| Violation Date |
Code |
Description |
| 2018-08-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several personal items such as purse and phone stored improperly throughout kitchen. |
| 2018-08-08 |
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 one employee wash hands and recontaminate by turning off faucet with bare hands. cdi by i |
| 2018-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-02-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster. |
| 2018-02-28 |
45 |
4-501.11 maintain equipment in good repair. observed damaged reach in cooler and damaged gasket on reach in cooler. observed damaged shelving in reach in cooler and damaged, melted plastic container. |
| 2018-02-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wetstacked near three comp sink. |
| 2017-07-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink stored above and with food for customers in reach in cooler. cdi by removal to proper storage location. |
| 2017-07-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cutting board in handsink at the bar area. cdi by removal of cutting board and instruction that handsink must only be used for handwashing. |
| 2017-07-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw meat stored above ready to eat food in reach in cooler. cdi by correcting storage order. |
| 2017-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one container with slight debris build up stored as clean. cdi by removal for recleaning. |
| 2017-07-24 |
45 |
4-501.11 maintain equipment in good repair. observed cracked gaskets in two of the reach in cooler units. |
| 2017-07-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors and trash on the ground around dumpster. pic stated that he has been complaining to owner of complex to deal with other reside |
| 2017-07-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone on prep surface. |
| 2017-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets that were torn and in need of repair. |
| 2017-01-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2017-01-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink stored above and with food for the facility. cdi items moved. |
| 2017-01-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employees with no knowledge of the health policy and no written policy. cdi provided health policy poster. |
| 2016-10-10 |
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 facility with all records required for a 2-compartment sink variance, but facility had not |
| 2016-10-10 |
36 |
e6-501.111 keep the premises free of insects, rodents, and other pests. observed large cockroach in the bar handsink. cdi by termination and removal. facility has recent pest control records through terminix |
| 2016-10-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a bag of raw shrimp, and a container of raw beef stored over rte items such as a ham/cheese mix, and cooked beef. insure that raw items are stored lower than any cooked or ready t |
| 2016-10-10 |
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 old equipment stored behind the facility. insure that the premise is kept clear of any unnecessary items. |
| 2016-04-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed secondary back door constructed with particle board. particle board is a rough, non-smooth surface that cannot be easily c |
| 2016-04-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-approved can opener. replace with an approved can opener.4-501.11 maintain equipment in good repair. observed one spl |
| 2016-04-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items such as canned drinks and beer stored on the floorl. insure items are kept 6 inches off the floor. |
| 2016-04-22 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in sink with no water running over product. insure that when thawing items in a sink, that cold (less than 21 degrees centigrade) water is ran over the product to keep prodcut from overheati |
| 2016-04-22 |
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 facility no longer keeping dish machine logs to keep compliance with 2 comp sink variance. |
| 2016-04-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine not dispensing sanitizer at correct concentration. pic was able to fix dishmachine while inspection was conducted. dish machine function should be checked every day before |
| 2016-01-15 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on the prep unit damaged. observed several utensils with damage to the non-food contact surfaces. |
| 2016-01-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets dirty on the prep flip top units. |
| 2016-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf ice scoop observed soiled. cdi by pic wash/rinse/sanitizing. |
| 2015-10-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf womens restroom at time of inspection was lacking soap.5-202.12 provide at least 100f water at handsinks.-pf temperatures of handsinks in the facility at time of inspection were not able to reac |
| 2015-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several raw meat items in prep area flip top unit at temperatures greater than 45f. items had been placed into the unit after lunch and had been in the unit less than an hour. |
| 2015-10-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth left out of sanitizer bucket during inspection. |
| 2015-10-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster side doors open at time of inspection. |
| 2015-10-07 |
48 |
5-205.15 maintain a plumbing system in good repair. observed non-functioning hot water heater at time of inspection. |
| 2015-10-07 |
45 |
4-501.11 maintain equipment in good repair. observed non-functioning flip top unit, broken water heater and several knives with deep burns on the handles during inspection. knives were discarded by pic. 4-205.10 ensure equipment other than toasters, mix |
| 2015-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce, tomato, potato salad, cheese and empanadas in flip top cooler at 52-58f. o.perator stated items were placed in cooler 2 hours ago. cdi items were placed in large 2 |
| 2015-04-13 |
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 observed pork prepared yesterday cooling in display cooler in seating area. pork was 62f. cdi pork was discarded. proper cooling p |
| 2015-04-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed new menu without consumer advisory reminder or disclosure. disclosure must state consuming raw or under |
| 2015-04-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored above ready to eat empanadas in prep reach in cooler. observed raw eggs stored above ready to eat cheeses and sauces in 2 door reach in. observed raw bacon stor |
| 2015-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 peelers and can opener stored as clean with food residue. cdi items moved to dish area to be cleaned. 4-602.11 clean the equipment and utensils as |
| 2015-04-13 |
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 pork prepared yesterday cooling in display unit in seating area at 62f. |
| 2015-04-13 |
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 boxes stored on floor in and around bar area. observed clean dishes stored on shelf within 12 on handsink. barrier mu |
| 2015-04-13 |
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 scoop stored in soiled water at 62f. cdi scoop was taken to dis |
| 2015-04-13 |
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 2 broken container. cdi containers discarded. 4-205.10 ensure equipment other t |
| 2015-04-13 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf facility has 2 compartment sink for warewashing. facility may apply for a variance or install 3 compartment sink. documentation emai |
| 2015-04-13 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed faucet broken at 2 compartment dish sink. |
| 2015-04-13 |
54 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed items unnecessary to the facility in storage unit outside.6-303.11 intensity-lighting - c. observed 2 lights not operating in kitc |
| 2014-11-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not a certified food protection manager. |
| 2014-11-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee donning gloves without prior handwash. |
| 2014-11-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine at proper concentration after primed. dish machine must dispense proper concentration without needing to be primed before every use. |
| 2014-11-07 |
33 |
3-501.13 use approved thawing methods. observed pork chops thawing at room temperature. cdi pork chops moved to cooler to cool. |
| 2014-11-07 |
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 working containers of dry goods unlabeled. |
| 2014-11-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table and under cutting boards. |
| 2014-11-07 |
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 stored in soiled water at 71f. cdi by instruction and |
| 2014-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on 3 coolers.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards scored. |
| 2014-11-07 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf facility has 2 compartment sink for warewashing. facility may apply for variance. provided facility with documentation. |
| 2014-03-12 |
31 |
3-501.15(b) 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 following 4 hours for |
| 2014-03-12 |
14 |
4-703.11 food contact surfaces shall be properly sanitized. observed dish machine not reaching 180f. cdi operator set up a sanitizing compartment on sink. maintenance was called. verification to ensure compliance on 3/21/14. |
| 2014-03-12 |
1 |
2-102.12 a certified food protection manager must be on site at all times the facility is in operation. documentation of training required. person in charge state he will attend class tomorrow, 3/13/14. |
| 2014-03-12 |
21 |
3-501.17 properly date mark potentially hazardous ready-to-eat foods which will be held in facility more than 24 hours. observed rice, empanadas and milk improperly date marked. cdi |
| 2013-10-02 |
1 |
facility shall have at least one employee with managerial control who is food safety certified. no food safety certified employee on site during inspection. points will be deducted beginning jan 1, 2014. |
| 2013-10-02 |
26 |
properly label chemicals. observed bottle of sanitizer labeled vinegar water. cdi-bottle correctly labeled. |
| 2013-05-10 |
53 |
observed a hole in the wall by the chest cooler. physical facilities shall be maintained in good repair. |
| 2013-05-10 |
45 |
observed 2 chest freezers not nsf approved. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american n |
| 2013-05-10 |
45 |
observed the wire shelving to the upright cooler chipping and peeling. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonab |
| 2013-05-10 |
21 |
observed incomplete date marking of potentially hazardous ready to eat foods. some foods where marked others where not and day stickers are being used with no dates on them. ensure all potentially hazardous food items are marked with an actual date. |
| 2013-05-10 |
14 |
observed 2 bottles of chlorine sanitizer at over 200 ppm chlorine as indicated by test strip. sanitizer remixed. maintain chlorine sanitizer between 50 to 100 ppm. |
| 2013-05-10 |
14 |
observed the chemical dish machine not sanitizing. repair. |
| 2013-05-10 |
13 |
observed chicken stored over pork sausage in the upright freezer and ground beef stored over eggs in the upright cooler. this is a repeat violation. items re-arrainged. store all animal products according to final cook temperatures. |
| 2013-05-10 |
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 |
| 2013-01-16 |
13 |
observed raw chicken stored over eggs in the upright cooler. chicken moved to the bottom shelf. food shall be protected from cross contamination by; except when combined as ingredients; separating types of raw animal foods from each other such as beef; fi |
| 2013-01-16 |
21 |
observed no date marking of potentially hazardous ready to eat 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; refrigerated; |
| 2013-01-16 |
26 |
observed a couple of bottles of sanitizer and 1 bottle of detergent unlabeled. containers labeled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually |
| 2013-01-16 |
34 |
observed the desert cooler missing an air thermometer. food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. |
| 2013-01-16 |
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 |
| 2013-01-16 |
39 |
observed wet wiping cloths in use and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114. |
| 2013-01-16 |
41 |
observed 1 ice scoop stored with handle in contact with ice. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored except as specified under ¶ (b) of this section; in the food with their handles above th |
| 2013-01-16 |
47 |
observed cooler gaskets soiled and condensation collecting at the bottom of the flip top cooler. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-01-16 |
37 |
observed dry goods uncovered/unprotected. after opening; reseal all dry goods bags or store in tight in a covered container. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-01-16 |
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 |