| Violation Date |
Code |
Description |
| 2018-08-10 |
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 hvac vents in the kitchen area with accumulated dust present.6-305.11/6-501.110 designate and use a |
| 2018-08-10 |
45 |
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 a lexan food container burnt on the interior such that it was no longer easily cl |
| 2018-08-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed multiple boxes of single use articles on the floor of the dry storage area. |
| 2018-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers in the dish area. items must be allowed to air dry before stacking. items were unstacked and allowed to dry by pic. |
| 2018-08-10 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored with the handle immersed in the ice product at a bevera |
| 2018-08-10 |
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 box of lemons stored on the floor of the walk in cooler, as well as bags of ice that had been used for food products while faci |
| 2018-08-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of both windex and chlorine not labelled at time of inspection. pic labelled both items. |
| 2018-05-30 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed ice used in drinks/beverages uncovered at the bar area. ice used in this manner is considered to be food and must be kept covered while in storage. |
| 2018-05-30 |
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 can of pineapples and multiple intact containers of orange juice on the floor of the beer/wine cooler. such items may not be s |
| 2018-05-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth left out on the prep area flip top cutting board. return all wet wiping cloths to sanitizer containers after use. |
| 2018-05-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed three bar drink dispensing nozzles soiled with accumulated pink/black residue. items cleaned during inspection. items must be broken down and c |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on the undergrill cooler heavily damaged. repeat violation. |
| 2018-05-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor cracked/damaged in the kitchen area. floors in the storage area heavily |
| 2018-05-30 |
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 two knives placed in the area between a flip top cooler and the adjacent |
| 2018-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on several pull out drawer coolers. temperatures of these units observed to be in compliance. |
| 2018-02-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one bag of single use cups that had fallen on the floor of the dry goods area. item removed by pic. |
| 2018-02-19 |
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 a styrofoam cup used as a scoop stored inside a dry goods container in t |
| 2018-02-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths in the facility left outside of sanitizer solution on prep surfaces. items were placed into the sanitizer buckets by pic and ehs. wet wiping cloths must be kept i |
| 2018-02-19 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee pill bottles stored in the prep area. items removed by pic. store employee medications in areas not involving food prep or clean utensils. |
| 2018-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed containers of tcs salsa in an ice bath in the prep area. salsas were observed to be between 47-48f. items were in deep metal pans that had been placed directly on top of the i |
| 2018-02-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored adjacent to bagged, ready to eat foods such as bread rolls in the kitchen area. beverages were removed by pic. beverages must be st |
| 2017-09-28 |
20 |
•repeat non-compliance: observed oil and garlic mixture on stove top, stove not on. pic stated that garlic and oil mixture is kept on stove top and has been there for the last 4 days. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45 |
| 2017-09-28 |
8 |
observed one bar hand sink and one kitchen hand sink with no paper towels. cdi - restocked6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-09-28 |
14 |
repeat non-compliance: observed dish machine not below 50 ppm. cdi - technician on site properly sanitizing.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p**verification required |
| 2017-09-28 |
21 |
observed lettuce and spring mix not dated. observed container of cabbage dated 9/18. observed container of cabbage with 2 dates on side. observed salsa in walk in cooler with today date, item was made with tomatoes from 9/27. cdi - items discarded or date |
| 2017-09-28 |
26 |
observed spray bottle of yellow brown liquid with not label.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf cdi - labeled. |
| 2017-09-28 |
47 |
observed handles of reach-in cooler and underside of flip to cutting boars near reach in doors collecting residue.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-09-28 |
53 |
observed floor throughout facility with damaged finish and cracking in dry storage area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-09-28 |
23 |
observed consumer advisory with no asterisk to indicate that items are undercooked. cdi - in process of adding asterisk during inspection3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include discl |
| 2017-02-28 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed two servers bus tables and not wash hands before returning to expo station. cdi pic instructed employees to wash hands. |
