| Violation Date |
Code |
Description |
| 2018-11-02 |
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 cooling in a covered container. cdi, beans were uncovered. |
| 2018-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding below135f. cdi, pic voluntarily discarded rice. |
| 2018-07-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors throughout in need of cleaning. |
| 2018-07-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. repeat |
| 2018-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving througout establishment in need of cleaning. |
| 2018-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. repeat |
| 2018-07-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thin probe thermometer not provided during inspection. vr |
| 2018-04-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. |
| 2018-04-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups with exposed lip portion. |
| 2018-04-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2018-04-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut tomatoes in walk in cooler, cooling in large, tightly covered plastic |
| 2018-04-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with food build up. cdi, can opener taken to 3 comp sink to clean. repeat |
| 2018-04-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sink blocked by step ladder. cdi, ladder moved. |
| 2018-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with green build up on blade. cdi, can opener taken to 3 comp sink to be cleaned. repeat- no points, improvement noted. |
| 2018-02-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with concentration less than 50ppm quat. ensure sanitizer is kept at correct concentration. |
| 2018-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans stacked wet. ensure all equipment, and utensils are completely air dried after cleaning and sanitizing. |
| 2018-02-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemicals stored above paper towels, aprons and clean rags in storage cabinets near bathroom. cdi, pic re-arranged chemicals to prevent contamination. |
| 2018-02-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at hand washing sink in back near ice machine. large puddle of water observed. |
| 2018-02-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. ensure doors remain closed. |
| 2018-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some build up of food debris on gaskets throughout establishment. repeat |
| 2017-11-14 |
52 |
no points deducted5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed a lot of old trash collected on ground around dumpster area. |
| 2017-11-14 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (inside bottom surfaces of reach-in cooler units, cabinet surface underneath hand |
| 2017-11-14 |
45 |
repeat4-501.11 maintain equipment in good repair. observed split / torn gasket on two door reach-in unit in front service line area; observed numerous plastic containers and lids in need of discarding / replacing.4-202.11 food contact surfaces shall be sm |
| 2017-11-14 |
38 |
no points deducted2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff in need of hair net while working with exposed foods. |
| 2017-11-14 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large can opener with very dirty blade (food contact surface); observed 1 pan with sticker residue. cdi opener and container pulled and placed |
| 2017-07-17 |
13 |
. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork sausage stored above rte guac inside walk-in cooler. cdi pork moved to approved location. |
| 2017-07-17 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-07-17 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-07-17 |
45 |
repeat4-501.11maintain equipment in good repair.observed condensation leak inside walk-in cooler in need of repair to prevent condensate dripping onto or into food containers. |
| 2017-07-17 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of kitchen equipment throughout). |
| 2017-05-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans on clean shelf to have stickers and food debris on them. cdi by removing items to be re-washed and sanitized |
| 2017-05-12 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p asked two employees to name symptoms and diseases of concern - neither was able to complete either list - need training refresher so that employees know when |
| 2017-05-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on counter blocking access to front hand sink. all employees drink must be stored below and away from surfaces where tasks take place and food |
| 2017-05-12 |
6 |
. 2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee take off dirty gloves, pick up clean gloves and prepare to put them on before stopping employee and directing them to wash hands before putting on clean gloves. cd |
| 2017-05-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed area around front hand sink surrounded by to-go food an employee personal drink. cdi by removing all items, and by instruction. |
| 2017-05-12 |
9 |
3-201.11 use food from approved sources only. -p observed food from employees' homes stored in walk-in over other foods, not labeled as personal items. these items must be labeled as personal food not for use in the facility, and be stored on bottom she |
| 2017-05-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed food for transport not in thermal containers to maintain 135f or above - small chicken burrito bowl 114f, large chicken burrito bowl bowl 103f, numerous other items left out a |
| 2017-05-12 |
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 black beans from can placed into pan with fitted lid. cannot dispel heat |
| 2017-05-12 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer solution cloudy with debris in it. must use 2-step process to clean surfaces fir |
| 2017-05-12 |
42 |
. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stored on shelves for use that were wet; must thoroughly air dry all utensils before stacking or storing.4-903.11 store cleaned equipment, utensils, linens and pack |
| 2017-05-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed scarred cutting surfaces (boards) that cannot be properly cleaned and sanitized. re-surface or replace scarred cutting boards immediately.4- |
| 2017-05-12 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c observed employee rinsing dirty utensils in center vat of 3-compartment sink, then move them back to first vat to wash, then back to center vat for rinsing after washing. must always use sink in one |
| 2017-05-12 |
52 |
5-501.112 outside storage prohibitions - c observed black plastic bags stored outside of dumpsters; all refuse must be stored in containers with tight-lids and not left on ground. |
| 2017-05-12 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed floors throughout in need of cleaning with greater frequency. clean frequently such that debris from previous day does not remain. repeat |
| 2017-01-30 |
53 |
repeat6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (obs |
| 2017-01-30 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (wire racks above 3 comp sink setup, kitchen / cooking equipment). |
| 2017-01-30 |
45 |
4-501.11maintain equipment in good repair.observed broken handle on cabinet door at front meat prep area in need of repair. observed peeling counter covering (laminate) in need of replacing. |
| 2017-01-30 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2016-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded lettuce not fully submerged on ice on the front serving line as high as 57f. observed shredded lettuce on the cold holding line not fully down inside the well as high a |
| 2016-10-05 |
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 working containers of spice shakers unlabeled. |
| 2016-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food containers and metal food containers stacked while wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 |
| 2016-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up on shelving under the front serving line. cleaning improvement noted. |
| 2016-10-05 |
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 missing and damaged wall covings and corner guards at the can wash. |
| 2016-10-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed one employee apron stored with bagged single service items. cdi by removing. |
| 2016-10-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the grease container left opened. |
| 2016-09-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso being removed from the hot holding cabinet to serve at 133f. observed steak on the serving line at 120f, rice at 130f and shrimp at 129f. cdi- last temp check was 4 hours |
| 2016-09-21 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p pic was unable to discuss all parts of the employee health policy, including all reportable 5 diagnoses and all reportable symptoms. pic was also unable to fin |
| 2016-09-21 |
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 hand used to turn off water at faucet, no barrier. cdi- employee was educated while onsite |
| 2016-09-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a large rolling piece of equipment. unit was moveable but pic was advised to store large pieces of equipment away from the sink to allow for easy acces to the h |
| 2016-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans stored as clean on the air drying shelving with food debris and stickers or sticker residue. 4-501.114 maintain sanitizer at correct conce |
| 2016-09-21 |
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 diced tomatoes from yesterday in the walk in cooler still at 47f-48f in the center. observed other large containers of |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded lettuce on the serving line at 49f, shredded cheese on the serving line at 51f, shredded lettuce inside the prep cooler at 46f-49f and shreeded cheese inside the prep c |
| 2016-09-21 |
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.6-501.12 replace missing wall covings. floors, walls, ceilings including the attachments |
| 2016-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer at 100ppm (quat). |
| 2016-09-21 |
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. provide scoops for dispensing the rice and sugar. observed products being dispens |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked while wet on the air drying shelving. |
| 2016-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris on the outsides of rice cookers and dry food containers. observed build up behind the soda nozzles of the soda dispenser (non food |
| 2016-09-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors left open and unused equipment inside the dumpster enclosure. advised the pic to notify strip mall management company. |
| 2016-09-21 |
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 large deep several gallon size containers of diced tomatoes stacked two hi |
| 2016-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers with stickers and sticker residue stacked nestled in one another. cdi: containers with stickers and sticker residue returned to 3-comp for |
| 2016-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks comingled with customer product throughout facility. cdi: all items moved to one approved location. |
| 2016-06-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees don gloves with no handwash. cdi: employees corrected and directed to wash hands before donning gloves.2-301.14 wash hands after handling soiled equipment or utensil |
| 2016-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed romaine lettuce on ice above 45 f. cdi: item rapidly cooled by adding ice up and around product. product was moving quickly through production and will likely be finished in l |
| 2016-06-08 |
19 |
observed steak in hot box holding below 135f. cid: item reheated. repeat violation |
| 2016-06-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with unapproved jewlery on hands and wrists. |
| 2016-06-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked throughout drying racks. repeat violation |
| 2016-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on wic. 4-502.11(a) maintain utensils in good repair. observed damaged plastic container stored as clean. cdi: pic discarded container. |
| 2016-06-08 |
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 observed cooked serrano peppers, chopped tomatoes, and diced tomatoes above 45f st |
| 2016-03-02 |
47 |
general comment - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris on dish shelving at back. |
| 2016-03-02 |
46 |
general comment - 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 in 3-comp sink at 99f. |
| 2016-03-02 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some plastic pans stacked wet on shelf. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor |
| 2016-03-02 |
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 a tall deep pan of diced tomatoes at 46f in walk-in cooler. suggested to tr |
| 2016-03-02 |
19 |
repeat - 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved 2 pans of queso at 128f, 130f, 138f, and 146f respectively and diced chicken in hot box at 128f, 130f, and 157f. cdi - diced chicken reheated to 177f and queso reheated |
| 2016-03-02 |
8 |
repeat - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved brooms, dust pan, and ladder blocking access to hand sink at back of kitchen. cdi - items relocated. |
| 2015-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple plastic containers and food pans wet stacked on back dish shelf. ***repeat*** |
| 2015-11-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed two boxes of frozen steak stored on the floor of walk-in cooler. |
| 2015-11-10 |
19 |
3-501.16(a)(1) maintain tics foods in hot holding at 135f or above. -pobserved multiple cups with ground beef and queso cheese in cambro for catering order < 135f. many attempts made to reheat products to 165f. cdi - eventually the queso and ground beef w |
| 2015-11-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved 2 quat sanitizer buckets on front line at 0-100ppm. observed quat sanitizer at 3-comp sink at 0ppm. it was determined that sanitizer is not mixing properly out of dispenser. cdi - quat san |
| 2015-11-10 |
8 |
5-205.11 maintain access to hands inks. hands inks may only be used for hand washing .-pf observed ice that had been dumped and employee filling water jug in hands ink near cash registers. cid by instruction. ***repeat**** |
| 2015-07-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling water jug in handsink near cash registers. cdi by instruction.6-301.12 provide paper towels or approved alternative for hand drying at each h |
| 2015-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple catering orders being held at room temperature upon arrival to facility at 9:40am (see temp chart). catering orders were not going to be delivered until 11:00am. obs |
| 2015-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic containers stacked while wet on the clean equipment storage racks near the 3 compartment sink. |
| 2015-02-27 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed a thermometer probe stored in the sheath with dried food debris on the probe. cdi- item was set aside for recleaning. 4-501.114 maintain sanitizer at correct conc |
| 2015-02-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored directly above diced vegetables in the walk in cooler. observed whole tomatoes in the walk in cooler stored in close proximity to raw meats. cdi- storage rearr |
| 2015-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 3 pans of chicken below 135f in a warmer (see chart). cdi- pans were reheated to above 165f in a steamer (see chart). |
| 2015-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers stacked while wet on the clean equipment racks near the 3 compartment sink. |
| 2015-02-27 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on outside waste container. |
| 2014-11-03 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed outside waste receptacle missing drain plug. |
| 2014-11-03 |
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 in the 3 compartment sink with water at 100f. the wash solution manufactur |
| 2014-11-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed four heavily scored cutting boards. |
| 2014-11-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees handling food without hair restraints. |
| 2014-11-03 |
36 |
properly locate mechanical insect control devices. observed two insect control devices located directly above a clean linen bin. |
| 2014-11-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical spray bottle without a label. cdi- operator discarded bottle. |
| 2014-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several foods in a warming box below 135f (see chart). cdi- foods were reheated in a steamer. |
| 2014-11-03 |
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 two containers of ground beef that were placed in the walk in cooler at 10:30 and both were above 70f after 4 hours. cdi- |
| 2014-08-07 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by using rapid cooling equipment and other effective methods. observed one container of guacamole prepared 1 hour prior being stored in the front flip top serving area. use equipment such as |
| 2014-08-07 |
8 |
6-301.12 hand drying provision - pf. each handwashing sink shall be provided with a way to dry your hands. observed paper towel dispenser empty at back of house hand sink. cdi by refilling with new paper towel roll.6-301.14 handwashing signage - c. ea |
| 2014-08-07 |
36 |
6-202.13 insect control devices, design and installation - c. insect control devices shall be located so that they are not over a food preparation area and dead insects and insect fragments are prevented from falling onto exposed food, equipment, linens, |
| 2014-08-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held hot shall be maintained at 135f or above. observed queso cheese sauce on the serving line below 135f and grilled chicken an |
| 2014-08-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c. equipment and utensils shall be air dried before being stacked. observed several pans stacked while wet. |
| 2014-08-07 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in sanitizer buckets while not in use. observed 3 wet wiping cloths being stored on counter tops. |
| 2014-03-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed several plastic containers and one grill spatula with food residue on them stored clean. cdi by |
| 2014-03-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous food being held cold shall be at least 45f or below. observed one container of lettuce on burrito prep. line a |
| 2014-03-13 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single service items. observed sterno candles being stored above raw onions. cdi by relocating sterno candles to bottom |
| 2014-03-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be kept free of accumulation of dust, dirt, food residue, and other debris. observed utensil and equipment drying rack near |
| 2014-03-13 |
39 |
3-304.14 wiping cloths, use limitation - c. in between use, wiping cloths shall be stored in sanitizer buckets. observed one wiping cloth not stored in sanitizer. |
| 2014-03-13 |
36 |
6-202.13 insect control devices, design and installation - c. insect control devices shall be prevented from falling onto exposed food, clean equipment, utensils, linens, and single use items. observed one insect control device stored directly above cle |
| 2013-10-09 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed sticker residue on outside of 2 metal pans but stored as dry. |
| 2013-10-09 |
45 |
4-101.19 nonfood-contact surfacesnonfood contact surfaces exposed to splash or spillage shall be designed to be smooth and easily cleanable. observed crates being used to store clean equipment at storage rack and accumulating some food debris. |
| 2013-10-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils in a clean, dry area. observed a pot and wire strainer stored in splash zone of 3 compartment sink. cdi, utensils relocated for cl |
| 2013-10-09 |
38 |
2-303.11 prohibition-jewelryemployees shall not wear jewelry on wrists or fingers when preparing food. observed an employee handling food with a wring on their fingers and another with a watch on their wrists. |
| 2013-10-09 |
34 |
4-204-112 temperature measuring devices-functionalityhot or cold hold equipment storing potentially hazardous food shall be supplied with a temperature measuring device. observed no temperature measuring device in hot hold and cold hold units behing count |
| 2013-10-09 |
33 |
3-501.13 thawinguse proper methods to thaw food. observed food thawing under running water at 75 degrees f. cdi by instruction, operator relocated food to refrigeration unit. |
| 2013-10-09 |
26 |
7-101.11 identifying information, prominence-original containerspoisonous or toxic substances in original container shall have a legible label. observed missing label on 1 container of bleach that operator stated was removed this morning. cdi, operator la |
| 2013-10-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f and above. observed beef brisquet, black beans, and chicken hot holding below 135 degr |
| 2013-10-09 |
8 |
6-301.14 handwashing signagegeneral comment: handwash sinks shall be supplied with a handwash sign. observed 1 handwash sink missing a handwash sign in kitchen. cdi, handwash sign provided to operator. |
| 2013-10-09 |
6 |
2-301.12 cleaning procedureturn off faucet with a clean barrier after washing hands. observed employee turn off faucet with their bare hands after washing. cdi by instruction. |
| 2013-07-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer at proper concentration. observed quat sanitizer at 3 compartment sink and in several containers along prep line belo |
| 2013-07-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed facility date marking foods but 1 containe |
| 2013-07-26 |
38 |
. 2-303.11 prohibition-jewelryemployees shall not wear jewelry on their wrists or fingers when handling food, or clean equipment. observed 1 employee handling clean equipment but wearing a watch. cdi by instruction. |
| 2013-07-26 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer in between uses. observed several wet wiping clothes on prep table in kitchen. |
| 2013-07-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils in a clean, dry area. observed several clean knives stored on dirty counter surface along prep line. cdi, operator relocated utens |
| 2013-07-26 |
45 |
4-202.11 food-contact surfaces-cleanabilityfood contact surfaces of equipment shall be free from chips or scarring. observed 2 plastic spatulas with chips. cdi, operator voluntarily discarded spatulas. |
| 2013-07-26 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed soil accumulating on outside of brim of margharitta mixer. |
| 2013-07-26 |
43 |
. 4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single-service in a clean, dry area where contamination can't occur. observed a stack of single service cups stored under leaking drain line of hand |
| 2013-04-08 |
47 |
general comment: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed residue building up on shelving near 3 compartment sink. |
| 2013-04-08 |
43 |
knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. observed single use forks not properly inverted at consumer self service area and |
| 2013-04-08 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-04-08 |
39 |
store wet wiping clothes in sanitizer solution in between uses. observed wet wiping cloth stored under cutting board behind prep line. cdi by instruction. |
| 2013-04-08 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2013-04-08 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 2 bottles of windex spray bottles not lab |
| 2013-04-08 |
13 |
separating fruits and vegetables; before they are washed as specified under ? 3 302.15 from ready-to-eat food. observed unwashed produce stored above ready to eat foods in walk in cooler. cdi by instruction. |
| 2013-04-08 |
13 |
store raw animal food according to final cook temperature. observed raw chicken stored above raw shrimp in walk in cooler. cdi; operator relocated chicken. |
| 2013-04-08 |
1 |
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 a t |
| 2013-01-11 |
19 |
observed some foods in hot holding unit below 135f degrees (see temperature chart above). maintain all how foods held at or above 135f degrees. foods taken out by pic and reheated to 165f degrees. |
| 2013-01-11 |
37 |
general comment- provide barrier or at least 12 in buffer between front hand sink and food preperation area (extended counter space). observed meat processing up against hand sink. |
| 2013-01-11 |
13 |
observed pan of raw beef stored over top of vegetables on speed rack in walk in cooler. maintain proper raw food storage according to final cook temperature with ready to eat foods on top. pic removed raw beef. |
| 2013-01-11 |
39 |
general comment- observed wet rags used to stabilize cutting boards. maintain all wet rags in sanitizer bucket for use. must use non-absorbalt material to stabilize cutting boards. |
| 2013-01-11 |
4 |
observed employee coffee cup and salsaritas cup with juice on prep counter while prepping meats. maintain all employee drinks below food prep areas and stored to prevent contamination. drinks discarded by employee and pic. |