| Violation Date |
Code |
Description |
| 2018-10-03 |
54 |
4-204.11 ventilation hood systems, drip prevention - c observed a hot plate used to cook pork, observed hot plate not located under hood system.6-303.11 intensity-lighting - c observed light in walk in freezer not working, freezer does not currently have |
| 2018-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment with some build up of debris throughout, between equipment, shelving and in coolers. |
| 2018-10-03 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed unsafe materials in use for fcs. observed ice stored in white p |
| 2018-10-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a sack of beans stored on the floor in dry storage room. |
| 2018-10-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed cooked vegetables cooling in tightly covered 5 gallon buckets in walk in cool |
| 2018-10-03 |
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 observedfoods such as beans without date marks, items cooked more than 24 hour prior to inspection. cdi, items dated. |
| 2018-10-03 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -pobserved cooked fajita mixed vegetables above 45f. pic stated both foods were prepared more than 24 hours prior to inspection. foods w |
| 2018-03-20 |
6 |
2-301.14 food employees shall clean their hands and exposed portions of their arms as specified under ยง 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-servic |
| 2018-03-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed queso, and cooked fajita mixed vegetables above 45f. pic stated both foods were prepared more than 24 hours prior to inspect |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in flip top at service line holding temperature above 45f. foods were placed in the flip top at 11 am. cdi, foods placed on tphc along with hh unit. hot holding unit i |
| 2018-03-20 |
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 foods such as queso, salsa, and cooked vegetables without date marks, items cooked more than 24 hour prior to inspection. cdi, item |
| 2018-03-20 |
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 cooked vegetables, and queso cooling in tightly covered 5 gallon buckets i |
| 2018-03-20 |
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 some working containers without identifying label. |
| 2018-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment with some build up of debris throughout, between equipment and in coolers. improvement. |
| 2017-11-27 |
54 |
no points deducted6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (clothing stored directly on canned goods rack in back kitchen area). |
| 2017-11-27 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving inside walk-in cooler, shelving near grill). |
| 2017-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving inside walk-in cooler in need of re-surfacing.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-ns |
| 2017-11-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef co-mingled with raw fish on sheet pan in walk-in cooler. cdi raw fish stored separate in approved location. |
| 2017-11-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on drain board of prep sink. |
| 2017-07-18 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. observed utensils with old tape |
| 2017-07-18 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of kitchen equipment on cook side, shelving throughout). |
| 2017-07-18 |
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 sealed container of sliced tomaotes inside prep cooler (cooling) not |
| 2017-07-18 |
54 |
6-303.11 intensity-lighting - c observed no light available inside walk-in freezer.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal cell phones stored throughout establishment. |
| 2017-04-13 |
51 |
5-501.17provide a covered waste bin/receptacle in female restrooms.observed no covered receptacle / waste bin in womens restroom. |
| 2017-04-13 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (storage rack for holding canned food products). |
| 2017-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved taco prep holder (used to help tacos stand up during prepartion) held together with plastic ties that are not easily cleaned and holding debris. discon |
| 2017-04-13 |
6 |
2-301.152-301.15 only wash hands in handwashing sink.-pf observed employee wash hands in three compartment sink; cdi employee properly washed hands at hand washing sink. |
| 2017-02-08 |
31 |
repeat3-501.15 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 sealed container of shredded cheese cooling inside walk-in cool |
| 2017-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved containers of raw chicken and raw beef stored on ice for cold holding measuring 58f. cdi raw meat containers fully submerged in ice; education given to staff on proper holding p |
| 2017-02-08 |
19 |
repeat3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked beef and chicken stored on prep surface beside small grill top measuring 108-109f. cdi both reheated and properly hot held. (facility will fill out tphc form to in |
| 2017-02-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken and raw beef stored directly above rice bin inside a large container. cdi raw meats properly stored. |
| 2016-08-23 |
19 |
repeat - 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmultiple food items inside hot box on front line measuring > 45f (see temp chart). cdi - beef reheated to 170f; queso to 173f; marinara to 185f; refried beans to 165f. develop r |
| 2016-08-23 |
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. -pfmutiple food items that had just been prepared and stored inside flip top to cool (s |
| 2016-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.metal pans stacked wet on shelf above 3-compartment. |
| 2016-04-20 |
46 |
general comment - 4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes in 71f degree wash water. water was dumped and refilled |
| 2016-04-20 |
43 |
general comment - 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed two containers of foam hinged lid containers stored on the floor of kitchen beside stand up reach-in freezer. |
| 2016-04-20 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloth under cutting board and a few on shelf across from cooking station. |
| 2016-04-20 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved salsa, pork, and broth inside walk-in without a date. according to pic these items will be used in 2 days or more. cdi - da |
| 2016-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved inside hot box chicken broth and rice, inside steam table rice, black beans, and refried beans all < 135f (see temp chart). cdi - all foods were being changed out from lunch and |
| 2016-01-04 |
4 |
repeat: 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several employee drinks stored on top of non-functioning flip top cooler where prep occurs. cdi - drinks relocated/discarded. |
| 2016-01-04 |
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 spinach dip, salsa verde, and refried beans made saturday 1/2/16 in walk-in without date. observed milk opened on saturday in walk-i |
| 2016-01-04 |
33 |
general comment: 3-501.13 use approved thawing methods.observed pork and sauce thawing on drainboard of prep sink improperly. |
| 2016-01-04 |
37 |
general comment: 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed shredded chicken stored on top shelf of walk-in and refried beans stored on shelf uncovered. covered during inspe |
| 2016-01-04 |
19 |
repeat: 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved several foods being cooked and left out at room temp including steak strips, shrimp , and chicken below 135f. cdi - placed back on grill to reheat to 165f and served. ob |
| 2016-01-04 |
45 |
general comment: 4-501.11 maintain equipment in good repair.observed non-functioning flip top cooler. pic reported that cooler needs to be repaired. |
| 2016-01-04 |
52 |
general comment: 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed lid missing to shared dumpster. |
| 2016-01-04 |
39 |
repeat: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored underneath cutting boards. |
| 2016-01-04 |
54 |
repeat: 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed aprons and coats stored on can rack on top and with canned foods. |
| 2015-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved salsas and 2 pans of cheese sauce stored in hot hold unit at front counter location < 135f (see temp chart). cdi - salsa reheated to 199f; cheese sauce reheated to 167f. discuss |
| 2015-09-28 |
26 |
no 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles stored in kitchen. cdi - bottles labeled. |
| 2015-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored underneath cutting boards and on prep table in the kitchen. |
| 2015-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on cutting board of non-functioning flip top cooler in kitchen. cdi - all drinks discarded. |
| 2015-09-28 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes in 75f water. water dumped and refilled. |
| 2015-09-28 |
54 |
6-303.11 intensity-lighting - c provide 10 foot candles of lighting in walk in refrigeration units. observed no light source in the walk in freezer.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions |
| 2015-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked on drainboard of 3-comp sink. |
| 2015-05-14 |
54 |
6-303.11 intensity-lighting - c provide 10 foot candles of lighting in walk in refrigeration units. observed no light source in the walk in freezer. |
| 2015-05-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed 2 stacks of single use styrofoam trays being stored food contact side up and uncovered. |
| 2015-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 metal containers stored above the 3 compartment sink stacked while wet. |
| 2015-05-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle stored below the preparation sink. cdi- label added. |
| 2015-05-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed refried beans made 5/13 in the walk in cooler without a date, shredded chicken made 5/13 in the walk in cooler without a date, bla |
| 2015-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomato stored at room temperature near the stove (see chart) and raw marinated steak at 48f in an ice bath. cdi- diced tomato placed into ice bath (see chart for cooling |
| 2015-05-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sauces in the front glass hot hold case below 135f (see chart). cdi- sauces were all reheated to above 165f (see chart). tphc documentation provided if facility decides to u |
| 2015-05-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried food debris on it and a blender with food debris on the inside of the blending container. cdi- both items were set aside |
| 2015-01-05 |
42 |
24-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet above the 3 compartment sink. |
