| Violation Date |
Code |
Description |
| 2018-12-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no chlorine test strips available for testing dishmachine. vr by 12/28/18 |
| 2018-12-20 |
2 |
repeat:2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf. observed pic did not have adequate knowledge of what illnesses and symptoms to report. cdi: gave employee health poste |
| 2018-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed back handsink by dish area with dishes stored over top of sink. cdi: dishes removed. 6-301.12 provide paper towels or approved alternative for hand drying at e |
| 2018-12-20 |
19 |
repeat:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken in hot well at 67f - 109f. cdi: chicken reheated to above 165f. |
| 2018-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs foods inside prep cooler cold holding above 45f (see temp chart) on cook line. all food removed and transported on cart to the walk-in cooler. technician called. vr by 12/2 |
| 2018-12-20 |
34 |
general comment:4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers inside prep coolers on cook line. |
| 2018-12-20 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -p. observed interior of ice machine deflector with build-up. ice machine will be cleaned before shift is over. points not escalated due to nature of violat |
| 2018-12-20 |
41 |
general comment: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 stored in ice at bar. observed ice scoop store |
| 2018-12-20 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food containers wet stacking at dish area. |
| 2018-12-20 |
45 |
general comment:4-501.11 maintain equipment in good repair. observed rusted shelving inside walk-in cooler. observed torn gaskets on prep coolers on cook line. |
| 2018-12-20 |
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 no labels on dry goods in containers and squeeze bottles at cook station. |
| 2018-09-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pchicken recorded at temp. below 135f (see chart). cdi- re-heated to greater than 165f. |
| 2018-09-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer with some dry food debris on wheel. also observed many plates soiled with food debris. cdi- taken to dishwasher. |
| 2018-09-24 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpic was not able to fully communicate health policy. cdi- health policy given. |
| 2018-09-24 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfcfpm was not present during half of inspection. |
| 2018-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of repair of kitchen prep units. |
| 2018-06-25 |
33 |
3-501.13 use approved thawing methods. observed fish being thawed under running water measuring greater than 70 degrees. cdi instructed to thaw under refrigeration . |
| 2018-06-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed causa acevichada on menu needs an asterisk linking to consumer advisory due to use of ceviche in this pr |
| 2018-06-25 |
52 |
5-501.111 area, enclosures and receptacles, good repair - c observed dumpster corroding at bottom causing leakage and providing entry point for insects. repeat |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning due to buildup of food debris. |
| 2018-02-23 |
54 |
6-202.11 light bulbs, protective shielding - c - observed ceiling light near rotisserie chicken unit not installed and lighting exposed. provide light shielding or shatter-resistant / shatter-proof lighting. |
| 2018-02-23 |
52 |
5-501.13 receptacles - c - observed damage to bottom of outdoor dumpster. |
| 2018-02-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed ice scoop stored in soiled / dusty area above ice machine. |
| 2018-02-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - observed food that operator stated was employee food stored inside refrigerator located on ground. |
| 2018-02-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed cleaner not labeled as required with utensils stored inside. cdi by instruction.7-201.11 separation-storage - p - store toxic substances as required to avo |
| 2018-02-23 |
6 |
2-301.14 when to wash - p - observed food employee touch face but not wash hands and walk outside of food preparation of kitchen prep line then back to prep line without washing their hands in between. cdi by instruction. |
| 2017-11-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 twist top employee beverage stored on prep table near walk in cooler. |
| 2017-11-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken removed from commercial packaging and stored with beans and peppers on bottom shelf of tall reach in freezer. repeat. observed raw chicken stored above |
| 2017-11-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some plates, 2 bowls a spoon and tongs stored as clean on clean drain board side of sink but soiled with food debris. cdi, equipment relocated for cleanin |
| 2017-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed batter station for raw chicken/ flour mixture that pic stated was used to batter and held during service and above 45 degrees f. cdi by instruction or use of tphc. handout pro |
| 2017-11-07 |
26 |
7-102.11 common name-working containers - pf - observed 1 bottle of degreaser not labeled as required.cdi, bottle labeled while on-site. |
| 2017-11-07 |