| 2017-02-28 |
45 |
4-501.12 cutting surfaces - c observed several cuttingboards deeply scored. |
| 2017-02-28 |
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 salsa cooling in bulk quantities tightly covered in walk-in cooler. cdi |
| 2017-02-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa holding on ice bath at 52f at server expo area. cdi pic stated salsa will be placed on tphc going forward. cdi documentation emailed to pic. label added to salsas. |
| 2017-02-28 |
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 salsa prepared yesterday at 48f in large plastic container. cdi salsa voluntarily discarded. pic stated they will be sepa |
| 2017-02-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not dispensing sanitizer. cdi maintenance contacted. verification required. |
| 2017-02-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed plantains and chicken not proper covered/protected while in storage. cdi items protected. |
| 2016-09-15 |
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 food (barbacoa, chicken wings and carnitas) that had been cooked and frozen and placed in the cooler to thaw with only the origina |
| 2016-09-15 |
45 |
4-502.11(a) maintain utensils in good repair. observed a cracked plastic lid on the tortilla bin. replace. |
| 2016-05-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed frp wall covering missing from the front of the can wash. (repeat) |
| 2016-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty build-up on fan in walk-in cooler. observed old dried food residue on shelving in walk-in cooler and on interior surfaces of reach-in prep co |
| 2016-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed glasses wet stacked in the bar area. |
| 2016-05-02 |
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 several squeeze bottles of oils and sauces not labeled as required. cdi-pic label |
| 2016-05-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles of sanitizer and cleaners not labeled as required. cdi-pic to label. |
| 2016-05-02 |
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 cut cabbage and a container of cooked chicken wings in prep cooler not datemarked as required. cdi-pic datemarked product. |
| 2016-05-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several soiled glasses in the bar area stored as clean. cdi-glasses sent to dishmachine to be rewashed. |
| 2016-05-02 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed chicken, roasted corn and sauces not covered in refrigeration units. cdi-pic covered product as required. |
| 2016-02-04 |
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 salsa prepared night prior to inspection left in walk-in cooler over night to cool, above 45f. cdi-items were vol |
| 2016-02-04 |
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 queso and salsa left overnight to cool in large, deep containers in walk |
| 2016-02-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed frp wall covering off wall from below the elevated can wash. |
| 2016-02-04 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in freezer. |
| 2015-08-25 |
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 two containers of pico in walk in cooler measured 43f. pico had been prepared on 8/21 and so wa |
| 2015-08-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed one bar hand sink without signage. cdi - sign given to pic. |
| 2015-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled slicer stored as clean. cdi - cleaned and sanitized before inspection ended. 4-602.11 clean the equipment and utensils used with nontcs foods |
| 2015-08-25 |
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 cooling chicken and cooling queso upon start of inspection. queso was in large bucket on prep table and was being moved int |
| 2015-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed left prep cooler was not holding foods at 45f or below - see temperature chart. cdi - all tcs foods in this cooler were voluntarily discarded. pic is allowing cooler to thaw an |
| 2015-08-25 |
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 queso and chicken cooling at start of inspection. queso was in large buck |
| 2015-08-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies near dish machine. |
| 2015-08-25 |
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 unlabeled working containers of salt/pepper mix, powdered sugar in shaker, and squirt bottle of water. |
| 2015-08-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed chef with no hair restraint. |
| 2015-08-25 |
39 |
3-304.14(b) hold in-use wiping cloths in proper strength sanitizer between uses. observed 3 buckets of sanitizer holding wiping cloths and having sanitizer measuring below 150 ppm quat. cdi - sanitizer buckets refilled with proper strength sanitizer. |
| 2015-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust built up on right fan inside walk in cooler. |
| 2015-08-25 |
52 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed spilled garbage bags of garbage and trash resting on concrete pad surrounding compactor. compactor is shared by entire complex. |
| 2015-08-25 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed frp wall covering coming loose from the wall below the curb at elevated can wa |
| 2015-08-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed unopened and frozen bottled personal drink stored on the end of cutting board. cdi - relocated. |
| 2015-03-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed queso in a covered container at 48 degrees f and roaste |
| 2015-03-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed sanitizer vat at bar below required sanitizer concentration. cdi by instruction |
| 2015-03-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfuse proper date marking procedures for potentially hazardous food that is ready to eat and held over 24 hours. observed 3 large containers of chi |
| 2015-03-09 |
1 |
2-102.12 certified food protection manager - cat least one person on site at all times in a managerial capacity shall be an ansi accredted certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2015-03-09 |
6 |
2-301.12 cleaning procedure - puse proper procedures to was hands. observed 1 food employee turn faucet off with their bare hands after washing their hands. cdi by instruction. |
| 2015-03-09 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed glass cleaner stored over handwashing sink at bar. observed butane fuel containers stored over flip top prep refrigeration in equipment. cdi, o |
| 2015-03-09 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use equipment properly. observed an ice transport bin collecting residue. cdi, operator relocated container for cleaning. |
| 2015-03-09 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed clean cups being wet stacked at beverage station. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use ar |
| 2015-03-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair and calibration. observed range on cookline that operator stated was not woriking. observed 1 split gasket in low reach in drawer unit. |
| 2015-03-09 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf -observed hot water at 3 compartment sink below 120 degrees f and intermittantly ranging from 68 degrees f to 114 degrees f at tap. operator called day and night plumbing to w |
| 2015-03-09 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed soil accumulating on ground of walk in cooler floor that kegs were stored on. |
| 2015-03-09 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods.observed covered containers of roasted tomatoe and queso dip that operator stated may have been placed in there to cool overnight. cdi by instruction. |
| 2014-11-03 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed several knives stored in a container of running water at 96 degrees f. repeat. observed in-use tongs stored on soiled area of grill along cook line. |
| 2014-11-03 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed some residue accumulating on soda gun holsters. clean. |
| 2014-11-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed hot hold unit along cookline not holding proper temperature as measured by thermocouple. cdi, repair. |
| 2014-11-03 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed stacks of clean baking sheets being wet stacked near dish machine. |
| 2014-11-03 |
26 |
7-201.11 separation-storage - pgeneral comment: store toxic substances so that contamination of equipment is prevented. observed 4 containers of butane fuel stored over single-service cups at dry storage rack. cdi, operator relocated fuel. |
| 2014-11-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f. observed 2 containers of queso and 1 container of black beans hot held below 135 |
| 2014-11-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfgeneral comment: handwashing sinks shall be easily accessible for employee use. observed a soda gun stored in handwashing sink at bar. cdi, operator removed soda gun from sink. |
| 2014-11-03 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent contamination of equipment and hands. observed 1 twist top employee beverage stored below a prep table. |
| 2014-07-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed facility date ma |
| 2014-07-10 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: store wet wiping cloths in sanitizer in bewteen uses. observed 1 wet cloth being used to stabilize cutting board in kitchen. |
| 2014-07-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed lettuce, diced tomatoes and house made salsa in salad p |
| 2014-07-10 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed several in-use knives behing stored in water at 97 degrees f in prep sink along prep line. |
| 2014-07-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: store raw animal food so that cross contamination is prevented. observed raw chicken removed from commercial packaging and stored over cooked chorizo sausage |
| 2014-07-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair.observed salad prep refrigerator not holding proper temperature and displaying an ambient air temperature of 47 degrees f as indicated by thermocouple. |
| 2014-07-10 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed soil debris accumulating on shelves in kitchen and black residue accumulating around ice bin in kitchen. |
| 2014-07-10 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - cgeneral comment: the facility shall be free from unnecessary items such as equipment that is no longer used. observed large flat top grill no longer used stored by 3 compartment sink. observe |
| 2014-07-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area and 6 inches off of the ground. observed clean linen stored on soiled shelf inside reach-in prep refrige |
| 2014-07-10 |
6 |
2-301.12 cleaning procedure - pgeneral comment: use proper procedures to wash hands. observed employee turn off faucet with their bare hands after washing their hands. cdi by instruction. |