| Violation Date |
Code |
Description |
| 2019-01-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and soil accumulating on some shelving and inside reach in cooler. |
| 2019-01-03 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed clean drainboard accumulating food residues and soiled cleaning pad. |
| 2019-01-03 |
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 metal strainer with damged wires. cdi, pic removed items from use. |
| 2019-01-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of single-service articles such as container lids stored on ground in kitchen. |
| 2019-01-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several pans being wet stacked at drainboard of 3 compartment sink. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed |
| 2019-01-03 |
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 recently prepared lettuce and cheese cooling in deep covered containers |
| 2019-01-03 |
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 - general commet: observed food employee not using purell sanitizer to sanitize as required by product labe |
| 2019-01-03 |
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 1 pan of barbaquoa not date marked and pic not sure exactly when product was made. cdi, food v |
| 2019-01-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several pans and utensils stored as clean but soiled with food debris. cdi, equipment relocated for cleaning.4-602.11 equipment food-contact surfaces and |
| 2019-01-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in unit. cdi, foods relocated for proper storage. repeat. |
| 2019-01-03 |
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 employee not vigorously rub hands for 10 to 15 seconds when washing. cdi by instruction |
| 2018-07-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler. cdi, produce relocated for proper storage. |
| 2018-07-09 |
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 lettuce cooling in deep covered container from morning that did not get below 45 degrees after prep in 4 hours. cdi, lett |
| 2018-07-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed beef and chicken hot held below 135 degrees f. cdi, - cdi, chicken reheated to required temperatures and beef voluntarily discarded by pic. |
| 2018-07-09 |
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 cooling in covered pan. cdi, lettuce voluntarily discarded by pi |
| 2018-07-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed knives stored as clean but soiled with food debris. cdi, knives relocated for cleaning. observed staff washing then sanitize equipment when manually washi |
| 2018-07-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 1 light under hood ventilation system not working. |
| 2018-07-09 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several pans being being wet stacked on rack and clean drainboard of 3 compartment sink. repeat. |
| 2018-07-09 |
52 |
5-501.15 outside receptacles - c - receptacles should be installed and have tight fitting, lids, doors or covers. observed cardboard receptacle lid and cardboard overstaked. observed some damage to cardboard dumpster. |
| 2018-01-08 |
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 back hand sink beginning to come loose from wall along left side. ensure sink |
| 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 minor black residue on the bottom half of gasket of walk in unit. |
| 2018-01-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of large shallow pans on drying rack. |
| 2018-01-08 |
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 prepared prior to opening cooling in a holding unit on front line. |
| 2018-01-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black buildup on two nozzles on the front drink machine (coke and lemonade). nozzles scheduled to be cleaned. |
| 2017-11-06 |
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 guac prepped on 11/05 on serving line with no date marking. cdi: guac dated for 11/05. |
| 2017-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top portion of overfilled well of corn holding at 48f. bottom portion was 41-43f. cdi: top portion removed and sent to reach in cooler. |
| 2017-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelf over prep area for vegetable washing soiled with food debris. |
| 2017-08-24 |
45 |
4-501.11 maintain equipment in good repair. observed lettuce spinner with broken lid and inoperable. work order had been placed for parts. |
| 2017-08-24 |
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 unlabelled citrus juice, water and spice shakers on prep tables. repeat. |
| 2017-08-24 |
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 several pans of lettuce cooling in walk in unit in tightly covered contain |
| 2017-08-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken holding between 89f and 112f on hot line. employee at grill stated that chicken temped over 165f when removed from grill. cdi: product had been on the line for |
| 2017-08-24 |
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 employees using bare hands to turn off faucet at handsink. cdi: instruction and re-washin |
| 2017-05-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front line handsink inoperable at the time of inspection. facility still has one operational handsink in the kitchen that is being used regularly. observed empl |
| 2017-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lemon squeezer stored as clean with minor residue on it. |
| 2017-05-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of white rice hot holding at 121f and pan of steak hot holding at 132f. cdi: rice was voluntarily discarded and steak was reheated to 165f, as it had been on the line for l |
| 2017-05-05 |
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 and avocados cooling at 58f at the time of inspection. lettuce is |
| 2017-05-05 |
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 guacamole holding in front cold unit at 58f at beginning of inspection. the product was prepped and blanched 30 minute |
| 2017-05-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket in kitchen prep area reading 50ppm quat sanitizer. cdi: bucket was emptied and refilled with sanitizer reading over 200ppm. |
| 2017-05-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on drying rack across from three compartment sink. repeat. |
| 2017-05-05 |
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 unlabelled shaker of salt in meat prep area. |
| 2017-02-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - observed chorizo reading 100f. cdi- discarded. |
| 2017-02-16 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. - repeat - observed the wash, rinse, and sanitizing vat of the three compartment sink soiled with food debris. the sanitizer vat should be free of debris at all times to ensure proper sanitizat |
| 2017-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - observed several pans stacked wet throughout establishment. ensure that all utensils are air dried prior to being stacked. |
| 2017-02-16 |
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. - 0 pts - observed several scoop handles stored in direct contact with food. |
| 2017-02-16 |
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 shredded cheese tightly covered reading 50f. observed avocados blanched |
| 2017-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed a pan of jalapeno and onions stored at room temperature reading 57-58f. once vegetables become blanched they must be in temperature control at all times. cdi -placed i |
| 2017-02-16 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p - observed fully cooked steaks taken off the grill reading 117-121f. cdi- items placed back on the grill to reach final tempe |
| 2016-10-10 |
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 - 0pts - vegetables are being blanched in establishment (onions, avocados, limes, etc.). blanched onions being placed in walk in, re |
| 2016-10-10 |
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 blanched onions tightly covered. observed lettuce stored in make top pr |
| 2016-10-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several sanitizer bucket (quat) reading 50 ppm. cdi - changed out.sanitizer concentration varies based on use. ensure that buckets are being changed at a frequency necessary to m |
| 2016-10-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations.- a new surface sanitizer is being used in establishment that does not have any test strips to measure concentration. sanitizer is being used on food contact surfaces and utens |
| 2016-10-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - observed several pans stacked wet throughout establishment. ensure that all utensils are air dried prior to being stacked. |
| 2016-07-11 |
14 |
4-702.11 food contact surfaces shall be sanitized before use and after cleaning. observed employee rinse the sanitizer off of rice cooker after washing. cdi- washed-rinsed-sanitized again in the proper order. |
| 2016-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -observed wet bowls stacked under prep table area at the grill. repeat |
| 2016-07-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee wearing a bracelet while preparing food.2-402.11 use head coverings, beard guards and clothing to restrain body hair fr |
| 2016-07-11 |
43 |
observed boxes of single use items stored less than 6 inches off the floor. |
| 2016-05-06 |
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 the tong handles stored in the lettuce at the line. keep all handles |
| 2016-05-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -observed pans stacked while wet. allow to air dry. repeat. |
| 2016-05-06 |
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 handle broken on the rice cooker. replace damaged handle or lid.4-501.12 resurfa |
| 2016-03-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the water filter. repair leak. |
| 2016-03-07 |
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 a plastic measuring pitcher in poor repair. cdi- discarded and replaced with a |
| 2016-03-07 |
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 a bag with clean linen store on the floor in the storage area.4-901.11(a) air dry equipment and utensils after cleaning |
| 2016-03-07 |
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 stored in products such as rice and lime juice container. stor |
| 2016-03-07 |
14 |
4-703.11 after washing dishes shall be sanitized for the correct contact time. sanitizer in the facility states a contact time of 60 seconds is required. cdi- corrected by instruction. |
| 2016-03-07 |
3 |
2-201.11(e) ensure food employees report illnesses, symptoms and exposure.-pf observed employee with a burn on hand covered by a glove only. cdi- a bandage was placed over the burn. no infection or pus observed. |
| 2015-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-04 |
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 pico and cheese being cooled tightly wrapped after prep and above 45 deg |
| 2015-12-04 |
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 pork in walk in from last night unlabeled . cdi products labeled. -0 points- |
| 2015-09-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in clean dish area in need of replacement or resurfacing. |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-09-23 |
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 salsa at 60 degrees being wrapped to cool . cdi advised pic to leave unw |
| 2015-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and chicken below 135f on top in steam well. cdi - product was stirred and rose to 165f+. |
| 2015-06-09 |
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 shredded montery jack cheese above 45f from prep and placed into the cold well to |
| 2015-06-09 |
13 |
general comment3-302.11(a) separate raw animal foods from ready-to-eat foods. -p unwashed tomatoes, avacados, and lettuce stored over ready to eat items such as black beans, pinto beans, cheese, ande sour cream. cdi - by instruction on proper storage orde |
| 2015-06-09 |
46 |
general comment4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. wash water was at 95f during active washing. cdi - water was dumped and refilled at 118f. |
| 2015-06-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. facility has 180 days from the day the permit was written to comply. |