| Violation Date |
Code |
Description |
| 2018-12-31 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed several metal pans wet nesting in the clean dish storage. ensure that utensils and pans are properly air drying. -.5 pointsgeneral comment: refrain from storing soiled or cleaned dishes ins |
| 2018-12-31 |
26 |
7-102.11 common name-working containers - pf observed fly repellent being stored inside of a chemical bottle that was previously used for sanitizer. cdi- pic removed label from the sanitizer container. ensure. refrain from using the same chemical bottle |
| 2018-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed gucaomole located in an ice bath in the walk in cooler cold holding at 46 degrees. cdi- gucaomole was used for immediate service after pic stated that the product had not been o |
| 2018-12-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat foods in walk in cooler. cdi- pic rearranged food items concluding the inspection. 0 points. |
| 2018-07-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone being stored over sink of freshly prepped lettuce. cdi- phone was removed from overtop lettuce. |
| 2018-07-20 |
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. observed employee3 washing utensils in water that was below 110 degrees( see temperature chart). cdi- pic d |
| 2018-07-20 |
41 |
3-304.12 in-use utensils, between-use storage - c observed bowl with no handle being used to scoop chips. ensure that in use utensils. contains handle to avoid possible cross contamination. |
| 2018-07-20 |
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 chicken date marked 7/19/18 during the inspection. chicken was voluntarily discarded by pic. |
| 2018-07-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee prepping lettuce touch cell phone with gloved hands and continued to food prep without changing gloves are washing hands in between. cdi |
| 2017-12-28 |
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 wall in front service area where knives are sto |
| 2017-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. |
| 2017-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. repeat |
| 2017-10-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in hot holding at 119 degrees . cdi discarded product. |
| 2017-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in cooler. |
| 2017-10-05 |
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 floor of can wash cracked and in need of repair. -0 points- |
| 2017-05-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. , |
| 2017-05-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in containers measuring less than 100 ppm qac. cdi bucket refilled with sanitizer at proper concentration. |
| 2017-05-03 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee blow nose and go back to working with utensils without washing hands. cdi advised pic of situation and pic had employee properly wash hands. |
| 2017-01-23 |
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 food debris on shelving in walk in . -0 points. - |
| 2017-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets in front service area with quat at less than 150 ppm. cdi refilled buckets with proper concentration of sanitizer. -0 points- |
| 2017-01-23 |
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 processed lettuce cooling with tight plastic cover. cdi vented and prope |
| 2017-01-23 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce cooling in walk in at rate insufficient to meet cooling parameter. cdi corrected cooling method. |
| 2016-07-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the hose that connects to the chemical dispenser above the mop sink. |
| 2016-07-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one white cutting board and several green cutting boards showing signs of scoring. |
| 2016-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-04-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black residue accumulation on the inside of the ice machine behind the plastic guard. |
| 2016-04-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 green cutting boards and 2 white cutting boards with deep scoring. |
| 2015-12-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed napkin boxes in the back entry way stored on the floor. |
| 2015-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cleaned metal containers stacked while wet. |
| 2015-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese and lettuce cold holding in the open air coolers above 45f (see chart). cdi- containers were relocated to the walk in cooler for cooling. |
| 2015-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed diced chicken in the steam well below 135f (see chart). cdi- chicken was reheated on grill to above 165f (see chart). |
| 2015-08-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards beginning to show signs of scoring. |
| 2015-08-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two containers of iced tea and 1 box of steak stored on the floor in the walk in cooler. |
| 2015-08-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed miscellaneous cleaners and sanitizers stored directly over napkin packages on the chemical equipment storage shelf. cdi- storage rearranged. |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of pico de gallo in the open air cooler at 49f. cdi- pico de gallo was placed into the walk in cooler. improvements made since last inspection. |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed black beans at 129f in the steam well. cdi- instructed operator to reheat black beans to 165f. |
| 2015-08-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two blade attachments used for dicing tomatoes and shredding cheese with visible debris on them. cdi- items set aside for recleaning. 4-602.11 clean |
| 2015-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce, pico de gallo, corn salsa and shredded cheese at 48 f or hogher in top of prep unit. cdi-placed on tphc have spoken with regional gm about benefits of using tphc f |
| 2015-04-20 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed fod employee glove hand raw chicken, change gloves without washing hands.cdi- instruction provided; corrected |
| 2015-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed food employee glove hand raw chicken then change task to work with cooked chicken without washing hands. cdi- instruction provided |
| 2015-04-20 |
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. observed wash solution at 105 f, no grease on pans. cdi- raised above 110 f. |
| 2014-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cut leafy greens cold held at 48 f. cdi- placed on tphc |
| 2014-11-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed steak hot held at 122 f. cdi- placed on tphc repeat violation |
| 2014-07-07 |
31 |
. 3-501.15 tcs foods shall be cooled using effective and approved cooling methods. observed cut leafy lettuce cooling in covered high volume containers in walk in cooler at 62 f. cdi- uncovered |
| 2014-07-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), cold held, shall be maintained at 45 f or colder. observed all late prep items above 50 f in cold hold on mainline. switched for colder and allowed to cool in w |
| 2014-07-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot held, shall be maintained at 135 f or hotter. observed chicken and steak hot holding less than 120 f. cdi- discarded |
| 2014-07-07 |
16 |
3-401.11 raw animal foods shall be meet final cook temperatures to destroy pathogens. observed steak did not appear to have been cooked to 145 f hot holding at 120 f. cdi- discarded; instruction provided |
| 2013-11-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry utensils before tightly stacking. observed metal bowls and pans wet nested. |
| 2013-08-20 |
42 |
4-901.11 equipment and utensils, air-drying required. observed wet nested metal pans. facility has little room for air drying equipment. |
| 2013-08-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. hold hot tcs foods at or above 135f at all times. observed chicken and beef cubes held in make table steam unit measured 100f and 118f respectivel |
| 2013-01-28 |
42 |
4-901.11. air dry equipment before tight stacking. observed several metal pans and bowls wet nested. |
| 2013-01-28 |
14 |
4-601.11(a). maintain utensils and equipment clean to sight and touch. observed soiled ice mchine and two soiled metal pans stored as clean. corrected by cleaning and sanitizing all during inspection. |
| 2013-01-28 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at one kitchen handsink. |
| 2012-10-04 |
46 |
observed wash water in 4 comp sink ;easured 100f. maintain at or above 110f at all times. corrected by instruction. see 4-501.19. |
| 2012-10-04 |
42 |
observed wet nested metal pans and bowls. corrected by instruction. air dry utensils and equipment. see 4-901.11. |
| 2012-10-04 |
39 |
observed sanitizer buckets stored on the floor. corrected by instruction. store off the floor. 3-304.14 |