| Violation Date |
Code |
Description |
| 2018-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting food and grease debris; gaskets, handles of equipment, top of microwave, thermometer handle |
| 2018-09-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit heavily stained with gouges. |
| 2018-09-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on floor of freezer. |
| 2018-09-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in facility. |
| 2018-09-13 |
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 multiple containers of dry goods such as sugar, salt, cinnamon, flour, etc not labeled. repeat. |
| 2018-09-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cochinita not reheated properly. cdi-reheated to 165f+. |
| 2018-09-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink. cdi-towels provided. |
| 2018-06-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored directly above french fries. cdi products properly rearranged. repeat violation. |
| 2018-06-20 |
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 beef and two large containers of pork prepared in previous days in walk-in cooler above 45f. see temper |
| 2018-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork and peppers in hot holding below 135f. see temperature chart for temperature observations. cdi products reheated above 165f. repeat violation. verification required. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed queso and steak in flip top cooler above 45f. see temperature chart for temperature observations. cdi product reduced in pan, portion of product out of temp placed in walk-in |
| 2018-06-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of degreaser not labeled. cdi bottle labeled. |
| 2018-06-20 |
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 beef and two containers of pork cooling in large plastic containers. ehs |
| 2018-06-20 |
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 multiple containers of dry goods such as sugar, salt, cinnamon, flour, etc not labeled. |
| 2018-06-20 |
37 |
3-304.13 linens and napkins, use limitations - c observed tortilla mix stored with linen covering product. |
| 2018-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed cabinet countertop broken all the way through top of surface beside walk-in cooler. observed several split gaskets.4-502.11(a) maintain utensils in good repair. observed multiple utensils heavily mel |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting food and grease debris; gaskets, handles of equipment, top of microwave, thermometer handle |
| 2018-02-19 |
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 scoop stored down in ice. repeat |
| 2018-02-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 4 out of 20 items held below 135f on steam table. cdi-discarded. ehs suggested using lids to retain heat and do not double pan items. verification required. |
| 2018-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over french fries. cdi-moved to bottom shelf.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed s |
| 2017-10-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a large amount of items stored uncovered in walk in cooler. cdi-lids provided. |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed al pastor and chicharron hot holding below 135f in steam well. pic stated items held in table since morning. cdi-discarded. repeat. only half points taken as huge improvement n |
| 2017-10-25 |
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 a large amount of items with incorrect date, some items made today were re-labeled with correct |
| 2017-10-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets without labels. cdi-labeled. |
| 2017-10-25 |
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 salsa verde cooling in deep plastic container. according |
| 2017-10-25 |
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 scoop stored down in ice. repeat |
| 2017-10-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed chlorine sanitizer too strong in buckets. |
| 2017-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2017-10-25 |
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 around can wash. |
| 2017-10-25 |
33 |
3-501.13 use approved thawing methods. observed raw meat thawing on counter at room temperature. |
| 2017-06-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed large amount of employee drinks stored throughout kitchen such as on shelf above prep table while employee was actively prepping food. repeat |
| 2017-06-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p did not observe any hand washing taking place. observed employees handle soiled utensils, money from customers, and mop bucket without washing hands and beginning to prepare food. cdi-employee |
| 2017-06-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by mop bucket. also observed food in handsink. cdi-bucket moved. |
| 2017-06-08 |
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 salsa picante cooled from the day prior in large and deep portion at 56f. cdi-product voluntarily discarded. |
| 2017-06-08 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed raw beef in direct contact with outside of cardboard box. observed items such as seasonings stored in plastic to go bags that are not approved |
| 2017-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product overstacked in pans in flip top cooler and above 45f. see temperature chart for details. cdi-excess product removed and discarded. repeat violation. verification require |
| 2017-06-08 |
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 large container of salsa picante cooled from day prior above 45f. product wa |
| 2017-06-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a large amount of flies in facility. |
| 2017-06-08 |
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 scoop stored down in ice. repeat |
| 2017-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items on steam well below 135f. see temperature chart. observed gauges on steam well only turned up halfway. turn up heat on steamwells and keep items stirred frequently. cdi-a |
| 2017-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product overstacked in pans in flip top cooler and above 45f. see temperature chart for details. cdi-excess product removed and discarded. repeat violation. |
| 2017-02-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above prep table while employee was actively prepping food. |
| 2017-02-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored over produce in walk in cooler. cdi-to proper storage order.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observe |
| 2017-02-07 |
14 |
y4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans with dried food debris stored as clean. cdi-taken to be rewashed.observed clean knives and spatula stored over soiled side of 3 compartment sink |
| 2017-02-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed some items stored hot below 135f on front and back steam table. see temperature chart for details. items out for more than 4 hours voluntarily discarded, all others reheated to |
| 2017-02-07 |
33 |
3-501.13 use approved thawing methods. observed three large bus tubs of raw meat thawing at room temperature. |
| 2017-02-07 |
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 stock pot of refried beans cooling at room temperature. observed em |
| 2017-02-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rag stored on prep sink beside raw meat. |
| 2017-02-07 |
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 handle of scoop stored down in ice. |
| 2017-02-07 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed boxes of single service stored on floor.observed single service cups removed from packaging and contaminated with dried |
| 2017-02-07 |
53 |
6-502.12 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. cleaning needed throughout.observed large amount of trash |
| 2017-02-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee handbag and jacket stored on top of products in dry storage. |
| 2017-02-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food products stored on floor of kitchen, walk in cooler, freezer and next to can wash. observed all bins for storage of dry ingr |
| 2016-10-20 |
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 product cooling down in walkin cooler covered. cdi - removced lid and educated |
| 2016-10-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer solution dirty . advised to drain and refill with fresh water, then create a new solution. |
| 2016-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed gasket torn to walkin cooler. walkin cooler holds proper temperature. |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed product overstacked in flip top cooler. cdi - educated about not overstacking product; educated about the chill line in each container and not fill product abo |
| 2016-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation observed product not at proper hot holding like temperatures. refer to temperature chart. observed product double stacked in containers; observed mistake of not having |
| 2016-10-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink by the air drying rack. cdi - provided facility a handwashing sign. |
| 2016-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all products in flip top (except for diced tomato) out of temperature. cid - pulled product to walkin cooler to cool down. advised to work out of walkin cooler. vr |
| 2016-06-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed most product in both hot holding units not at proper temperature. cdi - educated that all product in containers need to meet proper temperatures. advised to not overstack prod |
| 2016-06-24 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed multiple employees rec |
| 2016-06-24 |
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 carnitas in walkin cooler time/temperature criteria expired by 1 day. product was labed for 5 |
| 2016-06-24 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. repeat violation observed an entire container of celery that is in bad contition and looking unsafe for consumption. cdi - discarded produce. |
| 2016-06-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a lot of flies in the back of the kitchen. advised to get air cartains for doors to the premises. |
| 2016-06-24 |
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. repeat violation. observed bread in tra |
| 2016-06-24 |
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 |
| 2016-06-24 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash cans by handsinks. |
| 2016-06-24 |
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 broken at the can wash. |
| 2016-06-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. .observed articels wet stacked on storage rack. |
| 2016-02-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed all equipment and utensils on the storage rack with food debris all over the equipment and utensils. cdi - advised to clean immediately; sent through |
| 2016-02-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed that pic is certified food protection manager, but is still struggling to understand and recognize food safety. pic and food employees are uneducated about fo |
| 2016-02-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-pobserved that during the inspect |
| 2016-02-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed that employees did not wash hands before donning gloves or between glove use. cdi - instructed to wash hands and educated on when to wash hands. repeat violation |
| 2016-02-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed that one handsink did not have soap in the soap dispenser. cdi - pic provided soap to the dispenser. |
| 2016-02-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed carrots that were not safe to consume. the carrots were covered in black mold and were decomposing in the container they were in. cdi - discarded product. |
| 2016-02-11 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed cooked product that was uncovered, underneath raw beef. cdi - placed product to a safe position in the walkin cooler and educated about food protection and storage order.3-302.1 |
| 2016-02-11 |
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 salsa in plastic containers sitting on the table top at room temp (refer to tem |
| 2016-02-11 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that facility does not have test strips to test for proper chlorine concentration. vr |
| 2016-02-11 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. 3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintai |
| 2016-02-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed that equipment wet stacked on the storage rack. |
| 2016-02-11 |
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 and nonabsorbent. observed food in the reach in cooler stored in trash bags; unapproved s |
| 2016-02-11 |
53 |
6-501.16 store mops for air drying after use. observed mops stored in dirty mop water. 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 necessa |
| 2016-02-11 |
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 sweaters throughout facility around foo |
| 2016-02-11 |
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 food stored on the floor in the freezer. |
| 2015-09-28 |
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 cooked beef and tomato based mole cooling at room temp in large bulk contai |
| 2015-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food / sticker debris on surfaces. cdi containers pulled and placed into dirty dish pit. |
| 2015-09-28 |
7 |
the 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved employees bare hand condiments / toppings for tacos, cdi food that was touched discarded and employee us |
| 2015-09-28 |
6 |
2-301.14wash hands before donning gloves and between gloves uses.-p observed employee put on gloves without washing hands. cdi employee educated and properly washed hands. |
| 2015-09-28 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-06-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed head of partially cut lettuce 48f stacked on top of prep cooler pan. keep in a pan and keep prep cooler lid closed when not in use to help maintain temperature. |
| 2015-06-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed floor mixer blocking rear handsink. 10 vr (verification required) remove floor mixer from facility, it was left from former pizza place operators. |
| 2015-06-10 |
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 cooked soup and carnitas (steak) not date marked in the walk-in cooler, items dated during inspection. ensure all date marked ite |
| 2015-06-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no written or verbal employee health policy. cdi (corrected during inspection) an email copy was sent with inspecti |
| 2015-06-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed stem thermometer. 10 day vr |
| 2015-06-10 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. remove floor mixer, dough press, white dough pans in the freezer and lighted car top pizza signs which were from the pizza place operators |
| 2015-06-10 |
33 |
observed a 1/6 pan of lengua (tongue) 94f cooling on prep table upon arrival. item was put in the bottom of the prep cooler to properly cool down. it was cooked about an hour before arrival and cooled to 63f during inspection. |
| 2015-06-10 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified pic (person in charge) with a food protection manager's certificate. facility has 7 months for compliance from permit issue date. |