| 2015-01-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of burrito sauce and one container of ranchero sauce both below 135f in the glass warming case (see temp. chart) . cdi- both items were discarded. |
| 2015-01-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed an in use fryer that is not ansi certified. |
| 2015-01-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed serving trays stored in the hand sink nearest the cash register. cdi- trays were relocated. |
| 2015-01-05 |
54 |
6-303.11 intensity-lighting - c. light intensity shall be at least 10 foot candles at a distance of 30 inches above the floor in walk in refrigeration units. observed a non-functioning light bulb in the walk in freezer. |
| 2015-01-05 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed visibly soiled water in the wash, rinse, and sanitize basins of the 3 compartment sink. |
| 2014-09-09 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust buildup at ventilation above the 3 compartment sink. |
| 2014-09-09 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed a vegetable chopper, vegetable dicer, a coffee dispenser, and several plastic containers over the food preparation sink that are no |
| 2014-09-09 |
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 litter buildup in the dumpster enclosure. |
| 2014-09-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed in use blender not ansi certified. |
| 2014-09-09 |
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. -pf observed plastic container of salsa cooling in a flip top cooler. cdi by relocati |
| 2014-09-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed diced chicken not dated that was made on 9/7 and cheese stuffed peppers made on 9/6 that were not dated. cdi by adding dates to e |
| 2014-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed opened canned beverage being stored next to tortilla chips. beverage was relocated to the bottom shelf of a prep. table. |
| 2014-04-14 |
1 |
2-102.11 demonstration - c. at least one person shall be on site during all hours of food preparation and be a food protection manager. observed no pic on site with ansi certificate. facility has until 6/24/2014 to get ansi certificate before points ar |
| 2014-04-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store raw foods based on their final cook temperatures. foods with higher final cook temperatures such as chicken shall be stored below foods with lower final cook tempera |
| 2014-04-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. quat sanitizing solution shall have a concentration between 200-400ppm. observed one sanitizer bucket at 0ppm. cdi by dumping |
| 2014-04-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be at 135f or higher. observed several foods in hot holding display case out of temperature |
| 2014-04-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single use items shall be stored at least 6 inches above the floor. observed cup lids being stored on the floor in a dry storage area. |
| 2014-04-14 |
52 |
5-501.113 covering receptacles - c. waste receptacles shall be kept covered with tight fitting lids if kept outside the establishment. observed both waste receptacle lids open.5-501.115 maintaining refuse areas and enclosures - c. the waste receptacle |
| 2014-04-14 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wet wiping cloths shall be stored in sanitizer buckets. observed 3 wet wiping cloths being stored on counter tops. |
| 2014-01-09 |
4 |
2-401.11 eating, drinking, or using tobaccogeneral comment: employee beverages shall be located so contamination of equipment is prevented. observed 1 employee beverage on prep table in kitchen. cdi, operator relocated beverage for proper storage. |
| 2014-01-09 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral comment: ventilation system shall be cleaned so that a discharge and nuisance is prevented. observed vent in women's restroom starting do accumulate dust. |
| 2014-01-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing general comment: store clean utensils in a clean, dry area. observed tongs hanging from shelving above 3 compartment sink and stored against soiled wa |
| 2014-01-09 |
39 |
3-304.14 wiping cloths, use limitationwiping clothes shall be stored in sanitizer in between uses. observed several wet wiping cloths on prep surfaces and a wet wiping cloth under cutting board. cdi by instruction. |
| 2014-01-09 |
37 |
3-305.11 food storage-preventing contamination from the premisesgeneral comment: food shall be stored 6 inches off of the ground. observed 1 box of drink mix stored on ground in storage room. |
| 2014-01-09 |
33 |
3-501.13 thawing general comment: use proper methods to thaw food. observed bag of shrimp improperly thawing in prep sink. cdi by instruction. |
| 2014-01-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking general comment: date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed open container of mi |
| 2014-01-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall hot held at 135 degrees f or above. observed black bean and queso hot holding below 135 degrees f behind front coun |
| 2014-01-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation raw animal food shall be stored so that cross contamination will not occur. observed raw beef removed from commercial packaging and stored over ready-to-eat turnover and sauce in |
| 2014-01-09 |
1 |
2-102.12 certified food protection managerat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction, first inspection since transition |