| Violation Date |
Code |
Description |
| 2018-10-03 |
54 |
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 debris accumulation on a ceiling ventilation co |
| 2018-10-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the faucet of the vegetable prep. sink. |
| 2018-10-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed minor debris accumulation in the metal containers where single-use plastic forks/knives are being stored. |
| 2018-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cleaned metal pans stacked while wet. |
| 2018-10-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small flies on the walls near the mop sink in the back of the kitchen and on the wall above the soda syrup bags. |
| 2018-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak and rice hot holding below 135f in steam tables (see chart). cdi- steak was discarded; rice was placed on tphc and will be discarded if not sold within 4 hours. |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce cold holding above 45f on the prep. line. cdi- product was transferred to the walk in cooler for cooling. |
| 2018-06-13 |
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 lettuce cooling in the walk in cooler in deep pans while covered. th |
| 2018-06-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one box of peppers stored directly on top of a box of raw chicken in the walk in cooler. cdi- storage rearranged. |
| 2018-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal containers stored clean and stacked while wet. |
| 2018-06-13 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed quat concentration in 2 sanitizer buckets at ~50ppm. |
| 2018-02-09 |
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 grouting on the floors. manager stated that the floor is scheduled f |
| 2018-02-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2018-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken holding below 135f on the hh prep line. cdi-the chicken was placed back onto the grill and reheated to above 165f. |
| 2017-12-01 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. have replaced. do not paint. |
| 2017-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed bowls and some of the larger pans stacked wet on the clean equipment rack. huge improvement on wet stacking of equipment. |
| 2017-12-01 |
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 lettuce cooling with tightly wrapped coverings. cdi-the wrappings w |
| 2017-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce above 45f on the prep line. the lettuce is kept on ice. cdi-the lettuce was placed back into the walk in cooler for rapid cooling. ensure that the containers are com |
| 2017-07-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed guacamole and lettuce cooling in the walk in cooler with tightly covered |
| 2017-07-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the inside of a pan, two scoops and a large bowl. cdi-all items were sent back to the dish machine for cleaning and sanitizing. |
| 2017-07-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee with several rings on that were not plain and smooth. cdi-the rings were removed. |
| 2017-07-06 |
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 the handle to the scoop stored in the rice container. cdi-the handle |
| 2017-07-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-07-06 |
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 missing grout in the flooring near the 3-compartment sink area. have repaire |
| 2017-05-24 |
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 missing grouting on the floors throughout the kitchen. have repaired. |
| 2017-05-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the faucet at the 3-compartment sink. cdi-the faucet was repaired. |
| 2017-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the front reach in cooler door, and two burned out light bulbs in the hood vent system. the manager already has a gasket and light bulbs on order. |
| 2017-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-05-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies throughout the facility. manager stated that ecolab came through and sprayed a couple of days ago. the facility will keep an eye out on results from the spra |
| 2017-05-24 |
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 guacemole and lettuce cooling with tightly covered plastic wrap. cd |
| 2017-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the inside of the ice machine. cdi-the inside white plate was washed and sanitized. |
| 2017-01-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak, barbacoa shredded beef, and pulled pork not properly hot holding on the serve line. cdi-all of the items were brought back for reheating. |
| 2017-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the lettuce held on ice above 45f. cdi-more ice was brought to the container to keep the product at the correct temperatures. |
| 2017-01-27 |
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 lettuce cooling with a tightly covered lid in the walk in cooler. cdi-t |
| 2017-01-27 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed soap buildup in the rinse solution of the 3-compartment sink. cdi-the compartment sink was drained, and refilled with clean water. explained to the manager that the rinse solution sh |
| 2017-01-27 |
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. |
| 2017-01-27 |
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 pans stacked wet on the clean storage rack. ensure equipment is full |
| 2016-11-07 |
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 large pan stored in the dry rice bin. cdi-the container was removed. |
| 2016-11-07 |
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 turn off faucet with hands after washing. cdi-told her to turn the faucet off |
| 2016-11-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple gnats throughout facility. improve pest management procedures. repeat. |
| 2016-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet on the clean storage rack. fully allow pans to air dry before stacking. |
| 2016-11-07 |
37 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple boxes of tortillas stored on the floor from shipment that had been received at 9:00am this morning. observed two containers of tea stored on the floor in the walk i |
| 2016-11-07 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed avacado shells on the ground around the outdoor dumpster. have cleaned. |
| 2016-11-07 |
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 buildup on the wall behind the 3-compartment si |
| 2016-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed door to the walk in cooler in poor repair. needs repair. repeat. |
| 2016-09-16 |
53 |
observed dust build up on the ceiling vent above to-go material storage in the back.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 |
| 2016-09-16 |
49 |
observed a leak at the front handsink.5-205.15 maintain a plumbing system in good repair. |
| 2016-09-16 |
45 |
observed the walk in cooler door broken today with tape covering.4-501.11 maintain equipment in good repair. |
| 2016-09-16 |
43 |
observed single use wraps displayed outside of the sneezeguard up front. keep these protected.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-09-16 |
