| Violation Date |
Code |
Description |
| 2018-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on floor of reach in cooler. |
| 2018-09-24 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knives stored in room temp water on prep line. |
| 2018-09-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on handsink. cdi by removal to proper storage location. |
| 2018-09-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed items with no date and several improper and inconsistent date ranges. cdi by education about proper date marking and properly marki |
| 2018-09-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in three comp sink measuring at ~75 ppm. cdi by draining and refilling sanitizer basin at proper concentration. |
| 2018-03-27 |
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 several small holes in wall in back storage area. |
| 2018-03-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items marked for up to two weeks. none of the items were past the 7 day shelf life. cdi by correcting the dates on the item |
| 2018-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one container with slight debris build up. cdi by removal for recleaning. |
| 2017-09-15 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed on container with slight debris. cdi by removal for recleaning. |
| 2017-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on bottom of reach in cooler. |
| 2017-01-19 |
33 |
3-501.13 use approved thawing methods. foods shall be thawed under refrigeration or fully submerged under water with running water to agitate particles. observed raw fish and pork belly that was thawing in prep sink and not under water. repeat. |
| 2017-01-19 |
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 white corn that was left in an ice bath on the counter overnight to cool |
| 2017-01-19 |
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 lettuce, spring mix, spinach, milk, sliced ham, boiled egg, corn cake (with cheese), mixed vegetables, rice pudding, red sauce, an |
| 2017-01-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed leftover chicken soup placed on the counter to hot hold at 132-134. cdi leftover soup placed inside pan placed on stove for rehating and holding. |
| 2017-01-19 |
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 white corn that was cooked then sat out in an ice bath overnight and placed in the reach in unit at 70f. cdi white corn dis |
| 2017-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer, plates, and pot soiled with food debris. cdi items moved to dirty drain board for cleaning. |
| 2016-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in the cold hold display area at temperatures above 45f. itemsar kept in an ice bath while in the display area, ice had not been added when put out for service. |
| 2016-09-12 |
33 |
3-501.13 use approved thawing methods. observed a container of raw beef thawing in a prep sink under no temperature controls. insure that when thawing in a sink that cold water is allowed to run over the product to keep the product from overheating. cd |
| 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 large container of cooked corn cooling while covered. insure that items a |
| 2016-09-12 |
45 |
4-502.11(a) maintain utensils in good repair. observed one pair of tongs with slightly damaged plastic. insure that tongs are monitored for damage and repaired/replaced as needed. |
| 2016-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth on multiple cutting surfaces in the establishment. insure that cloths are returned to sanitizer containers in-between uses. |
| 2016-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dishwashing area racks collecting residue. |
| 2016-06-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed several non-ansi approved utensils such as a can opener, and two wooden utensils. |
| 2016-06-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed several scoops stored with handles in contact with food product. insu |
| 2016-06-21 |
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 several sauce bottles and a water/vinegar mixture unlabelled. insure spices and sauces are labelled. |
| 2016-06-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a container of facility prepped horchata not datemarked. item contains tcs foods such as cooked rice. observed container of cooked |
| 2016-03-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above salad dressing containers in the prep reach in cooler. cdi by pic rearranging and educating employees on proper storage. |
| 2016-03-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed rear sink not reaching 100f. all other sinks, other 3 comp dish washing sink and handinks are able to provide correct water temp. vr that sink is able to reach required temperature required |
| 2016-03-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tong stored in container of tomatoes with tongs contacting food. insu |
| 2016-03-18 |
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 ceiling tile damage in the rear storage areas. |
| 2015-11-04 |
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 with heavy dust debris in need of cleaning. |
| 2015-11-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on multiple pots stored as clean. |
| 2015-11-04 |
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 burnt plastic utensil stored as clean. observed several broken plastic pots and |
| 2015-11-04 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door propped open during entire inspection. cdi by ehs closing door. |
| 2015-11-04 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed empanadas cooling below 135f on a rear prep surface. items were moved to a reach in freezer to quickly cool. observed a pre-p |
| 2015-07-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several bags of chorizo not date marked. cdi items labeled. 3-501.18 discard the food requiring date labels once time/temperature |
| 2015-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken/avocado mix and 4 containers of cheese in display unit above 45f. cdi items were moved to reach-in cooler to rapidly cool. |
| 2015-07-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 sanitizer spray bottles not labeled. cdi items labeled. |
| 2015-07-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed coffee dispenser of coffee machine soiled. |
| 2015-07-06 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility preserving onions/tomato mixture and salsa using vinegar. in order to hold these items larger than allowed time/temperature window, facility |
| 2015-07-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf bandeja paisa and hamburguesa must include consumer advisory reminder and disclosure. disclosure must include id |
| 2015-07-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitchen. |
| 2015-07-06 |
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 employee actively washing dishes in 102f water. cdi water was drained and refilled at proper conc |
| 2015-07-06 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed glass front cooler labeled for packaged products only with potentially hazardous items stored inside. |
| 2015-07-06 |
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 observed cooked white corn cooling at room temperature. corn was 85f. cdi employ |
| 2015-07-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under cuttingboards. |
| 2015-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed yucca hot holding on stove at 120f. cdi stove was turned on and yucca reheated to 165f. |
| 2015-02-27 |
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 several floor tiles broken. observed wall in disrepair in bakery reach-in fr |
| 2015-02-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards deeply scored and discolored. |
| 2015-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. |
| 2015-02-27 |
33 |
x3-501.13 use approved thawing methods. observed chicken and pork thawing at room temperature in prep sink. cdi items were placed under cold running water. |
| 2015-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa in containers for mutiple uses at customer tables. salsa must be served in single service containers. cdi by instruction. |
| 2014-11-18 |
13 |
3-302.11. separate raw animal foods in storage by required final cook temperature to prevent contamination. observed raw chicken stored above ready-to-eat tamales. cdi by rearranging items. |
| 2014-11-18 |
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 several working containers of spices unlabeled. |
| 2014-11-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed produce stored in basket less than 6 inches above floor. |
| 2014-11-18 |
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 employee washing dishes without filling wash vat. cdi vat filled at proper temperature. |
| 2014-05-01 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before putting on gloves. observed employee putting on gloves without washing hands first. cdi by instruction. |
| 2014-05-01 |
45 |
4-205.10 equipment must be used according to manufacturer's recommendations. observed domestic slicer. |
| 2014-05-01 |
42 |
4-901.11 equipment must be air dried before storage. observed several containers stacked wet. cdi items rewashed. |
| 2014-05-01 |
20 |
3-501.16 potentially hazardous cold foods must be held at or below 45f. observed three large cuts of beef thawing under running water. beef was 64f. cdi beef was placed in large reach-in cooler to rapidly cool. |
| 2014-05-01 |
14 |
4-501.114 chemical sanitizer must be at proper concentration. observed qac sanitizer too low in dispenser and sanitizing buckets. cdi ehs helped operator make chlorine sanitizer at proper concentration. |
| 2013-11-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed on package of quail eggs stored on a container of cooked shredded chicken in the refrigerator. eggs were moved and seperated from rte (ready to eat) foods. |
| 2013-11-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed some food debris left on the dicer/chopper. item was returned to the 3 comp sink for cleaning. |
| 2013-11-22 |
45 |
4-205.10 food equipment, certification and classification - c observed bella 3 crock pot unit in use. this is labeled household use. |
| 2013-09-06 |
45 |
4-205.10 food equipment, certification and classificationall equipment must be ansi certified or equivalent. observed a domestic 3 welled hot holding unit used inside the kitchen. |
| 2013-09-06 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingproperly store all single service items. observed a single box of to go food containers stored on the floor. |
| 2013-09-06 |
33 |
3-501.13 thawingproperly thaw product as required by the rules. observed a large beef roast thawing under running water in the 3 comp sink with an opened drain. per the rules the thawing product must be under running water and submerged. advised to placed |
| 2013-09-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all items as required by the rules. observed cooked and cooled products stored inside the reach in cooler without date labels. thes |
| 2013-09-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain quat sanitizer at proper concentration. observed quat sanitizer in a bucket and in the 3 comp sink at 0ppm. proper mixing and |
| 2013-09-06 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesthe person in charge (pic) must provide documentation of or otherwise demonstrate knowledge of an employee health policy. pic was unable to provide d |
| 2013-03-11 |
14 |
observed quat sanitizing solution not mixed to the proper temperature or concentration. sanitizer remixed. a quaternary ammonium compound solution shall: (1) have a minimum temperature of 24oc (75of); p(2) have a concentration as specified under ? 7 204. |
| 2013-03-11 |
1 |
observed no certified food protection manager on-site. person with ansi certified training was not present. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall |
| 2013-03-11 |
8 |
observed ladies room in the newer part of the establishment with no handwash sign. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food emp |
| 2013-03-11 |
8 |
observed bathroom towel dispenser not dispensing towels in the bathroom of the bakery part and the men's room of the newer restaurant part. unit cleared of jamb. each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) indi |
| 2013-03-11 |
43 |
observed single a few service cups uncovered/unprotected. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is prevented. |
| 2013-03-11 |
45 |
observed 1 spatula with melted handle and one wire strainer in disrepair. equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. |
| 2013-03-11 |
42 |
observed wet stacking of a couple of pans. overall good jod is being done on this. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 toleranc |
| 2012-11-08 |
23 |
observed no consumer advisory posted for undercooked phfs. (a) except as specified in ¶ 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ¶ 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or s |
| 2012-11-08 |
18 |
observed a large container of chicken soup held at 63f in the upright cooler overnight. chicken noodle soup was voluntarily discarded. |
| 2012-11-08 |
35 |
observed 3 dry goods containers not labelled. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use i |
| 2012-11-08 |
13 |
observed employee cracking raw eggs; grab all the shells with her hands; and walk them to the trash with her gloved hands. then the employee proceeded to scramble the eggs and try to move on to other food prep. corrected by instruction employee changed gl |
| 2012-11-08 |
37 |
observed a few dry goods bags open and tied into knots. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-11-08 |
45 |
observed non-prepackaged products stored in a baverage cooler. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitati |
| 2012-11-08 |
37 |
observed potatoes stored on an open rack that was less than 6 off the floor. except as specified in ¶¶ (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed t |
| 2012-11-08 |
8 |
observed no handwash signage in the bathrooms in the new section of the facility. handwash signs left. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly |