| Violation Date |
Code |
Description |
| 2019-01-10 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2019-01-10 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the 2 door prep unit. replace gaskets.observed rusty shelves in the walk in cooler. repair/replace shelves; do not spray paint. |
| 2019-01-10 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a bowl of salt unlabeled. |
| 2019-01-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bottle stored over an open bag of flour. cdi - bottle was removed. |
| 2019-01-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed no date marking in the walk in cooler. cdi - employee was allowed to back date the items. |
| 2019-01-10 |
20 |
general comment 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed chicken, pico, lettuce, tomato, shrimp and tilapia holding 42f -45f. reminded employees of the temperature c |
| 2019-01-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack raw shell eggs with gloves then touch a pan and 2 gas knobs on the stove. cdi - explained the violation and the employee discarded |
| 2018-11-19 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the 2 door prep unit on the cook line. pic stated the company is schedule to replace them on monday.observed shelves starting to rust in the walk in cooler. resurface/ |
| 2018-11-19 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-11-19 |
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 lettuce cooling while covered in the walk in cooler. cdi - lid was remov |
| 2018-11-19 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the deli slicer. pic stated they did not use it today. cdi - slicer was cleaned during the inspection. |
| 2018-11-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw tilapia stored with bags of cooked calamari and mussels. cdi - tilapia was removed. |
| 2018-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the deli slicer; pic stated it was not used today. observed pink and black build up in the ice machine. cdi - items started to be cle |
| 2018-08-01 |
26 |
general comment 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of degreaser unlabeled. cdi - bottle was labeled. |
| 2018-08-01 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and the shelves beside the hand sink on the cook line. |
| 2018-08-01 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit across from the oven replace gaskets. |
| 2018-04-09 |
52 |
general comment 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - observed clutter around the dumpster area; clean out area and remove any unused items. |
| 2018-04-09 |
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 on the walk in cooler shelves. |
| 2018-04-09 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both prep units. replace gaskets.observed walk in cooler shelves starting to rust. do not spray paint shelves. |
| 2018-04-09 |
39 |
3-304.14 wiping cloths, use limitation - c - observed 2 sanitizer buckets at 10 ppm chlorine. cdi - buckets were remade at 50 ppm. |
| 2018-04-09 |
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 a container of rice in the walk in cooler at 62f. pic stated it was cooked last night and placed in the walk in to cool ov |
| 2018-04-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw steak stored above cooked ham in the walk in cooler. cdi - items were rearranged correctly.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipme |
| 2018-01-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed some uncovered continers of food in walk-in cooler. cdi by adding lids to food. improvement noted from previous inspection. |
| 2018-01-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered beverages in the kitchen. cdi by covering beverages. |
| 2018-01-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed cockroaches in kitchen. establishment will continue to use approved pest control methods. |
| 2018-01-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved raw shrimp being prepared on prep cooler cutting board area. area was not properly washed, rinsed, and sanitized.cloth used from sani bucket conta |
| 2018-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several wet tight stacked containers on the drying rack. |
| 2018-01-11 |
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 displaced/damaged ceiling tiles next to hood system.6-501.12 floors, walls, cei |
| 2018-01-11 |
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 handle stored in ice. |
| 2017-10-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.certified pic arrived at end of inspection. |
| 2017-10-26 |
54 |
6-303.11 intensity-lighting - cobserved lights not working in hood system. repair. |
| 2017-10-26 |
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 hole in the wall in dry storage room. observed displaced ceiling tile next to h |
| 2017-10-26 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water pooling at base of toilet in employee restroom. repair.5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p |
| 2017-10-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - cdish machine is not working. facility has more than 50 seats and will use single-service items until machine is repaired.verification required within 10 days. |
| 2017-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on the drying rack. |
| 2017-10-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved 2 spray bottles labeled sanitizer with solution testing > 200ppm chlorine. cdi by refill and test at 100ppm. |
| 2017-10-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several tcs ready to eat foods in walk-in cooler without date mark.cdi by date mark by pic. |
| 2017-10-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed several uncovered continers of food in walk-in cooler. cdi by adding lids to food.3-304.11 food shall only contact surfaces of properly cleaned and s |
| 2017-10-26 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved 2 handsinks without hand soap. cdi by adding hand soap. |
| 2017-08-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on meat slicer. pic stated that slicer had not been used today. cdi by disassembling slicer and wash, rinse, and sanitize.4-602.11 c |
| 2017-08-14 |
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. -pobserved tcs ready to eat foods (steak) in walk-in cooler 43f and held past 4 day window on date mark stic |
| 2017-08-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep cooler cutting board. |
| 2017-08-14 |
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.obsevred hole in wall in dry storage room.observed cracked floor tile at dish machine. |
| 2017-08-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. obsevred wet tight stacked pans on the drying rack. |
| 2017-04-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy build-up inside ice machine. cdi cleaned during inspection. |
| 2017-04-19 |
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 hole in the wall in storage room with leaking water pipe. repair.23-*consumer |
| 2017-04-19 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed trash on the ground around dumpster. |
| 2017-04-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack. |
| 2017-04-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 live cockraoches in kitchen. continue pest control treatments. observed house flies in back kitchen area.6-202.15 protect outer openings of establishment from insect or rode |
| 2017-04-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked steak cooling on table < 135f. cdi by moving steak into walk-in cooler to complete cooling process. |
| 2016-10-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw pork stored below raw ground beef in the walk in cooler. cdi - pork was moved to the correct shelf. |
| 2016-10-17 |
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 2 containers of cooked beef without dates. pic stated they were cooked friday and saturday. cdi - containers were dated. |
| 2016-10-17 |
35 |
i 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a squeeze bottle of water and shaker not labeled. |
| 2016-10-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed 2 clean cutting boards stored behind the prep sink faucet. cdi - cutt |
| 2016-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-10-17 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. replace gaskets. |
| 2016-10-17 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. -observed employee food stored with facility items. |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs, shrimp and salsa above 45f. cdi - items were placed in the walk in to cool.observed breading with pieces of raw meat out on the counter. pic stated it was out sinc |
| 2016-08-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bucket stored above a loaf of bread. cdi - bucket moved to the bottom shelf. |
| 2016-08-04 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temp of 49f. maintenance will be out today. facility is using the other prep unit and the walk in. observed a split gasket on a prep unit. replace gasket.4-205.10 ensur |
| 2016-08-04 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed a bowl sitting directly on top of beef, another on top of tomatoes and another on onions. cdi - explained not to store bowls directly on food |
| 2016-08-04 |
52 |
general comment 5-501.114 ensure drain plug on dumpsters, waste containers is in place. - observed dumpster missing the drain plug |
| 2016-08-04 |
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 the walk in cooler shelves. clean shelving. |
| 2016-04-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no quat test strips available to check sanitizer strength. cdi- pic brought test strips at end of inspection. |
| 2016-04-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed a number of date mark required foods in walk in cooler made more than 24 hrs ago, some made 4 days ago, that were not date marked. |
| 2016-04-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a box of raw bacon stored above whole intact steakin walk in. cdi- food stored by final cook temperature. |
| 2016-04-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee's drink stored on prep cooler counter. cdi- drink removed, counter cleaned. |
| 2015-08-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed some salsas date marked for 8 days ago in prep cooler. cdi- sals as disposed of. 3-501.17 date |
| 2015-08-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp and raw fish stored above corn in prep cooler, raw bacon wrapped shrimp stored above beans in walk in, and a box of raw bacon stored above steak in walk in. cdi- food st |
| 2015-08-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer not used today that was not properly cleaned, had dried meat debris on blade and blade guard. cdi- slicer cleaned and sanitized. |
| 2015-08-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer spray bottle not labeled. cdi- bottle labeled. |
| 2015-08-06 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow prevention device on outside can wash. need to install a y hose and place a backflow device at end |
| 2015-08-06 |
46 |
4-501.15 maintain warewashing machines to operate properly. dish machine is not operating, have machine repaired asap. continue using 3 comp sink until repaired. |
| 2015-08-06 |
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 walls in process of being installed around kitchen, some walls and floors do n |
| 2015-08-06 |
45 |
4-501.11 maintain equipment in good repair. observed stand up freezer not operating, needs repair or replacing. |
| 2015-03-16 |
54 |
4-202.18 ventilation hood systems, filters - c observed hood filters that are bent and damaged, need replacing.6-303.11 intensity-lighting - c maintain proper levels of lighting. observed light in men's restroom needing to be brighter. |
| 2015-03-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed tile at dish machine that is loose with water seeping under tile, observed bro |
| 2015-03-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at 3 comp sink reading 0 ppm and dish machine sanitizer reading 0 ppm. cdi- sanitizer at 3 comp sink made to proper strength. dish machine corrected to properly sanitize. |
| 2015-03-16 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several foods beingstored un-covered in walk in cooler. cdi- foods covered. |
