| Violation Date |
Code |
Description |
| 2018-11-08 |
52 |
general comment:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side door open to dumpster and grease receptacle lid open. 5-501.115 discard items and litter stored in the waste areas and enclosures |
| 2018-11-08 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic containers wetstacked on back shelf. |
| 2018-11-08 |
31 |
repeat: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 large batch of chicken soup cooling at room temp on the counter. c |
| 2018-11-08 |
26 |
repeat:7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer at 3-comp sink too strong for fcs > 400ppm. observed bleach sanitizer in spray bottles too strong for fcs > 200ppm. cdi: all sanitizer was change |
| 2018-11-08 |
14 |
repeat:4-602.11 equipment food-contact surfaces and utensils-frequency - p. observed ice machine interior with build-up. cdi: cleaned during inspection. remove date labels from outside of pans. |
| 2018-11-08 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw sausage stored above cooked/ready to eat foods inside undercounter cooler. cdi: storage order rearranged. observed unwashed produce in box stored above prepare |
| 2018-11-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager present. |
| 2018-08-21 |
14 |
general comment:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed inside ice machine around chute and deflector with build-up. cdi: ice machine cleaned thoroughly during inspection. |
| 2018-08-21 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed fried chicken in metal pan that had been left out this morning after cooking at 99 deg f. cdi: discarded. |
| 2018-08-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed bleach sanitizer too strong above 200ppm at 3-comp sink and spray bottles. cdi: by diluting to proper concentration (50-100ppm). |
| 2018-08-21 |
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 improperly in large batches inside tall plastic containers. |
| 2018-08-21 |
36 |
repeat:6-501.111 keep the premises free of insects, rodents, and other pests. observed fly presence. observed less flies on this inspecton and back door was closed; improvement noted. |
| 2018-08-21 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths hanging on employee's aprons. observed wiping cloths under cutting boards. observed bleach sanitizer buckets at 10ppm. cdi: corrected to proper concentration. |
| 2018-08-21 |
40 |
general comment:3-302.15 wash fruits and vegetables prior to use. observed stickers remaining on avacadoes at prep station. |
| 2018-08-21 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic containers wet stacked on back shelf. |
| 2018-08-21 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed torn gaskets on reach-in and prep coolers. observed 2-door reach-in cooler not working. no food stored inside. observed prep cooler not working stored outside at dumpster area. remove or repair a |
| 2018-08-13 |
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 several employees turning faucet handles off with bare hands after washing. cdi: address |
| 2018-08-13 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee filling container up with water at handsink. cdi: addressed with pic and corrected. |
| 2018-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw beef and chicken stored above ready to eat foods inside bottom of flip top cooler. cdi: storage order rearranged. 3-304.15(a) discard gloves after a task is complete or any t |
| 2018-08-13 |
21 |
repeat: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 date labels on tamales, salsa verde, and fried chicken wings inside walk-in cooler that were made yesterday. cdi: proper |
| 2018-08-13 |
33 |
general comment:3-501.13 use approved thawing methods. observed several packets of food thawing in standing water stored in containers on floor underneath handsink. |
| 2018-08-13 |
34 |
repeat:4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe food thermometer available. facility has several thin masses of food including chicken, steak, etc. |
| 2018-08-13 |
36 |
repeat:6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open. repair broken fly fan at back door. 6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitc |
| 2018-08-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed raw chicken only cooked to 150 deg f. cdi: reviewed final cooking temperatures; chicken was reheated on grill to 208 d |
| 2018-08-13 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet soiled wiping cloths stored on prep surfaces that were not in use. |
| 2018-08-13 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking pans on dish shelf in kitchen. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the fl |
| 2018-08-13 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed torn gaskets on reach-in and prep coolers in kitchen. observed low boy reach-in cooler not working inside kitchen. no food items were stored inside. |
| 2018-08-13 |
52 |
repeat:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one side door open to dumpster. observed grease container lid open. 5-501.115 discard items and litter stored in the waste areas and enclosures |
| 2018-08-13 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones being stored on prep table. |
| 2018-08-13 |
37 |
repeat:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several foods and drink mixes inside walk-in cooler stored on the floor. observed a large container of tortilla chips and |
| 2018-05-29 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks stored improperly on kitchen counter. cdi: drinks discarded. |
| 2018-05-29 |
14 |
repeat:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed quat sanitizer at 3-comp sink reading 50ppm. it was determined sanitizer is coming out improperly out of dispenser. ecolab was notified. facility will |
| 2018-05-29 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed mutiple food items inside walk-in, small flip top, and cook line sandwich prep cooler holding tcs foods above 45 deg f (see temp chart). cdi: by voluntary disposal of fo |
| 2018-05-29 |
21 |
repeat: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 pupusas in cooler drawer without a date. observed foods including chorizo, ground beef, pork, ham, and yuca inside 2-door u |
| 2018-05-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no food temperature thermometer available for checking food temperatures. return visit required by 5/31/18 |
| 2018-05-29 |
36 |
general comment:6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open.6-501.111 keep the premises free of insects, rodents, and other pests. observed fly presence in kitchen. |
| 2018-05-29 |
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 chicken, beef, and beans cooling in large batches at least 6 deep. cdi: b |
| 2018-05-29 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer in bucket at 0ppm. cdi: corrected to 50ppm. |
| 2018-05-29 |
42 |
general comment: 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on dish shelf. |
| 2018-05-29 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed torn cooler gaskets throughout facility. observed 4 reach-in prep coolers not functioning properly inside kitchen. observed walk-in cooler not working properly. maintenance on site for repair. |
| 2018-05-29 |
52 |
repeat:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both doors open to dumpster. |
| 2018-05-29 |
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 condensation leak in kitchen due to ac not working properly. maintenance on si |
| 2018-05-29 |
37 |
repeat:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several foods including bananas, pork shoulders, and drink mixes stored on the floor inside walk-in cooler. observed 2 con |
| 2018-03-29 |
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. |
| 2018-03-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in three comp sink measuring at ~0ppm. upon inspection, fill line had risen above concentrate in container. cdi by submerging fill line and three com |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of tomatoes measuring above 45f in flip top cooler. cdi by voluntary discard. |
| 2018-03-29 |
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 container or pico and container of beans in walk in cooler with no date label. cdi by dating with proper date. |
| 2018-03-29 |
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 bottles of oil with no label. |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on rice cooker and broken gaskets throughout facility. |
| 2018-03-29 |
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. |
| 2018-03-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster. |
| 2018-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bananas in bustub stored on floor of walk in cooler. |
| 2017-12-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wiping cloths stored in handsink in dish area and utensils stored in handsink on cook line. cdi br removal of items. |
| 2017-12-27 |
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. -p observed one container of chicken in walk in cooler dated 12/20. cdi by voluntary discard. |
| 2017-12-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in three comp sink measuring at ~0ppm. upon inspection, ehs identified that no sanitizer concentrate was being drawn through the line. cdi by submerg |
| 2017-12-27 |
45 |
4-501.11 maintain equipment in good repair. observed rice cooker with broken handle. |
| 2017-12-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed heavy damage to wall of hallway leading to basement. |
| 2017-09-29 |
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 heavy wall damage on the hallway leading down to the basement. |
| 2017-09-29 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility quat strips wet and unable to measure concentration of quat sanitizer in the three compartment sink. facility must acquire viable strips by ehs return vi |
| 2017-09-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed several chipped/damaged lexan containers used for food storage.4-501.11 maintain equipment in good repair. observed multiple prep units with broken/split gaskets. observed rice cooker with damaged han |
| 2017-09-29 |
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 several kitchen staff workers storing wet wiping cloths on aprons as they walked around the |
| 2017-09-29 |
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 oil bottles with faded labelling. items had been labelled but had begun to fade. keep sauce and oil bottles labelled, re |
| 2017-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottles containing bleach not labelled. all chemical spray bottles must be clearly labelled as to their contents. item was relabelled during |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large mixer stored as clean with salsa debris still present on the blade surfaces. this item must be thoroughly cleaned after each use. ehs had pic |
| 2017-09-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large metal container stored in the front bar area |
| 2017-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed fries stored on top of raw beef. observed raw shell eggs stored over produce. observed raw chicken stored over bananas in walk in. cdi by correcting storage order. |
| 2017-06-27 |
14 |
| '41|4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3 comp sink measuring at 0 ppm. cdi by switching from quat to chlorine and manually mixing the concentration to proper strength. facility wi |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items measuring above 45f (see temp chart). cdi by removal to freezer for rapid cooling. walk in cooler was measuring above temp at beginning of inspection but was back |
| 2017-06-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed can of spray paint stored above food in dry goods area. cdi by removal to proper storage location. |
| 2017-06-27 |
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 bottle of oil and sauces with no labels. |
| 2017-06-27 |
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 debris build up on freezer floor. |
| 2017-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on shelving throughout facility. |
| 2017-06-27 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed dish washer handle dirty dishes and try to handle clean dishes |
| 2017-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on floor of walk in cooler. |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on rice cooker. |
| 2017-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top prep unit across from griddle not properly functioning. foods were holding between 45f and 55f, including taquitos, cheese, chicken, guac, pico, tomatoes, etc. all prod |
| 2017-03-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved raw beef stored above fish and shrimp in reachin coo |
| 2017-03-30 |
33 |
3-501.13 use approved thawing methods. observed shrimp sitting out on prep table thawing. advised they could use refrigerator or running cold water. they moved to walkin cooler. -.5 pts- |
| 2017-03-30 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed dish washer handle soiled utensils then handle clean. stopped, |
| 2017-03-30 |
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 bananas, container of onions on floor of walkin cooler. move to shelving. observed bag of rice on floor in small dry sto |
| 2017-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed refried beans at 128f in hot well. reheated on stove to 171f+.-0pts- |
| 2017-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed throughout. clean the handles of the refrigeration equipment, the thermometer, the shelving in the walkin cooler and the side of the |
| 2017-03-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board at hot line is deeply etched and in need of replacing or replaning. 4-501.11 maintain equipment in good repair. observed large container |
| 2017-03-30 |
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 floor grouting needed in various spots in the kitchen. observed baseboard nee |
| 2017-03-30 |
54 |
6-303.11 intensity-lighting. replace the burned out ceiling light in women's restroom to provide adequate lighting. -0pt- |
| 2016-12-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chorizo stored on shelving aboved ready to eat cheeses and vegetables inside the walkin cooler and on shelving on top of tortillas inside a prep cooler. cdi by moving to the cor |
| 2016-12-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed one sanitizer bucket at 0ppm (chlorine). cdi by repreparing at 100ppm. repeat |
| 2016-12-01 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf menu has tilapia (mojarra) with an asterisk to indicate the item may be served raw or undercooked. pic is to provide documentat |
| 2016-12-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee personal coat stored inside a box of onions and plaintains. observed another employee coat stored hanging on dry food storage |
| 2016-12-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside grease container lid left open. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to opera |
| 2016-11-23 |
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 date label on the empanadas. observed no date label on containers of shredded chicken. cdi by labeling any products prepared wit |
| 2016-11-23 |
4 |
\2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee cup of water stored on top of a box of single service cups in the basement. |
| 2016-11-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees changing gloves without washing hands in between. cdi by correction and re-directing to the handsink for proper handwashing. |
| 2016-11-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap able to be dispensed at the cook line handsink. cdi by unclogging to allow for proper dispensing of the soap. 6-301.12 provide paper towels or approved alternative for hand dryin |
| 2016-11-23 |
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 the only records provided for the fish was an invoice for the tilapia with no indication of parasite destruction. cdi facility t |
| 2016-11-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over uncovered raw pork, raw chorizo stored over cooked shrimp, raw eggs stored in the prep cooler to drag over ready to eat shredded cheese and sour cream. cdi b |
| 2016-11-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed new employee acting as the pic while the pic was out on vacation unaware of an employee health policy and no signed do |
| 2016-11-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked beans used for pupusas stored on the counter for 2 hours since cooking at 90f. cdi by voluntary disposal. |
| 2016-11-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a large bucket of bonding adhesive stored with buckets of food product in the basement. observed pledge stored with gloves in the front wait staff area. cdi by removal. |
| 2016-11-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wiping cloth bucket at 0ppm (quat) and chlorine. cdi |
| 2016-11-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils, containers of flours, spices, etc not labeled. cdi by labeling. |
| 2016-11-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several buckets and containers of spices stored on the walk in cooler floor. observed boxes of plaintains stored on the walk in c |
| 2016-11-23 |
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 the ice scoop used for the large ice machine stored on top of the ice m |
| 2016-11-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility has a quat sanitizer to dispense at the 3 comp sink but no employees were able to locate any other test strips besides chlorine test strips. vr- provide within 10 |
| 2016-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the top of the ice machine. |
| 2016-11-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean the grease droplets coming down from the hood syste |
| 2016-11-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee vitamins and cell phone stored with a tortilla press, oil, etc. cdi by removing.the current score shall not be moved, blocked or |
| 2016-11-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic onsite at arrival, employee acting as the pic stated that of the two posted certificates, one employee was not there and they had not met the |
| 2016-11-23 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed cold holding equipment missing internal air thermometers. 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurat |
| 2016-09-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade heavily soiled with debris. ehs demonstrated to staff how to easily disassemble the nsf can opener for cleaning. item was placed as |
| 2016-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in a reach in cooler at temperatures above 45f. items were isolated to the left hand side of the cooler, right hand items were observed within temperature range. |
| 2016-09-13 |
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 stored on the floor of the walk in cooler. facility has overpacked the capacity of the racks in the cooler. repeat violat |
| 2016-09-13 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed container of plantains soaking in water uncovered in the walk in cooler. observed a frozen crab unprotected in the freezer. insure that food product |
| 2016-09-13 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed construction debris and excess equipment stored behind the walk in freezer. insure items are removed as they provide pest harborag |
| 2016-09-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed multiple cutting boards in need of resurfacing/replacing. |
| 2016-06-20 |
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 wall damage in the basement area steps.6-502.12 floors, walls, ceili |
| 2016-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. racks in the walk in cooler observed accumulating heavy amounts of debris. racks should be maintained clean. |
| 2016-06-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple items stored on the floor of the walk in cooler and the walk in freezer in the basement. items must be stored at least |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw beef stored too high in flip top cooler to maintain less than 45f temperature. items were observed to be 48f, |
| 2016-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mixer blade stored as clean with frijole residue on the food code surfaces. insure that the mixers are thoroughly cleaned before storage. cdi by pic |
| 2016-06-20 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several items in freezers stored without lids/cover over top of the product. insure that when items are in storage that they are kept protected from |
| 2016-06-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the dish area handsink at the beginning of inspection. paper towels must be kept stocked at handwash sinks. cdi by pic providing towe |
| 2016-03-11 |
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 worker grab tortillas with an ungloved hand after they were taken off the grill. ehs instructed employee |
| 2016-03-11 |
33 |
| 3-501.13 use approved thawing methods. observed shrimp left out to thaw without temperature control. insure that items are thawed under cold, 70f or less water, or in the walk in cooler. |
| 2016-03-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items stored on the floor of the freezer and walk in cooler. |
| 2016-03-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at bar handsink or the prep line handsink. cdi by pic providing.6-301.11 provide soap for handwashing at each handsink. -pf observed no a |
| 2016-03-11 |
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 wall damage along the stairwell and basement areas. |
| 2016-03-11 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded lights in the basement storage areas. |
| 2016-03-11 |
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 ice scoop with heavy damage, item discarded by pic. |
| 2015-12-11 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air ducts in kitchen/bathrooms accumulating dust.6-305.11/6-501.110 designate and use an area for t |
| 2015-12-11 |
52 |
5-501.17 provide a covered waste bin in female restrooms. observed no lidded/covered trash cans in the womens restroom. only the womens restroom is required to have a trash receptacle with a lid. |
| 2015-12-11 |
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. ice machine scoop stored on a top of the ice machine, top of ice machine was so |
| 2015-12-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed various sauce buckets on the floor of the walk in cooler. employee stated that they were delivered yesterday. |
| 2015-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed generic spray bottle containing blue window cleaner product not labelled. cdi by employee labelling. |
| 2015-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed spoon stored in handwashing sink at the prep area. cdi by employee moving item.6-301.12 provide paper towels or approved alternative for hand drying at each ha |
| 2015-09-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side door of the dumpsters open during inspection.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary |
| 2015-09-03 |
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 machine scoop stored on top of the ice machine, top of the ice mac |
| 2015-09-03 |
14 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several knives that had been left out, in both the server/bar area and the prep kitchen area that were soiled near the handles with food debris. ins |
| 2015-09-03 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed chicken that had been cooling since morning prep, food had reached below 45f but was still uncovered. once food is done cooling, cover the food to p |
| 2015-04-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in bar with cups and shot glass stacked inside. cdi items moved.6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap at han |
| 2015-04-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beans and taco salsa hot holding below 135f. cdi items reheated to above 165f. |
| 2015-04-16 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed food stored in grocery bags in salsa cooler. observed grocery bags used in direct contact with food at papusa station. cdi bags removed. |
| 2015-04-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf disclosure shall include identificatino of the animal-derived foods by asterisking them to a footnote that states |
| 2015-04-16 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed intake and exhaust air ducts in kitchen collecting residue. |
| 2015-04-16 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler floor lifting along seams. observed 2 spray arms with broken springs allowing arm to fall below floor rim. 4-501.12 resurface or replace cutting surfaces that can no longer be effective |
| 2015-01-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 spatula, several spoons, 2 lemon/lime juicer, knife, 2 tongs and slicer stored as clean with food debris. cdi items cleaned during inspection.4-501 |
| 2015-01-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed meat sauce reheating in hot holding unit. cdi sauce was rapidly reheated on stove. |
| 2015-01-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer at pupsa station not labeled. cdi sanitizer labeled during inspection. |
| 2015-01-21 |
33 |
3-501.13 use approved thawing methods. observed pork thawing at room temperature. cdi pork divided. 1/2 of pork placed under cold running water, 1/2 placed in walk-in cooler. |
| 2015-01-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several dry goods, bottles and mixes not labeled. |
| 2015-01-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed rice cooking on stove over with thank you bags. cdi bags removed.3-305.12 food storage, prohibited areas - c. observed dry storage item stored under sewer line in |
| 2015-01-21 |
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 several boxes stored on floor in bar. |
| 2015-01-21 |
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 overall good date marking procedures. lettuce in walk-in, milk and large salsa container must be date marked also. cdi items lab |
| 2015-01-21 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee actively washing dishes in 85f water. cdi water was drained and refilled at proper tempe |
| 2015-01-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in bottom of several coolers, gaskets and ledges of equipment. |
| 2015-01-21 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed spray arm at dish machine held by cord, once cord was removed spray arm fell below flood line. cdi cord was retied. spray arm must be fixed. |
| 2015-01-21 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed several items stored unnecessary to facility stored in dumpster area. |
| 2015-01-21 |
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 frp in disrepair behind cook line. observed floor in need of regrouting. |
| 2015-01-21 |
54 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed unnecessary equipment stored in basement. observed broken/unused frier on cook line.6-501.14 change the filters and clean the intak |
| 2015-01-21 |
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 |
| 2014-09-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. observed employee place raw chicken on grill and continue preparing other foods without changing gloves and washing hands. cdi by instruction; employee discarde |
| 2014-09-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed food debris on slicer. pic stated that the slicer had not been used today. cdi by having employee begin cleaning slicer during inspection. |
| 2014-09-03 |
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. observed large 5 gallon bucket of salsa in walk in cooler with yesterdays date at 49f. all other items in walk in cooler observed 45f |
| 2014-09-03 |
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. observed several items in reach in and walk in coolers including papusas, shredded cheese, cabbage and beef |
| 2014-09-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open container and open bag of dry good items stored in basement. if items are stored in basement they must be placed into cont |
| 2014-09-03 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean cutting boards stored behind faucet of food prep sink while being used subjecting cutting boards to contamination |
| 2014-09-03 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on walk in freezer door with ice build up along door frame resulting in door not properly closing and sealing. |
| 2014-09-03 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed basement with extra storage of many items including tables, chairs, broken equipment etc. remove items and clean as needed. |
| 2014-09-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet/dirty towels on surfaces. |
| 2014-02-19 |
1 |
2-102.11 person in charge shall demonstrate knowledge of food operation. during inspection, person in charge was unable to answer questions concerning the operation. |
| 2014-02-19 |
14 |
4-601.11 (a) equipment shall be clean to sight and touch. observed dried food on slicer. cdi-items were moved to dish area. |
| 2014-02-19 |
20 |
3-501.16 (a)(2) potentially hazardous cold food shall be held at or below 45f. observed beef and pork unattended at 75-78f. cdi-items were moved to walkin cooler to cool. |
| 2014-02-19 |
21 |
3-501.17 all potentially hazardous ready-to-eat foods held longer than 24 hours shall be date marked. observed several items that meet the criteria not date marked. cdi-items were labeled. |
| 2014-02-19 |
26 |
7-102.11 working containers of toxic materials shall be labeled. observed bottles of degreaser and oven cleaner unlabeled. cdi-items were labeled. |
| 2014-02-19 |
39 |
3-304.14 wet wiping cloths shall be stored in sanitizing solution between uses. observed several wet wiping cloths on prep surfaces and soiled wet cloths under cutting boards. cdi sanitizer bucket was prepared and cloths placed in bucket. |
| 2014-02-19 |
45 |
4-101.19 nonfood contact surfaces shall be corrosion resistant and smooth. observed dried food debris and rusted shelves in walk-in cooler. |
| 2014-02-19 |
23 |
3-603.11 consumer advisory provided for raw or undercooked foods. menu missing disclosure statement. add this statement to all items that could be served undercooked: *this item may contain raw or undercooked ingredients. |
| 2014-02-04 |
1 |
2-102.12 a certified food protection manager must be on site at all times the facility is in operation. documentation of training is required. pic not certified. |
| 2014-02-04 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before putting on gloves. observed employee put on gloves without washing hands. cdi by instruction. |
| 2014-02-04 |
8 |
6-301.11 handsinks must be suppled with hand cleanser. observed no soap at handwashing sink. cdi soap was added. |
| 2014-02-04 |
11 |
3-101.11 food packages shall be in good condition and protect the integrity of contents. only use bags to store food that are approved for food use. observed bread stored in trash bags in walk-in cooler. operator voluntarily discarded bread. repeat vi |
| 2014-02-04 |
19 |
3-501.16 (a) potentially hazardous food intended to be held hot must be held at or above 135f. observed beans in hot holding unit stored at 107f. beans were reheated to 165f. |
| 2014-02-04 |
21 |
3-501.17 ensure potentially hazardous foods that are ready to eat and held for more than 24 hours msut be date marked. observed numerous foods that meet the criteria not date marked. cdi . repeat violation. |
| 2014-02-04 |
20 |
3-501.16 (a) potentially hazardous food intended to be held cold must be held at or below 45f. observed several items tat meet the criteria above 45f. pork chops and fish filets were voluntarily discarded. eggs and tomatoes were moved in reach-in. |
| 2014-02-04 |
23 |
3-603.11 ensure complete consumer advisory is provided for foods served undercooked. consumer advisory must include disclosure and reminder. before printing menus contact the health department for approval at 704-336-5100 ext. #2. |
| 2014-02-04 |
33 |
3-501.13 potentially hazardous foods must be thawed under refrigeration, cool running water or as a part of the cooking process. observed pork chops, steaks, and fish filets thawing at room temperature. |
| 2014-02-04 |
38 |
2.402.11 employees involved in food preparation must wear a hair restraint. obsergved food employees not wearing hair restraints. |
| 2014-02-04 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution. observed wet wping cloths stored on counter and on top of tortilla dough. |
| 2014-02-04 |
45 |
4-501.11 equipment must be maintained in a state of good repair. observed traulsen freezer #2 not operating. |
| 2013-09-23 |
1 |
pic needs to be food safe certified by 1/1/14 and be present at all times of operation. |
| 2013-09-23 |
2 |
observed written health policy available but mgr in charge was not knowledgeable about the policy. have all employees learn and follow the employee heatlh policy. cdi- corrected by instruction. |
| 2013-09-23 |
7 |
no bare hand contact allowed with rte foods. observed employee handle pre-washed lettuce with bare hands. cdi- employee corrected, lettuce washed. |
| 2013-09-23 |
11 |
observed bag of bread stored in garbage bag in the walk in cooler. item discarded. 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. need to only u |
| 2013-09-23 |
13 |
protect food from contamination during storage. observed a few foods being stored in walk in cooler uncovered, un-protected. cdi- foods covered. |
| 2013-09-23 |
21 |
date mark all required tcs/rte foods per nc food code. observed a few foods refrigerated longer than 24 hrs not being date marked. cdi- food date marked properly with date of preparation. |
| 2013-09-23 |
23 |
iobserved no consumer advisory for undercooked potentially hazardous foods. this facility offers cooked to order non pasteurized eggs that requires a consumer advisory. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-80 |
| 2013-09-23 |
35 |
label dry goods. observed a few containers of dry goods un-labeled. |
| 2013-09-23 |
14 |
keep food contact surfaces clean. clean all food contact surfaces min. 4 hrs after first use. observed meat slicer not used today with meat debris left on the blade guard. observed some dishes just hand washed and sanitized with food left on them. cdi- di |
| 2013-02-01 |
23 |
observed no consumer advisory for undercooked potentially hazardous foods. 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; or shellfish i |
| 2013-02-01 |
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 |
| 2013-02-01 |
8 |
observed the men's room missing a hand wash sign. handwash sign left and placed. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food emplo |
| 2013-02-01 |
8 |
observed the ladies room towel dispenser broken and not dispensing towels. towels placed on device till maintenance can repair. each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; (b) a c |
| 2013-02-01 |
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 |
| 2013-02-01 |
11 |
observed various food items stored in garbage bags and thank you bags. items voluntarily discarded. 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 contaminant |
| 2013-02-01 |
13 |
observed large amounts of raw ground beef tubes and bags of raw chicken all thrown and comingled in the upright freezer. items rearrainged. food shall be protected from cross contamination by except when combined as ingredients; separating types of raw an |
| 2013-02-01 |
13 |
observed food items uncovered and unprotected in the reach in coolers and walk-in cooler. cover all food items stored in coolers. items covvered. food shall be protected from cross contamination by: except as specified under subparagraph 3 501.15(b)(2) |
| 2013-02-01 |
19 |
observed 1 pan of fried chicken hot held at 87f. chicken voluntarily disposed of. potentially hazardous food items must be hot held at except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 |
| 2013-02-01 |
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; |
| 2013-02-01 |
26 |
observed 1 bottle labelled sanitizer with what appeared to be glass cleaner. bottle emptied. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identi |
| 2013-02-01 |
47 |
observed the interior of the microwave soiled. also observed the bottom shelves of the upright freezers accumulating food debris. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-02-01 |
37 |
observed food items such as raw chicken stored less than 6 inches off the floor; on a small soda crate in the walk-in cooler. except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a c |
| 2013-02-01 |
37 |
observed food containers nested on top of each other with no protective cover in between in the walk-in cooler and condiments bottles stored in food in the flip top cooler. food shall be protected from contamination that may result from a factor or sourc |
| 2013-02-01 |
39 |
observed wet wiping cloths used and stored in plain water. 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. |
| 2013-02-01 |
41 |
observed tongs stored on the oven handle. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the |
| 2013-02-01 |
43 |
observed 1 stack of single service cups with lip surface uncovered/ unprotected. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces i |
| 2013-02-01 |
45 |
observed the gaskets torn on the left hand side door of the bottom section of the flip top cooler. equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's s |
| 2013-02-01 |
53 |
observed the cover of the return vent missing in the kitchen area. physical facilities shall be maintained in good repair. |
| 2013-02-01 |
53 |
observed a large hole in the wall in the men's room. physical facilities shall be maintained in good repair. |
| 2013-02-01 |
54 |
observed light sheild missing from the lights as you walk in to the kitchen. 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 equipment; utensil |
| 2013-02-01 |
35 |
observed one large bin of sugar unlabelled. 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 |
| 2012-10-05 |
13 |
observed plaintains stored on soiled surface of flip-top cooler and tacitos over flowing the tray and in direct contact with wire shelf. do not store food items on equipment or utensils that are not clean and sanitized. item removed and disposed of. also |
| 2012-10-05 |
18 |
observed ground beef cooling in the walk in cooler at 54f-57f. cook informs me that the ground beef was prepared yesterday and placed in a large pan in the walk-in cooler for cooling. ground beef was voluntarily discarded. |
| 2012-10-05 |
34 |
observed the cooks stem type thermometer measuring 22 degrees fahrenheit in an ice bath solution with my thermocoupple measuring 32 degrees. adjusted the cooks thermometer accordingly. |
| 2012-10-05 |
39 |
observed several wiping cloths used throughout the establishment not stored in sanitizing solution. |
| 2012-10-05 |
8 |
observed handwash sink near the grill station with rice and other food debirs. do not use handwash sink for anything other than handwashing. all other handwash sink where clean and ready for use. corrected by instruction. |
| 2012-10-05 |
47 |
observed interior of microwave oven; over flip top cooler; soiled. |
| 2012-10-05 |
53 |
stairs to the basement level; mentioned in the transitional permit; have not been repaired. |
| 2012-10-05 |
54 |
observed excessive dust accumulation over return vent covers in the kitchen area. |
| 2012-10-05 |
45 |
wood shelving in the basement storage area; mentioned in the transitional permit; have not been sealed. |
| 2012-10-05 |
1 |
observed no certified food protection manager on site. manager states that the management staff will undergo serv-safe training this month on the 15th. |