| Violation Date |
Code |
Description |
| 2018-12-17 |
53 |
6-101.11 materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. repeat violation. observed absorbant ceiling tile.6-501.11 floors, walls, and ceilin |
| 2018-12-17 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraint. cdi - put on hair restraints. |
| 2018-12-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. repeat violation. observed cooked beef draining grease into larger pot stored on the floor. cdi - relocated to |
| 2018-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser in a spray bottle not labeled. cdi - labeled spray bottle. 7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pest |
| 2018-12-17 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed food employee cooking bulk amounts of cow tongue then storing in freezer. employees pull indi |
| 2018-12-17 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed facility stored tacos and other fried tortilla items uncovered over night. cdi - educated to cover items when they are in storage. |
| 2018-12-17 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. repeat violation. observed employee drink stored above steam table full of uncovered ready to eat |
| 2018-08-21 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed employee drinks stored above prep area and food. the food underneath was protected with l |
| 2018-08-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee not washing hands in between switching gloves. cdi - educated to wash hands before putting on new gloves. 2-301.14 wash hands after handling soiled equipment or utensil |
| 2018-08-21 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above uncovered sugar. observed employee using raw beef gloves, grab breading crumbs. cdi - covered sugar and educated about storage order. discarded the breadi |
| 2018-08-21 |
14 |
4-702.11 utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. -p observed employee not sanitize items after rinsing them with spray arm. cdi - educated to sanitize items after cleaning with spray arm. washed them |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in temperature danger zone. refer to temperature chart. cdi - educated to prepare, cool, then store in cold holding. pulled product to pull to walkin cooler and is at p |
| 2018-08-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. advised to prevent pests from entering kitchen. 6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rode |
| 2018-08-21 |
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 beans did not meet cooling time and temperature criteria. cdi - discarded beans and educated about proper cooling time and t |
| 2018-08-21 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gaskets throughout. observed the ice machine lid in disrepair. advised to provide new lid. 4-502.11(a) maintain utensils in good repair. observed lemon/lime squeeze utensil with |
| 2018-08-21 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash and sanitize solutions dirty in 3 compartment sink. cdi - drained solutions and advised to keep solutions clean and to change out more often. |
| 2018-08-21 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-21 |
53 |
6-101.11 materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. observed absorbant ceiling tiles. advised to change to non-absorbant. 6-501.11 floo |
| 2018-08-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed drip coming from walkin cooler ceiling. this drip is dripping onto food, but the food is covered with |
| 2018-06-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing from inbetween tiles. advised to repair. 6-501.11 floors, walls, and ceilings including |
| 2018-06-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed ice machine in disrepair. advised to replace. ice machine has remained clean and the ice is not adulterated. |
| 2018-06-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed tomales, spinach dip, carne had exceeded time/temperature criteria for cold |
| 2018-03-08 |
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. repeat violation. observed soap dispenser at the handsink not dispensing soap. advised |
| 2018-03-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed ice machine front panel in disrepair. advised to repair. |
| 2018-03-08 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed ready to ea |
| 2018-03-08 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed build up in the soda nozzles at the bar. advised to keep items clean. |
| 2017-11-08 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed shrimp and tomato that have been prepared over 24 hrs ago with no date label on the product. cdi - |
| 2017-11-08 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed build up in the ice machine. advised to clean more often. 4-602.11(e) clean equipment and utensils used with nontcs foo |
| 2017-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser without a label on it. cdi - educated to label chemicals and solutions. pic labeled spray bottle. |
| 2017-11-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. repeat violation. observed food in freezer not 6 above the floor. advised to store food off of the floor and ma |
| 2017-11-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed the ice machine lid broken. advised to repair. |
| 2017-11-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-11-08 |
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 tile missing at the can wash. observed tiles broken in the walkin cooler/freez |
| 2017-08-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. 4-501.11 maintain equipment in good repair.repeat violation. observed 'household' chest freezer on cook line. educated to read the |
| 2017-08-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed wet stacked items on the dry storage rack. |
| 2017-08-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed meat in the freezer not 6 above the floor. observed lemons not protected while in storage; lemons in s |
| 2017-08-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout facility. flies on cheese grader and throughout. observed ants in dry storage. pic states that the pest control company comes monthly. |
| 2017-08-22 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed chicken not date marked in the walkin cooler. pic states chicken was cooked and prepared over 24 hrs ago. cdi - advi |
| 2017-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - advised to fix equipment. discarded all products out of temperature for over 4 hrs. vr |
| 2017-08-22 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzles at the bar with build up; not being cleaned once every 24 hrs. advised to clean once every 24 hrs. |
| 2017-06-09 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact lettuce in the flip top. cdi - educated to wear gloves |
| 2017-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on storage rack. advised to clean items, then allow items to air dry before storage. |
| 2017-06-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed chest freezer that is not ansi or nsf certified. idylis household freezer. model number: if50cm23nw4-501.11 maintain eq |
| 2017-06-09 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraints. cdi - employees put on hats. |
| 2017-06-09 |
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 tiles broken throughout facility. |
| 2017-06-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids open. cdi - closed the dumpster lids; ehs advised to keep dumpster lids closed. |
| 2017-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine lid broken at the top left corner. observed torn gasket to left walkin cooler and torn gasket in the freezer. advised to fix. |
| 2017-02-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fly in the kitchen. advised to keep dumpster lids closed, keep premises clean and free of food debris, keep back door closed to prevent pests in the kitchen. |
| 2017-02-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed enchalada sauce cooling in a plastic bucket on a counter top in the back by th |
| 2017-02-27 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzles with build up at the bar area. cdi - advised to clean the nozzles. |
| 2017-02-27 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed chicken spatula and beef spatula stored together on the flat top stove. cdi - educated importance of keeping utensils separated from each other to preven |
| 2017-02-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink at 82f at the front by where the chips are stored to the left of the kitchen. vr |
| 2016-10-18 |
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 chicken that came off of the stove at 10 am. product did not meet the 2 hrs time/temp cooling criteria from 135f - 7 |
| 2016-10-18 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink with lettuce in it. cdi - cleaned out the lettuce so handsink can properly drain. educated pic and food employee that handsinks are only for handwashing. |
| 2016-10-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed bulk storage of onions infested with fruit flys. advised to store onions in a different containers with holes in the container. |
| 2016-10-18 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed ready to eat lettuce uncovered underneath chicken in the reach in cooler. cdi - advised to put lid on the tomato and store chicken/other meat product on the bottom. |
| 2016-10-18 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzles with debris build up. cdi - advised to clean soda nozzles once every 24 hrs. |
| 2016-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed products in the flip top and reach in unit out of temperature. refer to temperature chart. cdi - advised to discard product becuase product was sitting out of |
| 2016-10-18 |
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, nonabsorbent, and withstand repeated warewashing. observed tortillas stored in plastic gr |
| 2016-10-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed fruit fly infestation. observed the flies by the drink machine in the front of the kitchen. observed flies all over the onions stored in the dry storage (di |
| 2016-10-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed a bag of onions stored on the floor in the dry storage area. cdi - picked up onions to a safe locatio |
| 2016-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed cups wet stacked by the drink machines. advised to air dry all equipment and utensils. |
| 2016-10-18 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed commerciall |
| 2016-10-18 |
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 broken tiles in the kitchen. advised to fix. |
| 2016-07-12 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash and rinse compartment soiled with debris. cdi - advised to drain out and refill with new solution. |
| 2016-07-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed containers wet stacked on the storage rack. advised to allow to air dry. |
| 2016-07-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed on fly in the kitchen. |
| 2016-07-12 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of spinach dated 7.3.16. product expired 3 days ago. cdi - educated about prope |
| 2016-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products out of temperature. cheese was overstacked. tomatoes were not cooled down properly. chili was not in a deep enough pan. cdi - educated about overstacking prod |
| 2016-07-12 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed mold build up inside the ice machine, not touching the ice. advised to clean and sanitize once a month. |
| 2016-05-09 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice dumped into handsink. cdi - advised to clean out, and educated that handsinks are only for handwashing.6-301.11 provide soap for handwashing at each handsink. -pf observed |
| 2016-05-09 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw meat products over ready to eat enchalada sauce. |
| 2016-05-09 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed soda nozzles not being cleaned every 24 hrs. pic states that they are cleaned twice a week. advised to clean more o |
| 2016-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cold holding problems in the flip top unit. cdi - turned the cooler from 2 - 9 and products cooled down to proper temperature. |
| 2016-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wet stacked. |
| 2016-05-09 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed mold/ |
| 2016-03-15 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. repeat violation observed the sanitizer comaprtment actively sanitizing and the sanitizer solution was dirty and cloudy. cdi - drained old solution and created a new clean solution. |
| 2016-03-15 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. repeat violation observed single service single use straws with |
| 2016-03-15 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. repeat violation observed m |
| 2016-03-15 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed veggies and |
| 2016-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces of knives with food debris on them. the knives are stored as clean. cdi - brought to dish pit for cleaning procedure. 4-501.114 |
| 2016-03-15 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on-site. advised t |
| 2015-12-07 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed the soda nozzles in the bar area soiled. cdi - advised to clean the equipment every 24 hrs to keep them free from debris.4-501.114 mai |
| 2015-12-07 |
7 |
3-301.11(b) food employees shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee serving ready to eat quesadilla on plate in the kitchen with bare hands. c |
| 2015-12-07 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed no date on the refried beans or the black beans in the walkin cooler. pic stated they were prepared yesterday. cdi - |
| 2015-12-07 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed napkins wrapped aro |
| 2015-12-07 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed no sanitizer test strips for the quat sanitizer that runs in the 3 compartment sink. vr to make sure establishment has test strips.4-501.18 keep the |
| 2015-12-07 |
45 |
4-501.11 maintain equipment in good repair. -observed that the facilities water heater is corroding away at the top. -also, observed that the hand sink in the back by the dry storage is leaking and the hot water pipe isn't working. vr for fixing the pipe |
| 2015-12-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee sweaters in the dry storage ar |
| 2015-12-07 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed that the facility is unwrapping the bottoms of their str |
| 2015-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed salsa, cut lettuce, raw fish stored in walk-in cooler measuring 47-48 degrees f, thermostat |
| 2015-07-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p; provide sanitizer at all times of operation at correct concentration levels; observed bucket of sanitizer measuring 0ppm, cdi san |
| 2015-07-23 |
8 |
(general comment) 6-301.14 handwashing signage - c; provide signs at hand washing sinks. observed one sink missing required signage. (sticker signage given to staff) |
| 2015-07-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. ensure that pic is a certified food protection manager. observed pic on site not a cfpm. |
| 2015-03-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. facility has 210 days to comply with rule before points are deducted on inspection. |
| 2015-03-02 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed tortillas stored unwrapped and in direct contact with to-go bag that is unapproved for food storage. cdi-educated and tortillas removed. also o |
| 2015-03-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory missing on lunch menu specials : ribeye steak and egg dish. vr. |
| 2015-03-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemicals with incorrect labels or two conflicting labels such as sanitizer and degreaser. cdi-bottles taken out of service. |
| 2015-03-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open packages of food for employees stored above and on top of food for customers. food moved. |
| 2015-03-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test kit available to measure quat sanitizer used in 3 comp sink. vr. |
| 2015-03-02 |
33 |
3-501.13 use approved thawing methods. observed tub of chicken thawing on counter. see rule 3-501.13 for correct methods. |
| 2014-11-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored over clean utensils. |
| 2014-11-10 |
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 ice scoops in two locations stored on top of equipment, also observed clean beer mugs stored with mouth contact surface |
| 2014-11-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk leading consumers to advisory missing on two menu items-ribeye and huevos rancheros on lunch men |
| 2014-11-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa stored at room temperature. salsa had been out of refrigeration for 2 hours. cdi-salsa put back into refrigeration. ehs gave pic option of using tphc (time as a public hea |
| 2014-11-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over butter and sour cream. cdi-eggs moved to bottom shelf.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over r |
| 2014-11-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at wait station hand sink during inspection. cdi-towels provided. |
| 2014-11-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have certificate on site to verify. facility has 210 days from permit issued date before points are deducted for violation. |