| Violation Date |
Code |
Description |
| 2018-12-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee bike stored in kitchen area. |
| 2018-12-26 |
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 damaged floor in walk in cooler. |
| 2018-12-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged shelving in walk in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep scoring and fraying. |
| 2018-12-26 |
33 |
3-501.13 use approved thawing methods. observed shrimp in prep sink thawing in standing water. |
| 2018-12-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed can opener stored on handsink in prep area. cdi by removal to dish sink for proper cleaning. |
| 2018-12-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink stored improperly in kitchen area. cdi by removal to proper storage location. |
| 2018-12-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2018-09-29 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee food stored improperly in beer cooler. cdi by removal to proper storage location. |
| 2018-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged handle on cooler in cooking area. observed chipping paint and rust build up on shelving throughout facility.4-501.12 resurface or replace cutting surfaces that can no longer be effectively clean |
| 2018-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat food in walk in cooler. cdi by removal to proper storage location.3-302.11(a)(4) protect food in storage using covered containers, intact wr |
| 2018-09-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged floor in walk in cooler. |
| 2018-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-06-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored improperly throughout facility. |
| 2018-06-08 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris build up on floor of walk in cooler. |
| 2018-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed several broken gaskets throughout facility. observed damaged shelving in walk in cooler and walk in freezer. |
| 2018-06-08 |
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 styrofoam container stored in container of rice. cdi by voluntary discar |
| 2018-06-08 |
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 container of bread crumbs with no label. |
| 2018-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored in flip top measuring above 45f. cdi by rapidly cooling mussells and octopus to below 45f and voluntary disposal of other items. |
| 2018-06-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed dishwasher wash hands and recontaminate by turning off faucet with bare hands. cdi by int |
| 2018-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly in kitchen area. cdi by voluntary disposal. |
| 2018-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. - observed tcs food items inside cooler drawer at grill area above 45f (see temp chart). all items removed and transferred to walk-in cooler. return visit required by 2/17/18 |
| 2018-02-07 |
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 two pans of beans and 1 large container of salsa cooling in large batches |
| 2018-02-07 |
14 |
repeat: 1.5 pts -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed build-up on defelctor inside ice machine and soda gun holder at bar. cdi: both were cleaned during inspection. |
| 2018-02-07 |
45 |
repeat: 1 pt -4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observeddeeply grooved cutting boards stored on shelf for use. |
| 2017-11-09 |
8 |
1 pt. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed can opener stored inside kitchen handsink. cdi: can opener removed.6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap at bar h |
| 2017-11-09 |
53 |
repeat: 1 pt. 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/broken baseboard and floor tiles throughout kitchen and b |
| 2017-11-09 |
45 |
repeat: 1 pt.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply grooved cutting boards stored on shelf for use.4-501.11 maintain equipment in good repair. repair leak at kitchen handsink |
| 2017-11-09 |
39 |
general comment: 0 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizing solution in bucket at 0ppm. cdi: changed and corrected to 100ppm. |
| 2017-11-09 |
36 |
general comment: 0 pts.6-501.111 keep the premises free of insects, rodents, and other pests. observed live and dead roaches in back dining room area. facility uses orkin for pest control on a two week basis. manager not present during inspection but will |
| 2017-11-09 |
21 |
repeat: 3 pts.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 white and yellow rice, 2 containers of beans, cheese sauce, 2 containers of green |
| 2017-11-09 |
19 |
1.5 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed beans recorded between 104f-130f; cheese sauce at 110f. cdi: beans and cheese sauce reheated to 175f. |
| 2017-11-09 |
14 |
general comment: 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine with build-up and chopper stored with food debris. cdi: both cleaned during inspection. |
| 2017-11-09 |
13 |
1.5 pts.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food uncovered inside walk-in freezer and dry good food at back storage area. cdi: food properly covered.3-304.15(a) discard gloves after a |
| 2017-11-09 |
4 |
repeat: 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on counter next to tea urns at drink station and uncovered drinks stored on shelf above prep sink in kitchen. cdi: drinks pr |
| 2017-09-06 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered drink stored on counter next to employee preparing veggies. cdi: drink discarded. |
| 2017-09-06 |
6 |
repeat: 2 pts.2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved employee leave through back door with gloved hands and throw away cardboard box, then enter back int |
| 2017-09-06 |
12 |
repeat: 1 pt.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 tag missing from container of oysters stored ins |
| 2017-09-06 |
21 |
repeat: 3 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved incorrect dates placed on shredded chicken, chicken soup, and refried beans inside walk-in cooler. cdi: correct dates |
| 2017-09-06 |
53 |
repeat: 1 pt.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/broken baseboard and floor tiles throughout kitchen and ba |
| 2017-09-06 |
45 |
general comment: 0 pts. repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged cutting boards stored on shelf. new cutting boards were in facility but not opened as of yet. replace wit |
| 2017-09-06 |
34 |
general comment: 0 pts.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thin probe thermometer for checking thin masses of food. obtain. verification required by 9/16/17 |
| 2017-06-01 |
12 |
repeat: 1 pt.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 tags for oysters with dates mixed altogether and |
| 2017-06-01 |
8 |
general comment: 0 pts.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved can opener stored across handsink. cdi: can opener removed.6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap ava |
| 2017-06-01 |
14 |
general comment: - 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved small dicer/chopper stored with food debris remaining. cdi: removed and ran through dishmachine for recleaning.observed soda n |
| 2017-06-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - 2 pts. observed no certified food protection manager present. |
| 2017-06-01 |
6 |
repeat: 2-301.14 wash hands before donning gloves and between gloves uses. -p - 2 pts. 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-servi |
| 2017-06-01 |
20 |
general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items inside grill cooler drawers measuring 47f-48f. cdi: thermostat turned down by manager and food items rechecked at 45f.below. |
| 2017-06-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 1.5 pts. observed raw shrimp stored above shredded lettuce inside walk-in cooler. cdi: shrimp relocated to bottom shelf.3-302.11(a)(4) protect food in storage using covered containers, in |
| 2017-06-01 |
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 - 1.5 pts. observed 3 containers of refried beans, chicken soup, different types of salsa, and cheese dip held for 2-3 days not dated inside |
| 2017-06-01 |
36 |
general comment: 0 pts.6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 live roach in kitchen. pest control company notified. improvement has been noted on pest activity. |
| 2017-06-01 |
41 |
general comment: 0 pts.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 directly on top of ice machine. o |
| 2017-06-01 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.observed walk-in cooler gasket torn.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed worn gouged cutting boards stored on back shelf. cd |
| 2017-06-01 |
53 |
repeat: 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 1 pt.observed broken/missing floor and baseboard tiles in various areas throughout kitchen. observed floor needing to be reg |
| 2017-03-16 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered drink on shelf above prep table. cdi: drink discarded. |
| 2017-03-16 |
6 |
repeat: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. -pobserved employee handling soiled dishes then moving to clean dis |
| 2017-03-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved two pans of salsa held in hot box at 118f. cdi: reheated to 185f - 200f. |
| 2017-03-16 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed spice shakers and some dry goods at back storage area not labeled. |
| 2017-03-16 |
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 oyster tags not being held in chronological order. observed n |
| 2017-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wiping cloths stored on counter in kitchen and on bar counter. observed sanitizer bucket at 0ppm bleach. cdi: bucket corrected to 50ppm. |
| 2017-03-16 |
45 |
repeat: 4-502.11(a) maintain utensils in good repair.observed damaged ice scoop.observed unused broken ice machine stored back of facility. according to owner, ice machine will be removed soon from facility.4-501.12 resurface or replace cutting surfaces t |
| 2017-03-16 |
53 |
repeat: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 cleaning needed on floors throughout kitch |
| 2017-03-16 |
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 container of horchata and chicken soup stored on the floor inside walk-in freezer.observed container of chicken soup not covered |
| 2016-12-29 |
53 |
repeat 6-501.11floors, 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 damaged flooring, walls (door frames) throughout in need of repair. |
| 2016-12-29 |
45 |
repeat4-501.11maintain equipment in good repair.observed leaking piping at hand washing sink in need of repair; observed rusty shelving inside walk-in coolers.(note) observed panini press being operated at server station in an area that does not meet the |
| 2016-12-29 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed numerous roaches in kitchen area. facility provided receipts for pest treatment. (call made during inspection) |
| 2016-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pull out drawer cooler underneath grill holding large amounts of raw chicken and beef at 55f; cdi beef and chicken placed on ice and / or walk-in cooler to cool back down and pr |
| 2016-12-29 |
8 |
6-301.14 handwashing signage - c observed hand washing sign missing from hand washing sink. |
| 2016-12-29 |
6 |
2-301.14wash hands before donning gloves and between gloves uses.-p observed employee put gloves on to perform food prep without washing hands. observed staff wearing gloves touch raw beef and handling clean utensils at grill and grab handful of onions to |
| 2016-12-29 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-09-28 |
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. -pf observed dates on several tags not in chronological order. insure th |
| 2016-09-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. manager at time of inspection was not a certified pic. |
| 2016-09-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottle containing orange liquid unlabelled. cdi by pic labelling item. |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed spray arm damaged, observed rust on the can opener mount. |
| 2016-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks throughout facility soiled with debris/residue. |
| 2016-09-28 |
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 floors, baseboards and walls damaged in facility. owner is currently remodell |
| 2016-06-24 |
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. facility has damage to floors/walls ceilings throughout establishment.6-502.12 floors, |
| 2016-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed spray arm damaged. |
| 2016-06-24 |
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 no two compartment sink records. facility must record temperature of water and sanitzer s |
| 2016-06-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several non-datemarked items in the walk in cooler, such as cooked chicken, rice and salsa. items datemarked by pic. insure that |
| 2016-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked sliced tomatoes in the flip top cooler. insure that items are not stacked too high such that the cold air from the cooler has no effect on their temperature. cdi b |
| 2016-06-24 |
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. -pf observed container of oysters without a tag in the walk in freezer. |
| 2016-06-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels accessible at the prep area handsink at time of inspection. paper towels provided by pic |
| 2016-03-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken breast stored over raw beef products in the walk in cooler. insure that the raw chicken products are stored on the lowest shelves, below other foods. cdi by employee r |
| 2016-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple pots and pans stacked with sticker residue on the interiors, observed can opener blade soiled. insure that sticker debris is removed during |
| 2016-03-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser and bleach bottles unlabelled. cdi by pic labelling items. |
| 2016-03-16 |
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 extensive damage to walls behind the dish machine, baseboards throughout the f |
| 2015-12-21 |
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 damage to physical facility throughout kitchen and prep areas, including but n |
| 2015-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed pots and buckets with sticker residue from datemarking on the exterior. |
| 2015-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed split/damaged gaskets on the walk in cooler and hot hold units. |
| 2015-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacked pans and pots in the dish area. |
| 2015-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of buckets on prep surfaces in the kitchen area. cdi by pic moving items. |
| 2015-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of degreaser and a bottle of bleach unlabelled in the dish washing area. cdi by pic labelling. |
| 2015-12-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the bar handsink. cdi by employee providing towels |
| 2015-09-14 |
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 pan of chicken and pan of guacamole put into the walk in to cool while co |
| 2015-09-14 |
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 gallons of milk and cooked rte foods undated in the walk in cooler. pic stated that the cooked foods were prepared two days ago, a |
| 2015-09-14 |
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 numerous unlabeled working containers of spices and squeeze bottles of oils and sauces unlabeled. |
| 2015-09-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed raw produce stored over rte salsas and foods. cdi by employees moving the unwashed produce to one side of the walk in, and designating one side for rte foods such as sauces. |
| 2015-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces outside of sanitizer. leave cloths in sanitizer when not in use, and return them to the sanitizer container as soon as they are d |
| 2015-09-14 |
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 scoop in the frijoles container in the dry storage area with no handle |
| 2015-09-14 |
45 |
4-501.11 maintain equipment in good repair. observed a split gasket on the walk in cooler, chipped/broken knives stored in the knifeholder of the prep area, observed lemon squeezers with peeling paint, observed tomato dicer in disrepair. replace or repai |
| 2015-09-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side doors to dumpster open during inspection.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to |
| 2015-09-14 |
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 rusted/broken baseboards throughout facility, rusted bathroom doors in the men |
| 2015-09-14 |
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. vents throughout kitchen need to be cleaned/resurfaced/replaced. observed vents to be collecting dust/debri |
| 2015-03-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at only handsink in kitchen. cdi papertowel added to handsink. |
| 2015-03-20 |
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. -pf observed facility not recording date last oyster is removed from con |
| 2015-03-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shelled eggs stored above sauces and rte meats. cdi cooler rearranged. |
| 2015-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black debris collecting in ice machine. cdi ice machine cleaned.4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer too lo |
| 2015-03-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice holding in warmer at 96f. cdi rice was discarded. repeat violation. |
| 2015-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, cheese and beef holding on ice bath above 45f. cdi items discarded. repeat violation. |
| 2015-03-20 |
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 lettuce, milk, ham and beef tongue in need of date marking. cdi items labeled. |
| 2015-03-20 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing at room temperature upon arrival. cdi item was placed under cold running water. |
| 2015-03-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed recently revised menu missing the disclosure portion. the disclosure portion must state the the items a |
| 2015-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under cutting boards, employee aprons and prep surfaces throughout facility. cdi cloths were placed in sanitizer solution. |
| 2015-03-20 |
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 container on side of ice machine. cdi ice |
| 2015-03-20 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. 4-501.11 maintain equi |
| 2015-03-20 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf operator stated he has submitted variance application to state but has yet to receive approval. operator resubmitted application dur |
| 2015-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment handles, shelves and around flip top lids in need of cleaning throughout facility. |
| 2015-03-20 |
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 food debris under equipment near prep line. |
| 2015-03-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items stored throughout kitchen.6-303.11 intensity-lighting - c. observed lighting throughout kitchen not meeting lighting requi |
| 2014-11-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observd no towels at the bar handsink. towels restocked. |
| 2014-11-24 |
12 |
3-203.12 record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed tags retained but with no dates when the last oyster was removed from the container. instruction provided fo |
| 2014-11-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of rice in the hot hold cabinet at 106f. rice was older than 4 hours and discarded. |
| 2014-11-24 |
20 |
l3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beef, chicken and cheese all above 45f on ice on the cook line. ice was added to large pan to surround smaller pans. items should be held in a prep cooler to ensure tempera |
| 2014-11-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed recently revised menu missing the disclosure portion. the disclosure portion must state that the items |
| 2014-11-24 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf facility has a 2 comp sink and a dish machine. varinace application and sop for manual warewashing was faxed to the state on 7/22/14. approval has been gra |
| 2014-11-24 |
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 2 hotel pans and a 6 inch deep round container of refried beans, all co |
| 2014-11-24 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping clothes stored on prep cooler cutting board. replace as needed. |
| 2014-11-24 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed wooden ledge between the prep cooler and cook area. replace w |
| 2014-11-24 |
52 |
l5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors and lids open and trash on the ground around the dumpster and rear door. |
| 2014-11-24 |
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 spilled food and debris to include a dead roach |
| 2014-07-21 |
1 |
2-102.12 certified food protection manager - c. a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic not certified. |
| 2014-07-21 |
8 |
6-301.12 hand drying provision - pf. each handwashing sink must be supplied with individual disposable towels. no towel at handsink in bar area. cdi- refilled towel dispenser.5-205.11 using a handwashing sink-operation and maintenance - pf. handwash sin |
| 2014-07-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. separate raw animal foods in storage by required final cook temperature to prevent contamination. observed eggs stored above ready-to-eat items in prep cooler. corrected by |
| 2014-07-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or above 135f. observed cheese dip hot holding at 110f. cdi |
| 2014-07-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cut tomatoes and two contai |
| 2014-07-21 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the f |
| 2014-07-21 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. repeat violation. |
| 2014-07-21 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed spice containers and bottles unlabeled. |
| 2014-07-21 |
41 |
3-304.12 in-use utensils, between-use storage - c. ensure scoops with handles are used for dry goods and are stored with handle out of product. scoop handle used to dispense rice stored in product. scoop used to dispense beans broken causing entire scoo |
| 2014-07-21 |
45 |
4-205.10 food equipment, certification and classification - c. equipment shall be nsf or ansi listed. observed nonnsf tortilla press. cdi tortilla press removed from facility.4-501.11 good repair and proper adjustment-equipment - c. observed rusted sh |
| 2014-07-21 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf. facility currently has a 2-compartment sink. facility must meet required listed in 4-301.12 or must obtain a variance to continue using 2-compartmemt sink for warewashing. verification re |
| 2014-07-21 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed food debris on shelves in walk-in cooler and grease buildup on shelves in dry storage area. |
| 2014-07-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors shall be smooth and easily cleanable. observed tiles missing grout in several areas throughout kitchen. |
| 2014-07-21 |
54 |
6-501.110 using dressing rooms and lockers - c. personal items shall be stored in a designated area that will not contaminate food, equipment or single service items. observed personal items stored in handsink in bar area. observed several cell phone s |
| 2014-01-06 |
1 |
2-102.12 certified food protection manager - c. a certified food protection manager musts be on site at all times the facility is in operation. facility could not provide cerified food protection manager during inspection. |
| 2014-01-06 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employees shall only eat in designated areas. observed employees eating in food prep area upon arrival. cdi employee food was discarded. |
| 2014-01-06 |
12 |
3-203.12 shellstock, maintaining identification - pf. the date the last shellstock from the container is sold or served shall be written on the tag. the identity of the source of shellstock that are sold or served shall be maintained by retained shellst |
| 2014-01-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces must be clean to sight and touch. observed mold in ice machine. cdi by cleaning. |
| 2014-01-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obser |
| 2014-01-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. provide reminder for undercooked items. facility had placed sticker with proper disclosure on menu. menu review conducted and facilit |
| 2014-01-06 |
26 |
7-102.11 common name-working containers - pf. working containers used for storing poisonous or toxic materials such as cleaners or sanitizers shall be clearly labeled with common name of material. observed 2 chemical spray bottles unlabeled. repeat. |
| 2014-01-06 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in labeled container of sanitizer solution between uses. observed wet wiping cloths on counter and sanitizer solution at 0ppm in buck |
| 2014-01-06 |
31 |
3-501.15 cooling methods - pf. observed one container of cooked chicken and one container of cooked ground beef cooled in insulated container with lid overnight. upon inspection, chicken was 46.8f. instructed operator on proper cooling methods. |
| 2014-01-06 |
47 |
. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils -c. nonfood contact surfaces shall be kept clean. observed food residue on equipment throughout kitchen and bar. observed sticky brown liquid under equipment |
| 2014-01-06 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf. manual warewashing, sink compartment requirements - pf. facility currently has a 2-compartment sink. facility must meet requirements listed in 4-301.12 or must obtain a variance to continue |
| 2014-01-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry pans before stacking. numerous pans and plastic containers stacked without air drying. |
| 2014-01-06 |
30 |
8-103.11 documentation of proposed variance and justification - pf. variance shall be obtained for specialized processes. facility must discontinue preparing ceviche with raw shrimp until variance approved. variance request was given to facility. |
| 2014-01-06 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pf. temperature measuring device with a suitable small diameter probe that is desined to measure the temperature of thin masses shall be provided and readily accessible to accuratel |
| 2013-09-12 |
54 |
6-202.11 light bulbs, protective shieldingproperly shield all light bulbs. observed lights over the salsa bar not properly shielded. |
| 2013-09-12 |
39 |
. 3-304.14 wiping cloths, use limitationproperly store all wiping cloths in sanitizer in between uses. observed wiping cloths stored on prep surfaces throughout. |
| 2013-09-12 |
34 |
4-203.11 temperature measuring devices, food-accuracyproperly re-calibrate all stem thermometers. observed a stem thermometer measuring 0f in ice bath. stem thermometer was discarded and digital thermometer is to be used. |
| 2013-09-12 |
31 |
3-501.15 cooling methodsproperly cool food products using approved methods: in small, shallow batches, uncovered, on ice, etc. observed chicken broth in a large container covered. broth had been left to cool overnight and was observed still at 50f. produc |
| 2013-09-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide proper disclosure for undercooked items. menu review conducted and facility serves raw oysters seasonally (not listed on menu) and cev |
| 2013-09-12 |
18 |
3-501.14 coolingensure that all cooling products reach 45f within a total of 6 hours. observed broth at 50f after greater than 12 hrs. product voluntarily discarded. |
| 2013-09-12 |
17 |
3-403.11 reheating for hot holdingproperly reheat all food products within 2 hrs as required by the rules. observed queso placed into the hot holding cabinet at 45f to reheat. product was removed and placed back into the walk in cooler. proper reheating w |
| 2013-09-12 |
26 |
7-201.11 separation-storageproperly store sanitizer buckets off of the floor. |
| 2013-03-11 |
33 |
observed the thawing of chicken and imitation lobster meat in the counter of the prep sink. except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed: (a) under refrigeration (b) co |
| 2013-03-11 |
13 |
observed raw eggs stored over ready to eat food products in the bottom of the flip top cooler; raw chicken stored over raw beef in the walk-in cooler; and ground beef stored with whole muscle meat in the walk-in freezer. items moved. food shall be protect |
| 2013-03-11 |
13 |
observed a tray of hard taco shells uncovered/unprotected in the cook area with small packets of seasoning stored in them. food shall be protected from cross contamination by: except as specified under subparagraph 3 501.15(b)(2) and in ? (b) of this sect |
| 2013-03-11 |
21 |
observed date marking stickers illegible to both manager and myself. ensure date marking information is legible and understandable. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as speci |
| 2013-03-11 |
23 |
observed impartial conusmer advisory on the menu. reminder was posted; disclosure was not. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; |
| 2013-03-11 |
26 |
observed a couple of bottles with toxics and a green bucket with sanitizer not labeled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified |
| 2013-03-11 |
1 |
observed no certified food protection manager on-site. person with the ansi approved training was not present. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service sh |
| 2013-03-11 |
43 |
observed coffee filters and single service cups uncovered/unprotected in the stock room. single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by usi |
| 2013-03-11 |
48 |
observed the establishment with no hot water upon arrival. technician arrived in the middle of the inspection to repair the hot water boiler. hot water boiler has been repair and hot water is now available. hot water generation and distribution systems sh |
| 2013-03-11 |
49 |
observed the backflow device at the can wash in disrepair. repair/replace. system must be maintained in good repair. |
| 2013-03-11 |
52 |
observed the dumpster door open. keep doors closed. recepticles must be provided with tight-fitting lids or doors if kept outside the food establishment. |
| 2013-03-11 |
53 |
observed the following items in disrepair. repair/replace: 1) baseboards throughout facility 2) lenolium floor tiles in dry storage area 3) attic access needs closing 4) repaint walls and all bare wood throughout 5) thresholds between pass through door ja |
| 2013-03-11 |
54 |
observed vent covers in the walk-in coolers soiled. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2013-03-11 |
54 |
observed the lights in the produce cooler and the bar with no shields or protective coating. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean e |
| 2013-03-11 |
47 |
observed gaskets of walk-in cooler; shelves of reach in coolers; and exterior of equipment soiled; collecting food debris; or with residue. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil re |
| 2012-11-09 |
8 |
observed hand wash sink with no soap. soap replenished. each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. |
| 2012-11-09 |
13 |
observed cooks wiping gloved hands on soiled towel hanging from apron. corrected by instruction. if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and disc |
| 2012-11-09 |
14 |
observed chlorine sanitizer mixed to disinfectant strengths and bleaching out the test strip. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria sp |
| 2012-11-09 |
21 |
observed no date marking in use for ready to eat potentially hazardous foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrig |
| 2012-11-09 |
23 |
observed no consumer advisory for undercooked or partially cooked potentially hazardous food items. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; |
| 2012-11-09 |
26 |
observed spray bottle of sanitizer not labeled; bottle relabelled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name |
| 2012-11-09 |
33 |
observed shrimp thawing on prep counter in a bucket of ice. except as specified in ? (d) of this section; potentially hazardous food (time/ temperature control for safety food) shall be thawed: (a) under refrigeration that maintains the food temperature a |
| 2012-11-09 |
39 |
observed wet wiping cloths used and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114; and (2) |
| 2012-11-09 |
35 |
observed bulk food containers not labelled. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in |
| 2012-11-09 |
42 |
observed wet stacking of a couple pans. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredien |
| 2012-11-09 |
49 |
observed backflow preventer broken in the can wash area and missing from the hose spigot outside. a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the foo |
| 2012-11-09 |
54 |
observed excessive dust build-up in the men's and ladies bathrooms. (a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2012-11-09 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2012-11-09 |
34 |
observed 1 food thermometer measuring 0 in an ice bath. the other 2 thermometers measured 32f. food temperature measuring devices that are scaled only in celsius or dually scaled in celsius and fahrenheit shall be accurate to ?1oc in the intended range of |
| 2012-11-09 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |