| Violation Date |
Code |
Description |
| 2018-12-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. cell phone on prep table near cook line upon start of inspection. cdi - employee relocated phone without being told. |
| 2018-12-11 |
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. clean food debris under cook line equipment. |
| 2018-12-11 |
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 salsa cooling in deep portions in 5 gallons buckets in walk in cooler. cdi - discar |
| 2018-12-11 |
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 salsa cooling from last night and still 52f in center. cdi - discarded. |
| 2018-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shrimp stored above washed veggies in low prep cooler at cook line. cdi- cooler rearranged with raw shrimp below veggies. |
| 2018-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf food employee filling pan with water from the hand washing sink. cdi - verbal correction; employee dumped water, sent pan to dish area, and filled new pan from prep sin |
| 2018-09-25 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee working in dish area handling soiled utensils then ha |
| 2018-09-25 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed vegetables, raw chicken, and raw beef stored in reach in cooler with no cover. condensation from reach in cooler was dripping on some other contain |
| 2018-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several salsa carafes with dried debris stored among clean utensils. cdi- carafes were moved to dirty dish area to be washed. |
| 2018-09-25 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed rice that was reheated to 113f. cdi- employee voluntarily discarded rice. |
| 2018-09-25 |
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 cut cabbage, salsa, cooked pork, and black beans stored with no date mark. cdi- all products labeled with correct date. |
| 2018-09-25 |
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 salsa at 50f cooling in a large stock pot. observed 5 bags of cut steak |
| 2018-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a large container of unopened sour cream stored on floor in walk in cooler. move sour cream to different location at least 6 in |
| 2018-04-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on top of low prep cooler upon entry to kitchen. cdi - staff relocated without being told. |
| 2018-04-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine testing at 0ppm chlorine. cdi - sanitizer concentrate line was primed; now testing at 100ppm. |
| 2018-04-17 |
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 queso cheese cooling in 5 gallon container. cdi - discarded due to cooling time vi |
| 2018-04-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. large stock pot of salsa stored on floor in walk in cooler. relocated to low shelf. |
| 2018-04-17 |
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 queso cheese still above 45f from last night. cdi - discarded. |
| 2018-04-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean food debris from shelves in walk in cooler and dust build up from walk in cooler fan guards. |
| 2018-04-17 |
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. clean floors at cook line. improvement noted from last in |
| 2018-04-17 |
45 |
4-501.11 maintain equipment in good repair. one shelf in dry goods area rusty; a couple shelves in walk in cooler starting to rust. replace as needed. |
| 2018-01-29 |
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 cleaning needed to the floors underneath the di |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. manager stated they have to special order the shelves and are expecting them any day. have replaced. |
| 2018-01-29 |
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 cooling on the counter upon entrance to the kitchen. the produc |
| 2018-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two large pans, two lids, and a strainer with food buildup stored on the clean equipment rack. cdi-the equipment has all been sent back to the dish |
| 2018-01-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee chopping lettuce with no gloves on. cdi-stopped the employee, instructed to wash their hands to |
| 2017-11-15 |
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 a spoon being stored on the oven motor near the stove. cdi-the spoon |
| 2017-11-15 |
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 cleaning needed underneath the shelving holding |
| 2017-11-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of peppers stored directly on the ground beef in the walk in cooler. cdi-the container was removed from the beef. |
| 2017-11-15 |
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 the cheese sauce with tight fitting lids and stacked ontop of each other |
| 2017-11-15 |
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 no date labels on product that had been made the day before or earlier, including the chicken, beans, spinach dip, pork, and rice. |
| 2017-11-15 |
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 cheese sauce that did not fully cool from the night before. one container was 50f and the second container was 54f. cdi- |
| 2017-11-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw bacon in the 2-door reach in cooler. cdi-the chicken was moved to the bottom shelf. there is huge improvement on how the facility is storing food. |
| 2017-09-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and raw shrimp stored above lettuce and salsa in the large 2-door reach in cooler. cdi-the chicken was moved to the bottom shelf and the shrimp was moved to another c |
