| Violation Date |
Code |
Description |
| 2019-01-04 |
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 chicken and corn salsa cooling in deep, covered containers in walk in cool |
| 2019-01-04 |
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 items with previous day's dates but actually made today. cdi-allowed to date correctly because p |
| 2019-01-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso holding in hot unit located in back of the kitchen at 130 f. cdi-pic voluntarily discarded queso. |
| 2019-01-04 |
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 diced chicken cooling in covered metal pan at rate of 0.9 f/min in walk in cooler. cdi-pic spread chicken on shallow pan to |
| 2019-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plastic lids stored in clean area with food debris. cdi-pic removed for rewash. |
| 2019-01-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed produce such as lettuce and cilantro stored below unwashed produce in walk in cooler. cdi - pic reorganized to correct storage order. |
| 2018-10-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee's food stored in direct contact with food container in hot box. store employee food away from food intended for customer use t |
| 2018-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant build up of food and debris on shelves in walk in cooler. shelves are in need of detailed cleaning. repeat violation. |
| 2018-10-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils. air dry all utensils and equipment before stacking. |
| 2018-10-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer and bucket of detergent with no identifying label. cdi- buckets were properly labeled. |
| 2018-10-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and grilled peppers on prep line holding below 135f. steak and chicken were holding below 135f in hot box. cdi- all items were reheated to 165f. |
| 2018-10-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee don gloves without engaging in handwash. employee had done various other tasks before donning gloves. wash hands before donning gloves between any task change. |
| 2018-07-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed tongs stored as clean with food residue attached and greasy to touch. some pans with residue remaining afreer cleaning. knife with food residue at ha |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pf: found cheese mix in serving line and in reach-in cooler above 45 degrees. cdi- cheese mix removed from service and placed in ice baths for cooling to below 45 f. |
| 2018-07-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found wiping cloths held in sanitizer at 50 ppm quat. |
| 2018-07-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: pic was unsure of reportable illnesses and and symptoms. handout from health department posted on wall. cdi- went over entire |
| 2018-07-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. significant build-up of food residue on shelves in walk-in cooler. |
| 2018-07-30 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned tongs hanging on pre-rinse apparatus. cdi- moved back to cleaning process. |
| 2018-05-30 |
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 recontaminate hands at faucets after washing. cdi- discussion and re-wash.2-301 |
| 2018-05-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build-up on interior of ice chute at soda machine. |
| 2018-05-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: ground beef in hot box at 130 f. cdi- reheated to 165 f. |
| 2018-05-30 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p: in use sanitizer in 3-comp sink measured 500ppm quat. cdi- sink emptied and sanitizermade to 150 ppm quat. equipment re-sanitized. |
| 2018-05-30 |
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 : many containers of salsa tightly covered, filled to top; no temperature change fr |
| 2018-05-30 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p: salsa cooling in small compact containers, full,and covered were 55f with no temperature change 35 minutes later. cdi- ice bat |
| 2018-05-30 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. bucket of sanitizeron floor. repeat. |
| 2018-05-30 |
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. tongs and scoops in water at 108 f. cdi- utensils removed from water and placedo |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food splatter and build-up on shelving of walk-in cooler. |
| 2018-05-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employees wearing wristbands while working with food. |
| 2018-03-05 |
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 some baseboard has been replaced. observed loose or missing frp wall covering |
| 2018-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment non-food contact surfaces are cleaner overall but still noticed some buildup on handle of hot box and on exterior of tub under make line w |
| 2018-03-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor on make line.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed same sanitizer bucket with sanitizer |
| 2017-11-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer available for use today. vr - verification required. |
| 2017-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled equipment stored as clean - tomato dicer, scoop, spatula. cdi - all removed to be rewashed, rinsed, and sanitized. |
| 2017-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cold make unit holding tcs foods at 47f-53f. pic said she noticed this morning the cooler wasn't holding temperature and that the service person had just left an hour earlier a |
