| Violation Date |
Code |
Description |
| 2018-11-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged lids on flip top cooler and damaged gasket on walk in cooler.4-502.11(a) maintain utensils in good repair. observed damaged utensils in hot hold containers. |
| 2018-11-29 |
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 bottles of sauce with no labels. |
| 2018-11-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed undercooked beef stored over ready to eat chicken in walk in cooler. cdi by correcting storage order. |
| 2018-05-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler, shelving next to flip top cooler and bottom of reach in cooler. |
| 2018-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets, flip top lids and walk in shelving. |
| 2018-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2018-05-24 |
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 bottles of oil and containers of spices with no labels. |
| 2018-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and lettuce measuring above 45f. cdi by voluntary discard. |
| 2018-05-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at bar dish machine measuring below proper concentration. cdi by priming machine. |
| 2018-03-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one sink with no paper towels. cdi by replenishing the paper towels in the dispenser. |
| 2018-03-08 |
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 one container of beef in walk in with no label. cdi by date marking with proper prep date.3-501.18 discard the food requiring date |
| 2018-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2018-03-08 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged container stored in dish area. |
| 2018-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in gaskets on reach in cooler. |
| 2017-11-15 |
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 debris build up in corner of walk in cooler/beer |
| 2017-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic containers in dish area. |
| 2017-11-15 |
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 containers of sauce on the cook line with no labels. |
| 2017-11-15 |
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 no written procedures onsit |
| 2017-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on containers and dishes stored as clean. cdi by removal for recleaning. |
| 2017-11-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over ready to eat chicken in reach in cooler. cdi by correcting storage order. |
| 2017-09-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed one employee turn off faucet with bare hands after washing. cdi by intervention and educa |
| 2017-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed 6 raw shell eggs stored over cooked onions. cdi by removal of eggs to proper storage location. |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top coolers measuring above 45f. cdi by removal to freezer for rapid cooling. all items measured 45f or below before end of inspection. vr. |
| 2017-09-25 |
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 sauce with date mark 9-18. cdi by voluntary disposal.3-501.17 date mark/label |
| 2017-09-25 |
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 correct tphc but no written |
| 2017-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers throughout facility with sticker residue. cdi by removal for recleaning. |
| 2017-09-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on dessert station. |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed chipped shelving in walk in coolers and melted/damaged utensils in dish area. |
| 2017-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of peppers stored on floor of walk in cooler. |
| 2017-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving of walk in cooler. |
| 2017-09-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open dumpster lid. keep dumpster closed when not in use. |
| 2017-06-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed debris build up and sticker residue on containers stored as clean. cdi by removal for recleaning. 4-602.11 clean the equipment and utensils used |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa measuring at 54 f at server station. cdi by voluntary disposal. ehs proposed using tphc as an alternative to the ice bath. |
| 2017-06-29 |
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 container of tomato jelly tightly cover while cooling. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one instance of wet stacking of large plastic containers in the dish area. |
| 2017-06-29 |
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 one container of milk with no date label. cdi by dating correctly. |
| 2017-06-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep gouges. |
| 2017-06-29 |
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 minor debris build up on floor of walk in cooler |
| 2017-06-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles stored on floor near chemical storage. |
| 2017-03-08 |
21 |
observed short rib in walk in dated 2/23. observed salsa in walk in not date marked. observed salsa ramekins for to go not dated. cdi - discarded.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs |
| 2017-03-08 |
8 |
observed several hand sinks with no paper towels. cdi - replaced.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-03-08 |
13 |
observed salmon over cut cabbage in walk in. cdi - removed and placed in proper location. observed crema mexicana under salmon. cdi - discardedobserved multiple items finished cooling in walk in not covered. observed salmon not covered in walk in.3-302.11 |
| 2017-03-08 |
14 |
observed dish machine not sanitizing.observed residue collecting on soda nozzle in bar area.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p4-602.11 clean the equipment and utensils used with nontcs foods as required |
| 2017-03-08 |
4 |
observed employee drink over prep table, sealed bottle of water. cdi - discarded.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2017-03-08 |
18 |
observed salsa in walk in at 48 degrees and pico at 47 more than 4 hours after prep. cdi - discareded.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 |
| 2017-03-08 |
19 |
observed one container of chili in steam table at 112 degrees f. cdi - reheated to 1653-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-03-08 |
20 |
observed salsa at flip top stored in individual ramekin at 54 degrees. observed raw meat on counter at 57 degrees, no active prep during inspection observed. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-03-08 |
31 |
observed ice bath and ice paddles in use for beans, not cooling rapidly. maintain active stirring to ensure proper cooling is achieved. observed salsa to be cooled in plastic containers with lid present.3-501.15 quickly cool foods. use methods such as op |
| 2017-03-08 |
47 |
observed spill in flip top. cdi - flip top cleaned.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-03-08 |
39 |
observed wiping cloths throughout facility on cutting boards and prep tables. observed sanitizer concentration on front line below 50 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-03-08 |
42 |
observed several wet stacked glasses in server station.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-03-08 |
45 |
observed green shelved with damaged finish in walk in. observed damaged cutting boards at all flip top units. improvement from previous inspection.4-501.11 maintain equipment in good repair. |
| 2017-03-08 |
52 |
observed dumpster lids open. improvement from previous inspection.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-03-08 |
53 |
observed grout missing infront of the cook line.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-03-08 |
54 |
observed light in walk in with shield removed and fallen from ceiling.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-03-08 |
35 |
observed dry spices in on cook line and back prep line not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 items in a flip top cooler cold holding above 45f (see chart). cdi- items relocated to the walk in cooler for cooling. improvements made since last inspection. |
| 2016-08-01 |
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 an employee handling cucumbers with her bare hands. the cucumbers were going to be used for salad. cdi- |
| 2016-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned ramekins and metal containers stacked while wet. |
| 2016-08-01 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed the facility using approved noncontinuous cooking procedures for flap steak. the procedural template indicates th |
| 2016-08-01 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash accumulation inside the dumpster enclosure.5-501.113(b) keep dumpster, outside waste containers covered wit |
| 2016-08-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 cutting boards in need of replacement due to deep scoring. |
| 2016-08-01 |
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. observed a ventilation covering above the door to the ki |
| 2016-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the beer storage shelving in the walk in cooler. |
| 2016-04-27 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 1 sanitizer bucket with a quat concentration of ~50ppm and another bucket with ~0ppm. |
| 2016-04-27 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed 2 medicine bottles stored on a shelf above a preparation table in the kitchen. cdi- bottles relocated to office. |
| 2016-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods cold holding above 45f including pico ramekins stored at room temperature, buttermilk dressing in a flip top cooler, and salsa in an ice bath (see temp. chart). |
| 2016-04-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility par-cooking steak with approved procedures. the facility had one pan of steak stored on the bottom shelf of |
| 2016-04-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over washed cilantro and salsa containers in the walk in cooler. cdi- storage rearranged. |
| 2016-04-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handle raw shrimp with gloves on and then change gloves without washing his hands in-between. cdi by instruction. |
| 2016-01-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on the side of a flip top cooler. beverage was relocated. |
| 2016-01-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed partially cooked steaks stored directly over ready to eat foods such as ground beef and brisket in the walk in cooler. cdi- storage rearranged. |
| 2016-01-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p facilities procedures for non-continuous cooking state the product will be stored with other raw meats and not above ready to e |
| 2016-01-26 |
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 salsa made from roasted tomatoes and canned tomatoes in a 5 gallon cambro at 49f at 3:10pm and at 49f at 5:10pm. cdi |
| 2016-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the deli slicer stored clean with dried cabbage debris behind the blade and in the blade sharpener housing. cdi- set aside for recleaning. |
| 2016-01-26 |
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 5 gallon cambro without an ice wand, a large container o |
| 2016-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed 8 torn gaskets on the cook line cooling equipment. |
| 2016-01-26 |
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 tomato ranchero sauce dated 1/19 in the walk in cooler, tamales dated 1/12 in the walk in coole |
| 2015-10-16 |
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 one employee handling a hard shell taco and lettuce without gloves on. cdi by instruction. |
| 2015-10-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one sink on the cook line without hand soap. cdi- soap bottle provided. |
| 2015-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried food debris on it and a deli slicer stored clean with dried cabbage debris behind the blade. cdi- items set aside for re |
| 2015-10-16 |
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 3 large bins of dry goods with worn label stickers on them. new labels were added to the containers. |
| 2015-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pork shanks and pico de gallo in open air coolers above 45f (see chart). cdi- items were placed into walk in cooler for cooling. |
| 2015-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths held out of sanitizer buckets while not in use. |
| 2015-10-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor amount of wetstacking on cleaned metal containers located on the clean equipment storage racks. |
| 2015-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed 9 torn gaskets on cold holding equipment throughout the kitchen and along the cook line. |
| 2015-10-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed water and tea pitchers stored on a counter near the front entrance without coverings on them. cdi- coverings added. |
| 2015-07-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2015-07-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and ut |
| 2015-07-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink blocked by fan and food employee washing out hand towel in hand sink. cdi- instruction provided. |
| 2015-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utenisls hanging, stored on shelves and glasses behind bar with slight amounts of stuck on debris. cdi- removed to re-clean |
| 2015-07-07 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic state he had been on duty since 930 am, yet staff had been preparing and cooking foods, inc |
| 2015-07-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility consumer advisory does not disclose steak cooked to order but they will prepare to order. vr |
| 2015-07-07 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed black beans cooled and cold held under haacp plan at 45-50 f when not allowed to be stored |
| 2015-07-07 |
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 pico de gallo and cut leafy greens in large covered plastic contianer cool |
| 2015-07-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed mutliple flies in kitchen. |
| 2015-07-07 |
45 |
4-501.11 maintain equipment in good repair. observe soap dispenser at bar hand sink not operational. cdi- new batteries |
| 2015-07-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of clear liquid and one of blue liquid unlabeled. cdi- labeled |
| 2015-02-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility out of chlorine test strips. vr4-501.19 maintain wash solution in manual warewashing equipment at 110f or above. observed dish wash solution in 3 comp sink t |
| 2015-02-05 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed large, high volume plastic container full of cut lettuce at 53 f covered in walk in cooler. cdi- coolled in sh |
| 2015-02-05 |
27 |
8-103.12 comply with the haccp plans submitted and maintain records. review of facility reheat log documentation showed queso and soup had been reheated to only 160 f. cdi- instruction provided |
| 2015-02-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed carne asada hot holding at 99-128 f. cdi- reheated to above 165 f |
| 2015-02-05 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be held hot. observed reheat log documenting facility failed to reheat queso and soup. ( only hit 160 f according to log ) |
| 2015-02-05 |
16 |
3-401.11 cook foods to required cook temperature. observed undercooked carne asada. facility using non-continuous cooking method. facility has ncc approval letter from j perry but no reheat temp log. vr facility to provide whole muscle intact documentatio |
| 2014-11-24 |
1 |
2-102.12 pic shall be a certified food protection manager. observed only one food employee to be a food safety manager but she was in the pastry chef with no knowledge tcs food preparation or oversight of fellow employees. |
| 2014-11-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored over food prep surfaces. cdi- removed |
| 2014-11-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed speed rack blocking hand sink in back kitchen. cdi- removed |
| 2014-11-24 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple utensils stored as clean with food residue on them. cdi- removed to re-clean |
| 2014-11-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed par cooked steak stored above ready to eat foods. cdi- reorganized |
| 2014-11-24 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple ready to eat tcs foods not date marked or date marked incorrectly. cdi- correctly date marked |
| 2014-11-24 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked corn at 90 f and fresh pico at 55 f cooling in walk in in large tightly closed plastic containers. cdi- |
| 2014-11-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed soup hot holding at 72 f. cdi- reheated to 186 f |
| 2014-08-25 |
6 |
2-301.14 wash hands between handling soiled and clean utensils- p observed dishwasher handle soiled then clean utensils. cdi- instruction provided |
| 2014-08-25 |
45 |
4-501.11 maintain equipment in good repair and proper adjustment. - c observed walk in cooler not cold holding foods below 45 f. all foods stored overnight and foods cooling from today are 49 f or warmer. vr |
| 2014-08-25 |
39 |
3-304.14 do not store soiled wiping cloths on food prep surfaces - c observed multiple soiled wiping cloths on cutting boards. |
| 2014-08-25 |
36 |
6-501.111 control pests on premises - pf observed multiple flies in facility. vr |
| 2014-08-25 |
31 |
3-501.15 cool tcs foods using approved/effective cooling methods - pf observed tcs foods cooled in high volume plastic containers, some closed. cdi- cooling procedures changed. |
| 2014-08-25 |
27 |
8-103.12 facility must comply with approved haacp procedures - p,pf observed facility not following approved haacp plan. no operational continuous monitoring equipment and rop foods temped at 49-52 f. cdi- discarded vr for compliancefacility may not rop u |
| 2014-08-25 |
23 |
3-603.11maintain proper consumer advsisory for consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed hamburgers on one menu disclosed as available under cooked and not on another menu and s |
| 2014-08-25 |
21 |
3-501.17 date mark open, ready-to-eat potentially hazardous food (time/temperature control for safety food) - pf observed multiple bags of rop tcs foods undate marked. cdi- discarded for temp violation of 20,27 |
| 2014-08-25 |
20 |
3-501.16 (a)(2) and (b) maintain cold held tcs foods at 45 f or colder. - p observed all foods in walk in cooler from yesterday to be above 49 f and repair technician working on unit. pic stated that staff entered the facility at 9 am and temped food at 4 |
| 2014-08-25 |
8 |
6-301.12 maintain hand drying provisions at all hand sinks - pf observed inoperable hand towel dispenser at bar. cdi - restocked |
| 2014-08-25 |
1 |
2-102.12 certified food protection manager shall ensure that food si properly protected. - c observed pic operating rop without following haacp procedures and failing to properly protect tcs foods in walk in cooler once equipment failure was realized. |