| Violation Date |
Code |
Description |
| 2018-12-14 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed floor and walls behind cooking equipment at line accumulating buildup of grease, oil and other residues. |
| 2018-12-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outdoor dumpster doors left open on shared dumpster. |
| 2018-12-14 |
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 clean pans stored nest to soiled cloth. observed clean pans stored under soiled pan and soiled fan stored on packaging o |
| 2018-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet / soiled wiping cloths stored on counter surfaces and cutting boards throughout kitchen. |
| 2018-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ice stored on ground in walk in cooler. repeat. |
| 2018-12-14 |
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 deep covered containers of cheese and cut tomatoe. cdi, operator |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed small low prep refrigerator not holding tcs foods at required temperature and salsa, half and half and milk ranged from 47 to 50 degrees f. cdi, items relocated to rapidly co |
| 2018-09-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed peppers located above ready to eat food in walk in cooler. cdi, peppers relocated for proper storage. improvement made since previous inspection. |
| 2018-09-19 |
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 salsa made in house with date of preparation of 9/8 and foods relocated from bulk supply to line not date marked. cdi by instruct |
| 2018-09-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed chemicals for dish machine stored over clean equipment on rack behind bar. cdi, equipment relocated to prevent possible contamination from chemicals. |
| 2018-09-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed produce stored on ground in walk in cooler. operator stated foods recently delivered. |
| 2018-09-19 |
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 handler wearing a watch. |
| 2018-09-19 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c - invert clean equipment after cleaning. observed some plates along pass thru line not inverted and with food debris. observed forks and knives not inverted at counter. invert to prevent hand |
| 2018-09-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 lights out under hood ventilation system and light not working in walk in freezer. |
| 2018-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and residues accumulating in fryer unit doors. observed food debris and soil in gasket on low prep refrigerator. |
| 2018-09-19 |
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 ice scoop stored in soiled holster near ice machine. |
| 2018-06-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw chicken with commercial packaging open in reach in freezer store over fries. observed unwashed peppers and other produce stored over ready to eat foods in walk |
| 2018-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed equipment in front of handwashing sink in kitchen and items stored on handwashing sink behind bar. cdi, items relocated to provide access to handwashing sink. |
| 2018-06-05 |
17 |
general comment: 3-403.11 reheating for hot holding - p - observed steam well being used to reheat tcs foods. cdi, ensure proper equipment and methods are used to reheat within 2 hours. |
| 2018-06-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed can opener and pitchers stored as clean but soiled with food debris. cdi, items relocated for cleaning.4-501.114 manual and mechanical warewashing equipme |
| 2018-06-05 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed dry container of masa not labeled as required. |
| 2018-06-05 |
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 in-use utensils held in water below 135 degrees f near grill. |
| 2018-06-05 |
26 |
7-102.11 common name-working containers - pf - observed bottle of bleach not labeled as required. cdi, to label bleach spray bottle. |
| 2018-03-26 |
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 plastic panel behind dish machine cracked/damaged and beginning to allow moist |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility with food residue on them. observed falp on ice machine heavily discolored with black residue that would not come off. |
| 2018-03-26 |
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 items in the cooling process in covered, deep containers. cdi: all |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsas in front reach in unit holding between 47f and 49f. salsas had been portioned earlier today and pic believes they lost temperature during the portioning process. cdi: sal |
| 2017-12-04 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers left on avocados after washing them. |
| 2017-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelving over hot holding steam wells. cdi: drink placed on bottom shelf on cook line. |
| 2017-12-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp and chicken stored over top of cooked shrimp and pickled cabbage in cold drawers on taco station. cdi: raw proteins relocated to bottom drawer beneath ready to eat items |
| 2017-12-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine reading 0 ppm chlorine sanitizer after being run several times. supply had been exhausted and dishes were already being sent through machine. cdi: |
| 2017-12-04 |
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 an unlabelled carton of liquid egg and a container of tomatillo with an expiration date of 11/27 |
| 2017-12-04 |
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 lettuce placed in holding units on line at 60f. ensure that all items dest |
| 2017-12-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups in back server area displayed with lip contact surface exposed. repeat. |
| 2017-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on some cold drawers and shelving in walk in unit with food debris on them. clean as necessary to remove buildup. |
| 2017-12-04 |
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 right splash guard on far right hand sink in kitchen damaged and pulling away |
| 2017-12-04 |
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 three spice shakers on cook line with no labels to indicate contents. improvement shown since previous inspection, thus po |
| 2017-09-07 |
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 freshly prepared tomatoes cooling in cold holding drawer on line and anoth |
| 2017-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and queso sauce holding in hot box at 120f. cdi: both products were reheated to over 165f and returned to hot box. rice was heated in oven and queso in boiling water on ov |
| 2017-09-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees involved in food prep wearing wrist jewelry. repeat. |
| 2017-09-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed veggie slicer stored as clean with food debris on the blades. cdi: pic had slicer sent to dish machine for proper cleaning. significant improveme |
| 2017-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket for front of house reading less than 100 ppm qac sanitizer. cdi: bucket changed with fresh sanitizer from 3 compartment sink. |
| 2017-09-07 |
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 containers of spices and squeeze bottles of sauces without labels to indicate contents. cdi: all products were lab |
| 2017-09-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed hand held lemon/lime squeezers with flaking paint causing the utensils to become difficult to clean. ehs recommended replacing with new ones. |
| 2017-09-07 |
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 several containers (plastic bins, flower saucers, etc) holding water outside facility in the outdoor storage area. |
| 2017-09-07 |
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 tiles with mild staining and others over cook line bowed. facility has |
| 2017-09-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups in expo area displayed with lip contact surface exposed to contamination. cdi: placed in sleeves. |
| 2017-06-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0pts - observed working containers of food without labeling or labeling very light. label all foods that are not easily identifi |
| 2017-06-19 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed employees eating in the kitchen.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed at least 4 employee drinks on prep counter surfaces. |
| 2017-06-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - repeat - observed several pans, can opener, dicer, mandolin, and plates soiled with food debris. cdi - place in dish area for proper cleaning. 4-602.11 |
| 2017-06-19 |
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 - 0pts - observed the cut tomatoes reading 66f at 1130. when returned at 1230 they read 66f. without the intervention of the ehs the |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed sauces in bottles reading 49-54f. sauces include cooked black beans, cooked red peppers, mexican crema, and cooked jalapeno. cdi - items moved to be cooled down. |
| 2017-06-19 |
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 - repeat - observed several items on the cook line not labeled that will last the establishment longer than 24 hours. although product comes |
| 2017-06-19 |
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 tomato based sauce reading 69f in a deep container with a lid made today |
| 2017-06-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0pts - observed several food employees with jewelry on their fingers and wrist. |
| 2017-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed several wiping clothes stored on counter and prep areas.3-304.14 wiping cloths, use limitation - c - observed soiled, dry wiping clothes on prep surfaces. replace. |
| 2017-06-19 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - observed vegetables being cut without any washing. |
| 2017-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - observed several pans and utensils stacked wet. |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed cleaning needed in over head shelving, exterior of dish washer, exterior of equipment (particularly down the cook line), interior of make top, reac |
| 2017-06-19 |
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.6-501.11 floors, walls, and ceilings including the attachme |
| 2017-06-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - 0pts - observed excess number of flies in kitchen. fly fan is not working at the back door. |
| 2017-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed lower part of make unit not working causing most of the foods to read 49-52f. cdi- all food that was out of temperature was voluntarily discarded. |
| 2017-03-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - observed mandolins soiled with visible build up. observed two boils with minor build up. cdi- placed to be cleaned. |
| 2017-03-17 |
40 |
3-302.15 wash fruits and vegetables prior to use. - observed lettuce being cut prior to washing. observed tomatoes washed and placed back in soiled box. cdi- rewashed. |
| 2017-03-17 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - hand sink at bar did not have any hot water. cdi- hot water plumbing was turned off. maintain hot water on at all times do not turn it off. |
| 2017-03-17 |
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 - 0 pts - observed several items on the cook line not labeled that will last the establishment longer than 24 hours. although product comes |
| 2017-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed cleaning needed in over head shelving, exterior of dish washer, exterior of equipment (particularly down the cook line), interior of make top, reac |
| 2017-03-17 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-03-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed the lower portion of the make top reach in reading 50f. discontinue use until repaired. if unit continues to cause product to be out of temperature a replacement unit should be pu |
| 2016-09-21 |
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 ceiling vents in need of cleaning. walls throu |
| 2016-09-21 |
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 with buildup of food debris and clean dish rack in need of cleaning. -1.0 |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous tcs foods in prep unit 2 greater than 45 degrees . see temperature chart above . cdi items left from last night discarded items prepped today taken to walk in to coo |
| 2016-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans on clean dish rack soiled with food debris. cdi took soiled items to be rewashed. -1.5 |
| 2016-06-27 |
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 low grout of the floors in the kitchen. -observed one water damaged ceiling t |
| 2016-06-27 |
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 in the cooler drawers at the cook line.-observed build-up on shelving in the beer walk-in cooler.-observed build-up on shelving near wait |
| 2016-06-27 |
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 bulk bin used for chips with cracked damaged bottom/edges. cdi- pic will discar |
| 2016-06-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook with watch on. |
| 2016-06-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer at the cook line cooler drawer. |
| 2016-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs food in cooler drawer above 45 f. see tempeartures above. cdi- placed on ice bath. |
| 2016-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled bowl and glass stored as clean. cdi- removed and placed in the dish area for proper washing. repeat |
| 2016-03-14 |
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 lettuce observed washed then placed in pans for the prep cooler drawers at 63 f. |
| 2016-03-14 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed a letter of approval posted for non-contionus cooking of steak. steak observed in the walk-in cooler and is prepar |
| 2016-03-14 |
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 bulk bin with sugar and flour not properly labeled. |
| 2016-03-14 |
13 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p-observed raw shelled eggs stored above salsa in the walk-in cooler. cdi- moved to anoth |
| 2016-03-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in the ice machine. clean regularly.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf ob |
| 2016-03-14 |
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 bags with clean linen and cups stored on the floor in the outdoor storage sheds. |
| 2016-03-14 |
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/low grout of the floors in the kitchen.-observed missing and water dam |
| 2016-03-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no tests strips available for quat sanitizer or vegetable wash. |
| 2016-03-14 |
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 on the equipment at the cook line. |
| 2016-03-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply scored and stained cutting boards. |
| 2016-03-14 |
54 |
6-303.11 the lighting shall be at least 20 ft of light at area where equipment and utensil storage and at least 50 ft where food employees are working with food or utensils. observed only 4ft of light at the serves area where chips are provided for servi |
| 2015-12-07 |
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 tiles in floor at prep line / grill area. |
| 2015-12-07 |
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 equipment on cook line and shelving in walk in. |
| 2015-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed gasket in need of repair on prep line refrigerated drawers. -0 points- |
| 2015-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items on prep line lettuce, chicken , fish , pico above 45 degrees . cdi took all items back to walk in to cool see temperature chart above. |
| 2015-09-17 |
33 |
3-501.13 use approved thawing methods. observed thawing of product under running water measuring 80 degrees water can't be greater than 70 degrees. cdi removed product to cooler to thaw. -0 points- |
| 2015-09-17 |
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 numerous spice containers in grill area unlabled. cdi pic had staff label containers. |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-09-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf observed no test kit available for chlorine sanitizer used for dishwasher. 5 day verification required. |
| 2015-09-17 |
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 heavy dust build up around vents and ceiling tiles surrounding them near hand wash at end of grill |
| 2015-09-17 |
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 one broken tile in front of grill in kitchen. -0 points- |
| 2015-09-17 |
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 equipment on the cook line. -0 points- |
| 2015-05-01 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf pic provided a letter of guarantee dated from 2013. cdi - pic contacted provider and was emailed a current letter. |
| 2015-05-01 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed one food employee recontaminate hands after washing by touching faucet handles with bare hands to turn water off. cdi by instruction to use a barrier such as |
| 2015-05-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels available at handwashing sink in kitchen. cdi - stocked during the inspection. |
| 2015-05-01 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed carrots and unwashed pineapples stored above ready to eat foods such as cheese in walk in cooler. cdi - staff began rearranging during the inspection. |
| 2015-05-01 |
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. clean up the puddle of grease on floor near fryers and sm |
| 2015-05-01 |
21 |
general comment3-501.18 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 found one container of cooked pork belly at 43f and on day 7. cdi - discarded. remember, i |
| 2015-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. inside of reach in freezer at end of cook line and side of deep fryer in need of cleaning. |
| 2015-05-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p diced tomatoes and sour cream held above 45f in flip top. cdi - out of temp products removed to rapidly cool. |
| 2014-12-22 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe out splashes and drips from reach in cooler at end of cook line. |
| 2014-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. dark build up inside soda gun nozzles at bar. cdi - cleaned during the inspection. |
| 2014-12-22 |
11 |
general commenrt3-202.15 food packaging has be in good condition, intact and protect the food inside. one can dented on hermetic seal, not segregated for return to vender. cdi - item labeled do not use and segregated for return to vender. |
| 2014-08-28 |
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 cooked meat/ham products opened without date. cdi- discard; label with known date. |
| 2014-08-28 |
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 dish washer handle clean dishes directly after dirty dishes w |
| 2014-08-28 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no link b/t current supplier, buckhead, the product on invoice, & source letters. rvr fully cook to 145f until source |
| 2014-08-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tongs, one pan w/dried food debris & sticker residue on the outside of fcs. cdi- moved to dish for processing. |
| 2014-08-28 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed inadequate label per policy for the par-cooked steak cdi- instruction given to correct to pic |
| 2014-08-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf pic states undercooked burgers are allowed therefore consumer advisory is required. cdi- will cooked to minimum |
| 2014-08-28 |
8 |
6-301.14 post a handwash sign at each handsink. observed no sign at bar handwash. |
| 2014-08-28 |
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 covered large salsa container at 58f after two hours of cooling. observ |
| 2014-08-28 |
53 |
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 floors, walls on cook line in need of deep clea |
| 2014-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavily soiled areas on the sides of the fryers, inside the seafood, duck cooler, unused chip drawer on line, trash disposal area on line, under t |
| 2014-08-28 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed little to no record keeping which is part of the requirement agreement of the approved ha |
| 2014-08-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observe |
| 2014-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed fryer basket with damaged wires, replace the baskets. |
| 2014-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. date mark potentially hazardous foods (tcs) and discard after 7 days if held at 41f or below unless otherwise exempt in the rules from date m |
| 2014-03-17 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf. facility must have a haccp plan that meets the rules for cook-chill/sous vide under 3-502.12 and also follow this procedure and keep records. observed facility has not implemented a haccp plan that mee |
| 2014-03-17 |
31 |
3-501.15 cooling methods - pf. cool using proper methods such as shallow pans that are vented or ice baths. observed 3 items were being cooled while tightly covered including salsa and cooked beef cdi |
| 2014-03-17 |
16 |
3-401.14. non-continuous cooking of raw animal foods. non-continuous cooking required prior approval. facility has submitted for prior approval with the health department. cdi- keep approvals and procedures on site. |
| 2014-03-17 |
53 |
repair the leak in the roof on the cook line. |
| 2014-03-17 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry before stacking utensils/ containers. observed wet stacked plastic containers. |
| 2014-03-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. facility has a brunch menu that includes eggs any style and runny over easy egg without a consumer advisory. return visit required. |
| 2013-05-10 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed eggs; steak on menu cooked to order without proper consumer advisory; cdi; new menu has |
| 2013-05-10 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-05-10 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-05-10 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting gloves on hands without washing first; employees touching face; hair; apron; etc without washing han |
| 2013-05-10 |
12 |
ensure proper documentation of parasite destruction is maintained on site. observed salmon being served cooked to order and undercooked in ceviche; cdi; executive chef has documentation; advised to maintain available on site. |
| 2013-05-10 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed multiple employees leaving work station; handling door handles; touching face; etc. without |
| 2013-05-10 |
14 |
ensure that food contact surfaces of equipment and utensils are properly cleaned before use between raw and reay-to-eat foods. observed prep sink improperly cleaned between shrimp and peppers; sink was sprayed with sanitizer but not washed; cdi by instru |
| 2013-05-10 |
16 |
ensure that approved processes are followed for non-continuous animal cooking. observed steak being partially cooked without approved procedures; cdi by instruction. |
| 2013-05-10 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open bags of lettuce with no date marking; cdi by instruction. |
| 2013-05-10 |
27 |
facility is using specialized food processes that does not meet (3-502.11) observed no haccp plan for cook chill process; cdi by instruction. executive chef is working on haccp plan with mchd. |
| 2013-05-10 |
33 |
ensure tcs foods are properly thawed. observed spinach thawing under running water; with part of spinach 65f while other parts were still frozen. no part of thawing food must be over 45f. |
| 2013-05-10 |
37 |
ensure food is stored where it is not exposed to splash; dust; and other contamination. observed dripping condensation in walk-in cooler where uncovered food; cooling food is being stored. |
| 2013-05-10 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-05-10 |
40 |
ensure all vegetables are properly washed before cutting; observed tomatoes; avacados being cut without washing first. |
| 2013-05-10 |
42 |
ensure utensils are properly air dryed; observed dish washer towel drying. |
| 2013-05-10 |
47 |
general cleaning needed of shelving; outsides of equipment throughout. observed debris buildup. |
| 2013-05-10 |
54 |
ensure ventilation is maintained clean; observed dust buildup on ceiling vent. |
| 2013-05-10 |
31 |
ensure all tcs foods are properly cooled; observed deep container of steak being covered while cooling; cdi by splitting and uncovering. |
| 2013-02-25 |
4 |
2-401.11- an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection |
| 2013-02-25 |
6 |
2-301.14-ensure proper hand washing. observed employee work with raw hamburger and change out gloves but not wash hands. cdi-employee was instructed to wash hands and put on new gloves before cutting onions. |
| 2013-02-25 |
18 |
3-501.14- cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less |
| 2013-02-25 |
19 |
3-501.16-ensure proper hot holding. observed five containers of rice in hot hold box at 120f. cdi-rice was reheated to 165f. |
| 2013-02-25 |
27 |
8-201.13-before engaging in an activity that requires a haccp plan; a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared haccp plan as specified under ? 8 201.14 and the relevant provisions of this |
| 2013-02-25 |
31 |
3-501.15-ensure proper cooling methods. observed barbacoa in to deep of a pan. cdi-barbacoa was voluntarily discarded. separate into two smaller pans. |
| 2013-02-25 |
41 |
3-304.12-ensur proper storage of in use utensils. observed utensils stred in a conainer of 122f water. cdi-water was heated to 135f. |
| 2013-02-25 |
23 |
3-603.11-ensure reminder and disclaimer is on menu for undercooked foods. observed no reminder and disclaimer on menu. cdi-instruction given. facility will be printing new menus with the reminder and disclaimer for under cooked items. |
| 2012-11-29 |
23 |
3-603.11-animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat |
| 2012-11-29 |
53 |
6-501.11-observed cold water handle broken at hand sink in bar. |
| 2012-11-29 |
41 |
3-304.12-in use utensils may be stored in a container of water if the water is maintained at a temperature of at least 57oc (135o f). observed tongs stored in 125f degree water. |
| 2012-11-29 |
39 |
3-304.14-wiping cloths shall be held between uses in a chemical sanitizer. observed wiping cloths stored op cutting boards. |
| 2012-11-29 |
17 |
3-403.11-time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74oc (165of) for 15 seconds. observed charro beans 115f; refried beans |