| Violation Date |
Code |
Description |
| 2019-01-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed brownies wrapped |
| 2018-08-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor. |
| 2018-08-27 |
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 several items cooling improperly. observed just cut lettuce cooling in ope |
| 2018-04-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on salsa cups stored as clean. cdi-taken to be re-washed.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. |
| 2017-12-06 |
33 |
3-501.13 use approved thawing methods. observed raw fish thawing in standing water in prep sink. |
| 2017-12-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-removed from service. |
| 2017-12-06 |
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 two pans of pinto beans and two small pans of salsa with date mark of 11/29 which would have nee |
| 2017-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in cold drawers under grill above 45f. see temperature chart. observed temperature gauge on unit at 29-30f. unable to determine how long items were out of temperature. cdi |
| 2017-09-01 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored on side of ice bin which could be subject to splash c |
| 2017-09-01 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medications not stored properly over boxed food items in dry storage. |
| 2017-09-01 |
17 |
. . 3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed items just reheated on steam table well below 165f. ensure reheated items in microwave are stirred thoroughly before placing out in steam well. |
| 2017-09-01 |
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 observed employee place raw chicken on grill and begin to handle clean t |
| 2017-05-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on cutting board of flip top unit. |
| 2017-05-26 |
16 |
h3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed employee cooking chicken on grill and one piece did not reach 165f. cdi-reheated to 193f. |
| 2017-05-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken in steam well below 135f. cdi-reheated to 165f+. |
| 2017-05-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pan of ice stored in bar handsink. cdi-removed. |
| 2017-05-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility does not have test strips for chlorine dish machine and observed test strips for quat sanitizer washed out and unable to give proper reading. verification req |
| 2017-05-26 |
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 just cut lettuce cooling in open prep line. cool in walk in cooler or fre |
| 2017-03-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic clamshell to-go containers stored with dried food debris. |
| 2017-03-08 |
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 at bar stored in splash zone of handsink. |
| 2017-03-08 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados being prepped with stickers still on skin and cut through the sticker. remove sticker prior to washing. |
| 2017-03-08 |
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 one pan of salsa held past 7 days. cdi-discarded. |
| 2016-11-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two bags of onions on floor of walk in cooler. |
| 2016-11-22 |
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 container of cooked beef and rice held past 7 days. cdi-discarded. repeat. |
| 2016-08-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups stacked while wet. |
| 2016-08-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. |
| 2016-08-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling clean utensils without hair restraint. |
| 2016-08-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical bottles without any label. cdi-labeled, |
| 2016-08-22 |
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 sweet potato puree held past 7 days according to date. cdi-discarded. observed carnitas with |
| 2016-08-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored on food prep surface while food was being prepared. cdi-moved, |
| 2016-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up around ice chute of soda machine. |
| 2016-06-01 |
45 |
4-502.11(a) maintain utensils in good repair. observed utensils melted, warped, and not easily cleanable. |
| 2016-01-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed items reheated on stovetop but not stirred properly before being placed in hot holding unit to ensure all parts of product reach 165f. cdi-items stir |
| 2016-01-07 |
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 several items held past 7 days such as cooked pork, cooked sweet potato and cooked seafood. cd |
| 2016-01-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-labeled. |
| 2015-08-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a home canned item that pic states belongs to an employee on a shelf in walk in cooler. |
| 2015-08-18 |
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 clean chill sticks stored in direct contact with freezer shelving. |
| 2015-08-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employees cutting fruit and avocados with sticker still attached to outside rind. wash produce properly by removing stickers prior to washing. |
| 2015-08-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed a server preparing fruit for infused water without a hair restraint. |
| 2015-08-18 |
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 preparing fruit for infused water with bare hands. cdi-fruit discarded, employee directed to wash |
| 2015-04-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling/preparing food without hair restraints on. |
| 2015-04-14 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer in buckets, 3-compartment sink, and spray bottles too strong for fcs. observed test strips turned bluish cooler - > 400ppm. cdi - by diluting sanitizer |
| 2014-12-22 |
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 several ice paddles/chill sticks stored in direct contact with shelf and |
| 2014-12-22 |
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 shredded romaine lettuce cooling improperly @ 54f on cold prep table out |
| 2014-12-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one bottle of quat sanitizer @ 0ppm. cdi - dumped and refilled with proper concentration. |
| 2014-09-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones and employee drink stored shelf at prep area above prep table next to seasoning. -all employee items were relocated. |
| 2014-09-22 |
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 two large containers of fresco salsa and one large container of corn sals |
| 2014-09-22 |
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 different types of salsas prepared at different dates stored in prep cooler at front not date marked. cdi - date marking process s |
| 2014-06-03 |
31 |
3-501.15 ensure proper methods are used for cooling of tcs foods. observed two containers of freco sauce cooling in walk-in stacked with lids on. cdi, lids removed and containers unstacked to meet proper cooling methods. |
| 2014-06-03 |
14 |
4-501.114 maintain sanitizer at proper strength. observed quat sanitizer at 3-comp sink and red bucket out front serving line < 200ppm. cdi, changed out and corrected to proper concentration.4-601.11 (a) ensure equipment food contact surfaces are clean to |
| 2014-06-03 |
42 |
4-901.11 ensure dishes/equipment are air-dried before stacking. observed metal food pans and plastic containers wet stacked. |
| 2014-02-10 |
37 |
3-305.11 store dry goods properly to prevent contamination. observed open bag of all purpose flour stored. |
| 2014-02-10 |
35 |
3-302.12. all dry goods removed from original containers and stored in clear containers must be labeled. observed all purpose flour and sugar containers not labeled. labeled by owner during inspection. |
| 2014-02-10 |
8 |
6-301.12 keep paper towels available at each handsink for proper handwashing. oberved paper towels missing from handsink next to dish area. cdi by providing during inspection. |
| 2013-10-31 |
39 |
3-304.14 wiping cloths, use limitation. observed sanitizer buckets with wiping cloths stored on floor at front service line and at bar. buckets removed from floor during inspection. |
| 2013-10-31 |
31 |
3-501.15 cooling methods. observed fresca salsa at 44f that had cooled improperly in a tall 20 liter container in walk-in cooler. cdi, fresco was transferred into another smaller container during inspection.observed a container of lettuce mix that had jus |
| 2013-10-31 |
26 |
7-102.11 common name-working containers. observed a few unlabeled sanitizer spray bottles stored in kitchen. cdi, labeled during inspection.7-204.11 sanitizers, criteria-chemicals. observed quat sanitizer in buckets at front service line & spray bottle < |
| 2013-10-31 |
4 |
2-401.11 eating, drinking, or using tobacco. observed covered employee beverage in cup with lid in straw stored on shelf above prep sink in kitchen. cdi, drink discarded. |
| 2013-07-23 |
26 |
7-102.11 common name-working containers. ensure all working containers of chemicals are properly labeled with common name. observed two spray bottles that were not labeled. cdi, labeled on site.7-204.11 sanitizers, criteria-chemicals. ensure that sanitize |
| 2013-07-23 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition. ensure that tcs/ready-to-eat foods helf under refrigeration more than 24 hours are date marked properly and not to exceed expiration. observed a pan |
| 2013-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety food (tcs) are maintained at or below 45f. observed line cooler holding some food ite |
| 2013-01-18 |
20 |
maintain all ph/tcs (potentially hazardous / time-temperature control for safety)foods at 41f or below. observed items on the top of the line cooler over 50f. units thermastat was adjusted; pans were pulled and put on ice to maintain temperature until u |
| 2013-01-18 |
41 |
keep handle of utensil out of the ceviche. observed handle touching the food. |
| 2013-01-18 |
39 |
cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be: |
| 2013-01-18 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fille |
| 2013-01-18 |
7 |
no bare hand contact with rte (ready to eat) food. observed line cook warm tortillas on the flat top grill and start to remove them without gloves or utensil. instructed him to use a utensil and he also put on gloves. |