| 2017-09-06 |
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 cheese dip cooling in thick containers in the walk in cooler. cdi-the c |
| 2017-09-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during the inspection. a certified manager must be available during all hours of the operation. |
| 2017-09-06 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed chicken stored on the floor in the walk in cooler. cdi-the container was placed onto a shelf.observed an employee drink stored in the ice machine along with |
| 2017-09-06 |
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 many items that had been prepared the day before with no date marking, including the tamales, the spinach dip, and cooked chicken. |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the flip top reach in cooler, and the bottom shelf of the prep counter across from the stove. have cleaned. |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed several rusted shelves in the walk in cooler. have replaced. do not paint. |
| 2017-09-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight drip coming from the base of the hand washing sink. have repaired. huge improvement. the 3-compartment sink, and the prep sink faucets have all been repaired. |
| 2017-09-06 |
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 areas near the dish machine with missing grout. have regrouted.6-501.12 floo |
| 2017-04-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand washing sink. cdi-paper towels were brought. |
| 2017-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on a knife that was stored on the magnet strip. cdi-the knife was brought to the dish machine. |
| 2017-04-11 |
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 carnitas that had cooled in a large container. this is not an adequate w |
| 2017-04-11 |
33 |
3-501.13 use approved thawing methods. observed just purchased frozen chicken that was thawing in a large container of standing water. cdi-the chicken was placed into the prep sinks with cold running water. |
| 2017-04-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked. |
| 2017-04-11 |
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 carnitas that did not cool within the 6 hour time limit. cdi-the product was discarded. |
| 2017-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed underneath the cutting board. have cleaned. |
| 2017-04-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the plumbing at the hand washing sinks, 3-compartment sink and prep sinks in need of repair. have fixed. repeat. |
| 2017-04-11 |
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 damaged wall from where a delivery truck driver damaged the wall. have repai |
| 2017-04-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep grooves. have resurfaced or replaced. |
| 2017-02-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the handwashing sink leaking from the faucet, the 3-compartment sink leaking at the faucet and underneath. have repaired. repeat. |
| 2017-02-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet cloth stored on the bar hand washing sink faucet. cdi-the cloth was removed.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer con |
| 2017-02-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp and beef stored above chopped lettuce in the tall reach in cooler. cdi-the cooler was rearranged so the raw product is stored on the bottom shelf. |
| 2017-02-14 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee bare handing sliced tomatoes and lettuce. cdi-the product was discarded and employee put on glov |
| 2017-02-14 |
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 rinse hands in the hand washing sink instead of fully washing hands. cdi-had t |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken on the counter at 53f and guacamole at 50f in the flip top cooler. cdi-the chicken and guacamole was placed on ice. |
| 2016-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the can opener. cdi-the can opener was sent through the dishwasher. |
| 2016-11-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a pan stored in the hand wash sink. cdi-the pan was removed. |
| 2016-11-21 |
18 |
23-501.14(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 queso that had been prepared the night before at 48f in the walk in cooler. cdi-the queso was discarded. the queso was i |
| 2016-11-21 |
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 cooked vegetables cooling in a large plastic container, and queso that ha |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in the walk in cooler. have cleaned. |
| 2016-11-21 |
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 two ice scoops with the handles stored in the ice, and a large containe |
| 2016-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed several torn gaskets to doors of reach in coolers. manager stated that the gaskets are already on order. |
| 2016-11-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hand wash sink and the prep sink near the dishwasher leaking from the faucets. observed the plumbing system underneath the 3-compartment sink leaking water. have repaired. |
| 2016-11-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed hole to the outside in the water heater room. manager has ordered mesh to place over the hole. repeat.6-501.111 keep the premises free of insects, rodents, and other |
| 2016-09-12 |
53 |
observed gaps around piping on the wall at the prep sink. observed holes where the dishwasher is pulling away from the wall- fill holes or reattach.observed a rough and hard to clean floor in the walk in cooler.6-501.11 floors, walls, and ceilings includi |
| 2016-09-12 |
45 |
observed cracks in the dishwasher drain board- repair these.observed a hole in a ice paddle-discard.4-502.11(a) maintain utensils in good repair. |
| 2016-09-12 |
42 |
observed build up on the air drying racks for clean dishes today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed dishes being towel dried when they came out of the dishw |
| 2016-09-12 |
36 |
observed torn screens in water heater room which will allow pests inside.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2016-09-12 |
26 |
observed a bottle of bleach that was not labeled- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-09-12 |
23 |
observed no asteriks on food items offered undercooked on the dinner menu. new menu was onsite but not in use. put new menus in use within 10 days for verification by ehs. |
| 2016-09-12 |
20 |
observed stuffed peppers setting out at room temperature at >45f. product put into cooler where it fell quickly.do not set out food unless it is actively being prepared.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-09-12 |
14 |
observed the dishwasher not sanitizing today. no sanitizer was making it to the dishwasher. dishwasher primed during inspection so that it sanitized at 100ppm.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-09-12 |
13 |
observed raw chicken stored over raw steak in the 2 door reach in cooler.chicken placed with the other raw chicken to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2016-06-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed green and red bell peppers above 45f in reach in cooler near the fryer. the pic stated that the peppers are taken out multiple times during the lunch rush. cdi-the peppers wer |
| 2016-06-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue build up in the ice machine near the walk in cooler. cdi-the ice machine was cleaned and sanitized.4-501.114 maintain sanitizer at correct co |
| 2016-06-17 |
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 guacamole, salsa, and queso cooling with tightly covered lids, and the gu |
| 2016-06-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths sitting on counters throughout the facility. when the wiping cloths are not in use, have them stored in a chemical sanitizer with the correct concentrat |
| 2016-06-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed buildup on shelving unit holding the to go trays. needs cleaning. repeat |
| 2016-06-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on inside of microwave at cook line. needs cleaning. |
| 2016-06-17 |
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 light bulb in the dry storage room flickering. needs replacing. |
| 2016-02-25 |
4 |
observed multiple employee drinks stored on prep tables next to food, drinks had no lids. drinks discarded today. be sure these have a lid and are stored on a lower shelf where if they spill they will not contaminate food, dishes, or to go materials.2-4 |
| 2016-02-25 |
7 |
observed an employee slicing a lime without gloves today- lime discarded to correct.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p |
| 2016-02-25 |
13 |
observed raw tilapia, raw steak, and raw chicken stored over peppers/onions and salsa today in the two door reach in- raw meats put on the bottom shelf to correct.observed raw chicken stored over hot peppers today in the low boy- raw chicken placed on the |
| 2016-02-25 |
20 |
observed multiple tcs foods out of refrigeration today with no one working with them(see chart for foods on counter)- all discarded today.if foods are not being prepped then they must be put back in the refrigerator or back on a hot hold unit.3-501.16(a)( |
| 2016-02-25 |
21 |
observed salsa made the day before, and it will not be used until tomorrow not date marked today- back dated to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-02-25 |
33 |
observed steak thawing at room temperature today. steak put into prep sink and had cold water run over it continuously until thawed and then it was placed into the refrigerator.thawing must be done in the refrigerator, under constant running and draining |
| 2016-02-25 |
37 |
observed uncovered pulled chicken stored on a table with dirty dishes from customers and an open drink. chicken lightly covered and placed back into the walk in cooler today correct.3-305.11 store food in a clean, dry location, not exposed to contaminati |
| 2016-02-25 |
42 |
observed clean dishes stored on a soiled rack above the dishwashing area and prep sink today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-02-25 |
43 |
observed to go plates and containers stored on soiled shelving today.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-02-25 |
45 |
observed rusted racks in the walk in cooler and in the dry good room today.4-501.11 maintain equipment in good repair.observed walk in cooler fan leaking today- repair within 10 days. |
| 2016-02-25 |
53 |
observed a soiled floor behind the ice machine today.observed soiled water on the floor near the kitchen handsink today.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shal |
| 2015-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw tilapia over onions and raw bacon over chorizo's in reach in unit. cdi items rearranged. repeat. 3-304.15(a) discard gloves after a task is complete or any time they are dama |
| 2015-12-21 |
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 pork carnitas at 51f from overnight. cdi bucket discarded. |
| 2015-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled bottle of sanitizer. cdi bottle labeled. repeat. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed sanitizer |
| 2015-12-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink and black debris. |
| 2015-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on can storage rack, racks in walk in and reach in units. repeat. |
| 2015-12-21 |
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 facility with pork carnitas that cooled in a tall plastic bucket overnigh |
| 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. clean sides of cooking equipment- build up present today. |
| 2015-07-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat. test strips onsite today. vr in 10 days. |
| 2015-07-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a cloth towel in the dish area and another on the cook line stored out of sanitizer today- buckets made and cloth towels placed in them. |
| 2015-07-23 |
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 freshly cut cheese stored in a deep portion, tightly covered, inside of a |
| 2015-07-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed acid, sanitizer, and windex in a container that were not labeled. labeled during the inspection to correct. |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shrimp in the walk in cooler today stored at >45f(see chart). pic stated that they had been thawing earlier and were just put into walk in. discussed proper thawing with pic but |
| 2015-07-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw fish and raw steak stored in the same container today, directly ontop of each other- both discarded by pic today to correct. |
| 2015-01-23 |
49 |
5-205.15 system maintained in good repair - p observed leak under 3-comp sink on dishcharge pipe. plumber was called to fix. |
| 2015-01-23 |
35 |
3-302.12 food storage containers identified with common name of food - c observed sugar stored in water pitchers without common name of food. product was labeled with common name and employees were advised about proper labeling techniques. |
| 2015-01-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed cut cabbage in walk-in cooler not labeled with date mark. product was reported to have been opened the previous morning. product was |
| 2015-01-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed salsa in refrigerator behind bar being held above 45 f. some product was relocated to the walk in cooler and some product for |
| 2015-01-23 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed queso fresco in oven being held below 135 f for less than 1 hour. product was reported to have been reheated apprx 15 mins prior. p |
| 2014-09-22 |
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 2 large pans of food held in upright with expired labels. unit is holding below 41 f but bot |
| 2014-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, cut lettuce, and sour cream on make table at greater than 45 f. chef reports that vegtable items had been recently cut and placed directly on unit. sour cream had b |
| 2014-09-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed foods cooling from room temperature tightly covered and in large conta |
| 2014-09-22 |
4 |
2-401.11 employee beverage containers shall prevent contamination to hands. observed capped bottle of water appropriately stored below food contact area. discontinue using screw top bottles or sports cups that require handling the mouth contact are |
| 2014-09-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer in bottle at serving line in kitchen at greater than 200 ppm. remade sanitizer to approved concentration.4-601.11(a) equipment food contact surfaces and utensils sha |
| 2014-09-22 |
33 |
3-501.13 use approved thawing methods. open all reduced oxygen packaged fish before thawing. |
| 2014-09-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility recently replaced menus and consumer advisory and asteriks were missing. facility is printing advisor |
| 2014-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed repairs needed at dishmachine prewash area. remove all shelving with rust or corrosion. |
| 2014-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed refrigeration handles and doors needing thorough cleaning. frier needs thorough cleaning. |
| 2014-09-22 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed faucets at can wash without backflow protection. gave description of and instruction to provide. 5-205.15 |
| 2014-09-22 |
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 kitchen floor need tiles replaced and proper grouting. water, grease, and d |
| 2014-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed drink glasses tightly wet stacked. discussed and gave instruction. |
| 2014-05-01 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - maintain all food ccontact surfaces properly clean & sanitized. observed build up in ice machine & ice bin. began cleaning process. |
| 2014-05-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - maintain floors in kitchen and walkin in good repair. |
| 2014-05-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - handsink & prep sink need thorough cleaning. |
| 2014-05-01 |
45 |
4-205.10 food equipment, certification and classification - all equipment must be approved. observed surface below frier and below tea urns rough wood. needs replaced. gave directive. |
| 2013-10-08 |
21 |
. all ready to eat foods that aren't consumed within 24 hours must be date marked for allotted time-observe chicken not date marked-cdi-chicken was date marked. all other foods will be consumed within 24 hours. |
| 2013-10-08 |
23 |
general comment-consumer advisory was approved by cina b.-cdi-instructions given by cina |
| 2013-10-08 |
26 |
all toxic substances to be labeled-observed windex and sanitizer not labeled in the bar area-cdi-toxic substances were labeled. |
| 2013-10-08 |
45 |
maintain all equipment in good repair-observed torn gaskets on make table in front of steam table. observed torn gasket on 2 door reachin. rusted shelving had been replaced. |
| 2013-10-08 |
49 |
provide backflow where required-obsrved incorrect bacflow at the can wash-instruction given. |
| 2013-10-08 |
53 |
maintain all floors, walls and ceilings in good repair-observed board on wall behind prep sink with peeling paint. walls and floor in dry storage area to be clean. ceiling tiles in bar area to be washable. |
| 2013-09-24 |
18 |
3-501.14 cooling - all foods must be cooled within the proper parameters. observed salsa, stew, rice, cheese sauce all above 45 f overnight. observed rice and cheese sauces in oven overnight. all foods discarded. |
| 2013-09-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all ready-to-eat products that will not be consumed within 24 hours shall be properly date marked and kept only for the alloted time. observed al |
| 2013-09-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - all utensils shall be properly sanitized with a 3-step process in the 3-comp sink or dishmachine. sanitizers shall be available in |
| 2013-09-24 |
46 |
4-501.14 warewashing equipment, cleaning frequency - maintain 3-comp sink thoroughly clean and dish water clean, not cloudy and without residue, grease. observed 3-comp with heavy build up, wash water not clean, and improperly set up. gave instruction. |
| 2013-09-24 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - hand sinks shall not be used for purposes other than handwashing. observed pitcher of drink dispenser nozzles soaking in hand sink. removed and gave instrucction. |
| 2013-09-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - consumer advisory for raw or undercooked meat products must be provided and appropriately displayed. no consumer advisory. gave copy of r |
| 2013-09-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - all foods shall be covered when stored and stored in areas where contamination can not occur. observed many food products uncovered in every refrigeration unit. removed foods |
| 2013-09-24 |
26 |
7-201.11 separation-storage - assure all chemicals are labeled and stored in an approved area away from food contact areas. observed roach bait on prep table and cleaner not stored. removed chemical products to approved storage area. |
| 2013-09-24 |
50 |
5-402.13 conveying sewage - maintain plumbing in good repair. observed heavy leak under the 3-comp sink. gave instruction. |
| 2013-09-24 |
36 |
6-501.111 controlling pests - assure kitchen is without pests. observed dead roaches. dirty dishes from previous night were stacked on carts and sink with food debris. management reports pest control service was on site the night before. recomend more |
| 2013-09-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment in good repair. observed torn gaskets on multiple refrigeration units, rusted shelving in walkin and dry storage, gasket needed for ice machine. gave instruction to repair or |
| 2013-09-24 |
47 |
4-602.13 nonfood contact surfaces - maintain all equipment clean to sight and touch. observe build up on/in sinks, refrigeration units, and equipment. thorough cleaning of walkin ceiling, uprights and refrigerated make tables, shelving, etc. gave instru |
| 2013-09-24 |
49 |
5-203.14 backflow prevention device, when required - provide backflow protection where required. observed no backflow protection at can wash. gave instruction. |
| 2013-09-24 |
51 |
5-501.17 toilet room receptacle, covered - provide covered waste receptacle in women's restroom. |
| 2013-09-24 |
31 |
3-501.15 cooling methods - use approved cooling methods. observed multiple items cooling in deep, covered containers. removed and discarded where needed. gave instruction. |
| 2012-10-31 |
13 |
observed raw chicken on shelf above bacon. reorganized. |
| 2012-10-31 |
6 |
food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands and arms: (1) rinse under clean; running warm water; p (2) apply an amo |
| 2012-10-31 |
8 |
observed only kitchen handsink with large container sitting on sink bowl and no disposable hand towels. removed container for accessibility; provided paper towels and gave instruction. |
| 2012-10-31 |
20 |
observed multiple items on/in refrigerated prep unit/make table greater than 45 f. unit needed thermostat adjusted or serviced. repair called while on site and food placed in temporary cold hold. walkin is holding marginally 45 f. service due at 6:00 pm. |
| 2012-10-31 |
2 |
no knowledge of employee health agreement. gave instruction and copy of form. |
| 2012-10-31 |
33 |
observed individually portioned beef thawing on prep table. gave instruction and placed in refrigeration. |
| 2012-10-31 |
34 |
observed 3 stem thermometers not properly calibrated. provide accurate thermometer to temp small mass foods. gave instruction. |
| 2012-10-31 |
45 |
observed upright freezer with badly damaged door. repair needed but unit did hold foods frozen. gave instruction to repair. |
| 2012-10-31 |
21 |
all ready to eat foods shall be date marked per requirement. gave instruction and handout. |
| 2012-10-31 |
1 |
no food protection certified manager. gave instruction. |