| Violation Date |
Code |
Description |
| 2018-11-09 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf observed dishes being washed in water measuring 99 degrees . cdi refilled with water measuring greater than 110 degrees. |
| 2018-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being towel dried . cdi moved to rewash and air dry. |
| 2018-11-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicharones cooling in too great of volume. cdi split into smaller conta |
| 2018-07-30 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit with ambient air temperature of 52 degrees and in need of service . observed gaskets on prep unit have been replaced but gaskets on reach in 1 still in need of replacement. points not escal |
| 2018-07-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed beans and tripe in walk in cooler cooled in to great of volume advised th |
| 2018-07-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed hamburger on menu offered undercooked with no consumer advisory or reminder on menu. 10 day verificatio |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef , pastor, carnitas, tripe and refried beans being held in prep unit that had ambient air temperature of 52 degrees. cdi all products discarded and prep unit emptied and i |
| 2018-07-30 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed large container of tripe and large container of pintos cooled from last night both at 53 degrees. cdi discarded product. |
| 2018-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed numerous torn gaskets on reach in cooler and on prep units. |
| 2018-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans in clean dish area. |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese and overstacked portion of two types of salsa held at greater than 45 degrees . cdi cheese discarded salsa cooled in walk in . |
| 2018-05-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs over salsa . cdi reordered storage. |
| 2018-02-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 3 open employee drinkgs stored next to garlic- cdi lids put on drinks and they were put on the low small metal shelf where no other storage is present. |
| 2018-02-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved an employee change tasks and before doing so, washed hands with their gloves on- cdi employee took gloves off and washed hands after instruction.3-302 |
| 2018-02-27 |
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 cooked peppers with tomatillos and beef tongue that was cooked last night and stilll had not fallen to <45f- cdi discarded by |
| 2018-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -ppeppers were holding at 165f to correct. |
| 2018-02-27 |
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 beef tongue that was cooling with a cover last night and the meat was whole |
| 2018-02-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wet cloths that were stored on counters and cutting boards- cdi put into sanitizer buckets. |
| 2018-02-27 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed a crock pot that is not designed for commercial use.observed bread and chili peppers stored in clean trash bags- trash bag |
| 2018-02-27 |
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 exposuredust wall near tortilla prep table. |
| 2017-12-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.dumpster lid was open today. |
| 2017-12-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.the crock pot is for household use only. repair the broken handle on the chopper where there is tape. |
| 2017-12-05 |
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. -pflettuce had cooled in a deep portion with a tight lid inside a plastic container and |
| 2017-12-05 |
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. -p3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -plettuce |
| 2017-12-05 |
13 |
3-304.11 food contact with equipment and utensils - pobservedwashed cilantro stored in cocacola cardboard boxes. there was a foodgrade wrap lining the bottom but the sides of cilantro were touching the box. cdi cilantro rewashed. |
| 2017-12-05 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed a baby in the dry goods room having diaper changed-cdi baby removed. |
| 2017-09-27 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved employees eating on a table that has clean dishes stored on it as well- cutting boards moved to correct.observed an employee drink on the prep table with a lid- cdi drink moved to bottom shelf. |
| 2017-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw burger stored over cooked pork- cdi raw beef moved to bottom shelf. |
| 2017-09-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved santizier at <50 ppm being used today- cdi bleach added so that it was 50-200ppm.4-602.11 clean the equipment and utensils used with tcs foods as required to av |
