| Violation Date |
Code |
Description |
| 2019-01-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chips stored by handsink. suggests not storing or prepping chips so close to handsink to prevent contamination. observed lettuce |
| 2019-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed a container of cheese on prep table one and prep table two with temperatures above 41f. cdi- pic placed cheese in wic until the cheese reached 41f. pic also placed cheese on tph |
| 2019-01-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of chicken with temperature ranges of 132 to 134f. observed steak on the steam table reading temperatures of 114 to 126f. cdi- pic reheated chicken to 165f and reheated s |
| 2018-10-03 |
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 ceiling tile in the back prep kitchen. manager stated that the ceili |
| 2018-10-03 |
45 |
4-501.11 maintain equipment in good repair. observed a red lid that had been melted and was no longer easily smooth and cleanable. cdi-the lid was discarded. ensure all equipment is in good repair, and is easily smooth and cleanable. |
| 2018-10-03 |
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. |
| 2018-10-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control methods. |
| 2018-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on a pan stored with clean equipment next to the grill line. cdi-the pan was brought back to the 3-compartment sink for proper washing, rins |
| 2018-04-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed splatter and build up around nozzle on drink machine. |
| 2018-04-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in the clean dish are. repeat |
| 2017-12-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility was observed utilizing a test kit without the color coded concentration tab present. kit was replaced during inspection. |
| 2017-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in the clean dish area. allow clean pots and pans to air dry before storage to prevent providing a moist environment in which pathogenic organisms ma |
| 2017-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed some areas of shelving beginning to rust/chip. shelves should be replaced, repaired or resurfaced such that they are smooth and easily cleanable. |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans in the rear dish storage area. items should be pyramid stacked to allow drying before stacking. |
| 2017-10-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee preparing food while wearing an ornate engagement ring. only a plain wedding band is allowed on employee hands during |
| 2017-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed two split gaskets on the small reach in refrigerator under the prep line |
| 2017-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the salad chopping device stored as clean with lettuce debris on the interior. ensure that the lettuce chopper is thoroughly cleaned, no lettuce debr |
| 2017-06-19 |
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 three compartment sink in need of resealing to the wall, heavy debris build up |
| 2017-02-27 |
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 heavy garbage build up in the dumpster area, with bags and cardboard littering the ground. |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pots and pans throughout dish area |
| 2017-02-27 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed womens restroom handsink faucet in disrepair such that no hot water can be toggled on. facility must provide 100f water at all handsinks. ehs will conduct a verification visit to assess hot |
| 2016-07-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed blanched peppers not cooling at proper rate to meet time requirements. cdi by instruction. |
| 2016-07-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids crushed and not tight fitting. -0 points- |
| 2016-07-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area . |
| 2016-07-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths stored in sanitzer at 100 ppm qac should be 200 ppm qac . cdi replaced sanitizer with proper strength. |
| 2016-07-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed blanched peppers cooling tightly covered and in to large of volume. cdi |
| 2016-04-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris in clean dish rack . cdi took to sink to rewash. |
| 2016-04-18 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee packaging chips contacting food surface of inside of bag with bare hands. cdi discarded bags. |
| 2016-04-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-07 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash sign at front handwash. cdi provided handwash sign. |
| 2016-01-07 |
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 wash hands and recontaminate by turning faucet off with clean hands. -0 points- |
| 2016-01-07 |
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 provided on site. cdi provided employee health policy. |
| 2015-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed spoons and tongs soiled with debris. cdi items moved to back sink for cleaning. |
| 2015-08-18 |
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 and salsa that was tightly covered and stacked on top of each oth |
| 2015-08-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tea that was stored on the floor in walk in unit. cdi items placed on shelves. |
| 2015-08-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed chicken that was cooked to 155f. cdi finished cooking on grill. repeat. suggest facility come up with procedures to pr |
| 2015-08-18 |
49 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p. observed no backflow device on back can wash pipe that is connected to chemicals. verification required. |
| 2015-08-18 |
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 bucket with food debris. cdi item changed. |
| 2015-04-30 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of cooler with gloves and return to food prep. cdi hands washed gloves changed.3-302.11(a) protect food in storage using c |
| 2015-04-30 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employees wash hands and recontaminate hands by touching faucet without a barrier. cdi hands washed. |
| 2015-04-30 |
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 pinto beans reheated to put on line at 123f. cdi pinto beans reheated to 211f. |
| 2015-04-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed white rice, diced chicken and diced beef that was just cut to put for hot holding on line below 135f. cdi items put on grill to be reheated. repeat. |
| 2015-04-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed parts of grilled chicken cooked to 147-158f. cdi chicken reheated to 168-173f. |
| 2015-04-30 |
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 bins of white and brown rice not labeled. |
| 2015-04-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers on rack that were wet stacked. repeat. |
| 2015-04-30 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in walk in cooler covered with debris. |
| 2015-04-30 |
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 . observed multiple containers of pico de gallo and cut lettuce cooling while tighl |
| 2014-12-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employee wahs hands for less than 10-15 seconds. cdi employee rewashed. |
| 2014-12-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors and lids opened at receptacles. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operatio |
| 2014-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers on drying rack wet stacked. repeat. |
| 2014-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed white rice, brown rice, black beans, diced beef, and pulled pork below 135f. cdi items discarded. repeat. |
| 2014-12-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of cooler and continue food prep with same gloves. cdi hands washed. |
| 2014-07-01 |
16 |
3-401.11 raw animal foods-cooking - p,pf. raw animal foods shall be cooked to its final cook temperature. observed chicken pieces pulled of grill for hot holding at 140-150f. cdi items placed back on grill to reheat to 169f and above. repeat. |
| 2014-07-01 |
35 |
3-302.12 food storage containers identified with common name of food - c. bulk storage containers shall be labeled with common name of ingredient. observed unlabeled bin of rice. |
| 2014-07-01 |
14 |
4-702.11 before use after cleaning - p. utensils and food contact surfaces of equipment shall be sanitized before use and after cleaning. observed employee rinse off cutting board and continue to use it for food prep without wash, rinsing, and sanitizing. |
| 2014-07-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f and above. observed cubed beef at 130f, and pinto beans at 116f. cdi items discarded. repeat. |
| 2014-07-01 |
38 |
2-402.11 effectiveness-hair restraints - c. effective hair restraint shall be worn during food prep. observed employees doing food prep without hair restraint. |
| 2014-07-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c. utensils and equipment shall be fully air dried before stacking. observed metal containers on drying rack wet stacked. |
| 2014-03-25 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a chemical sanitizer between uses. observed wet cloth on front counter. |
| 2014-03-25 |
34 |
4-302.12 food temperature measuring devices - pf. thin diameter thermometer shall be available to take temperatures of thin masses. observed thermometer that did not meet rules. verification required. |
| 2014-03-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held should be 135f or above. observed pulled pork, chicken pieces, and steak below 135f. cdi items discarded. repeat. |
| 2014-03-25 |
16 |
3-401.11 raw animal foods-cooking - p,pf. raw animal foods should be cooked to their final cook temperature. observed beef taken off the grill at 121f. cdi beef put back on grill and reached 202f. |
| 2014-03-25 |
6 |
2-301.14 when to wash - p. hands shall be washed between glove changes. observed employee change gloves and not wash hands. cdi employee washed hands. |
| 2013-10-15 |
37 |
3-305.11 food storage-preventing contamination from the premises. observed tea stored on the floor of the walk-in. this is a repeat violation. food must be stored at least 6 off the ground. |
| 2013-10-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain hot temperatures at 135f or higher. observed a pan of chicken at 127f and pork at 95f. pork was discarded by the pic and the chicken w |
| 2013-10-15 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved certifications. cdi by in |
| 2013-06-24 |
37 |
store food at least 6 off the ground. tea was stored on the floor of the walk-in; cdi. |
| 2013-06-24 |
19 |
maintain hot foods at 135f or greater. observed steak at 95f and white rice at 117f in the front hot holding unit. cdi; discarded. |
| 2013-01-23 |
42 |
after cleaning and sanitizing; equipment and utensils shall be air dried before contact with food. observed wet stacked pans. also observed an employee towel drying a pan. cdi. |
| 2013-01-23 |
37 |
do not store food items on the floor. observed two large containers of tea on the floor of the walk-in. cdi by moving to a shelf. |
| 2013-01-23 |
31 |
use appropriate measures to cool tcs (time/temperature control for safety) food. observed cut lettuce in an open cold holding unit at 51f. cdi by taking back to the walk-in to cool back down. lettuce is tcs and must be cooled before placing in one of t |
| 2012-10-04 |
31 |
observed lettuce that had just been cut was in the top of a cold holding unit without properly being cooled. cdi by moving to the walk-in without tightly covering to cool. |
| 2012-10-04 |
21 |
observed two bags of cooked chicken were not date marked in the walk-in refrigerator. cdi. |
| 2012-10-04 |
19 |
observed cooked beef and chicken <135f on the hot holding line as recorded in the temperature chart. cdi by reheating on the grill to 165f as these items had been cooked in the last 30 minutes. |