| Violation Date |
Code |
Description |
| 2018-10-29 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-10-29 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed the shelves starting to rust in the walk in cooler. resurface/replace shelves; do not spray paint. |
| 2018-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of windex unlabeled. cdi - bottle was labeled. |
| 2018-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. cdi - employee started cleaning the machine during the inspection. |
| 2018-06-18 |
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 an employee touch tamales with bare hands. observed another employee touch cut cabbage with bare hands. |
| 2018-06-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above cream in the prep unit on the cook line. observed a bag of hot dogs stored with raw sausage in the prep top. cdi - items were rearranged correctly. |
| 2018-06-18 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken tamales holding below 135f. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-06-18 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic not a certified food protection manager. |
| 2018-06-18 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and the prep unit gasket. |
| 2018-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chorizo and beans, tomatoes and beef above 45f in the prep top. cdi - items were placed in the freezer to cool. see temperature chart. observed cut cabbage on the counter at 6 |
| 2017-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several wet stacked pans on the drying rack. |
| 2017-12-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several fruit flies in dry storage room. |
| 2017-12-07 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in prep sink without running water. |
| 2017-12-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved ready-to eat foods being date mark in excess of 7 days. count the day the food is prepared as day 1.cdi by correctly date marking. |
| 2017-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved soup sitting on prep table < 135f. cdi by reheat to 165f.observed cooked chickens on prep table < 135f. pic stated that chickens were cooling. cdi by moving to walk-in cooler to |
| 2017-12-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer at 3 comp sink testing < 50ppm chlorine. cdi by adding bleach to solution and test 100ppm chlorine. |
| 2017-12-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-08-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages stored on food prep tables, one beverage uncovered. cdi by discard. |
| 2017-08-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 chicken dishes, 1 beef dish, 1 stock pot of chicken stock stored in walk-in cooler > 45f. pic stated that food items had been in cooler since yesterday. cdi by voluntary disca |
| 2017-08-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several pans of food uncovered in walk-in cooler. cdi - food items were voluntarily discarded due to temperature violation.3-304.11 food shall only c |
| 2017-08-21 |
45 |
4-501.11 maintain equipment in good repair. observed ambient air temperature of 57f inside walk-in cooler. |
| 2017-08-21 |
54 |
6-303.11 intensity-lighting - lighting in dry storage room is insufficient due to items stocked in room blocking light. |
| 2017-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked containers on the drying rack. |
| 2017-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting board of make table. |
| 2017-05-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - observed hot held rice stored in plastic shopping bag inside mini-steam table. cdi by voluntary discard.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at |
| 2017-05-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed toxic cleaners stored on in-use 3 compartment sink. cdi by moving cleaners to chemical storage area. |
| 2017-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and ground beef stored in make table on top section > 45f. lids were left open on cooler. observed internal temperture of unit 42f. instructed pic to keep doors and lids |
| 2017-05-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pot of chicken soup stored on table in kitchen 135f. observed chili rellenos stored on make table < 135f. pic stated that they were being reheated when ordered. cdi by moving |
| 2017-05-02 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cooked hot held rice stored in shopping bag in mini-steam table. cdi by voluntary discard of rice. |
| 2016-11-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified pic present. < 180 days. |
| 2016-11-07 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. obsevred uncovered bulk rice container in dry storage room.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over rea |
| 2016-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tamales on steam table < 135f. observed pan to be overfilled with tamales. cdi by removing tamales < 135f and reheat to 165f. |
| 2016-11-07 |
26 |
7-201.11 separation-storage - p observed bleach and degreaser stored on drainboard of in-use 3 compartment sink. cdi by relocating to chemical storage area. |
| 2016-11-07 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed soiled wiping cloths on cutting boards. |
| 2016-11-07 |
33 |
3-501.13 use approved thawing methods. observed chicken and beef thawing on prep cooler drainboard. |
| 2016-11-07 |
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. -pfobserved pasta cooling in upright freezer in tighly covered containers. cdi by placi |
| 2016-07-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw pork and beef in upright cooler. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over fully cooked hot dogs |
| 2016-07-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tamales stored on table < 135f. cdi by reheat to 165f for 15 seconds. observed pacaya and chili relleno stored on steam table < 135f. cdi reheated to 165f for 15 seconds. |
| 2016-07-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution in 3 compartment sink testing at 10ppm chlorine. cdi by adding bleach and testing at 50ppm. |
| 2016-07-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel holder to be jammed. cdi add towels to handwash sink. |