| 2017-09-27 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved 2 containers of lettuce cooling overnight that had not fallen to 45f or less- cdi discarded. |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sour cream holding at >45f- cdi ice added and it began cooling quickly. |
| 2017-09-27 |
6 |
2-301.14 wash hands after activities that contaminate them. -pstaff were bussing tables and handling clean dishes without washing hands- cdi staff stopped to wash hands to correct. |
| 2017-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the dry good/office area. |
| 2017-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed staff airdrying clean dishes. |
| 2017-09-27 |
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 lettuce cooling in plastic containers, in deep portions, with tight lids- c |
| 2017-09-27 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.the new crock pot is designed for household use only. |
| 2017-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.in discussion with staff it was found that dishes are sometimes dried with a cloth towel. only airdry or dry with a new piece of papertowel if the utensil is needed quickly. |
| 2017-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the office/dry storage room.recommend sealing off gaps/holes in the grease trap. |
| 2017-06-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved most foods cooling from the night before in shallow portions, vented covers |
| 2017-06-09 |
21 |
l3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -pobserved frijoles tortillas that had been made on the 2nd which is >7 days- product discarded today to co |
| 2017-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked garlic and onions which had been at room temperature for >4 hours- both discarded to correct. this product must be held hot like the other onions or kept cold in the refr |
| 2017-06-09 |
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 frijoles and marinade made with cooked onion and cooked garlic that had been cooling overnight and had not fallen to 45f or |
| 2017-03-07 |
7 |
observed employee putting toppings on plated tacos. employee stopped to put on gloves and food went out before a correction could be made.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or di |
| 2017-03-07 |
8 |
observed no papertowels at the handsink- supplied at the start of the inspection to correct.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-03-07 |
13 |
lobserved ham stored in same container of raw beef- ham moved to a separate shelf to correct.observed raw chicken stored over raw beef- chicken moved to the lower shelf to correct.observed raw bacon touching pineapple on the flip top- keep these separate |
| 2017-03-07 |
20 |
observed garlic and oil at room temperature- product discarded. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p if you do not want to refrigerate this product, then do not add oil to the garlic. |
| 2017-03-07 |
45 |
observed a grocery bag being used to press tortillas.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. |
| 2017-03-07 |
52 |
observed propane griller and smoker on the back area- remove this unused equipment.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2017-03-07 |
39 |
observed the bucket of sanitizet at 10ppm today- refilled to correct so that it was between 50-200ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-12-01 |
19 |
observed cooked peppers and onions holding at 165f to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-12-01 |
6 |
observed an employee scratch their head with their gloved hand and then hanle tortilla dough with that hand. employee stopped to take off gloves and wash hands.observed an employee put raw steak on the grill and then handle an oil bottle and seasoning sh |
| 2016-12-01 |
1 |
observed no one onsite during the first part of the inspection who had a certified manger's food protection certificate.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-12-01 |
7 |
observed washed cilantro being handled with no gloves-discarded.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 |
| 2016-12-01 |
13 |
observed cilantro that had been washed and cut, inside of a coca cola cardboard box. observed torillas stored against the frp wall. keep food stored on dishes that have been washed rinsed or sanitized, or use a single service article such as aluminum fo |
| 2016-12-01 |
20 |
observed carne asada holding at >45f in the 3 door reach in today. sent to reach ini freezer to chill down- it hit 46 before the end of the inspection.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-12-01 |
51 |
observed no covered trashcan in either restroom today.5-501.17 toilet room receptacle, covered - c |
| 2016-12-01 |
39 |
observed sanitizer bucket up front with 0ppm today- refilled to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-12-01 |
42 |
observed build up on the clean dish rack above the 3 comp. sink today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-12-01 |
52 |
observed the garbage container top lid open today.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed unused propane griller and smoker outside- remove these as they are not needed for the operation.5-501 |
| 2016-12-01 |
31 |
observed two containers of carne asada cooling at room temperature today and they were <135f. both containers moved to walk in cooler to speed up process. once foods are <135f they must be actively cooling by one of the methods below or another way to s |
| 2016-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed wall mounted knife holder to be dirty. observed dust build-up on storage racks throughout kitchen. |
| 2016-09-12 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed utensils being washed in 88f water at utensil sink. |
| 2016-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked utensils on the drying rack. |
| 2016-09-12 |
33 |
3-501.13 use approved thawing methods. observed raw meat thawing in the prep sink under running water. water was not filtering off due to clogged sink drain. |
| 2016-09-12 |
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 several tcs foods prepared yesterday in deep pans and covered with plastic |
| 2016-09-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed large pan of cooked pinto beans in the walk-in cooler without date mark. pic stated that beans were prepared yesterday. cdi by date |
| 2016-09-12 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed chicharone in walk-in cooler at 48f. pic stated that it was prepared the night before. cdi by voluntary discard by pic. repe |
| 2016-06-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored over raw beef in the reach in units and raw hamburgers stored over salsa in the 3 door unit. |
| 2016-06-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed staff get out a box of new gloves, several staff members donning gloves without washing their hands, and continue working with food at the beginning of the inspection. cdi - |
| 2016-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed |
| 2016-06-13 |
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 pastor, asada, peppers and tomatoes for salsa, and beans had all been cooked yesterday and were at 47, 48, 65, and 68f r |
| 2016-06-13 |
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 one cooked container of pork that was not date marked that was cooked the day before. cdi - |
| 2016-06-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a couple of containers of oil that were not labeled. cdi - labeled during the inspection. |
| 2016-03-07 |
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 unshielded light bulbs in ware washing area. |
| 2016-03-07 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water with temperture of 85f. |
| 2016-03-07 |
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 plates being used as scoops in foods stored in upright cooler. plates s |
| 2016-03-07 |
14 |
24-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in-use at 3 compartment sink testing 10 ppm chlorine. cdi by adding chlorine and testing at 100ppm. repeat violation |
| 2016-03-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored with raw beef in upright cooler. cdi by putting in seperate pans.observed raw chicken stored over raw milanesa (beef) in prep cooler. cdi rearranged storage order |
| 2016-03-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-11-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 3 compartment sink testing at 10ppm. cdi by adding chlorine and testing at 100ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. |
| 2015-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked wet on the drying rack. |
| 2015-11-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones stored on shelf with single service items. |
| 2015-11-09 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed heavy dust build-up on hvac system vent covers.6- |
| 2015-06-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed to pans of meat without dates. most products such as tongue, asada, pork was dated properly. cdi- food prepared day prior to use. date |
| 2015-06-01 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light in mop sink area. |
| 2015-06-01 |
47 |
4-602.13 nonfood contact surfaces - c: clean fan beside 3 comp sink. |
| 2015-06-01 |
45 |
4-205.10 food equipment, certification and classification - c: discontinue using paint brush for food service. must use food grade brush. not in use at time. observed pressing equipment made of stone. manager ststed it was for personal use. must remove fr |
| 2014-12-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed pork in walkmin cooler without being date marked. cdi-dated. was cooked yesterday. |
| 2014-12-22 |
37 |
3-305.14 food preparation - c: observed gorditas being stored on counter uncovered. keep all food protected during srorage. |
| 2014-12-22 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor where needed. tiles broken and peeling. |
| 2014-08-21 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor in font of cooking equipment and walk in cooler. |
| 2014-08-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean door gaskets on reach in freezer and small prep cooler. |
| 2014-08-21 |
45 |
4-101.19 nonfood-contact surfaces - c: repair split door gaskets on 3 door reach in cooler. repair faucet on 3 comp sink (taped). |
| 2014-08-21 |
31 |
3-501.15 cooling methods - pf: observed cooked rice cooling on counter. rice 147f at time of inspection. cdi-placed in walk in cooler. |
| 2014-08-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed 2 containers of cooked tripe in walk in cooler without dates. told by pic that it was cooked yesterday. any poteitially hazardous food |
| 2014-05-05 |
1 |
2-102.12 certified food protection manager - c: pic with ansi accredited certification not available during inspection. out of town. |
| 2014-05-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed a bucket of beans 56f. told by employee that the beans were prepared this morning. cdi-split beans in smaller container. |
| 2014-05-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed cooked pans of tripe, steak, and beans needing dates. told that all foods were prepared on sunday 5/4. cdi-dated all foods |
| 2014-05-05 |
31 |
3-501.15 cooling methods - pf: do not cool phf in big containers. must use 4inch shallow pans to prpoerly cool or other approved method for cooling.cdi-split beans in smaller containers to continue cooling process. |
| 2014-05-05 |
39 |
3-304.14 wiping cloths, use limitation - c: keep all wet wipe cloths inside sanitizer buckets when not in use. |
| 2014-05-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: repair split gaskets on reach in cooler doors. |
| 2013-11-25 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times during operation. observed no certified pic present upon arrival. cdi; certified pic called and was on site with in 20 minutes of beginning |
| 2013-11-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pmaintain separation between raw and cooked foods during storage and preparation. observed bags of raw chicken on drainboard of food preparation sink directly next to pot of c |
| 2013-11-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pall food contact surfaces shall be clean to sight and touch. observed tomato slicer with scaled residue. cdi by placing at 3 compartment sink to be rewashed. |
| 2013-11-25 |
18 |
3-501.14 cooling - pall potentially hazardous foods must be cooled from 135f to 70f within 2 hours and to 45f or less in a total of 6 hours. observed pork skins 67f, beans 68f, cooked chicken 70f, cooked beef 54f and cooked pork 48f in refrigeration unit |
| 2013-11-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard da |
| 2013-11-25 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pffacility may not have sufficient refrigeration capacity to cool all food items on menu. facility has several reach in refrigerators but does not have a walk in cooler.3-501.15 cooling method |
| 2013-11-25 |
32 |
3-401.13 plant food cooking for hot holding - pfvegetables that are cooked for hot holding must be cooked and held to a minimum temperature of 135f. observed cooked peppers and onions on stove top with cold spots of 108f and 117f. cdi by placing in ice |
| 2013-11-25 |
39 |
3-304.14 wiping cloths, use limitation - call wiping cloths must be stored in sanitizer in between use. observed two towels stored on prep surfaces. observed other towels stored in bucket of sanitzer. |
| 2013-11-25 |
42 |
i4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore all utensils in a manner to prevent possible contamination. observed dirty drainboard at 3 compartment sink full of dirty items directly ne |
| 2013-11-25 |
45 |
4-205.10 food equipment, certification and classification - call equipment except for toasters, microwaves, hood systems, mixers and water heaters shall be nsf/ansi or equivalent. observed painted tortilla press with chipping paint. |
| 2013-11-25 |
54 |
6-202.11 light bulbs, protective shielding - cprovide shatter proof bulb or properly shield all lights. observed one light bulb in fixture above 3 compartment sink not shielded.6-304.11 mechanical-ventilation - cproperly clean black stand up fan. observe |
| 2013-09-24 |
6 |
2-301.15 where to wash - pfemployees must wash hands at an approved hand sink with soap and paper towels. observed employee wash hands at food preparation sink. cdi by instruction; employee washed hands at hand sink. |
| 2013-09-24 |
18 |
3-501.14 cooling - pall foods must be cooled from 135f to 70f with in 2 hours and to 45f or less with in a total of 6 hours. observed marinated pork 48f, pork skins 54f and barbacoa 49-50f, in 3 door refrigerator cooked yesterday. cdi by discarding all |
| 2013-09-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall ready to eat, potentially hazardous foods in refrigeration for longer than 24 hours must be labeled with the date prepared/opened or discard |
| 2013-09-24 |
26 |
7-102.11 common name-working containers - pfproperly label all spray bottles of chemicals to prevent accidental contamination. observed one spray bottle of chemical unlabeled. cdi by labeling. |
| 2013-09-24 |
31 |
3-501.15 cooling methods - pfuse shallow containers, ice baths and leave foods uncovered where protected to rapidly cool foods. observed large and/or covered containers of marinated pork, pork skins, barbacoa, and rice in 3 door refrigerator all cooked y |
| 2013-09-24 |
36 |
6-501.111 controlling pests - pfpremise shall be maintained free of pests. observed cockroach on wall and at handsink. verification required. |
| 2013-09-24 |
33 |
3-501.13 thawing - cproperly thaw all foods under cold running water, in refrigeration or as part of the cooking process. observed two boxes of beef on crate next to prep sink. observed bag of pork thawing in prep sink with no water. cdi by instruction |
| 2013-09-24 |
39 |
3-304.14 wiping cloths, use limitation - call towels once wet or dirty shall be stored in sanitizer in between use. sanitizer shall be maintained clean and free of debris. observed dirty towel on prep surface and buckets with sanitizer with dirty water. |
| 2013-09-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore all utensils in a manner to prevent possible contamination. observed clean cutting board stored behind faucet of 3 compartment sink. observ |
| 2013-09-24 |
43 |
4-502.13 single-service and single-use articles-use limitations - cdo not re-use single service articles that cannot be easily cleaned. observed single service spice containers that were washed and stored on clean utensil shelf to be reused. |
| 2013-09-24 |
44 |
3-304.15 (b)-(d) gloves, use limitations - cgloves shall be used for one purpose only and discarded when soiled. observed employee wash hands with gloves on and continue to prepare food. cdi by having employee discard gloves, wash hands and put new glov |
| 2013-09-24 |
45 |
4-205.10 food equipment, certification and classification - call equipment shall be ansi/nsf or equivalent. observed tortilla press not nsf or equivalent with peeling paint. |
| 2013-02-27 |
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 |
| 2013-02-27 |
7 |
b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils suc |
| 2013-02-27 |
18 |
(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57c (135f) to 21c (70f); p and (2) within a total of 6 hours from 57c (135f) to 5c (41f) or less; or to 7c (45f) or less as specified |
| 2013-02-27 |
21 |
rte tcs foods once opened/prepared and held more than 24 hours shall be date marked. observed no date marking system in place. cdi-advised to have corrected by next inspection. |
| 2013-02-27 |
31 |
use proper cooling methods for cooling tcs phf's. observed beef that had cooled improperly covered in large quantity in 3 door reach-in cooler. see violation 18 also. cdi-advised on proper cooling methods when next time cooling. |
| 2013-02-27 |
53 |
maintain floors; walls; and ceilings in good repair. observed damaged flooring in various areas throughout the kitchen. repair |
| 2013-02-27 |
42 |
cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination. observed clean plastic containers stored on |
| 2013-02-27 |
45 |
remove all unused equipment from facility. observed inside of unused hot hold unit in need of cleaning. remove domestic equipment from facility. observed domestic rice cooker and blender not in use. replace all torn gaskets. remove foil from outside of ho |
| 2013-02-27 |
39 |
wiping cloths used to wipe food spills shall be used for no other purpose. observed employee using wiping cloth to wipe off hands then use same cloth to wipe off cutting board. |
| 2012-11-29 |
2 |
2-201.11 (a)-provide a written/verbal knowledge of proper employee health policy. observed no proper employee health policy in place. cdi-by instruction--gave handout. |
| 2012-11-29 |
53 |
maintain flooring in good repair. observed various areas in kitchen with damaged flooring. repair as needed. |
| 2012-11-29 |
45 |
clean and remove all unused equipment from facility. observed inside of unused hot hold unit in need of cleaning. remove domestic equipment from facility. observed domestic rice cooker and blender not in use. replace all torn gaskets. remove foil from out |
| 2012-11-29 |
39 |
3-304.14. wiping cloths shall be stored properly in between use. observed soiled wiping cloths stored on prep table and cutting board of reach-in cooler in kitchen. |
| 2012-11-29 |
38 |
2-402.11-employees handling/preparing food shall wear hair restraints. observed employees cooking/handling food without wearing hair restraints. |
| 2012-11-29 |
31 |
3-501.15--use proper cooling methods for cooling foods. observed a pan of beef/pork cooling with lid on in 3-door cooler at front.. cdi-lid removed. |
| 2012-11-29 |
7 |
3-301.11--food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. p observed employee handling tortillas and bread wi |
| 2012-11-29 |
1 |
2-102.12. a certified food protection manager should be on duty at all times. observed no certified food protection manager on duty. cdi-by instruction. |