| Violation Date |
Code |
Description |
| 2019-01-08 |
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 cracked floor tiles and edging at corners of walk in and in dry storage area in |
| 2019-01-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no one on staff with ansi accredited food manager certification.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed no co |
| 2019-01-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee wash hands for 4 seconds. cdi hands rewashed. 2-301.14 wash hands after handling |
| 2019-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved sticker debris stacked on plastic and metal containers, onion slicer, bowls with food debris, pan, and two bins of utensils that was stored soiled. cdi |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved spicy salsa and salsa verde in an ice bath at 47f and asada in reach in at 48f. repeat. items separated to cool in cooler and discarded. observed salsa verde, shredded lettuce, a |
| 2019-01-08 |
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 sliced tomatoes, lettuce, mozzerella, cabesa, chicharron, salsa verde, milk and sliced meat not dated. cdi items dated. repeat. |
| 2019-01-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef over papusa mix and raw beef over sauce in walk in. cdi items relocated. repeat. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled |
| 2019-01-08 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed soiled sanitizer buckets. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. o |
| 2019-01-08 |
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 cracked bowl and raw carrots sitting on a broken glass shelf. cdi item discarded |
| 2019-01-08 |
49 |
5-205.15 (b) system maintained in good repair - cobserved leak underneath hansink. repeat. |
| 2019-01-08 |
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 that was prepped this morning cooling in big plastic container and c |
| 2018-10-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved ceviche that was not denoted with the disclaimer. verification required. |
| 2018-10-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved shrimp ceviche that was stored over rte sauces. cdi items relocated.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed containe |
| 2018-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal containers with leftover sticker debris and plates and spoon with food debris. cdi items discarded. repeat. 4-602.11 clean the equipment and uten |
| 2018-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved pork skin, soup, and stew pork holding below 135f because there was no heat turned on underneath product. instructed pic to ensure heat is maintained to keep food at temperature |
| 2018-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -poberved salsa roja, salsa verde, special salsa, and spicy salsa above 45f in prep top. cdi items discarded. repeat. |
| 2018-10-16 |
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 mozzerella, mixed lettuce, diced tomatoes, sliced tomatoes, and milk that was not dated. cdi items dated. |
| 2018-10-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed windex and bleach bottles not labeled. cdi items labeled. |
| 2018-10-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved no test kit for quat santizer. told facility they need to switch completely to bleach or get test trips for quat. verification required. |
| 2018-10-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed roach and flies in facility. |
| 2018-10-16 |
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 hard plastic bowls and spoon that was cracked and food debris caught in chipped a |
| 2018-10-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak underneath handsink. |
| 2018-10-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed cracked floor tiles in kitchen and edging at walk in cooler in need of repair. |
| 2018-10-16 |
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. -pf observed roasted chilis and special salsa that was cooling on the counter and in a |
| 2018-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved salsa that was above 45f in ice bath, papusa mix held above chill line in prep top, soup, lamb, stock, and cabbage that was holding in walk in at 50-49f. front door of walk in is |
| 2018-07-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dishes on clean side of drain board and stored on rack while soiled with food debris. cdi items moved to sink for cleaning. |
| 2018-07-09 |
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 cooked tomatillos and jalepenos for salasa verde and steak that was above 45f from overnight. cdi items discarded. repeat. |
| 2018-07-09 |
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 horchata cooling in deep large plastic container, sliced and diced tomatoe |
| 2018-07-09 |
33 |
3-501.13 use approved thawing methods. thaw foods completely submerged underwater with running water above to agitate particles or under refrigeration. observed raw fish thawing in prep sink without being submerged under water. |
| 2018-07-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service lids and forks on floor in juice area. |
| 2018-07-09 |
45 |
4-501.11 maintain equipment in good repair.observed walk in door where light from outside shows when fully closed and gaskets in need of repair. repeat. |
| 2018-07-09 |
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 handsink that was leaking when in use. |
| 2018-05-24 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed no control over handwashing, storage, cooling methods, temperatures, and allow worker from next door come in kitchen to make personal drink. 2-102.12 pic demon |
| 2018-05-24 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved employees with little to no knowledge of the major illnesses and symptoms. cdi by education and provided ehp policy. |
| 2018-05-24 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands in 3 comp sink. cdi employee washed in handsink. 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry witho |
| 2018-05-24 |
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.-pobserved employee handle cabbage with bare hands. cdi cabbage discarded. |
| 2018-05-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee rinse plastic container and aloe plant stored in handsink. cdi procedure ceased. 6-301.14 post a handwash sign at each handsink. observed no handwash si |
| 2018-05-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw hamburger stored above raw steak. cdi items relocated. repeat. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed crab legs |
| 2018-05-24 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -pnot a violationobserved facility reheat rice in rice cooker and temperature only increased 30f after 1 hour. cdi rice reheated |
| 2018-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved prep top holding tcs items above 45f. cdi items discarded. observed mayo on counter from the morning at 72f. cdi item discarded. repeat. verification required. |
| 2018-05-24 |
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 hotdogs, cut cantelope, diced watermelon, cabbage, spinach, corn, milk, ham, shrimp, and yuca |
| 2018-05-24 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved cabbage at 50f from the night before. cdi item discarded. |
| 2018-05-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed soapy water, sanitizer, degreaser, window cleaner and other chemicals not labeled. cdi items labeled. |
| 2018-05-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed refried beans packed in shallow container for cooling. cdi items split up |
| 2018-05-24 |
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 sugar, flour, seasonings, and other food items. repeat. |
| 2018-05-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed corn in rice cooker that was stored on the floor. |
| 2018-05-24 |
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 handles stored in multiple food items and in ice bins. |
| 2018-05-24 |
45 |
4-501.11 maintain equipment in good repair.observed gaskets in need of repair in units. |
| 2018-05-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior in reach in units, fans, and walk in with blood splatter from whole pigs stored in unit. repeat. |
| 2018-05-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved raw eggs that were undercooked on the menu and not asterisk. also facility missing disclaimer (these items |
| 2018-03-08 |
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 : found lamb stock from overnight above 45 f. cdi- discarded lamb stock voluntarily. found beef covered and cooling at room temperatu |
| 2018-03-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee on cell phone upon entry. after exiting call, employee did not wash hands before returning to work. |
| 2018-03-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: towel dispenser in employee restroom inoperable. employee stated they put roll of towels on sink for use but no towels employee restroom. cdi- batteries changed i |
| 2018-03-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: employee moving from varioustask of food preparation, packaging, and handling utensils while wearing the same pair of gloves. cdi- discussion and direction to |
| 2018-03-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p : found carrot / potato soup reheating on stovetop for 2.5 hours at 131 f. cdi- pic discarded soup. |
| 2018-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found tomatoes and papusa filling in prep top cooler above 45 f. cdi-moved itemsto large walk-in cooler. |
| 2018-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. more frequent cleaning of sufaces in kitchen needed. interiors of display cases in need of more frequent cleaning. |
| 2018-03-08 |
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 : found large pots of stock cooling uncovered in walk-in. found covered beef coolin |
| 2018-03-08 |
33 |
3-501.13 use approved thawing methods. observed prep sink full of tripe in thawing process. tripe was not submerged, and hot water was running over the product. tripe was 93 f on exterior and 28 f on interior. - |
| 2018-03-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found sugarunlabeled at juice bar. squirt bottles at grill not labeled. repeat. |
| 2018-03-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. found rice cookers and crock pots labeled for household use only in use in facility. remove from facility. |
| 2018-03-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: through conversation with juice bar staff, discovered customers may order a raw egg in a cup. no consumer advisor |
| 2017-11-02 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. some trash/ debris scattered behind and around dumpsters. cleaning is needed. improvement noted from previous inspection. r |
| 2017-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on lower shelving, door handles, tracks of doors, and shelving in equipment at juice bar. cleaning is needed. repeat |
| 2017-11-02 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. two residential crock pots being used for hot holding in restaurant. pic mr. elias advised that warmer broke and they are temporari |
| 2017-11-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two in use shakers of tajiin seasoning in juice bar and one in use shaker of mixed seasoning in restaurant not labeled. improvement |
| 2017-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items on top of prep cooler not under temperature control. employee was using all items for service during inspection. ambient air of prep cooler at 43f. see chart for items and te |
| 2017-11-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. employee moving from various task of food preparation, packaging, and handling utensils while wearing the same pair of gloves. cdi- employee was instructed to |
| 2017-11-02 |
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. employee using gloved hands to put raw beef ribs onto to cook top. emp |
| 2017-07-20 |
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. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, hand |
| 2017-07-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw opened chorizo sausage stored over flour tortillas and cooked pork in reach in cooler. cdi- storage order corrected.general comment: pic advised today eggs no longer offered under cook |
| 2017-07-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use shakers and containers of dry seasonings and breaders at cook line and at juice bar not labeled. cdi- pic had containers lab |
| 2017-07-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee cooking upon start of inspection, but not wearing a hair restraint. cdi- employee put on hair net. |
| 2017-07-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered trash bin provided in womens restroom. repeat |
| 2017-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on track of glass cooler at juice bar and lower shelving. cleaning is needed. (0pts) |
| 2017-07-20 |
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. dust build up on ceiling tiles and hvac venting over prep |
| 2017-07-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. scoop stored in room temperature water at juice bar at ice cream station. discont |
| 2017-04-07 |
33 |
3-501.13 use approved thawing methods. raw shrimp thawing over rinse compartment of 3 comp sink that was in use. cdi- method corrected. |
| 2017-04-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. in use sanitizer at 3 comp sink with dried residue a |
| 2017-04-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. consumer advisory provided in new menus, but disclosure asterisk was not indicated at partially/ undercooked eggs |
| 2017-04-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. no handwashing soap provided at handwashng sink in the juice bar. juice bar was closed today and no one working in the area. pic elias replaced soap. (0pts) |
| 2017-04-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. containers of steel cleaner stored over facility dry goods and single service articles in dry storage area. in use spray bottles of glass cleaner placed on prep table shelving and over single serv |
| 2017-04-07 |
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. ribs, cabbage and pork not cooling at approved rates. all tightly covered, stacked |
| 2017-04-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. small shakers and large container of dry mix not labeled. label as required. (0pts) |
| 2017-04-07 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered waste bin in womens restroom. provide. (0pts) |
| 2017-04-07 |
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. residue; debris in container used to store in use wiping cloth. empty and provide clean sanitizer. |
| 2017-04-07 |
45 |
4-502.11(a) maintain utensils in good repair. torn gaskets in prep cooler. replace gaskets (0pts). |
| 2017-04-07 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. large amounts of random debris such as desks, computer monitors and other trash stored throughout on dumpster pad, doors op |
| 2017-04-07 |
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. dust build up on ceiling tiles over preparation area. cle |
| 2017-04-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. large cluster of fruit flies under and around only handwashing sink in preparation area. pic elias advised that he will have sprayed. cdi- continue to treat for fruit flies until issue |
| 2017-01-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee opened beverage stored on prep table over facility containers and pots in juice bar storage room. cdi- pic patricia campos had storage corrected. |
| 2017-01-31 |
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. employee observed wearing gloves preparing foods, cleaning at multiple |
| 2017-01-31 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. gallon bottle of bleach stored on drainboard while sink was set up for wash, rinse, and sanitize. bottle was stored co-mingled with facility utensils. cdi- storage corrected. |
| 2017-01-31 |
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. rotisserie chicken cooling in reach in cooler; tightly covered. pan of sliced toma |
| 2017-01-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet cloth at juicing equipment on prep surface and on prep surface at tortilla press. discontinue storage of wet cloth on prep surface. (0pts) |
| 2017-01-31 |
49 |
5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. hot water leg lever at handwashing sink in main food prep area is damaged/ leaking. pic elias attempted to repair. repair lever. (0pts) |
| 2017-01-31 |
33 |
3-501.13 use approved thawing methods. frozen melon/ fruit purees being thawed in standing water on center prep table. cdi- thawing method corrected |
| 2016-11-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. container of washed and shredded lettuce stored on the floor in the walk in cooler. cdi- pic corrected storage. small blanket in the botto |
| 2016-11-07 |
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. employee observed preparing foods, cleaning, handling various equipmen |
| 2016-11-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some in use and stored container of dry mix and seasoning on main prep side and at juice side not labeled. label all. |
| 2016-11-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. some damage still remaining to garage type door at back entry. have repaired. pic advised/ showed where some repairs have been completed. |
| 2016-11-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee at cook line not wearing a hair restraint. two other employee's assisting with partial food preparation also n |
| 2016-11-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. three compartment sink was set up for wash, rinse, and sanitize. pan of chickpeas in the rinse compartment when active washing was intended. rinse compar |
| 2016-11-07 |
45 |
4-501.11 maintain equipment in good repair. torn gasket at reach in cooler. replace |
| 2016-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. exterior of containers and some shelving at cook area with dried debris on them. cleaning is needed. |
| 2016-11-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. utensils at juice area stored in standing room temperature water. cdi- employee a |
| 2016-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal items/ cups co- mingled with facility items. cdi- all storage corrected.general comment: no light in storage room at juice area. |
| 2016-09-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. four opened water bottles stored on top of prep counters/ surfaces. cdi- pic patricia campos removed and corrected storage. |
| 2016-09-07 |
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. one large pan of soup cooled overnight per pic and employee's statement. day dot on pot was for tuesday. soup was at 53f from being |
| 2016-09-07 |
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 . one pan of cooked chickpeas not marked as required by rule. pic advised that chickpeas were cooked on monday. cdi- pic was allowed to date |
| 2016-09-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. large bottle of clorox stored on drainboard on soiled side of 3 comp sink. cdi- storage was corrected. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . sp |
| 2016-09-07 |
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 . large pot of soup being cooled overnight. see #18. soup cooled in large stock pot |
| 2016-09-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no ambient air thermometer provided for prep cooler at main cook line. return visit by 9/17/16 to check for replacement of thermometer. |
| 2016-09-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. pthree compartment sink set up for wash, rinse, sanitize. large pan soiled with dried foods stored in center clean rinse compartment. cdi- pic had removed. p |
| 2016-09-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee starting dispense salsa into small to go cups not wearing hair restraint. cdi- pic had employee to put on hair |
| 2016-09-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. bowls stored down in food product at various areas in prep area. no handles on u |
| 2016-09-07 |
45 |
4-501.11 maintain equipment in good repair. two torn gaskets at prep cooler. replace gaskets. |
| 2016-09-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee phone stored co-mingled on dry foods shelving at cook line. cdi- pic corrected storage. ensure employee's are using designated areas. |
| 2016-09-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back garage style door damaged/ light visible from outside. have door repaired. pic advised that they are working on getting it fixed. |
| 2016-06-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. large plastic lid covering handsink at start of inspection. cdi- lid was removed. |
| 2016-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. chlorine sanitizer in 3 comp sink testing below 50ppm. cdi- pic elias bello corrected. |
| 2016-06-30 |
33 |
3-501.13 use approved thawing methods. packets of melon thawing in standing water on prep table in front of main cook line. cdi- pic corrected. pic and manager patricia advised that fruits are provided to adjacent juice bar. |
| 2016-06-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one container of salt and one plate of dry mixed seasoning not labeled. cdi- pic had labeled. |
| 2016-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit flies observed in back area near 3 comp sink, dining room, and juice bar area. cdi- orkin personnel onsite during inspection for treatment of pest. |
| 2016-06-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three bowls and one pan stacked wet nested. cdi- method corrected |
| 2016-06-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. hole in ceiling of men's restroom at light fixture. light is also out/ flickering. repair both. |
| 2016-06-30 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf. one employee preparing foods and one employee assisting with stocking and cleaning. n |
| 2016-02-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed boxes of raw shrimp stored over cooked items in 2 door reach in freezer. cdi by rearranging items. |
| 2016-02-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic at time of inspection not certified. |
| 2016-02-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed new pic of store unaware of employee health policy. employees working in restaurant were aware of policy and had cop |
| 2016-02-17 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signs posted at hand sink in kitchen or in restrooms. cdi- handwash signs given to pic. |
| 2016-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion/tomato slicer, knife and several pans with food residue. cdi by placing at 3 compartment sink to be rewashed. |
| 2016-02-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observe no consumer advisory on menu for undercooked eggs. verification required. |
| 2016-02-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed two spray bottles of chlorine sanitizer above 200ppm. cdi by diluting with water. |
| 2016-02-17 |
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 use walk in cooler to cool foods before placing in top of prep unit to be held cold |
| 2016-02-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed gap to exterior under garage/delivery roll up door. |
| 2016-02-17 |
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 extra pots, pans and utensils stored on wood shelf with tiles and construction items in back section of kitchen. obser |
| 2015-08-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored directly on dusty top of water heater located next to |
| 2015-08-19 |
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 covered large buckets and pots of soup and salsa made yesterday and measur |
| 2015-08-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed one sanitizer bucket measuring well above 200 ppm free chlorine. cdi - diluted to proper strength. |
| 2015-08-19 |
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 one bucket of salsa not date marked. cdi - voluntarily discarded. observed prep cooler holding cut tomatoes, shredded cheese, and |
| 2015-08-19 |
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 large pots of food in walk in cooler which had not cooled to 45f within the required 6 hours. all items had been made yester |
| 2015-08-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shell eggs stored above ready to eat foods in walk in cooler. observed raw fish and raw shrimp stored above ready to eat foods in 3 door cooler. cdi - pic relocated all raw an |
| 2015-08-05 |
2 |
2-201.11- the permit holder shall require food employees to report reportable illnesses and symptoms to pic-p. observed no health policy form on site and pic was unaware of any health policy. cdi- attached health policy form to inspection given to pic. in |
| 2015-08-05 |
8 |
6-301.11-provide soap at every handsink.-pf. observed no soap available at handsink in employee restroom. cdi- pic provided soap at handsink. 6-301.14 post a handwash sign at each handsink. observed no signage at kitchen handsink. cdi - gave pic sign. |
| 2015-08-05 |
13 |
/3-302.11- separate raw animal food from ready-to-eat foods-p. observed raw fish and raw shrimp over refried beans in cooler. cdi- raw shrimp and fish were moved to walk-in cooler, separated from ready-to-eat foods. 3-302.11(a)(2)- separate different type |
| 2015-08-05 |
18 |
3-501.14- tcs foods shall be cooled from 135f-70f within 2 hours and within a total of 6 hours from 70f- 45f or below. observed large bucket of soup in walk-in cooler, prepared day prior to inspection, at 50f. other food items in walk-in were being held b |
| 2015-08-05 |
20 |
3-501.16(a)(2)-tcs foods being held cold shall be maintained at 45f or below. -p. observed several items in reach-in cooler, including cheese, beef, pork, chicken, latino cream, and hamburger, prepared up to 4 days prior to inspection, above 45f. ambient |
| 2015-08-05 |
31 |
3-501.15- quickly cool tcs foods using effective methods such as shallow pans, ice baths, and opened or vented lids. -pf. observed large container of soup in walk-in cooler, cooling from last night. ehs recommended to pic, using smaller, shallower pans to |
| 2015-08-05 |
45 |
4-205.10- food equipment shall be used in accordance with the manufacturer's intended use. observed beverage cooler with data plate notating that cooler was only to be used for bottled beverages, storing container of tomato sauce and lettuce.4-501.11-equi |
| 2015-08-05 |
46 |
4-301.12(b)- 3-compartment sink basins shall be large enough to accommodate immersion of the largest equipment and utensils. -pf. observed pot on grill, to large to immerse in 3 compartment sink basin. cdi- smaller pan will be used for process from today |
| 2015-08-05 |
54 |
6-202.11- light bulbs in areas where food is exposed, shall be shielded, coated, or otherwise shatter-resistant. observed a few light bulbs in kitchen area with shields but no end caps. |
| 2015-08-05 |
21 |
. 3-501.17- date mark or label all foods requiring date mark if kept more than 24 hours.-pf. observed beef, hamburger, refried beans, rice, and tomato sauce prepared more than 24 hours prior to inspection in reach-in cooler with no date label. cdi- pic vo |
| 2015-05-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large pots of soup and large pans of beef cooling overnight in large reach |
| 2015-05-13 |
18 |
. . 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 5 pots of soup and 4 pans of beef prepared yesterday in large reach-in cooler above 45f. cdi all items voluntarily disc |
| 2015-05-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 5 pots of soup and 4 pans of beef cold holding above 45f. cdi items voluntarily discarded. |
| 2015-05-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items in large reach-in cooler and walk-in not date marked. cdi items were voluntarily discarded. |
| 2015-05-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed peeler/slicer with food residue. cdi slicer taken to dish area. |
| 2015-05-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 spray bottles of sanitizers not labeled. cdi items labeled. |
| 2015-05-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verification required. |
| 2015-05-13 |
45 |
4-501.11 maintain equipment in good repair. observed gasket split on prep cooler. |
| 2015-05-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed 2 bowls used as utensils stored in products. cdi bowls removed. |
| 2015-05-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips. |
| 2015-05-13 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can near handsink. |
| 2015-05-13 |
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 several broken tiles in kitchen area. |
| 2015-05-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses and cell phones stored on prep table and shelves in kitchen. |
| 2015-05-13 |
37 |
3-304.13 linens and napkins, use limitations - c. observed soiled linen used to cover tortilla dough. cdi linen removed. |
| 2014-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, eggs and cheese in cold holding unit above 45f. cdi items moved to reach-in to rapidly cool. repeat violation. verification required. |
| 2014-11-13 |
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 cheeses and sauces without date marking. repeat violation. verification required. |
| 2014-11-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 1 live roach. verification required. |
| 2014-11-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored in ice. |
| 2014-11-13 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed bread and tortillas stored in thank you bags. |
| 2014-11-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility using qac sanitizer with only chlorine test strips. provide qac test strips. verification required. |
| 2014-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup. |
| 2014-11-13 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water at handsink. verification required. |
| 2014-11-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep reach-in cooler and reach-in freezer4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. |
| 2014-04-07 |
47 |
4-602.13 nonfood contact surfaces shall be clean to sight and touch. observed detail cleaning needed on gaskets and equipment handles. |
| 2014-04-07 |
31 |
3-.501.15(b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool in the proper time limits. observed soups cooled in large stock pots |
| 2014-04-07 |
21 |
3-501.17 foods that are potentially hazardous and held longer than 24 hours must be date marked if item is ready-to-eat. observed several items that meet the criteria not labeled. cdi items labeled. |
| 2014-04-07 |
20 |
3-501.16 ensure all potentially hazardous cold foods are held at or below 45f. observed lettuce in cold holding unit at 51f. cdi lettuce placed in large reach-in to rapidly cool. |
| 2014-04-07 |
18 |
3-501.14 ensure all potentially hazardous foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. observed 4 pots of soup placed in reach-in on saturday & sunday above 45f. cdi items were discarded. |
| 2013-10-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. handwashing sinks shall be used for no other purposes other than handwashing. observed employee rinsing off cloth at handsink. cdi, directed to do so at 3-compartment sink. |
| 2013-10-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed two pans of menudo sitting on counter at 128-131f. cdi, moved to the stove to reheat. |
| 2013-10-04 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed disclosure missing on menu for items that are served undercooked. reminder is correct. cdi, gave information on proper information |
| 2013-10-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed items such as chorizo, rice, beans, etc holding in reach-in cooler & sliced tomato, lettuce, sliced cheese, etc. holding in top o |
| 2013-10-04 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed large water puddle on bottom floor of flip top cooler. repair4-202.11 food-contact surfaces-cleanability. use material that is non-absorbent for covering tortillas. observed cloths used to cov |
| 2013-10-04 |
47 |
4-602.13 nonfood contact surfaces. observed detailed cleaning needed on gaskets at reach-in cooler and inside cooler in general to remove excessive water. |
| 2013-10-04 |
41 |
3-304.12 in-use utensils, between-use storage. in use utensils shall always have a handle & be stored with handle sticking out of the food product. observed cup used in salsa, handle down in rice, sugar, and flour for the tortillas. |
| 2013-04-05 |
14 |
observed mold on the interior surfaces of the ice machine. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-04-05 |
21 |
observed no date mariking of ready to eat potentially hazardous foods in the walk-in cooler. items were prepared yesterday and properly date marked. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; an |
| 2013-04-05 |
23 |
observed consumer advisory posted for raw or undercooked animal foods on a placard but not on the menu. the disclosure and reminder must be posted on the menu. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); i |
| 2013-04-05 |
45 |
observed the covers missing from the motor compartment of the flip top cooler. cover is to be replaced as noted on the transitional inspection. equipment shall be maintained in a state of repair and condition that meets the requirements specified under p |
| 2013-04-05 |
43 |
observed single service cups and coffee filters stored 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 is |
| 2013-04-05 |
47 |
observed the interior of the microwave oven; the counter under the coffee; the bottom shelf of the upright cooler; and the cooler gaskets soiled. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of s |
| 2013-04-05 |
53 |
observed ceramic tiles a at the can wash station still broken and not repaired as per transitional permit requirement. physical facilities shall be maintained in good repair. |
| 2013-04-05 |
53 |
observed corner in front of single door upright not sealed or caulked as per transitional requirement. wall and ceiling covering materials shall be attached so that they are easily cleanable. |
| 2013-04-05 |
45 |
observed wood cutting block is complete disrepair. block voluntarily discarded. except as specified in ?? (b); (c); and (d) of this section; wood and wood wicker may not be used as a food-contact surface. |
| 2012-12-05 |
23 |
observed no consumer advisory posted for raw or undercooked animal foods. |
| 2012-12-05 |
11 |
observed raw beef in the 3 door upright cooler brown in color. the beef appeared to be partially cooked but was not. beef was volunarily disposed of. food shall be safe; unadulterated; and; as specified under ? 3 601.12; honestly presented. |
| 2012-12-05 |
13 |
observed cut lemons and cut cucumbers stored and co-mingled with whole lemons and whole cucumbers. lemons and cucumbers seperated and contaminated lemons and cucumbers tossed out. food shall be protected from cross contamination by separating fruits and v |
| 2012-12-05 |
14 |
observed a bucket of sanitizer with 0 ppm sanitizer in it. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers |
| 2012-12-05 |
21 |
observed date marking being used incorrectly. items date marked showed dates of over 8 days ago. when asked; cook stated that they forgot to change the dates. dates corrected dutring inspection. except when packaging food using a reduced oxygen packaging |
| 2012-12-05 |
41 |
observed scoops with the handle in contact with the product and bowls used for scoops. 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 f |
| 2012-12-05 |
53 |
observed ceramic tiles a at the can wash station still broken and not repaired as per transitional permit requirement. physical facilities shall be maintained in good repair. |
| 2012-12-05 |
45 |
observed retail beverage cooler in use for non prepackaged food items. the unit is for prepackaged food items only. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s |
| 2012-12-05 |
53 |
observed walk-in cooler floors soiled. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-12-05 |
53 |
observed corner in front of single door upright not sealed or caulked as per transitional requirement. wall and ceiling covering materials shall be attached so that they are easily cleanable. |
| 2012-12-05 |
53 |
observed floor wall junctures not coved or sealed in the kitchen as per transitional inspection requirement. in food establishments in which cleaning methods other than water flushing are used for cleaning floors; the floor and wall junctures shall be cov |
| 2012-12-05 |
4 |
observed employee eating and licking fingers in the kitchen. except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils |
| 2012-12-05 |
45 |
observed the covers missing from the motor compartment of the flip top cooler. cover was to be replaced as noted on the transitional inspection. |
| 2012-12-05 |
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 |