| Violation Date |
Code |
Description |
| 2018-08-01 |
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. re-caulk back of hand sink by cook line. points not escalated as the wall damaged menti |
| 2018-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from gaskets of low prep cooler doors. |
| 2018-08-01 |
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 pork carnitas cooling in pans with lids on and stacked on top of one another. cdi - |
| 2018-08-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf no label on spray bottle of glass clean in dish room. cdi - labeled during the inspection. |
| 2018-08-01 |
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 pork carnitas cooling from last night still at 49f in center. cdi - discarded. |
| 2018-03-27 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low light under the hood and at the handsink in the dish pit. repeat -1- |
| 2018-03-27 |
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 hole in wall to the lower left of the dish pit handsink. repeat -1- |
| 2018-03-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee cooking at the beginning of the inspection without hair restraint. -0- |
| 2018-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed water cup stored in the basin of handsink at beginning of inspection. -1- |
| 2017-12-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c employees shall eat in a manner so that facility food is not subject to cross-contamination. observed plate with half eaten food stored on top of the cook stove with facility food. -1- |
| 2017-12-21 |
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 spray bottle of water on the prep table. -0- |
| 2017-12-21 |
37 |
3-303.12 storage or display of food in contact with water or ice - c unpackaged food shall not contact undrained ice or water. observed small plastic bucket of lettuce in standing water. repeat -2-3-306.11 protect food on display using shields, packaging, |
| 2017-12-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watch on arm of food employee that was touching raw tripe while cutting. -0- |
| 2017-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs stored over raw beef in the reach in cooler. cdi - pic placed eggs on bottom shelf. -0- |
| 2017-12-21 |
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 the outsides of storage bins for utensils on the drying rack in the dish pit. -0- |
| 2017-12-21 |
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 hole in the wall to the lower left of the dish pit handsink. -.5- repeat |
| 2017-12-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip area exposed on long sleeves of styrofoam cups stored on the prep table. -0- |
| 2017-12-21 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed no light installed over the handsink in the dish pit. -.5- repeat |
| 2017-09-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles labeled sanitizer. one bottle contained water and the other was unidentified. cdi - pic voluntarily discarded unidentified spray bottle and |
| 2017-09-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed front and rear doors slightly ajar at beginning of the inspection. -0- |
| 2017-09-12 |
37 |
3-303.12 storage or display of food in contact with water or ice - c foods shall not contact undrained water nor ice. observed cut lettuce in tub of standing water in the kitchen prep unit.3-305.14 food preparation - c exposed food shall be protected from |
| 2017-09-12 |
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 expired carmitas and tripe cooked on 09/05/2017 at 39f. cdi - pic voluntarily discarded. -1.5- |
| 2017-09-12 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. cdi - provide adequate lighting in all required areas of the facility. observed no light in the reach in beverage cooler and over the handsink in the dish pit. -.5- |
| 2017-09-12 |
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 one water damaged ceiling tile in the restroom that is absorbent. observed hol |
| 2017-06-14 |
51 |
6-202.14 toilet rooms, enclosed - c toilet rooms doors shall self-close completely. observed toilet room door not closing completely. -0- |
| 2017-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying rack near the 3-comp sink. -0- |
| 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 sugar scoop with handle touching food. cdi - pic raised handle out of fo |
| 2017-06-14 |
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 refried beans in the reach in cooler and other tcs foods in the prep unit and flip top without date marking. cdi - pic educated abo |
| 2017-06-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed hot dispensing ladles and spoons in place from night before. cdi - pic sent these to 3-comp sink for cleaning. -1.5- |
| 2017-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed water bottle and glass stored in the handsink in the kitchen at thee beginning of the inspection. cdi - pic moved these. -2- repeat |
| 2017-02-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a blocked handsink in the warewashing area. cdi: items were relocated to the mop sink, freeing up area in front of handsink. |
| 2017-02-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on top shelf of refrigeration unit toward back of building. cdi: drink was removed and discarded by pic. |
| 2017-02-07 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee leaving the kitchen while prepping food and returning without a handwash. cdi: instructed employee that hands should be washed when leaving and returning to the kitchen |
| 2017-02-07 |
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 a bottle of worchestershire sauce with no label. label all working containers of food. |
| 2017-02-07 |
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 three foods in refrifgerators at the back of the restaurant that were not datemarked at the time of inspection. cdi: items were all |
| 2017-02-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a few stacks of single service cups with the wrapper pulled down, exposing the lip of cup. |
| 2017-02-07 |
49 |
5-304.12 using a pump and hoses, backflow prevention - c observed a hose left turned on that caused a strain on the backflow prevention device at the mop sink. ensure that hose is turned off between uses. |
| 2017-02-07 |
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 damaged ceiling tiles in the kitchen and a part of the ceiling in warewashing |
| 2017-02-07 |
37 |
6-404.11 segregation and location-distressed merchandise - pf observed a dented can stored with undented cans that had been dented days before. cdi: can was discarded voluntarily. |
| 2016-11-29 |
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 no date marking on menudo. cdi - pic date marked these with permanent marker. -1.5- |
| 2016-11-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed shop vac and other tools in front of handsink. cdi - pic moved these items. -0- |
| 2016-11-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed ceviche on menu as camaron, which contains raw shrimp. either use a cooked shrimp or place consumer advis |
| 2016-11-29 |
37 |
3-303.12 (b) storage or display of food in contact with water or ice - c observed cut lettuce in undrained ice water. cdi - pic used drain pan with ice on top of cut lettuce, allowing the ice water to drain away from the food. -0- |
| 2016-11-29 |
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 small tubs of menudo without label. these containers are reusable. label them with the common name of the food. -0- |
| 2016-11-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed n chair restraint on cook during the inspection. wear effective hair restraint. -0- |
| 2016-11-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket with wiping cloths inside stored directly on the floor. store on low shelf off the floor. -.5- |
| 2016-11-29 |
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 water damaged baseboards and ceiling tiles in and near the restroom. repair th |
| 2016-08-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed baseboards and walls in the kitchen in need of |
| 2016-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the reach in cooler doors and floor. have cleaned. |
| 2016-08-10 |
45 |
h4-501.11 maintain equipment in good repair. observed burned out lights in the room with the 3-compartment sink, and above the coca-cola cooler. needs replacing. person in charge stated they are replacing all the lighting with led lights. |
| 2016-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on the can opener, two stainless steel containers, and a utensil for the juicer. cdi-all items were properly cleaned and sanitized agai |
| 2016-08-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink in the room with the 3-compartment sink. cdi-person in charge placed a new roll in the dispenser. |
| 2016-05-27 |
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 queso at 48f that did not cool properly. the queso had been prepared the day before at 2pm. cdi-the qu |
| 2016-05-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed large box of to-go containers stored on the floor. keep items at least 6 inches above the floor. cdi-the box was moved to the |
| 2016-05-27 |
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 multiple food items not properly date marked. the items were conks, beef, intestines, and pork. cdi-the items were all date marke |
| 2016-05-27 |
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 container of queso that did not cool within the time frame of 6 hour |
| 2016-05-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the inside of the cooler underneath the preparation table. needs cleaning. |
| 2016-05-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet containers stacked in the wash room. ensure that containers are dry before stacking. cdi-the containers were unstacked to allow for proper air-drying. |
| 2016-03-18 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed back flow prevention device in can wash damaged and in need of replacement. 10 day verification required. |
| 2016-03-18 |
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 beef, chicken, pork in prep unit and rice in reach in not date marked. cdi date marked products. |
| 2016-03-18 |
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 one small lexan of rice from yesterday at 54 degrees . cdi discarded rice.-0 points |
| 2016-03-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic does not a certified food protection manager. |
| 2015-12-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. knives stored with blades in gap between cutting board and steam table. discontinue storing knives with blades in areas that are |
| 2015-12-28 |
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 in salt bin stored with handle contacting salt. cdi - scoop reinserted wit |
| 2015-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer in bucket for wiping cloths testing at 0ppm. cdi - chlorine added; tested at 100ppm chlorine. |
| 2015-12-28 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf pesticide bottle labeled for domestic use only in facility. cdi - staff removed pesticide from facility. |
| 2015-12-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. ehs left information about classes to obtain certification. |
| 2015-09-28 |
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 chicken and tongue from previous day with no date label . cdi pic labeled both products. |
| 2015-09-28 |
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 spice and oil containers in kitchen with no labels. |
| 2015-09-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site . new permit only 4 months old manager still has time to obtain certification. -0 points |
| 2015-06-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed storage on floor in kitchen area. |
| 2015-06-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meats according to final cooking temperatures to prevent contamination. observed raw beef stored above rte foods inside prep cooler. |