| Violation Date |
Code |
Description |
| 2019-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsome plates soiled with food debris. cdi- taken to dishwasher. repeat. |
| 2019-01-17 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pftwo coffee butlers were stored in front handsinks. cdi- removed |
| 2018-11-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal cell phone stored on shelf. |
| 2018-11-07 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometer on site. vr. |
| 2018-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -plarge container of beans in wic recorded above 45f (see chart). cdi- discarded. suspected cooling issues but could not determine final cause. |
| 2018-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmultiple plates soiled with food debris. cdi- all taken to dishwasher. |
| 2018-11-07 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.plantains were uncovered. keep food covered to protect from physical contamiants |
| 2018-11-07 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. employee drink found in ice machine on ice. store in segregated area. repeat |
| 2018-11-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpic did not know about employee health policy. cdi - discussed at length and copy of policy given. repeat. |
| 2018-11-07 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfno cfpm on site. |
| 2018-06-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as peppers and tomatoes being stored over rte carrots and onions. cdi items were relocated to shelf and reviewed with all food employees storage chart hanging |
| 2018-06-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer above 200 ppm for chlorine concentration. cdi sanitizer bottle was diluted to 100 ppm for chlorine. make sure to test sanitizer before use. |
| 2018-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. make sure to have pest control address. |
| 2018-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored on food preparation surfaces, on dry storage above food ingredients and at drink station above single service. make sure to sto |
| 2018-06-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as drainboards, spray arms, basins etc shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed ware washing basin and spray arms with mino |
| 2018-06-15 |
54 |
6-303.11 intensity-lighting - c lighting shall be at least 50 foot candles in areas where food preparation is occurring such as using knives and cutting equipment. observed lighting over in far left corner where food establishment is processing chicken fr |
| 2018-06-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor under shelving in walk in cooler. make sure to keep at least 6 inches off the floor. |
| 2018-01-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottles being stored on dry storage rack above food ingredients. cdi bottles moved to bottom shelf. |
| 2018-01-19 |
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-potato container and rice container being cooled at room temperature at time of inspection. please see temperature char |
| 2018-01-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles of cleaner not labeled. make sure to label all working containers of toxic substance. cdi products were labeled. |
| 2018-01-19 |
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 observed food establishment cooling rice, beef and potatoes at room temperature; pr |
| 2018-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment and utensils with food debris on them being stored as clean. cdi items taken to ware washing to be rewashed. |
| 2018-01-19 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing including basins, spray arms, baseboards shall be clean every 24 hours, as often as accumulation occurs or prior to use. observed significant scaling inside ware washing machine. |
| 2018-01-19 |
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. observed minor dust on ceiling over make table. make sure |
| 2018-01-19 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleanable, nonabsorbent and corrosion resistant. observed food establishment lining shelves with aluminum. make sure to use a approved nonfood contact surface. |
| 2017-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on shelving in reach in units and walk in cooler. make sure to increase cleaning frequency. |
| 2017-10-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c clean equipment and utensils shall be stored to allow air drying, covered or protected. observed silverware not protect; food contact surface is e |
| 2017-10-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris in ice machine. make sure to increase cleaning frequency. cdi instructed pic to increase cleaning frequency. |
| 2017-10-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed hot dogs being stored directly under raw pork chops. observed rice cooling being stored under raw beef. cdi ready to eat items were moved to top shelf above raw. repeat.3-302.11(a) |
| 2017-07-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed garlic salsa being kept out |
| 2017-07-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfupon arrival to food establishment did not observe a certified food protection manager. pic showed up @ 2 |
| 2017-07-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken sitting directly on top of queso cheese container. cdi raw chicken move to bottom shelf and queso cheese container sent to ware washing. |
| 2017-07-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bottle of sanitizer of chlorine too strong; above 200 ppm; where the test strip is turning black to white. cdi directed employee to dilute bottle. |
| 2017-07-17 |
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 lettuce prepared and cooling placed in walk in cooler tightly covered stil |
| 2017-07-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf ask three food employees regarding health policy; all employees were unable to discuss symptoms, illnesses or when they are si |
| 2017-07-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so equipment/utensils can air dry to ensure sanitizer works effectively. |
| 2017-07-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed silverware being rolled with food contact surface exposed. make sure to roll and protect food contact surfaces.4-904.11 display |
| 2017-07-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed at all times.*shared facility, will contact other food establishments* |
| 2017-07-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies and gnats in the food establishment. make sure to have pest control address and keep doors closed at all times. |
| 2017-07-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone and keys being stored beside multi-use cups and silverware. make sure to store employee possession in a designated ar |
| 2017-05-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfupon entrance to food establishment did not observe a pic as a certified food protection manager. need to |
| 2017-05-10 |
4 |
2-401.11 eating, drinking, or using tobacco - c employee shall have a designated area to eat, drink or use tobacco to ensure contamination does not occur of food/food ingredients, equipment or single service. observed employee beverage being stored in dre |
| 2017-05-10 |
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 food employee not washing long enough and not using a protective barrier. cdi spoke to fo |
| 2017-05-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed knives stored as clean with food debris on them. cdi knives were taken down to ware washing. repeat. |
| 2017-05-10 |
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 diced tomatoes that were prepped and placed in a large container; tightly |
| 2017-05-10 |
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 not labeled containing aqeous solutions and oils. make sure to label all containers containing food/food i |
| 2017-05-10 |
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 food establishment using bowls and single service cups for scoops withou |
| 2017-05-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed grease trap open and |
| 2017-05-10 |
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. observed dust on ceiling and vent.6-501.11 floors, walls, |
| 2017-03-17 |
4 |
2-401.11 eating, drinking, or using tobacco - c an employee shall only eat, drink or chew tobacco only in a designated area where the contamination of food, equipment, utensils and single service can be protected. observed food employee chewing gum while |
| 2017-03-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entry to food establishment, did not observed a certified food protection manager. pic did show up 15 minutes later, however food preparation had been going on bef |
| 2017-03-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observeed raw eggs being stored over cake. observed empanadas being stored below raw steak. cdi items were moved. repeat |
| 2017-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some plates deemed as clean with food debris on it. cdi items returned to ware washing. repeat4-602.11 clean the equipment and utensils used with nont |
| 2017-03-17 |
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 oil bottles and squeeze bottles not label. make sure to label all working containers of food/food ingredients that are not |
| 2017-03-17 |
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 food employee scrubbing dishes at 3 compartment sink then proc |
| 2017-03-17 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c a warewashing machine, drainboards etc shall be cleaned before use and throughout day to prevent recontimination of equipment. observed clean side of drainboards with significant food debris on it. cd |
| 2017-03-17 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed debris and trash on the concrete pad. *shared facility, will follow-up with other food establishment and business |
| 2017-03-17 |
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. observed vent above flip top unit in kitchen with signifi |
| 2017-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on flip top reach in unit bottom. 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 c |
| 2016-12-29 |
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 to the scoops stored in the food product. cdi-the handles we |
| 2016-12-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two containers of chicken and beef stored on the floor in the walk in cooler. cdi-the containers were picked up. |
| 2016-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic containers, and multiple plates with dried on food residue. cdi-all containers and the plates were brought back to the 3-compartment sink. |
| 2016-12-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken, and raw beef stored on the top shelf of the tall reach in cooler. cdi-all of the products were rearranged to allow for proper food storage. |
| 2016-12-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during beginning of inspection. the manager showed up towards the end of the inspection. ensure that a certified |
| 2016-09-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed no pic on site with asni accredited food certification. |
| 2016-09-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee go in and out of walk in and use same gloves to continue food prep. cdi hands washed and gloves changed. |
| 2016-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers, blender, and plates that had food debris. cdi items moved for cleaning. repeat. 4-602.11 clean the equipment and utensils used wi |
| 2016-09-19 |
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 bowls, used as scoops, stored in food containers, and handles that are |
| 2016-09-19 |
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. observed cut tomatoe, lettuce, milk, and cabbage that was not dated. cdi items dated. |
| 2016-05-12 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. equipment shall be operated accoding to manufacturers intended use. observed front glass reach in unit used to hold garlic sauce. i |
| 2016-05-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers in any of the cooler reach in units. |
| 2016-05-12 |
20 |
c3-501.15 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 line prep unit holding at 50f holding foods above 45f and bar reach in u |
| 2016-05-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic container, slicer, garlic press, and pan soiled with food debris. cdi items moved to sink for cleaning. |
| 2016-05-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed keys, cell phone, personal drinks, and food stored on prep counters and near areas where food and utensils are stored. |
| 2016-01-14 |
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. observed rice not dated and lettuce with wrong date. cdi dates put on items. |
| 2016-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed back prep table, stove area and reach in doors soiled with debris. |
| 2016-01-14 |
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 yuca and lettuce in deep plastic containers and covered. cdi split foods |
| 2016-01-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw pork skins and fish stored above chicken patties in stand up reach in unit. cdi items rearranged. |