| Violation Date |
Code |
Description |
| 2018-12-19 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the black prep unit and both doors of the produce reach in cooler. replace gaskets.4-202.11 food contact surfaces shall be smooth, free of open seams, cr |
| 2018-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed bags of cabbage stored on the floor. |
| 2018-12-19 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed an unlabeled container of sugar. cdi - container was labeled. |
| 2018-12-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bottle stored on a prep table. cdi - bottle was removed. |
| 2018-12-19 |
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 cut cabbage without date in the prep unit. cdi - cabbage was cut on monday (12/17); item was voluntarily discarded. |
| 2018-12-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw steak in the reach in cooler. cdi - items were rearranged correctly. |
| 2018-09-10 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's purse stored on top of a rice bin. cdi -purse was removed. |
| 2018-09-10 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the shelves in the freezer in the bakery area and on the shelves above the prep sinks. |
| 2018-09-10 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of sanitizer and a bottle of fabuloso unlabeled. cdi - bottles were labeled. |
| 2018-09-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed rice, beans, beans and ch |
| 2018-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pico, lettuce, tomatoes and black beans above 45f. cdi - items were cooled to at least 45f; see temperature chart. |
| 2018-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of fantastico unlabeled. cdi - bottle was labeled. |
| 2018-06-14 |
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 a container of rice in the prep unit at 52f. pic stated it was cooked and cooled last night and had not been taken out thi |
| 2018-06-14 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on all prep units and reach in units. replace gaskets. |
| 2018-02-14 |
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 from cooler doors and handles throughout. |
| 2018-02-14 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on reach in cooler door. |
| 2018-02-14 |
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 with no handle stored in containers of cooked beans. cdi - scoop removed. |
| 2018-02-14 |
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 slaw made more than one day ago with no date mark. cdi - pic back dated slaw; all other items correctly date marked. |
| 2018-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cheese overstocked in flip top and holding above 45f; lettuce and tomatoes also overstocked but still holding below 45f for now. cdi - all overstocked product removed and placed in reac |
| 2018-02-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-11-03 |
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 from low prep cooler door gaskets. |
| 2017-11-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. bottles of marinade stored on floor behind bar. cdi - relocated to low shelf. |
| 2017-11-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf kidney beans cooling in deep pans with plastic wrap and lids on top; rice cooling |
| 2017-11-03 |
18 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf white rice and red kidney beans still cooling from last night; rice and refried beans cooling on an insufficient ice bath on no |
| 2017-11-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf one new employee does not have a signed health policy. cdi - pic reviewed policy with pic and employee signed. |
| 2017-07-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of table cleaner with no label. cdi - labeled during the inspection. |
| 2017-07-31 |
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 beans and tamales cooling for more than 6 hours and still above 45f. cdi- all discarded. repeat violation. |
| 2017-07-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. two sacks of onions stored on floor behind bar. relocate above floor. |
| 2017-07-31 |
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 tomatoes placed in flip top to cool; beans and tamales cooling in thick portions w |
| 2017-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from cooler gaskets throughout. improvement noted from last inspection. |
| 2017-07-31 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean walls by prep station and handsink. |
| 2017-06-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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 one employee donned gloves wi |
| 2017-06-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above raw beef in reach in freezer; raw shell eggs stored on top of flip top cooler. cdi - raw chicken re |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw shell egg and papusa cheese mix held off temperature control and holding above 45f. cdi - eggs relocated to reach in cooler for rapid cool down; papusa mix placed on tphc. tphc paper |
| 2017-06-14 |
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 no date marking system in place. cdi - items were correctly back dated when staff were certain of dates prepared; all other cooked foods dis |
| 2017-06-14 |
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 missing disclosure statement, these items may be cooked to order. also, items offered under cons |
| 2017-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf multiple spray bottles of cleaners with no labels. cdi - all labeled during the inspection. |
| 2017-06-14 |
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 slaw cooling in thick portion; also, rice and beans wrapped in plastic while cooli |
| 2017-06-14 |
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 metal pan of slaw cooling from 2 days prior and still at 50f in the center. discarded. |
| 2017-06-14 |
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 4-501.11 maintain equipment in good repair. observed hole in meat prep sink repaired with |
| 2017-06-14 |
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 of food debris from reach in cooler shelves and cooler door gaskets throughout. |
| 2017-06-14 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no cover on trash can in women's room. install cover as required. |
| 2017-06-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers s |
| 2017-06-14 |
54 |
6-303.11 provide at least 20 foot candles at dish washing area. light panel is not functioning above three comp sink. repair. |
| 2017-06-14 |
33 |
3-501.13 use approved thawing methods. raw chicken thawing under running water greater than 70f. cdi - chicken processed and placed in reach in cooler to finish thawing. |
| 2017-03-20 |
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 slaw made the day before still cooling in reach in cooler. cdi - discarded. |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p queso cheese blocks holding above 45f in flip top cooler. cdi - relocated to low prep cooler for rapid cooling. recommended keeping product in low prep cooler as it is more difficult to |
| 2017-03-20 |
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 pork cooked yesterday in low prep cooler with no date mark. cdi - back dated; all other items were dated as needed. improvment from last ins |
| 2017-03-20 |
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 slaw cooling in 4 gallon containers with lids on. cdi - discarded due to cooling |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. replace damaged door gaskets. |
| 2017-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean food debris and crumbs from prep cooler door gaskets. |
| 2017-03-20 |
54 |
6-303.11 provide at least 20 foot candles at dish washing areas. one light panel is not functioning above the three comp sink. repair |
| 2017-03-20 |
33 |
3-501.13 use approved thawing methods. frozen beef thawing in a container of standing water at prep sink. cdi - water turned on to flow over product. |
| 2016-11-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf slaw made two days prior with no date mark. cdi - slaw back dated; discussed hold time based on holding temp with pic. |
| 2016-11-16 |
54 |
6-303.11 provide at least 20 foot candles at dish washing areas. one light pannel is not functioning above the three comp sink. repair. |
| 2016-11-16 |
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 lettuce cut today and placed in the flip top to cool. cdi - lettuce relocated to r |
| 2016-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and beans stored on top of cooler < 135f. repeat violation. cdi by moving rice and beans to cooler to continue cooling process. pic stated that both rice and beans were in |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage in prep sink stored > 45f. cabbage is being prepared, but observed no activity with cabbage during inspection. cdi by employee finishing working with cabbage and |
| 2016-06-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surface. |
| 2016-03-03 |
33 |
3-501.13 use approved thawing methods. observed beef and chicken thawing at prep sink in standing water. |
| 2016-03-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and beans stored on countertop < 135f. cdi reheated to 165f for 15 seconds. |
| 2016-03-03 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed utensils in 3 compartment sink not being properly sanitized. utensis were being rinsed with sanitizer. cdi by filling compartment and soaking ute |
| 2016-03-03 |
13 |
.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken and raw beef in bus tub with standing water thawing. cdi by seperating chicken and beef. |
| 2016-03-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed mens restroom without hand towels. cdi added hand towels. |
| 2015-11-23 |
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 dry food scoop handle stored in rice. |
| 2015-11-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of chemical cleaner. cdi labeled. |
| 2015-11-23 |
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 refried beans stored in prep cooler 98f. pic stated that beans were prepared in a.m.- determined that beans were not proper |
| 2015-07-23 |
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 rice stored in refrigeration without date mark. pic stated that rice was prepared the day prior to inspection. |
| 2015-07-23 |
13 |
.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef steak in upright cooler. cdi by arranging order of storage. |
| 2015-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverages stored on food prep table. cdi by removing from kitchen. |
| 2015-02-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed cooked rice and beans 73f. foods were being used at the time but suggested to keep them in an ice bath or in the prep cooler |
| 2015-02-27 |
31 |
3-501.15 cooling methods - pf: chicken tamales were being cooled at room temperature. tamales were 170f. cdi- told to place in cooler or freezer before food reaches danger zone (135f or below) |
| 2015-02-27 |
6 |
2-301.15 where to wash - pf: observed employee rinsing hands in prep sink. employee then changed gloves. cdi- explained to pic that employees are to wash hands in hand sink and are not supposed to wash gloves on the hands. gloves must be thrown out after |
| 2015-02-27 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: discontinue storing pan of chicken tamales on top of open trash can. |
| 2014-11-07 |
18 |
3-501.14 cooling - p:observed refried beans cooling improperly. 70f. |
| 2014-11-07 |
54 |
general comment: 6-202.11 light bulbs, protective shielding - c. all light bulbs shall be sheilded or shatter proof. observed no sheilding over the lighting above the can wash. |
| 2014-11-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. all floors walls and ceilings shall be smooth and easily cleanable. observed missing tiles in the kitchen. |
| 2014-11-07 |
51 |
5-501.17 toilet room receptacle, covered - c. a covered receptacle shall be provided in all women's bathrooms. observed no covered receptacle in the women's bathroom. |
| 2014-11-07 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue reusing milk jugs. single use items only. |
| 2014-11-07 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizer between uses. observed a wet wiping cloth being stored on the food prep table. cdi. |
| 2014-11-07 |
33 |
3-501.13 thawing - c: observed hens thawing at room temperature in prep sink. must thaw in cooler, under cold running water, or in microwave as a a part of the cooking process. |
| 2014-11-07 |
31 |
3-501.15 cooling methods - pf: observed refried beans stacked too high in container to cool properly. cdi-split in small containers |
| 2014-07-31 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under fryer and beside food storage bins. |
| 2014-07-31 |
38 |
2-402.11 effectiveness-hair restraints - c: all employees must wear hair restraints. observed hair on a container of uncooked food. |
| 2014-07-31 |
35 |
3-602.11 food labels - pf: all foods packaged for grab and go purchases must include labels containing ingredients and nutritional facts, |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: coleslaw 50f. must keep cold foods cold at 45f or below. cdi-split in smaller containers |
| 2014-03-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: do not store containers of cheese directly inside of containers of prok and cheese papusa filling. keep all food separated and covered during storage. cdi-separated and cove |
| 2014-03-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: containers of bean tamales and cole slaw need to be dated. made the day prior to inspection. cdi-dated items |
| 2014-03-24 |
6 |
2-301.12 cleaning procedure - p: employees observed washing hands with gloves on. must remove gloves, wash hands properly, and then put on new gloves. cdi-employees removed gloves and washed hands properly. |
| 2014-03-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf:need to add a consumer advisory to menus. serving eggs undercooked. need to have a disclosure and a reminder. ex: consuming raw or unde |
| 2014-03-24 |
53 |
6-201.16 wall and ceiling coverings and coatings - c: replace water damaged ceiling tile above 3 comp sink. |
| 2014-03-24 |
45 |
4-202.16 nonfood-contact surfaces - c: do not use plastic or paper towels as sink stoppers. |
| 2014-03-24 |
47 |
.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean inside cabinet under front counter hand sink. spilled soda syrup. |
| 2014-03-24 |
35 |
3-602.11 food labels - pf: label spray bottle(water) in bakery area. cakes that are individually wrapped and for self serve to sale must have labels containing nutritional facts/ingredients. |
| 2013-11-22 |
43 |
4-502.13 single-service and single-use articles-use limitations - csingle service items may not be re-used. observed gallon milk jugs being re-used for storage of other beverages. pic stated that he has ordered some new containers for this purpose but h |
| 2013-11-22 |
35 |
3-302.12 food storage containers identified with common name of food - cproperly label all foods that are not clearly identifiable. observed two containers of white dry good items without labels. |
| 2013-11-22 |
31 |
3-501.15 cooling methods - pfrapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. observed containers of cooked mixed vegetables, cooked corn on cob etc. 80-90f in reach refrigerator tightly covered with plas |
| 2013-11-22 |
26 |
7-102.11 common name-working containers - pfproperly label all spray bottles with common name of chemical to prevent accidental contaminatino of food, utensils etc. observed one spray bottle of chemical unabeled. cdi by labeling. |
| 2013-11-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods 45f and below. observed three bowls of papusa fillings on counter next to grill, 79-82f. discussion with pic i |
| 2013-11-22 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times of operation. observed pic not certified. cdi by instruction; must have in place by 1/1/2014 to avoid 2 point deduction. pic stated that h |
| 2013-09-25 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times during operation. observed both pic's not certified. cdi by instruction. must have certification by 1/1/2014 to avoid two point deduction. |
| 2013-09-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p properly wash, rinse and sanitize all food contact surfaces. observed dirty utensils stacked in middle sink of 3 compartment sink and employee rinsing cutting boar |
| 2013-09-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods 45f and below. observed cheese filling for papusas in refrigerator 63f. pic stated that filling was microwaved |
| 2013-09-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard da |
| 2013-09-25 |
26 |
7-102.11 common name-working containers - pfproperly label all spray bottles to prevent accidental contamination. observed one spray bottle of chemical labeled. cdi. |
| 2013-09-25 |
43 |
4-502.13 single-service and single-use articles-use limitations - cdo not re-use single service items. observed multiple plastic gallon milk jugs being reused for the storage of juices, salsas and horchatta. |
| 2013-09-25 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pfmaintain water in wash vat of sink at least 110f while washing utensils. observed dirty water in wash vat of sink 91f. cdi by emptying and refilling with clean hot water. |
| 2013-09-25 |
47 |
4-602.13 nonfood contact surfaces - cproperly clean shelving and extra/unused utensils behind 3 compartment sink. observed with food debris/accumulation. |
| 2013-09-25 |
35 |
3-302.12 food storage containers identified with common name of food - cproperly label all containers of dry good items that are not readily identifiable. observed several containers of dry good items (flour, sugar, salt) etc. not labeled. |
| 2013-03-08 |
2 |
all facilites must follow and implement an employee health policy. observed no employee health policy in place. cdi; by instruction to have in place by next inspection; gave spanish copies out. |
| 2013-03-08 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-03-08 |
21 |
once opened/prepared rte tcs foods held under refrigeration for more than 24 hours shall be date marked. observed improper date marking of foods. cdi; by instruction to have corrected by next inspection. |
| 2013-03-08 |
20 |
maintain potentially hazardous (tcs) foods for cold holding at 45f/below. observed various pupusa fillings that wer held in reach-in cooler > 45f. owner reports that bowls of fillings are heated in microwave once customer orders; then leftover filling is |
| 2013-03-08 |
13 |
properly store rte foods in correct storage order to prevent cross contamination. observed zip lock bags of cooked food stored below raw beef in 2-door reach-in. cdi-food rearranged. |
| 2013-03-08 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |