| Violation Date |
Code |
Description |
| 2018-10-12 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items such as stereo, cell phone, and purse on shelf next to food items. |
| 2018-10-12 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build-up on hood system filters. |
| 2018-10-12 |
31 |
repeat: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 beans cooling in large covered container inside walk-in cooler. cd |
| 2018-10-12 |
21 |
repeat: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 chicharron inside walk-in and prep unit made yesterday without date. observed salsa in r |
| 2018-10-12 |
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 beans at 62f from yesterday in walk-in cooler that had cooled improperly. cdi: beans were voluntarily |
| 2018-10-12 |
14 |
general comment -4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed quat sanitizer used for sanitizing in spray bottle at 50ppm. cdi: dumped and refilled to proper concentration. |
| 2018-10-12 |
4 |
general comment -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored on shelf above flip top cooler. cdi - drink discarded. |
| 2018-05-02 |
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. some dates in walk-in not legible. large container of potatoes and beef made yesterday not dated. cdi: d |
| 2018-05-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. container of chicken observed on the floor inside walk-in cooler. some products observed uncovered inside walk-in that were made yesterday |
| 2018-05-02 |
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. two containers of salsa observed cooling in large batches inside walk-in cooler. p |
| 2018-05-02 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up/residue observed on outsides of dry good containers and shelving inside walk-in cooler. heavy build-up observed on hood system. |
| 2018-05-02 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloth observed under cutting board. |
| 2018-01-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open.5-501.114 using drain plugs - c observed drain plug for dumpster broken. |
| 2018-01-08 |
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 cooler in need of cleaning due to food debris and rust. |
| 2018-01-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw seafood stored on top of ready to eat empanada mix. cdi removed and stored with other raw foods. points not escalated much improvement in this area. |
| 2017-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit not able to maintain temperatures as required. |
| 2017-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items in prep unit less than 45 degrees see chart above. cdi all items in prep unit placed on time and pic ordered new prep unit that is to arrive today . 3 day verif |
| 2017-10-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. oberved salsa, beans, soup and other items not protected with covers in walk in cooler. cdi covered products in walk in . |
| 2017-10-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee at grill handle raw steak and change gloves to work with ready to eat food without handwash between glove change. cdi instructed on proper glove use and employee was |
| 2017-07-28 |
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 beans cooled in too great of volume and tightly covered. cdi discarded p |
| 2017-07-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handle raw steak and then change gloves to work with ready to eat foods. cdi instructed employee to wash hands and then change gloves when going from raw to ready to |
| 2017-07-28 |
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 whole beans cooled from last night in walk in at 70 degrees. cdi discarded. |
| 2017-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelving in walk in cooler in need of cleaning. |
| 2017-07-28 |
33 |
3-501.13 use approved thawing methods. observed fish thawing under running water measuring 87 degrees. cdi took fish to walk in to properly thaw. |
| 2017-05-17 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit unable to maintain proper temperatures to ensure food safety. 10 day verification required. |
| 2017-05-17 |
39 |
n3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being held in bucket with no measurable concentration of qac sanitizer . cdi refilled bucket with sanitizer at proper strength. |
| 2017-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items in prep unit greater than 45 degrees ambient temperature of cooler observed to be 51 degrees. cdi placed quick use items on prep unit top on tphc and moved fish |
| 2017-05-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over ready to eat soups and beans. cdi rearranged storage order. |
| 2017-03-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handle raw steak and change gloves to work with ready to eat food without handwash. cdi by instruction |
| 2017-03-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelving in walk in cooler in need of cleaning. |
| 2017-03-01 |
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 chiccarones cooling in too great of volume to facillitate proper cooling |
| 2017-03-01 |
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 large bus tub of chiccarones cooled from last night at 49 degrees. cdi discarded. |
| 2016-12-15 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signs in either restroom . cdi provided handwash signs . -0 points- |
| 2016-12-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed soup and salsa stored uncovered and salsa on floor. cdi products covered and salsa removed from floor. |
| 2016-12-15 |
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 oils and spices at grill unlabeled. -0 points- |
| 2016-12-15 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed wooden paddle being used to stir large pot of beans. advised |
| 2016-09-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed pork and chorizo overstacked in flip top prep unit above 45 degrees f. cdi, operator voluntarily discarded food out of tempe |
| 2016-09-30 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing from outdoor dumpster. repeat. |
| 2016-09-30 |
41 |
3-304.12 in-use utensils, between-use storage - c- observed bowls without handles on lids of dry food ingredients. use scoops with handles. |
| 2016-09-30 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer solution in between uses. observed wet cloths stored on counter surfaces in kitchen. |
| 2016-09-30 |
33 |
3-501.13 use approved thawing methods. observed fish thawing under running water at 80 degrees f in vacuum sealed packages. if using running water to that the water shall be at 70 degrees f and below and fish shall be removed from vacuum sealed packages. |
| 2016-06-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods so that cross contamination is prevented. observed raw chicken stored next to and in contact with container of raw beef in walk in cooler.observed ra |
| 2016-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed 1 container of cut lettuce overstacked and at 50 degrees f in flip top prep unit. cdi, operator relocated foods for proper s |
| 2016-06-03 |
6 |
2-301.14 when to wash - p - wash hands after performing activities that contaminate them. observed cook crack raw shell eggs then proceed to handle clean utensil. cdi by instruction. |
| 2016-06-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - ensure proper date marking of tcs foods. observed cooked corn arepas transferred from freezer according to pic for days use but not date marke |
| 2016-06-03 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on counter surfaces and on aprons of food employees. |
| 2016-06-03 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to keep them clean. observed clean drainboard of 3 compartment sink soiled with debris and soil. |
| 2016-06-03 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drainplug missing from outdoor dumpster and no longer leakproof. |
| 2016-06-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - provide proper consumer advisory consisting of a disclosure statement such as these items are cooked to order. observed a reminder sta |
| 2016-03-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p- tcs foods shall be cold held at 45 degrees f and below. observed eggs, cut lettuce, cut tomatoe and yuca overstacked in prep unit and |
| 2016-03-08 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed soil residue and grease on floor underneath fryer unit and in fryer unit equipment. |
| 2016-03-08 |
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 in-use utensils stored in container next to grill in water at 81 degree |
| 2016-03-08 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on prep tables and on 3 compartment sink. |
| 2016-03-08 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed large container of beans cooling from night before. cdi, beans voluntarily discarded by pic. |
| 2016-03-08 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed 1 bottle of chlorine sanitizer above 100ppm. cdi, sanitizer bottle diluted during inspection. |
| 2016-03-08 |
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 large container of beans in walk in cooler that was cooled from yesterday and deep container and at 59 degrees f. cdi, bea |
| 2016-03-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several knives, utensils and bowls stored as clean but soiled with food debris. ensure equipment is properly washed, rinsed, and sanitized. observed opera |
| 2016-03-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw fish stored over empanadas in walk in freezer that were removed from commercial packaging. cdi, |
| 2016-03-08 |
12 |
3-402.11 parasite destruction - p - provide parasite destruction information from supplier for salmon that was cooked to order. verification required by 3/18/16 |
| 2016-03-08 |
6 |
. 2-301.12 cleaning procedure - p - use proper procedures when washing hands. oberved food employee not vigorously rub hands for 10 to 15 seconds when handwashing and turn the faucet off with their bare hands. cdi by instruction . |
| 2016-03-08 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf-observed no certified pic on site upon arrival. cdi by instruction. |
| 2015-12-23 |
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 observed salmon with consumer advisory on menu with no parasite letter . 10 day verification required. |
| 2015-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes , garbanzo beans, and lettuce greater than 45 degrees cdi took to walk in and cooled. see temperature chart. -0 points- |
| 2015-12-23 |
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 and oils not labeled at grill . cdi labeled products. -0 points- |
| 2015-12-23 |
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 large volume of pork cooling in lower prep unit. cdi moved to walk in an |
| 2015-12-23 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug on dumpster missing. |
| 2015-12-23 |
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. ceiling of walk in leaking pic states it was damaged when other repairs were in progre |
| 2015-12-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep unit cutting boards in need of replacement or resurfacing. |
| 2015-09-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf - observed an employee rinsing their hands in the 3 comp sink. only wash hands in the hand sink. |
| 2015-09-29 |
52 |
general comment 5-501.114 ensure drain plug on dumpsters, waste containers is in place. - dumpster is missing the drain plug. call the number on the dumpster and request a new one. |
| 2015-09-29 |
45 |
general comment 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a non nsf can opener in the kitchen. replace with an nsf or ansi approved one. |
| 2015-09-29 |
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 cut tomatoes and lettuce in the prep top above 45f. cool items down in |
| 2015-09-29 |
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 beans in a large container at 71f in the walk in cooler. pic stated they were cooked yesterday. cdi - beans were d |
| 2015-09-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed a container of raw chicken stored on a container of raw beef in the walk in cooler. cdi -chicken was moved to the bottom shelf.3-302.11(a) separate raw animal foods from ready-to- |
| 2015-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed prep cooler with breaker turned off. all food in unit 53 f. observed refrigerator with ambient air temperature 65 f. all foods in refrigerator discarded and technician called f |
| 2015-05-19 |
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 : found items in refrigerator dated 5/11, 5/12. discarded.3-501.17 date mark/label all tcs foods that ar |
| 2015-05-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: consumer advisory has language to ask waitress . font is also very small. must be 11 point font. |
| 2015-05-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed no thin probe thermometer. verification needed. |
| 2015-05-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer buckets holding cloths in sanitizer 100 ppm quat. |
| 2015-05-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soups and raw chicken on floor of walk-in cooler. potatoes stored less than 6 off floor in cooler. cdi- moved to shelving.3-305.1 |
| 2015-05-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: empanadas in unit 125f. discarded. |
| 2015-05-19 |
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 squirt bottles unlabeled at grill and stove. cdi- labeled. |
| 2015-05-19 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p: observed ice machine with build-up on interior.4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine not sanitizing. reading 0 ppm by test strip. |
| 2014-11-10 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils stored in room temperature wate. |
| 2014-11-10 |
45 |
4-501.11 maintain equipment in good repair.observed one split gasket on 3 door prep unit. replace split/oooop |
| 2014-11-10 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved several items of food in reach-in freezer that were unbcovered.cdi by pic covering food items. |
| 2014-11-10 |
51 |
general comment5-501.17 provide a covered waste bin in female restrooms.observed no covered receptacle in females restroom. provide |
| 2014-11-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shelled eggs stored above ready-to-eat produce in walk-in .cdi by pic relocating raw shell eggs to proper location. |