| 2015-03-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2014-11-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p.observed raw beef stored above cooked ground beef in prep cooler and raw bacon stored above raw steak in walk in cooler. cdi- food stored by final cook temperature.3-302.11(a) protect food |
| 2014-11-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty cutting boards and dirty towels stored in dish room handsink making sink un-available for handwashing. cdi- items removed. |
| 2014-11-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beans hot holding in steam table unit at 122 degrees. beans said to have been reheated 45 minutes on stove, likely beans did not reach 165 upon initial reheating and steam tabl |
| 2014-11-18 |
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 tile in doorway to dish area missing and/or broken, need repair. general comme |
| 2014-11-18 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed back door can wash without a backflow device. pic is going to replace backflow device asap. |
| 2014-11-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a few instances of food date marked with incorrect dates that were not accurate for date of prep, and foods thawed more than 24 hrs |
| 2014-08-13 |
26 |
7-201.11 properly store chemicals in chemical storage area to prevent contamination. observed wwd40 stored above dishses and single service items on shelf. cdi- chemical moved to chemical storage shelf. observed un-labeled spray bottle of vinegar and wate |
| 2014-08-13 |
23 |
3-603.11 facility offers eggs cooked to order for breakfast. consumer advisory in takeout menus does not meet rules and there is no advisory in regular menus. pic said menus are being re-printed within the next couple weeks. have consumer advisories prope |
| 2014-08-13 |
13 |
3-302.11 store food by final cook temperature. observed raw chorizo stored above cooked foods in walk in cooler. cdi- food properly stored. cover food during storage. observed several foods, salsas, etc. stored uncovered in walk in cooler. cdi- foods cove |
| 2014-04-23 |
17 |
3-403.11 reheated foods for hot holding to 165 within 2 hrs. observed several foods being stored in steam table for re-heating below 135 for approx. 1 hr. steam table is for hot holding and may not be able to re-heat foods properly. use effective and rapi |
| 2014-04-23 |
19 |
3-501.16 (a)(1) hot hold foods at 135 min. observed cooked chopped beef left out at room temperature until ordered for more than 30 minutes, observed at 130 degrees. need to use tphc or keep these foods hot held at 135 min. cdi- food reheated to 165 and p |
| 2014-04-23 |
21 |
3-501.17 & 3-501.18 date mark all required tcs foods and maintain 7 day shelf life for required foods. observed a few items stored 8 days since prep and observed foods that are thawed and the thaw dates are not marked on the food causing confusion of shel |
| 2014-04-23 |
4 |
2-401.11 employee drinks need to be covered and stored below food or food contacts surfaces. observed open employee drinks stored above microwave. cdi- drinks removed. |
| 2014-04-23 |
53 |
6-501.11 maintain floors walls and ceilings in good repair. all wall outlets need covers, corner tiles at doorway to dishroom needs grouting. need to replace walk in cooler baseboards. |
| 2014-04-23 |
54 |
6-202.11 protect light bulbs where required. ceiling light bulbs above 3 comp dish sink needs cover.general commet: observed alll transitional items have been corrected, permit issued. |
| 2014-04-23 |
51 |
5-203.12 employee restroom toilet seat is broken, needs replacing. |
| 2014-01-21 |
53 |
6-501.11 maintain floors, walls, and ceiling in good repair. facility is undergoing some renovation and several floors and walls do not meet rules - transitional item. |
| 2014-01-21 |
31 |
3-501.15 use approved cooling methods to ensure foods cool quickly. large pot of soup cooling with no cooling methods in use. use ice baths, quick chilling equipment, vented or uncovered shallow pans, stir often or other effective methods. |
| 2014-01-21 |
18 |
3-501.14 cool foods from 135 to 70 in 2 hrs and 70-45 or below in 4 more hrs. observed large pot of soup cooling at room temperature for approx. 1 hr 50 minutes at 118 degrees. soup would not reach 70 degrees in 2 hr time limit. cdi- soup reheated to 165 |
| 2014-01-21 |
13 |
3-302.11 store food by final cook temperature to prevent contamination. observed shell eggs in same container on make table with rte advocadoes and onions. observed raw chorizo stored above cooked beef. cdi- items properly stored separate by final cook te |
| 2014-01-21 |
8 |
5-205.11 maintain handsinks in good repair. handwash sink has been removed from dish area during renovation, will be replaced asap. have all employees properly wash hands at kitchen handsink.6-301.14 all handsinks need handwash signs. no signs on handwash |
| 2013-11-07 |
4 |
store employee drinks covered and below food or food contact surfaces. observed open employee drink stored in kitchen and employee drink stored on top of clean pots in dish room. cdi- drinks removed. |
| 2013-11-07 |
53 |
maintain floors walls and ceilings. observed some floors and walls that do not meet requirements. these floors and walls were in process of being repaired. - transitional item. |
| 2013-11-07 |
42 |
observed clean pans stored on the floor. store clean dishes to prevent contamination. |
| 2013-11-07 |
31 |
use approved cooling methods to achieve proper cooling. observed rice cooling in deep amount. observed some foods being left out to cool at room temperature reading less than 135. once foods reach 135 need to quickly cool them with ice baths, quick chilli |
| 2013-11-07 |
21 |
date mark all required tcs/ rte foods refrigerated more than 24 hrs per nc food code. observed a number of foods in walk in cooler prepped more than 24 hrs ago, not date marked. cdi- foods properly dated. |
| 2013-11-07 |
18 |
cool foods from 135 to 70 in two hrs and 70 to 45 in 4 more hrs. observed rice in deep container at 79 degrees cooling 1 hr and 50 minutes, not likely to reach 70 degrees within the next 10 minutes. cdi- rice seprated into shallow amounts and stirred to r |
| 2013-11-07 |
1 |
pic needs to be food safe certified by 1/1/14. |