| Violation Date |
Code |
Description |
| 2018-10-24 |
53 |
general comment:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors throughout kitchen especially at dish area in need of regrouting. observed some areas in kitchen whe |
| 2018-10-24 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board at bar area with deep cuts. 4-501.11 maintain equipment in good repair. observed fryer basket with loose and broken wires |
| 2018-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes. |
| 2018-10-24 |
41 |
general comment: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 inside room temperature water at cook ar |
| 2018-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths and paper towels being stored under cutting boards. observed quat sanitizer bucket at front bar area only 50ppm. cdi: corrected to proper concentration. 3-304.14(e) st |
| 2018-10-24 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed a pan of yucca that was hot holding inside cambro at 93f. cdi: yucca was reheated to 165f. advised to discontinue holding food hot in cambros and use proper ho |
| 2018-10-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed chemical dishmachine not sanitizing properly. concentration at 0ppm as indicated by test strips. it was determined that staff was unaware that sanitizer conta |
| 2018-04-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. personal drinks that were uncovered observed stored on prep/food contact surfaces throughout kitchen. cdi: drinks were discarded. |
| 2018-04-11 |
26 |
general comment:7-201.11 store toxic materials to avoid contamination. -p. orange cleaner spray bottle observed stored on prep table at front prep cooler. cdi: relocated to chemical shelf. |
| 2018-04-11 |
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. veggie stock cooling in large batch and covered, 2 pans of gravy cooling in large |
| 2018-04-11 |
18 |
repeat: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. large stock pot of veggie stock that cooled from yesterday in walk-in cooler still at 55 deg f. manager stated that veggie st |
| 2018-04-11 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards observed worn and with deep cuts. manager stated that he is in the process of getting all new cutting boards; 2 new cutting board |
| 2018-04-11 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. food stored on floor inside walk-in freezer. |
| 2017-11-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2017-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed chipping of shelving in walk in cooler and broken handle on reach in freezer. |
| 2017-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip top at 57f. lettuce had just been prepped and placed in the walk in to cool. lettuce was less than 45f by end of inspection. improvement noted since last inspect |
| 2017-11-29 |
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 beans cooling in insufficient ice bath. temperatures in temp log. cdi by placing the container in cooling unit to cool prope |
| 2017-04-26 |
45 |
4-501.11 maintain equipment in good repair. observed flip top unit holding at ~57 and broken gasket on reach in freezer. |
| 2017-04-26 |
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 ladle entirely submerged in food in flip top cooler. cdi by removal for |
| 2017-04-26 |
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 single container of salsa in the walk in with no date marking. cdi by date marking container. |
| 2017-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in a flip top holding between 48 and 57. flip top ambient air temperature was ~57. cdi by voluntary discard of all tcs items held over night in the unit and remova |
| 2017-04-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved dishwasher fail to fully submerge some containers in sanitizing solution. cdi by fully submerging containers and instructing dishwasher to fully s |
| 2017-01-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed facility with parcooked pork. cdi items discarded. provided facility with noncontinuous cooking application if they wa |
| 2017-01-25 |
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 employees was hands for about 10 seconds. cdi hands rewashed. 2-301.14 wash hands after |
| 2017-01-25 |
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 muscles that was held over for over 7 days. cdi item discarded. observed sliced ham and salami |
| 2017-01-25 |
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 two sanitizer buckets that were soiled with debris and at 0ppm. cdi buckets refilled at pro |
| 2016-09-07 |
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 walk in cooler floor dented in areas. repair floors such that they are smooth |
| 2016-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed masking tape date mark sticker residue left on multiple containers in the dish storage area. cdi by pic removing items for removal and rewash/rinse |
| 2016-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored under cutting boards. cutting boards should be stored over absorbent surfaces as the surface will absorb any food/moisture particles, and contaminate th |
| 2016-09-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw beef container on the floor of the walk in freezer. item was removed by an employee. insure food items are not stored on th |
