| Violation Date |
Code |
Description |
| 2018-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves. |
| 2018-10-29 |
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 chef placing cooked wings from fryer basket to plate with bare hands. cdi - wings discarded; hands washed and gloves |
| 2018-10-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shrimp stored over cut tomatoes, cucumbers, onions, and peppers; raw beef above oysters on the half shell in walk in cooler. cdi - walk in cooler rearranged with raw foods below ready t |
| 2018-10-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine sanitizing concentrate line is damaged; dish machine is not sanitizing. a call was placed fro service. vr - will return within 10 days; facility will call today after repair is made. |
| 2018-10-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p cooked pork in steamer and rice in rice warmer holding below 135f. cdi - both reheated to 165f+. |
| 2018-10-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-10-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. bins of dry beans and sugar with no covering in dry goods room. cdi - all covered. |
| 2018-10-29 |
45 |
4-501.11 maintain equipment in good repair. replace rusty shelves in walk in cooler. points not increased as cutting boards and some shelves have been replaced. |
| 2018-10-29 |
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 lettuce cut today and placed in flip top to cool. cdi - lettuce relocated to walk i |
| 2018-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods cold holding in flip top unit above 45 degrees. cdi all items were pulled and placed on ice bath. pic will have unit check to ensure unit is working correctly. |
| 2018-09-13 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.2-101.11 pic shall be present during all hours of operation. -pfat time of the inspection, did not observe a pic that had active manager control of kitchen. make sure |
| 2018-09-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved several food employees donning gloves after changing tasks and not washing hands. cdi reviewed with pic on when hand washing is required and directed food employees to wash hand |
| 2018-09-13 |
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 server cutting limes without gloves on. cdi limes discarded. |
| 2018-09-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfat the time of the inspection, observed hotel pans being stored in hand sink. cdi pan was removed.observed food employee rinsing pans off in the hand sink. cdi food emplo |
| 2018-09-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -observed raw fish and octopus being stored above rte salsa. cdi pic relocated to bottom shelf.observed raw fish and shrimp being stored above cut produce, tomatoes and cooked chicken. cdi ite |
| 2018-09-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans, knives and utensils being stored as clean with food debris. cdi items returned to ware washing. |
| 2018-09-13 |
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 shrimp dated for 9/6 and shrimp sauce (contains tomato) dated for 9/5. cdi items were discarded. |
| 2018-09-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage (no lid) being stored on food preparation. cdi drink was relocated to bottom shelf. repeat. |
| 2018-09-13 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved flies in the kitchen landing on the food (to go order lettuce and beans). cdi product was discarded and pic instructed food employees to keep it covered. |
| 2018-09-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing watches/bracelets while performing food preparation. make sure food employees remove jewelry when performing f |
| 2018-09-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation. make sure to store in sanitizer buckets. |
| 2018-09-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replaced/resurfaced. repeat4-501.11 maintain equipment in good repair. observed rusted shelves throughout walk |
| 2018-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris on sides of equipment, reach in units, throughout the establishment. make sure to increase cleaning frequency. |
| 2018-09-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open. make sure to keep dumpster doors closed. |
| 2018-09-13 |
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 food debris on the walls behind salsa prep stati |
| 2018-09-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in the kitchen. make sure to have pest control address. |
| 2018-04-25 |
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. -pat time of inspection observed beef above 70 degrees, pic stated beef had finished cooking at 7 am. cdi due to time/temperature parame |
| 2018-04-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. observed chicken coming off the grill twice less than 165 degrees. cdi chicken was cooked to 165 degrees. |
| 2018-04-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pafter a conversation with pic stated that cutting boards and equipment are only cleaned twice per day. cdi teachable moment with pic, any equipment used wi |
| 2018-04-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat verification required.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p |
| 2018-04-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. at the time of inspection observed employee beverage uncovered and being stored on food preparation surface where tortilla were being formed. cdi drink discarded. |
| 2018-04-25 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 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 |
| 2018-04-25 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.food establishment needs active managerial control and to train employees properly on when handwashing shall occur, how to cool product, and making sure food is being c |
| 2018-04-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf at back hand sink near ware washing observed no paper towels. cdi paper towels were provided.5-205.11 maintain access to handsinks. handsinks may only be used for |
| 2018-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding below 135 degrees. unable to obtain a corrective action, repeat and points deducted. |
| 2018-04-25 |
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. -pf at the time of the inspection observed beef and rice cooling at room temperature. r |
| 2018-04-25 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are in refrigeration, submerged under running water as long as water does not rise above 70 degrees, as part of the cooking process or for immediate service (cooked then served). observed at |
| 2018-04-25 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. at the time of the inspection observed the back door open. make sure to keep door closed or protected with screen door. |
| 2018-04-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets and watches while performing food preparation. make sure to remove all jewelry when performing food |
| 2018-04-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not being stored in sanitizer solution, being stored on cutting boards. make sure to store in sanitizer solution in between use. |
| 2018-04-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed cutting boards in need of being replaced. make sure to replace when no longer able to clean and sanitize correctly. |
| 2018-04-25 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing including baseboards, drain boards, spray arms and nozzles shall be cleaned every 24 hours, as often as accumulation occurs and prior to use. observed spray arm in ware washing c |
| 2018-04-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damage wall in dry storage where opening to the joints. make sure to repair. repeat, same rule different violation points n |
| 2018-04-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed pork carnitas and chorizo cooked yesterday without a date marking. cdi pic stated product was prepared yesterday and will be gone b |
| 2018-01-09 |
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 soup cooling at room temperature and it was at 100f, beef cooling in a very |
| 2018-01-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2018-01-09 |
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. -pfobserved two containers of oysters in teh walk in cooler- one was smal |
| 2018-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw oysters stored over cooked beef today- cdi moved to the very bottom shelf so that nothing was under it and no raw meats were above them.3-302.11(a)(4) protect food in storage us |
| 2018-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p beef on the steam table was holding 165f to correct.observed pork stored in the oven and the oven was off- pork was <135f and was discarded. |
| 2018-01-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed some drain flies but they are better than the last inspection. |
| 2018-01-09 |
33 |
3-501.13 use approved thawing methods.observed pork thawing at room temperature- cdi put back into the walk in cooler. only use refrigeration, the microwave, the cookinig process, or continually running/draining cold water. |
| 2018-01-09 |
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 nn, salt, sugar, and rice scoops in product with no handles. |
| 2018-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed large handheld mixer stored on the floor today a |
| 2018-01-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.4-501.11 maintain equipment in good repair.thank you for painting raw wood, repairing sinks, caulking gaps, leaks, and reattaching g |
| 2018-01-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster and grease bin lids open upon arrival today. |
| 2018-01-09 |
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.dust build up on wall behind ice machine, build up on wall |
| 2017-10-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager today. |
| 2017-10-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw hamburger in a leaky bag that was stored inside of a container with deli ham and hotdogs- cdi all in container discarded. |
| 2017-10-17 |
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. -pfchicken cooling last night in a deep portion, tightly covered in aplastic container- |
| 2017-10-17 |
33 |
3-501.13 use approved thawing methods.observed beef thawing at room temperature today- cdi put under cold running/draining water in the 2 comp sink. |
| 2017-10-17 |
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. -pobserved chicken cooling overnight and it was still >45f in the middle of the product. observed refried beans that had been made and |
| 2017-10-17 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed pits in the basin of the 2 compartment prep sink and cracks on the edges of the b |
| 2017-10-17 |
49 |
5-205.15 maintain a plumbing system in good repair.observed the 2 comp sink leaking today. thank you for repairing 3 comp. |
| 2017-10-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed drain flies around the dish area. pest issue has had major improvement. |
| 2017-08-01 |
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 tcs items that had been cooled in a very deep portions, inside of plastic c |
| 2017-08-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-08-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved tomatoes being washed in the handsink- staff moved them to the prep sink to re wash to correct.observed a soiled tea nozzle soaking in a container of soapy wate |
| 2017-08-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw beef- raw chicken moved to be below raw beef.observed raw tilapia stored over cooked por |
| 2017-08-01 |
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. -pobserved tcs foods in the walk in cooler that had been cooling overnight and still had not reached 45f or less(they were also much hig |
| 2017-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs items holding around 47-48f in the walk in cooler today. the compressor was frozen up. all of these items that were above 45f were discarded. note: the right side of the wal |
| 2017-08-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved degreasor in a bottle labeled as all purpose- more specifically labeled during inspection to correct. |
| 2017-08-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in the faclity today. keep having pest management come and keep closing off gaps and holes in walls. |
| 2017-08-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build up on the tea nozzle today- sent to be washed.observed stickers on dishes looking much better today- keep staff working on this. |
| 2017-08-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee wearing a wrist watch while handling food- removed during inspection. |
| 2017-08-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed santiizer at >200ppm today- water added so that it was at 50-200ppm during inspection to correct. |
| 2017-08-01 |
45 |
4-501.11 maintain equipment in good repair.observed raw wood on the line today. observed a cracked 2 compartment sink. |
| 2017-08-01 |
49 |
5-205.15 maintain a plumbing system in good repair.observed a leaking 3 compartment sink spigot. |
| 2017-08-01 |
52 |
. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed garbage dumpster's top lids open today. |
| 2017-08-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed gaps in the walls in some places and loose wallpaper. repair wall near loose wallpaper so that it is not absorbant. observ |
| 2017-08-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed cooked pork stored on the floor of the walk in today. observed pots of beans being stirred on the ground and then placed on the p |
| 2017-05-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-05-04 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed juices that were leaking and not in good condition- discarded by staff today. |
| 2017-05-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw beef stored over salsa and other ready-to-eat foods- raw beef moved to raw meat section to correct. |
| 2017-05-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved many containers with old stickers on them and they were stored as clean. stickers were touching the inside of other clean containers. not all could b |
| 2017-05-04 |
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. -pobserved multiple tcs foods at >45 in the walk in cooler that had been cooling from the night before- discarded today to correct. |
| 2017-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rice, cooked jalapenos, cooked onion,and taquitos holding at <135f.rice discarded, peppers and onions were put into fridge to cool and taquitos were served within 1 hour to corr |
| 2017-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved homemade pork rinds in the faclity at room temperature- discarded today.discussed different options for this product today with staff- they can buy from a commercial source, ref |
| 2017-05-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved the menu offering undercooked eggs- come observed going out to customers today. there is a reminder tha |
| 2017-05-04 |
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 multiple foods that had cooled last night in deep portions, stacked on top |
| 2017-05-04 |
45 |
4-501.11 maintain equipment in good repair.observed a torn gasket on the bar and flip top cooler. observed rusted racks in the walk in cooler today.observed tape on the wiring for the mixer- rewire or replace.4-101.11 food contact surfaces shall be made |
| 2017-05-04 |
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 on walk in racks today. |
| 2017-05-04 |
49 |
5-205.15 maintain a plumbing system in good repair.observed tape on the handsink drain pipe today- tape is not approved as a repair. |
| 2017-05-04 |
51 |
5-203.12 toilets and urinals - cobserved a missing toilet seat on one toilet in the women's restroom. |
| 2017-05-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed raw wood above the steam table today- seal or paint.observed gaps in walls- caulk or seal gaps so they are easy to clean and |
| 2017-05-04 |
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 an unshielded bulb in the walk in cooler today. |
| 2017-05-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in the facility today. contact pest managment company to make a couple visits, close of cracks and crevices where they can hid, check deliveries for pests when they com |
| 2017-02-09 |
31 |
observed multiple tcs items cooling from being cooked this morning at <135f on counters- all moved to walk in cooler to correct. some had to be split into smaller portions before being placed in the cooler.observed beans that had been cooling overnight |
| 2017-02-09 |
8 |
observed water being added to rice out of the handsink today- employee stopped and agreed to discard rice. instructed to use prep sink.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-02-09 |
13 |
observed raw shrimp stored over cooked pork today- shrimp moved to the bottom shelf to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-02-09 |
18 |
observed beans that had been cooling overnight and still had not fallen to below 45f( all discarded durinig inspection to correct). discussed with staff the need to check temperatures to make sure foods have met the proper temperature and if they have no |
| 2017-02-09 |
19 |
observed peppers and onions holding at <135f today. put on time to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-02-09 |
36 |
observed drain flies in teh facility.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-02-09 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-02-09 |
39 |
observed an employee with soiled cloth towels around his waist- store these in santiizer when it is not being used.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-02-09 |
41 |
observed scoops with no handle in ice and rice today- all removed to correct. ladel with a handle was put into rice to use.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 |
| 2017-02-09 |
45 |
observed torn gaskets on the bar cooler and the flip top cooler today- repair.observed raw wood under the steam table today- paint or seal.observed multiple foods stored in grocery bags today- use a food approved material.4-101.11 food contact surfaces sh |
| 2017-02-09 |
53 |
observed a holes in the wall at the bar and a corroded door frame near the dishwasher.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-02-09 |
37 |
observed beef neck stored on the floor of the walk in cooler today.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-11-29 |
8 |
observed dishes in the handsink today- removed to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-11-29 |
20 |
observed beef shoulders thawing improperly today which led to them being at >45f on the exterior of the product.beef moved to walk in cooler to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-11-29 |
21 |
observed dates on tcs foods in the walk in giving them 7 days. the cooler is only holding foods at 42-43f, which means these foods must only be held 4 days.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispo |
| 2016-11-29 |
22 |
observed items on the hot bar and rice in the back that were on time but time was not being tracked. the start and stop time must be recorded somewhere or a timer used. hot bar items were timed via writing on paper and the rice was timed with the microw |
| 2016-11-29 |
23 |
observed eggs offered undercooked on the brunch menu with no asteriks next to the menu items where these eggs are offered and no health statement on the menu that warns customers about the health risk.3-603.11 provide consumer advisory for animal foods se |
| 2016-11-29 |
31 |
observed cooked jalepenos, beef, cooked rice, and cooked black beans cooling on countertops today and they had already fallen below 135f. these items were moved to the walk in cooler to correct. beef was broken down into thinner portions before being p |
| 2016-11-29 |
33 |
observed beef shoulders thawing in standing water- beef moved to the walk in cooler to correct. tcs foods must thaw by refrigeration, the cooking process, microwave, or under continuously running/draining cold water.3-501.13 use approved thawing methods. |
| 2016-11-29 |
38 |
observed a food service employee that had a wrist watch on today.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-11-29 |
37 |
observed tomatoes stored on a wooden board that was <6 off of the floor.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-11-29 |
39 |
observed 0ppm in the sanitizer bucket today. chloro added so that it was 50-200ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-11-29 |
41 |
observed a scoop with no handle stored in the rice and ice machine today.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. |
| 2016-11-29 |
42 |
observed clean pots and containers stored on a soiled shelf today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-11-29 |
45 |
observed rusted racks in the walk in cooler, corroded metal on the walk in cooler floor, and a torn gasket on the waitstaff cooler.4-501.11 maintain equipment in good repair. |
| 2016-11-29 |
47 |
observed build up on the walk in gasket and on the walk in cooler racks today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-11-29 |
51 |
observed no covered trashcan in the women's bathroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-11-29 |
52 |
observed both garbage and cardboard dumpsters with their top lids open today.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-08-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present during the inspection has food protection manager certification. cdi - certified manager arrived just before the conclusion of the inspection. |
| 2016-08-03 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf soap dispenser missing from one handsink in kitchen. cdi - replaced with hand pump soap. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wait staff |
| 2016-08-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed dishwasher wearing gloves load dirty dishes then unload clean dishes with same gloves on. cdi - contaminated dishes sent to dirty dish area; gloves re |
| 2016-08-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside dish machine. clean more frequently when air humidity is high and microbial growth is rapid. 4-601.11(a) equipment food contact surf |
| 2016-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p container of cooked pork overstocked and holding below 135f at top. cdi - top portion discarded; remainder reheated to 165f+. improvement from last inspection. |
| 2016-08-03 |
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 pan of tomatoes placed in flip top to cool and container of pork cooling on counte |
| 2016-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. container of hot sauce with no lid and half of a cut onion with cut side down contacting wire shelves in dry storage room. cdi - both dis |
| 2016-08-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thin probe thermometer will not power on. vr - will return within 10 days to verify correction. |
| 2016-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored in walk in cooler on shelf with produce. store in sanitizing solution. |
| 2016-08-03 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent and used as instructed by manufacturer. sliding door display cooler labeled for display of prepackaged or bottled products only used |
| 2016-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of food debris on walk in cooler shelves. |
| 2016-08-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. lids open and door missing from dumpster. also, bottom of dumpster is rusted and cracked allowing dumpster to leak. contact solid waste service provider and re |
| 2016-08-03 |
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. baseboard tiles missing from wall partition that separates the soda fountain from the d |
| 2016-08-03 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light panels in both dry storage areas missing shields. replace. |
| 2016-04-27 |
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 shell stock tags being held have no date recorded for the last piece |
| 2016-04-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed cook crack raw shell eggs wearing gloves, finish cooking order, then use the same gloves to added cheese to the top of the food once plated. cdi - glo |
| 2016-04-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food pans are being washed and stored as clean with date marking labels still intact. facility began removing stickers during inspection. vr - will return with |
| 2016-04-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken and pork overstocked and holding below 135f in steam well; fried chicken, chicken wings, and chili regano holding below 135f in display steam table. cdi - top portion of prok a |
| 2016-04-27 |
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 cooked chorizo and cooked pork in low prep cooler with no date; cooked yesterday. pork prepared today and still cooling in walk in cooler wi |
| 2016-04-27 |
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 shredded cheese processed and placed in flip tp cooler to cool. cdi - relocated to |
| 2016-04-27 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light shield missing from light panel in dry goods room. replace. |
| 2016-01-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present during the inspection with food protection manager certification. pic indicated that he is registered for serve safe class in the coming month. |
| 2016-01-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf soda gun at bar is not in use and stored in the bar handsink. cdi - relocated soda gun. |
| 2016-01-28 |
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 plastic tub of oysters in walk in cooler with no tag. cdi - owner ha |
| 2016-01-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on interior surfaces of ice machine. clean. |
| 2016-01-28 |
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 sauce cooling in ice bath in 5 gallon cambro; 112f after 1.5 hours and not likely to cool to 70f in the next 30 minutes. cdi - impro |
| 2016-01-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. small green cutting board at garnish station and large white cutting board on flip top unit in need of resurfacing or replacing. 4-501.11 maintain equi |
| 2016-01-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw protiens such as chicken, beef, and shrimp holding abovew 45f in low prep cooler. cdi - all discarded. discontinue use of this unit until repaired and holding food at 45f or less. |
| 2016-01-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf sauce cooling in insufficient ice bath. cdi - ice and water added until ice bath wa |
| 2016-01-28 |
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. clean walls behind dish machine and dirty dish side of di |
| 2016-01-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p cooked beef, cooked pork in the steam table and stuffed chilis under the heat lamp holding below 135f. cdi - all reheated to 165f+. recommended that facility keeps lids on steam well it |
| 2015-10-29 |
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 soup cooling in deep container and rice cooling with lid on. cdi - lid removed from |
| 2015-10-29 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p sliced american cheese stored on wire shelves of cooler with no barrier in between. cdi - bottom slices of cheese discarded; remainder wrapped and place |
| 2015-10-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p beef and pork in cook line steam well and pork chops and chicken in display steam well all hodling below 135f. all reheated to 165f+. |
| 2015-10-29 |
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 one container of shrimp cocktail dated to expire yesterday still in the walk in cooler. cdi - discarded. |
| 2015-10-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present at start of inspection has food protection manager certification. work towards obtaining certification. |
| 2015-10-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer in facility. vr - will return with in 10 days to verify. |
| 2015-10-29 |
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. scoop with no handle stored in bread crumbs. cdi -scoop removed. |
| 2015-10-29 |
45 |
4-502.11(a) maintain utensils in good repair. ladel with melted handle stored in ranch dressing. cdi -ladel discarded. 4-501.11 maintain equipment in good repair. observed minor rust on wire shelving in walk in cooler and dry goods areas. repaint or repl |
| 2015-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of dired food debris on handles of coolers. clean all. wipe out blood from bottom of three dood reach in freezer. |
| 2015-10-29 |
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. repair hole in wall leading into dry goods room. |
| 2015-10-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. stock pot of chili sauce stored on floor of kitchen upon start of inspection. relocated. |
| 2015-07-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.failure of pic to perform r |
| 2015-07-27 |
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 pic and one staff member recontaminate hands after washing by touching faucet handles with |
| 2015-07-27 |
12 |
general comment3-203.12 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 pic is removing tag from shellstock to hold in offic |
| 2015-07-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p pickeled onions in an open bucket stored below raw beef; stuffing containing raw bacon stored above sliced ham in low prep cooler. cdi - both coolers rearranged with ready to eat foods abo |
| 2015-07-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine reading at 0ppm chlorine. cdi - new container of saninitzer concentrate installed; hoses had to be switched as the draw line for sanitizer and deteergent were inverted. dish machine n |
| 2015-07-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p multiple tcs foods such as taquitos, tamales, and cooked chicken hot holding below 135f. cdi - all reheated to 165f+. |
| 2015-07-27 |
4 |
general comment2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink with no lid or straw stored on cutting board upon entering the kitchen. cdi - relocated. |
| 2015-07-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer in bucket well above 200ppm chlorine; bleached out test strip. cdi - diluted to correct concentration. |
| 2015-07-27 |
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 sauce cooked this morning cooling in 5 gallon container in walk in cooler. cdi - s |
| 2015-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. handles of many coolers and two freezers have dried food debris. clean these often as they can be a major source of hand contamination. |
| 2015-07-27 |
53 |
general comment6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. debris piled outside next to building from bathroom remodel. remove these items. |
| 2015-07-27 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p slaw and sauce holding above 45f in flip top. cdi - both removed to cool; reminded staff not to stock items above the chill line. |
| 2015-01-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be hot held at 135f or above. observed the chicken panadas hot holding at 92f in the hot ho |
| 2015-01-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature. observed raw chicken being stored above raw fish in the reach in cooler across from the grill. cdi- chicken was |
| 2015-01-09 |
1 |
.2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be on site at all times. observed no one present with a servsafe certificate. cdi by instruction. |
| 2014-08-07 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-08-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed the dish washer washing with 0ppm chlorine. cdi- pic stated that new dishwasher is to be installed tomorrow. pic was ins |
| 2014-08-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed cabbage cold holding at 52f in the prep cooler. cdi- pic stated that cabbage was prepared at 8:00am. cabbage was placed in wa |
| 2014-08-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed the dish washer to be sanitizing at 0ppm. cdi- pic stated that they are having a new dish washer installed tomorrow. pic was instructed to handwash dishes at 100f until the installation of |
| 2014-08-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed a stack of cups beside the soft drink dispenser stacked wet. cdi by instruction. |
| 2014-08-07 |
37 |
general comment: 3-307.11 miscellaneous sources of contamination - c. observed a bowl of sugar and a bag of sugar without a cover/sealed container to prevent contamination. cdi by instruction. |
| 2014-03-05 |
26 |
7-201.11 separation-storage - p. all chemicals shall be stored at least 6 inches off the floor. observed sanitizer refills for the mechanical dishwasher being stored on the floor in the chemical storage room. cdi by instruction. |
| 2014-03-05 |
8 |
6-301.14 handwashing signage - c. observed no handwashing sign at the handwashing station behind the waitress station. cdi- handwashing sign was provided. |
| 2014-03-05 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. |
| 2014-03-05 |
39 |
4-901.12 wiping cloths, air drying location - c. observed two wet wiping cloths on the food prep table upon arrival. cdi- wet wiping cloths were placed in sanitizer bucket. |
| 2014-03-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed a leak in the walk in refrigerator. observed a broken shelf inside the reach in freezer. |
| 2014-03-05 |
42 |
4-901.11 equipment and utensils, air-drying required -c. observed wet stacking of cups. cdi by instruction. |
| 2014-03-05 |
49 |
5-203.14 backflow prevention device, when required - p. observed no back flow prevention device on the can wash. |
| 2014-03-05 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed the handles of the pinto beans and flour scoops being stored with their handles in the food. cdi- handles were turned upright. |
| 2014-01-15 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-01-15 |
2 |
an effective employee health policy shall be in place at all times to prevent foodbourne illnesses. observed no employee health policy in place, waitress stated that she was unaware of employee health policy upon arrival. cdi-employee health policy templa |
| 2014-01-15 |
8 |
all hand washing sinks shall be supplied with a hand drying provision. observed one of the hand washing sinks without any paper towels. observed the adjacent handsink in the dish washing area to have a paper towel dispenser that was not dispensing paper t |
| 2014-01-15 |
14 |
all food contact surfaces shall be clean to sight and touch. observed white residue on the interior of the hand held can opener. cdi- can opener was moved to dirty dish area. |
| 2014-01-15 |
19 |
all potentially hazardous ready to eat foods shall be hot held at 135f or above. observed cooked polano peppers hot holding at 125f. pic stated that they were placed in the hot holding unit at 12:00pm. cdi- polano peppers were reheated to 165f. |
| 2014-01-15 |
21 |
all potentially hazardous ready to eat foods shall be date marked if cold held more than 24 hours. observed queso without a date marking. observed several foods without proper date markings in the walk in cooler. cdi by instruction. |
| 2014-01-15 |
13 |
all foods shall be separated by final cook temperature. observed raw chicken and beef over ready to eat lettuce and cucumbers. observed raw chicken over ready to eat and raw beef. cdi by instruction. |
| 2014-01-15 |
33 |
proper thawing methods shall be used when thawing foods. observed packaged bacon thawing on the food prep table of the vegetable wash sink. cdi- bacon was moved into the walk in cooler to allow for proper cooling. |
| 2014-01-15 |
36 |
no insects or pests shall be present in the food facility. observed fruit flies in the dry storage room. |
| 2014-01-15 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth on top of a plastic container of ready to eat foods in the walk in cooler. observed a wet wiping cloth on the dry dish shelf. cdi- wet wiping cloths wer |
| 2014-01-15 |
52 |
all outdoor garbage refuge areas shall be kept clean and free of litter. observed several boxes and a wooden chair on the ground outside near the garbage can. |
| 2014-01-15 |
31 |
proper cooling methods shall be used when cooling foods. observed cooked chicken cooling on the food prep table in the kitchen. cdi-chicken was at 100f and was covered with plastic wrapping and vented and placed in the walk in cooler to properly cool. |
| 2013-11-18 |
2 |
an effective employee health policy shall be in place in order to prevent food bourne illnesses. observed no employee health policy in place. cdi- employee health policy template was given to pic (spanish). |
| 2013-11-18 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths on the food prep tables in the kitchen. |
| 2013-11-18 |
38 |
all food employees shall wear an effective hair restraint. observed a food employee cutting corn without a hair restraint. cdi by instruction. |
| 2013-11-18 |
21 |
all foods shall be properly date marked. observed a container of cheese dip date marked for 10/4/2013. cdi- cheese dip was voluntarily discarded. |
| 2013-11-18 |
14 |
all food contact surfaces shall be properly sanitized. observed the dish washing machine to be sanitizing at 0ppm. cdi- a new bucket of sanitizer was used, the empty one was replaced. observed the dish washer to be sanitizing at 50ppm chlorine. |
| 2013-11-18 |
13 |
all foods shall be separated by final cook temperature. observed raw meats over rte foods in the reach in freezer. cdi by instruction. |
| 2013-11-18 |
11 |
all foods shall be safe and unadulterated. observed a dented can of whole peeled tomatoes being stored with the ready to use cans. cdi- dented can was removed and voluntarily discarded. |
| 2013-11-18 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |