| Violation Date |
Code |
Description |
| 2019-01-17 |
54 |
6-303.11 intensity-lighting - c replace blow bulbs from under hood system over grill station. all lightning associated with food prep shall be at least 50 ftcd. -.5 pointsgeneral comment: pic/owner stated that the company that was supplying the recyclable |
| 2019-01-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c replace rusted racks in the walk in cooler. replace door inside of 1 door freezer that is not smooth or easily cleanable. remove soiled cardboard from walk in cooler racks. all equipment shall be sm |
| 2019-01-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a bracelet. 0 points. |
| 2019-01-17 |
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 out of compliance cooling beef soup cooling in dense amount in large dense |
| 2019-01-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottled chemicals such as windex stored over clean dishes on roller rack in bar area. cdi-pic removed chemicals from above cleaned dishes. -1 point. |
| 2019-01-17 |
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 facility is holding fried chicken at |
| 2019-01-17 |
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 41f. -p beef soup was observed at >41 degrees inside of the ice bath(see temp grid) when checked. pic stated that food item was prepped and c |
| 2019-01-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw beef being stored over raw eggs in reach in 2 door unit adjacent to the grill. cdi- pic rearranged food items as needed during the inspection. -1.5 points.3-302.11(a)(4) protec |
| 2018-10-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p/2-301.14 wash hands after activities that contaminate them. -p-observed food employee use gloved hands to prep raw meat, remove gloves and continue to transport food containers from wa |
| 2018-10-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee touch his face with gloved hands and used those same gloved hands to touch clean dishes. observed same employee used gloved hands to tou |
| 2018-10-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p beans were hot holding in the hot hold unit at <135 degrees. fried chicken was being stored on prep surface at <135 degrees. cdi- fried chicken was discarded and beans were reheated to |
| 2018-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p several pounds of food was discarded due to the walk in cooler not properly cold holding products. raw chicken, raw beef, cooked pork, chicken/beef stock, lettuce, cole slaw etc. were al |
| 2018-10-17 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf facility is using the walk in cooler to the maximum capacity. foods were observed not properly able to cold hold due to the product amou |
| 2018-10-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry./6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. facility does not have a fly fan near back door leading to outside. recomme |
| 2018-10-17 |
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. chlorine sanitizer bucket along the bar area was reading 0 ppm.3-304.14 wiping cloths, use limitatio |
| 2018-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee drying dishes with paper towels. ensure that utensils go through an air dry step. -.5 points. |
| 2018-10-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c walk in cooler contained an ambient air that was between 45-48 degrees. refrigerator maintenance personnel showed up to adjust unit. all equipment is to be in good working repair. -1 point.general n |
| 2018-06-04 |
6 |
2-301.14 when to wash - p - observed a food employee touch face but not wash hands and walk from outside kitchen to outside of building and return to kitchen without washing their hands. cdi by instruction. |
| 2018-06-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed yuca and several containers of soups uncovered / unprotected in walk in cooler. cdi by instruction to cover all foods. cdi by instruction. repeat.observed raw shel |
| 2018-06-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed some pans and clean bowls stored as clean but soiled. cdi, equipment relocated for washing. |
| 2018-06-04 |
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 cooked chorizo with commercial packaging open on saturday and sunday according to operator and |
| 2018-06-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed chemicals and toxic substances stored over equipment in kitchen. cdi, operator relocated all chemicals to avoid contamination. |
| 2018-06-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer available for use on-site. vr required by 6/14. |
| 2018-06-04 |
45 |
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 clean. -pf - observed 2 wire strainers and 2 fryer baskets with heavy damage. cdi, equipment voluntar |
| 2018-06-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cheese, banana and other foods stored on ground in walk in refrigerator. |
| 2018-06-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth on drain board of 3 compartment sink and at prep sink that was damaged. |
| 2018-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some cups and pans wet stacked.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c- observed clean cutting boards s |
| 2018-06-04 |
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 several containers of dry food ingredient containers not labeled as required. |
