| Violation Date |
Code |
Description |
| 2019-01-07 |
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 pits throughout kitchen area so as to make floor not smooth and easily cleanab |
| 2019-01-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet on drying rack above three compartment sink. |
| 2019-01-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket on cook line reading 0 ppm qac sanitizer. |
| 2019-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed raw steak holding at 48f in cold drawer beneath grill. cdi: product placed on line les than 4 hours prior, and was removed and placed in walk in to properly cool. repeat. |
| 2019-01-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed black beans in hot box holding at 126f and corn on the cob holding at 90f during inspection cdi: black beans heated to 168f and placed back into holding, while corn was discar |
| 2019-01-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine sanitizer supply not hooked up to dish machine in back of house. observed several empty or refilled (with water) sanitizer bottles throughout faci |
| 2019-01-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over top of prepared foods such as pico, shredded lettuce, etc. cdi: storage order corrected to place shrimp with raw foods. |
| 2019-01-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed oil gun stored in hand sink basin closest to office. cdi: oil gun removed.6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser un |
| 2019-01-07 |
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 two employees use bare hands to turn off faucet. cdi: ehs instructed employees to use a p |
| 2018-10-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed three compartment sink showing0ppm qac during inspection. pic was unable to get dispenser working during inspection and has chosen to move to pre-filled saniti |
| 2018-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of chicken holding at 113f in steam wells. bottom of product was 140f and top was much lower. cdi: chicken reheated to 180f on stove top. |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed guacamole sitting on top of wells in prep unit at 55f. cdi: guacamole discarded. |
| 2018-10-25 |
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 several containers of heavy cream with dated from 10/13 - 10/15. cdi: heavy cream voluntarily di |
| 2018-10-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled spray bottle of sanitizer at bar area. cdi: bottle discarded. |
| 2018-10-25 |
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 whichquickly moves food particles to the drain. observed two bulk bins of dry product with scoops stored with handle down into pro |
| 2018-10-25 |
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 squeeze bottles of oils along cook line with no labels. |
| 2018-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in unit and in dry storage area in need of cleaning to remove buildup. repeat. |
| 2018-10-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. observed frp loose from wall near dish mac |
| 2018-10-25 |
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 ground beef cooling in deep metal containers in walk in unit. cdi: pic had |
| 2018-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths throughout facility stored in prep sinks, on tables, etc. repeat. |
| 2018-08-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed three compartment sink showing 0ppm qac during inspection. pic was unable to get dispenser working during inspection. verification required within 10 days to d |
| 2018-08-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed tomatoes and salsa cooling on line reach in rated for holding and in walk in |
| 2018-08-10 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados on cook line with stickers left on skin after washing process. |
| 2018-08-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. observed section of floor near veggieprep |
| 2018-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for clean utensils in back of facility with greasy residue in need of cleaning to remove. |
| 2018-08-10 |
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 two bulk bins of dry product with scoops stored with handle down into pr |
| 2018-05-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. observed section of floor near veggie pre |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed damage to inner side of doors in reach in units along cook line. repair to make surfaces smooth and easily cleanable. |
| 2018-05-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out boxes displayed at expo area with food contact surface facing up. cdi: inverted. |
| 2018-05-30 |
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 ice scoop stored in a blue container with dirty standing water pooling a |
| 2018-05-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored direclt on counters on cook line and at hostess station. |
| 2018-05-30 |
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 black and refried beans cooling in deep metal pans with no active stirring |
| 2018-05-30 |
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 cooked beans and molino cooling at a rate less than 0.54f/minute before ehs intervention. cdi: product spread out on hotel p |
| 2018-05-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed employee removing refried beans from oven to place into hot holding at 119f. cdi: employee reheated beans to 165f on grill and then placed into hot b |
| 2018-05-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed all sanitizer buckets as well as three compartment sink showing 0ppm qac during inspection. cdi: after fixing cloged line, dispenser produced a residual of 200 |
| 2018-05-30 |
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 re-contaminate hands twice during inspection after handash process. cdi: educate |
| 2018-01-30 |
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 working containers of oils and spices on cook line not labeled. cdi pic advised staff to label. -0 points- |
| 2018-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans with visible food debris stored as clean . also observed pans with sticker residue and left over tape. cdi took to rewash. repeat. |
| 2018-01-30 |
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 and chorizo cooling at insufficient rate to meat cooling parameter. cdi cooling method changed and proper cooling |
| 2018-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-01-30 |
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 chicken and chorizo cooling in too great of volume . cdi moved to numero |
| 2018-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in microwave. -0 points- |
| 2018-01-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. repeat. |
| 2018-01-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in rear kitchen and on prep unit 2 in need of resurfacing or replacement. -0 points |
| 2017-12-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-repeat- observed floors throughout the kitchen in need of repair do to deep grooves and dips. some areas have foam creating an unsmo |
| 2017-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.-repeat- observed several stacks of pans wet stacked together. ehs has mentioned it is possible for facility to be placed on a risk control plan if this chronic violation is not corr |
| 2017-12-15 |
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 utensils stored on handles of ovens. this may allow for cross contamina |
| 2017-12-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.-repeat- observed fruit flies throughout the facility. |
| 2017-12-15 |
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 corn/ bean mix and diced tomatoes in gauc tightly covered and attempting |
| 2017-12-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed sanitizer in two buckets with towels inside at 50 ppm quat. also observed dish machine at 0 ppm cl. cdi- employees changed the quat sanitizer to 200 ppm quat |
| 2017-09-20 |
4 |
2-401.11 eating, drinking, or using tobacco - observed an employee eating ground beef and chips at the start of the inspection in the kitchen. |
| 2017-09-20 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf- observed an unauthorized individual, not working for hot taco, walk through the kitchen during the inspection. the got himself a drink from the soda dispenser. pic failed to inform this individual he was not p |
| 2017-09-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- repeat- observed a hansink near the dish pit being used as a dump sink. cdi- pic removed all debris from the hand sink. a vr will occur no later than 9/29/17 to ensure |
| 2017-09-20 |
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 three medium sized containers of black and brown beans attempting to be reheated at 89f. pic stated the items had b |
| 2017-09-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed three containers of chicken hot holding at 121-126f. also observed shrimp hot holding at 112f. cdi- chicken was reheated to 167f and the pic voluntarily discarded the shrimp. |
| 2017-09-20 |
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- ehs observed slaw, black beans, rice and chicken all without date marks. pic stated the items were either prepared yesterday or this mornin |
| 2017-09-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed two sanitizer buckets and one sanitizer bottle at 50 ppm quat. cdi- pic brought the concentration to 200 ppm quat. note: four other buckets of sanitizer were |
| 2017-09-20 |
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 preparing food on the cookline and wearing a bracelet. |
| 2017-09-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed wet cloths being stored on prep surfaces near the cookline and bar. |
| 2017-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -repeat- observed several stacks of clean pans and bowls stored on a clean rack wet stacked. |
| 2017-09-20 |
45 |
4-501.11 maintain equipment in good repair.- observed several split gaskets on cold holding equipment. |
| 2017-09-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed floors throughout the kitchen in need of repair do to deep grooves holding water and debris.6-501.11 floors, walls, and ce |
| 2017-09-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat- observed fruit flies and house flies throughout the facility.6-202.15 protect outer openings of establishment from insect or rodent entry.- observed front door open during the |
| 2017-06-02 |
6 |
2-301.14 wash hands after activities that contaminate them. -p- observed line cook use his cell phone while wearing gloves and attempt to work with rte foods. cdi- ehs stopped employee from working and educated on the improtance of hand washing and how t |
| 2017-06-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed racks and mats blocking the handsink. also observed ice, lemons, and straws in the bar handsink. cdi- all items were moved from the handsink areas. |
| 2017-06-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed a majority of the pans stacked and stored cleaned with food debris and sticker residue build up. all items moved to dish pit to be re-washed properly |
| 2017-06-02 |
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 repeat- observed 3 large containers of salsa, in the walk in, in large plastic cont |
| 2017-06-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed several areas throughout the facility with several fruit flies. |
| 2017-06-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- observed a couple buckets of sanitizer on the floor. |
| 2017-06-02 |
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 ice scoops inside of ice with handle in the ice. also observed a handle |
| 2017-06-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
| 2017-06-02 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - repeat- observed shared employee bathroom without a covered trash can. |
| 2017-06-02 |
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. -repeat- observed hard to reach areas in need of cleaning |
| 2017-06-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed a majority of the pans and utensils stacked and stored wet. |
| 2017-03-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 1.5pts repeat- observed chicken at 118-121f. cdi- pic voluntarily discarded the item. |
| 2017-03-08 |
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 - 0.5 pts- observed beans in a deep pan tightly covererd in the walk in. the item w |
| 2017-03-08 |
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 ceviche cooked on 3/4, according to pic, without a date. cdi- pic voluntarily discarded the it |
| 2017-03-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer in the 3 comp sink at 100ppm. cdi- employee brought quat sanitizer to 150 ppm during the inspection. 4-602.11 clean the equipment and utensils |
| 2017-03-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - observed back door open and front rolling door open at the start of the inspection. |
| 2017-03-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 0pts- observed cook don gloves without washing hands. cdi- employee was instruced to wash hands before donning gloves. ehs observed proper hand washing and glove donning. |
| 2017-03-08 |
2 |
2-103.11 (m) person in charge-duties - pf 0pts- ehs observed written health policy. however, when health policy was disccussed with managers they were unable to proived proper symptoms and illnesses that would exclude employees from work. cdi- pic was in |
| 2017-03-08 |
8 |
_5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed two large speed racs and floor shelf blocking a handsink. cdi- pic moved all racks. 6-301.14 post a handwash sign at each handsink. repeat - observed no hand |
| 2017-03-08 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf 0pts- observed two dented cans stored with cans not dented. cdi- pic moved items to the office for credit. |
| 2017-03-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0pts- observed unprotected straws at several service stations. |
| 2017-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0pts- observed employee towel drying utensils. pic was informed that all utensils must air dry. |
| 2017-03-08 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. -0pts- observed several dry cloths throughout the facility soild with food debris. all cloths moved |
| 2017-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 1 pt- observed interior of reach in unit gaskets, equipment handles, and some shelving with food debris build up. clean items as needed to prevent and |
| 2017-03-08 |
49 |
5-205.15 maintain a plumbing system in good repair. 0pts- observed 2 comp prep sink pipes leaking. |
| 2017-03-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0pts- observed no covered waste bin in the mens/females shared restroom. |
| 2017-03-08 |
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 a few missing tiles on the walls throughout the facility. 6-501.12 floors, w |
| 2017-03-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed employee items stored below prep tabels mixed with equipment and food items. |
| 2016-11-28 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand washing sign at hand sinks. cdi signs provided. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at handsinks. cdi ppt pr |
| 2016-11-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in and return with to food prep. cdi |
| 2016-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed salsa bowls, plates, queso skillets, metal pan coveres, metal and plastic containers, and spatulas soiled with food and sticker debris. cdi items mov |
| 2016-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed pan of refried beans that was at 122f. cdi item reheated. |
| 2016-11-28 |
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 pinto beans, ground beef, shredded chicken, and stuffed jalepenos held over 7 days. cdi items d |
| 2016-11-28 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed ice at bar area that was left uncovered and not in use and had visible debris on ice and sugar and salt container open when not in use. |
| 2016-11-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with watch and bracelet while working. |
| 2016-11-28 |
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. observed handles stored in food containers. |
| 2016-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of reach in unit, walk in handle, containers used to hold utensils and dishes soiled with food debris. repeat. |
| 2016-11-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout bar area. repeat. |
| 2016-09-12 |
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 - three containers of salsa read 51f. two containers of ranchero sauce read 52f. all product made on 9/11. cdi - items voluntar |
| 2016-09-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed dish washing employee go from soiled to clean dishes without effective handwashing. cdi - pic corrected and employee washed hands. |
| 2016-09-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - one shell egg flat stored on top of sauces. cdi - moved to lower location. |
| 2016-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed dishes and other utensils stored as clean with food debris and build up. observed a severe amount of containers with sticker residue stacked on one |
| 2016-09-12 |
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 all product on the line labeled with the date it was placed on the line not the date it w |
| 2016-09-12 |
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 - repeat - observed 5 deep containers of product not cooled properly from 9/11. c |
| 2016-09-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0pts - observed significant amount of nats/fruit flies in kitchen. |
| 2016-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - observed dishes stacked wet. observed employee cloth drying utensils. discontinue. |
| 2016-09-12 |
45 |
4-502.11(a) maintain utensils in good repair. 0 pts - observed cutting boards with deep grooves. replaced on site. observed somecontainers (chip and other) cracked. replace. |
| 2016-09-12 |
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 shelving at walk in cooler, speed racks, over head shelving, window areas behind 3-comparmtent sink, floor drains, salsa reach |
| 2016-09-12 |
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.- 0 pts - cleaning needed on walls for splash throughout. |
| 2016-05-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - observed two employee beverages stored on prep surface. cdi- discarded. |
| 2016-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sour cream bottles and boom boom sauce reading 50-58f. lettuce and slaw mix over filled to read 47-48 on the top but 41 in the middle and bottom. cdi- items properly cooled. c |
| 2016-05-25 |
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 cooling items tightly covered. ensure that when cooling items are uncov |
| 2016-05-25 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed avocados not being washed. |
| 2016-05-25 |
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 - repeat - observed some items on the line and empanadas not dated. cdi- all items dated. observed significant improvement in dating. all i |
| 2016-05-25 |
45 |
. 4-502.11(a) maintain utensils in good repair. 0 pts - observed cutting boards with deep grooves. replace. observed some containers (chip and other) cracked. replace. |
| 2016-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed on shelf above prep table. all items noted on inspection were cleaned. |
| 2016-05-25 |
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. - repeat - observed employee scooping rice with plate. observed scoop handles in |
| 2016-05-12 |
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 - deep containers tightly covered, others just tightly covered, and items placed o |
| 2016-05-12 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - observed wait staff grabbing lemons and limes with bare hands. discontinue. cdi- corrected through education |
| 2016-05-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic that accompanied the ehs and provided corrective action did not have cfpm certification.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling |
| 2016-05-12 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - hot water at bar read 72f. repair. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed pan and trash can blocking hand sink. |
| 2016-05-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - quat sanitizer at dispenser and buckets read 0ppm. cdi- sanitizer bottle was empty. bottle changed and read 200 ppm. |
| 2016-05-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - observed four pans of protein reading 81-126f. cdi- items reheated to read 170f. |
| 2016-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - salsa with cooked vegetables and sour cream (60f+), stuffed empanadas (49f), ceviche (51f), two large pans of ground beef (49f), and chicken (48f) were all out of temperature |
| 2016-05-12 |
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 - repeat - chicken, ground beef, pork, stuffed jalapeno, salsa, pico, and several other items not dated. cdi- pic dated product. |
| 2016-05-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0pts - observed some nats in the floor drain of the bar sink. |
| 2016-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -. repeat - deep cleaning needed in microwave for severe build up on outside and inside. cleaning needed on shelving and gaskets. // ensure that sticker resi |
| 2016-05-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - observed the majority of food employees without effective hair restraints. |
| 2016-05-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0pts - observed sanitizer bucket on the floor. |
| 2016-05-12 |
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 ice scoop stored in ice machine. observed employee scooping ice with |
| 2016-05-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - observed several stacks of pans wet. |
| 2016-05-12 |
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 non absorbent. - 0pts - non-food contact containers that do not fit in three compartme |
| 2016-05-12 |
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. - 0pts -wall: cleaning needed behind dish machine for mold build up. remove old caulk, |
| 2016-05-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed opened containers of sour cream on the floor. 3-306.11 protect food on display using shields, packaging, or other effective mea |
| 2016-02-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - pic does not have cfpm certification. |
| 2016-02-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - raw shell eggs stored over sour cream in walk in cooler. cdi- items moved.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observe |
| 2016-02-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - two pans of beans read 127-133f. cdi- product reheated to 165f. |
| 2016-02-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - sour cream in several units, sour cream based sauces, cole slaw, ranch, jalapeno stuffed, and empanadas read 48-72f. cdi- product voluntarily discarded. note: unit that discovered prod |
| 2016-02-18 |
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 - beans, pico, and some product on the line was not dated. cdi - pic dated product.3-501.18 discard the food requiring date labels once time |
| 2016-02-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer at dispenser and buckets read 50 ppm. cdi- sanitizer bottle was empty. bottle changed and read 200 ppm. |
| 2016-02-18 |
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 - pico stored tightly covered in walk in cooler reading 50 f. cdi- product vented |
| 2016-02-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in gaskets, microwave, and outside of equipment. |
| 2016-02-18 |
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 -wall: cleaning needed behind dish machine. caulking needed at hand sink near ho |
| 2016-02-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - repeat - carne asada and steak fajitas were not properly astricked. verification required. |
| 2015-10-19 |
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 - tacos prepared and frozen did not have a date. ranch, queso dressing, empanadas, tacos, mushrooms, mushroom mix, and other items were not |
| 2015-10-19 |
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 - wall: cleaning needed behind dish machine. caulking needed at hand sink near h |
| 2015-10-19 |
52 |
5-501.115 maintaining refuse areas and enclosures - c - 0 pts - cleaning needed around dumpster pad. 5-501.114 ensure drain plug on dumpsters, waste containers is in place. - dumpster missing dumpster plug. contact dumpster company. |
| 2015-10-19 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - faucet leaking at the two compartment sink and bar dump sink. |
| 2015-10-19 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - low shelf of dish machine air drying space and beverage shelf appears to have some rust/oxidation. assess and repair. |
| 2015-10-19 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - avocados are not being washed. |
| 2015-10-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0 pts - observed food employee with bracelets. |
| 2015-10-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - splash guard needed between three compartment sink and prep sink. |
| 2015-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed flies in kitchen and nats in bar area. assess pest management. |
| 2015-10-19 |
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 - the pico and beans with pico stored tightly covered. cdi- items uncovered for pr |
| 2015-10-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0 pts -chorizo with over easy eggs on menu was not labeled with asterisk. cdi- item asterisked during inspection |
| 2015-10-19 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - hot water at bar hand sink read 74f. the hot water line was connected to the cold and cold to hot. items will be repaired to ensure proper functions. cdi- cold side read 101f. 6-301.11 provide soap f |