| Violation Date |
Code |
Description |
| 2018-08-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. several pans being tight stacked while still wet. need to arrange for air drying before stacking. . |
| 2018-01-18 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. suggested to use the prep table once prep is finished and to add more shelves above the 3 compartment sink. |
| 2017-08-10 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2017-08-10 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 2 sanitizer buckets on the cook line at 50 ppm quat. cdi - new sanitizer was provided at 300 ppm. |
| 2017-08-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored above ready to eat items and pre-washed peppers in the walk in cooler. |
| 2017-03-29 |
46 |
general comment 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 an employee washing dishes in 107f water. cdi - more hot water was added to reach |
| 2017-03-29 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-03-29 |
31 |
repeat violation 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 several containers of shredded cheese and lettuce cool |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tomatoes and cheese on the serving line above 45f. the items were voluntarily discarded. suggested tphc to the pic. |
| 2017-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed pinto beans and brown rice below 135f on the serving line.- cdi - the brown rice was voluntarily discarded. the pintos were reheated to 182f. suggested tphc to the pic. |
| 2017-03-29 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the men's restroom sink only reaching 70f. verification required 4/7/2017 |
| 2017-01-11 |
8 |
general comment 6-301.14 post a handwash sign at each handsink. - no hand washing sign in the women's restroom. cdi - sign provided. |
| 2017-01-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed one quat bucket at 100 ppm and another less than 50 ppm. cdi - sanitizer was remade at the proper concentration. |
| 2017-01-11 |
31 |
repeat violation 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 lettuce and cheese cooling in the walk in while covered |
| 2017-01-11 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-01-11 |
43 |
general comment 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed a box of burrito bowls on the floor. cdi - bowls were moved to the counter. |
| 2016-10-07 |
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 an employee actively washing in 94f water. cdi - explained that washing needs to be done in at l |
| 2016-10-07 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit beside the fryer. replace gasket. |
| 2016-10-07 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and bowls stacked wet. |
| 2016-10-07 |
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 cheese tightly covered with saran wrap from the night before. cheese sh |
| 2016-10-07 |
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 6 containers of shredded cheese between 50f and 56f in the walk in cooler. cheese was prepped last night. cdi - pic volun |
| 2016-06-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed main grill cook not wearing hat or hair restraint. pic had worker put on a hat. |
| 2016-06-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed black beans hot holding at 128 degrees. beans had been moved from takeout area hot holding unit to sevice line hot holding unit. |
| 2016-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being tight stacked while still wet. |
| 2016-02-16 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in reach in cooler next to grill. cdi- thermometer placed in cooler. |
| 2016-02-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on take out service line. cdi- drink removed. |
| 2015-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce at 57 degrees, corn at 53 degreees and mild salsa at 53 degrees on serving line. items had just been prepped but had not been properly cooled below 45 degrees for cold h |
| 2015-10-19 |
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 chicken and tubs of tea stored on floor of walk in cooler. cdi- foods stored off the floor. |
| 2015-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans being tight stacked while still wet. recommend cross or pyramid stacking to help dishes air dry. |
| 2015-10-19 |
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 serveral pans of corn and mild salsas stacked on top of each other that we |
| 2015-10-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pic could not locate quat test strips to check sanitizer. need to obtain and use test strips.general comment: will follow up within 10 days to check proper cold holding and coo |
| 2015-10-19 |
45 |
4-501.11 maintain equipment in good repair. torn gasket on cabinet warmer in kitchen needs replacing. |
| 2015-05-20 |
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 in cutting board holder, this item needs more frequent cleaning. |
| 2015-05-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of dishes and pans tight stacked while still wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off |
| 2015-05-20 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of pans and cutting boards with greasy residue. cdi- dirty dishes re-washed. |
