| Violation Date |
Code |
Description |
| 2019-01-02 |
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 container of water holding the spoons and tongs. the water is not ho |
| 2019-01-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed an employee cleaning cups with a large container of chicken stored on the drain counter at the 3-compartment sink. cdi-the chic |
| 2019-01-02 |
33 |
3-501.13 use approved thawing methods. observed black beans and pork thawing on the counter. cdi-the two items were moved to the reach in cooler to finish thawing. repeat. |
| 2019-01-02 |
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 observed two containers of chicken cooling on the counter below 135f. cdi-they w |
| 2019-01-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tamales hot holding in a red cooler below 135f. cdi-all tamales were placed into the oven to reheat. repeat. |
| 2019-01-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf owner explained that the signed copies of the employee health policy are stored at a second location. cdi-the owner will have |
| 2018-07-25 |
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 employee not wearing gloves while handling cilantro. cdi-the employee put on gloves.*empleado observado q |
| 2018-07-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed employees using a spray bottle to sanitize the equipment after washing, and rinsing. cdi-the last compartment sink was filled with water and sanitizer and th |
| 2018-07-25 |
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 steak cooling on the prep counter below 135f. cdi-the steak was put int |
| 2018-07-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tamales hot holding below 135f. the blue cooler is not properly hot holding the product. a hot holding unit is needed. cdi-the tamaled were reheated on the stove.*tamales o |
| 2018-07-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two dead roaches. no live roaches were seen today. keep up with pest control to prevent insect infestation.*observó dos cucarachas muertas. manténgase al tanto del contro |
| 2018-07-25 |
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 peeling paint on the walls. have repaired.*observó la pintura de la peladura |
| 2018-07-25 |
33 |
3-501.13 use approved thawing methods. observed two containers of chicken thawing on the counter. cdi-the chicken was placed into the reach in cooler to finish the thawing process. do not thaw product on the counter.*observó dos contenedores de descon |
| 2018-03-13 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on low prep cooler door. |
| 2018-03-13 |
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. utensils stored in water at 90f. cdi - water dumped and utensil sent to dish; in |
| 2018-03-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. corn husks used to wrap tamales are stored in a container in the rinse basin of the three comp sink surrounded by dirty dishes. cdi - corn |
| 2018-03-13 |
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 multiple food items such as azada and pastor dated from more than 7 days ago. staff indicated that items are cooked in advance, date marked, |
| 2018-03-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-11-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drinks stored on prep table next to exposed food. cdi - drinks relocated to low shelf. |
| 2017-11-22 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-11-22 |
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 multiple cooked items dated beyond 7 days in reach in cooler. staff indicated that items are cooked in advance, date marked, frozen and then |
| 2017-11-22 |
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 tamales cooling under table at room temp. cdi - tamales placed in shallow pans and |
| 2017-11-22 |
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. utensils held in caontainer of water at 88f. cdi - water dumped and new utensils |
| 2017-11-22 |
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 minor build up on floors under cooking equipment. |
| 2017-08-14 |
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 asada dated 8/6 and carnitas dated 8/5 in reach in cooler. cdi - both discarded; explained date marking h |
| 2017-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p black beans and menudo holding below 135f in pots on stove top. cdi - both reheated to 165f+. |
| 2017-08-14 |
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 employees handling cheese, sliced jalepenos, and cooked pork with bare hands. cdi - all contaminated food discarded; |
| 2017-04-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-04-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf no paper towels at kitchen handsink; several spoons stored in sink. cdi - s |
| 2017-04-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw pork roast in cryovac stored on prep sink drain board holding above 45f; did not appear to be in prep. cdi - staff began cooking process. |
| 2017-04-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p tamales holding below 135f in portable cooler. cdi - discarded. |
| 2017-04-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. two large sacks of dry beans and corn stored on floor in dry good area. |
| 2017-04-24 |
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. large spoons stored in water below 135f on grill top. cdi - water dumped and heat |
| 2017-04-24 |
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 barbacoa in reach in cooler dated 4-16-17 and pork dated 3-25-17; these items are cooked and frozen the same day, held frozen, then placed i |
| 2017-01-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf clean utensils, food pans, and lids stored in kitchen handsink. cdi - all relocated. |
| 2017-01-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. boxes of single service cups on floor in dry goods room. relocate to shelves. |
| 2017-01-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. bulk bags of rice and beans stored on floor in dry goods room. relocate to shelves. |
| 2017-01-24 |
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 bottle of oil at cook line not labeled. cdi - labeled during the inspection. |
| 2017-01-24 |
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 large containers of cooked chicken, beef, pork, and rice cooling over an hour on t |
| 2017-01-24 |
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 menudo and cosilla pollo in reach in cooler dated 1-15. cdi - both discarded. |
| 2017-01-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. work toward gaining certification. |