| 2018-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit 1, prep unit 2, and reach in freezer in need of replacement. |
| 2018-02-01 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed chicken soup, beans, tacos and other items uncovered in walk in cooler. cdi employee covered products . repeat |
| 2018-02-01 |
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 two employees wash hand and recontaminate by turning off faucte with clean hands. cdi c |
| 2017-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, shrimp and cream greater than 45 degrees. cdi discarded products. |
| 2017-10-13 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on duty during inspection. |
| 2017-10-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over ready to eat soup and raw fish over ready to eat salsas. cdi reordered storage to properly separate foods.3-302.11(a)(4) protect food in storage using covered co |
| 2017-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed eggs, and plantains in pan stored on floor in walk in cooler. cdi moved to shelving. |
| 2017-10-13 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug on dumpster broken and in need of replacement. -0 points- |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep units and reach in freezers in need of replacement. |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. -0 points- |
| 2017-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-07-24 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep units torn. |
| 2017-07-24 |
37 |
3-305.14 food preparation - c observed fish and pork being prepped at three compartment sink at same time no seperation by time or space. cdi pic instructed employees on how to seperate prepped items by time or space. |
| 2017-07-24 |
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 observed carne molida and chicken between 41-45 degrees held greater than 4 days . cdi discarded. |
| 2017-07-24 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed numerous items in walk in without covers. cdi pic had employees cover foods. |
| 2017-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with buildup of food debris and in need of cleaning. |
| 2017-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed prep sink split and in need of repair. |
| 2017-04-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed numerous items listed as undercooked that are not . cdi went through each menu item and advised pic to |
| 2017-04-07 |
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 fried chicken held on time had no l |
| 2017-04-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken , beef, fish stored over refried beans and soup in walk in cooler. cdi reordered storage. repeat violation. |
| 2017-02-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handling raw steak and change gloves to work with ready to eat foods without washing hands in between. repeat violation cdi by instruction. |
| 2017-02-10 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water at handsink only reaches 92 degrees . spoke with owner technician dispatched. hot water now reaching 100 degrees at hand wash. |
| 2017-02-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed multiple containers of beans , chicken , chicken soup , and other items with no covers in walk in cooler. cdi covered food.3-302.11(a) separate raw |
| 2017-02-10 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water could only reach 92 degrees. technician dispatched to repair water heater. hot water now reaching 120 degrees . capacity of water heater appears to be i |
| 2017-02-10 |
52 |
5-501.114 using drain plugs - c observed drain plug on dumpster broken and in need of replacement. |
| 2017-02-10 |
45 |
4-501.11 maintain equipment in good repair. observed prep sink in kitchen area cracked with rag stuffed into crack. |
| 2016-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris in gaskets of all prep units and general cleaning of equipment needed, |
| 2016-11-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bucket of sanitize being used to sanitize dishes did not appear to be chlorine and no concentration of chlorine observed. cdi changed bucket and proper conce |
| 2016-11-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp over cooked pork in prep unit 2 and raw shell eggs over produce in walk in. cdi reordered items. |
| 2016-11-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed cook handle raw foods and then wash gloves and come back to cook . also observed cook handle raw foods and go back to ready to eat foods without handwash and glove change. cd |
| 2016-07-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked pico de gallo and thin cut cabbage strips in the flip top cooler in the grill section. items were stacked above the lips of the containers and were unable to be pro |
| 2016-07-22 |
45 |
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 clean. -pf observed several plastic tongs with burnt plastic handles. items were no longer easily c |
| 2016-07-22 |
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 facility has began to hold pre-cooke |
| 2016-07-22 |
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 observed chicken tamales and american cheese not datemarked in the walk in cooler. facility overall has proper datemarking procedure, the a |
| 2016-07-22 |
13 |
.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cheese slice stored directly on prep refrigerater rack. item was discarded by employee. insure that food is placed on a sanitized surface, s |