| 2017-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean utensil storage racks. |
| 2017-11-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed lemons and limes stored above ready to eat baked goods. cdi - relocated. |
| 2017-11-13 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked lid on one plastic tub in walk in cooler. |
| 2017-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled racks used for storage of cleaned utensils. |
| 2017-11-13 |
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 baseboards still missing in some areas of kitchen. 6-501.12 floors, walls, cei |
| 2017-11-13 |
43 |
4-903.11(a)(c) store single-use and single-service articles to prevent contamination from splash or dust and at least 6 inches off the floor. observed single use foil pans stored on shelving inverted, but not covered. |
| 2017-09-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet nested for storage. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. obs |
| 2017-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket at walk in cooler door. |
| 2017-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled tomato/onion dicer stored as clean (mounted to wall). cdi - pic removed to be rewashed/rinsed/sanitized. observed greasy pan in tub holding ut |
| 2017-09-07 |
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 baseboards missing in several areas of kitchen. |
| 2017-09-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water faucet dripping/leaking. pic called for repair during inspection. |
| 2017-05-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. |
| 2017-05-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth held in sanitizer measuring less than 100 ppm. |
| 2017-05-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf: found two salsas and vegetable broth in deep containers tightly covered during coo |
| 2017-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found brown rice at 123 f in holding. reheated in steamer to 181 f |
| 2017-05-08 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p: observed salsas above 55 f after 3 hours of cooling from room temperature. - both items transferred to ice bath in prep sink. |
| 2017-05-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed sanitizer in sanitizing bay of 3 comp sink below 150 ppm while in use. cdi- sink emptied and sanitizer changed out to 200 ppm. |
| 2017-03-14 |
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 one unlabeled bottle of oil and one unlabeled shaker of seasoned salt. |
| 2017-03-14 |
33 |
3-501.13 use approved thawing methods. observed two closed bags of queso measuring 46f-50f in walk in cooler. pic explained that they had thawed several bags under cold water before reheating some of it and storing these two unopened bags for later use. e |
| 2017-03-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned utensils stored on shelving with some oily spills and a little food debris. |
| 2017-03-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed one pan of ground beef reheated from yesterday and stored in hot box. ground beef measured 130f in the center of the pan and 140f on edges. pic expla |
| 2017-03-14 |
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 baseboard loose in some areas, missing under the kitchen handsink. 6-502.12 fl |
| 2017-03-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. upon entering the kitchen, observed a covered employee drink stored on the previously used drainboard for the food preparation sink. store away fr |
| 2017-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed one split cooler gasket and some worn shelving in undercounter cooler on front make line. observed split gasket near base of walk in cooler door. 4-502.11(a) maintain utensils in good repair. observed s |
| 2016-10-21 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed the facility had violations related to part d, e, f, g, i, and l of this rule (handwashing, cooking, cooling, sanitizing, and training in food safety.) pic |
| 2016-10-21 |
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 an employee washing their hands and then recontaminating on the handles. suggest using |
| 2016-10-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed the same tongs were being used on raw chicken as cooked chicken at the grill. cdi - separate tongs were found and the chicken was cooked more to get rid of any contamination. 3 |
| 2016-10-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken hot holding at 118f. cdi - reheated in the steamer to >165f. repeat violation. |
| 2016-10-21 |
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 containers of tomatoes that were not date marked. according to the pic these had been prepped the previous morning. cdi - dated |
| 2016-10-21 |
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 cut tomatoes as warm as 61f that were cooling in deep and tightly covere |
| 2016-10-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed chicken was being taken off the grill at a final cook temperature of 154f. chicken must be cooked to 165f for 15 sec |
| 2016-10-21 |
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 tongs being stored in a dirty single service cup. cdi. |
| 2016-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few wet stacked containers on the racks in the back. |
| 2016-10-21 |
46 |
4-603.16 rinsing procedures - c. washed utensils and equipment shall be rinsed before sanitizing in a 3 compartment sink operation. observed a food worker wash and then sanitize a container without rinsing in between. cdi. procedure was corrected and |