| 2016-09-07 |
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 multiple items past the 7 day datemark window allowed by the walk in cooler. items were mai |
| 2016-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed slicer with visible food debris on blade, where the food falls, and non-food contact surfaces. ensure slicer is being cleaned after use or |
| 2016-06-30 |
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 - 0pts - observed cooked foods that are frozen and not dated. all tcs foods regards of state should be dated. cdi- dated |
| 2016-06-30 |
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 lettuce and tomatoes stored on make top unit reading 48-51f. cdi- place |
| 2016-06-30 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - 0pts - salmon and tilapia labeled on menu as may be raw or undercooked with no letter of guarantee. cdi- pic states that they |
| 2016-06-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-06-30 |
41 |
3-304.12 in-use utensils, between-use storage - c - 0 pts - observed employee using plate to scoop rice. use container with handle or utensils. |
| 2016-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed main walk in cooler with frozen condenser. pic had already moved all tcs items to different cold hold units in the facilty and was servicing the cooler when ehs began inspection. observed a large meat |
| 2016-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one wet nested pan near the dish area. • |
| 2016-03-16 |
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 tongs stored with handles in contact with tomatoes in the front cooler |
| 2016-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with debris on the rear edges of the blade. insure that when employees clean the slicer that all surfaces of the blade and surrounding areas i |
| 2015-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several containers with sticker debris on the sides. remove sticker debris from pots and pans when washing. |
| 2015-12-03 |
33 |
3-501.13 use approved thawing methods. observed large pork cuts thawing without temperature control near the rear prep sink, employee stated that he was preparing to use the pork. insure that tphc items are not left out for extended times without temper |
| 2015-12-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several milk jugs/half n half cartons not labelled with date of opening. cdi by pic dating items. |
| 2015-08-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a pot of soup cooling in an ice bath in the walk in. pot of soup was cov |
| 2015-08-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pl observed open packages of raw animal foods such as beef and seafood mix stored in the reach in freezer, items were stored over or next to ready to eat items such as pots of beans, hot dog |
| 2015-08-07 |
21 |
r3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a single container of mozzarella cheese in the reach in unit, and the bulk container of mozzarella in the walk in un-date marked. |
| 2015-08-07 |
33 |
3-501.13 use approved thawing methods. observed thawing shrimp in a large bowl in the rear area. pic stated that she was peeling the shrimp but had to leave to walk with inspector during inspection. cdi by pic thawing the shrimp in the walk in cooler. |
| 2015-08-07 |
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 a burnt lexan pan that was stored as clean. surface was pitted and no longer c |
| 2015-08-07 |
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. observed a spoon used to serve rice stored in a jug of water at 75f. informed p |
| 2015-08-07 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dumpster plug missing at time of inspection. owner called waste management company for replacement during inspection. |
| 2015-03-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed 1 employee put on gloves without washing hands. cdi instructed employee to wash hands.2-301.14 wash hands after handling soiled equipment or utensils and before food preparat |
| 2015-03-12 |
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 employee cutting bread with bare hands. cdi bread was discarded. |
| 2015-03-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored directly above washed produce. cdi were rearranged. |
| 2015-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in walk-in cooler above 45f. see temperature chart for item/temperature observations. cdi items voluntarily discarded by owner/operator. verification required |
| 2015-03-12 |
33 |
3-501.13 use approved thawing methods. observed tripe thawing at room temperature. cdi tripe was placed in walk-in cooler. |
| 2015-03-12 |
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 on 3/16/15. |
| 2015-03-12 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observer sanitizer too strong for food contact surfaces. cdi sanitizer diluted. |
| 2015-03-12 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed pork chops stored in trash bag in freezer. food can only be stored in food grade materials. |
| 2015-03-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces upon arrival. observed 1 wet wiping cloths stored on employee apron. |
| 2015-03-12 |
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 ladel stored in water at 74f. cdi ladel was removed from water. |
| 2015-03-12 |
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 several containers lids broken and damaged. cdi lids were discarded.4-205.10 e |
| 2015-03-12 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed exhaust hood at dish machine collecting dust. |
| 2015-03-12 |
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 bulk containers of sugar and flour in need of labeling. |
| 2014-11-25 |
50 |
5-402.13 conveying sewage - p observed mop water dumped outside back door in the parking lot. instructed pic that the inside can wash is where mop water must be dumped. |
| 2014-11-25 |
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 several cooked items that were not dated with the day they were cooked. in the walk in cooler, cooked chicken was not dated and |
| 2014-11-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausage stored in the same pan as sliced ham and cheese in the walk-in cooler. sausage was moved an d put with other raw foods. |
| 2014-07-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obse |
| 2014-07-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cooler not maintaining |
| 2014-07-25 |
31 |
3-501.15 cooling methods - pf. 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 from 135-70f within 2 hours and 70-45f within the f |
| 2014-07-25 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed shelves in walk-in cooler with food debris and microbial growth. |
| 2014-07-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be in good repair. observed metal floor in walk-in freezer lifting. observed rusted shelves in walk-in cooler.4-205.10 food equipment, certification and classification - c. equi |
| 2014-03-06 |
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 from 135f-70f with 2 hours and 70f-45f within the following 4 hours for |
| 2014-03-06 |
23 |
3-603.11 consumer advisory shall be provided for raw or undercooked animal items. disclosure missing on menu. some items asterisked but no statement made as to items being served cooked to order or undercooked. reminder in place on menu. disclosure mu |
| 2014-03-06 |
19 |
3-501.16 (a)(1) potentially hazardous hot food must be held at or above 135f. observed rice and cooked yuca hot held in a hot box below 135f. cdi items were reheated. |
| 2013-10-02 |
37 |
store food to prevent contamination. observed several items uncovered in walk in cooler. pic stated these items were recently prepped and were going to be covered. |
| 2013-10-02 |
36 |
facility shall be free of pests. observed large amount of fruit flies and sour smell near back door. a licensed pest control company should be used to eradicate infestation and eliminate harborage conditions. |
| 2013-10-02 |
31 |
use proper cooling methods to cool foods. observed just cut tomatoes cooling in a flip top prep unit. instructed pic to cool foods in walk in cooler or freezer and not a cold holding unit. |
| 2013-10-02 |
23 |
consumer advisory shall be provided for undercooked or raw animal items. disclosure missing on menu. items asterisked but no statement made as to items being served cooked to order or undercooked. reminder in place on menu. cdi-through instruction. |
| 2013-10-02 |
21 |
properly date mark ready to eat, refrigerated, potentially hazardous foods held more than 24 hours and no longer than 7 days. no date marking observed during inspection. pic stated that most foods are made fresh daily, explained and pointed out to pic tha |
| 2013-10-02 |
20 |
store tcs food cold at 45f or below. cooked meats inside cold hold drawers of flip top unit above 45f. meats had been left over night in drawers. could not determine how long meats were out of temperature. cdi-food voluntarily discarded and technician rep |
| 2013-10-02 |
6 |
properly wash hands. observed employee wash hands and turn off faucet with clean bare hands. cdi-through instruction. |
| 2013-01-08 |
34 |
observed 2 of 3 thermometers reading 40f in an ice bath. the third thermometer read 32f. thermometers recalibrated. food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accura |
| 2013-01-08 |
26 |
observed 1 bottle of sanitizer not labled. bottle labelled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the |
| 2013-01-08 |
31 |
observed lettuce recently cut in the flip top cooler at 48f. lettuce was sent to walk-in cooler for further cooling. cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the |
| 2013-01-08 |
37 |
observed raw chicken stored over cases of beer in the walk-in cooler. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-01-08 |
23 |
observed no consumer advisory in place for undercooked or partailly cooked. foods. items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. |
| 2013-01-08 |
41 |
observed tonges stored on the door handle of the stove. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above th |
| 2013-01-08 |
53 |
observed equipment and miscellanious items stored on the floor throughout the establishment. premisses must be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no |
| 2013-01-08 |
39 |
observed wet wiping cloths used and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2013-01-08 |
21 |
obserrved no date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated |