| Violation Date |
Code |
Description |
| 2018-11-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items such as jackets and purses stored improperly in dry storage area. |
| 2018-11-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged and rusted shelving in walk in cooler and damaged gaskets on several pieces of equipment throughout facility. |
| 2018-11-26 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed netting on back of restaurant not securely fastened6-501.111 keep the premises free of insects, rodents, and other pests. observed ants in dry storage area. |
| 2018-11-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beans and hotdogs holding at 114f. cdi by reheating to above 165f and placing back on hot holding. |
| 2018-11-26 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating food in dry storage area.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly in dry storage area. |
| 2018-08-14 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on reach in coolers throughout facility. observed dish machine not functioning properly but not in use. pic stated that the technician has been called. |
| 2018-08-14 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed opening in back of facility. autolatching net barrier has been installed but employees must make sure that the net latches properly each time. |
| 2018-08-14 |
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 bottles of oil and water with no labels. |
| 2018-08-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked in kitchen area. cdi by removing blockage. |
| 2018-06-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep surface. cdi by voluntary disposal.2-401.11 eating, drinking, or using tobacco - c observed employee eating in dry storage area. |
| 2018-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring at ~0ppm. cdi by priming machine to proper concentration. |
| 2018-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large collection of flies in dry storage area and throughout kitchen. |
| 2018-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2018-06-20 |
54 |
6-303.11 intensity-lighting - c observed light in walk in freezer not operational. |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on outside of containers stored as clean. |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on reach in cooler on cook line. |
| 2018-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tomatoes and peppers hot held measuring at below 135f. cdi by reheating to above 165f. |
| 2018-03-29 |
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 off faucet with bare hands. cdi by inter |
| 2018-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2018-03-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. pic arrived after end of inspection. |
| 2018-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on shelving in walk in cooler. |
| 2018-03-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee water bottles closed and stored improperly. |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed slight rust build up on shelving in walk in cooler. |
| 2017-12-07 |
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 debris build up on floor of walk in freezer. |
| 2017-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed damage cooler in back of facility with a broken door. |
| 2017-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef stored on a prep surface next to flat top measuring at 47f. cdi by removal of food to cooler to rapidly cool. beef measured below 45f by end of inspection. |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2017-12-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee food stored on prep surface. cdi by removal of food to proper storage location. |
| 2017-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored over cooked seafood in freezer. cdi by correcting storage order. |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2017-09-29 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee working dough for tortillas with bare hands. cdi by washing hands and donning gloves. |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed a cooler with a broken door and a rice cooker with a broken handle. |
| 2017-09-29 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed a bottle of allergy medication stored over a food prep station. cdi by removal of medication to proper storage location. |
| 2017-05-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks stored improperly throughout facility. |
| 2017-05-24 |
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 of debris on shelving used to store serving dishes. |
| 2017-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles on reach in cooler. |
| 2017-05-24 |
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 utensils stored in soiled container of cold water. |
| 2017-05-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. cdi by removal to a sanitizer bucket. |
| 2017-05-24 |
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 items, including but not limited to lingua and asada, with no date mark. cdi by having the pic date mark the foods with the correct |
| 2017-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in the walk in measuring above 45. pic stated that the walk in was shut off this morning to allow for defrosting and has only been out of temperature for no more t |
| 2017-05-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean. cdi by removal for proper recleaning.4-501.114 maintain sanitizer at correct concentrations when being |
| 2017-02-23 |
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 tomatoes cut today were at 53f in make unit top. they were not properly cooled to 4 |
| 2017-02-23 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinse hands in preparation sink. stopped her and directed to hand sink. 2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee remove gloves and then put o |
| 2017-02-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at bar filled with utensils. removed. educated this may only be used for handwashing. |
| 2017-02-23 |
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 begin date marking items stored in the make unit on the cook line. i.e. hot dogs, pico de gallo, etc. |
| 2017-02-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tamarinds in box and chilis in box on floor in bar area. moved off the floor. |
| 2017-02-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed numerous styrofoam cups stacked without protecting the lip of the cup. one remedy is to keep in plastic sleeve. |
| 2017-02-23 |
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 bowls being used to dispense dry beans and dry rice. use handled scoop |
| 2017-02-23 |
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. install baseboards beside prep sink, behind 3 comp sink and beside stove. repair floor |
| 2017-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towel on prep table. move to sanitizer bucket. |
| 2016-11-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic onsite at arrival while facility was open and operating. certified pic arrived shortly after. |
| 2016-11-29 |
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 an employee enter the kitchen from being outside with gloves on |
| 2016-11-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a sealed water bottle inside the front beverage station handsink. pic stated the bottle may have fallen down inside accidentally. cdi by removal. |
| 2016-11-29 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cooked peppers and onions that were asked to remove to reheat, stored on steamer dropping in temperature instead of increasing rapidly to 165f. cdi b |
| 2016-11-29 |
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 pans of cooked chicken and beef cooling on a prep table in room temperature still at the same 150f in the center after 30 mi |
| 2016-11-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan cooked, peppers and onions stored on a cutting board for 15 mins at 110f (outer portions)-156f (in center). cdi by removing to reheat to 165f. all other items measuring |
| 2016-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded lettuce, diced tomatoes and cooked peppers and onions stored on the flip top cooler above 45f. item overstacked had product removed to the proper fill line and item sto |
| 2016-11-29 |
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 items stored beyond a 7 day hold time, including but not limited to: sliced deli ham, fresh g |
| 2016-11-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottle not labeled. observed a sanitizer bucket left unlabeled. cdi by labeling all. 7-201.11 store toxic materials to avoid contamination. - |
| 2016-11-29 |
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 3 pans of cooked chicken and beef cooling in room temperature partially c |
| 2016-11-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a container of raw chicken stored on shelving above ready to eat uncovered hot chocolate. cdi by moving to the correct location. |
| 2016-11-29 |
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 pot of food and boxes of milk with buckets of food stacked on top stored on the walk in cooler floor. cdi by moving onto |
| 2016-11-29 |
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 in use ice scoop stored on top of the large ice machine with dust b |
| 2016-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal pans stacked while wet and employee towel drying utensils during inspection. |
| 2016-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on the 2 door reach in cooler. |
| 2016-11-29 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c clean the warewashing compartments throughout the day to prevent recontamination of the utensils. observed the dish washer rinsing dirty dishes in risne vat of the 3 comp sink and then using the same |
| 2016-11-29 |
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 a backflow prevention device needed at the can wash sink. cdi by removing the hose from the faucet. |
| 2016-11-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no cover on the womens restroom trash can. |
| 2016-11-29 |
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 cracked ceiling tiles on the cook line, bucklin wall corner at the end of the |
| 2016-11-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed one air thermometer missing inside the 2 door beverage cooler, also used to stored in house made and batteries needed for the flip top cooler air thermome |
| 2016-09-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf upon entry, wait staff informed ehs that no manager was present, and that the manager was in florida. |
| 2016-09-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion debris on a wedging slicer. ehs took item to the three compartment sink, where employee reprocessed the item. insure that food debris is remov |
| 2016-09-13 |
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 flour and other dry goods containers unlabelled. |
| 2016-09-13 |
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 several pans of barbacoa cooling in the walk in freezer. items are cooli |
