| Violation Date |
Code |
Description |
| 2018-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed the equipment stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2018-11-06 |
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 handle stored directly in the sugar container . cdi-the scoop |
| 2018-11-06 |
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 0ppm of the chlorine sanitizer in the red sanitizer bucket. cdi-the bucket was remade. c |
| 2018-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed vegetables sitting on the counter, and the oxtail on the serve line hot holding below 135f. cdi-the vegetables and oxtail were reheated. |
| 2018-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed packaged deli ham stored on top of raw hamburger meat. cdi-the ham was moved to another location.3-302.11(a) separate the different types of raw animal foods. -p observed raw ch |
| 2018-07-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the faucet at the 3-compartment sink, the plumbing underneath the prep sink and hand sink. have repaired. repeat violation.las fugas necesitan ser reparadas en los 3 fregad |
| 2018-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed the pans stacked wet on the clean equipment rack. cdi-the pans were stacked to allow for air drying. repeat violation.las cacerolas necesitan secarse al aire. |
| 2018-07-11 |
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. observed the scoop handles stored in the flour, and beans containers. cdi-the |
| 2018-07-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on the counter upon entrance to the kitchen. cdi-the cloths were removed to the red buckets. repeat violation.toallas mojadas en las mesas de la cocina |
| 2018-07-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed the sauce cooling in a large container in the walk in cooler from yester |
| 2018-07-11 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed food in the walk in cooler that did not fully cool to 45f in 6 hours. cdi-the product was from the night before and disca |
| 2018-07-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two pans with food buildup. cdi-they were properly cleaned and sanitizing. observó dos sartenes sucios. fueron enviados a la máquina de platos. |
| 2018-04-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked onions being stored on the counter. the product was at 68f. cdi-the product was reheated on the stove. |
| 2018-04-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed the deli ham, and the plantain garlic sauce with no date labels. cdi-the items were properly back dated. repeat. |
| 2018-04-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf manager stated that the hot hold pr |
| 2018-04-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths/ towels on the counter upon entrance to the kitchen. cdi-the cloths were removed and placed into a sanitizer bucket. |
| 2018-04-09 |
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 employee washing their hands with a glove on. cdi-explained that hand washing needed to |
| 2018-04-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards at the prep line. have resurfaced/replaced. |
| 2018-04-09 |
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 to the inside of the flip top cooler and to the outside of the white bins holding dry storage product. have cleaned. |
| 2018-04-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak coming from the plumbing underneath the hand sink near the walk in cooler. have repaired. |
| 2018-04-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-01-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee fill pot with water from the handsink- cdi water discarded and prep sink used. |
| 2018-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved oatmeal and yuca holding at 165f during inspection to correct.unit was turned up and salsa placed in the unit at 137f and after 30 minutes the salsa was 140f. |
| 2018-01-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved two open packs of ham without dates- cdi the pack that looked oldest was discarded and the other was back dated.observed slaw, cooke |
| 2018-01-03 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pobserved employee medication stored on the white divider that is overtop of the prep table- cdi moved to employee pocket. |
| 2018-01-03 |
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. -pfobserved cooked beef cooling in a deep portion, tightly covered(with one small hole |
| 2018-01-03 |
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. -pobserved beef and one ham not at 45f after cooling overnight- cdi both discarded. |
| 2018-01-03 |
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 untensils that had been used in water that was <135f today. |
| 2018-01-03 |
49 |
5-205.15 maintain a plumbing system in good repair.prep sink near the walk in is leaking when the spigot is turned off. |
| 2018-01-03 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2018-01-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed sanitizer bucket @0ppm- refilled with sanitizer to correct. |
| 2017-10-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.broken tile and missing baseboard are at the freezer. supplies onsite for the repair that will be taking place tonight. |
| 2017-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up on walk in cooler fans. |
| 2017-10-16 |
45 |
4-501.11 maintain equipment in good repair.prep sink is cracked at the edge. |
| 2017-10-16 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pfobserved onions that were 165f quickly. |
| 2017-10-16 |
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. -pfbeef cooling overnight in a deep portion, inside of a plastic bus tub that was tight |
| 2017-10-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved degreasor and bleach stored next to boxes of plantains- cdi chemicals moved to dish washing area, away from food or clean dishes. |
| 2017-10-16 |
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. -pobserved cooked beef that had been cooling overnight and still had not reached 45f or less in the middle of the product- cdi discarded |
| 2017-10-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -praw eggs were stored over cheese in the walk in and raw beef was stored over ham and beer- cdi eggs and raw beef were moved to the back of the walk in cooler where they were not over any foo |
| 2017-10-16 |
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. -pemployee handle their cell phone and then continue stirring dishes on th |
| 2017-07-21 |
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. -pobserved stew beef that had been cooling overnight and still had not fallen below 45f(middle of product was 51 and outside of product |
| 2017-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed some build up on the the walk in fans and make table gaskets. |
| 2017-07-21 |
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 see #18 for correction.observed stew beef cooling in a plastic container tightly c |
| 2017-07-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed missing baseboard at the back door and broken tile at the entrance of the walk in freezer.repair rusted ceiling piece that i |
| 2017-04-03 |
53 |
observed missing baseboard at the back door. observed broken tile and rough cement at the walk in freezer floor.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-04-03 |
45 |
observed a lime press that had peeling paint- discarded by staff.observed an ice chest without a drain and the ice is used for drinks- provide a container that is sloped to a drain so it actively drains when in storage.4-501.11 maintain equipment in good |
| 2017-04-03 |
31 |
observed beans that had been cooling in a plastic bus tub tightly covered- product discarded. during inspection, speghetti that was in the cooling process on the counter, was put into two separate containers and left in the walk in uncovered to cool,.3-5 |
| 2017-04-03 |
26 |
observed fabuloso stored in a windex bottle- labeled durinig inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-04-03 |
19 |
observed tcs items on the right hand side of the hot hold unit at <135f today- discarded.oberved whole chicken in the oven and the oven had been turned off, chicken was at <135f- reheated in microwave at 165f or more durinig inspection.3-501.16(a)(1) main |
| 2017-04-03 |
18 |
observed beans that had been cooling since last night and still had not reached 45f or less in the middle of the product(outside of product was 44).discarded to correct.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a to |
| 2017-03-08 |
8 |
observed no papertowels supplied at the back handsink today. supplied by pic during inspection to correct.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-03-08 |
11 |
observed adulterated vegatables in the bottom of a container that had good veggies on top- all discarded to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2017-03-08 |
14 |
observed the dishwasher rinse not reaching 160f today. dial showed rinse getting up to 180 or more but heat thermometer was run through multiple times and only reached 144f max. facility switched to to-go boxes until this can be repaired. vr within 10 |
| 2017-03-08 |
18 |
observed beans that had been cooling since yesterday and the middle of the product was >45f still and the outside of the product was at 45f. beans discarded today.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total |
| 2017-03-08 |
19 |
observed yuca, speghetti and soup holding at 165f on the stove during the inspection to correct. do not use the bottom right rack of this hot hold unit until it can be repaired.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-03-08 |
20 |
observed lettuce holding at >45f on the buffet. lettuce put on time today to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-03-08 |
21 |
observed cooked pork, potato salad, black beans, slaw, and cooked chicken in the walk in cooler without dates and these foods had been made >24 hours prior- all dated by pic during inspection to correct.3-501.16(a)(2) maintain tcs foods in cold holding a |
| 2017-03-08 |
31 |
observed beans that had cooled in a very deep portion, tightly covered, in a plastic container- product discarded today.all large batches of foods must be cooled in smaller portions, uncovered, stir product, use metal containers, and/or ice baths.3-501.15 |
| 2017-03-08 |
36 |
observed gnats in the back of the kitchen today. recommend covering dirty linens tightly.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-03-08 |
37 |
observed two boxes of food stored on the back walk in freezer floor.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-03-08 |
41 |
observed utensils for stirring foods stored in room temperature water today.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. |
| 2017-03-08 |
45 |
observed tape on a cutting knife handle today- remove tape and be sure knife is in good repair or replace.observed raw wood in cabinets under buffet- paint or seal.4-502.11(a) maintain utensils in good repair.resurface the cutting board with deep dark gro |
| 2017-03-08 |
54 |
observed a cracked light shield in the walk in freezer.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-12-12 |
8 |
observed no papertowel at the end kitchen handsink-resupplied during inspection to correct.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-12-12 |
13 |
observed raw pork stored over potatoes- potatoes were visibly cross contaminated and were discarded during inspection.observed raw eggs strored over cream cheese, cream cheese moved to the top shelf.3-302.11 packaged and unpackaged food-separation, packa |
| 2016-12-12 |
19 |
observed multiple foods in the kitchen( on stove, on counter, in oven, and in warmer) stored at 165f during the inspection. cabbage/ carrots were discarded. onions were cooled down to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or a |
| 2016-12-12 |
20 |
observed lettuce holding at >45f today on the line- chilled down in the walk in to correct. observed motz. cheese holding at >45f today.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-12-12 |
21 |
observed ribs, mac salad, slaw, cooked beans, and open motz cheese not date marked and they were all made/opened >24 hours prior. motz. discarded and the others were back dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or p |
| 2016-12-12 |
54 |
observed employee food stored over rice in the warmer today- employee food discarded to correct.6-305.11 designation-dressing areas and lockers - c |
| 2016-12-12 |
41 |
observed spoons stored in room temperature water today. spoons sent back for clean ones.observed the rice scoop stored with the handle in the rice.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or |
| 2016-12-12 |
46 |
4-603.14 wet cleaning - cobserved an employee wash a utensil with no soapy water, just a sponge. |
| 2016-12-12 |
23 |
ceviche is offered for service after only cooking the shrimp in lime juice, no heat and there is no consumer advisory for this product. asteriks this product that leads the consumer to the statement, '*consuming raw or undercooked meat, seafood, eggs, |
| 2016-09-29 |
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 heavy build-up on hood system filters. |
| 2016-09-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep tables. repeat violation |
| 2016-09-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bulk container of rice without a lid. |
| 2016-09-29 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed cooked whole roasted chicke |
| 2016-09-29 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water rinse on dish machine fail thermolabel test 3 times. verification required within 10 days. pic will use 3 comp sink to sanitize. |
| 2016-06-21 |
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 utensils stored on the stove top in stock pot with water 84f. |
| 2016-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizing solution. |
| 2016-06-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed cooked pork shoulders in wa |
| 2016-06-21 |
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 potato salads x3 in walk-in cooler without date mark for date prepared. cdi by date marking for yesterday. |
| 2016-06-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one handsink without hand towels. cdi added towels. |
| 2016-03-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored on food storage rack. cdi moved to below work surface. |
| 2016-03-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-03-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef and raw fish stored above ready-to-eat green salsa. cdi by rearranging order of food items. |
| 2016-03-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed micobial build-up inside ice machine.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dr |
| 2016-03-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, noodles, cabbage and carrots all stored on prep table < 135f. pic stated that foods were in cooling process for less than 1 hour. cdi food items placed in walk-in cool |
| 2016-03-15 |
46 |
4-204.119 warewashing sinks and drainboards, self-draining - c observed standing water on clean side drainboard of 3 compartment sink. |
| 2016-03-15 |
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 ceiling tile in dry food storage area. |
| 2015-12-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils stored in handwash sink. cdi removed and sent to wash.6-301.11 provide soap for handwashing at each handsink. -pf observed handwash sinks without soap |
| 2015-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rotisserie chickens, meat balls, empanadas, fried eggs, and sausage stored on serving line steam table < 135f. cdi-reheat to 165f for 15 seconds. again, provided pic with tphc |
| 2015-12-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 live cockroaches around dish machine area. cdi- pic provided invoice for steritech pest treatment on 10-1-15. continue treatments to eliminate pest. |
| 2015-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry foods stored in bulk containers with open lids. rice, flour. |
| 2015-12-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine. vr required within 10 days. pic will call for service repair.dish machine is not reaching hot water sanitizing temperature, failed 2 thermolabel |
| 2015-12-02 |
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 metal container filled with water. repeat vio |
| 2015-12-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf no chlorine test strips provided for dish machine. vr required within 10 days. |
| 2015-12-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees plating food without hair restraints. |
| 2015-09-01 |
46 |
4-301.13 drainboards - observed standing water on 3 compartment sink clean side drainboard. drainboard in damaged and not draining. repair. |
| 2015-09-01 |
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 room temperature water. heat on stove. |
| 2015-09-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table. |
| 2015-09-01 |
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 observed pork, beans, and potato salad without date mark in walk-in cooler. pic marked with yesterdays date for cdi. |
| 2015-09-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rotisserie chickens, meat balls, empanadas, fried fish, and sausage stored on serving line steam table < 135f. cdi-voluntary discard by pic on sausage, empanadas, meat balls. r |
| 2015-09-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and can opener to be soiled with food residue. cdi by wash, rinse, sanitize. remove any equipment that is no longer in use. |
| 2015-04-15 |
41 |
3-304.12 in-use utensils, between-use storage - c: discontinue storing utensild in standing water. must store slean and dry or in product. |
| 2015-04-15 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: keep food covered in food storage bins and in freezer. |
| 2015-04-15 |
45 |
4-205.10 food equipment, certification and classification - c: microwave specifies household use only. manager stated it was personal use for heating milk for coffee for staff. |
| 2015-04-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: rotisserie chicken 93f beef empanadas 118f cdi-chicken reheated in oven to 169f empanadas reheated to 165f |
| 2015-04-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors under/ behind equipment. clean walls and ceiling where splash evident. clean floordrain under 3 comp sink. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: r |
| 2015-04-15 |
47 |
4-602.13 nonfood contact surfaces - c: clean small prep cooler gaskets. clean inside steamer and ovens. clean unused slicer. clean shelving and sides of cooking equipment. clean can opener. |
| 2014-12-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean walls where needed. clean hood filters. |
| 2014-12-04 |
47 |
4-602.13 nonfood contact surfaces - c:clean around dish machine doors and top of dish machine. clean shelves where needed. clean all unused equipment. |
| 2014-12-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: discontinue storing utensils in standing water. discontinue using paper towels in sink as a stopper. |
| 2014-12-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed container of potato salad, coleslaw, and macaroni salad not prpoerly date marked. cdi-dated |
| 2014-12-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: rotisserie chickens on counter 107f. cdi-reheated to 165f |
| 2014-12-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside microwave and fryer baskets. clean drink machine nozzles. |
| 2014-12-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: discontinue storing package of raw meat above packages of ready to eat cheese. cdi-removed |
| 2014-12-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf:front hand sink blocked upon entrance of inspection. cdi-removed6-301.12 hand drying provision - pf: no paper towels at front hand sink. cdi-paper towels placed at sink |
| 2014-08-15 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: observed 2 cnotainer of rice and beans past date of discard. cdi-discarded3-501.17 ready-to-eat potentially hazardous food (time/temperature cont |
| 2014-08-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside microwave. cdi-cleaned during inspection |
| 2014-08-15 |
37 |
3-307.11 miscellaneous sources of contamination - c: observed bins of rice and flour uncovered. keep bins covered when not in use. |
| 2014-08-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors under/behind equipment where needed. |
| 2014-08-15 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean sides of cooking equipment and unused equipment(slicer). |
| 2014-05-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceiling where needed. splash evident. remove shhet of ice from floor in walk in freezer. |
| 2014-05-07 |
36 |
6-202.13 insect control devices, design and installation - c: do not store fly paper above prep area. remove.6-501.111 controlling pests - pf: eliminate fruit flies. |
| 2014-05-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: bin of cooked pinto beans, black beans, pan of chicken, pan of pork, bin of coleslaw all 38-41f prepared one day ago needs to be properly date |
| 2014-05-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: raw fish in container of water 69f. cdi- being cooked during inspection |
| 2014-05-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: chicken 127f, ribs 127f, empanadas(beef/cheese) 110-127f. all hot foods must be kept hot at 135f or above. cdi-reheated all items to 165f---re |
| 2014-05-07 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf: observed dead fruit flies in bin of flour. cdi-discarded |
| 2013-12-04 |
18 |
3-501.14 cooling - prapidly cool all potentially hazardous foods from 135f to 70f in 2 hours and to 45f or less in a total of 6 hours. observed metal pan of cooked chicken in sauce 55f and spaghetti, 58f in walk in cooler. both items were cooked yesterd |
| 2013-12-04 |
2 |
2-103.11 (m) person in charge-duties - pfmust have and implement an employee health policy to address reportable symptoms and illnesses. facility does not currently have a complete policy in place. cdi by instruction; handout in spanish given to pic. |
| 2013-12-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pseparate raw foods from ready to eat foods/vegetables during preparation and storage. observed bag of cilantro and onions stored directly on top of raw pork in walk in cooler |
| 2013-12-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all hot foods 135f and above. observed several items on hot line less than 135f. see temperature chart. cdi by reheating. |
| 2013-12-04 |
45 |
4-202.11 food-contact surfaces-cleanability - pfmaintain all utensils in good repair to be smooth and easily cleanable. observed a few severely dented metal pans. verification required.4-501.11 good repair and proper adjustment-equipment - cobserved ice |
| 2013-12-04 |
39 |
3-304.14 wiping cloths, use limitation - conce wet or soiled all towels must be stored in sanitizer in between uses. observed multiple wet towels on counters. cdi by placing in sanitizer. |
| 2013-12-04 |
43 |
4-502.13 single-service and single-use articles-use limitations - csinge service items may not be re-used. observed single service rotisserie chicken containers on shelf with clean utensils that appeared to have been used and washed. cdi by instruction |
| 2013-12-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard da |
| 2013-09-05 |
1 |
2-102.12 certified food protection managermust have certified food protection manager present at all times during operation. observed person in charge not certified. cdi by instruction. obtain certification before 1/1/14 to avoid 2 point deduction. |
| 2013-09-05 |
11 |
3-101.11 safe, unadulterated and honestly presentedall foods served shall be safe and unadulterated. observed package of moldy deli ham in flip top prep unit. cdi by discarding.3-202.15 package integrityall packaged food shall be kept in good condition |
| 2013-09-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all hot foods 135f and above. observed many items on hot line, in hot holding cabinet and hot holding unit in store below 135f. see tempe |
| 2013-09-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingany potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. |
| 2013-09-05 |
31 |
3-501.15 cooling methodsrapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented where protected. observed multiple rotisserie chickens in to go packaging with lid tightly secured in walk in cooler. cdi by openin |
| 2013-09-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationmaintain separation between raw and ready to eat foods. observed bag of raw ground beef stored on shelf directly next to cooked rotisserie chickens and above vegetables in walk i |
| 2013-09-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore all single service items in a manner to prevent contamination. observed box of single service cups stored on drainboard of raw fish food preparation |
| 2013-09-05 |
45 |
4-202.11 food-contact surfaces-cleanabilityall food contact surfaces must be smooth and easily cleanable. observed multiple severly dented large pots, strainer etc. also observed deeply grooved cutting boards. cdi by instructing to discard and replace. |
| 2013-09-05 |
47 |
4-602.13 nonfood contact surfacesgeneral cleaning needed of non-food contact surfaces throughout including shelving, equipment, dry storage containers etc. |
| 2013-09-05 |
53 |
discontinue using plastic crates for shelving. obtain approved shelving. properly clean floor along walls, under crates etc. observed with food debris/residue. |
| 2013-09-05 |
39 |
3-304.14 wiping cloths, use limitationonce wet or dirty all cleaning towels must be stored in sanitizer in between use. observed multiple wet/dirty towels on surfaces throughout upon arrival. |
| 2013-05-16 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed on outside of dry good containers; gaskets; & area around cooking equipment. |
| 2013-05-16 |
39 |
maintain wet soiled wiping cloths in chemical sanitizer in between uses. observed several wet soiled wiping cloths laying on the counter. |
| 2013-05-16 |
19 |
maintain phf tcs foods for hot holding 135f/above. observed a big pan of rice holding in hot holding box at 128f. cdi; reheated to proper temperature. |
| 2013-05-16 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-01-28 |
14 |
4-501.114. maintain sanitizer at correct strength-50-100ppm for chlorine and 200-400ppm for quat. observed bleach sanitizer in bucket > 200ppm; then made up with quat exceeding 400ppm. cdi-container made up with quat at correct strength. |
| 2013-01-28 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-01-28 |
2 |
all facilities must follow and implement an employee health policy. observed no employee health policy in place. cdi-by instruction; gave handout. |
| 2013-01-28 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed sticker/tape residue remaining on buckets stacked together on shelf. cdi-cleaning process started. |
| 2013-01-28 |
19 |
3-501.16. maintain phf tcs foods for hot holding at 135f/above. observed a pan of rotisserie chicken on serving line and a pan of beef patties in hot box in the kitchen below 135f. cdi-beef patties discarded and chicken reheated. |
| 2013-01-28 |
49 |
5-205.12. potential for cross connection shall be prevented by storing spray nozzle at 3 compartment sink at least 2 inches above rim level. repair spray arm nozzle at 3-compartment sink. cd-by instruction. |
| 2013-01-28 |
43 |
(a) single-service and single-use articles may not be reused. observed single service bowls being reused for dry good products. use scoops with handles and keep handle out of product. |
| 2013-01-28 |
43 |
store single service cups properly to prevent contamination. observed cups at front unprotected. |
| 2013-01-28 |
45 |
maintain equipment in good repair. observed damaged fryer basket with wires exposed (basket discarded). |
| 2013-01-28 |
42 |
after cleaning; properly air dry dishes before stacking. observed buckets stacked wet on dish shelf. |
| 2012-10-08 |
2 |
2-201.11 (a)-no employee health policy in place. cdi-by instruction; handout given. |
| 2012-10-08 |
48 |
5-103.11-observed hot water at 3 vat sink/prep sink only reaching 117f at 1st check. temperature reached 125f on 2nd check. return visit is needed to ensure water reaches 130f at least. maintenance was called out. |
| 2012-10-08 |
41 |
3-304.12-observed a container of utensils sitting in dirty room temperature water. |
| 2012-10-08 |
39 |
3-304.14-observed dirty wiping cloths sitting on prep surfaces in kitchen ie cutting boards. |
| 2012-10-08 |
33 |
3-501.13-observed boxes of chicken sitting out on shelf under prep table to thaw at 49f. cdi-directed staff to start prep on chicken/place in walk-in cooler until use. |
| 2012-10-08 |
31 |
3-501.15-observed gravy at 111f and a pan of pork at 137f sitting on counter and a pot of beef sitting on stove at 112-122f. items were said to be cooling. when product hits 135f; it must actively cool. beef being reheated in stove and other products to b |
| 2012-10-08 |
21 |
3-501.17-observed no date marking system in place. cdi by instruction |
| 2012-10-08 |
19 |
3-501.16 (a)(1)-observed a pan of potatoes and carrots holding in hot box below 135f. cdi-reheated. maintain hot foods at 135f/above. |
| 2012-10-08 |
18 |
3-501.14-cooling-observed a big appx 12 pound pan of rice and chorizo made and cooled day prior at 49-50f in walk-in cooler. cdi-voluntarily discarded (*see product disposition). |
| 2012-10-08 |
1 |
2-102.12-pic not food safety certified. |