| Violation Date |
Code |
Description |
| 2018-10-12 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed both dumpsters missing plug in outside dumpster area that is shared. -0- |
| 2018-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on gaskets throughout the facility. -0- |
| 2018-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on prep freezer, reach in coolers and on bar cooler. -0-4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed |
| 2018-10-12 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed water growlers stored directly under dump sink drain in wait staff beverage station. -0- |
| 2018-10-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic pans on drying shelf. observed wet nested cooking pans on drying shelf. -0- |
| 2018-10-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed croutons stored over trash bin without lid. cdi - pic voluntarily discarded. -0- |
| 2018-10-12 |
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 dry spices over hot line without labels re-packaged in clear bowls. -0- |
| 2018-10-12 |
33 |
3-501.13 use approved thawing methods. observed facility thawing seafood under cold running water that is 82f in prep sinks. cdi - pic moved these products to walk in to cool and will make this the permanent method during warmer months that cold water is |
| 2018-10-12 |
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 facility still cooling tcs foods in portions that are too deep, with tight |
| 2018-10-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored over raw shrimp in flip top and raw lamb stored over raw fish in the walk in cooler. cdi - storage order reversed and pic educated about proper storage order. -1.5- |
| 2018-10-12 |
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 handling soiled dishes and using pre-rinse nozzle |
| 2018-06-22 |
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 jumbled in plastic container not in chronological orde |
| 2018-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed salad cooler #1 holding tcs foods > 45 deg f (see temp chart). cdi: all foods removed and placed in other working salad cooler. return visit needed by 6/28/18 |
| 2018-06-22 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer at 3-comp sink and spray bottle too strong for fcs - above 400ppm. cdi: by diluting to proper concentration. chemical company was called out. return vis |
| 2018-06-22 |
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. observed spaghetti noodles, nero noodles, and black beans cooling in large batches |
| 2018-06-22 |
33 |
general comment:3-501.13 use approved thawing methods. observed seabass, scallops, shrimp, and clams thawing improperly at prep sink without running water. |
| 2018-06-22 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths hanging from employee apron and some cloths not in use on prep sink surfaces. |
| 2018-06-22 |
41 |
general comment: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 ice at both ice bins at the bar. observed ute |
| 2018-01-31 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2018-01-31 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open; make sure to keep doors closed at all times.shared facility; will contact other establishments within next visit. |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair. observed second ice machine with minor rust build-up on outside of lid and inside. make sure to keep in good repair and ensure ice will not become contaminated.4-205.10 ensure equipment other than toasters, mixe |
| 2018-01-31 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean equipment and utensils being stored in storage container with food debris accumulating in bottom. make sure to inc |
| 2018-01-31 |
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 spinach being kept on time |
| 2018-01-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw fish being stored over ready to eat cut peppers and vegetables. cdi raw fish moved to bottom shelf. |
| 2017-11-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c employees shall eat, drink or use tobacco in designated area to prevent contamination of food, equipment, utensils and single service. at time of inspection observed food employees eating/drinking online. fo |
| 2017-11-28 |
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. -p observed food employee going from dirty to clean at ware washing withou |
| 2017-11-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearing gloves go to reach in unit to grab food ingredients, return to line and proceed to make salad while touching product wearing sam |
| 2017-11-28 |
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 two containers of marinara sauce prepared and cooled yesterday still 52-53 in the center and 50 on the sides. cdi product wa |
| 2017-11-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed marinara sauce that was reheating; pic said product started reheating around 10:00 am; at 12:30 pm marinara was still not 165 degrees. cdi product di |
| 2017-11-28 |
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 beans, marinara, crab, eggplant, salsa, pico de gallo, pasta etc without a date mark. cdi pic was able to date mark all items befor |
| 2017-11-28 |
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 food establishment tightly covering product such as marinara and salsa roj |
| 2017-11-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed cracked floor on the kitchen line where floor is not easily cleanable. make sure to keep in good repair. |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potatoes, two containers of pasta, eggplant and container of boiled eggs holding above 45 degrees. cdi all product was discarded. |
| 2017-09-19 |
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 pasta, mushroom sauce, veggie sauce, potatoes and rice cooling at time of inspection. please see temperature chart. based on |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed ice build up on reach in freezer door. make sure to keep in good repair. |
| 2017-09-19 |
33 |
3-501.13 use approved thawing methods. thawing methods are in refrigeration, as part of cooking process, or under running water as long as water doesn't go above 70 degrees and product (raw) above 45 degrees. observed during initial walk through lobster a |
| 2017-09-19 |
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 mushroom sauce, pasta, rice, vegetable sauce cooling at time of inspection |
| 2017-09-19 |
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 pesto sauce and tomatoes fo |
| 2017-09-19 |
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 pesto sauce date marked for 9/12 and 9/14 above 41 degrees. cdi items discarded. |
| 2017-09-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon above ready to eat peppers. cdi peppers moved to above raw salmon. repeat.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p |
| 2017-09-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at back hand sink on prep line. cdi paper towels provided. |
| 2017-09-19 |
4 |
2-401.11 eating, drinking, or using tobacco - c employees shall have a designated area to eat, drink or smoke tobacco so contamination of food, equipment and single service is protected. upon entrance to food establishment observed food employee eating an |
| 2017-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some plates and equipment stored as clean with food debris on it. cdi items returned to warewashing. repeat 4-501.114 maintain sanitizer at correct co |
| 2017-06-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken being stored over raw pork chops. cdi pork chops moved up. observed raw fish being stored over ready to e |
| 2017-06-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open. |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried potatoes being held on counter. cdi potatoes moved to reach in unit for rapid cool down. |
| 2017-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee dumping water from food container at hand sink. cdi food employee instructed to only use hand sinks for washing hands. repeat |
| 2017-06-14 |
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 pico de gallo and pesto being stored on ineffective ice bath above 45 degr |
| 2017-06-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee closed bottle of water and yogurt being stored in reach in unit over food establishment food/food ingredients. cdi items removed |
| 2017-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the kitchen. make sure to have pest control address. |
| 2017-06-14 |
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 single service bowl being used as a utensil in nontcs food (flour). cdi |
| 2017-06-14 |
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 floor cracking. repeat make sure to keep in good repair.6-501.12 floors, walls |
| 2017-06-14 |
33 |
3-501.13 use approved thawing methods. thawing methods are in refridgeration, as part of cooking process, or under running water as long as water doesnt go above 70 degrees and product (raw) above 45 degrees. observed fish, squid etc being thawed in sinks |
| 2017-03-24 |
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 meatballs dated for 3/16,eggplant dated for 3/16 and blue cheese dated for 3/13. cdi items disca |
| 2017-03-24 |
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 garnishments such as pico d |
| 2017-03-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon entrance to food establishment observed wiping towels being soaked in hand sink. cdi towels removed. |
| 2017-03-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed chuleta de puerco (pork chop) and churrasco de cerdo (pork tenderloin) marked for undercooked. cdi spoke |
| 2017-03-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c food employees shall have designated areas for eat, drinking or using tobacco to avoid contamination of equipment, food or utensils. observed two food employee beverages being stored on kitchen line; one on |
| 2017-03-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed two food employee donning gloves without washing after going into walk in cooler and ware washing. cdi food employees directed to wash their hands.2-301.14 wash hands after ac |
| 2017-03-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles of degreaser not labeled. cdi pic labeled bottles. |
| 2017-03-24 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed plates, utensils and equipment with minor food debris. cdi items returned to ware washing.4-501.114 maintain sanitizer at correct concentrations |
| 2017-03-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches. make sure food employees do not wear any jewerly unless plain wedding band to faciliate hand washing |
| 2017-03-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of metal pans and metal ramekins. make sure to allow equipment to properly air dry. |
| 2017-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in bar reach in unit, reach in units in kitchen and flip-tops. observed rusting shelves throughout food establishment. make sure to keep in good repair. repeat. |
| 2017-03-24 |
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 squeeze bottles of oil and aqueous solutions not labeled. make sure to label all working containers. repeat. |
| 2017-03-24 |
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 throughout food establishment in reach in coolers, doors, gaskets and shelving. make sure to increase cleaning frequency. |
| 2017-03-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to refuse area. make sure to keep closed.*shared facility, will contact other food establishments within next visits.* |
| 2017-03-24 |
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 cracking in kitchen. make sure to keep in good repair so cleaning can be |
| 2016-12-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c prevent cross-contamination from employee food and drink. observed employee jalapenos that were cut and over facility food on prep shelf. cdi - jalapenos moved to same shelf as employee boxed food. -0- |
| 2016-12-02 |
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 employee moving from soiled to clean dishes without washi |
| 2016-12-02 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed plastic prep containers stored in direct contact with uncovered food in the flip top and in the walk in cooler. cdi - pans separated and bottom |
| 2016-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and heated garlic and oil at 51f and 61f, respectively, in the prep and reach in coolers. cdi - pic voluntarily discarded these and lowered prep unit temperature. -3- |
| 2016-12-02 |
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 tightly wrapped mashed potatoes and garlic and oil cooling. cdi - mashed p |
| 2016-12-02 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed clams that do not come packed in ice or water submerged in water. use drain pan to drain ice or water to prevent contamination from one clam to the other or from the standing wa |
| 2016-12-02 |
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 unlabeled oils and spices at the cook line. label these with the common name of the items -0- |
| 2016-12-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the prep counter to the extreme left of the cook line and in the bottom of each cook line prep cooler. place these in sanitizer between uses. 3-304.14(d) mainta |
| 2016-12-02 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the bottom of all prep units. maintain them and service as necessary to prevent this issue. -0-4-205.10 food equipment, certification and classification - c use equipment in accordance |
| 2016-12-02 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed rice cooked and as a last step, frozen peas added. final cook was 120f. cdi - pic voluntarily discarded rice. -0- |
| 2016-09-08 |
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 clams not kept stock that was on the line. tags co |
| 2016-09-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employee without knowledge of signed copies of health policy. cdi policy provided. |
| 2016-09-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shrimp over tomatoe sauce, raw lobster over vegetables, garlic/oil mix under raw fish, and chimichurri sauce under raw beef. cdfi items relocated. repeat. |
| 2016-09-08 |
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 of scoops and spoons stored in food. |
| 2016-09-08 |
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 pans of chorizo from 8/31 and tomatoe pesto from 8/24. cdi items discarded. observed garlic/oil mix, goat cheese, fries, and meatb |
| 2016-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spinach and lettuce sitting on counter, kale, tomatoes, and salsa above 45f. cdi items sent to cool or discarded. |
| 2016-06-13 |
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 3 dented heart of palm cans. cdi items moved away for credit. any cans that are brought in dented must |
| 2016-06-13 |
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 black beans in big plastic container with a lid in an ice bath and pasta |
| 2016-06-13 |
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 tphc procedures not filled |
| 2016-06-13 |
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 black beans from the night before at 78f. cdi big tub discarded. |
| 2016-06-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed pork cooked to 129f. cdi continued cooking to 147f. |
| 2016-06-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed employee chopping garnish at prep sink where raw shrimp was being thawed. cdi employeed moved to a separate area for prepping. observed undercooked smoked salmon and raw shrimp st |
| 2016-06-13 |
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 use bare hands to place garnish on dish, employee chopping parlsey with bare hands that was meant |
| 2016-01-27 |
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 employee handle soil then clean dishes without handwashing. cd |
| 2016-01-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs and raw shrimp stored over rte food in reach in unit. cdi items rearranged. 3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken over ra |
| 2016-01-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed all sanitizer bottles at 0ppm. facility was using hot water to fill sanitizer bottles. instructed facility sanitizer is active at 65-75f. cdi facility brought down temeperature and bottl |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce that was overstacked in prep unit and at 48f. cdi lettuce split up and held below chill line in prep top. |
| 2016-01-27 |
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 chorizos, peas, milk in server reach in, green beans, and crab meat not dated. cdi items dated. 3-501.18 discard the food requiri |
| 2016-01-27 |
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 sundried tomatoe sauce and |
| 2016-01-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the counter and underneath cutting boards in kitchen area. |
| 2016-01-27 |
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 spatulas that are heavily pitted at the edges. cdi items discarded. |
| 2016-01-27 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf. observed employee at dish pit working with a bracelet. |
| 2015-10-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in ladies restroom. -0 points- |
| 2015-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with build up of food debris cleaning needed. -0 points- |
| 2015-10-15 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on lower prep units split and in need of replacement. |
| 2015-10-15 |
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 spinach, pasta,lettuce, opened milk with no date marks. cdi pic labeled. |
| 2015-10-15 |
14 |
4-602.11(e) equipment food contact surfaces and utensils shall be clean to sight and touch. - observed both ice machine in need of cleaning. |
| 2015-10-15 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed two cans dented at seams cdi pic discarded. -0 points- |
| 2015-07-08 |
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 numerous tags without dates of when last item was sold. 10 |
| 2015-07-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad mix at 60 degrees f removed to cooler where it was at 49 by end of inspection . garlic oil on prep top at 73 degrees must be either kept hot, cold or put on tphc pic disc |
| 2015-07-08 |
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 salad mix taken back to walk in to cool was tightly covered should be vented to al |
| 2015-07-08 |
8 |
6-301.14 post a handwash sign at each handsink. observed hand sink in front server area has no handwash signs. cdi provided signs in both english and spanish pic placed them at handwash.- 0 points- |
| 2015-07-08 |
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 working containers of spices not labeled in grill area. cdi by instruction. -0 points- |
| 2015-07-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on prep surface near grill. cdi pic moved to sanitizer bucket. -0 points.- |
| 2015-07-08 |
33 |
3-501.13 use approved thawing methods. observed calamari thawing under running water that was draining to flush debris but water used to thaw was at 84 degrees and can be no more than 70 degrees.cdi pic drained and moved to walk in product was at 45 degr |
| 2015-02-10 |
12 |
3-203.12 record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. observed multiple mussel and clam tags without recorded last used date. cdi- instruction provided3-402.12 fish served raw o |
| 2015-02-10 |
20 |
, 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed spinach chees dip in top of prep unit and cut leafy greens in prep area and raw pork chops, lamb and beef steak at 48 f in bottom of prep unit. cdi- discarded or removed to cool |
| 2015-02-10 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed beef empenadas, cooked eggplant, croceta mix, cooked plantains, and mashed potatos not date marked. vr |
| 2015-02-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed consumer advisory disclosed multiple fish facility does not undercook. vr for ca corrections/clarifications |
| 2015-02-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw shrimp stored over rte foods in bottom mof prep unit. cdi- reorganized |
| 2015-02-10 |
45 |
4-501.11(a) maintain equipment in good repair.observed one prpe unit not holding foods below 45 f. observed ambient air temperature to be 50 f. vr |
| 2015-02-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility could not provide test strips for qac sanitizer. vr |
| 2015-02-10 |
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 fried eggplant and croceta filling cooling inside full speed rack cover and rice cooling in high volume contai |
| 2014-10-23 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. salsa in flip top unit contaminated with liquid from raw calimari in adjacent container. cdi - salsa was discarded; recomended that staff rearrange flip tops to include c |
| 2014-10-23 |
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. scoops stored in dry goods contianers with handles contacting food. cdi - scoops |
| 2014-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths at cook line and serveer station not stored in sanitizer as required. |
| 2014-10-23 |
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 multiple items, such as lettuce and cooked pasta, found tightly wrapped while cooli |
| 2014-10-23 |
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 many items dated with 8 days instead of 7. cdi - thoroughly explained 7 day date marking; day opened or prepared counts as day one. incorrec |
| 2014-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up found in right ice machine. cdi - cleaned during the inspection. 4-501.114 maintain sanitizer at correct concentrations. -p quat sanitizer in bot |
| 2014-10-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf salmon, grouper, and red snapper listed on menu with consumer advisory but no parisite destruction letters available. cdi - faci |
| 2014-10-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf rolling cart blocking handwashing sink near dish area. cdi - cart moved to allow access to hand sink. |