| 2016-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning of non food contact surfaces such as shelving and containers throughout the facility. |
| 2016-10-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed repairs needed to floors, walls, and ceilings in areas such as the entrance to the walk-in cooler, and baseboards. 6-501. |
| 2016-10-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth was not being held in sanitizer between uses. repeat. |
| 2016-08-24 |
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 baseboards missing or detached in several areas throughout. observed damage on |
| 2016-08-24 |
50 |
5-402.13 maintain sanitary sewage system.-p. observed floor drain under 3 comp sink was overflowing periodically. observed standing water in floor drain under prep sink. flooding onto floor was managed with squeegie and did not extend past warewashing are |
| 2016-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan covers and area surrounding them in walk in cooler were dusty/soiled. observed shelving above prep sink and counter near kitchen door was soiled |
| 2016-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets held sanitizer solution measuring 0 ppm quat. cdi - all buckets were refilled with quat sanitizer measuring 200 ppm. |
| 2016-08-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed three sanitizer buckets in use. one was properly labeled but the labels had mostly worn off of the other two buckets. cdi - buckets were properly labeled as |
| 2016-08-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed two pans of chicken hot holding in the back kitchen hot box. chicken measured 111f and 117f. pic stated that chicken had been fully cooked about an hour previously. cdi - pic |
| 2016-08-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer in in-use 3 comp sink measured 0 ppm quat. cdi - pic discovered that sanitizer concentrate had run out. she replaced the concentrate bottle and re-primed the lines. sanitizer t |
| 2016-05-25 |
6 |
2-301.14 when to wash - p observed 2 employees return from eating lunch and proceed to attend customers without washing hands first. wash hands before donning gloves. wash hands before starting work. observed employee turning water off with bare hand |
| 2016-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris/ residue on containers, open shelving, interior ledges of drawers, exterior of equipment, and interiors of cabinets. cleaning is needed througho |
| 2016-05-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed some tcs foods not cold held below 45f (see chart). cdi-food out of temp was iced. walk-in cooler and reach-in cooler behin |
| 2016-05-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpsterand cardboard container. keep these closed. repeat |
| 2016-01-13 |
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 dust buildup on ceiling vents in bathrooms and b |
| 2016-01-13 |
45 |
4-501.11 maintain equipment in good repair. observed handle missing on top of rice cooker. repair. -0- |
| 2016-01-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label condiment squeeze bottles with the common name of the contents at the front line. repeat. -0- |
| 2016-01-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mild salsa overstacked in pan at front line at 48-50f. cdi - salsa place in walk in to cool and back stock of salsa place on the line. -1.5- |
| 2016-01-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brown rice at the front line, brown rice in the hot box at the front line and cooked steak at the front line hot box and on the front line hot holding at 110-128f. items in vio |
| 2016-01-13 |
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 observed food employee rinse hands and then dry with paper towel. cdi - pic instructed proper handw |
| 2015-11-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked beef and cooked chicken hot holding in hot box in kitchen at 131 and 133f, respectively. cdi - items were placed in steamer and reheated to over 165f. observed cooked be |
| 2015-11-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees dispensing food without hair restraints. both employees had longer hair. use effective hair res |
| 2015-11-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving over rice cookers with dust buildup. clean. -1- repeat |
| 2015-11-12 |
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 sour cream and dressings in condiment squeeze bottles without labels. label these with the common name of the items. -0- |
| 2015-11-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpster and cardboard container. keep these closed. -0- |
| 2015-11-12 |
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 dust buildup on the vents and near the ceiling t |
| 2015-11-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under handsink, two of the three compartments on the 3-comp sink and at the sprayer on the pre-rinse nozzle, as well as where the line joins at the pre-rinse. repair. -1- repeat |
| 2015-07-23 |
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 lighting fixtures falling down at kitchen entrance, baseboards in bad repair a |
| 2015-07-23 |
49 |
5-205.15 maintain a plumbing system in good repair. -p observed overhead water line dripping over the hand sink at kitchen entrance. repair. observed one of the women's restroom toilets out of order. plumber has been called for repairs. vr required by 7/3 |
| 2015-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of debris on shelving near 3-comp sink. observed buildup of dust on vents throughout facility. |
| 2015-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed blender at front line not in service. either repair or dispose of blender. |
