| Violation Date |
Code |
Description |
| 2019-01-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed pic preparing food without a hair restraint. |
| 2019-01-16 |
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 food containers. |
| 2019-01-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved chopped lettuce in drawer cooler > 41f. cdi- added lid to lettuce. lettuce cooled to 41f. discussed possible use of tphc proced |
| 2019-01-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on food prep table.cdi moved to below table top. |
| 2018-07-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-01-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed an employee get raw steak with a spoon and then immediately use the same spoon in a container of cooked chicken. cdi - stopped employee and explained the violation. the containe |
| 2017-08-24 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food on the second shelf of the walk in cooler. cdi - food was moved to the bottom shelf. |
| 2017-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the robo coupe mixer while it was stored as clean. employee stated it was not used today. cdi - mixer was taken back to be rewashed.o |
| 2017-04-03 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed a little cleaning needed on the walk in cooler shelves. |
| 2017-04-03 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the drawers under the grill and on the right door of the prep unit. replace gaskets. |
| 2017-04-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-04-03 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed at least 4 squeeze bottles unlabeled. cdi - bottles were labeled during the inspection. |
| 2017-04-03 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no soap and paper towels at the hand sink by the 3 comp sink. cdi - soap and paper towels we |
| 2017-01-11 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 5 squeeze bottles unlabeled. |
| 2017-01-11 |
14 |
repeat violation 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed 2 buckets of quat sanitizer at 50 ppm. |
| 2016-10-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed the handsink in the women's restroom only reaching 94f. repair to maintain at least 100f. verification required 10/21/20165-205.11 maintain access to handsinks. handsinks may only be used f |
| 2016-10-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed the sanitizer coming out at 0 ppm. 2 buckets and the sanitizer vat in the 3 comp sink were 0ppm. cdi - pic figured out that the hot and cold have to both be turned on to make the saniti |
| 2016-04-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed lime juicer in use listed for household use only. pic will replace with commercial juicer. |
| 2016-04-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing several bracelets while prepping/ cooking food. cdi- employee corrected, removed bracelets. |
| 2016-04-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass cleaner stored directly above clean pans on clean dish storage rack. cdi- cleaner stored in chemical storage area. |
| 2016-02-01 |
45 |
. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed lime juicer in use listed for household use only. pic will replace with commercial juicer. |
| 2016-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed salsa verde and salsa rojo in hot holding at 130, likely had not been reheated to min 165 for hot holding. cdi- items reheated for proper hot holding. |
| 2016-02-01 |
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 salsa verde and salsa rojo in hot holding at 130, likely they had not been reheated to min 135 for hot holding. cdi- |
| 2016-02-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored behind cooked pork in drawer cooler where raw fish could be pulled across the pork. cdi- items rearranged with raw fish at front of drawer cooler to prevent potenti |
| 2016-02-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no handtowels at kitchen handsink. cdi- towels replaced at sink. |
| 2016-02-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in warming window in kitchen and several other employee drinks stored near food or single service items. cdi- drinks removed. |
| 2016-02-01 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed available coporate health policy missing a few items from food code health policy, observed no policy on when employees can return after illness. cdi- |
| 2015-07-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2015-07-10 |
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 pans of chicken wrapped and stacked on top of each other in the walk-in |
| 2015-07-10 |
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 employees enter the kitchen and put on gloves without washing |
| 2015-07-10 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed symptom of infected wound and exposure to suspected source of illness not mentioned in employee hand book. cdi (corrected during inspection) health |