| Violation Date |
Code |
Description |
| 2018-11-07 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. observed one employee beverage stored on shelf in contact with single use container lids. be sure to store employee items in an area contamination can not occur. cdi- empl |
| 2018-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed french fries, fried yuca, and plantains hot holding below 135f. items were under a heat lamp that was not turned on. ensure these items remain at 135f or above. cdi- items |
| 2018-02-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2018-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed no longer attached gasket on reach in unit by fryer. make sure to keep in good repair.**have a work order in place for gaskets.** |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed aji amarillo cold holding at consumer area above 45 degrees. cdi pic placed on tphc.*pic had stopped storing items on time but due to unable to keep product cold will go back to |
| 2018-02-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee touching hat while wearing gloves then continuing with food preparation. cdi food employee stopped and gloves removed. repeat even only |
| 2017-12-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards that are need of being replaced/resurfaced. make sure to replace. repeat. points not deducted, facility has ordered cut |
| 2017-12-11 |
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 employee wearing watch. make sure food employees remove all jewelry other than a plain wedding band to facilitate hand washing. |
| 2017-12-11 |
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 feta cheese being date marked for 8 days 12/11/18-12/18/18. cdi pic will reprogram sticker machi |
| 2017-12-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat products (cheese: feta, provolone, parmesan etc.). cdi pic will rearrange storage order by end of inspection.3-304.15(a) discard gl |
| 2017-08-23 |
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 at ware washing going from dirty to clean withou |
| 2017-08-23 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wiping gloves off with a soiled towel and continuing with food preparation. cdi food employee stopped and directed to remove gloves. *ob |
| 2017-08-23 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed two big containers of lettuce that were prepared and cooling down since 10 am this morning still above 45 degrees. cdi |
| 2017-08-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rotesserie chickens (at least 5-6) that were holding below 135 degrees. cdi chickens were reheated to above 165 degrees. *make sure to keep hot box door closed at all times.* |
| 2017-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed aji amarillo and roasted sauced cold holding above 45 degreees. cdi items placed on time for today; will have maintenance address. verification required. |
| 2017-08-23 |
45 |
. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards that are no longer able to be cleaned and sanitized properly. need to replace or resurface. |
| 2017-08-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the food establishment. make sure to have pest control address. repeat points not escalated; facility has fans near entrance doors, trying to keep doors close |
| 2017-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking and dish employee drying dishes. cdi pans spread out and dish employee instructed to stop drying dishes. |
| 2017-08-23 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed food debris floating in the sanitizer and wash solutions. make sure to keep clean. |
| 2017-08-23 |
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 solsarita and lettuce placed in flip top unit to cool still above 45 degre |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the food establishment. make sure to have pest control address and keep doors closed. |
| 2017-06-23 |
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 lettuce in walk in cooler in the cooling process; tightly covered and stac |
| 2017-06-23 |
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 handles laying down on top of the food. cdi scoops were removed. repeat |
| 2017-06-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups, bowls and ramekins not protected and in splash zone. cdi spoke to pic regarding protecting with plastic an |
| 2017-06-23 |
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.*shared facillity will follow up with other food establishments* |
| 2017-03-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee continuously touching his body and hat with gloves on. cdi pic informed food employee to wash hands multiple times and change gloves. observed food employee touching h |
| 2017-03-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p please see #6; cdi: all food employees had gloves on and were directed to dispose of gloves; wash hands and put on new gloves. |
| 2017-03-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed some equipment and utensils deemed as clean with food debris on it. cdi items returned to ware washing. |
| 2017-03-20 |
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 bracelets and watches. make sure food employees only wear a plain wedding band to facilitate hand washing. re |
| 2017-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. upon entry to food establishment observed wet wiping cloths on food preparation counters. cdi moved to sanitizer buckets. repeat 3-304.14(d) maintain dry wiping cloths free of visible debris |
| 2017-03-20 |
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 laying on top of food in flip top prep units such as peppers, to |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad cold holding on table when entry to food establishment for catering order. salad was above 45 degrees. cdi salad returned to walk in cooler for rapid cool down. |
| 2017-03-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups for dressing on expo line not protected and stored on shelf below sanitizer bucket. make sure to keep prote |
| 2017-03-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris floating on sanitizer and wash water; cloudy. make sure to keep it clean. |
| 2017-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walkin cooler with food debris on it. make sure to increase cleaning frequency. |
| 2017-03-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. *shared facility, will contact other food establishments about keeping doors closed.* |
| 2017-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out to allow air drying. repeat. |
| 2016-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the counter beside sanitizer bucket. keep inside sanitizer solution between uses. -0- |
| 2016-12-29 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cooked chicken taken out of walk in around 11:00 am at 50f over 4 hours later in large tubs. cdi - chicken voluntarily |
| 2016-12-29 |
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 deep buckets of cooked chicken at 49f over 4 hours after cooling. cdi - pi |
| 2016-12-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled dry spices and sauces. label these with the common name of the food. -0- |
| 2016-12-29 |
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 employee wearing bracelets while plating food. cdi - bracelets removed. -0- |
| 2016-12-29 |
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 handle of lettuce dispensing pitcher with handle inside lettuce. repeat |
| 2016-12-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed avocados and tomatoes stored over rte, washed produce. cdi - storage order reversed.3-304.15 (a) gloves, use limitation - p single-use gloves shall be discarded when damag |
| 2016-12-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed overstacked cups in the front counter dispenser. keep lip area within the dispenser for protection. -0- |
| 2016-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed broken glass on the rotisserie oven. repair. -0- |
| 2016-12-29 |
46 |
4-603.16 rinsing procedures - c rinse solution shall immediately precede sanitize solution and immediately follow wash solution. observed pre-soak between wash and sanitizer solutions. provide rinse solution for manual warewashing. -0- |
| 2016-12-29 |
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 missing wall panels over walk ins. pic stated condenser repair underway. -0- |
| 2016-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers on the drying rack. pyramid stacking demonstrated today. -0- |
| 2016-09-13 |
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 cups without handles stored in food. |
| 2016-09-13 |
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 avocado quinoa cooling in closed containers and stacked on top of eachoth |
| 2016-09-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed corn, rice for catering, and rice for service that was holding below 135f. cdi items reheated. repeat. |
| 2016-09-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks that was stored with single service items in undercounter dry storage. |
| 2016-06-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal and plastic containers with food debris. cdi items moved to sink for cleaning.4-602.11 clean the equipment and utensils used with nontcs foods |
| 2016-06-02 |
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 5 containers of beans that was at 47-50f from the day before. cdi items discarded. repeat. |
| 2016-06-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed disgreaser, windex and unknown chemical in unlabeled bottles. cdi items labeled and discarded. |
| 2016-06-02 |
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 green beans, beans, and lettuce mix placed in cold unit for cooling while |
| 2016-06-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed two pans of rotisserie chicken that was at 122-135f. cdi items placed in oven for reheating. repeat. only one food type out of temperature. |
| 2016-06-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee preparing avocados from the box without washing them before use. |
| 2016-06-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes that were wet stacked on clean dishes rack. repeat. |
| 2016-06-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on stored on prep surface. |
| 2016-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic and metal containers on drying rack that were wet stacked. suggest facility try pyramid stacking. repeat. |
| 2016-03-10 |
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 handle stored inside of red peppers and a bowl used to shape rice store |
| 2016-03-10 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed buckets that were soiled with food debris. |
| 2016-03-10 |
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 with tomatoes in covered plastic containers, side salads stack o |
| 2016-03-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed plantains, rotisserie chx, chicken broth, pinto beans, and rice that was below 135f. cdi some items discarded and some reheated. repeat. suggest using time for plantains when |
| 2016-03-10 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed sliced tomatoes at 48-64f from 9:50am. cdi items discarded. repeat. |
| 2016-03-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. thermometers shall be cleaned before use and after cleaning. observed employee use thermometer without cleaning and check multiple foods without cleaning |
| 2016-03-10 |
8 |
5-202.12 self closing valves shall have a flow of water for atleast 15 seconds. observed faucet in mens bathroom flow for only 9 seconds. |
| 2015-10-14 |
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 salsa, tomatoes , and other products above 41 degrees date marked for 7 days these products can only be held for 4 days between 41 |
| 2015-10-14 |
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 two containers of eggs in reach in at 51 degrees prepped yesterday and 2 bus tubs of pulled chicken at 52 degrees prepped |
| 2015-10-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed front handwash out of paper towels cdi pic changed paper towels. -0 points- |
| 2015-10-14 |
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 pulled chicken being cooled in bus tubs recomend breaking out to smaller |
| 2015-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in front reach in damaged .4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed front cutting boards in need of replacement or resu |
| 2015-10-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-10-14 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered receptacle in ladies restroom. |
| 2015-10-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. replace thermometers in front two reach in coolers. |
| 2015-07-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered receptacle in ladies room. -0 points- |
| 2015-07-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards on front line need to be resurfaced or replaced. -0 points- |
| 2015-07-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean dishes wet nested on rack in kitchen. -0 points- |
| 2015-07-16 |
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 lettuce prepped for catering at 54 degree tightly covered to cool cdi ven |
| 2015-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on prep line at 52 degrees cdi moved to cooler to cool. observed quinoa salad at 50 degrees from yesterday cdi discarded. |
| 2015-07-16 |
14 |
l4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket filled with sanitizer at 50 ppm qac . sanitizer in three compartment sink also at 50 ppm qac . cdi drained all sanitizers and refilled with sanitizer at correct concen |
| 2015-03-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 6+ boxes of raw chicken stacked in front of hand sink. cdi- removed |
| 2015-03-23 |
14 |
4-501.114 maintain sanitizer clean and at correct concentrations. -p observed excessively soiled bucket of sanitizer at 50 ppm qac. cdi- discarded, remade |
| 2015-03-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed yesterdays cooked chicken slowly reheating in hot cabinet at 92 f after 2 hours. observed beans reheated on steam table; removed to reheat on stove c |
| 2015-03-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beans hot holid below 130 f on steam table. cdi- removed to reheat on stove |
| 2015-03-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of rew chicken stored on floor. cdi- removed from floor |
| 2015-03-23 |
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, pulled, cooling in high volume lexans and side salads store in pl |
| 2014-11-11 |
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 three large conatainers of pulled chicken still at 60f in walk in cooler; prepared the night before. cdi - containers of pulled chick |
| 2014-11-11 |
45 |
general comment: 4-501.11 maintain equipment in good repair. plastic bins used to store dry goods are cracked. replace these.walk in cooler temps are high. unit is holding but struggling to cool prepared foods. pic called a repair technician; tech will be |
| 2014-11-11 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. multiple knives stored in gap between prep coolers; this location cannot be easily cleaned. cdi - knives were sent to dish area |
| 2014-11-11 |
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. scoop with no handle stored in bin of sugar. cdi - scoop removed. replace with ha |
| 2014-11-11 |
38 |
general comment2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon entering the kitchen, one food employee was not wearing any head covering while preping vegetables. cdi |
| 2014-11-11 |
31 |
general comment3-501.15 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 stuffed avocados cooling on a sheet pan with a tight fitting lid. cd |
| 2014-11-11 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p rice in steam table mounded above the chill line; rice on top at 109f. cdi - food employee removed rice theat was above the chill line; rice below chill line is at 139. |
| 2014-11-11 |
2 |
general comment:2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf all signed copies of employee health agreement are being held at corporate office; only blank copies available |