| Violation Date |
Code |
Description |
| 2018-10-15 |
45 |
general comment: 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards that will need resurfacing soon. |
| 2018-10-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some dishes wet stacked in dishwashing area. repeat. no points increased due to improvement. |
| 2018-10-15 |
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 in use utensils in water that was 76f. cdi- pic took knives to the dishw |
| 2018-10-15 |
40 |
3-302.15 washing fruits and vegetables - c observed avocado in prep cooler cut with the sticker still attached. cdi- pic washed avocado. |
| 2018-10-15 |
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 rosado salsa dated 10/2 and salsa tofu dated 10/8 that expired 7 days. cdi- both were voluntaril |
| 2018-10-15 |
14 |
general comment: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the ice machine with debris buildup. cdi- pic had employee start cleaning the ice machine. |
| 2018-10-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed an avocado with the sticker in a bed of ready to eat lettuce in prep cooler. cdi- pic removed avocado from prep cooler and lettuce was voluntarily discarded. points not escalated d |
| 2018-05-03 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw chicken stored above raw chorizo in wic. cdi- chicken moved to bottom. repeat - points not escalated because of different nature of violation in last report. |
| 2018-05-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmultiple food items recorded low on hot well (see chart). cdi- all foods discarded, refried beans re-heated. repeat |
| 2018-05-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf pico in wic was stored in large plastic tub. cdi- moved to shallow metal pans and placed |
| 2018-05-03 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.observed several dry cloths soiled. |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -psalsa and tilapia recorded above 45f (see chart). cdi- brought to wic to cool down. |
| 2018-05-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed heavy wet stacking of pans and containers. repeat. |
| 2018-05-03 |
45 |
4-501.11 maintain equipment in good repair.gasket in reach in cooler torn and in need of replacement. |
| 2018-05-03 |
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. observed a knife stored in s |
| 2017-11-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored at front counter in direct access to customers, exposed to contamination. ensure single service item |
| 2017-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans, and containers stacked wet. |
| 2017-11-02 |
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 in use utensils stored in 130f water at hot well. observed scoop used t |
| 2017-11-02 |
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 working container, such as squeeze bottles, and shakers with foods not easily identified without an identifying label. 3-6 |
| 2017-11-02 |
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 pans of tcs foods, prepared more than 24 hours prior to inspection, without date mark. observed pans without date mark in p |
| 2017-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tofu salsa and corn in hot well not hold temperature of at least 135f for hot holding. cdi, pic reheated foods to 165f to return to hot well. repeat |
| 2017-11-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm concentration chlorine at chemical dish machine. cdi, pic replenished sanitizer. |
| 2017-11-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat foods in walk in cooler. cdi, pic re-arrange products to have ready to eat foods over unwashed foods. |
| 2017-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple foods in wic were recorded below 45f (see chart; raw beef, salsa, chicken, etc). external thermometer was recorded at 53f at 2:20pm and internal was recorded at 51f at 1:48. |
| 2017-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p corn on cob was recorded below 135f. corn appeared to be stacked too high. cdi- corn was cooled down in wic -0- |
| 2017-06-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped guac., pico, and dicecd tomatos cooling in large tubs and in a covered |
| 2017-06-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed some wet wiping cloths on tables. store in sanitizer only. |
| 2017-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2017-06-09 |
35 |
3-602.11c food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. salsa at self-dispensing station had common name of salsa but |
| 2017-03-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some scarred cutting boards. repeat |
| 2017-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p refried beans in wic recorded above 45f. pic stated product was in prior use, thus coming up in temp. cdi- lid was removed and active cooling was to take place. facility has improved in |
| 2016-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in flip top holding above 45f (see chart). ambient thermometer in unit read 50f. cdi- all foods were brought to wic to cool down. facility will hold all foods und |
| 2016-11-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster was open.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. no drain plug present at dumpster. |
| 2016-11-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. repair or replace. |
| 2016-11-16 |
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 spices, oils, and water bottle unlabeled. |
| 2016-11-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bleach bottles with too high of concentration of bleach. cdi- bottle discarded. repeat. |
| 2016-11-16 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed two containers of refried beans with date of 11/08, thus exceeding 7 day window. cdi- prod |
| 2016-09-12 |
1 |
general comment: 2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager present. facility has 210 days ; until december 25th to comply since new permit was written on 5-25-16. |
| 2016-09-12 |
14 |
general comment: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved small dicer stored with food debris remaining. cdi - cleaned during inspection |
| 2016-09-12 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bleach sanitizer at 3-compartment sink and in red bucket on front line too strong for fcs; > 100ppm. cdi - diluted to proper concentration ; 50ppm during inspection. |
| 2016-09-12 |
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. -pf observed charred bunero and rosada sauce in large containers cooling insid |
| 2016-09-12 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans and plastic containers wet stacked on dish shelf. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 |
| 2016-09-12 |
43 |
repeat - - 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips at register area. |
| 2016-09-12 |
36 |
general comment: 6-501.111 keep the premises free of insects, rodents, and other pests.observed flies present in kitchen at back prep area. |
| 2016-06-06 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer at correct strength between uses. observed weak quat sanitizer in bucket on cook line. bucket dumped and refilled with sanitizer at correct strength. |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked on dish shelf at back. |
| 2016-06-06 |
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 pans of queso dip, rice, and pico de gallo that were just made ~15 minutes |
| 2016-06-06 |
45 |
general comment - 4-501.11 maintain equipment in good repair.observed torn gaskets on make table and grill cooler. observed heavy condensation leak at bottom of make table cooler. |
| 2016-06-06 |
43 |
general comment - 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lids at register area. |
| 2016-06-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored on prep table next to employee preparing pico de gallo. cdi - drink was relocated to bottom shelf. |