| Violation Date |
Code |
Description |
| 2018-12-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed clean equipment stored on rusty drying rack at clean drain board of 3 compartment sink. |
| 2018-12-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed several clean utensils and container lids stored inside containers collecting debris and soil. |
| 2018-12-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer buckets at 50 ppm and wet cloths held on counter surfaces and used to stabilize cutting boards. |
| 2018-12-26 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed bleach and water cleaner that employee was using to clean prep sink. pic stated that chemical mixture was used to clean toilets. communication to pic and employee on ensuring that proper clea |
| 2018-12-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 1 spray bottle of glass cleaner stored over clean napkins in storage cabinet behind front counter under handwashing sink. cdi, cleaner relocated for proper storage. |
| 2018-12-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed quat sanitizer low at 3 compartment sink and not being dispensed at required concentration. concentration indicated 50p |
| 2018-12-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat food in walk in cooler. cdi, foods relocated for proper storage. |
| 2018-12-26 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels available at hand washing sink near 3 compartment sink. cdi, towels provided. |
| 2018-12-26 |
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 2 food employees turn faucet off with their bare hands after hand washing. repeat.2-301 |
| 2018-12-26 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed employee drink stored on consumer items below prep area. |
| 2018-07-16 |
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 1 food employee turn faucet off with their bare hands. cdi by instruction. |
| 2018-07-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed tea urn nozzles accumulating black soil residues. cdi, equipment relocated for cleaning by pic. |
| 2018-07-16 |
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 rice in walk in cooler prepared day before at 48 degrees f in covered container. cdi, rice voluntarily discarded by pic. |
| 2018-07-16 |
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 several deep containers of recently prepared tomatoes covered in walk in |
| 2018-07-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 1 fly behind front counter and land on tortilla shell. shell voluntarily discarded. |
| 2018-07-16 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed tea bags stored on insect control device in cabinet. cdi, tea bags voluntarily discarded by pic. |
| 2018-07-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black soil residue on clean dish drying rack and shelving behind front counter. repeat. |
| 2018-01-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the plumbing fixture underneath the 3-compartment sink. have repaired. |
| 2018-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler, the shelves above the 3-compartment sink. have cleaned. repeat. |
| 2018-01-04 |
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 wearing bracelets. have removed. only plain rings are allowed to be worn. |
| 2018-01-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed brooms and a dustpan blocking the hand sink. cdi-the items were removed. |
| 2017-10-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager during the inspection. the manager is in the process of becoming certified. |
| 2017-10-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. have cleaned. |
| 2017-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the catering hot box in the back not holding product at 135f or above. the product was holding between 107-112f. cdi-a container of chicken, two containers of ground beef, a |
| 2017-10-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of chips stored on the ground near the register. cdi-the box was moved. |
| 2017-10-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed a damaged thin probed thermometer. a verification visit will be made within 10 days to ensure that the correct thermomet |
| 2017-10-18 |
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 weak quat sanitizer in the red sanitizer buckets. cdi-the sanitizer buckets were remade. |
| 2017-10-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a roll of paper towels being stored on top of a rusted paint can underneath the hand sink plumbing. cdi-the paper towels were |
| 2017-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler, underneath the oven units and on the outsides of the catering bins and dry storage bins. have clean |
| 2017-07-25 |
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 to the shelves in the walk in cooler. have cleaned. |
| 2017-07-25 |
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 weak quat sanitizer in the sanitizer buckets. cdi-the buckets were remade with the correc |
| 2017-07-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control management. repeat. |
| 2017-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the onion chopper. cdi-the chopper was brought back to the 3-compartment sink for washing and sanitizing. |
| 2017-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the sliding door frame of the beer reach in cooler in need of cleaning, and there was water buildup on the inside of the front reach in |
| 2017-06-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control measures. |
| 2017-06-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer at the facility. a verification visit will be made within 10 days to ensure a thin probed the |
| 2017-06-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a container of ground beef hot holding below 135f in the back hot holding unit. cdi-the product was placed back into the steamer for reheating. |
| 2017-06-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed the sanitizer at the 3-compartment sink to be 0ppm of quat. it was found that the pump was not pulling sanitizer into the compartment. a small pink piece ha |
| 2017-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer still containing food product. cdi-the slicer was brought back for washing, rinsing, and sanitizing. |
| 2017-01-05 |
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 in the back up reach in cooler. have cleaned. |
| 2016-10-12 |
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. - 0 pts - observed floor cleaning needed under and behind |
| 2016-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed sticker residue on exterior of clean pans. remove all stickers and sticker residue on pans. |
| 2016-10-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. -0pts- observed a quat sanitizing bucket, with wiping cloth, measuring at 0ppm. monitor quat sanitizing buckets to ensure they meet the concentration required on the sanitizing dispenser. |
| 2016-10-12 |
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- repeat- observed lettuce, tomatoes, and guac in reach in cooler covered and held a |
| 2016-10-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p- observed quat sanitizer in the 3 comp sink measuring 0ppm. cdi- pic made adjustments to the quat sanitizer pump. advised pic if the dispenser malfunctions again to ensure the quat sanitizer is me |
| 2016-07-13 |
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 build-up on the hood vents. |
| 2016-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed handle broken on the rice cooker. replace rice cooker lid.observed walk-in cooler at 43 f ambient air temperature. some foods were holding at the 45-47 f. recommend service to hold at a lower tempera |
| 2016-07-13 |
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 pan with recently prepared corn salsa and other items covered in the walk |
| 2016-04-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed build-up on the table mounted can opener. cdi- removed to properly wash-rinse-sanitize.4-602.11 clean the equipment and utensils used with nontcs fo |
| 2016-04-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed various items in the hot holding cabinet below 135 f. see temperature chart above for details. cdi- foods that were in the cabinet longer than 4 hours voluntarily discarded. |
| 2016-04-26 |
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 on pan of black beans in the walk-in cooler not date marked. cdi- pic discarded. |
| 2016-04-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle with bleach and water with no label. cdi- bottle was labeled during the inspection. |
| 2016-04-26 |
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 pan with cooked peppers tightly covered in the walk-in cooler. vent the |
| 2016-04-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a pan with cinnamon sugar with no label. |
| 2016-04-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed insert pans stacked wet. allow to properly air dry after washing. |
| 2016-04-26 |
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 loose coving strip a the counter /cabinet behind checkout register. repair da |
| 2016-02-22 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair counter space where needed including near hand sink and wooden cutting boards used as counter space. |
| 2016-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside warmer on server line. clean sides of cooking equipment and also grill(carbon build up). |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: shredded lettuce in under counter reach in 53f cdi-placed in walk in to cool 48f after 7 minutes. |
| 2015-11-19 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair cutting boards where separating(corners). repair counter near front hand sink. |
| 2015-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside big ice machine and self serve ice chute. |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside utensil/pan storage bins. |
| 2015-09-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in dish area. repair/replace where needed. |
| 2015-09-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employees observed not wear head coverings. |
| 2015-09-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: chicken 120f, black beans 100f, rice 100f, beef 100f in warmer. warmer is working properly but wall socket is not operating properly. cdi-all foods put in steamer for 45minutes and reh |
| 2015-04-24 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands..-p observed employee recontaminate hands after washing by touching handles with bare hands to turn water off. cdi by instruction to use barrier such as a paper towel. ha |
| 2015-04-24 |
8 |
general commnet5-202.12 (c) - a slef closing faucet shall provide at least 15 seconds of flow without reactivation. men's room hot water runs for 10 seconds max per activation. have plumber adjust to run longer. |
| 2015-04-24 |
14 |
'4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf label residue on food containers stored as clean, dark build up inside ice machine, and build up inside tea and soda nozzles. cdi - nozzles cleaned during the |
| 2015-04-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce stacked too high in make station resulting in top lettuce being 57f. cdi - out of temp portion removed to cool; lettuce below chill line at 42f. |
| 2015-04-24 |
49 |
general comment5-205.15 maintain a plumbing system in good repair.-p drain pipe leaking beneath handsink at prep area. vr - will return within 10 days to verify leak is repaired. |
| 2015-04-24 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. |
| 2015-04-24 |
26 |
general comment7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one spray bottle of pink liquid wtih no label. pic identified as degreaser. cdi - bottle labeled. |
| 2014-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. keep the pass thorough oven clean. observed a large build up of dried food debris on the non food contact surfaces. also observed the handle to the chip |
| 2014-12-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels on prep tables not in use. |
| 2014-12-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed tightly covered containers of chicken, steak, salsa, and black beans whi |
| 2014-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed too much mild salsa in a container resulting in the top portion at 54f. cdi - excess removed to a refrigerator for cooling. |
| 2014-12-23 |
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 chicken and steak at 100f at 10:30 that had been cooked at 09:00am according to staff. cdi. the 6 containers of meat wer |
| 2014-09-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink on a prep table when the inspection began. cdi. |
| 2014-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed cooked peppers out at 100f, beans at 65f and 110f, and queso at 100f all sitting out not under temperature control and not being currently worked with. cdi - reheat. |
| 2014-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. keep the pass through oven clean. |
| 2014-09-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf . observed chicken, steak, and peppers were covered in the walk-in while in the co |
| 2014-04-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air drying is required, after sanitizing, and before storing equipment/utensils. observed wet stacked plastic and metal pans. |
| 2014-04-07 |
34 |
4-302.12 food temperature measuring devices - pf. facility must have a small diameter probe thermometer to measure the temperature of thin items such as small pieces of meat present in the facility. return visit required. |
| 2014-04-07 |
31 |
3-501.15 cooling methods - pf. use proper cooling methods such as shallow vented pans or ice baths to cool cooked foods. observed approximately 8 of cooked beef and chicken processed this afternoon were between 55-85f in stacked pans that had lids on th |
| 2014-04-07 |
26 |
7-102.11 common name-working containers - pf. chemical containers must be labeled with the common name of the chemical. observed two spray bottles that were not labeled. cdi |
| 2014-04-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food 45f or below. observed a pan of cut leafy greens (romaine lettuce) at 55f. cdi - a better ice bath was built (l |
| 2014-04-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain hot food 135f or greater. observed 3 pans of quest at 90f, 120f, and 125f. cdi - all reheated. |
| 2013-12-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed lettuce on ice bath at 52f-41f. cdi pic took top portion of lettuce and placed it in cooler and put more ice and warmer in ice ba |
| 2013-12-17 |
1 |
2-102.12 certified food protection manager. atleast one employee, must be present at the establishment that is certified in food protection through passing a test part of an ansi accredited program by january 1st, 2014 or there will be an automatic two po |
| 2013-12-17 |
2 |
2-103.11 (m) person in charge-duties. food employees shall be informed of reportable illnesses and symptoms to inform to the pic. observed no form of employee health policy in the facility. cdi printed employee health policy. |
| 2013-12-17 |
6 |
2-301.14 when to wash. food employees shall clean their hands before donning gloves and immediately before engaging in food preparation. observed employees changing gloves with out washing hands in between and employees start their shift without washing t |
| 2013-12-17 |
8 |
6-301.11 handwashing cleanser, availability. all handwashing sinks shall be provided with a supply of handwashing cleanser. observed no hand soap at the back handsink in kitchen. |
| 2013-12-17 |
18 |
3-501.14 cooling. cooked phf shall be cooled from 135f-70f within the first 2 hours of cooling, then 70f-45f within the remaining 4 hours. observed cooked chicken, pork, and steak (from this morning) at 55f and above. food had been cooked pre 10am and d |
| 2013-12-17 |
37 |
3-307.11 miscellaneous sources of contamination. food shall be protected from contamination that may result from a factor or source not specified under subparts 3-301-3-306. observed container of chips stored on garbage bin behind kitchen line. |
| 2013-12-17 |
38 |
2-402.11 effectiveness-hair restraints. food employees shall wear effective hair restraints to prevent hair coming in contact with food. observed employee in back with out proper hair restraint. |
| 2013-12-17 |
42 |
4-901.11 equipment and utensils, air-drying required. after cleaning and sanitizing equipment and utensils shall be adequately air dried. observed servable utensils on drying rack that are stacked wet. |
| 2013-12-17 |
31 |
3-501.15 cooling methods. cooling shall be accomplished using time and temperature; such as placing food in shallow pans, separating food in smaller portions. observed ground beef, and steak in tightly covered large containers. observed pans of ground bee |
| 2013-04-19 |
26 |
7-204.11 ensure that sanitizers do exceed tolerance exemptions specified in 40 cfr 180.940. observed sanitizer >200 ppm in bucket; cdi by diluting. |
| 2013-04-19 |
31 |
ensure approved methods are used for cooling tcs foods. observed pans of chicken stacked together; covered while cooling; cdi by moving and uncovering. |
| 2013-04-19 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 62f in ice bath on line; cdi by cooling. ensuree adequate ice is used or use time as a public health control. |
| 2013-04-19 |
45 |
maintain equipment in good repair. observed caulking needed around can wash; duct tape on drain of three compartment sink; etc. items are on transitional permit as non-compliant items. |
| 2013-04-19 |
42 |
ensure utensils are stored where they are not exposed to splash; dust; or other contamination. observed metal trays in splash area of handsink. ensure utensils are properly air dryed. observed wet nested plastic containers. |
| 2013-04-19 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves without washing hands first; cdi by instruction. |