| Violation Date |
Code |
Description |
| 2018-09-26 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal phone charger stored on shelf above pre |
| 2018-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.some flies in back kitchen spotted. keep proper pest control practices updated. |
| 2018-09-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some oil bottles in need of labeling. |
| 2018-09-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf prepped pico cooling in large pastic container with lid on. cdi- dumped onto sheet tray |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chicken in wic holding above 45f (see chart). unable to determine cause of temp. abuse. cdi- discarded. |
| 2018-09-26 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observe employee wash hands and no |
| 2018-03-29 |
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 2 wire whisks and baskets stored but with broken wires. cdi, operator voluntari |
| 2018-03-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed in-use ice scoop stored in soiled holster and spoon stored on soiled a |
| 2018-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth in prep unit behind bar and 2 sanitizer buckets below required concentration. |
| 2018-03-29 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed 2 of 5 thermometers not reading proper temperature upon calibration. thermometers error message possible. cdi, these thermometers removed from use and informed pic t |
| 2018-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice hot held in oven at 121 degrees f from prior night. cdi, rice voluntarily discarded by pic. |
| 2018-03-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chorizo stored over french fries in prep unit 1 along line. cdi, operator relocated foods for proper storage. observed unwashed lettuce and peppers stored over |
| 2017-10-19 |
6 |
2-301.14 when to wash - p - observed dishwasher touch face but did not wash hands. cdi by instruction. |
| 2017-10-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed employee washing hands at non handwashing sink behind bar.cdi by instruction. |
| 2017-10-19 |
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 food employee combine cut tomatoes that was date marked with a date of preparation of 10/16 wi |
| 2017-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce overstocked in prep refrigerator at 49 degrees f. cdi, food transferred to walk in unit that was overstacked to rapidly cool. |
| 2017-10-19 |
36 |
6-501.111 controlling pests - pf - observed several flies in kitchen. verification required to ensure that pest control treatment completed by 10/29. |
| 2017-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth on waist of food employee and wet cloth stored on counter next to hand washing sink. |
| 2017-10-19 |
26 |
7-102.11 common name-working containers - pf - observed chemical bottle with labeling of grill brite but different degreaser in container. cdi, operator voluntarily discarded bottles. |
| 2017-04-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - pic stated that steak would be prepared undercooked to customers upon request. provide proper consumer advisory |
| 2017-04-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - separate raw animal foods from ready to eat food. observed raw fish stored above cooked food in prep unit and raw chicken removed from commercial packaging and stored over |
| 2017-04-26 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed dates not being recorded on some shellstock tags. cdi by i |
| 2017-04-26 |
8 |
6-301.11 handwashing cleanser, availability - pf - provide hand soap at each handwashing sink used by food employees. observed no hand soap available at 1 handwashing sink at beverage station. cdi, operator provided hand soap during inspection. |
| 2017-04-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed food employee touch onion with their bare hands that pic stated could be used for salads. cdi, operator |
| 2017-01-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed 2 split gaskets on low reach in prep unit doors. observed some shelving above 3 compartment sink at dish area starting to rush. replace as needed. |
| 2017-01-09 |
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 scoop stored in plastic container of water out of temperature control ne |
| 2017-01-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet and soiled cloths stored on counter surfaces and on clean drain board of dish machine. repeat. |
| 2017-01-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed temperature gauge outside of 2 walk in units not functioning. |
| 2017-01-09 |
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 dish washer handle soiled equipment and proceed to handle clea |
| 2016-09-08 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p- observed beef hot held at 117 degrees f and queso hot held at 108 degrees f at steam table. cdi, operator reheated foods. |
| 2016-09-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food separated from ready to eat foods. observed packages of raw beef stored with packages of cooked beef in container in walk in cooler 2. observed raw ch |
| 2016-09-08 |
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 bags of cooked beef not date marked prepared over 24 hours according to pic in walk in cool |
| 2016-09-08 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed oyster tags not stored in chronological order and date of |
| 2016-09-08 |
26 |
7-102.11 common name-working containers - pf - working containers of toxic substances shall be labeled by common name of substance. observed mr. clean all purpose cleaner not labeled in kitchen.7-201.11 separation-storage - p - observed all purpose cleane |
| 2016-09-08 |
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 absorbant wooden food equipment with pitting at bar. observed cracked plastic |
| 2016-09-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on equipment at bar, wet wiping cloths stored on prep tables in kitchen upon arrival and a wet wiping cloth used to stabilize cutting board in kitchen. |
| 2016-09-08 |
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 rice scoop stored on container lid with soil. improvement made since pr |
| 2016-09-08 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed splash guard needed between handwashing sink and clean drain board of 3 compartment sink. at ware washing area. |
| 2016-09-08 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed ceiling damage near a/c vent and water drip near warewashing area. observed damaged floor tile |
| 2016-06-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken package open and container of raw beef stored over french fries in walk in freezer and |
| 2016-06-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - equipment shall be stored clean to site and touch. observed 2 knives and a cutting board stored clean but soiled with food debris. cdi, operator relocated item for |
| 2016-06-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - ensure tcs foods are held at 45 degrees f and below. observed raw chicken at 50 degrees f in flip top prep unit along line. observed |
| 2016-06-16 |
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 scoop stored on soiled area of container lid. observed in-use utensil h |
| 2016-06-16 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed some shellstock tags with the date the last shellstock was |
| 2016-06-16 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed soil and debris accumulating on shelving below prep areas and grill. |
| 2016-06-16 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some damage to walk in freezer and cooler floor. repair. |
| 2016-06-16 |
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 burnt out light and light unprotected under hood ventilation system. repeat. |
| 2016-06-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow clean equipment to air dry. observed clean plates being wet stacked.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean |
| 2016-03-10 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat food. observed food employee handle tortillas with their bare hands. cdi, employee voluntarily discarded tortillas. |
| 2016-03-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed container of rice hot held at steam well below 135 degrees f. cdi, food relocated for cleaning. improvement made since last inspecti |
| 2016-03-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - ensure all required foods are date marked. observed container of horchata not date marked in reach in refrigerator. cdi, operator voluntarily |
| 2016-03-10 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed bleach sanitizer above 100ppm as registered by test strips. cdi, sanitizer discarded by pic.7-102.11 common name-working containers - pf - toxic substances |
| 2016-03-10 |
38 |
2-303.11 prohibition-jewelry - c - jewelry shall not be worn on wrists or fingers, except a plain wedding band. observed employee wearing a watch. |
| 2016-03-10 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed several soiled towels stored on clean cooking equipment in kitchen. |
| 2016-03-10 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drainplug missing on dumpster. repeat. |
| 2016-03-10 |
54 |
6-202.11 light bulbs, protective shielding - c - ensure light over food and equipment is shielded, shatter-proof or shatter-resistant. observed unprotected light over cooking equipment along line and light burnt out. ensure light is changed with functiona |
| 2016-03-10 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed wet cloth on counter and wet cloth used to stabilize cutting board in kitchen. |
| 2015-12-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - mechanical dish machines shall provide proper sanitizer levels to sanitize equipment. observed chemical dish machine not dischar |
| 2015-12-03 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employees not vigorously rub hands for 10-15 seconds and then proceed to turn faucet off with bare hands. cdi by instruction. |
| 2015-12-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so cross contamination is prevented. observed raw chorizo stored above shrimp in flip top prep cooler. observed unwashed produce stored above other re |
| 2015-12-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed 2 containers of queso sauce hot held below 135 degrees f on steam table. cd |
| 2015-12-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - p•f - tcs foods that are potentially hazardous, ready to eat and held over 24 hours shall be date marked. observed salsa held in low reach in refri |
| 2015-12-03 |
23 |
3-603.11 consumption of animal foods that are raw, underc~ooked, or not otherwise processed to eliminate pathogens - pf - provide consumer advisory on menu for steaks that are cooked to order. cdi by instruction. handout provided to operator. |
| 2015-12-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed paper towel dispsensor broken. repair. observed a walk in freezer unit no longer used in facility. keep equipment in good repair and c |
| 2015-12-03 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed some dried food residues accumulating on outside and lids of chip storage containers. clean. |
| 2015-12-03 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing in outdoor dumpster. |
| 2015-07-22 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facilities shall be free from unnecessary items and litter. observed some unused equipment in kitchen area. remove equipment or repair. observed some trash in parking lot leading |
| 2015-07-22 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to keep them clean. observed soil residues accumuating on drainboard near dish machine and at 3 compartment sink. |
| 2015-07-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several bowels and plates being wet stacked at warewashing drainboard.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-stori |
| 2015-07-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths laying on prep surfaces and counter surfaces throughout facility. |
| 2015-07-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed several cantainers of refried beans stored on ice but not properly subme |
| 2015-07-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 1 container of bleach with labeling missing from container. cdi, operator labeled container. |
| 2015-07-22 |
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 chicken soup and container of salsa with a date of preparation of 7/12 in 3 door reach in refrigerator. observed que |
| 2015-07-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a container or raw chorizo stored over french fries in flip top prep refrigerator. observed raw steak stored over containers of sauce in beverage walk in unit. observed raw chick |
| 2015-03-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed shell eggs stored above ready to eat sauce in the walk in. cdi - sauce was moved. |
| 2015-03-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cooked pork, cut cabbage and salad mix (browning) without dates. pic did not know when they were prepared. cdi - pic discarded it |
| 2015-03-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed a bottle of weak sanitizer. cdi - new sanitizer was made at the proper concentration. |
| 2015-03-16 |
45 |
4-501.11 maintain equipment in good repair. - observed a small split on the gasket of the drink cooler at the bar. replace gasket. |
| 2015-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans stacked wet. |
| 2014-09-29 |
53 |
6-501.12 heat/ac vent covers shall be clean - observed vents in bathrooms to be covered in dust - maintain clean |
| 2014-09-29 |
45 |
4-202.11 food contact (and non-food contact) surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean - observed torn refrigerator door gaskets on walk-in refrigerator door |
| 2014-09-29 |
43 |
4-903.11 (a) store single-use and single-service articles to prevent contamination - observed 2 stacks of uncovered coffee cups - cdi by disposing of cups |
| 2014-09-29 |
42 |
4-903.11 store cleaned utensils in a clean, dry location - observed glassward stored on shelf that requires cleaning, glassware stored on cloth towel - keep glasses on clean shelves, shelves with no liners - only bar mesh acceptable |
| 2014-09-29 |
13 |
3-302.11 (a) separate unwashed produce from ready-to-eat foods - observed mushrooms in boxes stored over prepped meats - move unprepped produce so that it is not stored over prepped food3-302.11 (a) protect food in storage using covered containers, intact |
| 2014-09-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils - observed two open drinks, plate of food on prep table - employees need to eat in non-prep areas of restaurant - any drinks kept in kitchen for employees need a lid an |
| 2014-03-05 |
26 |
7-102.11 common name-working containers - pf: label containers of toxic materials, including sanitizers. observed glass cleaner not labeled. cdi- labeled7-203.11 poisonous or toxic material containers-container prohibitions - p: sanitizing solutions shall |
| 2014-03-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory for steaks on menu, or documentation that steaks received fit definition of whole muscle beef. |
| 2014-03-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: maintain tcs foods cold at 45 f or below in holding equipment. found one item, pico, 48 f in flip top. cdi- moved to cooler. |
| 2014-03-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: equipment and food contact surfaces shall be clean to sight and touch. observed slicer covered and stored clean to be greasy to touch. some food debris attached. ob |
| 2014-03-05 |
12 |
3-402.12 records, creation, and retention - pf: general comment: retained shellstock tags shall be marked with date last product pertinent to tag was sold or consumed. observed no dates on retained oyster tags. |
| 2014-03-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handwashing sinks shall be accessible for use at all times and used for no other purpose than for handwashing. observed sink designated for handwashing at drink service area to be blocked w |
| 2013-08-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. two large boxes of shell eggs stored over cooked beans in walk in cooler. cdi- storage order corrected. handouts provided to operator today. |
| 2013-08-30 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition. container of spinach and queso stored in prep cooler #1 with a prep date of 8/22/13. cdi- verbal correction as to rule; operator voluntarily discarde |
| 2013-08-30 |
31 |
3-501.15 cooling methods. containers of cooked beans and sliced beef in walk in cooler tightly covered and stacked during the cooling process. cdi- method corrected. |
| 2013-08-30 |
35 |
3-302.12 food storage containers identified with common name of food. two containers of in use oil at the cook line not labeled as per rule requirement. cdi- operator labeled immediately. |
| 2013-03-27 |
1 |
persons unnecessary to food establishment operation are not allowed in food prep areas. observed child in kitchen. cdi be removing child from kitchen. |
| 2013-03-27 |
1 |
certified person in charge must be present at all times of operation. observed no person in charge present at start of inspection. cdi by instruction & pic was called and returned. |
| 2013-03-27 |
2 |
employee health policy must be in place and sick employees must report to person in charge information about their health. observed no employee health policy in place. example handout for employee health policy provided today. cdi by instruction. |
| 2013-03-27 |
13 |
a4: store food in covered containers. observed uncovered food in bins in refrigerators. |
| 2013-03-27 |
14 |
food contact surfaces shall be clean to sight and touch. observed knives with food debris that were stored as clean; pink build up inside ice machine; & blue plastic lids with food debris that were stored clean. cdi by placing all soiled items in dishwash |
| 2013-03-27 |
19 |
hot foods must be held at 135f or above. observed pan of rice at 128f. cdi by reheating rice to 165f. |
| 2013-03-27 |
13 |
a2: store food ac ording to final cook temperature. observed raw fish stored over cooked beef. also in walk in freezer: raw chicken stored with & above raw beef; and raw shrimp and bacon stored over fried ice cream. cdi by rearranging items. |
| 2013-03-27 |
39 |
all wet cloths must be stored in an approved sanitizing solution when not in use. observed wet towels sitting on counter in bar. |
| 2013-03-27 |
41 |
all scoops shall be stored in product with handles extended out of the product. observed scoop with handle inside salsa and observed cup being used as scoop inside horachata. |
| 2013-03-27 |
45 |
shelving must be smooth; non-absorbant; and easily cleanable. observed cardboard being used as shelving in dry storage. |
| 2013-03-27 |
51 |
ensure receptacles in women's restroom are covered. observed no covered receptacles in women's rest room. |
| 2013-03-27 |
52 |
keep doors closed on dumpster. observed door on dumpster left open. |
| 2013-03-27 |
26 |
pesticides used in food establishments shall be approved and meet the criteria for food establishment use. observed cans of pest spray in facility labeled for residential use. cdi by removing cans from facility; and discussing specific types of pesticides |
| 2012-12-28 |
26 |
pesticides used in food establishment shall be approved and meet critieria for food establishment use. pest spray in facility per label is for residential use. cdi- operator removed. |
| 2012-12-28 |
13 |
store food items according to final cook temperature. raw chicken stored above raw intact beef in prep cooler unit next to cook line. cdi- storage order corrected |
| 2012-12-28 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris on shelving in reach in cooler. cdi- verbal education as to rule requirement. |
| 2012-12-28 |
21 |
food shall be discarded if date mark date has been exceeded. tamales in prep cooler 5 days past date marking. cdi- operator removed/ voluntarily discarded. corrected by verbal education; handout provided. |
| 2012-12-28 |
21 |
potentially hazardous ready to eat foods shall be dated marked if being stored more than 24 hours. shredded cheese and container of cooked beans in walk in cooler not date marked; intended to be stored more than 24 hours per operator statement. cdi- verba |
| 2012-12-28 |
26 |
toxic material shall be stored in manner to prevent possible contamination of untensils; single service items; food prep areas and equipment. various chemicals stored in bucket on shelf above soda syrups; slicer; and large bag of onions. cdi- corrected |
| 2012-12-28 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2012-12-28 |
52 |
keep doors closed on dumpster. door on dumpster and recycle bin left open. |
| 2012-12-28 |
37 |
store food items to prevent possible contamination. opened dry goods stored in dry goods room; two packages of dry good items torn open. cdi- verbal advisement as to storage options. |
| 2012-12-28 |
45 |
food contact surfaces/ untensils shall be smooth and easily cleanable. clay containers being used for beverages; trash bag being used to line chips container; three torn gaskets in cooling units; and utensil shelf corroding. clay containers may not be use |
| 2012-12-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dried food debris needs to be cleaned from gaskets at salsa prep cooler. |
| 2012-12-28 |
52 |
drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. drain plug is missing from dumpster. drain plug is needed. |
| 2012-12-28 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. handwashing sink at warewashing area blocked. cdi- items re-located; verbal education |
| 2012-12-28 |
35 |
all dry seasonings; dry mixes; oils; and dry foods not stored in original containers shall be labled. multiple in use dry seasonings and dressing not labeled. cdi- verbal education as to rule requirement; containers labeled. |
| 2012-12-28 |
2 |
the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. operator advised today that procedure |