| Violation Date |
Code |
Description |
| 2019-01-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at walkin cooler. |
| 2019-01-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed walkin cooler vent dripping water. all food is stored in covered containers. no food is contaminated. |
| 2019-01-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce cooling down in cold holding unit. cdi - educated to prepare, cool, th |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observd lettuce in the temperature danger zone. refer to temperature chart. cdi - educated to prepare food, cool down before storing in cold holding, use thermometers to verify temperat |
| 2018-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at reach in unit. advised to replace. |
| 2018-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed facility using sanitizer buckets for blean disinfectant solutions. cdi - educated to properly label chemicals. pulled chemical buckets to the back. will use |
| 2018-04-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken not cooked to the proper temperature. refer to the temperature chart. cdi - educated about proper cooking tem |
| 2017-12-06 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. facility has replaced the walkin cooler gasket. ehs observed torn gasket at the reach in unit by the warm chips. pic, states that there is a work order already in place to replace gasket. reach |
| 2017-12-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed prepared lettuce in the cooling phase stored in the single |
| 2017-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce out of temperature in the single cold holding well on the make line. refer to temperature chart. cdi - educated that after preparation, product shall be cooled down to |
| 2017-12-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple products out of temperature in hot holding wells. cdi - pulled items to reheat. all product at proper temperature. pork has been voluntarily discarded. educated that |
| 2017-07-06 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed food employee use pure chemical incorrectly; after chopping chicken with knife and cutting board, |
| 2017-07-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce and blanched bell peppers covered in plastic wrap in walkin cooler coo |
| 2017-07-06 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at walkin cooler. advised to repair. walkin cooler holds proper temperature. refer to temperature chart. |
| 2017-01-30 |
45 |
4-501.11 maintain equipment in good repair. observed slight tear in the walkin cooler gasket. all food in walkin cooler is at proper temperature. |
| 2017-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the container of lettuce all the way at the beginning of the display line out of temperature. refer to temperature chart. cdi - advised to keep food at 45 f or below. discarded |
| 2017-01-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork out of temperature. refer to temperature chart. cdi - turned up equipment; advised to turn food more often to recieve the proper heat, switch out more often, or turn up e |
| 2016-10-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed just cut lettuce cooling in open prep unit on line. cdi-taken to walk in |
| 2016-10-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue and food debris on pans stacked within each other and stored as clean. cdi-taken to be re-washed. observed slight build up in interior |
| 2016-05-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service bowls stored on the floor. |
| 2016-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. repeat. |
| 2016-05-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions stored on sheet pan on the floor. |
| 2016-05-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed white cilantro rice stored on steam table below 135f. rice had just been mixed with cilantro and lime juice and placed onto steam table. upon discussion with pic, it was learne |
| 2016-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several white cutting boards stored as clean under front counter with food and greasy residue. observed two knives stored on magnet as clean with fo |
| 2016-02-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in several locations throughtout facility. |
| 2016-02-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed about 5 cutting boards in front area used for slicing of meats heavily pitted and stained. |
| 2015-10-20 |
45 |
4-502.11(a) maintain utensils in good repair. observed coating on lemon juicer peeling, flexible cutting mats and spatulas stained. |
| 2015-10-20 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed boxes of to-bags stored on floor in dry storage. repeat. |
| 2015-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of tea stored on sheet pan on the floor. |
| 2015-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed white rice, brown rice and black beans held hot below 135f. cdi-rice discarded and black beans reheated to boiling. keep items on steam table stirred to ensure product is held |
| 2015-06-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of to-go bags stored on floor at back storage area. |
| 2015-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several pans being wet stacked on shelf and drain board of 3-comp sink at back. repeat. |
| 2015-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved inside of lettuce spinner with debris. cdi - cleaned during inspection. 4-501.114 maintain sanitizer at correct concentrations. -p.observed two quat san |
| 2015-01-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed diced steak on serving line steam table @ 120f. cdi - steak discarded. unit turned up to next setting. |
| 2015-01-13 |
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 handler with bracelet on. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed |
| 2015-01-13 |
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 guacamole, pico, and hot salsa > 45f that had been placed on serving line |
| 2015-01-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. quat test strips could not be located. cdi - by instruction to provide.4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allow |
| 2015-01-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans on back dish shelf wet stacked. |
| 2014-08-11 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug cracked to dumpster. observed bottom of dumpster damaged. |
| 2014-08-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans at dish shelf wet stacked. repeat |
| 2014-08-11 |
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 metal pans of guacamole (48-53f) cooling in bottom of reach-in prep tight |
| 2014-08-11 |
1 |
2-102.12 ensure all facilities have a certified food protection manager on site at all times. observed pic without food manager's certification and no other persons present with certification. facility has until october 14, 2014 to comply. |
| 2014-03-31 |
31 |
3-501.15 use proper methods for rapid cooling of tcs foods. observed items just prepared cooling down in reach-in cooler line > 45f. cdi, discussed cooling prepped items down first in walk-in cooler to reach-in 45f then transferring to reach-in cooler. |
| 2014-03-31 |
46 |
4-302.14 provide test strips for checking sanitizing solutions. observed incorrect test strips available for testing quat sanitizing solutions. cdi, by providing. |
| 2014-03-31 |
42 |
4-901.11 properly air dry utensils and equipment before stacking. observed metal pans stacked wet on dish shelf. |
| 2014-03-31 |
38 |
2-303.11 food handlers shall not wear jewelry on wrists. observed employee with bracelets on but not handling food (only at cash register at time of inspection).2-402.11 food employees shall wear hair restraints when handling food. |
| 2014-03-31 |
1 |
2-102.12 ensure all facilities have a certified food protection manager on site at all times. observed currently no one present with food manager's certification on site. new facilities have 210 days from date permit was issued to provide food manager ce |