| Violation Date |
Code |
Description |
| 2018-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non food contact surfaces of reach in units and microwave for consumers with food debris build up. ensure to increase cleaning frequency. |
| 2018-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic and metal containers wet stacked. ensure to air dry before stacking. |
| 2018-12-05 |
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 in sugar container touching product and spoon stored in |
| 2018-12-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet cloths stored on prep surfaces throughout the facility. ensure to hold cloths in sanitizer.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. main |
| 2018-12-05 |
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 several containers of queso cheese not date marked. pic stated queso cheese is made every 2 days. cdi pic added date labels during |
| 2018-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surface of cuber soiled with food debris build up. ensure to clean properly and increase cleaning frequency. cdi pic placed cuber to the |
| 2018-12-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon and raw pork stored above rte salsa in tall reach in unit. cdi pic rearranged order to proper storage order. |
| 2018-12-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee don gloves without washing hands. cdi pic redirected employee to properly wash hands and donned new gloves.2-301.12. follow the cleaning procedure to adequately wash y |
| 2018-08-23 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf employees making tortillas with bare hands. cdi- discarded. |
| 2018-08-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels provided at mens handsink. cdi- provided. |
| 2018-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pseveral tcs foods recorded above 45f (see chart). cdi- discarded, rice re-heated (see chart). repeat |
| 2018-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfinterior crevices of cuber soiled with food debris. cdi taken to 3 compartment sink to be cleaned. repeat. assure interior of cuber is thoroughly cleaned. |
| 2018-08-23 |
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.food observed on floor upon walking into inspection. keep food off the floor. |
| 2018-08-23 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. handle for scoop in sugar wa |
| 2018-06-14 |
43 |
general comment:4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single use items stored on floor in back storage room. |
| 2018-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths on prep surfaces throughout kitchen that were not in use. |
| 2018-06-14 |
33 |
3-501.13 use approved thawing methods. observed large bag of raw chicken thawing improperly at back prep sink in standing water. |
| 2018-06-14 |
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 rice cooling in large batch while covered inside u star reach-in cooler. |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several containers of pupusa fillings at 64 deg f - 74 deg f being left out too long to make pupusas. advised pic to prep less to avoid tcs foods being in temp danger zone for |
| 2018-06-14 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed chopper stored as clean on back prep shelf after use with food debris remaining. much improvement noted in this area. cdi: by removing and sto |
| 2018-06-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drinks stored on prep surfaces at back prep area. cdi: by relocating. |
| 2018-02-15 |
14 |
repeat: 3 pts -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed chopper stored as clean with food debris remaining. observed mutiple plastic containers and metal pans stored and stacked on shelf wit |
| 2018-02-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts - observed employee stacking dishes while wet. |
| 2018-02-15 |
45 |
repeat: 1 pt -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 some cracked and burned plastic food containers.4-501.11 maintain e |
| 2017-11-29 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair. observed torn gaskets on 2-door trauslen cooler.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 |
| 2017-11-29 |
43 |
general comment: 0 pts.4-502.13 single-use and single-service articles may not be reused. observed single use containers being re-used to stored food. |
| 2017-11-29 |
39 |
general comment: 0 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counter and under cutting boards. |
| 2017-11-29 |
35 |
repeat: 1pt.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed sugar and flour bin not labeled properly. |
| 2017-11-29 |
21 |
repeat: 3 pts.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 chicharron, cheese for pupusas, curtido, pork ribs in cooler dated for 11/21 with |
| 2017-11-29 |
14 |
repeat: 1.5 pts.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed bleach sanitizer at 0ppm at 3-compartment sink. cdi: bleach added and corrected to 50ppm. |
| 2017-09-07 |
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 1.5 pts. observed employee at grill bare handing tortillas. cdi: education provided: spatula was used instead of ba |
| 2017-09-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- 1.5 ptsobserved bleach sanitizer at 3-compartment sink reading 0ppm. cdi: bleach added and corrected to 50ppm.4-601.11(a) equipment food contact surfaces and utensils |
| 2017-09-07 |
21 |
repeat: 1.5 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved beans and cream for empanadas with incorrect dates. cdi: changed to correct dates. |
| 2017-09-07 |
23 |
repeat: 1 pt.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved disclosure statement missing from to-go menus for eggs served undercooked. per pic, menus hav |
| 2017-09-07 |
33 |
repeat: 1 pt.3-501.13 use approved thawing methods.observed pork thawing improperly at back prep sink. |
| 2017-09-07 |
35 |
general comment: 0 pts.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed shakers and flour bin not labeled. |
| 2017-09-07 |
41 |
general comment: 0 pts.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 bowl being used to scoop beans and handle down in |
| 2017-09-07 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.replace torn cooler gaskets on 2-door coolers. |
| 2017-06-07 |
4 |
repeat: 2 pts.2-401.11 cover and store employee drinks and food to prevent contamination of food or utensils.observed several uncovered cups of coffee and employee food plates stored on prep surfaces at back and cook line. cdi: all drinks and food were re |
| 2017-06-07 |
8 |
general comment: 0 pts.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee using front handsink to put water in container. cdi: addressed with employee to only use for handwashing. |
| 2017-06-07 |
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 1.5 pts. observed white rice at 66f and refried beans at 65f that had both been cooled overnight inside 2-door reach-in cooler and di |
| 2017-06-07 |
23 |
repeat: 0.5 pts.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved disclosure statement missing from to-go menus for eggs served undercooked. cdi: according |
| 2017-06-07 |
31 |
repeat: 1 pt.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. -pfobserved beans at 71f covered and stacked inside 2-door trauslen coolin |
| 2017-06-07 |
33 |
repeat: 0.5 pts.3-501.13 use approved thawing methods.observed raw chicken at back prep sink thawing without running water running over top. |
| 2017-06-07 |
21 |
general comment: 0 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several fillings used for pupusas that were prepared on 5/24/17 and stored in prep cooler. according to pic t |
| 2017-06-07 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wiping cloths not in use stored on prep table and under cutting boards. |
| 2017-06-07 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. 0.5 pts.observed employee washing dishes in 95f water. observed employee washing and sanitizing dishes withou |
| 2017-06-07 |
45 |
repeat: 1 pt.4-502.11(a) maintain utensils in good repair.observed several damaged wooden spoons and damaged spatula.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to |
| 2017-06-07 |
36 |
general comment: 0 pts.6-501.111 keep the premises free of insects, rodents, and other pests.observed drain/fruit flies inside kitchen. pest control company will be notified for service. |
| 2017-06-07 |
43 |
repeat: 0.5 pts.4-904.11 display and handle single-use and single-service articles to prevent contamination.observed cups at front drink station not protected. plastic sleeves observed pulled down on cups. |
| 2017-03-15 |
23 |
repeat:3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory missing from to-go menus. cdi: correct information provided; process started; men |
| 2017-03-15 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee drink on flip top cooler on front line, an open drink on back prep table and shelf above prep table, and other drinks stored on shelf |
| 2017-03-15 |
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. -pobserved employee only rinse hands then dry without using soap. cdi: training provided; addressed w |
| 2017-03-15 |
8 |
repeat: 6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap at handsink next to dish area. cdi: soap provided. |
| 2017-03-15 |
31 |
repeat: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. -pfobserved beans and baked chicken legs covered and stacked cooling in tall rea |
| 2017-03-15 |
35 |
repeat:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed big flour container not labeled in kitchen. |
| 2017-03-15 |
33 |
general comment: 3-501.13 use approved thawing methods.observed beed thawing on drainboard of back prep sink at room temperature. |
| 2017-03-15 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employees handling food while wearing bracelets. |
| 2017-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths not in use laying on counter thoroughout kitchen. |
| 2017-03-15 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed employee towel drying dishes.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed lar |
| 2017-03-15 |
43 |
general comment:4-904.11 display and handle single-use and single-service articles to prevent contamination.observed cups unprotected at front counter. |
| 2017-03-15 |
45 |
general comment:4-502.11(a) maintain utensils in good repair.observed torn cooler gaskets on tall reach-in cooler.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to all |
| 2016-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed food employee using handwashing sink to hold containers of food for food preparation. cdi, containers removed from handwashing sink.6-301.11 handwashing clean |
| 2016-12-15 |
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 rice, 3 containers of chicken, container of soup, container of salsa cooling from prior night above 45 degrees f. cdi, |
| 2016-12-15 |
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, cheese, salsa in containers with a date of preparation of 12/15 but was actually prepared the day prior according to pic |
| 2016-12-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- observed over easy eggs, steak and fish offered on menu cooked to order according to pic. cdi by instruction, pro |
| 2016-12-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. -p - provide sanitizer at required concentration. observed chlorine sanitizer below 100ppm as registered by test strips. cdi, operator removed container to dilute.7-201.11 separ |
| 2016-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed uncovered employee beverage stored above prep table. |
| 2016-12-15 |
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 several containers of food, including rice and chicken that was cooling |
| 2016-12-15 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed food employee preparing chicken at prep sink with a package of beef sitting on prep sink. - observed a disclosure statement on menu but items not identified on menu or menu board as being unde |
| 2016-12-15 |
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 a bowl used to scoop flour in container. |
| 2016-12-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed food employee towel drying equipment at 3 compartment sink. |
| 2016-12-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed damaged wooden shelving above prep sink. ensure that proper shelving is provided. repeat.4-205.10 food equipment, certification and classification - c - observed household use oster and c |
| 2016-12-15 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed cell phone and plate stored on microwave.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed no |
| 2016-12-15 |
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 container of flour not labeled in kitchen. |
| 2016-09-13 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken, pork, and beef all in one tub touching each other in reach in unit. cdi- storage order rearranged according to final cook temp. repeat. |
| 2016-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple food items in reach in unit 1 that were holding above temp of 45f (see chart). temp. of unit did not read below 53f. appeared unit was not properly functioning. cdi- al |
| 2016-09-13 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed multiple food items with no date such as pork/cheese, boiled eggs, cole slaw, and salsa. cdi- pic dated all products. |
| 2016-09-13 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observe employee making tortillas with bare hands. bare hand contact is not allowed. cdi- employe |
| 2016-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket. observed wood shelving in kitchen. replace shelving with approved nsf shelving. repeat. |
| 2016-09-13 |
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 several oil and shaker bottles unlabeled.no points deducted. |
| 2016-06-21 |
2 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - no employee health policy on hand. cdi- received copy. |
| 2016-06-21 |
47 |
4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - minor cleaning needed on shelving and in freezer. |
| 2016-06-21 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed several new shelving installed of raw wood material. this shelving is not approved as it is an absorbent material that cannot be easily cleaned. wood in shelving of kitchen and dry storage shal |
| 2016-06-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0 pts - observed cups exposed with no barrier. |
| 2016-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed wet clothes on prep surface. |
| 2016-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - consumer advisory needed on menu board. vr |
| 2016-06-21 |
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 - no true date marking system in establishment. some dates indicate date of discard others date of prep. many items were not dated at all. v |
| 2016-06-21 |
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 - one container of beans made on sunday read 47f. cdi- product discarded. note: discussed cheese making process with pic. |
| 2016-06-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee grab raw chicken, proceed to rinse gloved hands in prep sink, and continue with working activity. cdi- gloves removed. hands washed, and ne |
| 2016-06-21 |
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 bare hand contact with rte onions and tortillas. bare hand contact shall not be allowed. cdi- items disc |
| 2016-06-21 |
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 washing hands for less than 5 seconds. hand washing shall be accomplished as s |
| 2016-06-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - pic has prometric certificate of completion from instructor but does not have the actual certificate from prometric. |