| Violation Date |
Code |
Description |
| 2018-11-29 |
47 |
repeat: 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in the back kitchen with buildup. clean.observed food on pot and pans that were stored as clean. |
| 2018-11-29 |
42 |
repeat: 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several pans wet stacked. |
| 2018-11-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed employees preparing food without a hair restraint (1 person) nor beard guards (3 people). provide. |
| 2018-11-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.observed several cold holding units with broken/ not accurate thermometers. cdi- replaced. |
| 2018-11-29 |
31 |
repeat: 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. -pfobserved pans of lettuce that was preped today stored stacked on top of each |
| 2018-11-29 |
20 |
no points deducted: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved a container of pico at 49f. cdi- placed in the walkin cooler to cool immediately. now 46f.observed a container of cilantro at 51. cdi- placed in the walkin fr |
| 2018-11-29 |
18 |
no points deducted: 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. -pobserved gravy from breakfast at 89f after 2 hours and 5 minutes of cooling. cdi- discarded. |
| 2018-11-29 |
8 |
no points deducted:6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at the dispenser on the front line. cdi- placed napkins at the sink. |
| 2018-11-29 |
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 an employee turn the water off with his hands after washing them.-observed an employee wi |
| 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 grits and gravy cooling from breakfast service inside walk-in cooler in s |
| 2018-06-26 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed one stack of containers stacked wet in kitchen area. (points not increased due to improvement). |
| 2018-06-26 |
45 |
repeat4-501.11 maintain equipment in good repair. observed damaged plastic containers in need of replacing / discarding. (points not increased due to improvement) |
| 2018-06-26 |
53 |
repeat6-501.11 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 areas of walls at front service area damaged in need of touch-up paintin |
| 2018-06-26 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving inside walk-in cooler collecting heavy debris in need of cleaning |
| 2018-01-18 |
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 spice shaker and squeeze bottle without labeling by grill. |
| 2018-01-18 |
6 |
2-301.11 keep hands and arms clean. -p observed dish washing hand sink to be dry upon arrival. dishwasher was present and had washed a bunch of containers this morning. ensure dishwasher is washing hands when switching from dirty to clean dishes. ensure d |
| 2018-01-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tomato chopper/wall slicer with food debris left in the cracks and crevices. employee stated she had used chopper this morning. chopper had been |
| 2018-01-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat observed multiple items in front hot box holding at temperatures below 135f including chicken, rice, black beans, and pork. cdi: pic reheated all items to 165f or above. ehs chec |
| 2018-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed romaine lettuce holding above 45f on ice behind chip station. ehs explained how ice needs to surround the pan in order to keep product at 45f or below. cdi: lettuce taken to wal |
| 2018-01-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored outside of sanitizer bucket under front steam table. ensure wiping cloths remain in sanitizer when not in use. |
| 2018-01-18 |
45 |
4-501.11 maintain equipment in good repair. repeat observed walk-in cooler shelf with heavy rust. observed walk-in cooler floor with large pits in need of repair. |
| 2018-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed containers wet-stacked by three compartment sink. |
| 2018-01-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on dish drying rack above three compartment sink. observed cleaning needed on walk-in cooler fan cover and walk-in cooler flo |
| 2018-01-18 |
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. repeat observed cleaning needed on the frp wall behind th |
| 2018-01-18 |
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 used for tossing stir-fry peppers being stored in quat sanitizer i |
| 2017-11-21 |
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. observed cleaning needed on the frp wall behind three com |
| 2017-11-21 |
47 |
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 dish drying rack above three compartment sink. observed cleaning needed on the exterior of sugar container under back prep table. |
| 2017-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler shelf with heavy rust. |
| 2017-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed dishes and pans wet stacked by three compartment sink. cdi: ehs had discussion with dishwasher about how to stack dishes pyramid style to allow for proper air drying |
| 2017-11-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed sanitizer bucket with wiping cloths with 75 ppm quat in kitchen and 100 ppm quat on front line. cdi: sanitizer buckets were refilled with sanitizer at proper concentration. e |
| 2017-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hash browns holding below 135f on front line steam table. all other items were well above 135f. cdi: potatoes were taken to steamer to be properly reheated to 165f or higher wh |
| 2017-11-21 |
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 facility with great cooling methods consisting of leaving dishes uncovered to quickly cool and utilizing the prep freezer to |
| 2017-09-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed sanitizer buckets with wiping cloths at less than 50 ppm quat on front line. cdi: pic refilled sanitizer buckets with proper concentration of 250 ppm quat. |
| 2017-09-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. repeat observed single service containers being stored face-up under prep line with debris in container. cdi: articles were inverted. |
| 2017-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed wet stacked dishes on shelving by three compartment sink. |
| 2017-09-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on the exterior of chip containers out front. observed dust build-up on large fan in kitchen. observed cleaning needed on cle |
| 2017-05-02 |
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 on the outsides of chip containers on front line. observed cleaning needed on the blade of the can opener. |
| 2017-05-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service containers being stored face-up under prep line with potential for contamination. cdi: pic inverted containers to eliminate contamination |
| 2017-05-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacking of pans on clean dish shelf near three compartment sink. |
| 2017-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored out of sanitizer around kitchen. cdi: pic placed cloths in sanitizer buckets. |
| 2017-05-02 |
35 |
a 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -repeat- observed bottle of oil and spice shaker not labeled by the grill. |
| 2017-05-02 |
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 great cooling methods with cooling hot foods from 135f to 70f by venting o |
| 2017-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped lettuce in pans near front line. lettuce was at temperatures greater than 45f. lettuce had been prepared for lunch less than an hour before cdi: ice bag was placed on le |
| 2017-03-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed drinkcups to be overstacked at register area and at self serve coffee station. |
| 2017-03-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedbottle with clear liquid in it at frying station. pic stated that it was oil for the eggs. cdi: item was labeled. |
| 2017-03-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfobserved pic knew symptoms to look for off the top of his head but could not name illnesses. facility has a written policy that |
| 2016-11-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration to be 50ppm quat at dispenser. cdi: pic fixed dispenser so it is dispensing at 150ppm quat. all buckets refilled to proper concentratio |
| 2016-11-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and ground beef below 135f in hot box at line. cdi: items reheated to 165f. hot box temperature increased. |
| 2016-11-10 |
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 in wic including sausage, beef, salsa, and queso cooling whi |
| 2016-11-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored throughout facility. cdi: all cloths taken to dirty rag bin. observed santizer buckets in several locations to have 0ppm sanitizer. cdi: buckets refilled to prop |
| 2016-11-10 |
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 pans of grits in wic cooling over 2 hours above 70f. cdi: grits discarded. |
| 2016-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items throughout drying racks. cdi: items separated for air drying. repeat violation |
| 2016-11-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on ric. observed leaking ice machine in kitchen. pic stated that new machine will be installed in the next few weeks. repeat violation |
| 2016-11-10 |
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 spatulas and scoops stored in water at room temperature througho |
| 2016-08-01 |
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. observed mold buildup on wall behind three compartment s |
| 2016-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris buildup on surfaces of reach in cooler in office area. |
| 2016-08-01 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets in need of replacement on front lowboy refrigerator. |
| 2016-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris in clean dish area. cdi removed to rewash. |
| 2016-05-02 |
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 pico and tomatoes cooling in walk in at insufficient rate. cdi corrected cooling method. see chart above |
| 2016-05-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and steak below 135 degrees in hot holding cabinet cdi reheated products to proper temperatures. |
| 2016-05-02 |
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 pico and tomatoes cooling in too large of a volume . cdi spread product |
| 2016-05-02 |
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 in use utensils stored in pans of water at room temperatue. repeat |
| 2016-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed door to ice machine and shelving in walk in cooler in need of cleaning. |
| 2016-05-02 |
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 frp panels on walls near prep sink and behind 3 compartment sink in need of r |
| 2016-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-07 |
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 salsa , chicken, beef and black beans cooling covered . cdi vented to a |
| 2016-01-07 |
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 and recontaminate them by turning off faucet with clean hands. cdi |
| 2016-01-07 |
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 observed chicken cooling in walk in greater than 2 hours and greater than 70 degrees. cdi took to steamer and went to 165 degrees |
| 2016-01-07 |
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 utensils at grill stored in bin of water at 62 degrees. |
| 2016-01-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed inside face of ice machine door in need of cleaning. |
| 2016-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on salsa cooler in front prep area. -0 points- |
| 2016-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean under and around grill area. |
| 2016-01-07 |
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 area above three compartment sink molding. sink pulled away from wall . frp |
| 2016-01-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled plastic containers and metal pans, observed containers with sticky debris stacked on top of eachother. observed soiled dishes that were not cl |
| 2015-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed multiple containers of chicken that was between 113-130f. cdi items reheated. repeat. facility should restart reheating foods after cutting to enusre chicken will be held at p |
| 2015-11-16 |
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. observed multiple containers of salsa, pico, corn salsa, guacamole and tomatoes, c |
| 2015-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bins of chips stored on the floor. |
| 2015-11-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee handling food and wearing a watch. |
| 2015-11-16 |
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 sanitizer bin in 3 comp sink soiled with debris. |
| 2015-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers that were wet stacked on drying rack. |
| 2015-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed handles at walk in, reach in and prep units soiled with debris. |
| 2015-11-16 |
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 caulking missing behind 3 comp sink, wall peeling away behind prep sink, baseb |
| 2015-11-16 |
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 spatulas sitting in a container at room temperature and handles stored |
| 2015-08-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink comingled with food for the facility in the reach in unit. cdi items relocated. |
| 2015-08-05 |
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 pan of ground beef in walk in unit at 54f from last night. cdi item discarded. |
| 2015-08-05 |
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 multiple plastic containers of salsa, lettuce, pork, black beans, and pin |
| 2015-08-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed 4 metal pans of chicken in hot box at 117-120f. cdi items moved to steamer to be reheated. suggest facility check temperature of chicken once chopped and reheat if food is out |
| 2015-08-05 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee use lemons and limes without washing and use wash avocados and place back inside the original box. cdi items washed. |
| 2015-08-05 |
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. caulking needed behind prep and 3 comp sink. repeat. 6-502.12 floors, walls, ceilings i |
| 2015-08-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in back kitchen area. |
| 2015-05-20 |
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 caulking missing from behind 3 comp sink and prep sink missing caulking. |
| 2015-05-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked on utensil rack. |
| 2015-05-20 |
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. observed salsa, pico de gallo, corn mix, lettuce and stealk tightly covered in wal |
| 2015-05-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed black beans and steak below 135f. cdi items reheated. |
| 2015-05-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed 5 metal pans, an onion slicer, and 2 utensil scoops soiled with debris. there is a big improvement from last inspection. cdi items moved to sink for |
| 2015-01-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing gloves without handwashing. cdi hands washed and gloves changed. repeat. |
| 2015-01-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees go in and out of cooler with gloves and continue food prep. cdi gloves changed and hands washed. repeat.3-302.11(a) separate unwashed produ |
| 2015-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pans, serving utensils, and plastic containers soiled with food debris and ice machine covered with pink and black debris. verification required. |
| 2015-01-27 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf. food thermometers that are scaled in celsius and fahrenheit shall be accurate to +/- 1 degree. observed thin probe thermometer that was 4 degrees greater than designated temper |
| 2015-01-27 |
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 serving utensil handle stored in guacomole. |
| 2015-01-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth placed underneath cutting board. |
| 2015-01-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up on drying racks in front of 3 compartment sink, undersides of soda machine soiled with debris, and debris building up behind caulking |
| 2015-01-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees engaging in food prep without hair restraints. |
| 2014-10-16 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands after activities that contaminate them.-p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees change gloves without handwashing. cdi employees washed hands and changed g |
| 2014-10-16 |
13 |
3-304.15 (a) gloves, use limitation - p. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees go in and out of cooler and use gloves for multiple task withot proper glove change, and wipe glov |
| 2014-10-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled metal and plastic containers, speed racks with grea |
| 2014-10-16 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed chemical bottle not labeled. cdi item discarded. |
| 2014-10-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed ground beef at 124f, steak at 129, black beans at 126f, queso |
| 2014-10-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed orange juice containers stored by fron hand sink and bag of |
| 2014-10-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on all drying racks in dish ar |
| 2014-10-16 |
36 |
6-501.111 controlling pests. 6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. |
| 2014-08-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal containers, and plastic containers soiled with debri |
| 2014-08-11 |
31 |
3-501.15 cooling methods - pf.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 serrano peppers, lettuce, and tomatoes tig |
| 2014-08-11 |
37 |
6-404.11 segregation and location-distressed merchandise - pf. 6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed dented can on shelf with other good con |
| 2014-08-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed grilled chicken at 118 and steak at 124f. cdi items reheated. |
| 2014-08-11 |
45 |
4-101.11 characteristics-materials for construction and repair - p. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. obse |
| 2014-08-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of grease and debris on utensil drying r |
| 2014-08-11 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth used under cutting board. repeat. |
| 2014-04-22 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a sanitizer bucket in between uses or in a bin to be laundered. observed wet cloth under cutting board. |
| 2014-04-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held should be at 45f or below. observed lettuce sitting on a counter at 61f and creamers that says keep refrigera |
| 2014-04-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held should be 135f or above. observed grilled chicken pieces at 120 and steak at 124 in hot box. cdi food placed in steame |
| 2014-04-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed sanitizer buckets that was low and concentration and sanitizer in sink that was actively used soiled with food debris. c |
| 2014-04-22 |
8 |
6-301.12 hand drying provision - pf. hand drying devices shall be provided at all hand sinks. observed handwashing sink near 3 comp sink with not paper towels. cdi paper towels provided. |
| 2013-10-22 |
6 |
observed food employee use bare hands to turn off faucet handle. cdi2-301.12 cleaning procedure - employees shall use paper towel to turn of faucet handle or by other methods to prevent recontamination of hands. |
| 2013-10-22 |
20 |
observed tomatoes, lettuce and two types of salsa out of temperature. see temp. observations. cdi- placed in ice baths.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - cold food shall be |
| 2013-10-22 |
14 |
observed soda ice machine chute with minor black residue build-up. cdi- cleaned and sanitized. |
| 2013-10-22 |
42 |
observed numerous plastic containers and utensils not air-dried before storage.4-901.11 equipment and utensils, air-drying required - utensils and equipment shall be air-dried after cleaning and sanitizing. |
| 2013-10-22 |
37 |
observed a few lemons set out on counter for consumers not properly covered. cdi- covered.3-306.11 food display-preventing contamination by consumers |
| 2013-07-31 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved certifications. cdi by in |
| 2013-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed two types of salsa at 48f and 60f respectively while on the serving line. these were placed in ice baths to cool quickly. cdi. |
| 2013-07-31 |
26 |
7-102.11 common name-working containers. observed a bottle labeled sanitizer which contained quat concentrate at well over 400 ppm. cdi - remixed. |
| 2013-07-31 |
31 |
3-501.15 cooling methods. observed tightly covered containers of salsa, lettuce, roasted peppers etc above 45f. cool using proper methods such as shallow vented pans and ice baths. cdi - ice bath made. |
| 2013-07-31 |
13 |
3-304.15 (a) gloves, use limitation. gloves are for single use, must be changed when contaminated, with hand washing before new gloves are put on. observed one staff member rinse their gloves off in a prep sink. another touched their hair and face with |
| 2013-07-31 |
43 |
store single service off the ground. observed boxes of single service on the ground. |
| 2013-07-31 |
45 |
repair equipment as required by the transitional permit. |
| 2013-07-31 |
53 |
repair the facility as required by the transitional permit. |
| 2013-07-31 |
36 |
maintain the facility free of insects and pests. observed many small flies around the soda machine and in the back of the restaurant. |
| 2013-04-12 |
8 |
a hand sink may not be used for any reason other than handwashing. observed the back hand sink was holding dirty dishes in the bowl. cdi. |
| 2013-04-12 |
54 |
fix the lighting and shields as required by the transitional permit. |
| 2013-04-12 |
53 |
repair the facility as required by the transitional permit. |
| 2013-04-12 |
42 |
air dry utensils and equipment after cleaning and sanitizing. observed wet stacked pans. |
| 2013-04-12 |
31 |
use proper cooling methods to cool food. observed cooked beef at 55f was tightly covered in the walk-in. also; cut lettuce was in a large plastic container sitting on a minimal amount of ice. this product is very unlikely to cool in this manner. cdi. |
| 2013-04-12 |
20 |
roasted tomato salsa was observed at 55f. cdi by rapid cooling. |
| 2013-04-12 |
14 |
maintain the ice machine clean to sight and touch. observed the ice machine with black build up on the interior. cdi. |
| 2013-04-12 |
14 |
the chlorine sanitizer in the 3 compartment sink was observed at 0-10 ppm. cdi by remaking at 100 ppm. |
| 2013-04-12 |
2 |
continue making employees aware of the employee health policy. some employees were shaky on what information is included. cdi by instruction. |