| Violation Date |
Code |
Description |
| 2018-12-13 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf hot water at hand sink off at time of inspection. cdi turned hot water back on and it was found to be greater than 100 degrees. observed hot water off at beginning of inspection at handwash. cdi w |
| 2018-12-13 |
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 |
| 2018-08-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet at three compartment sink not working. |
| 2018-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-08-23 |
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 chicken broth cooled in too large of volume and tightly covered. |
| 2018-08-23 |
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 chicken broth cooled from last night at 54 degrees . cdi discarded. |
| 2018-08-23 |
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. cdi took to rewash. |
| 2018-05-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks on counters repeat violation. |
| 2018-05-07 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed dishwasher going between dirty and clean dishes without handwash in between process. cdi by instruction. |
| 2018-05-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in walk in cooler greater than 45 degrees. cdi discarded all tcs products and moved received goods to freezer. cdi technician arrived to repair cooler. verific |
| 2018-05-07 |
45 |
4-501.11 maintain equipment in good repair. observed cooler in need of repair. observed gaskets in numerous pieces of equipment in need of repair. |
| 2018-05-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors in kitchen not smooth and easily cleanable. |
| 2017-12-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on the top of a flip top container that contained ready to eat food products. item was removed. do not store employee drinks in areas t |
| 2017-12-14 |
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 cooked meats and cheeses cooling in the walk in cooler in tall, tightly packed containers without any active stirring or oth |
| 2017-12-14 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a marked, dented can stored amongst other food products. pic placed the item on the floor in a designa |
| 2017-12-14 |
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 both dry storage and ice scoop stored with handles in contact with the f |
| 2017-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacke metal containers. pic had employee unstack the items and pyramid stack the containers such that they could air dry. |
| 2017-12-14 |
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 facility using improper cooling method of leaving items in tightly packed |
| 2017-12-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. facility shares dumpster with multiple un-permitted, non-restaurant facilities. |
| 2017-12-14 |
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 one ceiling tile displaced in the rear kitchen area. |
| 2017-12-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee jacket stored on dry goods containers of tortillas. item was moved by pic. |
| 2017-12-14 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the pull out cooler drawer used for raw meats. cooler was observed in compliance with temperature requirements. |
| 2017-05-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. observed beer bottles and other items stored in and around the dumpster, ensure that all garbage is kept in |
| 2017-05-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed kitchen employee wearing a watch while washing dishes. cdi by pic informing employee to remove the watch. |
| 2017-05-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bleach bottle in the rear dish area not labelled. cdi by pic labelling. |
| 2017-05-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed peppers/onions hot holding on the grill at less than 135f. items had been moved off of the main flame area. items reheated to 165f by pic. ensure that heat treated vegetable |
| 2017-05-10 |
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 on the grill line touch a piece of bread for a sandwich barehanded. ehs brought this to the pi |
| 2017-05-10 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee cup of water without a lid or straw, stored on the top of a prep table next to diced tomatoes. ensure that drinks are placed in a container with a lid and a straw, and kept on the lowest a |
| 2017-03-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic at time of inspection. usual management staff not present. |
| 2017-03-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic at time of inspection could not locate employee health policy. facility had a posted spanish health policy that ehs point |
| 2017-03-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer container and other items stored in the server area handsink. handsinks may not be used for storage. facility has had multiple repeat violations in |
| 2017-03-02 |
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 a spray bottle of oil in the cooking area unlabelled. all food product containers should be labelled with the product name |
| 2017-03-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2017-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans in the dish area. |
| 2017-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep line gaskets collecting residue/debris. ensure the gaskets are cleaned regularly. |
| 2017-03-02 |
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 tea container on the floor of the walk in cooler. cdi by kitchen manager relocation. |
| 2016-11-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavily soiled can opener blade at time of inspection. insure that the can opener is thoroughly cleaned after each use, such that food and other debr |
| 2016-11-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed a rear handsink without access to paper towels or an alternative hand drying method. insure that handsinks are provided with a hand drying method at all t |
| 2016-11-23 |
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 several pans of food from the prior day not datemarked. if items are prepared and the intent is not to use them day of, insure tha |
| 2016-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several non-stacked pans with sticker residue on the exterior surfaces. insure that all sticker debris is removed during the wash/rinse/sanitize. |
| 2016-11-23 |
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 large spoon modified such that only the scoop is present being used as |
| 2016-11-23 |
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 multiple cardboard boxes and other litter stored around the dumpster area. insure that litter and garbage are pro |
| 2016-06-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a sanitizer bucket, a container and a cutting board in the handsink at the server station. cdi - items were removed. |
| 2016-06-02 |
21 |
general comment 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 a container of cooked pork in the walk in with the date 5/25 (9 days). cdi |
| 2016-06-02 |
31 |
repeat violation 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 a large container of salsa cooling with a lid on in th |
| 2016-06-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-06-02 |
35 |
general comment 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 shakers unlabeled. |
| 2016-06-02 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on a prep unit and a reach in unit. pic stated the gaskets have been ordered. |
| 2016-06-02 |
33 |
3-501.13 use approved thawing methods. - observed fish thawing in standing water. cdi - cold running was added. |
| 2016-03-03 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the top drawer by the fryer, the prep unit by the grill and the reach in where salsa is stored. replace gaskets.4-502.11(a) maintain utensils in good repair. - observ |
| 2016-03-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans stacked wet and cutting boards |
| 2016-03-03 |
31 |
repeat violation 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 4 containers of shredded cheese and tomatoes above 45f. |
| 2016-03-03 |
23 |
general comment 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed ceviche on the menu without a consumer advisory. asterisk are needed beside ceviche ite |
| 2016-03-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed queso in the steam table at 93f and queso in a warmer at 120f. cdi - both containers were reheated above 165f. |
| 2016-03-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed 2 sanitizer buckets in the handsink in the server area, and a rag in the handsink at the bar. cdi - items were removed. |
| 2015-12-08 |
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 container of salsa at 48f in the reach in cooler. pic stated the salsa was made last night. cdi - salsa was rehea |
| 2015-12-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the handsink in the kitchen. cdi - paper towels provided.6-301.14 post a handwash sign at each handsink. - observed no sign at the h |
| 2015-12-08 |
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 cut tomatoes and tomato puree cooling with lids on in the walk in coole |
| 2015-12-08 |
35 |
general comment 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 shakers and one spray bottle of oil not labeled. |
| 2015-12-08 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the handsink at the bar. repair leak. |
| 2015-07-06 |
47 |
4-602.13 non-food contact surfaces; keep non-food contact surfaces clean; observed shelving under microwaves and around kitchen equipment in need of general cleaning. |
| 2015-07-06 |
45 |
4-101.19 non-food contact surfaces; keep equipment in good repair; observed piping leaking at hand sink at bar area. observed compressor leaking inside walk-in cooler in need of repair. |
| 2015-07-06 |
42 |
4-903.11 utensil / equipment storage; properly store clean utensils and equipment; observed utensils and lids (clean) stored in dirty bus tubs. |
| 2015-07-06 |
4 |
2-401.11 eating, drinking, drinking. properly store employee drinks; observed employee drink stored on top shelf in walk-in cooler above and with food products. |
| 2015-03-03 |
54 |
6-202.11 light bulbs, protective shielding - c; properly shield light bulbs; observed two 2x4 light fixtures missing shields on bulbs in kitchen prep area. |
| 2015-03-03 |
47 |
(general comment)4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed shelving used to store clean dishes collecting debris in need of cleaning. |
| 2015-03-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c properly use and store items; observed bowls used as scoops dry food products. |
| 2015-03-03 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic not a cfpm. |
| 2014-11-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep walls clean; observed walls throughout kitchen area collecting food debris in need of cleaning. |
| 2014-11-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c;properly air dry; observed numerous metal containers stacked wet in kitchen area, |
| 2014-11-18 |
39 |
3-304.14 wiping cloths, use limitation - c; properly store wet wiping clothes; observed wet wiping clothes stored on cutting boards in kitchen area; (store all wet wiping clothes in sanitizer). |
| 2014-11-18 |
8 |
6-301.11 handwashing cleanser, availability - pf6-301.12 hand drying provision - pf; ensure all hand washing sinks have hand drying devices and soap available during operation; observed one hand washing sink not having hand drying device; observed one han |
| 2014-09-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed customer cups stacked wet in back kitchen area. |
| 2014-09-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous metal containers stored clean with sticker residue stuck to surfaces. cdi containers pull |
| 2014-09-29 |
4 |
(general comment) 2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed employee drinks stored on prep table throughout kitchen area. |