| Violation Date |
Code |
Description |
| 2018-11-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing from in between tiles. observed food debris and water stuck in between tiles. advised to replace grout. |
| 2018-11-08 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed back handsink leaking at the sink basin to p-trap joint. advised to repair handsink to prevent any leaks. |
| 2018-11-08 |
46 |
4-203.13 pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. observed pressure guage reading at 55psi. advied to have pr |
| 2018-11-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at reach in unit. advised to replace gasket. |
| 2018-11-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee using handsink to wet rag. cdi - educated to only use handsinks for handwashing. |
| 2018-06-22 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed back handsink is leaking. advised to repair handsink. |
| 2018-06-22 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at reach in unit. advised to replace. |
| 2018-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the prep unit. refer to temperature chart. cdi - educated about proper cooling methods. advised to use thermometers more often. cool food to 45f a |
| 2018-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed onions out of temperature in the hot holding well. refer to temperature chart. cdi - reheated to proper temperature on stove top. b |
| 2018-06-22 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf repeat violation. observed hot water sanitizing dish machine not sanitizing. cdi - facility has singl |
| 2018-06-22 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed dish washer not wash hands or switch gloves in between dirty d |
| 2018-03-28 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare handing food in ready to eat form. cdi - educated to not bare hand |
| 2018-03-28 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf observed hot water sanitizing dish machine not reaching proper sanitizing like temperatures. cdi - dis |
| 2018-03-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed product not reach in proper reheating time/temperature criteria. cdi - educated proper reheating methods. relocated all product in reheat stage to s |
| 2018-03-28 |
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 no label on the oil spray bottle. advised to label all working containers of food. |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed light bulb out underneath the hood. advsied to repair. |
| 2018-03-28 |
46 |
4-203.13 pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. observed the pressure guage at the dish machine not reading |
| 2018-03-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dirty |
| 2017-12-21 |
49 |
5-205.15(b) maintain a plumbing system in good repair. repeat violation. observed p-trap at the back handsink still leaking. observed the spray arm at the 3 compartment sink in the back leaking. advised to repair. |
| 2017-12-21 |
37 |
3-307.11 protect food from miscellaneous sources of contamination. observed soda nozzle arm at the bar in the ice. cdi - picked it up out of the ice. advised to not lay the soda nozzle spray arm in the ice. |
| 2017-12-21 |
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 food cooling in flip top unit. cdi - educated to prepare food, store in walki |
| 2017-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket not labeled. cdi - got rid of the bucket. began using the bucket that was labeled. |
| 2017-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed facility is doing better with cold holding temperatues. the product in the flip top unit is in cooling phase. cdi - pulled items to the walkin cooler to cool d |
| 2017-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed knives dirty with food debris on food contact surface. 4-602.11(e) clean equipment and utensils used with nontcs foods at least eve |
| 2017-12-21 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employee scrubbing pot with sponge. then grab cleaned ite |
| 2017-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the containers stored on the storage rack still dirty with sticker residue on the containers. cdi - educated importance of geetting rid of the sticke |
| 2017-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed onions/peppers out of temperature in the hot holding unit. refer to temperature chart. all other items in the hot holding unit are at proper temperature. cdi - advised to disca |
| 2017-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce out of temperature in the cold holding prep unit. cdi - educated that this is a preparation process issue. facility prepares lettuce at 10 am, then throws ice on top of |
| 2017-09-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket with no label to the bucket. cdi - pic, raul, wrote sanitizer on bucket with sharpie. educated to have all containers labeled. |
| 2017-09-19 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed whisk stored above |
| 2017-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on the storage rack in the dish pit. cdi - pulled wet stacked containers apart. educated dish washer employee to allow items to air dry. |
| 2017-09-19 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed minor leak from the p-trap on the back handsink. advised to repair. |
| 2017-09-19 |
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 arbol dry peppers and tamarind both in dry storage with no lids to the containers. advised to have a |
| 2017-06-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employees uneducated about the employee health policy and the reportable symptoms and diseases, and when to recognize |
| 2017-06-15 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed whisp and other utensil stored in a handsink. cdi - educated that handsinks are not for storage. |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives stored as clean with food debris on the food contact surface. cdi - pulled to bring items to dishpit for a proper cleaning. |
| 2017-06-15 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed containers of lettuce that has been chopped in the walkin cooler not meeting time/temp criteria for cooling. refer t |
| 2017-06-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of onions out of temperature. refer to temperature chart. cdi - educated to use a deeper container in the hot holding unit so the container can touch the hot wate |
| 2017-06-15 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. obseved one employee drink on counter top where food was stored. food in containers with lids. dri |
| 2017-06-15 |
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 spray bottle of oil on the cook line. cdi - pic wrote 'oil' on spray bottle. |
| 2017-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fly in the dish pit area. advsied to provide pest control management to the facility. |
| 2017-06-15 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper handle |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the prep unit. refer to temperature chart. . cdi - educated to cool product down to proper temperatures before storing in prep unit. advised to di |
| 2017-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed torn bottom gasket to the walkin cooler door. advised to replace. |
| 2017-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on the storage rack in the dish pit. |
| 2017-03-28 |
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 drink machines stored in splash zone of handsink by the stand up refrigerator of salsa. advised to pr |
| 2017-03-28 |
33 |
3-501.13 use approved thawing methods. observed frozen commercially packaged fries thawing on counter top. advised to place product back in freezer, place under refrigeration, or cook. |
| 2017-03-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed 3 steak products offered undercooked on the menu with no disclosure asterisk leading the reader to the |
| 2017-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed product out of temperature in the hot holding unit. refer to temperature chart. cdi - pulled product to reheat quickly; educated not to double stack containers in hot holding |
| 2017-03-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed pico de gallo prepared at 8 am this morning. temperature was taken on product after 4 hrs and product not at 45f. refe |
| 2017-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion blender stored as clean with dried food debris on blade. cdi - pulled equipment to dish pit; advised to pay more attention during the washi |
| 2017-03-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p2-301.14 (i) wash hands after engaging in other activities that contamina |
| 2016-12-20 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contacting ready to eat steak. cdi - advised to discard produc |
| 2016-12-20 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handwashing sink by drink machine filled with items and utensils. cdi - removed items; advised that handwashing sinks are only for handwashing. |
| 2016-12-20 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed product stored above ready to eat onions that are uncovered. cdi - educated importance of storage order; moved the unwashed produce to the bottom. |
| 2016-12-20 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. repeat violation. observed food |
| 2016-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple knives that are stored as clean with dried food debris on them. cdi - pulled the knives and advised to send to dishpit for a cleaning proce |
| 2016-12-20 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed one product, tomales, not date marked and made on sunday, the 18th. cdi - educated about date mark |
| 2016-12-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer spray bottle stored right above lettuce on prep area. cdi - educated importance of proper storage of sanitizer. moved spray bottle. |
| 2016-12-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids wide open. advised to keep dumpster lids closed. |
| 2016-12-20 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employees food uncovered stored above |
| 2016-09-27 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed shredded beef that has been cooked, prepared, and held in the food establishment since sunday 9.25.16, with no date |
| 2016-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperture in the prep unit and in the pull out drawer underneath the stove. refer to temperature chart. cdi - advised to fix the pull out dra |
| 2016-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repat violation. observed products in hot holding unit out of temperature. cdi - advised to store products in single containers instead of double stacking containers in the hot well. pl |
| 2016-09-27 |
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 small bowl of cooked onions at 86f. pic states onions were cooked around 11 oclock. product did not meet time/temperature c |
| 2016-09-27 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no established handsink at the bar. no soap available. cdi - established handsink; provided soap.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. |
| 2016-09-27 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees bare ha |
| 2016-06-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in kitchen. cdi- drink removed. |
| 2016-06-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with food residue and particles on them. cdi- pic had dishes re-washed, trained dish washer on proper pre-rinsing a |
| 2016-06-13 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed a large number of deep and covered pans of tomatoes and pans of lettuce said to have been prepped 5 hrs earlier that w |
| 2016-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of beans in alto sham hot holding at 122 degrees, said by worker to have been hot holding approx 4 hrs. cdi- beans disposed of. observed cooked onions stored at room tem |
| 2016-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed main grill drawer cooler holding all tcs foods at 51 degrees including but not limited to: cooked menudo, sliced tomatoes, cooked mushrooms, raw chicken, and raw steak. thermome |
| 2016-06-13 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed several instances of foods improperly cooled or still cooling using improper cooling methods including deep and sealed pans of |
| 2016-06-13 |
33 |
3-501.13 use approved thawing methods. observed pre-cooked seafood thawing in a pan of water, water not running over food per thawing rules. cdi- seafood moved to walk in cooler to continue thawing. |
| 2016-06-13 |
37 |
3-307.11 protect food from contamination sources. observed ice bin at bar not being covered, soda gun arm was submerged in the ice. cdi- pic disposed of ice and will not use this ice bin due to likelihood of soda gun arm falling into the bin. |
| 2016-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a large number of pans and dishes being tight stacked while still wet. |
| 2016-06-13 |
46 |
4-204.118 warewashing machines, flow pressure device - c observed psi meter does not appear to be operating properly, needs service. |
| 2016-01-27 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed that the chlorine sanitizer bucket did not have aany chlorine in the solution. 0ppm. cdi - |
| 2016-01-27 |
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 food that was out of temperature in the flip top coolers becuase it had just be |
| 2016-01-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed that sanitizer container did not hve a label on the container disclosing the fact that it is sanitizer. |
| 2016-01-27 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzle at the bar that has some build up on the nozzle. cdi - educated that these nozzles be cleaned at least once every 24 hrs. |
| 2016-01-27 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed produce above washed onions. cdi - moved the unwashed produce to the proper location to prevent contamination. |
| 2016-01-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink by the dishpit. cdi - provided papertowels to the dispenser. |
| 2015-08-11 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -pwhere room temp required, observed more than 4 hrs b/t cleaning for fcs in contact with tcs foods, thermometer used without cleaning, change from raw to ready to eat without |
| 2015-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw chicken and raw beef stored inside pull out cooler drawer measuring 49-51f. cdi both pulled and placed inside walk-in cooler. |
| 2015-08-11 |
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 large container of cooked beef stored inside walk-in cooler coverd measuri |
| 2015-08-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers / customer cups stacked wet in kitchen area. |
| 2015-08-11 |
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 buildup in need of cleaning. (cooking equipment, shelving etc). |
| 2015-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes with towel. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. obser |
| 2015-03-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee handling food with bracelet on wrists. |
| 2015-03-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed several tall containers of enchilada sauce cooling improperly in walk-in |
| 2015-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed multiple food items in reach-in cooler including shredded lettuce, pico de gallo, salsa, etc.(see temp chart for specific temps) > 45f. observed leak inside bottom of unit. cd |
| 2015-03-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed paper towels missing from back line hand sink. cdi - by providing. |
| 2015-03-17 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handling soft taco tortillas and shredded lettuce with bare hands. cdi - by verbal instruction to |
| 2015-03-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic present at time of inspection today. |
| 2014-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored uncovered on top of ice machine, one stored on top of cooler drawer, on top of alto sham, and another drink stored on prep table next to |
| 2014-12-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored above raw seafood in walk-in freezer. cdi - foods rearranged. |
| 2014-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dicer stored on dry storage shelf as clean with food debris remaining. cdi - washed during inspection. work on removing sticker residue from pans. cd |
| 2014-12-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee not washing hands in between glove changes. cdi - by instruction - education provided. hands were washed. |
| 2014-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet stacked on shelf @ dish area. |
| 2014-12-12 |
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 several containers of salsa in walk-in cooler at 55f cooling with lids on |
| 2014-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed a few cooler not working properly. internal thermometers reading 50f. observed condensation leak at bottom of 1-door prep cooler on line. repair called in for coolers. see # 20. |
| 2014-09-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf observed several spray bottles not labeled. cdi- labeled on site. 7-204.11 provide sanitizer at correct concentrations, diluting as required. -p observed chlorine s |
| 2014-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa, pork, rice, beef, tomato, lettuce and other tcs foods inside walk-in cooler > 45f. facility had delivery about 30 minutes before i arrived. inside temp gauge reading 50f. |
| 2014-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine interior with build-up. verification required to ensure ice machine has been cleaned properly. |
| 2014-09-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed chicken stored above beef inside walk-in cooler. cdi - foods rearranged. education provided. |
| 2014-09-08 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed tags for mussels not being kept for 90 days and date observe |
| 2014-09-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed top part of blender stored inside handsink at bar. cdi - removed. |
| 2014-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored on prep table in kitchen on main line. cdi - drinks relocated. |
| 2014-05-22 |
20 |
store tcs foods cold at 45f or below. (3-501.16) observed cut tomatoes and lettuce stored in a cooler that had tripped a breaker and was not operating at proper temperature. lettuce and tomatoes put into the cooler 15 minutes prior. cdi-all items put int |
| 2014-05-22 |
42 |
properly air dry utensils. (4-901.11) observed pans stacked wet. |
| 2014-05-22 |
37 |
store food to prevent contamination. (3-305.11) observed several uncovered pans in walk in cooler, bottom of bowl stored in direct contact with food, and pans of limes stored in direct contact with ice used for customer drinks. |
| 2014-05-22 |
21 |
properly date mark ready to eat, refrigerated foods held longer than 24 hours and no more than 7 days. (3-501.17) no date marking on any leftover items in walk in cooler. cdi-items date labeled and pic educated. |
| 2014-05-22 |
8 |
hand sinks shall be used for hand washing only. (5-205.11) observed a whisk stored in one hand sink and food debris in other handsinks. cdi-through education and whisk taken to be rewashed. |