| Violation Date |
Code |
Description |
| 2018-10-19 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed toilet paper stored under drain line of women's restroom handsink. -0- |
| 2018-10-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed water buildup on the top of food containers in reach in cooler. -0- |
| 2018-10-19 |
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 observed deep bus tub of cooked beef cooling in reach in cooler without active stir |
| 2018-10-19 |
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 beef cooked and cooling overnight at 51f. cdi - pic voluntarily discarded. -1.5- |
| 2018-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef in direct contact with raw beef and raw bacon in direct contact with cooked sausages. cdi - storage order corrected today in all coolers by pic and ehs. -3- repeat |
| 2018-10-19 |
9 |
3-201.11 use food from approved sources only. -p observed empanadas at front counter from house kitchen. cdi - pic voluntarily discarded. -1- repeat |
| 2018-06-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed vegetable prep handling soiled vegetables in prep station without washing hands before the next task with the same soiled gloves. cdi - gloves removed, hands washed and new tas |
| 2018-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork loin stored over rte sour cream and dressings in reach in cooler. cdi - pic moved raw pork to lower shelf and moved rte foods up. -1.5- |
| 2018-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on cutting boards near ice machine and skewers used for raw meats. pic states these are out of service. cdi - pic sent these to be cleaned. -1 |
| 2018-06-28 |
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 freshly made horchata put in dispenser at 69f. pic states product cools in |
| 2018-06-28 |
33 |
3-501.13 use approved thawing methods. observed beef tongue thawing in standing water in the 3-comp sink. cold water in facility is 81f today. cdi - pic moved tongue to reach in to cool and advised to use running cold water less than 70f or the reach in c |
| 2018-06-28 |
9 |
3-201.11 use food from approved sources only. -p observed cookies made in a home kitchen for sale in the facility. cdi - pic returned the cookies to cook today during the inspection and advised cook that they must be from an approved source. -0- |
| 2018-06-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned cutting boards stored on the floor in a wire rack and other cleaned utensils stored with meat skewers with debri |
| 2018-06-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial freezer in use. -0- |
| 2018-06-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpsters. -0- |
| 2018-06-28 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restrooms. -0- |
| 2018-06-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraints on cooks and prep employees at beginning of inspection. -0- |
| 2018-02-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw burgers stored above drink concentrates in reach in freezer. cdi - raw burgers moved to bottom shelf. |
| 2018-02-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer spray bottle testing at 0ppm chlorine. cdi - dumped and remade at correct concentration. |
| 2018-02-01 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in cooler and rusty shelves in reach in cooler. |
| 2018-02-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. squeeze bottles of oil, water, and spray bottles of water with no labels. keep these labeled to avoid accidental contamination. |
| 2018-02-01 |
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 reach in cooler shelves, from reach in cooler door gaskets, and from inside reach in coolers. |
| 2018-02-01 |
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. clean debris from floors in kitchen and especially prep a |
| 2018-02-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility could not find test strips. cdi -facility borrowed test strips from a neighboring facility until new strips are procured. |
| 2017-10-20 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. one knife stored with blade between flip top and prep table. cdi - relocated to dish are for processing. |
| 2017-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of tortillas on floor of dry goods room. relocated to shelves. |
| 2017-10-20 |
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 pulled pork cooling on counter top. cdi - placed in reach in cooler for rapid cooli |
| 2017-10-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf no label on spray bottle of cleaner. cdi - labeled during the inspection. |
| 2017-10-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf spoon stored in handsink. cdi - spoon sent to dish are for reprocessing. |
| 2017-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drinks stored on prep table. cdi - drinks relocated. |
| 2017-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of bleach labeled as sanitime. cdi - relabled as bleach. |
| 2017-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three comp sink testing at 0ppm. cdi - chlorine added; testing at 100ppm. |
| 2017-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from cooler shelves, cooler door gaskets, and drips from inside prep coolers. |
| 2017-06-22 |
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 discussion with staff revealed that salsa is cooked the night before and placed in |
| 2017-01-19 |
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. clean food debris from frp wall behind prep table. |
| 2017-01-19 |
45 |
4-501.11 maintain equipment in good repair. repair split gasket on low prep cooler. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board has deep dark scoring, replace or resurface. |
| 2017-01-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. spray bottle of water at cook line with no label. cdi - labeled during the inspection. |
| 2017-01-19 |
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 cooked beef cooling with wrapping on tight in reach in cooler. cdi - wrap removed |
| 2017-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p salsa and pico holding above 45f in flip top cooler. cdi - relocated to reach in freezer for rapid cool down. |
| 2016-10-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manage certification. work towards gaining certification. |
| 2016-10-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels at only handsink in kitchen upon entry. cdi - pic restocked without being asked. |
| 2016-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw steaks holding above 45f in pan in front of grill. cdi - placed in small prep cooler to cool down until time to cook. improvement fom last inspection. |
| 2016-10-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. couple of food workers with no hair restraints upon entry to kitchen. cdi - donned hair restraints without being asked. |
| 2016-10-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean build up from interior surfaces of ice machine. |
| 2016-10-07 |
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 of grease and dust from fan at cook line. |
| 2016-10-07 |
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. replace missing ceiling tile above cook line. |
| 2016-10-07 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on reach in cooler and reach in freezer. |
| 2016-05-19 |
45 |
4-501.11 maintain equipment in good repair. split gasket on reach in freezer. replace. |
| 2016-05-19 |
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 cut lettuce placed in flip top cooler to cool after prep. cdi - lettuce relocated |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p steak and ground pork holding above 45f on counter top; staff removed from cooler to prep and left unattended off of temperature control. cdi - reheated to 165f+ as items were off temper |
| 2016-05-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p bbq and bbq sauce holding below 135f in steam well; steam well section not turned on. cdi - reheated to 165f+ as product was in place less than 2 hours; steam well turned on. |
| 2016-05-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed bulk quntities of food prep with raw meats and no sanitizer made of available to sanitize after cleaning prep stations. cdi - sanitizer made and |
| 2016-05-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has proof of food protection manager certification. pic has taken exam and awaiting results. facility is within 210 day grace period to obtain certification. |
| 2015-11-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no handwashing signs in restrooms. cdi - adhesive handout signs left with pic to post. |
| 2015-11-23 |
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 one cook rinse hands without using soap to clean then recontaminate hands by touching fau |
| 2015-11-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken and raw eggs stored above slaw and fresh veggies in reach in cooler. cdi - cooler rearranged with raw chicken and eggs on the bottom shelf. |
| 2015-11-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic indicated that they have a copy of the health policy but took it home; staff has limited knowledge. cdi - a blank hard copy |
| 2015-11-23 |
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 cooked pork cooling while tightly wrapped in reach in cooler. cdi - plastic wrap v |
| 2015-11-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on counters. keep these in sanitizer once wet. |
| 2015-11-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three comp sink at 0ppm. chlorine added; rechecked at 100ppm chlorine. |
| 2015-11-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. facility has 210 days from the permit date to comply. after that date this will become a 2 point deduction. |