| 2015-01-06 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf maintain min. 110 degrees to properly wash dishes and properly wash hands at min. 100 degrees. observed water at 98 degrees. pic said they have had some off and on problems wi |
| 2015-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a number of pans being tight stacked while still wet, pans are laying on side to drain but are still tightly stored. |
| 2015-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce on service line at 55 and shredded monterrey cheese at 48. appears lettuce is being prepped and cut and only briefly chilled in an ice bath, not being chilled to 45 |
| 2015-01-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed barbacoa meat hot holding on service line at 132. cdi- barbacoa reheated on flat grill and properly hot held. |
| 2014-09-09 |
49 |
5-203.14 no backflow device observed on can wash. need to install backflow device. |
| 2014-09-09 |
47 |
4-602.13 maintain nonfood contact surfaces clean. observed cutting board rack at grill used to store in use cutting boards, with food build up needing more frequent cleaning. |
| 2014-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce on service line and in walk in cooler at 60-65 degrees said to have been cut 4 hrs ago. appears lettuce pans were stacked by door of walk in cooler and were not able |
| 2014-06-03 |
31 |
3-501.15 cooling methods - pf foods shall be cooled using proper methods. observed lettuce, tomatoes, sour cream, corn and other items to be over packed and tightly sealed with plastic wrap following preparation, not allowing proper cooling. food items sh |
| 2014-06-03 |
2 |
2-103.11 (m) person in charge-duties - pf employees need to be knowledgeable of employee health policy. observed pic did not know specific information from employee health policy. cdi corrected by instruction and gave pic copy of food code policy. |
| 2014-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p foods should be maintained at 45 f or below. observed lettuce, sour cream, tomatoes to be out of temperature (48-60 degrees) stored on |
| 2014-06-03 |
34 |
4-302.12 food temperature measuring devices - pf temp. measuring devices should be used to maintain knowlege of food temps. observed cold holding units underneath prep table without thermometers. each cooler shall have a properly functioning thermometer |
| 2014-06-03 |
37 |
repeat non compliance 3-305.11 food storage-preventing contamination from the premises - c food shall be stored off the floor. observed boxes of food stored on floor underneath shelving in walk in cooler. food should be stored at least 6 inches off the fl |
| 2014-06-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c single service & single use items shall be stored off the floor. observed singe service items stored on floor near back door. items shall be kept at 6 |
| 2014-06-03 |
49 |
5-202.14 backflow prevention device, design standard - p backflow device needs to be installed of water supply system. observed can wash to not have backflow device attached to nobs/spiget. backflow prevention should be installed at can wash. |
| 2014-01-30 |
37 |
3-305.11 do not stored food on the floor. observed tea containers stored on floor of walk in cooler. cdi- tea stored off of floor. |
| 2014-01-30 |
19 |
3-501.16 (a)(1) hot hold tcs foods at 135 min. observed diced chicken hot holding on steam table at 119. appears unit was not turned up enough to properly hot hold. cdi- water added to unit, unit turned up. chicken reheated on flat grill to 165 and proper |
| 2013-10-01 |
45 |
keep utensils and equipment in good condition, observed cutting board badly stained needing replacing. |
| 2013-10-01 |
13 |
properly store food by final cook temperature. observed onions stored below raw steak. cdi- food properly stored. |
| 2013-04-22 |
35 |
dry goods need to be labeled including working containers of dry goods. observed un-labeled containers of dry goods. |
| 2013-04-22 |
20 |
cold hold foods at 45 degrees or below. observed make table at take out area holding various salsas and sour cream with all foods at 52 degrees. worker had accidentally turned off unit. pic said items had been out for an hour; items placed in walk in to c |
| 2013-04-22 |
8 |
keep handwash sinks properly supplied. one handwash sink had no hand towels. cdi- sink supplied with towels. |
| 2013-02-19 |
42 |
air dry dishes and utensils. observed dishes being tight stacked while still wet. |
| 2013-02-19 |
19 |
hot hold foods at 135 min. observed barbacoa beef hot holding at 129 degrees on steam table. cdi- beef said to have been on table for 1 hr; was reheated to 165 and properly hot held at 135. steam table turned up to help hot hold foods. |
| 2013-02-19 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2012-11-01 |
20 |
observed all lettuce cold holding on service line at 52-55 degrees. lettuce is a tcs that must be properly cold held at 45 max; be sure to chill foods down to 45 and below before cold holding to ensure they cold hold properly. cdi- lettuce chilled in ice |
| 2012-11-01 |
4 |
observed employee drink stored directly above chips on prep table. store employee drinks covered and below food or food contact surfaces to prevent contamination. cdi- drink properly stored. |
| 2012-11-01 |
35 |
some containers of dry goods not being properly labeled. 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 package |
| 2012-11-01 |
1 |
pic needs to be serv safe certified by 1/1/14. |