36 |
observed a few gnats in the facility today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-09-16 |
14 |
observed build up on the tea nozzles today- washed rinsed and sanitizded during inspection to correct.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of clean equipment. have all equipment air dried before stacking. |
| 2016-06-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink residue buildup on white plate inside of ice machine, and residue buildup on soda nozzles. cdi-the white plate and the soda nozzles were properl |
| 2016-06-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed shared dumpster doors open. cdi-the doors were closed. keep doors and lids closed when not in use. |
| 2016-03-01 |
45 |
observed a rusted ice scoop holder today.4-501.11 maintain equipment in good repair. |
| 2016-03-01 |
41 |
observed a single use container stored in the tortilla chips today- discard after use or use a scoop with a handle that can be stored out of the product.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater wat |
| 2016-03-01 |
32 |
observed pinto beans going to be hot held only at 125f when they came off of the stove and went to the pass through table. product put immedietly back on to reach 145f today.3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be m |
| 2016-03-01 |
31 |
observed avocados cooling in a deep portion and tightly covered today after being blanched. product put on ice, uncovered, and placed into the back of the walk in to finish cooling quickly. product will be checked again before the end of the inspection. |
| 2016-03-01 |
20 |
observed green tomitillo salsa stored at >45f today on the counter- product discarded to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-03-01 |
19 |
observed chopped steak holding at <135f today- sent to be reheated to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2015-12-10 |
18 |
observed lettuce that was cut around 9 am and still had not fallen to 45f or less by 2pm(5 hours). product discarded today.3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p |
| 2015-12-10 |
6 |
observed an employee handle raw chicken, discard gloves, dip hands in sanitizer, and then went to grab new gloves. employee stopped to wash hands during the inspection.work with all staff to wash hands after they are contaminated by raw meat, dirty dishe |
| 2015-12-10 |
38 |
observed a couple of employees with hard to clean rings on that had stones in them. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2015-12-10 |
2 |
observed the employee health policy stating that an employee may return to work 5 days after beginning vomitting. the employee would be able to safely return to work 24 hours after the end of symptoms, not 5 days after the beginning of symptoms. employe |
| 2015-12-10 |
31 |
observed lettuce that was still in the cooling process stored on the make line(top and bottom) and stored in the walk in cooler in deep portions, tightly covered, and near the door. lettuce discarded.3-501.15 quickly cool foods. use methods such as open/ |
| 2015-12-10 |
41 |
observed a container with no handle stored in the dry rice today. 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. |
| 2015-12-10 |
42 |
observed dishes stacked wet today. observed tongs stored in container wet and it was collecting water. strongly recommend more shelves for airdrying to assist employees.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2015-12-10 |
49 |
observed the front handwash sink leaking today.5-205.15 maintain a plumbing system in good repair. |
| 2015-12-10 |
37 |
observed lettuce being washed over dirty dishes in the 3 comp. sink today. lettuce moved to the designated prep sink and lettuce rewashed to correct.3-307.11 protect food from contamination sources not specifically noted by code. |
| 2015-07-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved the steam table water being filled out of the handsink today- moved to prep sink to correct.observed a rice pot stored in the handsink on the line today and it |
| 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 to-go containers that were delivered yesterday stored on the floor. |
| 2015-07-23 |
40 |
3-302.15 washing fruits and vegetables - cobserved a veggie wash used today but no chemical test kit was onsite to ensure it had been mixed correctly to not exceed manufacturers direction. provide a test kit. |
| 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 fresh cut lettuce on the open top to-go line today cooling(see temp. chart |
| 2015-07-23 |
26 |
q7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed windex in a degreasor bottle- relabeled today to correct. |
| 2015-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved tcs foods on the to-go line holding at <135f today(see chart).items discarded by pic today. |
| 2015-01-15 |
16 |
| 3-401.11 raw animal foods-cooking - p,pf cook chicken per requirements. observed several chicken breasts pulled off the grill at less than 165 f. returned to grill for continued cooking. |
| 2015-01-15 |
7 |
3-301.11 preventing contamination from hands - p,pf no bare hand contact with ready to eat foods permitted. observed employee handling cut lettuce with bare hands. redirected and gave instruction. |
| 2014-10-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with cuts and stains. gave instruction to resurface or replace. |
| 2014-06-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed broken door to reachin for overflow times. facility reports maintenance has been contacted.4-205.10 food equipment, certification and classification - observed non-commercial blender. |
| 2014-06-10 |
41 |
3-304.12 in-use utensils, between-use storage - observed tongs in meats at grill line. handles in contact with food. keep dispensing utensil handles out of food. gave instruction. |
| 2013-08-12 |
20 |
maintain all items for cold hold at 45 f or below. observed all items tested on cold make table at greater than 45 f. observed lettuce for salads above 45 f. all items out of temperature for less than 4 hours. refrigerated make table is not working and ic |
| 2013-08-12 |
6 |
use sanitary procedures for handwashing. observed employees not using towel to turn off spigot to sink after handwashing. gave instruction. |
| 2013-08-12 |
45 |
maintain all equipment in good repair. observed cold hold make table at front line not operating. repair service has been called. gave instruction to time stamp until unit can maintain approved cold hold for phfs. |
| 2013-02-22 |
19 |
all hot foods shall be held above 135 f. observed steak and chicken on steam well at 108 - 112 f for less than 1 hour. discussion of maintaining higher water level in steam well or the use of deeper lexans. |
| 2013-02-22 |
16 |
poultry shall be thoroughly cooked to a final cook temperature of 165of or above for 15 seconds for. observed large batch of grilled chicken pulled from grill with portions temping at only 144 f. replaced chicken onto grill to complete cooking to the requ |
| 2012-10-01 |
20 |
maintain all cold hold foods below 45 f. observed tomatoes and lettuce greater than 45 f for less than 2 hours. cdi by quick chill down of both products. |