| 2015-07-23 |
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 use cardboard boxes and cups stored under sink at front line. cdi - items moved away from sewer line. |
| 2015-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items in hot box at front line below 135f while hot holding. cdi - items placed in steamer and reheated to above 165f. |
| 2015-07-23 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p. observed queso reheated for hot holding at 108f. cdi - beef removed and reheated to 165f.3-403.11 reheat all tcs foods to 16 |
| 2015-03-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use squeeze bottles of sauces , in use dry seasonings in shaker containers and one large bin of sugar/ salt not labeled. cdi- v |
| 2015-03-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. no papertowels provided at the handwashing sink at the front service area. |
| 2015-03-13 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. more than 20 round metal pans and three blue trays on the front counter inte |
| 2015-03-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. food items in both warmers not under temperature control. see chart for items and temperatures. cdi- operator removed both and reheated. |
| 2015-03-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing hair restraint during food prep. cdi- operator advised employee to put on hair restraint; correcte |
| 2015-03-13 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be c |
| 2015-03-13 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. 4-904.11 display and handle single-use and single-service articles to prevent contamination. more than three packages of op |
| 2015-03-13 |
45 |
4-501.11 maintain equipment in good repair. one shelf used to store containers of chips is damaged, wooden counter at front service area is damaged and no longer easily cleanable. cdi- verbal correction; repair all |
| 2015-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris/ residue on containers, open shelving, interior ledges of drawers, exterior of equipment, and interiors of cabinets. cleaning is needed. |
| 2015-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than four metal pans and more than six plastic pans stacked tightly while wet. cdi- operator corrected. |
| 2014-10-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed no employee health policy could be produced for informing employees of required information. |
| 2014-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed employee prepare to clean thermometer in handsink. cdi- stopped and directed to clean at 3-compartment sink. |
| 2014-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed interior of ice machine with slime hanging from top of bin area. observed slime hanging at ice chute of drink dispenser. observed sticker residue and |
| 2014-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed chicken and pork in hot box less than 135 f. cdi- pork discarded. chicken and steak reheated to 167 f. |
| 2014-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cut lettuce on inadequate ice bed at front counter, more than 45 f. cdi- discarded lettuce and switch to time holding for cut greens at front counter. |
| 2014-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths stored in water in sanitizer buckets. |
| 2014-10-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility could not produce chlorine test kit after purchasing chlorine to use as a sanitizer. cdi- ehs gave facility supply of strips in interim of obtaining strips. |
| 2014-10-16 |
53 |
.floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed base tile coming of walls at floor level in several area; ie near ice machine and under prep sink.6-502.12 floors, walls, ceilings |
| 2014-10-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : observed tightly covered, dense volumes of diced tomatoes, black beans in walk-in |
| 2014-07-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be held hot at 135 f or above. found one item on hot line, ground beef, below 135 f. voluntarily discarded. |
| 2014-07-30 |
6 |
2-301.14 when to wash - p: employees shall wash hands before putting on gloves to work with ready-to-eat food. observed employee put on gloves to work with tomatoes without washing hands. |
| 2014-07-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines and ice chutes clean. clean with a frequency sufficient to preclude build-up of molds and slime. observed significant build-up on interior of ice machine after detachin |
| 2014-07-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: accurately date mark tcs foods with date of preparation. found cooling beans dated wednesday july 29. date was actually july 30. cdi- redated t |
| 2014-07-30 |
47 |
| 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: surfaces in facility shall be clean to sight and touch. observed surfaces including storage bins with soil build-up throughout facility. clean surfaces. |
| 2014-07-30 |
45 |
4-501.12 cutting surfaces - c: cutting boards shall be resurfaced or replaced if they can no longer be cleaned and sanitized. observed heavily scarred cutting boards in facility. replace. |
| 2014-07-30 |
31 |
3-501.15 cooling methods - pf: do not cover cooling tcs foods until they reach 45 f or below. found chicken, beans, pico, salsa, tomatoes, all foods prepped that day all covered in walk-in cooler. |
| 2014-04-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c: allow utensils and equipment to air dry before stacking clean. observed metal pans stacked wet. |
| 2014-04-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found chopped lettuce on inadequate ice for holding at 45 f or below. lettuce moved to cooler fo |
| 2014-04-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. found chicken at front line less than 135 f. found many items in holding unit less than 135 f. cdi- bean |
| 2014-04-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice bins and ice chutes clean. observed significant mold and slime build-up on ice chutes of drink machines.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, |
| 2014-01-22 |
53 |
more frequent and better cleaning of floors and walls needed. splatter on walls. buildup around pvc drain at front line. debris and build-up on floors in kitchen.floors, walls shall be maintained smooth and cleanable. observed base tile detaching from wal |
| 2014-01-22 |
36 |
6-501.111 controlling pests - pf: the premises shall be maintained pest free. observed fruit flies in facility, some landing on food at hot line. cdi- orkin called for service. contaminated food discarded. |
| 2014-01-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. found two containers of ground beef 127 f that had been cooked in morning, holding in warmer. cdi- volun |
| 2014-01-22 |
6 |
2-301.14 when to wash - p: employees must wash hands after engaging in activity that may contaminate hands before working with food. observed employee in dining room come behind counter to make meal for customer. employee did not wash hands before donning |
| 2014-01-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found tub of lettuce on inadequate ice bath behind front counter and pico in holding line above |
| 2013-10-04 |
39 |
3-304.14 wiping cloths, use limitation - c: wiping cloths shall be stored between uses in an approved sanitizer at an approved concentration. observed cloths in sanitizer buckets less than 100 ppm quat. |
| 2013-10-04 |
38 |
2-402.11 effectiveness-hair restraints - c: employees shall wear effective hair restraints when working with food. observed several employees not wearing hair restraints while working the front line. |
| 2013-10-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. |
| 2013-10-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. found chicken in hot box less than 135 f. returned to steamer for reheating. |
| 2013-10-04 |
17 |
3-403.11 reheating for hot holding - p: reheat foods for hot holding to 165 f within two hours. observed chicken reheating in steamer brought out and returned to hot holding before reaching 165 f. cdi- returned to steamer and heated to 165 f. |
| 2013-07-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: date mark salad dressings, minced garlic with date packaged food is opened. ensure staff is applying correct day dots to foods. cdi- discussion and |
| 2013-07-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods cold at 45 f or below. observed several items in cold make line above 45 f. do not fill above the chill line. cdi- items mo |
| 2013-07-25 |
35 |
3-302.12 food storage containers identified with common name of food: clearly label storage bins and containers or foods that are not readily recognizable. observed sugar bin not labeled. |
| 2013-07-25 |
39 |
3-304.14 wiping cloths, use limitation: wiping cloths shall be held between uses in an approved sanitizer. observed cloths in sanitizer that measured 0 ppm quat. |
| 2013-04-02 |
52 |
recepticales shall be kept shut. observed the outside recepticle open. cdi- recepticle was closed. |
| 2013-04-02 |
42 |
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 tolerance exemptions for active and inert ingredients for use. observed square plastic bins |
| 2013-04-02 |
31 |
do not tightly cover cooling foods until they reach 45f or below. observed lettuce; guacamole and pico de gallo above 45f in the walk in cooler. cdi: lettuce was vented. |
| 2013-04-02 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf. observed black and pink residue on the inside of the ice machine in the kitchen. verification reqired. |
| 2013-04-02 |
6 |
(c) to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a res |
| 2013-02-06 |
20 |
keep foods in cold holding at 45 f or below. observed diced tomatoes at make line 49 f. observed cut leafy greens 55 f in inadequate ice holding. cdi- items prepared same day moved to cooler. items prepared previous day voluntarily discarded. |
| 2013-02-06 |
43 |
store single use items such as paper cups in plastic sleeves or in such a way to prevent accidental contamination. observed cups at check-out in horizontal racks; unprotected. |
| 2013-02-06 |
31 |
do not tightly cover cooling foods until they have reached 45 f or below. observed several containers of chopped tomatoes 48-49 f in reach in portions of line coolers. some containers dated previous day. cdi- recently prepared tomatoes moved to walk-in co |
| 2013-02-06 |
19 |
keep foods in hot holding at 135 f or above. observed various items at front make line and in kitchen warmer below 135 f. cdi- some items reheated and some voluntarily discarded. |
| 2012-10-17 |
34 |
(a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2012-10-17 |
42 |
observed containers stacked wet. |
| 2012-10-17 |
47 |
exteriors surfaces of equipment in need of more frequent cleaning. |
| 2012-10-17 |
20 |
obswrved pico and chopped tomatoes 46-47 f at serving line. shredded lettuce and chopped lettuce above 45 f. cdi-cooled. |
| 2012-10-17 |
53 |
detaching base tile at 3-comp sink. more frequent cleaning of walls needed. |
| 2012-10-17 |
51 |
observed large pieces of food debris in drain of handsink. |
| 2012-10-17 |
19 |
observed black beans in holding unit 132 f. cdi reheated to 165 f. |