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 bowl and portion container used to scoop food in dry food container with |
| 2017-11-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed some metal pans being wet stacked above 3 compartment sink. |
| 2017-11-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on door of prep unit near grill and 1 fryer basket in poor repair and 2 broken wires. operator removed fryer basket from use. |
| 2017-11-07 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed some dry food ingredients in containers not labeled as required at grill and below table in back near walk in unit. |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce recently prepared and in prep unit at 64 degrees f and shrimp overstocked in same unit over 45 degrees f. cdi, foods relocated to walk in cooler to rapidly cool. i |
| 2017-08-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed food employee filling pan up with water at handwashing sink behind front counter. cdi by instruction.6-301.12 hand drying provision - pf - observed 1 handwashing sink out of dispo |
| 2017-08-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken removed from commercial packaging and stored with pastries and peppers in tall reach in freezer. observed raw beef and raw chicken stored over guacamol |
| 2017-08-17 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed several sauces made on site with dates of preparation of 8/7 and 8/9 made with milk and cheese |
| 2017-08-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed potatoes in hot holding unit at 53 degrees f. cdi, operator transferred potatoes to heat at grill. potatoes heated to 167 degrees f. |
| 2017-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 sanitizer buckets below required concentration. |
| 2017-08-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. -p - observed sanitizer dispensing out of 3 compartment sink dispenser above 400ppm as registered by test strips. cdi, solution diluted to required concentration during inspection |
| 2017-08-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed hot water faucet handle broken at 3 compartment sink. facility still able to dispense hot water at required temperature. repair handle. |
| 2017-08-17 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed razor and toothpaste at hand washing sink in employee restroom. observed dayquil stored with consumer items on shelf. items relocated during inspection. |
| 2017-05-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site at time of arrival. cdi by instruction. |
| 2017-05-18 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -p - observed food employee turn faucet off with their bare hands after handwashing. cdi by instructi |
| 2017-05-18 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed hot water reach 84 degrees f in restroom handwashing sink. verification required to ensure hot water was provided at required concentration.6-301.12 hand drying provision - pf - observed 3 |
| 2017-05-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed 1 plate of raw chicken removed from commercial packaging and stored over bread in tall reach in freezer. cdi, food relocated for proper storage. improvement made s |
| 2017-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed fish, cut tomatoes, and cut lettuce in flip top prep unit 2 over 45 degrees f. observed several tics foods in walk in cooler above 45 degrees f. operator stated that walk in c |
| 2017-05-18 |
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 an open gallon of milk not date marked that operator could not determine when the milk was ope |
| 2017-05-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed bottle of degreaser and windex not labeled. cdi, operator labeled on site. |
| 2017-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on racks below dish machine and on prep table. |
| 2017-05-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rusty shelving in walk in cooler. observed 4 lights out under hood ventilation system . |
| 2017-05-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed standing water on floor in walk in cooler. observed grease and residue collecting in between frying equipment behind counter on prep line. |
| 2017-02-13 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed hot water at 95 degrees f in employee restroom and 97 at hand washing sink near office area. verification return required to ensure that hot water is provided at required temperature. |
| 2017-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed 1 container of cut lettuce overstacked in prep unit at 56 degrees f. cdi, lettuce relocated to rapidly cool. |
| 2017-02-13 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 3 prep units without a temperature measuring device to measure ambient air temperature.4-302.12 provide an accessible thermometer for use. provide a thin p |
| 2017-02-13 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed container of salt and chicken spice not labeled. |
| 2017-02-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken removed from commercial packaging and stored over ready to eat foods in tall reach in freezer. repeat. observed raw chicken in prep unit stored over eg |
| 2017-02-13 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 2 blenders, 1 cusinart and a kitchenaid blender that was intended for household use. |
| 2017-02-13 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed quat test strips on site were wet. verification return to ensure that facility has quat test strips that are able to take accurate readings. |
| 2017-02-13 |
53 |
6-501.13 cleaning floors, dustless methods - c - cleaning shall be done during periods when the least amount of food is exposed such as after closing. observed water on floor from where employee stated that they used a hose to clean ventilation system and |
| 2017-02-13 |
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 several single-service cups being used to dispense dry food ingredients. |
| 2016-11-21 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several metal pans being wet stacked above 3 compartment sink. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service a |
| 2016-11-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed single-service cup without handle used to scoop food out of container. |
| 2016-11-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a container of salt and flour not labeled in kitchen at front prep area. |
| 2016-11-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed 2 containers of cut lettuce above 45 degrees f.food employee stated tha |
| 2016-11-21 |
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 containers of hen soup not date marked in walk in cooler uppon arrival. later on in inspecti |
| 2016-11-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - ensure raw animal foods are stored so that cross contamination is prevented. observed raw chicken removed from commercial packaging and stored above ready to eat foods in r |
| 2016-11-21 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - observed salmon offered on men undercooked and no parasite destruction letter available for sea port wild harvest keta salmon. |
| 2016-08-29 |
4 |
2-401.11 eating, drinking, or using tobacco - c- employees may drink from a closed beverage container if handled to prevent contamintion of hands or equipment. observed twist top employee water bottle stored on shelf under prep unit. cdi, items recated. |
| 2016-08-29 |
6 |
2-301.12 cleaning procedure - p - observed food employee turn faucet off with their bare hands after handwashing. cdi, use barrier to turn faucet off after handwashing to prevent contamination. |
| 2016-08-29 |
13 |
as 3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored over raw shell eggs in flip top prep unit. observed raw steak over donut batter that did not contain raw egg according to pic. observed raw f |
| 2016-08-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed corn and several containers of sweet potatoes hot held below 135 degrees f. cdi, operator placed on grill to reheat. repeat. |
| 2016-08-29 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee food and belongings. observed employee food stored with consumer food and glasses stored on clean plates along front prep line.6-501.14 cleaning ventilation syste |
| 2016-08-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several metal containers being wet stacked above 3 compartment sink.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and |
| 2016-08-29 |
45 |
4-205.10 food equipment, certification and classification - c - ensure food equipment meets nsf / ansi standards.observed household use blender equipment stored on shelf in back storage area. |
| 2016-08-29 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - observed several entrees asterisked on newly printed menu that contained fully cooked items and not undercooked animal foods. cdi by i |
| 2016-05-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed conainer of steak, container of chicken, containter of mussels, 2 containers of shrimp, container of cut tomatoe, container |
| 2016-05-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed food employee rinse a wiping cloth out in handwashing sinks. cdi by intruction , repeat process. |
| 2016-05-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken stored over raw egg in flip top prep unit. cdi, foods relocated for proper storage. |
| 2016-05-18 |
19 |
/l3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sweet several containers of potatoes and corn hot held in warmer below 135 degrees f. cdi, foods relcated to reheat. |
| 2016-05-18 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed a container of bleach and degreaser not labeled. cdi, pic labeled containers. |
| 2016-05-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing a watch. |
| 2016-05-18 |
41 |
3-304.12 in-use utensils, between-use storage - c - in-use utensils shall be stored in clean, dry areas. observed ice scoops stored on soiled / dusty area above dish machine. |
| 2016-05-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustement. observed flip top prep unit at cook line not holding required temperature and with ambient air temperature of 48 degrees f. |
| 2016-05-18 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - provide test strips to measure concentration of sanitizer solutions. observed pic not able to locate quat test strips. verification required by 5/28/16. |
| 2016-05-18 |
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 accumulating on ceiling ventilations systems in mens and womens restrooms. repeat. |
| 2016-01-28 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - ventilation system shall be free of dust and cleaned so that a discharge and nuisance is prevented. observed some dust accumulating in womens restroom ventilation system in ce |
| 2016-01-28 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. observed 1 fryer basket with broken wires and a plastic container lid with a crack. cdi by instruction, |
| 2016-01-28 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several clean pans being wet stacked on shelf above 3 compartment sink. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single- |
| 2016-01-28 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible at all times for employee use and only be used for handwashing. observed knife sharpener stored in handwashing sink in kitchen. cdi, sharpener |
| 2016-01-28 |
6 |
2-301.12 cleaning procedure - p - vigorously rub hands for 10 to 15 seconds when washing. observed food employee not vigorously rub hands for required time when washing their hands and before rinsing. cdi by instruction. |
| 2016-01-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. observed an employee drink stored on cutting board at flip top prep unit upon arrival and em |
| 2015-12-16 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee handle garbage outside and not wash their hands upon returning to kitchen. cdi by instruction.2-301.12 cleaning procedure - p - use clean barrier to turn |
| 2015-12-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - provide sanitizer at required concentration. observed quat sanitizer dispensed from 3 compartment sink below required concentration as indicated by test strips. ca |
| 2015-12-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed baked potatoe and lima bean hot held below 135 degrees f in warmer. repat. o |
| 2015-12-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f or below. observed walk in cooler not holding required temperature. all tcs foods in wal |
| 2015-12-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed plastic containers being wet stacked at warewashing area. |
| 2015-12-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed walk in cooler at 53 degrees f upon arrival. jpc refrigeration company arrived on site to install a pressure switch and new timer for walk in cooler.juan pe |
| 2015-12-16 |
51 |
6-302.11 toilet tissue, availability - pf - toilet tissue shall be available in employee resrtrooms. observed no toilet tissue available in restroom. cdi, operator provided toilet tissue. |
| 2015-12-16 |
26 |
7-204.11 sanitizers, criteria-chemicals - p- provide sanitizer at requird concentration. observed bleach in spray bottle used to sanitize prep tables above 100ppm according to test strips. cdi by instruction use sanitizer on non-food contact surfaces and |
| 2015-11-18 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed several spray bottles of toxic substances not labeled below table. cdi, operator labeled bottles. |
| 2015-11-18 |
6 |
2-301.14 when to wash - p - wash hands before donning gloves. observed pic not wash their hands when changing gloves. cdi by instruction. |
| 2015-11-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - raw animal food shall be stored so that cross contamination is prevented. observed raw chicken stored in contact with container of raw eggs in walk in cooler. observed raw |
| 2015-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed blades of can openers stored as clean but soiled with food residues. cdi, operator relocated equipment for cleaning. |
| 2015-11-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed several containers of baked potatoes and lima beans hot held below 135 degrees f in hot well. cdi, unit meant to store foods and not reheat / cook. cdi, operator transferred |
| 2015-11-18 |
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 3 containers of chicken and pork tamale located in flip top prep units and walk in cooler n |
| 2015-11-18 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils in a clean, dry area, in the food with handle out of produce, or in hot water above 135 degrees f. observed in-use ice scoops stored on top of ice machine. ice machine was accumulat |
| 2015-11-18 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facilities shall be free from items no longer used. observed flip top prep refrigerator and other items in storage area that operator stated was no longer used. remove or keep equ |
| 2015-11-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed ventilation lights out under hood vent in kitchen.4-205.10 food equipment, certification and classification - c - food equipment shall meet nsf / ansi stand |
| 2015-11-18 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - provide test strips for quat sanitizer. observed no quat test strips available for quat sanitizer. verification required by 11/28. |
| 2015-11-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil debris on top of dish machine. observed peeling tin foil and debris on shelving below prep table in kitchen. |
| 2015-11-18 |
49 |
5-205.15 system maintained in good repair - plumbing system shall be maintained in good repair and calibration. observed a plumbing leak under handwashing sink behind counter. repair. |
| 2015-11-18 |
51 |
5-203.12 toilets and urinals - c - observed employee restroom toilet not working.6-501.19 closing toilet room doors - c - restroom toilet room doors shall be self closing. observed toilet room door for employee restroom not self-closing. |
| 2015-11-18 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen in a washable laundry bag or cleanable container. observed several soiled cloths stored on facility. observed soiled linen on prep table and on top of dish machine.4-901.11 equipment and utensils, |
| 2015-08-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed 1 bisteck encebellado entre not asterisked or otherwise identified on menu with a consumer advisory. ob |
| 2015-08-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed no certified pic on site upon arrival. cdi by instruction. |
| 2015-08-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - observed pic not able to identify reportable illnesses and no written employee health policy on site. cdi, handouts provided |
| 2015-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw poultry stored over raw beef and raw shell eggs stored over produce in walk in cooler. observed raw chicken, raw beef, and raw shell eggs stored over ready to eat foods in fl |
| 2015-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce overstacked in flip top prep unit. cdi, operator relocated lettuce for proper storage. |
| 2015-08-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 1 spray bottle of degreaser not labeled with common name of substance. cdi, operator labeled container. |
| 2015-08-13 |
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 facility date marking foods but 2 containers of rice, tamale and a container of hot dogs were not dated in flip top prep unit tha |
| 2015-08-13 |
41 |
store in-use utensils with handle out of food. observed some scoop handles stored in dry ingredient storage containers. |
| 2015-08-13 |
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 1 container of spice mix in black container not labeled with common name of food. |
| 2015-08-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers in warewashing area. |
| 2015-08-13 |
45 |
keep equipment in good repair and calibration. observed several lights out under hood ventilation systems throughout establishment, and 2 ceiling lights not working at warewashing area. observed no stoppers available for 3 compartment sink behind bar. ope |
| 2015-08-13 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some standing water inside beverage cooler near bar. |
| 2015-08-13 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed some equipment in back storage room that operator stated was no longer used. observed a non-functioning flip top prep unit near rea |
| 2015-04-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken above lettuce and raw beef above celery in the walk in cooler. cdi - raw meats were placed below ready to eat food. observed raw chicken and raw eggs above cooked cra |
| 2015-04-13 |
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 cooked chicken, chicken salad and cooked beef without dates. all items were made saturday. cdi - items labeled with saturdays dat |
| 2015-04-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - menus have a consumer advisory. an asterisk is needed beside the word ceviches and beside the consumer advisory. |
| 2015-04-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no thin probe thermometer onsite. verification required. 4/22/2015 |
| 2015-04-13 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed 2 ants on the table used for breading. observed several gnats throughout the facility. keep doors closed to prevent pests. call pest management for treatment |
| 2015-04-13 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal containers stacked wet. cdi - pic set aside to be rewashed. |
| 2015-04-13 |
45 |
general comment 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 broken wires on fryers baskets. replace fryer baskets. 4-501.1 |
| 2015-04-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations.- observed no test strips for the quat sanitizer used in bottles and the chlorine sanitizer for the dish machine. repeat violation. verification required. 4/22/2015 |
| 2015-01-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cartons of raw eggs stored on top of sandwich prep unit containing ready to eat food ingredients. eggs removed by pic and placed into bottom of sandwich prep cooler. |
| 2015-01-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no soap or papertowels at bar hand sink. pic replaced. |
| 2015-01-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked potatoes and sweet potatoes holding at 90-110f degrees in steam table. pic removed potatoes. |
| 2015-01-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of lysol stored in food prep/ dish washing area on top of prep table (prep table is not in working order but contained spices, etc). |
| 2015-01-07 |
37 |
general comment- protect food from contamination sources not specifically noted by code. observed several dry foods with condiment cups used as scoops. ensure a scoop with a handle is used to prevent hand contamination of product. also observed preperati |
| 2015-01-07 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed chemical sanitizing dish machine not dispensing sanitizer. error message displays on dish machine screen stating to repair/add sanitizer. pic called to ecolab to det |
| 2015-01-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no sanitizer test strips available for quat sanitizer (3-compartment sink) or chlorine sanitizer (dish machine). |
| 2015-01-07 |
53 |
general comment- 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed wall damage in back dish washing area including corners of frp |
| 2015-01-07 |
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 deodrant stored on top of sandwich prep unit on cook line. pic removed. |
| 2015-01-07 |
45 |
general commnent- 4-501.11 maintain equipment in good repair. observed walk in cooler with split gasket on door and areas with unused, non-operational equipment. ensure all equipment maintains in good repair. |
| 2014-06-30 |
8 |
6-301.14 handwashing signage - c. each handwashing sink shall be provided with a sign notifying employees to wash their hands. observed a handsink at the bar and at the front preparation area without signage. signs have been provided today. |
| 2014-06-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. separate raw animal foods from ready to eat foods. observed raw steak being stored over cooked tamales in a reach in cooler, raw beef kebabs stored above cooked chicken in |
| 2014-06-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held cold shall be maintained at 45f or below. observed several food items in a reach in cooler and the walk in cooler a |
| 2014-06-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are prepared and held for more than 24 hours shall be datemarked. observed 3 pans of tamales not dated that were prepared over the |
| 2014-06-30 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. chlorine sanitizer shall have a concentration of 50-200ppm. observed sanitizer spray bottle with a concentration greater than 200ppm. cdi by dumping and refilling to proper concentration.7-102.11 common name |
| 2014-06-30 |
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 maintained at 135f or above. observed cooked corn and cooked potatoes below 135f in stea |
| 2014-06-30 |
35 |
3-302.12 food storage containers identified with common name of food - c. foods that are removed from their original containers and are not easily recognizable shall be labeled with a common name. observed a container of salt and 2 containers of honey n |
| 2014-06-30 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensils can be stored in a container of water if the water is maintained at a temperature of at least 135f. observed utensils being stored in water on the grill at 98f. |
| 2014-06-30 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be resurfaced or replaced when they are no longer able to be effectively cleaned. observed 4 heavily worn cutting boards.4-501.11 good repair and proper adjustment-equipment - c. equipment shall be |
| 2014-06-30 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, using containers that facilitate heat transfer. observed large plastic containers of rice in the reach in and wa |
| 2014-01-16 |
9 |
3-201.11 compliance with food law - p,pf. employee advised that current batch of tamales were prepared in the home of a former employee. cdi- tamales were removed/ marked for employee. operator was advised that foods served and/ or offered for sale in the |
| 2014-01-16 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. one employee walked in main cook line area eating a sandwich. employee was not preparing food. cdi- both employee and operator were advised that a designated area for eat |
| 2014-01-16 |
45 |
4-101.19 nonfood-contact surfaces - c. torn/ damaged gaskets in prep coolers and reach in coolers. transitional permit item. replace gaskets.4-202.11 food-contact surfaces-cleanability - pf. scarred cutting boards, some damaged utensils, small cover piece |
| 2014-01-16 |
41 |
3-304.12 in-use utensils, between-use storage - c. one ladle being stored in water that was described as heating up. water was at 98f. cdi- verbal correction that utensils may be stored in water that is 135f or above. |
| 2014-01-16 |
38 |
2-402.11 effectiveness-hair restraints - c. employee at the main cook line not wearing a hair restraint while preparing food. cdi- employee put on a hair net. |
| 2014-01-16 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use dry mixes, seasonings, and sauces at the front cooking line and back prep area not labeled per the rule requirement. cdi- verbal education as to rule requirement. label all. |
| 2014-01-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. some food items in the walk in cooler not marked per the rule requirement, but were advised to be stored more than 24 hours. cdi- verbal educat |
| 2014-01-16 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizers - c. dried food debris on plates stored as clean, large slicer and cart stored with dried food debris on them. cdi- all removed for cleaning. |
| 2014-01-16 |
1 |
2-102.12 certified food protection manager - c. no one site today with verification of food safety training. cdi- verbal education as to rule requirement. owner/ operator adolfo penaherrera arrived at the end of the inspection and provided verification fo |