| Violation Date |
Code |
Description |
| 2018-11-27 |
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 dust build-up on ceiling and walls around hvac ve |
| 2018-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up on cook line pass thru window and equipment. |
| 2018-11-27 |
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 bar utensils stored in standing water < 135f.observed knives stored betwe |
| 2018-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on work surfaces. |
| 2018-11-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved spray bottle of chlorox bleach unlabeled.cdi labeled. |
| 2018-04-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of tomatoes stored on walk-in cooler floor.cdi moved to shelf.3-305.11 food storage-preventing contamination from the premis |
| 2018-04-27 |
33 |
3-501.13 thawing - observed shrimp thawing in sink > 45f. cdi moved to walk-in on ice. |
| 2018-04-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved spray bottle of bleach without label.cdi labeled. |
| 2018-04-27 |
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. -pobserved multiple tcs food items in walk-in cooler with 4-20 date mark.cdi by discard.foods being removed |
| 2018-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pre-portioned raw chicken in drawer cooler > 45f. chicken was placed in cooler < 1 hr per pic. cdi- chicken moved to walk-in cooler. observed < 45f prior to departure.portion foo |
| 2018-04-27 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee moving tortillas from grill to plates. cdi employee wash hands and put on gloves using gloves to |
| 2017-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on shelf above prep coolers on line. cdi by discard by pic. |
| 2017-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved items stored in handsink in bar area.cdi handsink access cleared. |
| 2017-12-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed several food items in walk-in cooler uncovered.cdi by covering foods. |
| 2017-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved large flip-top prep cooler on cook line containing tcs foods > 45f. observed lettuce, tomatoes, sour cream, guacamole, chopped cabbage stored > 45f. cooler had just been stocked |
| 2017-12-12 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water leak at handsink next to ice machine in warewashing area. |
| 2017-12-12 |
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 areas of frp wall cover coming loose from walls. |
| 2017-12-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employee cell phone stored on line shelf. |
| 2017-12-12 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pfobserved air thermometers in 2 line cooler to be inaccurate.verification within 10 days. |
| 2017-09-21 |
45 |
4-502.11(a) maintain utensils in good repair. observed stainless steel coating on metal containers coming off. cdi by discard by pic. |
| 2017-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep tables. |
| 2017-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in bar area. pic will use approved pest control measures to control flies. |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw beef stored on prep table during prep 57f. cdi- beef moved to cooler. instucted employee to limit amount of food being prepared off of temperature control. observed beef at |
| 2017-05-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored at grill. |
| 2017-05-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice stored on top of steam table in container < 135f. cdi by voluntary discard. |
| 2017-05-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled container of window cleaner. observed unlabeled sanitizer buckets. cdi by labeling. |
| 2017-05-30 |
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. obsevred bar utensils, stirrer, lime squeezer, knife stored in pitcher of soda wa |
| 2017-05-30 |
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 handsinks. |
| 2017-05-30 |
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 broken corner baseboard tiles in kitchen. |
| 2017-05-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed broken lids and door handles on line prep coolers.4-502.11(a) maintain utensils in good repair.4-201.11 equipment and utensils-durability and strength - observed grill brush to be losing lon |
| 2016-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. obserevd wet wiping cloths stored on prep surfaces. |
| 2016-12-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaners stored with condiments on rack and on drainboard of 3 compartment sink. cdi chemicals properly stored. |
| 2016-12-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf no consumer advisory on menu for ceviche mixto plate (contains raw halibut).verification required within 10 days. |
| 2016-12-12 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed heavy dried food debris on tomato dicer. observed dried food debris on can opener. cdi by wash, rinse, and sanitize. |
| 2016-12-12 |
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 no letter of guarantee for halibut being used raw in ceviche mixto plate. cdi - pic obtained letter from suppier during inspecti |
| 2016-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash sink being used as a dump sink in bar area. cdi by instructing pic to use handsink for handwashing only. |
| 2016-08-23 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee food stored above food used for restaurant in prep unit. cdi- employee food was removed. |
| 2016-08-23 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee preparing tortilla chips without suitable gloves or utensils. barehand contact with fried tortilla |
| 2016-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed lid of prep unit 1 to be broken, ice machine gasket split and rusty shelving in dry storage. repair. |
| 2016-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky build up on drying rack in dish area. clean. |
| 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 heavy black growth on beer cooler gasket and caulking of 3 comp sink. replace and/or clean. |
| 2016-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 of 3 sanitizer buckets to be reading 0 ppm chlorine sanitizer. cdi- sanitizer was re-made at correct concentration. repeat. |
| 2016-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed fried shells in dry storage unprotected and tortillas in wrapper stored directly in shredded cheese as well as plastic dish store |
| 2016-06-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed buckets of sanitizer to be unlabeled. cdi- label provided. |
| 2016-06-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rags stored in front handsink. cdi- rags removed. |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 3 to have a broken handle on door and prep top was not on tracks. repair. |
| 2016-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket to be reading slightly low. cdi- sanitizer was re-made to correct concentration. |
| 2016-01-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken above raw beef in cold drawers. pic was aware of proper storage order and stated they have a new staff member who may be unaware. cdi- chicken was moved below beef and i |
| 2015-08-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight build up around ice machine gasket. observed black build up inside one soda gun nozzle bar. cdi-both items were cleaned. |
| 2015-08-04 |
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 cut heads of cabbage in walk in without a date on them. cabbage was also not in a container protected from contamination. cdi- comm |
| 2015-08-04 |
45 |
4-501.11 maintain equipment in good repair. observed large split in gasket of prep unit. repair.4-101.13 ceramic, china and decorative utensils such as hand painted ceramic or china that are used in contact with food shall be lead-free or contain levels o |
| 2015-08-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed matal pans stacked together wet on drying rack. cdi-items were re-stacked in a way that allows each pan to air dry |
| 2015-02-26 |
45 |
4-501.11 maintain equipment in good repair. repair the leaking in the walk in cooler. replace the cords used on air drying shelving. |
| 2015-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer must be at the correct concentrations. observed wiping cloth buckets at 10ppm cl. cdi by re-preparing at 50ppm. |
| 2015-02-26 |
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 leak at 2 parts of the ceiling in the walk in cooler. cdi by moving food products from under these areas. advised to check all |
| 2015-02-26 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf. observed a stem thermometer used as an internal thermometer not accurate. cdi by using an accurate hanging thermometer. |
| 2015-02-26 |
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. facility has tilapia that is served undercooked in ceviche. observed the box labeled farm raised but did not indicate if the fi |
| 2014-09-26 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfobserved no dates recorded on the tag when the last shellstock from th |
| 2014-09-26 |
8 |
5-202.12 handwashing sinks, installation - pfa self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet (core). observed metering faucets in the restroom allowing a flow |
| 2014-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced tomatoes, shredded cheese, sour cream and guacamole stored on the top portion of the flip top cooler at 52-56f. cdi- items were stored here less than 30 mins and were plac |
| 2014-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfseveral pans, ice container and ice scoop were removed that were stored as clean with food debris. |
| 2014-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one single spray bottle unlabeled in the bar area. cdi by labeling. |
| 2014-09-26 |
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 replace the torn gasket on the dessert prep cooler. repair the 2 flip top cooler lids in d |
| 2014-06-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair the flip top cooler lids on several of the prep coolers. |
| 2014-06-20 |
41 |
3-304.12 in-use utensils, between-use storage - cproperly store all in use utensils. observed spatulas used for the grill stored in grease laden water at 80f. advised to clean spatulas and water and store in water at 135f or higher. |
| 2014-06-20 |
37 |
3-305.11 food storage-preventing contamination from the premises - cprotect the bar fruit items and salt that are in storage when not constantly in use such as during a lunch rush. cdi by covering or removing. |
| 2014-06-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdiscussed proper date marking of cooked items that are placed into the freezer to freeze. items such as the shredded beef are thawed out over 2 d |
| 2014-06-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods at 45f and below (41f after 1/1/19). observed the following items stored above 45f: lettuce, cheese, sliced toma |
| 2014-06-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pall food contact surfaces must be clean to the sight and touch. observed metal pans with food debris and minor build up on the interior roof of the ice machine. cdi b |
| 2014-06-20 |
12 |
3-203.12 shellstock, maintaining identification - pfshellstock tags shall be retained for 90 days beyond the date sold. observed shellstock tags not being retained. cdi by educating staff on proper maintenance of tags.3-402.11 parasite destruction - pprov |
| 2013-12-20 |
8 |
6-301.14 handwashing signage - c handwash sign posted at bar hand sink during inspection. |
| 2013-12-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed ham date marked as marsicos (seafood) in the walk-in cooler. item relabeled pork. |
| 2013-12-20 |
38 |
2-402.11 effectiveness-hair restraints - c observed employee chopping produce and making table side guacamole without a hair restraint. |
| 2013-12-20 |
39 |
3-304.14 wiping cloths, use limitation - c observed the sanitizer bucket in the bar area on the floor. keep off floor and ensure all buckets are labeled. |
| 2013-12-20 |
45 |
4-501.11 good repair and proper adjustment-equipment repair the drain line on the bar dump sink at the closed end of the bar. also noted two flip top prep cooler handles missing and moldy caulk behind the spray arm at the dish machine. |
| 2013-08-27 |
45 |
4-501.11 good repair and proper adjustment-equipmentrepair the single leaking prep sink. |
| 2013-08-27 |
37 |
3-305.11 food storage-preventing contamination from the premisesprotect all drinks while in storage. cover pitchers of tea and water when no in constant use. |
| 2013-08-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all required ready to eat products. observed sliced cheese and ceviche not date labeled. |
| 2013-08-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain all sanitizer at the correct concentration. observed a bucket of sanitizer in the bar at over 200ppm cl.4-601.11 (a) equipment |
| 2013-08-27 |
12 |
3-402.11 parasite destructionproper proof of parastie destruction is required for raw talapia used in ceviche. facility is to provide this within 10 days. head chef was not present to locate this information. |
| 2013-08-27 |
8 |
5-205.11 using a handwashing sink-operation and maintenancemaintain all handsinks clean and accesible for use. observed the beverage station handsink used as a dumpsink and the bar handsink used for storage with a metal holder and beer bottle caps inside |
| 2013-03-15 |
7 |
food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed tortillas dispensed to warming press and removed fr |
| 2013-03-15 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. observed a dented; slightly bulging can of evaporated milk on the dry storage shelf. can was re |
| 2013-03-15 |
23 |
menu requires disclosure and reminder for raw or undercooked items. reviewed items which need to be marked with an asterisk * and the following statement needs to be put on all menus. *items are served raw or undercooked; or contain (or may contain) raw |
| 2013-03-15 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority.observed no variance for ceviche. cdi by instruction. guidance will be provided for variance procedure after more information is received from the state |
| 2013-03-15 |
30 |
obtain a variance from the state committee for any specialized processing method described in 8-103.11. a haccp plan may be required.observed no variance for ceviche. cdi by instruction. guidance will be provided foe variance procedure after more infor |
| 2013-03-15 |
37 |
maintain food off the floor. observed onions delivered before inspection sitting on the floor. advised facility to always keep off the floor and to have delivery person put them on the table or other boxes. |
| 2013-03-15 |
53 |
physical facilities shall be maintained in good repair. observed the hot water on the men's room hand sink not working. the sink closet to the door on the left. also noted the 2 comp prep sink drips after water is shut off. |
| 2013-01-08 |
23 |
consumer disclosure and reminder not in place. example menu shown today and ok'd with some changes(needed to asterik eggs on menu along with the steak menu items that were asteriked). also; other options reviewed such as placards and table tents. state |
| 2012-12-26 |
13 |
store foods so that they will not cross contaminate each other- with ready-to-eat foods above all raw animal foods. raw eggs above cooked pork today in the wic. also raw beef over cooked pork; as well; in two locations in the wic. all rearranged today. |
| 2012-12-26 |
20 |
keep potentially hazardous foods held less than or equal to 41f; or less than or equal to 45f. (see chart) repair rice milk dispenser-ice added to the product today. garlic and oil mixture discarded today. |
| 2012-12-26 |
21 |
date mark open potentially hazardous foods held >24 hours and that are ready-to-eat. ie. milk not date marked today |
| 2012-12-26 |
23 |
provide a consumer disclosure and reminder for tenderized; undercooked steaks and undercooked eggs if wanting to continue to offer them cooked-to-order. vr in 10 days. |
| 2012-12-26 |
6 |
cross contamination must be prevented between raw animal foods and ready-to-eat foods- employee used gloved hand to handle raw beef and then used same floved hand to handle garnish on plated refried beans while handling that cledan plate- employee remove |
| 2012-12-26 |
42 |
airdry dishes before staking them- cups and containers were stacked wet today. |
| 2012-12-26 |
43 |
single use containers may only be used once and then needs to be discarded. today used metal/aluminum pans were above the cookline and being used to store hot fajitas. discarded today. |
| 2012-12-26 |
39 |
store rags; when not in-use; in sanitizer. |
| 2012-12-26 |
2 |
provide an employee health policy(form left with the manager today). |