| Violation Date |
Code |
Description |
| 2018-12-19 |
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 water damaged ceiling tiles in restrooms, down hallway leading to restrooms an |
| 2018-12-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed food trays stored inside splash zone of rear handsink and handwashing water settling in the food contact surface of trays. -.5- |
| 2018-12-19 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed food employee touching rte pupusas while wearing fingernail polish. cdi - pup |
| 2018-12-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of chemical stored on small shelf in women's restroom. cdi - pic instructed employee to label during inspection. -1- |
| 2018-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored on top of rte peppers in prep unit. cdi - pic moved rte foods to top shelf inside prep unit and raw foods on bottom. -1.5- |
| 2018-12-19 |
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 food employee removing pupusas from flat top with bare hands. cdi - pupusas voluntarily discarded, hands w |
| 2018-09-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee filling pitcher of water at beginning of inspection. cdi - pic educated new employee to use handsink only for handwashing. -1- |
| 2018-09-11 |
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 no dates marked on pastor and containers of cheese in prep unit. cdi - products back dated. -1.5- |
| 2018-09-11 |
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 working containers of sour cream and sauces in prep unit without labels. -0- |
| 2018-09-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen during inspection. repeat -1-6-202.15 protect outer openings of establishment from insect or rodent entry. observed self-closure off back door. |
| 2018-09-11 |
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 salsa cooling on prep table at 95f without active stirring or being in an |
| 2018-09-11 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed cover missing off bin in women's restroom. -0- |
| 2018-09-11 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restrooms. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dis |
| 2018-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed salsa containers cooling 5 inches off the floor. -0- |
| 2018-06-13 |
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 water damaged ceiling tiles in the dining room. -0- |
| 2018-06-13 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at handsink. 5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed cardboard container without plug.5-501.113(b) keep dumpster, out |
| 2018-06-13 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed soiled dishes stored in rinsing compartment of 3-comp sink and clear plastic bag of masa being used as a stopper in the sanitizer compartment. cdi - pic explained the process of washing |
| 2018-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes that have been sanitized. cdi - pic explained sanitizer shall air dry to the employee. -.5- |
| 2018-06-13 |
37 |
3-303.12 storage or display of food in contact with water or ice - c food shall not contact undrained water and ice. observed cut lettuce stored in undrained water. cdi - pic implemented using colander to drain away the water as the lettuce in crisping. - |
| 2018-06-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dining room. -0- |
| 2018-06-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored between and in direct contact with raw beef containers. cdi - pic moved raw chicken to the right and put the containers of raw beef together. -0- |
| 2018-06-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at beginning of inspection. -2- |
| 2018-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple plastic food pans with sticker residue stored as clean. cdi - all pans with residue sent to dish area for processing. |
| 2018-03-12 |
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 refried beans cooling in container with lid on tight. cdi - lid removed. |
| 2017-12-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. work towards certifying more staff. |
| 2017-09-11 |
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 salsa cooling in a deep container witht the lid on. cdi - lid removed and containe |
| 2017-09-11 |
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 salsa made this morning cooled from 75f to 73f in one hour and would not cool from 135f to 70f within 4 hours. cdi - adjusted coolin |
| 2017-09-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p container of raw chicken stored on top of container of raw beef in low prep cooler. cdi - cooler rearranged with raw chicken on bottom. |
| 2017-09-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf bucket stored over handles and faucet of hand sink. cdi - bucket relocated. |
| 2017-06-06 |
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 chicken, rice, tripa, and lengua cooling in thick portions in containers with lids |
| 2017-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p refried beans holding below 135f in steam well. cdi - beans reheated to 165f+. |
| 2017-06-06 |
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 multiple items such as rice, chicken, tripa, and lengua cooling from yesterday and still above 45f in low prep cooler and reach in co |
| 2017-06-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. left handout with info about classes. |
| 2017-03-15 |
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. clean dust from fan guard over doorway in kitchen. |
| 2017-03-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor crumbs from low prep cooler gaskets. |
| 2017-03-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce overstocked and holding above 45f in flip top. cdi - out of temp portion removed and discarded. reminded staff not to fill containers above the fill line. |
| 2016-12-15 |
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 container of cooked pork cooling with lid on tight. cdi - lid removed to allow rap |
| 2016-12-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thermometer not funtioning. cdi - pic has new replacement thermometer. |
| 2016-12-15 |
53 |
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. repaint air return vent in kitchen on ceiling above three comp sink. |
| 2016-09-12 |
53 |
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. repaint air return vent in kitchen on ceiling above three comp sink. |
| 2016-09-12 |
45 |
4-501.11 maintain equipment in good repair. gasket coming loose from low prep cooler door. repair. |
| 2016-09-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of disinfecting cleaner with no label. cdi - labeled during the inspection. |
| 2016-09-12 |
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 all items date marked with day made plus 7 more days. cdi - pic explained to staff that the day made is |
| 2016-06-17 |
53 |
-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. repaint air return vent in kitchen on ceiling above three comp sink. |
| 2016-06-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs and food debris in gasket of low prep cooler. clean. |
| 2016-06-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p peppers and onion holding below 135f on grill top. cdi - reheated to 165f+. |
| 2016-03-01 |
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 just cut and placed in the flip top to cool and large container of lettuce |
| 2016-03-01 |
33 |
3-501.13 use approved thawing methods. whole frozen tilapia thawing in standing water. cdi - tilapia placed under running water. |
| 2016-03-01 |
37 |
3-304.13 - linens or paper towels may not be used in contact with food. damp paper towels lying on top of rice. cdi - paper towels discarded. |
| 2016-03-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up on wire shelving above three comp sink. clean. |
| 2016-03-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths on prep surfaces. cdi - all placed in sanitizing solution. |
| 2016-03-01 |
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. repaint air return vent in kitchen on ceiling above three comp sink. |
| 2015-10-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on dirty side of sink, not in sanitizing solution. keep these in sanitizer or place in laundry once wet. |
| 2015-10-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. raw pork washed in prep sink and placed in large stock pots on floor. pots relocated off floor. |
| 2015-10-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf tomatoes cut today and placed in flip top to cool. cdi - tomatoes relocated to rea |
| 2015-10-09 |
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 no date marking on any food items prepared on previous days. cdi - discussed proper date marking with pic and allowed facility to back date |
| 2015-10-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf serving spoon stored in hand sink. cdi - relocated spoon to dirty drain board. |
| 2015-10-09 |
1 |
.2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-07-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice, beef, chicken, and cooked onions below 135. pic stated items were cooling. cdi-items were put in an ice bath to aid in cooling. |
| 2015-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up in microwave. clean. |
| 2015-07-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed facility datemarking food for 8 days instead of 7. day 1 shall count as day 1. cdi-thru instruction. |
| 2015-07-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed holes in wall in kitchen. repair. |
| 2015-02-16 |
52 |
5-501.112 outside storage prohibitions - c. there shall be no storage of trash/recycling outside of the main dumpster/cardboard recycling dumpster. observed bags of metal cans and boxes being stored outside of the establishment and not in the dumpster. cd |
| 2015-02-16 |
45 |
general comment: 4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed a cracked gasket on the interior of the reach in prep cooler. |
| 2015-02-16 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. all single service items shall be stored at least six inches off the floor to prevent cross contamination. observed a box of single service cups |
| 2015-02-16 |
26 |
7-101.11 identifying information, prominence-original containers - pf. all chemicals shall be stored in their original container. observed a spray bottled labeled grill cleaner being used for sanitizing solutions. cdi- spray bottle was voluntarily discard |
| 2014-10-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. all single service utensils and containers shall be inversely stored, with the sleeves up to the first cup. observed single service utensils and conta |
| 2014-10-27 |
6 |
2-301.14 when to wash - p. hands shall be washed between each glove change. observed a food employee change gloves without washing her hands first. cdi- employee removed her pair of gloves, washed her hands, and then donned on a new pair of gloves. |
| 2014-08-20 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed employee foods being stored over consumer drinks in the drink cooler. cdi. r. |
| 2014-08-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed a pot of cooked green tomatos cold holding at 70f on the food prep table. pic stated that they had been there cooling since l |
| 2014-04-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed employee drinks being stored over the jamica in the reach in drink cooler. cdi- employee drinks were moved to the bottom shelf. |
| 2014-04-23 |
8 |
6-301.14 handwashing signage - c. observed no handwashing sign at the handwashing sink at the service counter. cdi- handwashing sign was given to pic (spanish). |
| 2014-04-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed a loose gasket on the interior of the reach in portion of the prep cooler. |
| 2014-01-15 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed a metal stemmed thermometer that is intended to take the final cook temperature of meats when asked to see the thermometer used to take the |
| 2014-01-15 |
21 |
all potentially hazardous ready to eat foods shall be properly date marked when cold held more than 24 hours. observed ready to eat cooked chicken in the reach in cooler without a date marking. pic stated that chicken was prepared two days ago. cdi by ins |
| 2014-01-15 |
13 |
all foods shall be stored in order of final cook temperature. observed raw eggs being stored over ready to eat foods in the reach in cooler. observed raw chicken and raw shrimp over ready to eat foods in the tall reach in cooler. cdi- all raw foods were m |
| 2014-01-15 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-10-16 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of small massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-10-16 |
13 |
all food shall be separated by final cook temperature. observed raw eggs being stored over raw meat. cdi- eggs were moved to the bottom shelf. |
| 2013-10-16 |
2 |
an effective employee health policy shall be in place in order to prevent food bourn illnesses. observed no employee health policy present. cdi- employee health policy template was given to pic (spanish). |
| 2013-10-16 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivilent. cdi by instruction. |
| 2013-07-02 |
1 |
2-102.12 certified food protection manager. observed no servsafe or equivilant. cdi by instruction. |
| 2013-07-02 |
13 |
all foods shall be stored in order of final cook temperature. observed raw chicken and raw beef being stored over ready to eat foods in the reach in cooler. cdi meats were properly stored on the bottom shelf of the reach in cooler. |
| 2013-07-02 |
21 |
|all ready to eat potentially hazardous foods shall be properly date marked. observed a container of sauce in the reach in refidgerator date marked with a date of 4/20/13. observed no date marking on several ready to eat foods that are potentially hazardo |
| 2013-07-02 |
54 |
all employee beverages shall be stored in a designated area. observed employee drinks being stored on the food prep table. cdi by instruction. |
| 2013-04-29 |
42 |
utensils shall be stored at least 6 inches off the ground in order to prevent contamination. observed a large pot on the floor. cdi by instruction. |
| 2013-04-29 |
37 |
(a) except as specified in ΒΆΒΆ (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2013-04-29 |
13 |
food shall be stored in order of final cook temperature in order to prevent contamination. observed raw eggs being stored over ready to eat food in the reach in cooler. cdi by instruction. |
| 2013-04-29 |
2 |
(m) 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 that are transmissible through food; as s |
| 2013-04-29 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-01-23 |
52 |
(general comment) keep dumpster lids; doors closed; observed both lids and doors open to dumpster. dispose of trash properly; observed large amounts of trash stored on ground outside back door in need of removal. |
| 2013-01-23 |
21 |
properly date mark all rte phf products; observed numerous containers of cooked chicken; beef and pork stored inside stand-up and reach-in refrigerators not date marked; all rte phf products were properly date marked during inspection. |
| 2013-01-23 |
13 |
properly store raw meat products; observed raw chicken stored above rte foods in reach-in refrigerator; raw chicken moved to approved location. |
| 2012-10-25 |
14 |
4-501.114 provide sanitizer during operation; observed no sanitizer available during operation; sanitizer made during inspection 75 ppm chlorine. |
| 2012-10-25 |
13 |
3-302.11 properly stored raw meats according to final cooking temperature; observed raw chicken and raw shell eggs stored above rte food products in stand up refrigerator. all raw meats properly stored according to final cooking temperature. |