| Violation Date |
Code |
Description |
| 2018-12-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed plastic bag over leak at can wash hose. repeat -1- |
| 2018-12-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic pans on drying shelf near dish machine. -0- |
| 2018-12-06 |
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. |
| 2018-12-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding at 121f at beginning of inspection. cdi - pic reheated to 175f during the inspection. -1.5- |
| 2018-09-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at can wash hose and leak at pre-rinse section of dish machine. -0- |
| 2018-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving throughout facility. observed missing front panel on rear ice machine. -1- repeat |
| 2018-09-25 |
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 small serving cups used to dispense foods in dry storage. -0- |
| 2018-09-25 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed cut avocados with stickers present in prep unit with cut limes in direct contact with outsides. -0- |
| 2018-09-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing effective hair restraint at cook line while plating food. -0- |
| 2018-09-25 |
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 foods in facility today without date marking, with old date stickers that are more than 24 hours old. cdi - pic back dated foods an |
| 2018-09-25 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling raw beef and then handle cooked foods. cdi - pic instructed handwashing and all foods cooked to more than 165f. -2- |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the cutting board at the cook line and on the ice scoop. cdi - these items taken for cleaning at the dish machine. -1.5- |
| 2018-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed refried beans higher than the fill line hot holding as low as 122f. cdi - pic split these into 2 pans and stirred to evenly distribute the heat. pic educated about staying belo |
| 2018-06-26 |
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 tightly snapped on lid on container of cut tomatoes cooling in walk in. -1 |
| 2018-06-26 |
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 shakers of spices over the cook line without label. -0- |
| 2018-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths used for cleaning task around the waist of food employees. -0- |
| 2018-06-26 |
54 |
6-303.11 intensity-lighting - c observed three of five lights blown under hood at cook line. -0- |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the light fixtures in the hood and on the housing of the thermometer. -0- |
| 2018-06-26 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceiling shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -0- |
| 2018-06-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board at the prep line with deep gouges.4-501.11 maintain equipment in good repair. observed handles pitting on flip top of prep unit |
| 2018-01-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine operating at 0ppm chlorine sanitizer concentration. cdi- machine was primed until a sanitizer concentration of 50ppm was achieved. |
| 2018-01-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored above pico de gallo in the walk in cooler. cdi- storage rearranged. |
| 2018-01-04 |
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 4 covered metal pans of queso cheese between 47-51f in the walk in cooler. pic indicated the cheese sauce was made on the |
| 2018-01-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee rinsing a wiping cloth in the hand sink. cdi- instructed employees hand sink must be used only for hand washing. |
| 2018-01-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed wooden food picks being stored in a ceramic bowl that had food debris accumulation in it. |
| 2018-01-04 |
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 hand sink beginning to peel away from wall in men's restroom. |
| 2018-01-04 |
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 4 containers of queso cheese sauce between 47-52f in the walk in cooler. |
| 2017-10-04 |
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 a cup without a handle being stored in a salsa bucket in the walk in co |
| 2017-10-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken stock at 78f at 4:20pm drop to 71f at 71f at 5:05pm. the stock w |
| 2017-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pitcher of salsa being stored in ice. the top portion of salsa was at ~52f due to the ice not being at the same level as the salsa. cdi- salsa was immersed in ice to prom |
| 2017-10-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the ice scoop holder and on the inner portion of several soda nozzles. |
| 2017-10-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee handling dirty dishes then switch to handling clean dishes without washing his hands in-between. cdi by instruction, hands were washed. |
| 2017-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the gaskets of a flip top reach in cooler along the cook line. |
| 2017-06-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one ceramic bowl being used to store toothpicks with debris accumulation inside the bowl. |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pitcher of salsa stored in an ice bath (ice was mostly melted) while the salsa was at 62f. cdi- salsa pitcher was immersed in ice to promote rapid cooling. |
| 2017-06-30 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed an employee open a reach in cooler using a glove that was recently used to handle raw chicken. the reach in cooler also contained several ready |
| 2017-03-01 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed an employee place a lime onto a shot glass without gloves on. cdi by instruction. |
| 2017-03-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a food processor stored clean with food debris on the blade attachment. cdi- item was recleaned. 4-602.11 clean the equipment and utensils used wit |
| 2017-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 1 large pitcher of salsa and several small table pitchers of salsa being stored in an ice bath. however, the ice salsa was filled several inches above the ice line (see temp. |
| 2017-03-01 |
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 a high volume, low surface area container of queso cooling in the walk in |
| 2017-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed an employee towel drying cleaned metal containers. |
| 2017-03-01 |
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 peeling paint on a swing door that leads into the kitchen.6-502.12 floors, wa |
| 2017-03-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed toothpicks being stored in a ceramic bowl that had food debris in the bottom of it. |
| 2016-12-05 |
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 peeling paint on the swing doors that lead into the kitchen and deteriorated |
| 2016-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed gray plastic bins used for queso cheese storage stored clean and stacked while wet. |
| 2016-12-05 |
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 being stored in a large, covered, plastic container for cooling. c |
| 2016-12-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added to container. |
| 2016-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa containers being stored in an ice bath cold holding above 45f (see chart). cdi- product was transferred to the walk in cooler for cooling. |
| 2016-12-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed black beans and chicken stored on the stove top with the burners off. both food products were below 135f (see chart). cdi- foods reheated to above 165f and transferred to a |
| 2016-12-05 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed salsa in a large, covered plastic container (2-3 gallons) at 48f in the walk in cooler. the salsa was made on the pr |
| 2016-12-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine concentration. cdi- machine was primed and ran until the machine was dispensing chlorine at ~50ppm. |
| 2016-08-08 |
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 queso cheese cooling 1 hour and still at 97f; not likely to reach 70 within the 2 hour time window. cdi - cooling method altered to c |
| 2016-08-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p queso cheese stored under containers of raw beef in reach in cooler. cdi - queso moved to top shelf. |
| 2016-08-08 |
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 queso cheese cooling in deep plastic containers with lids on. cdi - queso poured i |
| 2016-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple of pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2016-08-08 |
45 |
4-501.11 maintain equipment in good repair. split gasket on reach in freezer door and rust on drying rack shelves. repair/replaces as needed. |
| 2016-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up in low prep cooler gasket. |
| 2016-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe build up of dust from cooler fan guards. |
| 2016-04-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored hanging on side of dish machine. cdi - placed in bucket of sanitizer. |
| 2016-04-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p tamales and cooked chilis in low prep cooler with label but no date written or circled on label; tomates |
| 2016-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p items such as cut lettuce, cut tomatoes, and shredded cheese oversotcked in flip top and holding above 45f in top portions. cdi - top portions removed and discarded. |
| 2016-04-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p unwashed tomatoes and avacados over ready to eat salsa and raw chicken on top of container of sour cream in walk in cooler |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. bottom shelf of utensil rack rusty. cdi - replace of repaint. 4-502.11(a) maintain utensils in good repair. wire strainer basket damaged and beging to frey. cdi - discarded. |
| 2016-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. couple of metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2016-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. damp wiping cloths stored on lid of chip bin. cdi - relocated to sanitizing solution. |
| 2016-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf metal food pans with tape and stike residue stored as clean. cdi - soiled pans sent to dish area for reprocessing. |
| 2016-01-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p sliced deli ham stored below raw chorizo in reach in cooler. cdi - ham placed on top shelf. |
| 2015-10-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw burger thawing in reach in cooler on top shelf above preped veggies and whole raw beef. cdi - raw burger placed on bottom shelf. |
| 2015-10-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark build up on interrior surfaces of ice machine. clean. |
| 2015-10-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p rice recently placed in steam well at 125f and unlikely to reach 165f. cdi - rice removed and reheated on stovetop to 165f+. |
| 2015-10-15 |
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 salsa cooling in 4 gallon food container. cdi - salsa discarded due to violation of c |
| 2015-10-15 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p salsa prepared last night still cooling in walk in cooler; at 50f in center. cdi - discarded; recommended that canned ingredien |
| 2015-07-20 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p employee recontaminated hands after washing by touching faucet handles with bare han |
| 2015-07-20 |
45 |
general comment4-501.11 maintain equipment in good repair. observed one split gasket on low prep cooler door. replace. |
| 2015-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separate to allow air drying. q |
| 2015-07-20 |
39 |
general comment3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on divider in three comp sink. cdi - relocated to sanitizer bucket. |
| 2015-07-20 |
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 salsa cooling in 4 gallon food container. cdi - salsa split into several smaller co |
| 2015-07-20 |
26 |
general comment7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two 5 gallon buckets of sanitizer with no label. cdi - labeled during the inspection. |
| 2015-07-20 |
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 half empty pan of shredded chicken in walk in cooler with no date mark; also, items that are date marked are given 8 days, ex: 7/17- 7/24. c |
| 2015-07-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken sotred above raw beef in reach in cooler at cook line. cdi - cooler rearranged with chicken on the bottom. repeat. |
| 2015-01-20 |
13 |
.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature. observed raw eggs being stored over raw beef in the reach in prep cooler. cdi- eggs were moved to the bottom s |
| 2015-01-20 |
42 |
.4-901.11 equipment and utensils, air-drying required - c. all utensils shall be air dried prior to stacking. observed twho plastic bins that were being stored wet. cdi by instruction. |
| 2014-08-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee using a towel to dry utensils. |
| 2014-08-29 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed dial stem thermometer 10f off. unable to calibrate thermometer during inspection; no tool available.4-302.12 provide a thin probe thermometer for accurate measure of |
| 2014-08-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf foods made from room temperature ingredients must be cooled to less than 45f with |
| 2014-08-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of chemicals near dish machine without labels. cdi by labeling. |
| 2014-08-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf if foods are holding less than 41f they may be kept for up to 7 days. if holding 42-45f foods may only be held for 4 days. foods must be |
| 2014-03-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: observed a cracked gasket on the interior of the reach in cooler across from the grill. |
| 2014-03-21 |
34 |
4-302.12 food temperature measuring devices - pf. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2014-03-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed a consumer advisory present on the front page of the menu with no disclosure symbols to indicate which foods/dishes can be haz |
| 2014-03-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed no date marking for the carne des grada's which pic stated were prepared two days ago. cdi by instruction: all foods prepared and cold |
| 2013-11-21 |
37 |
all food shall be protected from contamination while in storage. observed the ice behind the bar used for drinks to be uncovered. cdi- ice was covered. |
| 2013-11-21 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths on the food prep table. |
| 2013-11-21 |
23 |
a consumer advisory must consist of a disclosure and a reminder. observed menus to have a reminder with no disclosure. cdi by instruction. |
| 2013-11-21 |
54 |
all employee foods shall be stored in a designated area. observed employee foods being stored with consumer foods in the reach in cooler behind the bar. |
| 2013-08-15 |
26 |
all toxic.substances shall be labeled properly. observed no label on a bottle of cleaner in the wash basin. observed no label on the buckets on sanitizer. cdi by instruction. |
| 2013-08-15 |
14 |
all food contact surfaces shall be clean to sight and touch. observed build-up on the nozzle of the soft drink dispenser behind the bar. |
| 2013-08-15 |
13 |
all foods shall be stored in order of final cook temperature. observed raw meats being stored over cooked chicken in the walk in cooler. cdi- chicken was moved to the top shelf. |
| 2013-01-03 |
2 |
must have effective employee health policy in place to address reportable symptoms and illnesses. pic stated that they had all employees sign employee health form however signed forms were not on site during inspection. when employee asked about policy; |
| 2013-01-03 |
39 |
once wet or soiled; all wiping cloths must be stored in sanitizer solution. observed several cloths on prep surfaces. do not use wiping cloths for other purposes than cleaning. observed cloths being used to wipe hands and to hold hot handles of pans. |
| 2013-01-03 |
31 |
rapidly cool all potentially hazardous foods/tcs foods using shallow containers; ice baths or other effective means. observed large covered container of salsa made earlier today; 62f. cdi by placing in several shallow containers to facilitate cooling. |
| 2013-01-03 |
26 |
properly label all spray bottles to prevent accidental contamination. observed several spray bottles of chemicals unlabeled. |
| 2013-01-03 |
23 |
consumer advisory on menu is incomplete. statement on menu states that additional written information is available upon request however facility does not have any written information to provide if requested. cdi by instruction. must have by next inspec |
| 2013-01-03 |
21 |
all potentially hazardous/tcs ready to eat foods in refrigeration for more than 24 hrs must be labeled with date of preparation or discard date. observed several items in prep unit not labeled with date. observed shredded lettuce in walk in cooler with |
| 2013-01-03 |
14 |
properly wash; rinse and sanitize all food contact surfaces. observed sinks behind bar set up incorrectly. observed wash; sanitize; rinse set up. cdi by setting up sinks properly.provide sanitizer for use during operation. observed no sanitizer readil |
| 2013-01-03 |
13 |
single use gloves shall be used for one purpose only and discarded when soiled. observed employee wearing gloves handle bag of raw chicken and then continue to handle ready to eat cheese. cdi by having employee discard gloves and wash hands. |
| 2013-01-03 |
1 |
must have a certified food safety manager on duty during all times of operation. observed person in charge present not certified. cdi by instruction. |