| Violation Date |
Code |
Description |
| 2018-09-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on ceiling vent over front counter ice c |
| 2018-09-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial freezer in use. -0- |
| 2018-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans and bus tubs near 3-comp sink. -0- |
| 2018-09-19 |
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 scoop handle touching flour in flour bin. repeat -.5- |
| 2018-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep table to the left of cook line. -0- |
| 2018-09-19 |
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 labels on working squeeze bottles of sour cream and other condiments at cook line in prep. -0- |
| 2018-09-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility only has two meat thermometers for taking temperatures. cdi - pic purchased food thermometer and on-site during i |
| 2018-09-19 |
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 pan of fried chicken cooling in prep unit at 78f. cdi - pic moved ch |
| 2018-09-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed peppers and other unwashed produce stored on walk in shelf over rte foods. cdi - pic rearranged foods on shelf. -0- |
| 2018-09-19 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee cracking raw eggs at stove and resume cooking without handwashing. cdi - pic instructed handwashing. -2- |
| 2018-06-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2018-06-06 |
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 no date marking on items prepared monday and tuesday, such as cooked ground and chopped beef. cdi - pic placed dates on these produ |
| 2018-06-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed uncovered container of queso in reach in cooler under dripping ceiling. -1- |
| 2018-06-06 |
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 with handle touching ice in cooler at front counter. -0- |
| 2018-06-06 |
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 baseboard moulding separating from walls. repeat -.5- |
| 2018-06-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing hair restraints while preparing food at beginning of inspection. -0- |
| 2018-01-11 |
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 2 large batch of refried beans, large batch cheese, cut lettuce, and large batch of enchiladas |
| 2018-01-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no one on site that was a certified food protection manager. |
| 2018-01-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee crack raw shell egg and cook the egg then grab cheese and place into a bowl then handle the bowl with thumb in contact with the cheese without washing hands and glove change. |
| 2018-01-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over washed and rte food in the walk in cooler. cdi- pic rearranged food to correct order.3-302.11(a) protect food in storage using covered containers, inta |
| 2018-01-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up in the ice machine. |
| 2018-01-11 |
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 a large batch of refried beans that pic stated was prepared yesterday 1/10/18 at 50f. cdi-pic volunteerly discarded the pro |
| 2018-01-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed fried chicken and beef tha |
| 2018-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in warewash area with rust and handsink in warewash area seperating from the wall. points kept the same as different items noted this time, items on last inspection were repaired. |
| 2018-01-11 |
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 batches of refried beans, cheese, and enchiladas beef stuffing in d |
| 2018-01-11 |
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 handles in contact with food in a flour containter, rice container, and |
| 2018-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and build up on side of cooking equipment, on shelving in warewash area and in the walk in cooler, residue on the nozzles of the drink m |
| 2018-01-11 |
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 cracked and missing tiles at back door area, baseboards peeling from the wall, |
| 2018-01-11 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed santitizer in sanitizer bottle at greater than 200 ppm of bleach. cdi-pic properly disposed of sanitizer that was too strong and replaced with correct concentration of |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris fromprep cooler door gaskets and dust accumulation from walk in cooler fan guards. |
| 2017-10-11 |
45 |
4-501.11 maintain equipment in good repair. repair split gaskets on low prep cooler doors and repair shelves with chipping paint and rust in reach in cooler. improvement noted from last inspection. |
| 2017-10-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf sanitizer bucket with no label stored on cutting board. cdi - sanitizer bucket labeled and relocated to low |
| 2017-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut cabbage, cheese, and raw shell eggs holding above 45f in flip top. cdi - all relocated to low prep cooler for rapid cool down. vr - will return within 10 days to verify correction. |
| 2017-10-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available at kitchen hand sink upon entry. cdi - paper towels provided. |
| 2017-10-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one has food safety certification. worktowards gaining certification. |
| 2017-06-26 |
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. tongs stored with handle contacting peppers and onions and scoop stored with ha |
| 2017-06-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed peppers, limes, and tomatoes stored on top shelf above totillas, cut cabbage, and cut carrots in walk in cooler. cdi - storage rearranged with unwashed produce below ready to eat i |
| 2017-06-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one has food safety certification. work towards gaining certification. |
| 2017-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from prep cooler door gaskets. |
| 2017-06-26 |
45 |
4-501.11 maintain equipment in good repair. repair split gaskets on low prep cooler doors and repair shelves with chipping paint and rust in reach in cooler. improvement noted from last inspection. |
| 2017-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs and deris in gasket of low prep cooler door. cdi - cleaned durng the inspection. |
| 2017-02-22 |
45 |
4-501.11 maintain equipment in good repair. repair split gasket on low prep cooler door and adjust hinges to hold door level. . |
| 2017-02-22 |
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 tub of chicken taquitos cooling in low prep cooler only able to hold items at 44-4 |
| 2017-02-22 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one has food safety certification. work towards gaining certification. |
| 2016-10-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food petection manage certification. |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p slaw stocked above the top of the pan and holding above 45f. cdi - out of temp portion relocated to walk in cooler for rapid cool down. |
| 2016-10-24 |
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 cooked pork made yesterday and dated with todays date. also, all date marks have today's date including items clearly made more than one day |
| 2016-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on prep surfaces. cdi - sanitizer bucket made and wiping cloths placed in solution. |
| 2016-10-24 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. install weather stripping at top and bottom of screen door to prevent pest entry. |
| 2016-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler fan guards. |
| 2016-10-24 |
53 |
6-101.11 floors, walls, and ceilings shall be constructed to be smooth, easily cleanable, and non-absorbant. one absorbant ceiling tile in dry goods area of kitchen. replace with required waterproof tile. |
| 2016-10-24 |
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. scoops stored with handles in flour and rice. cdi - scoops reinserted with handle |
| 2016-06-20 |
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. tong handles contacting food in bin of pickled onions. cdi - reinserted with han |
| 2016-06-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf fried chicken cooling at room temp after cooling below 135f; also, multiple items i |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw eggs, cut cabbage, and cheese holding above 45f in flip top. cdi - all relocated to walk in cooler as items were stocked less than 4 hours prior. discontinue using top of cooler fro |
| 2016-06-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. left information about classes with pic. |
| 2016-02-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present with food protection manager certification at time of inspection. handout with information about certification classes left with facility. |
| 2016-02-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 5 gallon bucket stored in only handsink in the kitchen. cdi - bucket relocated. |
| 2016-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple food pans stored as clean with sticker residue or whole sticker still intact. cdi - these pans were sent to dish area for reprocessing. 4-501.114 main |
| 2016-02-01 |
33 |
3-501.13 use approved thawing methods. bags of frozen fruit pulp thawing in bucket of standing water. cdi - container placed under running water. |
| 2016-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic tubs and metal food pans wet stacked on drying rack above the three comp sink. separate to allow air drying. |
| 2016-02-01 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. wipe splatters from walls behind prep sink in corner of k |
| 2016-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe dust off of fan guards in walk in cooler. |
| 2015-10-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-10-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towels not available in public rest room. cdi - pic repaired dispenser. |
| 2015-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p all tcs foods in flip top/ low prep cooler holding above 45f. cdi - items placed in cooler less than 4 hours prior relocated to reach in freezer for rapid cool down; all other tcs foods |
| 2015-10-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf unlabeled bottle of windex. cdi - pic labeled during the inspection. |
| 2015-10-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p chicken cooked to 130f. pic indicated that they pre-cook the chicken, cool in the walk in cooler, then finish to order. cdi - |
| 2015-10-02 |
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. handle of tongs contacting cooked onions and peppers. cdi- tongs replaced with h |
| 2015-10-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed rust on wire utensils. cdi - discarded. 4-501.11 maintain equipment in good repair. low prep cooler/ flip top not holding food at required temp; also leaking water into metal pan inside. call for |
| 2015-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust from fan guards in walk in cooler. |
| 2015-10-02 |
33 |
3-501.13 use approved thawing methods. fruit pulp thawing in standing water. cdi - water turned on to flow over product. |
| 2015-06-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed food items co-mingled with facility items at the prep cooler. pic that they have a designated storage for employee items, and als |
| 2015-06-17 |
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 . pan of queso and pan of pico in prep cooler during cooling process. cdi- pic remo |
| 2015-06-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. per menu review today, one meal option is offered that allows eggs to cooked per the customers request. pic was a |
| 2015-06-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one on site today with verification/ certification of training for certified food protection manager. cdi- verbal correction. pic carlos ordonez advised that he intends t |
| 2014-10-28 |
31 |
3-501.15 cooling methods - pf. all potentially hazardous ready to eat foods shall be cooled using the propper cooling method. observed cooked onions cooling on the food prep table. cdi- onions were vented and placed in the walk in cooler to propperly cool |
| 2014-10-28 |
35 |
3-602.11 food labels - pf. all self-service ready to eat foods with two or more ingredients shall be labeled with a list of ingredients. observed no ingredients list on the narice drinks in the cooler in the dining room. cdi by instruction. |
| 2014-10-28 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |