| Violation Date |
Code |
Description |
| 2018-11-19 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed coats and jackets stored with clean dishes on back shelf. |
| 2018-11-19 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed torn gaskets on prep cooler and reach-in coolers. |
| 2018-11-19 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths sitting on counter while not in use. |
| 2018-11-19 |
33 |
general comment:3-501.13 use approved thawing methods. observed meats thawing on drainboard of sink improperly. |
| 2018-11-19 |
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 tcs foods cooling on shelf and counter in large batches at room temp. cdi |
| 2018-11-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed bleach sanitizer in bucket and spray bottle too strong for fcs and bleached out test strip. cdi: by diluting to proper concentration. 7-201.11 store toxic materials to |
| 2018-11-19 |
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 chicken that was boiled and cooling on counter at 83f. according to pic chicken started cooling about 3 hours ago. cdi: by |
| 2018-11-19 |
13 |
repeat:3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored above raw beef and pork in reach-in freezer. cdi: storage order rearranged. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed un |
| 2018-11-19 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drinks and closed bottled drinks stored above clean dishes. cdi: drinks relocated. |
| 2018-08-20 |
13 |
repeat:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored in reach-in above veggies. cdi: storage order rearranged.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2018-08-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed only thick probe dial thermometer available. facility serves thin masses of food. verification required by 8/30/18 |
| 2018-08-20 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed torn gaskets on reach-in coolers and flip top cooler. |
| 2018-05-31 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed several torn cooler gaskets on reach-in coolers. |
| 2018-05-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored underneath cutting board. observed bleach sanitizer bucket at 0ppm. cdi: corrected to 50ppm. |
| 2018-05-31 |
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 rice cooling in large batch in deep plastic pan. cdi: product sepa |
| 2018-05-31 |
21 |
repeat: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 pupusas not dated inside reach-in cooler that were made yesterday. cdi: by dating3-501.18 discard the food requiring date l |
| 2018-05-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored above cooked chicken and other ready to eat foods inside reach-in freezer. cdi: storage order rearranged.3-302.11(a) separate the different types of raw animal |
| 2018-05-31 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks stored improperly on prep surfaces of kitchen. observed employee open plate of food stored on shelf with clean dishes. cdi: by |
| 2017-12-22 |
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 rice cooled from two days ago at 50 degrees. cdi discarded and discussed cooling methods with pic . observed tamales cook |
| 2017-12-22 |
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 ribs, queso fresco, and feta cheese with no date labels . cdi labeled.3-501.18 discard the food requiring date labels once time/t |
| 2017-12-22 |
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 riced and tamales cooled in too great of volume . cdi discarded rice and |
| 2017-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on faces of equipment. |
| 2017-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed most gaskets throughout facility in need of replacement. |
| 2017-10-02 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets throughout the facility in need of replacement. |
| 2017-10-02 |
20 |
o3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese and commercial dressing opened and half full at greater than 45 degrees . cdi discarded both products. |
| 2017-10-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed tongs and spatula soiled and out per employee greater than 4 hours owner of facility states this is not the case . cdi utensils changed and wen |
| 2017-10-02 |
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 employee handle raw beef and then handle spatula then wash ha |
| 2017-05-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live cockroach near hand wash sink. repeat |
| 2017-05-16 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed dial thermometer approximately 10 degrees out of calibration with inspectors digital thermometer. 10 day verification required. |
| 2017-05-16 |
33 |
o3-501.13 use approved thawing methods. observed ground beef thawing sitting out on counter . cdi removed to thaw in reach in cooler. |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa verde in ice bath at 64 degrees . repeat violation. cdi advised to put salsa verde on tphc as discussed in previous inspection. pic stated she would put product on tph |
| 2017-05-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken milanese over ready to eat soups in reach in cooler. cdi rearranged storage order. |
| 2017-02-13 |
31 |
note: per conversation pic states it may take her 3 hours to get product such as beans down to 75f explained to pic that heat treated, rte foods must be cooled from 135f to 70f within 2 hours and to 45f within 4 for a total of 6. explained the use of ice |
| 2017-02-13 |
6 |
2-301.15 where to wash - pf - observed employee washing hands in prep sink. cdi- addressed and rewashed2-301.14 wash hands after activities that contaminate them. -p - observed employee wash hands for under 10 seconds and turn handles with clean hands. |
| 2017-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts -observed red and green salsas reading 54-59f. cdi -items discarded. product placed out for customer use during lunch then placed back in reach in unit. continual violation of t |
| 2017-02-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed chlorine (straight) and degreaser not labeled. cdi- labeled. 7-201.11 separation-storage - p - observed straight chlorine, degreaser and windex stored abov |
| 2017-02-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - repeat - observed a small roach behind hand sink. pest management should be conducted. |
| 2017-02-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - observed several pans and utensils soiled with food debris. observed thermometer with food debris build up. observed can opener soiled. cdi - placed in |
| 2017-02-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - observed utensils stacked wet. |
| 2017-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on exterior of equipment throughout, over head shelving, gaskets, under counter shelving, and air drying shelving. |
| 2017-02-13 |
49 |
5-205.15 maintain a plumbing system in good repair. - observed hot water faucet loose causing it to be difficult to turn water on. observed plumbing line from hand sink removed so that water was discharging from the hand sink. plumbing must be repaired to |
| 2017-02-13 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed avocados with sticker residue. avocados must be washed with sticker removal before use. |
| 2017-02-13 |
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. - 0pts - observed tile damage and base board damage behind hand sink. area has built up |
| 2016-10-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water at handwash sink in kitchen and in restroom was not recorded above 100f. vr. |
| 2016-10-25 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored on top of limes. cdi- eggs moved.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored ab |
| 2016-10-25 |
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 pot of cooked salsa sauce recorded at 67f. pic stated sauce was cooked yesterday at 4 pm and placed in reach in cool |
| 2016-10-25 |
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 sliced ham, cooked noodles, hot dogs and cooked chicken all without a date. date mark all cooked and prepped foods. r |
| 2016-10-25 |
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 large pot of salsa was cooled improperly in reach in cooler. use shallow pans and ice b |
| 2016-10-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor insect presence on knife magnet. clean knife magnet. |
| 2016-10-25 |
45 |
4-501.11 maintain equipment in good repair. no handles on reach in unit. repair. |
| 2016-10-25 |
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 |
| 2016-10-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster was open.5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug missing at dumpster. |
| 2016-06-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0pts - observed an open beverage on prep table. cdi- item moved. ensure all beverages have a cup with lid and straw. |
| 2016-06-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p - observed hand washing for less than 5 seconds. hand washing shall be completed according to step |
| 2016-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs over juices and sauces. cdi- moved. |
| 2016-06-22 |
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 three large batches of tamales removed from cooking at 11 reading 80f at 3pm. cdi- product was discarded. 3-501.14(b) quic |
| 2016-06-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - repeat - no employee health policy in place. cdi- received two copies one for signatures of all employees and one to post on |
| 2016-06-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed several items (chicken, tamales, cabbage, pico, and others) not dated. cdi- items dated during inspection.3-501.18 discard the fo |
| 2016-06-22 |
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 cooling of tamales in deep pans covered. observed cooling of tomatoes in |
| 2016-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - no chlorine sanitizer in bucket. |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - two containers of raw shell eggs left out at room temperature read 84f. cdi - discarded. |
| 2016-02-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal drinks and food stored in reach in cooler. |
| 2016-02-08 |
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 pan with heavy chipping as well as worn handle.4-501.12 resurface or replace cutt |
| 2016-02-08 |
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 oils and spices unlabeled. |
| 2016-02-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorione sanitizer too strong. cdi- sanitizer was diluted. |
| 2016-02-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored on top of raw pork in one cooler and raw chicken stored in the same container as raw pork in another cooler. cdi- foods were rearranged and chicken was moved to b |
| 2016-02-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at handwash sink. cdi- paper towels were re-stocked.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed |
| 2016-02-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf facility did not have an employee health policy on site. pic stated she had one in her e-mail but lost it. cdi- copy was e-mail |
| 2016-02-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic present does not have an ansi certified food manager's certificate. no points deducted. |
| 2015-09-09 |
2 |
general comment - 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - facility has no health policy in place. cdi - spanish copy was emailed with the inspection |
| 2015-09-09 |
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 2 open bags of lettuce not dated and a big container of beef soup not dated. cdi - allowed pic to date items. |
| 2015-09-09 |
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, pico and cut tomatoes not cooled properly before placing in th |
| 2015-09-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. - facility only has quat test strips. need to buy the chlorine/bleach test strips. verification required 9/18/2015 |
| 2015-09-09 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed one split gasket on the reach in cooler beside the freezer. replace gasket. |
| 2015-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet. |
| 2015-02-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surfaces. pic removed drink to lower shelf. |
| 2015-02-11 |
46 |
general comment- 4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed ph test strips for quat sanitizer. provide quat sanitizer test strips. |
| 2015-02-11 |
45 |
general comment- 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. and approved. observed large pot in facility that is unable to be cleaned in 3-compartment sink. pot must be remov |
| 2015-02-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service cups on the floor in back hallway. pic removed and placed onto shelf. |
| 2015-02-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer for cooking meats only (range 130f and higher). thin probe thermometer for measuring both cold and hot foods n |
| 2015-02-11 |
33 |
general comment- 3-501.13 use approved thawing methods. observed raw meats thawing on drainboard of prep sink. pic placed under running cool water. |
| 2015-02-11 |
13 |
o•3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken and raw beef stored on top shelf in reach in cooler above ready to eat foods. inspector and pic rearranged cooler. handout given in spanish discussing raw meat storage |
| 2015-02-11 |
1 |
general comment- ensure pic has approved food safety certificate within 210 days of permit. |