| Violation Date |
Code |
Description |
| 2018-12-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed a container of empanadas dated 11/29. pic explained that the empandas were made 12/6. cdi- pic placed correct label with right date on |
| 2018-12-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed the dish machine sanitizer reading 0ppm on sanitizer test strips. pic stated that there are some problems with the dishmachine. cdi- pic will contact ecolab. i |
| 2018-12-07 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a metal container of peppers stored in a bigger box of peppers in the walk in cooler. use barrier so that food is not in direct contact with bottom o |
| 2018-09-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as limes being stored above rte such as salsas. cdi pic relocated items to bottom shelf. |
| 2018-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several strainers, utensils and scoops being stored clean with food debris. cdi items returned to ware washing. repeat. |
| 2018-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top unit and pull out drawer cold holding above 45 degrees. cdi items were removed and placed in walk in cooler for rapid cool down. please see temperature |
| 2018-09-12 |
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 observed salsa verde, salsa, tomatillo and tomatoes cooling in walk in cooler in la |
| 2018-09-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few baby cock roaches in the kitchen. make sure to have pest control continue addressing. |
| 2018-09-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. at the time of the inspection observed several food employees not wearing a hair restraint. make sure to wear proper hair r |
| 2018-09-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service in shed on the ground. make sure to keep at least 6 inches off the floor. |
| 2018-09-12 |
45 |
4-501.11 maintain equipment in good repair. at time of the inspection, observed reach in drawers and walk in cooler reading above 45 degrees. make sure to have units maintained and assure product is being held below 41 degrees as of january 1, 2019. |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans throughout kitchen with significant debris on them. repeat points decreased due to overall improvement with cleaning of shelves. however if see |
| 2018-09-12 |
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 minor damaged to tiles in the kitchen. the establishment has a work order whilc |
| 2018-09-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items being stored in dish trays at ware washing. make sure to have a designated area for employee belongings. repeat. |
| 2018-06-21 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee come from the kitchen to cook line and handle fo |
| 2018-06-21 |
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 large batches of food cooling and observed items with lids cooling. cdi-pi |
| 2018-06-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee on cook line handling food without hair restraint. |
| 2018-06-21 |
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 tongs stored against utility box and observed ice wand stored in direct contact with wall. |
| 2018-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers on pans of pans stored clean. observed food cover with debris on it while stored clean. observed ice wand stored clean with dust on it. cdi-p |
| 2018-06-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door to dumpster. |
| 2018-06-21 |
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 broken and missing tile in kitchen. grout has improved. |
| 2018-06-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee apron, sunglasses, and watch stored above clean equipment. |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout the facility with dust and debris. |
| 2018-03-08 |
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 wash hands and recontaminate hands by turning off facet with bare hands. |
| 2018-03-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed peppers stored under unwashed tomatoes. cdi-pic relocated items to proper order. storage chart left with pic. |
| 2018-03-08 |
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 white granulated product unlabeled. improvement noted in labeling no point increase. repeat |
| 2018-03-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee handling food without hair restrant. |
| 2018-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on counter. observed debris in sanitizer buckets. observed 0 ppm quat in sanitizer buckets. |
| 2018-03-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed same spatula being used for raw meats and quesadillas. cdi-pic went and got a clean spatula to use for ready to eat products such as quesadillas. |
| 2018-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nesting of containers and pans. improvement noted in air drying no point increase. repeat |
| 2018-03-08 |
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 of dust and debris on shelves throughout facility. |
| 2018-03-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow draining floor drain under 3 compartment sink with some pooling around drain. |
| 2018-03-08 |
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 broken or missing tile throughout facility. observed missing grout in tile thr |
| 2018-03-08 |
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 in kitchen in container with black residue built up at the bot |
| 2017-12-06 |
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 air vents in the restrooms and rear prep/dish areas collecting dust. |
| 2017-12-06 |
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 wall damage present near the fryer areas |
| 2017-12-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed rear dumpster doors open at time of inspection. facility shares dumpster with multiple non-permitted establishments. |
| 2017-12-06 |
45 |
4-502.11(a) maintain utensils in good repair. observed multiple utensils with burnt handles in the clean dish area. replace or repair such items when damaged.4-501.11 maintain equipment in good repair. observed pull out cooler drawer with split gaskets. |
| 2017-12-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pots and pans in the dish machine area. facility has limited drying space due to building constrictions. |
| 2017-12-06 |
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 multiple squeeze bottles containing various sauces and condiments not labelled as to their contents in the kitchen area. |
| 2017-12-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black residue accumulation on the drink machine ice chute. chute should be cleaned regularly to prevent such accumulation. |
| 2017-09-27 |
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 several squeeze bottles in the kitchen area not labelled as to their contents. |
| 2017-09-27 |
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 beans left to cool overnight at 50f. items did not meet the alloted time frame for cooling and were discarded. utilize prop |
| 2017-09-27 |
37 |
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 no seperated area for dented cans. observed a dented pineapple can with damage to the top seal stored |
| 2017-09-27 |
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 beans in a large metal container that had been left to cooler overni |
| 2017-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on low boy cooler drawers, and split gasket on a prep reach in cooler in the preparation/spice storage area. |
| 2017-09-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight back up at the dish area handsink due to debris blocking the drain system. blockage was removed by employee and proper function restored. |
| 2017-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one instance of a wet stacked metal pan. facility has greatly improved on this aspect, and ehs did observed proper pyramid stacking of newly washed/rinsed/sanitized dishes |
| 2017-05-24 |
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 air ducts collecting heavy dust/debris in the rear prep area. |
| 2017-05-24 |
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 in several areas such as in the fryer a |
| 2017-05-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2017-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers in the dish area. facility does not have adequate space to properly air dry utensils of this nature. |
| 2017-05-24 |
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 cooked shredded chicken that had been cooled from the day before at 50f in the walk in cooler. items had been cooled in a |
| 2017-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a metal pan in the clean dish storage area air drying while still having some bean residue on the interior surface. observed a large bucket with stic |
| 2017-03-17 |
45 |
4-502.11(a) maintain utensils in good repair. observed a large plastic container with damage on the handles, repair or replace utensils/equipment as they are damaged.4-501.11 maintain equipment in good repair. observed one non-functioning reach in cooler. |
| 2017-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed stacks of wet stacked pans. ensure that items are allowed to air dry before storage. |
| 2017-03-17 |
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 air vents in the rear area dusty. |
| 2017-03-17 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed facility dumpster missing a drain plug.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of |
| 2016-10-04 |
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 stored in standing water at 110f on top of the hh serve li |
| 2016-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the right reach in cooler not holding products at 45f or below. cdi-the ground beef, black beans, and two containers of refried beans were discarded. all other items were pla |
| 2016-10-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0ppm at dish machine. ecolab has been called for maintenance. verification required within 10 days. |
| 2016-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the reach in cooler doors and on the hot box. the facility had a company scheduled for maintenance for this morning, but the company never showed. 4-501.12 resurface or replace cut |
| 2016-09-27 |
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 three large bins of dry foods not labeled to indicate the product. cdi-all bins were labeled. |
| 2016-09-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored with clean equipment on dishwasher. cdi-the drink was discarded. |
| 2016-09-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed round pans stored in the handwash sink in the back. cdi-the pans were removed. repeat. |
| 2016-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed yucca fries stored below raw ground beef. cdi-the fries were removed to another location. |
| 2016-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on pieces of equipment and utensils stored on the clean equipment rack. cdi-all items were brought back for washing, rinsing and san |
| 2016-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chorizo, and sauteed vegetables stored on top of the hot holding unit below 135f. cdi-the items were discarded. |
| 2016-09-27 |
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 refried beans with the incorrect date label. cdi-an employee corrected the date the product was prepared. |
| 2016-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roach on wall near dish machine. manager stated that a pest control company comes out and sprays three times a week. a new contract has been started steritech. |
| 2016-09-27 |
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 tongs laying in the shredded chicken upon entering the back kitchen. |
| 2016-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stacked wet on the clean storage rack. fully allow equipment to air dry prior to stacking. |
| 2016-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets to the two reach in coolers, and the hot box in the back kitchen in need of repair. also observed the left reach in cooler dripping water from the ceiling. the manager stated that they were i |
| 2016-09-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the white pvc pipe connected to the ice machine leaking water creating large amounts of water buildup in back kitchen near the 3-compartment sink area. observed drain near the handwash sink |
| 2016-09-27 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed outdoor dumpster area with heavy garbage buildup. needs thorough cleaning. |
| 2016-09-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored ontop of the dish machine. cdi-the rag was removed. repeat. |
| 2016-05-06 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure of pic to ensure staff only working when food safety manager is present, effective cooling procedures are being followed andn tcs date mark applicable |
| 2016-05-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee handles soiled wiping cloths with glove hands and two glove changes without hand washing. cdi- isntruction provided |
| 2016-05-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink blocked by in box cleaning supplies. cdi- removed |
| 2016-05-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled tongs hung up as clean and chip warmer with excessive food debris accumulation on inside(where food is thrown and stacked against side |
| 2016-05-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico and guacomole in unplugged prep unit at 62-63 f. cdi- removed to cool; unit plugged in |
| 2016-05-06 |
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 multiple foods date marked improperly. dates must be marked the date they become date mark applicable and not when they are prepped |
| 2016-05-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in facility. |
| 2016-05-06 |
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 soiled dry cloths on cutting board. |
| 2016-05-06 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed failure of food employee to wash avocados before cutting. |
| 2016-05-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damages wall near floor intersection in front kitchen. |
| 2016-05-06 |
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 foods removed to cooling placed in walk in with lids still on. cdi- tops r |
| 2016-02-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple slicers and graters stored as clean with food debris still stuck on. cdi- removed to re-clean |
| 2016-02-03 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to know which test strips are used for chlorine and which are used for qac by testing dish machine with chlorine hooked up using qac test strips |
| 2016-02-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee walk into back kitchen with gloves on touching door and utensil he carried stop to sample the rice on the food prep table. he did not wash hands befor |
| 2016-02-03 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee walk into back kitchen with gloves on touching door a |
| 2016-02-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -fct above 161 achieved for dish but this practice contaminates the raw vegetables in the drawer. cdi- instruction provided better to use a utensil |
| 2016-02-03 |
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 cooling cooked chicken in ice bath cooling at rate of 4 f p/hr(89 to 88f/15 min) cdi- cooling procedure changed to large sha |
| 2016-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment to have excessive residue accumulation on outsides. |
| 2016-02-03 |
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 unlabeled containers of cooking oils |
| 2016-02-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed food employee with soiled wet wiping cloth on apron. |
| 2016-02-03 |
46 |
4-501.16 do not use a warewashing sink for handwashing.observed employee stop and start washing hands in 3 comp sink. moved to hand wash sink.4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash, rinse and sanitize water in the botto |
| 2016-02-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsas at salsa bar at 49-51 f in top above ice bath line. cdi- placed on temporary tphc |
| 2016-02-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed section of wall in front kitchen with covig tile peeling away. |
| 2015-10-27 |
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 failed cooling in high volume to surface area ratio , plastic container in |
| 2015-10-27 |
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 big improvement on date marking except for prep units. date mark applicable foods on day two must have date mark cdi- date marked |
| 2015-10-27 |
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 cooked beef cooled overnight did not reach 45 f. temped at 52 f cdi- discarded3-501.14(b) quickly cool tcs foods that are pr |
| 2015-10-27 |
17 |
3-403.11 (c ) reheat cooked, cooled ready-to-eat food to 165f within 2 hours if food is to be hot held until service. -p observed reheated chicken at 119 f. cdi- reheated above 165 f |
| 2015-10-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed none of four staff present to have food protection manager certification. |
| 2015-10-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-p observed multiple food employees multi-tasking between clean utensils, soiled utensils, soiled equipment, ready to eat food |
| 2015-10-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink with strainer basket catching food debris. cdi- instruction provided |
| 2015-10-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine internal deflector to have excessive black mold residue. cdi- removed to clean. 4-501.114 maintain sanitizer at correct concentrations. -p |
| 2015-10-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of cooked meat , apparently missed in hot hold all night, 88 f . cdi- discarded |
| 2015-10-08 |
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 empenadas in cold hold drawers not to be date marked and new empenadas added to refrigerator container marked yesterday. |
| 2015-10-08 |
37 |
3-305.14 during preparation, unpackaged foods shall be protected from contamination. observed one food employee wash soiled ice deflector in prep sink( no food present), then a different food employee wash a few tomaotes and bell peppers in same prep sink |
| 2015-10-08 |
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 scoop and muddler stored under hand towel dispenser. wet hand splash falling on. cdi- removed to clean; reorganize |
| 2015-10-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss cups stored under hand towel dispenser. see 42 |
| 2015-10-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment with food debris/residue on them. in need of cleaning |
| 2015-10-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies throughout kitchen area, especially dish pit area. vr repeat violation |
| 2015-07-06 |
20 |
3-501.16(a)(2)/(b)- tcs foods held cold shall be maintained at a temperature of 45f or below-pf. observed shredded cheese, lettuce, ground beef and chicken empanadas in reach-in cooler reading above 45f. cdi- pic informed ehs that shipment had been made e |
| 2015-07-06 |
7 |
3-301.11- food employees may not contact ready-to-eat food with their bare hands. observed employee dicing tomatoes using bare hands -p. cdi- tomatoes were voluntarily discarded. |
| 2015-07-06 |
13 |
3-304.11-food shall only contact cleaned and sanitized equipment and utensils-p. observed washed tomatoes placed back into box which unwashed vegetables came out of prior to being washed. cdi- tomatoes were re-washed and placed in sanitized container. |
| 2015-07-06 |
14 |
4-501.114- a chemical sanitizer used in solution for mechanical operation shall be at the correct concentration according to manufacturer's label for sanitization. -p. observed dishwasher solution containing 0ppm chlorine. cdi- repair man was called, and |
| 2015-07-06 |
36 |
6-501.111- keep the premises free of insects, rodents, and other pests. observed several fruit flies throughout kitchen area.6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door to outside showing gaps along sid |
| 2015-07-06 |
52 |
5-501.113- receptacles units shall be kept covered. observed outside dumpster door opened. cdi- door was closed on unit. |
| 2015-07-06 |
45 |
4-501.11- equipment shall be maintained in good repair. observed reach-in cooler not able to hold an ambient air temperature of below 45f. observed gasket falling off undercounter cooler door. |
| 2015-07-06 |
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 dusty ceiling vents above reach in coolers. |
| 2015-07-06 |
39 |
3-304.14- in-use wiping cloths shall be kept in a sanitizing solution between uses. observed wet wiping cloths out on prep table surfaces. |
| 2015-01-26 |
4 |
2-401.11 store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored on prep surface. moved to bottom shelf. |
| 2015-01-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee in back of kitchen with new gloves but no handwashing beforehand. the only handwash sink in the back was dry and was not stocked. educated on proper handwashing and glo |
| 2015-01-26 |
8 |
5-205.11 maintain access to handsinks. -pf hand sink in back kitchen was full of broken glass. glass was removed. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf hand sink in back kitchen did not have paper towe |
| 2015-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation.observed flip top prep unit (far left unit) holding foods at 53-47f. all had been stocked that morning for lunch. all tcs foods were discarded, including lettuce, pico, |
| 2015-01-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee leave cooking area and go through door to back kitchen to restock cook line. gloves were not changed. immediately informed pic of violation a |
| 2015-01-26 |
37 |
3-306.11 protect food on display. provide a side shield on salsa bar. pic advised a new unit has been purchased. contact this inspector to review new unit before use. |
| 2015-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed lids of dry storage bins broken and in poor condition. discard so as not to contaminate dry goods with plastic.repair refrigerator in back kitchen that is dripping condensate inside. |
| 2015-01-26 |
53 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. |
| 2015-01-26 |
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 diced tomatoes not date marked (from yesterday). empanadas were marked improperly. relabeled. 3-501.18 discard the food requiring d |
| 2014-10-21 |
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 foods prepared after lunch were cooling improperly - pans were c |
| 2014-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed three soiled knives stopred as clean on clean knife rack. cdi - sent to be washed, rinsed, sanitized. |
| 2014-10-21 |
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 queso sauce cooling for five hours (11am-4pm) still measured 75f. queso was in tightly covered containers. cdi - voluntaril |
| 2014-10-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two coolers were not holding tcs foods cold enough. back kitchen cooler had two split gaskets and ambient temperature measured 50f. also, several pans of hot food had been plac |
| 2014-10-21 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. pic was unsure that new staff understood employee health policy. cdi - inspector printed out forms in spanish for their use. |
| 2014-10-21 |
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 margarita salt unlabeled. |
| 2014-10-21 |
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 utensil water measuring 133f. keep at 135f or above. |
| 2014-10-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths on prep table in back kitchen. |
| 2014-10-21 |
45 |
4-501.11 maintain equipment in good repair. observed upright cooler with both gaskets split and hanging loose. observed rusty shelving above metal prep table in kitchen. |
| 2014-10-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster in very poor repair. both lids had broken and were hanging into interior of container. drain plug was missing and food such as rice had spille |
| 2014-10-21 |
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 light shield had fallen off light above three compartment sink. replace. |
| 2014-10-21 |
37 |
.3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed salsa bar food shield has inadequate side protection - side panel too short. cdi - pic states that owner has already ordered new salsa shield. |
| 2014-06-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed soiled utensils stored as clean - immersion mixer, blender, greasy metal pans, metal pan |
| 2014-06-24 |
18 |
3-501.14 cooling - p. rapidly cool all heated thc foods within two hours from 135f to 70f; and within a total of six hours from 135f to 45f. observed two large containers of shredded cabbage measuring 47f. pic asked all employees and they all agreed that |
| 2014-06-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold time/temperature control foods at 45f or below. observed right prep cooler on the line had ambient temperature of 5 |
| 2014-06-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-06-24 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses such as cut lettuce, cabbage. observed no thin probe thermometer. vr - will ret |
| 2014-06-24 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet nested. observed cleaned blender stored closed and wet. |
| 2014-06-24 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service, single use articles and utensils shall be handled, displayed and dispensed so that contamination of food and lip contact surfaces is p |
| 2014-06-24 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. observed no quat strips. vr - will return thursday july 3 to ensure compliance. |
| 2014-06-24 |
54 |
6-501.110 using dressing rooms and lockers - c. employees shall use designated areas for storage of personal items. observed purses, keys, phones stored throughout kitchen.6-202.11 light bulbs, protective shielding - c. light bulbs shall be completely shi |
| 2014-06-24 |
36 |
6-501.111 controlling pests - pf. premises shall be kept free of insects, rodents, and other pest. observed many small flies in back kitchen area and a few in front. vr - will return thursday july 3 to ensure compliance. |
| 2014-01-02 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic.ob |
| 2014-01-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2014-01-02 |
13 |
3-304.15 (a) gloves, use limitation (a) if used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur |
| 2014-01-02 |
41 |
3-304.12 in-use utensils, between-use storagerules require in use utensils be stored properly so as not to contaminate food. observed multiple scoops stored iwth handle in contact with food stored in. cdi- instruction provided |
| 2014-01-02 |
36 |
6-501.111 controlling pestsrules require pest control on premises. obserrved multiple fruit flies coming from dry storage in rear kitchen. |
| 2013-10-02 |
34 |
4-302.12 food temperature measuring devices a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided observed facility does not have a small diameter probe.vr |
| 2013-10-02 |
31 |
3-501.15 cooling methodsrules require proper cooling methods are used in order to ensure cooling is completed safely within time/temperature parameters.observed facility cooling in high volume, covered plastic containers.cdi- procedure changed to metal an |
| 2013-10-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-02 |
18 |
3-501.14 cooling3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f.observed large container of pico/salsa at 49 f that had not left refigeration sin |
| 2013-10-02 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi - sample ehp given.pic |
| 2013-10-02 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-07-23 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . |
| 2013-07-23 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-07-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding |
| 2013-07-23 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above at all times.observed multiple tcs foods, cooke |
| 2013-07-23 |
31 |
3-501.15 cooling methodsensure approved cooling methods are used to cool tcs foods. observed cooked chicken, and vegetales and cut tomatoes cooling in high volume containers, some covered in prep areanot under any refrigeration. cdi- removed to proper coo |
| 2013-06-24 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-06-24 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-06-24 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple foods not properly date marked in cold hold prep unit including fresh soft cheese and cut tomatos and cooked chicken; refried bean |
| 2013-06-24 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-06-24 |
13 |
a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish for |
| 2013-06-24 |
8 |
each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap.pf observed rear hand sink did not have hand cleanser. cdi- refilled |
| 2013-06-24 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |