| Violation Date |
Code |
Description |
| 2018-11-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed baseboards in kitchen area in need of repair. |
| 2018-11-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic on duty without ansi accredited food certification.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.no managerial control o |
| 2018-11-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed limes stored over washed fajita veggies. cdi items relocated. |
| 2018-11-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility with parcooked beef in walk in without written procedures. cdi facility fully cooked product. |
| 2018-11-29 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed diced chicken that was cooling since 4:45pm and at 81f after 2 hours. cdi pan at 80f discarded. observed cooked corn mix tha |
| 2018-11-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved brown rice, white rice, cooked veggies, diced steak, black beans, refried beans, bbq chicken, buffalo chicken, herb chicken, carnitas, bbq pork, fish, and chili that was held be |
| 2018-11-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved lettuce, mild sauce, spicy salsa, salsa verde, mozzerella, sour cream mix, pico, and cream sauce not dated in any of the prep units. |
| 2018-11-29 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved facility holding tofu out on |
| 2018-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved corn mix and lettuce that was holding in prep top at 56f and 54f during cooling process and also used to serve customers. cdi items discarded. observed portioned containers of cr |
| 2018-11-29 |
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 shredded lettuce that was cooling in plastic bucket, corn mix covered stac |
| 2018-11-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies throughout back kitchem area. |
| 2018-11-29 |
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 wiping cloths in sanitizer at 0ppm. cdi bucket refilled.3-304.14(b) hold in-use wiping cloth |
| 2018-11-29 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed boxes of single service cups and bowls stored on floor in storage closet. repeat. |
| 2018-11-29 |
45 |
4-501.11 maintain equipment in good repair.observed torn gaskets at front prep unit that were taped and caulked together. remove and repair gaskets. |
| 2018-11-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink in kitchen that was leaking. repeat. |
| 2018-11-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 unlabeled bottles of degreaser and bleach. cdi items labeled. observed degreaser stored in different unknown chemical bottle. cdi bottle discarded. |
| 2018-03-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing breacelets. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting expos |
| 2018-03-02 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved pic not present during the first half of the incpection. pic arrived during latter part of inspection. |
| 2018-03-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved hadn washing sink used as dump sink, observed hand washing sink used to store wet wipping cloths, and pitchers. |
| 2018-03-02 |
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. -pf observed large, covered containers used to cool lettuce in walk in cooler. cdi, let |
| 2018-03-02 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed thermometer provided 3f off. vr |
| 2018-03-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wipping cloths stored in buckets without sanitizer. |
| 2018-03-02 |
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 stored with lip portion exposed to contamination. |
| 2018-03-02 |
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 ofequipment with build up in need of cleaning, such as in between cooking equipmen and shelving. repeat |
| 2018-03-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at hand washing sink near walk in cooler. |
| 2018-03-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. |
| 2018-03-02 |
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 physical facilities in need of cleaning. build |
| 2018-03-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee speeker, and phone stored amongst clean utensils. |
| 2017-12-01 |
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 (between cooking equipment) |
| 2017-12-01 |
45 |
repeat4-501.11 maintain equipment in good repair. observed split gasket on two reach-in cooler units and walk-in cooler door.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / |
| 2017-12-01 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cilantro rice reheated to 118f and placed on steam table for hot holding, cdi rice reheated to 165f. |
| 2017-08-30 |
14 |
repeat 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-08-30 |
31 |
no points deducted3-501.15 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 chicken and beef cooling inside walk-cooler cover |
| 2017-08-30 |
45 |
4-501.11maintain equipment in good repair.observed split/torn gasket on reach-in cooler unit in need of repair. observed damaged plastic containers / lids in need of replacing. |
| 2017-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved grilled chicken and pinto beans stored in hot holding unit (3 compartment unit) measuring 118-125f. cdi unit had tripped outlet and was plugged into another outlet and chicken |
| 2017-04-20 |
14 |
4-601.11(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. |
| 2017-04-20 |
4 |
no points deducted2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table with food products in kitchen area. |
| 2017-01-04 |
45 |
4-501.11maintain equipment in good repair.observed slpit /torn gasket on reach-in cooler doors in need of repair, observed numerous damaged plastic lids / containers in need of replacing, observed rusty shelving inside walk-in cooler. |
| 2017-01-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inch |
| 2017-01-04 |
21 |
repeat3-501.18 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 container of tomato puree and chicken stock 3 days past 7 day shelf life. cdi both prod |
| 2016-09-16 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw comminuted beef was stored under raw beef and pork. store raw foods according to final cook temperature. cdi- foods re-arranged according to final cook temps. |
| 2016-09-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one sanitizer bucket not labeled. |
| 2016-09-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple foods in wic that were cooling incorrectly; diced tomatos were coolin |
| 2016-09-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf containers of salsa and corn in reach in cooler were not dated. pic stated the large batch of product had date on it prior to |
| 2016-09-16 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented can of beans. can moved to office. |
| 2016-09-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some oil and water bottles unlabeled. |
| 2016-06-20 |
45 |
4-502.11(a) maintain utensils in good repair. observed a plastic container damaged with cracks on edges. |
| 2016-06-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed pico cooling in large white tub with cover on at 51f. cdi- pico portioned out, |
| 2016-06-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water in men's restroom was recorded at 91f. vr. |
| 2016-03-16 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee at front line serving food with no hair restraint. |
| 2016-03-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bleach sanitizer at 200ppm. cdi- employee diluted sanitizer. no points deducted. |
| 2016-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a knife soiled with food debris. cdi- knife brought back to 3-compartment sink. repeat.4-501.114 maintain sanitizer at correct concentrations. -p obse |
| 2015-12-09 |
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 in the front line at 48f. employee stated she had just prepped le |
| 2015-12-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one handwash sink with an employee drink and paper towels in sink and another with a wet rag in sink. cdi-- employee removed items blocking sink.6-301.14 post |
| 2015-12-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed cilantro stored over ready to eat pico. cdi-- employee moved cilantro to bottom shelf. repeat |
| 2015-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a cuber soiled with food debris. cdi-- cuber brought to sink to be washed, rinsed, and sanitized.4-501.114 maintain sanitizer at correct concentratio |
| 2015-12-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep tables. store wet cloths in sanitizer. no points deducted. |
| 2015-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese at front line below 45f (see chart). cdi-- cheese was brought to walk in cooler to cool down. no points deducted. |
| 2015-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice, ground beef, and chicken all held at a temperature of less than 135f (see chart). cdi-- rice was discarded and chicken abnd ground beef were re-heated to 165f. |
| 2015-06-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p: observed uncovered cooked chicken under unwashed produce in walk in. cdi- covered chicken. |
| 2015-06-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: two handsinks with no hand drying means available. cdi- supplied. |
| 2015-06-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p : observed non-continuous cooking of beef. cdi- left pic non-continuous cooking application. |
| 2015-06-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: facility has no employee health policy. cdi- left pic training document. |
| 2015-06-17 |
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 just-cut lettuce in flip top 55 f. do not use small holding units for co |
| 2015-06-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : one bottle of sanitizer with label wearing off.cdi- labeled. |
| 2015-06-17 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf: observed wrapped brownies |
| 2015-06-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed uncovered cooled foods in walk-in. uncovered steak under plumbing line of condenser unit in walk-in. |
| 2015-06-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee with unapproved ring while preparing food. emplyees with wrist bands and watches.2-402.11 use head coverings, beard guards and cloth |
| 2015-06-17 |
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. employee actively washing utensils in 3-comp sink at 105 f wash solution. |
| 2015-06-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility does not have a thin probe thermometer. vr needed. |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair.observed one prep unit door with a split/torn gasket. replace split/torn gasket. |
| 2014-11-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility par cooking diced steak and cooling/cold holding in walk-in, and then finishing the cooking process when ready |
| 2014-05-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore food in relation to required final cook temperatures.observed par-cooked steak in walk-in above beans and taco salad shells. cdi by having pic relocate par-cooked steak to a |
| 2014-01-08 |
42 |
4-901.11 equipment and utensils, air-drying requiredgeneral commentair dry utensils and equipment completely before stacking.observed one stack of wet plastic containers(all other utensils were properly spaced, until dry) . air dry all utensils/equipment |
| 2014-01-08 |
26 |
7-204.11 sanitizers, criteria-chemicalssanitizers must be made and used at working concentration according to manufacturers label.observed quat sanitizer in red bucket, testing at 0ppm. cdi by pic emptying bucket and refilling with sanitizer testing at 20 |
| 2014-01-08 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storinggeneral commentdo not store single service tea bags under drainage lines at drink machine. |
| 2014-01-08 |
47 |
4-602.13 nonfood contact surfacesnonfood contact services need be clean to sight and touch.observed food debris on shelving racks in walk-in unit. observed slight build up on overhead shelving above 3 comp sink. clean |
| 2013-10-02 |
47 |
4-602.13 nonfood contact surfacesobserved food debris collecting on refrigeration shelving in walk-in cooler. observed food debris in bottom of 2 utensil containers on clean dish rack. observed spice shaker with debris on bottom, while stored as clean. cl |
| 2013-10-02 |
43 |
general comment4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingobserved single service napkins and straws stored in cabinet under soda dispenser, below drainage pipe. cdi by relocating to another cabinet. |
| 2013-10-02 |
11 |
general comment3-202.15 package integrityobserved one heavily dented can of olives. dents were present along can seams. cdi by seperating can for discard/return |
| 2013-10-02 |
1 |
general comment (a) 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 |
| 2013-05-06 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy grease residue build-up on kitchen hood system. clean |
| 2013-05-06 |
1 |
general comment (a) 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 |
| 2013-02-13 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-02-13 |
1 |
general comment(a) 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 |
| 2013-02-13 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy grease residue build-up on kitchen hood system. clean |
| 2012-10-29 |
14 |
observed tea grit collecting in tea urn nozzle. cdi by having staff clean |
| 2012-10-29 |
2 |
general commentfacility does not have an employee health policy. cdi by providing employee health consent forms to operator and instructing operator to have all employees read and sign. |
| 2012-10-29 |
1 |
general commentno servsafe. to become food manager certified you must take an ansi - accredited program and pass a proctored exam. must have servsafe prior to 1/1/2014 to avoid mandatory 2pt deduction. |