| Violation Date |
Code |
Description |
| 2018-12-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed no cold water available at the hand washing sink near the walk in freezer. needs repair. |
| 2018-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. manager already has shelves ordered. |
| 2018-12-17 |
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 a scoop handle being stored directly in the flour product. cdi-the h |
| 2018-12-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed an employee umbrella stored ontop of red onions in the dry storage area. cdi-the umbrella was removed. |
| 2018-12-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm of the chlorine sanitizer at the dish machine. cdi-a new container of the chlorine sanitizer was brought out and the machine was properly primed. it re |
| 2018-12-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger patties stored above queso fresco in the prep cooler. cdi-the hamburger patties were moved to the bottom shelf. |
| 2018-12-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed containers stored ontop of the hand washing sink next to the 3-compartment sink. cdi-the containers were removed. repeat. |
| 2018-12-17 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee not wearing gloves while slicing limes. cdi-employee stopped and put on gloves. |
| 2018-07-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two knife sharpeners, scissors, three knives and a container with food buildup. cdi-all of the items were sent back to the dish machine for proper w |
| 2018-07-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a container of rubbing alcohol stored on the prep shelf with hot sauce. cdi-the alcohol was removed to another location. |
| 2018-07-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of shrimp stored on the ground in the walk in freezer. have placed onto the shelf. |
| 2018-07-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the bar hand sink being used a storage area. the manager stated that the 3-compartment sink was being used for hand washing as well. explained that the 3-com |
| 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 cleaning needed to the shelves in the walk in cooler, and the cabinet next to the hot holding station. have cleaned. repeat. |
| 2018-07-16 |
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 the light fixture in the dish machine in poor repair. the lights bulbs are p |
| 2018-07-16 |
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 cups with no handles being stored in the harina containers. scoops t |
| 2018-04-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks being stored on the prep counters upon entrance to the kitchen. cdi-the drinks were removed. |
| 2018-04-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a spray bottle being stored in the hand washing sink. cdi-the bottle was removed. |
| 2018-04-10 |
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 container of rice and carnitas with the incorrect date labels. cdi-the products were relabeled with the correct dates of prepar |
| 2018-04-10 |
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 a container of carne asada cooling in a small container of ice. the ice |
| 2018-04-10 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket to the reach in cooler door. have replaced. repeat. |
| 2018-04-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths being stored on the prep tables when entering the kitchen. cdi-the cloths were removed. |
| 2018-04-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the faucet of the mop sink. have repaired. |
| 2018-04-10 |
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 to the floors and walls of the |
| 2018-04-10 |
54 |
6-303.11 intensity-lighting - c observed several missing light bulbs and burned out light bulbs in the hoodvents. have repaired. repeat. |
| 2018-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy cleaning needed to the shelves in the walk in cooler, the shelves holding the dry storage products throughout the facility. have cleaned. |
| 2018-01-19 |
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. -ptcs foods stored between 41f and 45f were made >4 days prior- cdi slaw, queso, pulpusa, and empenadas dis |
| 2018-01-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken and raw beef stored over cooked beef.raw bacon wrapped shrimp were stored over rice in the make table.cdi- all raw animal foods were put onto bottom shelves where if the |
| 2018-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfdried food debris was present on mulitple dishes stored as clean- cdi all sent to be rewashed. |
| 2018-01-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.build up on metal trays used for airdrying and wall hoods for utensils today. |
| 2018-01-19 |
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. build up present on light switches, splatter on walls, an |
| 2018-01-19 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. a lot of chairs and old equipment/items are stored behind the restaurant=- remove. |
| 2018-01-19 |
54 |
6-303.11 intensity-lighting - c lights out and missing from the hood unit. |
| 2018-01-19 |
45 |
4-501.11 maintain equipment in good repair.torn gasket on the left flip top table doors and tape on walk in handle.thank you for removing the 2 door reach in, removing tape from spray arm and other repairs. |
| 2017-10-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.dumpster top lid was open today. thank you for replacing both dumpsters with new. |
| 2017-10-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.2 door glass reach in that is for non-potentially hazardous foods and there were multiple containers of phf inside of it ini storage |
| 2017-10-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved no asteriks next to the egg dish on the american menu and no asteriks next to the health statement.vr with |
