| Violation Date |
Code |
Description |
| 2018-11-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed prep sink faucet leaking at the base. have repaired. |
| 2018-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed date marking stickers still left on pans after being washed, rinsed, and sanitized. cdi-any equipment seen with stickers were sent back to the 3- |
| 2018-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2018-11-14 |
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 barbacoa cooling in the lowboy cooler that is located underneath the sto |
| 2018-11-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed quinoa and shredded chicken hot holding below 135f. cdi-both items were brought back to the stove to reheat. repeat. |
| 2018-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried. repeat. |
| 2018-07-13 |
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 the queso cooling on the counter at 85f. cdi-the containers were placed |
| 2018-07-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shredded chicken in the hot box holding below 135f. the product was at 131f. cdi-the product was placed onto the stove and reheated to above 165f. repeat.*this was the only |
| 2018-07-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed the ice machine with residue buildup on the inside. cdi-the ice machine was turned off and will be properly cleaned and sanitized. repeat. 4- |
| 2018-07-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink being stored on the prep counter. cdi-the drink was moved to the bottom shelf. |
| 2018-04-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during the inspection. |
| 2018-04-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed gloves and a metal sponge being stored in the hand washing sink next to the prep sink. cdi-the items were removed. |
| 2018-04-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy buildup on the inside of the ice machine. cdi-the ice machine was turned off and will be melted down for proper cleaning and sanitizing. |
| 2018-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the steak, and quinoa rice hot holding below 135f. cdi-both items were properly reheated. ensure product is hot held above 135f. |
| 2018-04-05 |
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 the arbol sauce with a date of 3/27. cdi-the product was discarded. repeat.*only product |
| 2018-04-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two red sanitizer buckets stored on the ground. the buckets need to be kept up off of the floor. cdi-the sanitizer buckets were moved. |
| 2018-04-05 |
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 queso sitting on the counter upon entrance to the facility. it was sitti |
| 2018-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed the equipment stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-04-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed the styro-foam cups and plastic cups with open access to the customers. they are not properly covered. |
| 2018-04-05 |
45 |
4-501.11 maintain equipment in good repair. observed a rusted bottom shelf to a prep table. the shelf is holding the hot hold box. it is no longer easily cleanable. have replaced. do not paint. |
| 2018-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the inside of the lowboy. have cleaned. |
| 2018-04-05 |
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 cleaning needed to the walls and floors of the |
| 2018-03-23 |
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 areas of walls near prep sink and clean dish storage racks that have som |
| 2018-03-23 |
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 observed deep and covered 5 gallon containers in use to cool refried beans, beans d |
| 2018-03-23 |
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 veggie pockets holding tcs pre-cooked vegetables date marked for 8 days ago in prep cooler. cdi- |
| 2018-03-23 |
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 two very deep and covered 5 gallon containers of refried beans in walk in cooler at 55-60 degrees said to have been cooling |
| 2018-03-23 |
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 melted cheese heated on stove then placed on steam table at 110 degrees. cheese did not reach proper heating temp of |
| 2018-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes with food debris and build up |
| 2017-08-16 |
6 |
observed employee pick an item up that fell on the ground and then put on glove. cdi - corrected through instruction.2-301.14 wash hands after activities that contaminate them. -p |
| 2017-08-16 |
18 |
repeat non-compliance: observed 5 containers of queso at 54, 2 containers of barbacoa at 47 and 5 containers of ground beef at 48 in walk in cooler from the previous day. cdi - all items discarded.3-501.14(a) quickly cool cooked foods within 2 hours from |
| 2017-08-16 |
20 |
observed items in drawer cooler at 48 degrees including beef, chicken, diced tomatoes, cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-08-16 |
21 |
repeat non-compliance: observed 2 containers of gordiatas not properly dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-08-16 |
31 |
observed deep pans for been and queso out of temperature.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**verification required |
| 2017-08-16 |
46 |
observed no sanitizer test strips for dish machine4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf**verification required |
| 2017-08-16 |
42 |
observed 2 containers wet stacked.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-08-16 |
45 |
observed several cutting boards damaged.4-502.11(a) maintain utensils in good repair. |
| 2017-08-16 |
41 |
observed 2 knives stored between flip top and hot hold unit with blade in-between units.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 |
| 2017-05-09 |
1 |
observed no pic beginning of inspection, manager returned in first 15 minutes of inspection.2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-05-09 |
14 |
repeat non compliance: observed one dirty plastic bucket stored as clean. cdi - sent to be washed.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf improvement from previous inspection. |
| 2017-05-09 |
17 |
observed chicken reheated to 112 placed on hot line. cdi - chicken reheated to 184.3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p |
| 2017-05-09 |
18 |
observed chicken at 60 degrees cooked previous night in bus tub brought out of cooler. cdi - discarded.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 |
| 2017-05-09 |
21 |
observed no date mark on opened bag of cabbage.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-05-09 |
8 |
observed employee get water for cooking from hand sink. cdi - through instruction.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-05-09 |
39 |
repeat non-compliance: observed rags on counter top wet.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. improvement from previous inspection |
| 2017-05-09 |
52 |
observed trash on ground around dumpster, signs of animal activity present.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-05-09 |
53 |
observed residue collecting on wall above 3 compartment sink. scrape and replace caulk over sink.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 goo |
| 2017-05-09 |
26 |
observed sanitizer less than 100 ppm.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p |
| 2016-11-14 |
39 |
39 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed red sanitizer buckets on the floor under front ordering counter. (repeat)3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed weak sanitize |
| 2016-11-14 |
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 bottle of clear liquid and spices at cook line with no label. cdi-bottles labeled, |
| 2016-11-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine with 0ppm sanitizer. cdi-machine primed and retested at 50ppm bleach sanitizer. |
| 2016-05-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and onions being cut at the same time on the same top of the 3 door prep cooler. cdi by moving chicken to the prep sink and cleaning surfaces or the prep cooler with |
| 2016-05-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed area of the hood vent that needs to be covered in stainless steel. frame work is in place but the smooth stainless surfac |
| 2016-05-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at the counter in unprotected holders. facility may keep the cups in the plastic sleeves in the wire holders. |
| 2016-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans. pyramid stack to allow to dry. |
| 2016-05-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed red sanitizer buckets on the floor under front ordering counter. |
| 2016-05-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees engaged in food preparation without hair restraints. |
| 2016-05-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak and rice under 135f. cambro holding rice is not approved for hot holding. cdi by reheating items over 165f |
| 2016-05-02 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signs in the restrooms. cdi (corrected during inspection) signs provided. |