| Violation Date |
Code |
Description |
| 2018-07-12 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed floor in disrepair in several areas of kitchen exposing concrete surface of floor. |
| 2018-07-12 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility reusing single service containers. |
| 2018-07-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in kitchen. |
| 2018-07-12 |
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 two sheet pans of chicken cooling out of temperature control below 135f. |
| 2018-07-12 |
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 cheese dip prepared greater than 24 hour prior at 64f in large plastic container in walk-in cooler. cdi cheese dip volunta |
| 2018-07-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces.4-501.114 maintain sanitizer at correct concentrations when being used to saniti |
| 2018-07-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in bar area. cdi papertowels provided. |
| 2018-03-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items on the stove top not at proper hot holding temperatures. refer to temperature chart. cdi - heated them back up to proper temperature. pork and chicken currently reading |
| 2018-03-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of pure bleach with incorrect label on it (glass cleaner). observed spray bottle of fabuloso with no label on it. cdi - educated to properly l |
| 2018-03-01 |
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 squeeze bottles of food without labels on the squeeze bottles. advised to provide a label for the squeeze bottles. |
| 2018-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed canned jalapenos stored on the floor underneath the dry storage racks. cdi - educated to hold food at |
| 2018-03-01 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. cdi - relocated the sanitizer buckets off of the floor. |
| 2018-03-01 |
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 dish washer handling dirty items, then move to handle cleaned a |
| 2018-03-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-01 |
49 |
5-205.15(b) maintain a plumbing system in good repair. repeat violation. observed 3 compartment sink faucet dripping. advised to repair. |
| 2018-03-01 |
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 flooring throughout kitchen not sealed and peeling away. advised to repair. |
| 2018-03-01 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket to at the pull out drawer. advised to replace items. |
| 2017-12-28 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed build up on soda nozzles in the butler pantry. 4-501.114 maintain sanitizer at correct concentrations. -p observed |
| 2017-12-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf repeat violation. observed no disclosure for the consumer advisory on the menu. cdi - pic, alex, has shown ehs a |
| 2017-12-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket (below 50 ppm quat) stored next to food on prep table. cdi - relocated sanitizer bucket and advised to store where contamination can not occur. |
| 2017-12-28 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. repeat violation. observ |
| 2017-12-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. repeat violation. observed food on the floor in the freezer. cdi - relocated the food to the storage racks. |
| 2017-12-28 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed knives stored under |
| 2017-12-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets below 50 ppm quat. cdi - ehs fixed the sanitizer at the 3 compartment sin |
| 2017-12-28 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. facility has fixed the lights in the walkin cooler. observed torn gaskets throughout kitchen . advised to repair gaskets. |
| 2017-12-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-28 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed 3 compartment sink facuet leaking, causing low pressure for quat sanitizer dispenser. advised to repair the faucet. |
| 2017-12-28 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee purse on top of food container |
| 2017-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items on storage rack. cdi - educated to prevent wet stacking and pulled items apart. |
| 2017-08-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed dish washer filling up sanitizer in 'detergent' container. cdi - stopped employee from filling container, educated that chemical labels must match up, educa |
| 2017-08-28 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzles at the drink machine with build up. educated to clean soda nozzles once every 24 hrs. |
| 2017-08-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of slaw with a date of 8.17.17. product held over cold holding criteria. cdi - |
| 2017-08-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf repeat violation. vr. observed incomplete disclosure on menu. the salmon, grilled steak, and the skirt steak are |
| 2017-08-28 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed the back door of |
| 2017-08-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed bulk commercial package of beef stored on the floor of the freezer. advised to store on storage racks |
| 2017-08-28 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed dish washer employee without a hair restraint. cdi - employee put on hair net. |
| 2017-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed lights to the walkin cooler broken and not working. refer to violation 54 about light intensity. advised to repair. |
| 2017-08-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-28 |
54 |
6-303.11(a) light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. observed light intensity less than 10 ft candles in the walkin cooler. advsied to repair. |
| 2017-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic food containers stored as clean with visible signs of food debris. cdi by removing to be properly washed, rinsed and sanitized. 4-602.11 clean |
| 2017-06-14 |
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 salsas improperly cooling. had no intervention occurred, the products may not have reached properly time/temperature |
| 2017-06-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed items with a consumer advisory on the menu with no disclosures. examples include statements such as (1) r |
| 2017-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical spray bottle under the dishmachine missing a label. cdi by labeling. |
| 2017-06-14 |
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 5-10 gallon buckets of salsas cooling while in the walk in cooler. o |
| 2017-06-14 |
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 squeeze bottles and dry product containers left unlabeled. |
| 2017-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at the correct concentration. observed 2 buckets measuring only 50ppm quat. |
| 2017-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic food containers stacked while still wet. |
| 2017-06-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a gouged cutting board on the main flip top cooler. 4-501.11 maintain equipment in good repair.replace torn gasket on reach in coolers. |
| 2017-06-14 |
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 inside gaskets and low boy unit near the grill area. |
| 2017-06-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses and a cell phone stored on the storage shelving used for dry food products. |
| 2017-03-17 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact product when making burrito. cdi - stopped employee an |
| 2017-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato slicer with food debris on food contact surface of slicer. cdi - educated to keep slicer food contact surfaces clean to sight and touch. disas |
| 2017-03-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple items out of temperateure in the hot holding well. refer to temperature chart. cdi - turned the unit to a higher temperature. repeat violation. |
| 2017-03-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed fries and fish product stored on the floor in the freezer. cdi - moved product off of the floor to th |
| 2017-03-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor in the bar area. cdi - educated to keep sanitizer buckets off of the floor; moved bucket off of the floor. |
| 2016-12-01 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed three products (chorizo, pork, and rice) exceeding time/temperature crite |
| 2016-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed products such as pecans and rice not holding at proper temperature. cdi - advised to hot hold pecans after heat treatment; rice needs to be in one container in hot holding wel |
| 2016-12-01 |
8 |
6-301.14 post a handwash sign at each handsink. observed handwashing signs missing from a few handsinks in the kitchen and dishpit area. cdi - provided handwashing signs for the facility. |
| 2016-09-15 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed plumbing at the 3 compartment sink dripping at multiple joints. advised to repair. |
| 2016-09-15 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed the walkin cooler gasket torn. the walkin cooler is holding product at proper temperature. advised to fix. |
| 2016-09-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer rags not held in the sanitizer buckets. observed sanitizer buckets with a concen |
| 2016-09-15 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed multiple products of pico de gallo and mango pico that have exceeded their time/temp criteria |
| 2016-09-15 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. observed ice paddles not protected from contamination. ice paddles are stored on rack in freezer without plastic wrap covering ice paddles. rack does not get sanitized, so ehs advi |
| 2016-06-06 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -p repeat violation. observed employee washing rag in the handsink. cdi - advised to only wash hands in the handsink. |
| 2016-06-06 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed the soda dispensers at the bar with debris build up on the nozzles. cdi - educated that these nozzles shall be cleaned once a day; ad |
| 2016-06-06 |
16 |
3-401.14 follow the written procedures that was approved by the regulatory authority for non-continuous cooking of raw animal foods; cool properly after intial heating; foods shall be identified as raw and separated properly from ready to eat foods; compl |
| 2016-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed product hot holding on the stove top not at proper temperature. cdi - advised to turn stove up; provided lids to the containers to hold properly. |
| 2016-06-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce in the walkin cooler in a plastic container cooling down with the lid |
| 2016-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed continuous issue with cold holding on certain products in the salad prep flip top. refer to temp chart. product are overstacked or not stored in the main flip |
| 2016-06-06 |
45 |
4-502.11(a) maintain utensils in good repair. observed a utensil that was not easily cleanable or smooth. cdi - discarded utensil. 4-501.11 maintain equipment in good repair. observed gasket to the walkin cooler broken. |
| 2016-06-06 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that facility does not have quat test strips to test quat sanitizer solutions. vr |
| 2016-06-06 |
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 that the outdoor dumpster area is very dirty. |
| 2016-06-06 |
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 that baseboards underneath the dishwasher and the baseboards around the 3 com |
| 2016-03-11 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed the handsink in the bar being used as a dumpsink. cdi - explained to pic that handwashing sinks are only for handwashing. 6-301.11 provide soap for handwashing at each handsin |
| 2016-03-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed one product out of temp (refer to temp chart). the product was overstacked in its container. cdi - removed excess product from container and placed into walkin |
| 2016-03-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. repeat violation. observed one product (pico de gallo) that was above 41f and has been held in the establi |
| 2016-03-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed food employee cooking chicken on the grill and take chicken off to serve to a customer, the chicken did not reach 165f |
| 2016-03-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed food product next to a sink that was not protected with a splash guard. food is considered to be store |
| 2016-03-11 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single use cardboard plates for products being reused to soak up grease. advised pic that these products shall not be reused. cdi - discarded the carboard plates that are dirty. |
| 2016-03-11 |
33 |
3-501.13 use approved thawing methods. observed product thawing on table top and not under proper thawing methods. |
| 2015-12-04 |
37 |
(general comment) 3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed |
| 2015-12-04 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed tomatoes that have been prepared and sliced and have been held in the establishment for over 24 hrs. cdi - applied a |
| 2015-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs products in the flip top cooler out of temperature (refer to temperature chart). cdi - advised to quickly cool product down in the walkin cooler. |
| 2015-12-04 |
8 |
(general comment) 6-301.14 post a handwash sign at each handsink. observed that there is no handwash sign at the handsink behind the bar, thus making it confusing which sink is the handsink and which sink is the dumpsink. cdi - provided handwash sign f |
| 2015-08-04 |
21 |
3-501.17 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved numerous rte phf products out of date in need of discarding. cdi all items out of date discarded. (freeze products to exten |
| 2015-08-04 |
14 |
4-601.11(a) 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food/sticker debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2015-08-04 |
20 |
3-501.16(a)(2) 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved reach-in cooler non-functioning holding raw chicken and raw beef at 65 degrees f. cdi both meats placed into walk-in cooler. |
| 2015-08-04 |
36 |
6-501.1116-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies in kitchen area. |
| 2015-08-04 |
42 |
4-901.11(a)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2015-08-04 |
45 |
(general comment) 4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards.4-501.114-501.11 maintain equipment in good repair.observed equipment no longer able to |
| 2015-08-04 |
47 |
(general comment) 4-601.11 (c ) 4-602.134-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. |
| 2015-03-16 |
42 |
'4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2015-03-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed server scooping chips and dishing up guacamole and salsa with no hair restraint. |
| 2015-03-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of food stored on floor of freezer. also observed tubs of onions sitting on top of trash can and in splash zone of hand sink. |
| 2015-03-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies around dish machine drain. |
| 2015-03-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label large tubs of dry ingredients such as flour, sugar etc. |
| 2015-03-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed chimichurri sauce (containi |
| 2015-03-16 |
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 several items labeled with dates past 7 day hold time such as tomatillo salsa, cooked yuca r |
| 2015-03-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par-cooked chicken and steak stored in open prep top. discontinue cooking procedure until approval is granted by meckle |
| 2015-03-16 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water sanitizing dish machine registering 155f on lollipop thermometer. thermolabel also put through dish machine and strip did not chang |
| 2015-03-16 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf salmon is offered undercooked on menu. facility unable to obtain documentation on parasite destruction for salmon. vr. until fac |
| 2014-12-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drinks stored on prep surface and above clean utensils. cdi-drinks moved. |
| 2014-12-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef and chicken stored over ready to eat foods in cold hold drawer. cdi-items rearranged to proper storage order. |
| 2014-12-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on ice machine and soda nozzles. cdi-cleaning started on all items. |
| 2014-12-01 |
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 a pan of cooked chorizo with date label of 11/21. cdi-ehs asked pic to discard food. |
| 2014-12-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as purses, medication and drinks scattered throughout dry storage racks. |
| 2014-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed three pans of rice and one pan of sauteed vegetables below 135f. cdi-all items reheated. |
| 2014-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface with food and another employee drink stored over clean utensils. cdi-moved to better locations. |
| 2014-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open containers of margarita mix stored in splash zone of handsink. |
| 2014-09-25 |
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. -pf observed stew cooling with lids tightly covered in plastic containers. cdi-pans v |
| 2014-09-25 |
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 items with expired date label. cdi-items discarded.3-501.17 date mark/label all tcs foods th |
| 2014-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chimichurri sauce sitting on counter above 45f and also observed items in flip top prep unit above 45f. cdi-chimichurri sauce put into cooler. ambient air temperature in flip to |
| 2014-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over ready to eat food in prep cooler and raw shell eggs stored over ready to eat foods in walk in cooler. cdi-items rearranged. |
| 2014-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed grill scraper stored in hand sink. cdi-removed and taken to be cleaned and sanitized. |
| 2014-06-12 |
4 |
2-401.11 eating, drinking, or using tobacco - observed employee drink on prep table while pico de galo was being made. drink moved to lower shelf. |
| 2014-06-12 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed prep sinks which were used in need of cleaning and sanitizing after use. both prep sinks cleaned during inspection.4-501.115 manual warewashing equipment, chemical sanitization u |
| 2014-06-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - observed no disclosure on the lunch and dinner menus. an asterisk * is next to steak on the dinner menu but menu needs to say at the botto |
| 2014-06-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed pan of peppers and onions at 90f on the grill hot holding in another pan of water. peppers and oinions were reheated during inspection. |
| 2014-06-12 |
37 |
3-303.12 storage or display of food in contact with water or ice - observed syrup squeeze bottles and lime container stored directly in the bar ice bin. items moved into holder on the side of the ice bin used for customer ice. |
| 2014-06-12 |
45 |
4-202.11 food-contact surfaces-cleanability - observed crack in the plastic ice scoop. advised facility to replace with a metal scoop. |
| 2013-12-16 |
8 |
hand sinks shall be used for handwashing only. (5-205.11) observed spatual and sqeegee stored in back hand sink and grill cleaning tools stored in front handsink. cdi-all items removed. |
| 2013-12-16 |
14 |
in a mechanical operation, the temperature of hot water sanitizing rinse may not be less than 165f. (4-501.112) observed hot water sanitizing dish machine not sanitizing at correct temperature. observed thermometer to register below 165f. pic determined i |
| 2013-12-16 |
23 |
consumer advisory needed for undercooked or raw animal products. (3-603.11) disclosure missing on one menu item that needs consumer advisory. cdi-through instruction. |
| 2013-12-16 |
21 |
properly date mark ready to eat, refrigerated, potentially hazardous foods held longer than 24 hours and no more than 7 days. (3-501.17) observed most items without date label in walk in cooler. cdi-through instruction. |
| 2013-08-23 |
21 |
properly date mark ready to eat, refrigerated, tcs foods. observed items in walk in cooler without date label. raw meats do not need date label. cdi-through instruction. |
| 2013-08-23 |
4 |
properly store employee drinks. observed uncovered employee drink stored on prep surface beside employee cutting tomatoes. cdi-discarded. |
| 2013-08-23 |
7 |
employees shall not touch ready to eat foods with bare hands. observed employee cutting tomatoes and using bare hand contact. cdi-tomatoes discarded and employees hands washed and gloves put on. |
| 2013-08-23 |
13 |
properly store raw animal foods to prevent cross contamination. observed improper storage of raw animal foods throughout. observed raw chicken stored over raw beef, pork, fish and ready to eat foods. also observed eggs stored over ready to eat foods and r |
| 2013-08-23 |
20 |
store tcs food cold at 45f or below. observed chimichurri sauce made with garlic, cilantro and oil stored at room temperature. cdi-put into refrigeration. tphc handout given to pic if facililty wants to store sauce at room temperature. |
| 2013-08-23 |
23 |
consumer advisory needed for undercooked or raw animal foods. observed incomplete consumer advisory on menu. consumer advisory shall be word for word and should include reminder and disclosure. sample statement *these items cooked to order. consuming raw |
| 2013-08-23 |
2 |
employees must have knowledge about reportable symptoms. facility does not have employee health policy in place. cdi-educated and handouts given. |
| 2013-08-23 |
31 |
use proper cooling methods. upon arrival, observed large containers of black beans and cheese cooling out on prep table. both items were below 135f. once temperature is below 135f active cooling must take place such as ice baths, chill sticks, or putting |
| 2013-08-23 |
37 |
properly store foods to prevent contamination. observed box of food on floor and food uncovered in freezer. |
| 2013-08-23 |
38 |
employees preparing food shall wear hair restraint. upon arrival, observed two employees preparing food without hair restraints. |
| 2013-08-23 |
39 |
cloths used for food contact surfaces shall be stored in sanitizer. observed employee wiping knife on cloth attached at belt loop. |
| 2013-08-23 |
26 |
properly store chemicals. observed glass cleaner stored in bottle labeled sanitizer. cdi-contents disposed of. |
| 2013-08-23 |
1 |
facility must have manager who is food safety certified on site at all times. no food safety certified manager on site during inspection. |