| Violation Date |
Code |
Description |
| 2018-07-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-07-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved dish machine operating at 0ppm chlorine. feeder tube was not in container. cdi - adjusted feeder tube and primed machine. tested at 100ppm chlorine.4-602.11 cle |
| 2018-02-13 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a chlorine sanitizer bucket at 0 ppm. cdi - new sanitizer was provided at 100 ppm. |
| 2018-02-13 |
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 black bean corn salsa and corn cooling while covered with lids in the wa |
| 2017-11-07 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed 2 cracked lids in use. discontinue use of cracked/broken items. |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed corn, macaroni salad, cantaloupe, lettuce, tomato and pico on the buffet above 45f. cdi - pico, corn and macaroni salad were voluntarily discarded. see temperature charts for |
| 2017-04-10 |
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 walk in cooler shelves and the shelves in the reach in by the slicer. |
| 2017-04-10 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler by the slicer and the prep unit by the grill. pic has the gaskets in the office and will install them. |
| 2017-04-10 |
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 3 containers of cut tomatoes and 2 lettuce containers cooling with tight |
| 2017-04-10 |
21 |
repeat violation 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 a container of cooked shrimp and vegetables in the prep unit with the date 4/ |
| 2017-02-06 |
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 a squeeze bottle of water and 3 shakers unlabeled. |
| 2017-02-06 |
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 cooked carnitas in the walk in dated 1/28; temp. was 43f. item has been in the walk in for 10 |
| 2017-02-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above raw tilapia in the walk in cooler. cdi - items were rearranged correctly.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw cho |
| 2016-11-03 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed burritos and 2 types of tiquitoes on the buffet below 135f. cdi - items were reheated (see temp chart);' pic stated he wants to hold the burritos on time. pic has the tphc sh |
| 2016-11-03 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a cracked knob on the deli slicer. replace knob. |
| 2016-07-18 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 2 employee drinks stored above utensils. cdi - drinks were moved to the bottom shelf. |
| 2016-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed tubs stacked wet. |
| 2016-07-18 |
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 an open container of milk without a date. pic stated it was opened yesterday morning. cdi - milk was dated. |
| 2016-01-28 |
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 queso cheese cooled since last night in a deep pan. cdi- reviewed proper |
| 2016-01-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a couple white buckets of sanitizer in kitchen not labeled. cdi- pic labeled sanitizer buckets. |
| 2016-01-28 |
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 date mark required foods are allowed a maximum 7 day shelf life. observed seafood salad in buffet fridge |
| 2015-09-28 |
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 deep and sealed container of fresh cut tomatoes at 56 degrees in walk in c |
| 2015-09-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of pure bleach not labeled in dish area. cdi- bottle labeled. |
| 2015-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods just prepped and placed on buffet without chilling to cold holding temperatures including: guacamole at 57 degrees, lettuce at 60 degrees, canned corn at 66 degrees, and m |
| 2015-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer not used today stored as clean with meat debris on blade guard. cdi- slicer cleaned and sanitized. |
| 2015-06-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked mushrooms and beef in hot hold cabinet at 123 degrees. cdi- items placed in walk in cooler to start cooling process. observed chicken wings on buffet at 116. placed ther |
| 2015-06-25 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p observed main cook with an open cut on arm. be sure employees properly bandage open wounds. cdi- employee placed bandaid over cut. |
| 2015-06-25 |
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 tortilla wraps handled by cook with bare hands. pic said these tortillas are cooked after handling. if rte |
| 2015-06-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed employee place stack of toritillas on bloody raw beef cutting board. cdi- tortillas disposed of. |
| 2015-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a number of foods on buffet that were just prepped 30 minutes earlier and placed into cold holding without properly chilling the prepped foods for cold holidng. observed: corn a |
| 2015-06-25 |
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 and face down ice bucket stored on top of dusty ice bin. items |
| 2015-06-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle of uknown chemical in chem storage back room. cdi- chemical labeled. |
| 2015-06-25 |
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 few un-labeled dry goods in kitchen needing labeling, oregano, boulion base, etc. |
| 2015-06-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cooked mushrooms and onions in prep cooler date marked for 8 days ago. date mark required foods |
| 2015-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on walk in cooler not attached, needs repair. |
| 2014-12-29 |
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 a few items, tamales, and tomatilla sauce that were made 2 days ago that were not date marked. cdi- items date marked. |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in cold wells on cold bar holding at 46-65 degrees including lettuce, guacamole, sour cream, spinach, macaroni salad, cantaloupe, etc. appears cold holding unit was no |
| 2014-12-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 4 pans of just prepped burritos in hot hold cabinet at 108-112 degrees. just prepped foods that lose temperature during prep process need to be reheated to be able to properly |
| 2014-12-29 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p- observed a few foods being stored uncovered in walk in cooler and walk in freezer. cdi- foods covered. |
| 2014-09-18 |
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 several tcs foods, chicken and peppers and various sauces, that were cooling since last night observed at 48 degrees. likel |
| 2014-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in cooler not operating properly, appears fan unit had frozen over. observed all tcs foods at 47-48 degrees including cut tomatoes, cheese, raw chicken, raw shrimp, salsas, |
| 2014-09-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed salsa that appears has been held longer than allowable 7 day shelf life as it had early signs of mold. cdi- salsa disposed of. date marking food can help prevent |
| 2014-09-18 |
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 foods refrigerated more than 24 hrs not date marked, no date marking system in place. cdi- pic date marked all foods. 3-501.18 dis |
| 2014-05-07 |
42 |
4-901.11 air dry all dishes and utensils. observed a few pots stored with water collecting inside them, need to store them inverted so they can drain and air dry. |
| 2014-05-07 |
41 |
3-304.12 properly store in use utensils. observed ice scoop and ice paddle stored on the dusty top of ice machine, need to store on clean dry surface on in ice with the handle out. cdi- items washed. |
| 2014-05-07 |
31 |
3-501.15 use approved cooling methods to ensure foods cool quickly. observed two deep pans of melted cheese at 44 degrees that appear to have been cooled in too deep of an amount. for future, always use cooling methods such as thin pans, vented and non st |
| 2014-05-07 |
21 |
3-501.17 date mark all required tcs/rte foods refrigerated longer than 24 hrs per nc food code. observed no date marking system in use, observed several foods 2 to 4 days old with no date marking. cdi- all foods properly dated. |
| 2014-05-07 |
19 |
hot hold foods at 135 min. observed hot holding cabinet in use as temporary food holder for just prepped foods until the foods arecooked and placed on the buffet, foods observed at 110-118 degrees, including chimicangas and chicken taquitos that are store |
| 2014-05-07 |
13 |
3-302.11 store food by final cook temperature. observed raw bacon stored above shrimp and fish in walk in cooler and raw chorizo stored above cooked chicken in prep cooler. cdi- food properly stored. protect food during storage. obsereved a few foods bein |
| 2013-12-03 |
26 |
properly label all chemicals, observed spray bottle of pure bleach not labeled at dish area, cdi- bottle labeled. |
| 2013-12-03 |
19 |
hot hold foods at 135 min. observed hot holding cabinet in use as temporary food holder for just prepped foods until the foods are cooked and placed on the buffet, foods observed at 100 degrees, including chimicangas, chicken taquitos, and metled cheese. |
| 2013-09-17 |
19 |
hot hold foods at 135 min. observed just made burritos and and beef tacos hot holding in hot hold cabinet at 125-128. need to be sure these foods are heated after prep so that they can hot hold at 135 or above. cdi- foods reheated to 165 and properly hot |
| 2013-09-17 |
31 |
use approved cooling methods to achieve quick cooling of tcs foods. observed just prepped cut lettuce at 80 degrees cooling in very deep containers with tight lids, may have difficulty cooling to 45 within 4 hrs. observed foods cooled overnight with pans |
| 2013-09-17 |
20 |
cold hold at 45 or below. observed a few just prepped foods cold holding at 50 degrees on buffet including tomatoes, lettuce, pre-cooked canned mushrooms. these are all tcs foods that must be chilled after prep to be able to cold hold at 45 or below. cdi |
| 2013-09-17 |
7 |
no bare hand contact allowed with rte foods. observed employee cutting onions handling them with bare hands. cdi- employee corrected washed hands and put on gloves. |