| 2016-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed holes in the walk in cooler gasket. repair/replace. |
| 2016-09-13 |
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 multiple scoops stored in the food products in the facility. scoops m |
| 2016-06-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste container in the womens restroom. |
| 2016-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths in the grill area left on a prep surface. insure cloths are returned to the sanitizer bucket after use. |
| 2016-06-26 |
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 items prepped on 6/22/16 dated for expiration on 6/27/16. this is one day longer than the al |
| 2016-06-26 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed containers of salsa in the front salsa cooler uncovered. cdi by pic placing aluminum foil over the rack of salsas. insure that items are kept cover |
| 2016-03-03 |
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 item left to cool on a prep surface. item was 128f. facility leaves ite |
| 2016-03-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on top shelf of dish wash area, insure that drinks are stored on lower shelves to reduce contamination risk. |
| 2016-03-03 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed items in both the walk in cooler, front salsa cooler, and freezer unwrapped or covered while in storage. insure employees cover/wrap items. cdi by |
| 2016-03-03 |
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 non-datemarked large salsa containers in the front salsa cooler. large containers are portioned into smaller containers. neither |
| 2016-03-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled sanitizer bottle in the dish machine area. cdi by employee labelling. |
| 2016-03-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door open at time of inspection. screen door observed missing. |
| 2016-03-03 |
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 multiple scooping utensils stored in food products. |
| 2016-03-03 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed facility reusing spice containers that have a hollow handle that is not able to |
| 2016-03-03 |
52 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in the womens restroom. |
| 2016-03-03 |
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 bathroom facilities damaged. |
| 2016-03-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored haphazardly throughout facility. |
| 2015-12-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions stored in the front waitress prep/service area. |
| 2015-12-28 |
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 card board boxes littering the outside entrance of the establishment. |
| 2015-12-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open at time of inspection. |
| 2015-12-28 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in prep sink without cold water running or draining. if chicken is thawed this way, insure that cold (less than 70f/21c) is ran over the product, and that the water is allowed to drain, pre |
| 2015-12-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee cleaning small pot in handsink. upon seeing ehs, employee began washing hands over top of small pot, then took small pot to three comp sink, and rinsed |
| 2015-12-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands in three comp sink rinse vat. cdi by employee washing hands in clean handwashing sink. |
| 2015-08-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed food prep occurring with no certified manager, insure that the person in charge has a food safety certification at all times when prepping food. |
| 2015-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lemon wedger, tomato dicer and meat slicer with food debris on the blades. cdi by pic returning items to wash. insure that all equipment is thorough |
| 2015-08-18 |
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 salsa diabla datemarked for disposition on 8/13/15, item had been held since 8/8/15. cdi by |
| 2015-08-18 |
33 |
3-501.13 use approved thawing methods. observed meat thawing on a prep counter under no temperature controls. thaw items in the walk in cooler, or under 70f or less running water that is able to drain, or in the cooking process. |
| 2015-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed a split gasket on the walk in cooler. observed a broken light bulb in the freezer. insure equipment is kept in good repair. |
| 2015-08-18 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light in the freezer. |
| 2015-08-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths stored outside of the sanitizer buckets. |
| 2015-03-04 |
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 several working containers of spices and bottles of oil not labeled.. |
| 2015-03-04 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed chicken and shrimp thawing on pre-rinse since of dish machine. cdi chicken and shrimp was place in walk-in to properly thaw.3-302.11(a) separ |
| 2015-03-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic and oil mixture stored in container at room temperature. cdi garlic oil mixture was discarded. observed homemade tomato based salsas stored on tables at room temperatur |
| 2015-03-04 |
21 |
i 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 2 containers of pork, salsa, lettuce, steak, shredded beef, chicken, pork skin and grilled pork in need of date mark. cdi items |
| 2015-03-04 |
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 pico de gallo and tomatoes cooling in walk-in tightly covered. cdi item |
| 2015-03-04 |
33 |
3-501.13 use approved thawing methods. observed tripe thawing in prep sink at room temperature. cdi tripe was placed under cold running water. observed chicken and shrimp thawing in pre-rinse area of dish machine. cdi items placed in walk-in cooler to |
| 2015-03-04 |
36 |
6-202.15 outer openings, protected - c. outer openings shall be self closing and tight fitting. observed backdoor not self closing. observed several large gaps between wall and building of outside storage area. |
| 2015-03-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep tables and under cutting boards. |
| 2015-03-04 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed tongs stored on oven door. when oven door is opened, tongs touch floor. |
| 2015-03-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-ansi certified tortilla maker and brushes used for marinating.4-501.11 maintain equipment in good repair. observed sp |
| 2015-03-04 |
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 ceiling peeling in several areas of kitchen. |
| 2015-03-04 |
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 ventilation above 3 comp sink and fan near prep line collecting debris. |
| 2015-03-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed stew and rice milk stored directly on floor in walk-in cooler. cdi items properly stored. |
| 2014-11-19 |
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 a pan of chicharron (pork skins) with a discard date of 11/16 in the bottom of the prep coole |
| 2014-11-19 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed the clean drainboard of the 3 comp sink next to the pre-wash for the dishmachine. instructed facility to reverse the direction of the 3 comp sink so the soiled or d |
| 2014-11-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of bleach(chloro) and cleaners with no labels. bottles labeled during inspection. |
| 2014-11-19 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed papaya being cut in the pre-wash station of the dish machine. the one prep sink was being used to cut chicken. facility was instructed to wa |
| 2014-11-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees without hair restraints upon arrival. no jewelry except a plain ring may be worn. |
| 2014-11-19 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed blue tortilla press with peeling paint. facility uses plastic |
| 2014-11-19 |
33 |
3-501.13 use approved thawing methods. observed two plastic bags of cut chroizo thawing in containers on the prep table. chorizo was cooked and moved off prep table so papaya could be cut here. table was wiped with a soapy cloth and then a sanitizer c |
| 2014-07-17 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p. employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handou |
| 2014-07-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all time/temperature control (tcs) foods for hot holding must be held at or above 135f. observed cooked peppers and onions stored off side o |
| 2014-07-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all time/temperature control (tcs) foods for cold holding must be held at or below 45f. observed homemade tomato based salsas stored |
| 2014-07-17 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. sanitizer must be at proper concentration. observed wet wiping cloths used for sanitizing prep surfaces in chlorine sanitizing solution above 200 ppm. cdi water was added to bucket to acheive proper concentr |
| 2014-07-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obse |
| 2014-07-17 |
37 |
3-304.13 linens and napkins, use limitations - c. linen shall not be used in contact with food. observed tortilla shells in contacf with linen. |
| 2014-07-17 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature - pf. the tmeperature of wash solution in manual warewashing equipment shall be maintained no less than 110f. observed employee actively washing dishes at 82f. cdi compartment was dr |
| 2014-07-17 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. repeat violation. |
| 2014-07-17 |
45 |
4-205.10 food equipment, certification and classification - c. observed non-nsf tortilla press and can opener. replace/remove items from facility.4-101.19 nonfood-contact surfaces - c. nonfood contact surfaces shall be corrosion-resistant, nonabsorbent |
| 2014-07-17 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors, walls and ceiling shall be smooth and easily cleanable. observed baseboards in disrepair throughout kitchen. observed holes in frp on kitchen walls. observed frp lifting from wall behind 3 |
| 2014-07-17 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. ventilation intake and exhaust shall be clean. observed dust and debris buildup on 2 ventilation intake/exhaust in kitchen. |
| 2014-07-17 |
38 |
2-303.11 prohibition-jewelry - c. except for a plain ring, such as a wedding band, food employees may not wear jewelry such as watches. observed employees in kitchen wearing bracelets. |
| 2014-01-02 |
6 |
2-301.14 when to wash - p. employees must wash hands as often as necessary to prevent contamination and before donning gloves. employees were observed changing gloves without washing hands. observed another employee wash hands for 5 seconds. cdi by inst |
| 2014-01-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all tcs foods for hot hold must be held at or above 135f. observed cooked peppers and onions stored off side of grill under 135f. employee |
| 2014-01-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obser |
| 2014-01-02 |
33 |
3-501.13 thawing - c. tcs foods must be thawed under refrigeration, cool running water (less than 70f) or as part of the cooking process. observed raw pork and raw chicken being thawed at room temperature. observed tripe thawing in standing water. cdi by |
| 2014-01-02 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. cdi wiping cloths were placed in sanitizer solution. |
| 2014-01-02 |
41 |
3-304.12 in-use utensils, between-use storage - c. scoop handles must be stored above top of food in containers. observed scoop handle stored in several containers. cdi scoops were repositioned with handle above product. |
| 2014-01-02 |
45 |
4-205.10 food equipment, certification and classification - c. food equipment must be certified or classified for sanitation by an ansi accredited certification program. observed rice held in unit labeled for household use only and tcs items such as sal |
| 2014-01-02 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. the temperature of wash solution in manual warewashing equipment shall be maintained no less than 110f. observed employee actively washing dishes at 88f. cdi compartment was drained |
| 2014-01-02 |
51 |
5-501.17 toilet room receptacle, covered - c. a covered receptacle must be provided in women's restrooms. observed no covered receptacle in women's restroom. |
| 2013-09-09 |
1 |
facility must be food safety certified. no food safety certified manager on site during inspection. points will be deducted jan 1, 2014. |
| 2013-09-09 |
13 |
properly store raw. animal foods to prevent cross contamination. observed raw shell eggs stored over ready to eat foods. cdi-eggs moved to bottom shelf. |
| 2013-09-09 |
19 |
store tcs food hot at 135f or higher. observed cooked peppers and onions stored off to side of grill under 135f. employee stated items were just cooked a few minutes prior. cdi-food reheated to 165f. |
| 2013-09-09 |
20 |
store tcs food cold at 45f or below. observed tcs items such as cut tomatoes and beans stored on ice above 45f. ice melted around pans. cdi-ice refilled around pans. |
| 2013-09-09 |
45 |
equipment shall be used according to manufacturer's specifications. observed rice held in unit labeled for household use only and tcs items such as salsa stored in cooler labeled for packaged products only. |
| 2013-09-09 |
38 |
employees preparing food shall wear a hair restraint. observed several employees preparing food without a hair restraint. |
| 2013-09-09 |
31 |
use proper cooling methods when cooling foods. observed items cooling on prep surface. active cooling must take place once foods are below 135f. some items such as soup still above 135f, other items such as beans and chicken below 135f. employee stated i |
| 2013-03-25 |
43 |
observed a couple of boxes of single service articles stored on the floor behind the bar area. this is a repeat violation. except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use ar |
| 2013-03-25 |
39 |
obserrved wet wiping cloths on counters; not stored in sanitizing solution. this is a repeat violation. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified |
| 2013-03-25 |
20 |
observed cut tomatoes and refried beans stored on the flip top cooler at 52f and 47f respectively. also observed refried beans on the food prep counter stored at 67f. both flip top cooler items had been there for approximately 4 hours. all items voluntari |
| 2013-03-25 |
1 |
observed no certified food protection manager on-site. 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 |
| 2012-12-13 |
14 |
observed a bottle labeled sanitizer with 0 ppm sanitizer in it as indicated by test strip. sanitizer remixed to correct strength. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ΒΆ 4 |
| 2012-12-13 |
6 |
observed employee washing his hands in the 3-bay sink. food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a servic |
| 2012-12-13 |
6 |
observed employee washing his hands with his gloves on. corrected by instruction. employees must wash their hands: (a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; (b) after using the toilet room; (c) af |
| 2012-12-13 |
13 |
observed one pan of pork uncovered/unprotected in the walk-in cooler. all other pans were covered and protected. pan was covered. food shall be protected from cross contamination by; except as specified under subparagraph 3 501.15(b)(2) and in ? (b) of th |
| 2012-12-13 |
20 |
observed 1 pan pf refried beans cooling stored in the flip top cooler at 80f. also observed rice in the food prep shelf stored at room temp. the owner states the the rice had been on the counter less than 2 hours. sent the refried beans to the walk-in coo |
| 2012-12-13 |
2 |
observed no employee health policy in-place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2012-12-13 |
36 |
observed the exterior of the juice machine heavily infested with small ants. required the manager place the machine out of order until ants can be eliminated. contact a professional pest control service to eliminate the ants. the premises shall be maintai |
| 2012-12-13 |
39 |
observed wet wiping cloths throughout the establishment and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? |
| 2012-12-13 |
43 |
observed a few single service articles in the storage room and front area uncovered or inverted with food contact surface exposed. single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the ori |
| 2012-12-13 |
21 |
observed no date marking for potentially hazardous ready to eat foods. 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; |
| 2012-12-13 |
1 |
observed no certified food protection manager on-site. 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 |