| 2017-10-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved chili and queso made on saturday with no date on them- cdi back dated durign inspection. |
| 2017-10-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -praw hamburger was overtop cucumbers and ceviche was stored over cheese in the glass reach in- cdi raw animal products were put onto the bottom shelf of unit. |
| 2017-10-23 |
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. -pobserved an employee handling lime without gloves on- cdi lime discarded and tongs put at this station for easy use |
| 2017-10-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pemployee with gloved hands put raw steak onto the grill, get new clean pan and clean tongs without changing gloves or washing hands. cdi- employee stopped to discard gloves and wash han |
| 2017-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a drink stored next to clean limes- cdi drink discarded to correct. |
| 2017-08-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-08-14 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed pests in beans and flour- discarded to correct.observed blender ice drain draining into consumable ice container at the bar- removed during inspection and ice me |
| 2017-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods in most cold hold units holding at >45f today. repairman called. during wait for repairman, temperaure of all units started to fall. foods in the walk in cooler were |
| 2017-08-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.111 keep storage areas and bins for waste in good repair.observed holes in both the cardboard and the trash dumpster. observed an open lid on the trash du |
| 2017-08-14 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed glass reach in on the line being used for food made onsite that is tcs. this cooler must be used for bottled/pre-packaged |
| 2017-08-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in the facility today. |
| 2017-07-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved black and pinto beans holding at <135f today- reheated during inspection to correct.observed peppers and onions holding at <135f- reheated on grill to correct. |
| 2017-07-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-07-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowel or soap at the cookline handsink- resupplied during inspection. |
| 2017-07-05 |
12 |
Ł 3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfobserved oysters in the walk in cooler with no tag with them- discar |
| 2017-07-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw hamburger stored above veggies in the glass reach in- burger moved to the bottom shelf to correct. |
| 2017-07-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved the walk in cooler and the small make table holding foods at >45f- according to repair man, it was working this morning. raw meats and cooked foods moved to to the beer cooler |
| 2017-07-05 |
45 |
4-501.11 maintain equipment in good repair.observed a torn gasket on walk in freezer.observed a glass reach in cooler, on the very back line, that needs to be repaired or removed. |
| 2017-07-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observe gnats, flies, and other pests in the facility today.have pest management treat. |
| 2017-07-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed chlorine santiizer at >200ppm today- dumped out and remade to 50-200ppm to correct.must train staff on how to make this solution and test it. |
| 2017-07-05 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean dishes stored in a soiled container. |
| 2017-07-05 |
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 build up on the floor in the dry goods room. |
| 2017-07-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved cologne and a sealant stored over dishes in the glass reach in unit- moved to correct. |
| 2017-04-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.multiple employee drinks were stored on prep surfaces and above refrigeration with lids. all discarded or lid was placed on them and they were stored on a lower shelf. |
| 2017-04-25 |
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. -pobserved employee scooping tortilla chips into bag with their barehands- tortilla chips discarded. |
| 2017-04-25 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap or papertowels at the cook line handsink, no papertowels at the waitstaff handsink, and no papertowels at the back handsink- all supplied during inspection to correct.6-301.12 pro |
| 2017-04-25 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfobserved no tag on ooysters in the walk in- batch was split up today a |
| 2017-04-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved the dish machine not sanitizing dishes today(chlorine test strip nor the high temp. thermometer).corrected during inspection. |
| 2017-04-25 |
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. -pbeans and soup had been cooling overnight and still had not fallen to 45f or less- products discarded. |
| 2017-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ptcs foods in the make table were stored at >45f today chilled dwon in walk in cooler. unit frozen up and had to be unplugged to defrost. |
| 2017-04-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cactus that had been made monday with no date. |
| 2017-04-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved air freshener stored over tea and gloves stored next to degreasor. gloves moved to a upper shelf and air freshener was moved to be stored with degreasor. |
| 2017-04-25 |
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. -pfobserved beans and soup that had cooled overnight in a deep portions inside of plas |
| 2017-04-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw eggs stored over peppers in the walk ini cooler-eggs moved t the bottom. |
| 2017-04-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.gnats are in the water heater room. |
| 2017-04-25 |
33 |
3-501.13 use approved thawing methods.observed shrimp and tilapia thawing in standing water today- shrimp placed into refrigerator to correct and water run over tilapia. |
| 2017-04-25 |
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 a leaking ceiling on the dry goods line today- roof draining during inspection |
| 2017-04-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed lids open on dumpser and ono cardboard.remove unused items from the back of the restaurant. |
| 2017-04-25 |
50 |
5-402.13 maintain sanitary sewage system.-pobserved floor drain for the prep sink overflowing today- plumber called today to correct(onsite during inspection). |
| 2017-04-25 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved employee items stored on the dry goods rack today. |
| 2017-04-25 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean dishes with splatter on them from teh ceiling leak- all sent ot be rewashed. |
| 2017-04-25 |
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 multiple scoops withiout handles stred in foods such as suga, salsa, and |
| 2017-04-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed sugar and peppers that had been dripped onn from the ceiling leak- discarded to correct. keep open dry goods stored ini sealed co |
| 2017-04-25 |
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. -pfobserved grocery bags used for tortilla press and to store bread. |
| 2017-02-07 |
14 |
observed drink nozzle at the bar with build up today.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2017-02-07 |
1 |
observed no certified food protection manager during the inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-02-07 |
2 |
observed employees unsure of what the big 6 illnesses are or how to bring people back from fever with a soar throat safely.employee health poster left and employee health policy emailed and went over with pic. pic must review with staff and have them sig |
| 2017-02-07 |
7 |
observed bare hand contact with limes today- limes discarded.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 |
| 2017-02-07 |
8 |
observed the fire extinguisher blocking the handsoap at the bar sink- soap moved up on the wall to correct.6-301.11 provide soap for handwashing at each handsink. -pf |
| 2017-02-07 |
13 |
observed tomatoes stored under raw shell eggs and raw beef today- beef and shell eggs moved to the bottom shelf to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-02-07 |
26 |
observed purple cleaner in spray bottle not labeled during inspecion- labeled during inspection to correct.observed chemical spray stored over dry goods on the back shelf.7-102.11 label working containers of toxic materials such as cleaners and sanitizers |
| 2017-02-07 |
45 |
observed grocery bag used to press dough(repeat)- a food safe plastic or other food safe material must be used for this(repeat).observed a hard to clean table next to the grill and a hard to clean white flap in the ice machine(not a food contact portion). |
| 2017-02-07 |
41 |
observed spatulas stored in room temperature water- dumped out and put into a clean, dry pan.observed salt scoop with no handle stored in the salt today.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater w |
| 2017-02-07 |
47 |
observed build up on the bar dump sink and on the bar cooler gaskets.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-07 |
52 |
observed standing water around dumpster, both dumpsters are leaking and need to be replaced.observed missing drainplugs and open lids.observed unused equipment in the back today that needs to be removed.5-501.111 keep storage areas and bins for waste in g |
| 2017-02-07 |
54 |
observe a kitchen light in the kitchen without a shield.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-02-07 |
39 |
observed 0ppm quat in the sanitizer bucket today. dumped and refilled at the sink to correct.discussed the need to saturate clean rags in quat. before placing in bucket and changing out buckets more often.3-304.14(b) hold in-use wiping cloths in sanitize |
| 2016-11-07 |
42 |
observed clean dishes stored directly next to the handwash sink- rolled away from the sink today to provide more seperation to prevent splash contamination.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at le |
| 2016-11-07 |
12 |
observed several tags that had been used since the last inspection that did not have the last date of sale recorded on them- vr in 10 days.observed a container of oysters in the walk in cooler with no tag with them. the tag was found and put in the prod |
| 2016-11-07 |
37 |
observed multiple boxes of food on the floor in the walk in freezer- all picked up and put on shelves to correct.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-11-07 |
45 |
observed dough stored in grocery bags-use food approved bags/containers.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2016-11-07 |
13 |
observed raw beef with the edge of the container draped over the cheese empanadas- separated today to correct.observed ham stored with raw bacon and observed raw hamburger stored over cooked shrimp- ham discarded and raw hamburger put onto the bottom sh |
| 2016-11-07 |
52 |
clean up standing water around the dumpster.5-501.115 maintaining refuse areas and enclosures - c6-202.110 outdoor refuse areas, curbed and graded to drain - c5-502.11 frequency-removal - cobserved a lot of unused and not working equipment out back- remov |
| 2016-11-07 |
54 |
observed two sets of lights in the kitchen that are missing a shield.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-11-07 |
49 |
observed a spigot at the dumpsters that is leaking badly today- put into containers during inspection.5-205.15 maintain a plumbing system in good repair. |
| 2016-11-07 |
53 |
observed build up on the floor in the walk in cooler.observed low grout in cooler and in kitchen.observed missing baseboard in the meat walk in cooler.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and |
| 2016-07-18 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employees slicing limes in bar area without sanitary gloves. cdi by discard of contaminated limes and pic d |
| 2016-07-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand towels unavailable at handwash sink next to 3 compartment sink. cdi by adding towels. |
| 2016-07-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed raw beef ribs to be adulterated. cdi by voluntary discard. |
| 2016-07-18 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfobserved several oyster tags without dates recorded on tags. cdi by re |
| 2016-07-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef in prep cooler, observed raw chicken stored over raw beef in walk-in cooler, observed raw beef stored over ready to eat foods in walk-in cooler. cdi |
| 2016-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on dishes and pans stored as clean. cdi by wash, rinse, and sanitize. |
| 2016-07-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed eggs cooked to order offered on breakfast menu. pic will add consumer advisory to breakfast menu. verific |
| 2016-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried chicken tenders in upright freezer > 45f. cdi by voluntary discard by pic. |
| 2016-07-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soiled cloth stored in dry beans bulk container. observed open bag of sugar.observed several cases of bottled beverages stored on |
| 2016-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed upright freezer ambient air temperature of 64f. repair |
| 2016-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food residue/debris build-up on kitchen equipment throughout. |
| 2016-07-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid and doors open and overflowing with trash.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not nece |
| 2016-07-18 |
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.observed food debris build-up on floors in kitchen. |
| 2016-07-18 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light shield at 3 compartment sink. |
| 2016-07-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no food thermometer available during inspection. verification required within 10 days. |
| 2016-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken stored in hot hold unit on line < 135f. cdi by voluntary discard by pic. discussed tphc with pic. |
| 2016-06-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand sink without hand towels. cdi by adding towels. |
| 2016-06-09 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf oyster tags are not being date marked. cdi emptied oyster container |
| 2016-06-09 |
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 short ribs, chicken, and rice with vegetables all stored in walk-in cooler without proper date marking. cdi by date marking food it |
| 2016-06-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up inside ice machine. cdi cleaned.4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlor |
| 2016-06-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in red buckets with 0ppm chlorine solution. |
| 2016-06-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lid missing on bulk storage rice bin. |
| 2016-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dirt, grease, dust build-up on upright glass door cooler. |
| 2016-06-09 |
45 |
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.observed shopping bags being used with hot held rice on line. observed br |
| 2016-06-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw tilapia fish and shrimp being prepared in lime/lemon juice and not being fully cooked. cdi by discarding ceviche v |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed one small prep cooler not operating.4-101.19 nonfood-contact surfaces - c obserevd absorbent cloths being used on cook line in pass-thru window. observed cloths to be soiled. observed cloths stored und |
| 2016-03-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored on top of ice machine. |
| 2016-03-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizing solution in 3 compartment sink testing over 200ppm chlorine. cdi emptied compartment, refilled and tested 200 ppm quat sanitizer. |
| 2016-03-17 |
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 mole sauce stored in walk-in refigeration with 3-6 date mark. observed brown gravy stored in |
| 2016-03-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over cooked rice in walk-in cooler. cdi rearranged food storage order. |
| 2016-03-17 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed mold growing in mole sauce. observed block of cheese with mold growth. cdi by discard of adulterated food items. |
| 2015-12-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two uncovered employee beverages stored on work surfaces during food prep. cdi by discard by pic. |
| 2015-12-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored over cooked pasta and cheese. observed raw shell eggs stored over produce in walk-in cooler.cdi by rearranging order of food items. |
| 2015-12-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed vegetable noodle soup on stove top < 135f. cdi reheated to 165f for 15 seconds and hot held above 135f. |
| 2015-12-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine in operation testing 10ppm chlorine (4 test). vr visit required within 10 days. pic will use 3 compartment sink to sanitize multi-use utensils until machine is fixed. repeat |
| 2015-12-10 |
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 several ready to eat food items (sausage & peppers, sausage patties, ham, and rice) stored without date marking in refrigeration. f |
| 2015-12-10 |
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 knives stored between equipment on cook line. |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed choped lettuce on cook line prep cooler stored > 45f. cdi by placing lettuce on ice bath and in bottom of prep cooler.observed cooked chicken stored off of temperature control o |
| 2015-08-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from dish machine plumbing (guage). repair. |
| 2015-08-12 |
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 metal pans stored on drying rack. repeat |
| 2015-08-12 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed water pressure gauge on dish machine not properly operating. repair. |
| 2015-08-12 |
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 several ready to eat food items stored without date marking in refrigeration. cdi by date marking tcs ready-to-eat foods held in r |
| 2015-08-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine testing at 0ppm chlorine on 2 seperate test. instructed pic to use 3 compartment sink for sanitizing utensils until dish machine is repaired. repeatvr visit required within 1 |
| 2015-08-12 |
8 |
5-205.11 maintain access to handsinks. observed sign at bar handwash sink stating that employees should not use sink. handwash sink is required in bar area. maintain handwash sink in good repair and provide employees access. cdi sign removed. |
| 2015-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in food storage cooler. cdi by voluntary discard. |
| 2015-03-09 |
8 |
5-202.12 handwashing sinks, installation - pf: front hand sink hot water faucet not operational. must have 100f hot water at all hand sinks.5-205.11 using a handwashing sink-operation and maintenance - pf: observed sanitizer bucket stored inside front han |
| 2015-03-09 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf: dish machine can sanitize with hot water, is not reaching proper temperature of 165f. dish machine can also chemical sanitize, is not reading a concentration of 50-100pp |
| 2015-03-09 |
45 |
4-205.10 food equipment, certification and classification - c: facility has household items being used. all euipment and appliances must be nsf/ansi certified. microwave has household use and small true cooler has outside use.4-101.19 nonfood-contact surf |
| 2015-03-09 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c: remove broken or unused equipment from facility. |
| 2015-03-09 |
47 |
4-602.13 nonfood contact surfaces - c: clean outside of food pans. observed stickers and sticker residue from date marking on pans stored clean. |
| 2014-10-08 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c: remove all unused equipment from inside kitchen as well as outside back door.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair leak in ceiling above utensil stora |
| 2014-10-08 |
52 |
5-501.15 outside receptacles - c: observed dumpsgter overflowing and uncovered. |
| 2014-10-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean inside steam well, small prep cooler, and around frigidaire freezer door. |
| 2014-10-08 |
36 |
6-501.111 controlling pests - pf: elininate roaches throughout. concentrated at dish machine. |
| 2014-10-08 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: repair small prep cooler and big walk in cooler. verfication needed. |
| 2014-10-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed container of rice and cooked beef without dates.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety |
| 2014-10-08 |
12 |
3-202.18 shellstock identification - pf: observed oysters without tag stored outside back door in a box. oysters were placed in dumpster. |
| 2014-10-08 |
8 |
5-202.12 handwashing sinks, installation - pf: hot water at front hand sink must be operational. verfication needed. |
| 2014-10-08 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2014-09-22 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2014-09-22 |
7 |
3-301.11 preventing contamination from hands - p,pf: observed employee touching tortillas with bare hands. no bare hand contact. |
| 2014-09-22 |
8 |
5-202.12 handwashing sinks, installation - pf: observed front hand sink not operational. must be able to turn on water.6-301.12 hand drying provision - pf: need paper towels at back hand sink. |
| 2014-09-22 |
12 |
3-203.12 shellstock, maintaining identification - pf: observed container of oysters without identification tags. must keep shellstock tags on container with oysters. must not remove from original container. keep tags for 90days. cdi-discarded |
| 2014-09-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ceiling of big ice machine. |
| 2014-09-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed container of cut tomatoes 54f, cut lettuce 54f, pork 64f. cdi-discarded |
| 2014-09-22 |
36 |
6-501.111 controlling pests - pf: eliminate flys and roaches. |
| 2014-09-22 |
34 |
4-302.12 food temperature measuring devices - pf: facility must have a small diameter probe thermometer to check temperatures. |
| 2014-09-22 |
52 |
5-501.115 maintaining refuse areas and enclosures - c: observed bags of trash outside near back door. remove. |
| 2014-09-22 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: big walk in cooler in back of kitchen, small prep cooler, and stand up frigidaire freezer is not operating properly. all foods were placed in back up walk in cooler and freezer. must repair |
| 2014-09-22 |
49 |
5-202.11 approved system and cleanable fixtures - p: observed ice machine not properly drained. dripping on floor. ice machine is not original ice machine. was changed out a month ago. |
| 2014-06-05 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: microwave needs to be cleaned. food splatter observed inside microwave on sides and ceiling. cdi- cleaned at time of inspection |
| 2014-06-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed cooked potentially hazardous foods being kept longer than 24 hours stored in walk in cooler without date made. tongue, rotisserie chic |
| 2014-06-05 |
18 |
3-501.14 cooling - p: beans 57-58f were placed incooler to cool day prior to inspection. did not meet the required temperature of 41f within the alloted 6 hour frame. cdi- discarded product |
| 2014-06-05 |
31 |
3-501.15 cooling methods - pf: beans were being cooled in big gallon containers instead of 4 inch shallow containers. |
| 2014-06-05 |
46 |
4-204.117 warewashing machines, automatic dispensing of detergents and sanitizers - pf: dish machine not sanitizing properly. facility has 3 comp sink that is adequate for washing of the biggest utensil or pot, told to wash all dishes in 3 comp until dish |
| 2014-06-05 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c: remove broken/unused equipment--grill |
| 2014-06-05 |
34 |
4-502.11 (b) good repair and calibration - pf: need to replace broken thermometers. thermometers were unable to be calibrated. verification needed. |
| 2013-12-04 |
46 |
4-302.14 sanitizing solutions, testing devices - pfprovide quat test strips for measuring sanitizer. observed facility run out of test strips during inspection. |
| 2013-12-04 |
41 |
3-304.12 in-use utensils, between-use storage - cin use utensils may be stored on a clean dry surface, in running water or in hot water maintained 135f and above. observed utensils stored in water 89f. cdi by heating water on stove. |
| 2013-12-04 |
34 |
4-502.11 (b) good repair and calibration - pfregularly calibrate stem thermometers to ensure accuracy. observed two stem thermometers in ice water about 20f off. cdi by calibrating. |
| 2013-12-04 |
26 |
7-102.11 common name-working containers - pfproperly label all spray bottles with common name of chemical to prevent accidental contamination of food, utensils etc. observed two spray bottles without name or incorrectly labeled. cdi. |
| 2013-12-04 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide consumer advisory for any foods served undercooked or raw. consumer advisory on menu for steak and egg items has been corrected |
| 2013-12-04 |
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 |
| 2013-12-04 |
18 |
3-501.14 cooling - prapidly cool all potentially hazardous hazardous foods from 135f to 70f in 2 hours and to 45f in a total of 6 hours. observed chicarones in reach in cooler on line 75f cooked over 4 hours ago. cdi by discarding. |
| 2013-12-04 |
2 |
2-103.11 (m) person in charge-duties - pfmust have and implement an employee health policy to address reportable symptoms and illnesses. facilities current policy is incomplete. cdi by instruction; handout given in spanish. |
| 2013-12-04 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times during operation. observed no certified pic upon arrival. must have certification by 1/1/14 to avoid 2 point deduction. |
| 2013-09-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pmaintain separation between raw and cooked/ready to eat foods during periods of preparation. observed several container of refried beans cooling on counter next to container |
| 2013-09-27 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pall potentially hazardous, ready to eat foods in refrigeration must be labeled with the date preparated/opened or discard date. items must be disc |
| 2013-09-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfconsumer advisory on menu currently is incomplete. asterisks or symbol denoting which items may be served undercooked/raw are needed. c |
| 2013-09-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - creplace broken/missing baseboard tiles along side of walk in freezer in office/dry storage area. |
| 2013-09-27 |
45 |
4-205.10 food equipment, certification and classification - call equipment except toasters, microwaves, mixers, hood systems and water heaters must meet ansi/nsf standards or equivalent. observed two chest freezers in use in kitchen. both are also not i |
| 2013-09-27 |
34 |
4-502.11 (b) good repair and calibration - pfproperly calibrate stem thermometers to ensure accuracy to with in 2f. observed stem thermometers in ice reading 0f. cdi by instruction; thermometers calibrated. |
| 2013-06-17 |
20 |
general comment: ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. lettuce is now considered a tcs (cut leafy green) food item & must be temperature/time controlled. observed 2 bins of lettuce holding on servi |
| 2013-06-17 |
49 |
general comment: an air gap between the water supply inlet and the flood level rim of the plumbing fixture; equipment; or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). p provide a |
| 2013-06-17 |
45 |
a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed plastic containers that were damaged & cracked stored in the kitchen. |
| 2013-06-17 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-06-17 |
42 |
ensure all equipment & utensils are air-dried before stacking. observed some dishes (pans) stacked wet on back shelf. |
| 2013-06-17 |
31 |
ensure correct cooling methods are being used. observed a pan of pork stacked in large portion cooling in reach-in cooler. observed large portion of white corn cooling in walk-in cooler with plastic wrap still on. cdi; reviewed proper cooling methods with |
| 2013-06-17 |
23 |
general comment: provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete consumer advisory provided on menu. cdi; owner reports that new menus w |
| 2013-06-17 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf. observed a few bowls & monkey dishes stored as clean with dried food debris remaining. cdi; taken to dish area to be re-cleaned. |