-03-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and multiple pans stored as clean with dried food residue from ineffective cleaning. observed bar glass machine not sanitizing 0ppm chlorine. c |
| 2015-03-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak stored above salsa cdi- reoganized by fct |
| 2014-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf soda gun nozzle heavily soiled. cdi - disassembled and cleaned during the inspection. |
| 2014-11-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p black beans above 45f cooling in walk in cooler since yesterday. cdi - beans were discarded. |
| 2014-11-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p employee began to done gloves with out washing hands first. cdi - employee stopped, washed hands, and donned clean gloves before starting to work with food. 2-301.14 wash hands after ac |
| 2014-11-06 |
45 |
general comment4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. domestic freezer used in kitchen area. |
| 2014-11-06 |
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 black beans cooling in deep pan in walk in cooler. cdi - beans were discarded due t |
| 2014-08-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved freezer storage with items prepared in house mixed, cooked chicken tenders under raw beef and raw scallops; shrimp. c |
| 2014-08-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemicals stored beside boxes of gloves. cdi-rearrange storage. |
| 2014-08-11 |
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 burrito sauce 40-50f in large containers w/only 2 hours left to cool. cdi |
| 2014-08-11 |
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 honey, oils, and sugar needing labels. |
| 2014-08-11 |
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 spatula, metal pans in hot box in need of replace.4-205.10 ensure equipment other |
| 2014-08-11 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed pic use thermometer without cleaning first. cdi by instruction4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observe |
| 2014-08-11 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow preventer on faucet w/hose and pistol grip. cdi- remove pistol grip sprayer. |
| 2014-08-11 |
53 |
provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light |
| 2014-08-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone on prep table. |
| 2014-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed drawer at meat prep table and bar area storage shelving still in need of cleaning. observed the cooler by chip storage still in need of deep clean |
| 2014-08-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed over easy eggs on lunch menu with no disclosure. cdi-discontinue offering; removed language from menu |
| 2014-08-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p2-201.11(e) ensure food employees |
| 2014-08-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. 6-301.14 post a handwash sign at each handsink. observed no signs, and 2 hand sinks blocked. cdi by moving trash cans, chip containers by wait station. |
| 2014-08-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. 3-302.11(a) separate unwashed produce from ready-to-eat foods. observed cooked chicken for quesadilla placed on cutting board directly after raw bacon. observed unwashed produce over cooked f |
| 2014-08-01 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. 4-601.12 clean the equipment and utensils as required. observed the ice machine with moldy interior surfaces. cdi- cleaned while onsite |
| 2014-08-01 |
16 |
3-401.11 cook foods to required cook temperature. observed partial cook chicken wings without non-continuous cooking procedure. cdi-fully cook until procedure is in place. |
| 2014-08-01 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be held hot. observed multiple items, 3 kinds of beans, hamburger meat in steam table 136-160f ready for service. cdi observed a full reheat to 165 before allowing service. |
| 2014-08-01 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. 3-501.14(b) cool tcs foods prepared from ingredients at room temperature to 45f within 4 hours. observed chicken soup, beans |
| 2014-08-01 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed pico, cut tomatoes with incorrect labels. observed milk not labeled. cdi- labeled correctly |
| 2014-08-01 |
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. observed deep portion of beans in bus tubs, deep bucket of broth from over night, deep |
| 2014-08-01 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p 2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equip |
| 2014-08-01 |
36 |
6-501.111 premises shall be kept free of insects, rodents, and other pests. observed flies and 1 baby roach. rvr |
| 2014-08-01 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed honey and other liquid at grill without labeling. |
| 2014-08-01 |
53 |
6-501.11 maintain physical facilities in good repair. 6-502.12 clean physical facilities as often as necessary to keep them clean. observed floors, walls and ceiling heavily soiled and in need of thorough cleaning. |
| 2014-08-01 |
51 |
6-501.18 maintain plumbing fixtures clean. observed sink handles and basins in need of deep cleaning. provide covered receptacles in the women's restroom. |
| 2014-08-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink without cold water working and the drain cup/pipe clogged at the handsink by the ice bin in the waitstation area. rvr |
| 2014-08-01 |
54 |
6-501.14 clean the hvac vents throughout the kitchen to remove heavy dust and grease build up. |
| 2014-08-01 |
45 |
4-101.11 maintain food contact surfaces smooth and easily cleanable. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. 4-501.11(a) maintain equipment in good repair. 4-501.12 resu |
| 2014-08-01 |
42 |
4-903.11 store utensils on clean non absorbent surfaces. observed bar glasses stored on linen cloths. |
| 2014-08-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed stacks of w |
| 2014-08-01 |
47 |
4-601.11 (c ) clean the equipment to prevent a build up of dust, food residue or debris. observed heavily soiled surfaces including the small shelf over the plates on the line, in between and around all cooking equipment on the line, cooler shelving, di |
| 2014-03-13 |
53 |
6-501.12 cleaning, frequency and restrictions - observed floors with debris and build up in the kitchen and bar area. wall and ceilings were also noted with build and dust present.6-201.11 floors, walls and ceilings-cleanability - observed damaged floor |
| 2014-03-13 |
45 |
4-501.12 cutting surfaces - observed heavily stained and scored cutting board on the prep cooler.4-501.11 good repair and proper adjustment-equipment - observed cracked plastic containers and lid, metal pans in the hot hold cabinet that are split on the e |
| 2014-03-13 |
26 |
7-102.11 common name-working containers - observed mislabeled containers of bleach and window cleaners. bottles are marked grill and oven cleaner and were relabeled during inspection. |
| 2014-03-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding - observed refried beans, ground beef and beans less then 135f on the steam table. items were removed and reheated to over 165f on the stove. also noted |
| 2014-03-13 |
11 |
3-101.11 safe, unadulterated and honestly presented - observed small piece of black plastic in the ice bin at the fountain drink machine. item removed, ice bin drained, cleaned and sanitized during inspection. |
| 2013-08-26 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed chicken 119f, stewed chicken 122f, carnitas 108f, cdi by reheating to above 165f. |
| 2013-08-26 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no disclosure, menu contains reminder, vr to check advisory. |
| 2013-08-26 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-08-26 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employees touching face, touching apron, changing tasks multiple times without changing gl |
| 2013-08-26 |
45 |
maintain all equipment in good repair. observed cracked plastic containers, general damage to racks and shelving throughout. |
| 2013-08-26 |
53 |
maintain floors, walls, and ceilings in good repair. observed ceiling tiles damaged, general floor and wall damage throughout. |
| 2013-08-26 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on bottle, cdi by labeling. |
| 2013-03-19 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-03-19 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed relenos 128f; beasn 128f; refried beans 131f; cdi by reheating. |
| 2013-03-19 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk with no date marking; cdi by instruction. |
| 2013-03-19 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed steak and burgers on menu that can be served cooked to order; menu is in process of being |
| 2013-03-19 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves and putting on gloves without washing hands; cdi by instruction. |
| 2013-03-19 |
36 |
ensure that premises are maintained free of pests; observed one live roach. facility has regular monthly pest control that was last completed 3/14/2013. |
| 2013-03-19 |
39 |
observed some wet wiping cloths stored on counter. must be stored in sanitizer bucket once wet. |
| 2013-03-19 |
53 |
maintain physical facilities in good repair; observed floor damage in walk-in cooler. |
| 2013-03-19 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on several bottles; cdi by labeling. |
| 2012-12-03 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed facility has started employee health policy but has not completed with all staff; cdi by instruction. employee health policy must be in place by next inspection. |
| 2012-12-03 |
53 |
maintain floors in good repair. observed heavy damage to floors and baseboards throughout. |
| 2012-12-03 |
45 |
maintain food contact surfaces smooth and easily cleanable. observed some melted plastic lids throughout. |
| 2012-12-03 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed steak and burgers on menu that can be served cooked to order; cdi by instruction. consu |
| 2012-12-03 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed some improvement in date marking from last inspection; but observed milk; chimichangas; cut lettuce with no date marking; cdi |
| 2012-12-03 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 58f on prep line; cdi by cooling. keep covered when not in use; cut leafy greens are now a potentially hazardous food. |
| 2012-12-03 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed beans 126f on steam table serving line; cdi by reheating. observed chicken 80f; onions 93f holding in grill area; cdi by discarding. items mu |
| 2012-12-03 |
14 |
ensure that sanitizer is maintained at proper concentrations in dish machine. observed 0 ppm chlorine in bar dish machine; do not use until it is verified to be operating properly; vr to check machine. maintain all food contact surfaces clean to sight a |
| 2012-12-03 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed one employee come in from outside; one report to work without washing hands; cdi by instruction. |
| 2012-12-03 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |