| Violation Date |
Code |
Description |
| 2018-12-05 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at serving line handsink. -0- |
| 2018-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler. -0- |
| 2018-12-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed buildup and debris inside storage bins in dining room area for condiments and eating utensils. -.5- |
| 2018-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans on drying shelf. pyramid stacking demonstrated after items properly sanitized. -.5- |
| 2018-12-05 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed no labels on grab |
| 2018-12-05 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed foods reheated to below 135f placed in service prior to beginning of inspection. cdi - pic reheated all these foods to above 135f. -1.5- |
| 2018-12-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in 3-comp sink at beginning of inspection. cdi - pic put in bleach to 200 ppm chlorine concentration and sanitized containers cleaned |
| 2018-12-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw carnitas stored above rte carnitas in reach in . cdi - pic reversed storage order. -1.5-3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or pa |
| 2018-12-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink near back door at beginning of inspection. cdi - pic refilled dispenser. -1- |
| 2018-12-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at beginning of inspection. -2- |
| 2018-07-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in kitchen. cdi - pic placed pump soap at handsink until dispenser refilled. -1- |
| 2018-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken wings at 124f, eggs at 119f and hot dogs with eggs at 127f in steam table at front counter. cdi - pic placed foods temporarily on time and put in service request |
| 2018-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk stored at room temperature that is not on a tphc procedure. cdi - pic stated milk was on counter this morning for one customer order. cdi - pic cooled milk in reach in cool |
| 2018-07-20 |
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 cooked jamaica drink cooling on prep counter at 94f. cdi - pic placed in r |
| 2018-07-20 |
33 |
3-501.13 use approved thawing methods. observed tripe thawing under running water at 87f. -0- |
| 2018-07-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at faucet of prep sink used for thawing tripe. leak covered by clean wiping cloth at beginning of inspection. -0- |
| 2018-07-20 |
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 ice cream scoops stored in standing water at 87f. repeat -1- |
| 2018-07-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lips exposed at front counter coffee station. -0- |
| 2018-07-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed screen door on rear exit not closing at beginning of inspection. -0- |
| 2018-05-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed black beans, refried beans, cooked chicken and cooked pork in steam table at 109-122f. cdi - pic reheated these items to over 165f and adjusted steam table. all other hot holdi |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed jamaica cold holding in dispenser at 50-55f. cdi - pic added ice. this product was made today and was taken from batch in the kitchen that is cooling. cool before putting in col |
| 2018-05-03 |
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 salsa verde, black beans, jamaica and cooked chicken cooling under prep ta |
| 2018-05-03 |
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 one unlabeled squeeze bottle of crema in prep cooler near the cashier. -0- |
| 2018-05-03 |
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 utensil in use stored in water at 84f. -1- repeat |
| 2018-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p open bag of tortillas stored in container with raw shell eggs in low prep cooler. cdi - tortillas discarded. |
| 2018-01-09 |
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 tomatoes cooked this 4 hours prior and only cooled to 71f in pot on prep counter. cdi - discarded. improvement from previous inspecti |
| 2018-01-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf tomatoes cooling in 5 gallon stock pot at room temp. cdi - discarded due to cooling ti |
| 2018-01-09 |
33 |
3-501.13 use approved thawing methods. prep sink full of packaged beef thawing with a small stream of hot water. cdi - packages placed in plastic bus tubs and tubs placed under cool running water. |
| 2018-01-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored in hand sink. cdi - wiping clothplaced in sanitizing solution. wet wiping cloths stored on prep table. cdi - relocated to into sanitizing solution. |
| 2018-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p taquitos holding below 135f at serving line. cdi - reheated to 165f+. all other hot items at required temp. improvement from last inspection. |
| 2018-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food pans wet stacked on drying rack.separate to allow air drying. |
| 2018-01-09 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in cooler doors. 4-502.11(a) maintain utensils in good repair. one cracked plastic food pan, one broken ice scoop, and one frayed wire scoop discarded. replace as needed. |
| 2018-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of crumbs from cooler door gaskets and wire shelves in coolers. |
| 2018-01-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. clean up debris on ground aro |
| 2018-01-09 |
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 whichquickly moves food particles to the drain. tongs, spatulas, and ice cream scoops stored in water at room temp. keep these in |
| 2017-10-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. squeeze bottles of sour cream in flip top with no labels. keep these labeled. |
| 2017-10-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-10-19 |
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 employee rinse hands for a few seconds then use bare hands to turn off water faucets at ha |
| 2017-10-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf no paper towels at handsinks upon entry; wiping cloth and drink pitcher in ha |
| 2017-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee done used single use gloves after washing hands. cdi - gloves discarded and |
| 2017-10-19 |
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 pollo con crema, chicken, and ribs cooling from last night and still above 45f. cdi - all discarded. |
| 2017-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meat balls in steam line and pork, beef, and refried beans in steam well all holding below 135f. cdi - refried beans and pork came into temp after stirring; meat balls and beef reheated |
| 2017-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce overstocked in flip top and holding above 45f at top. cdi - out of temp portion placed in reach in cooler to cool. |
| 2017-10-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. reattach screen to frame of back door. keep solid door closed until repaired. |
| 2017-10-19 |
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 pollo con crema, chicken and ribs cooling in deep pan while tightly covered. cdi - |
| 2017-10-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one food worker wearing a bracelet while working with food. discussed with pic. |
| 2017-10-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. open bag of corn meal stored on floor of exterior dry goods room. relocated to plastic drink crate and bag closed. also, oberved rice rehe |
| 2017-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored in hand sink. cdi - wiping cloth placed in sanitizing solution. |
| 2017-10-19 |
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. tongs and spatulas stored in water at 66f with floating debris. cdi - water dumpe |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2017-10-19 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in cooler door. |
| 2017-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean debris from prep cooler door gaskets and pooling liquid from inside reach in produce cooler. |
| 2017-10-19 |
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. dumpster lids missing; tras |
| 2017-10-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee purse stored on wire rack by microwave. keep employee items in designated area. |
| 2017-08-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels available at handsink by dish area. cdi - papertowels restocked. |
| 2017-08-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p tub of raw pork stored on top of container of cook ground beef in reach in cooler. cdi - cooler rearranged with raw pork below ready to eat items. |
| 2017-08-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine sanitizer testing at 0ppm. pic call pureforce for service. cdi - facility has switched to single service until repaired. vr - will return within 10 days to verify correction. |
| 2017-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p barbacoa and chicken holding below 135f in the steam well. cdi - both reheated to 165f+. |
| 2017-08-14 |
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 rice, chicharone, menudo, and calabaza cooling for more than 6 hours and still well above 45f in reach in cooler 2. cdi - all discard |
| 2017-08-14 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p sneeze shield at salsa self serve station measured 14 inches high with food set back only 2 inches from edge. cdi - all food moved back by using on row of empty pans a |
| 2017-08-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ice scoop stored on top of ice machine with no barrier in between. cdi - ice scoop sent to dish area to clean; washable tray plac |
| 2017-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of crumbs and food debris from cooler door gaskets throughout. |
| 2017-08-14 |
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 rice, chicharone, menudo, and calabaza cooling while tightly covered and in thick |
| 2017-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few wet stacked food pans. separate to allow air drying. |
| 2017-05-17 |
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. back door held open to vent heat from portable ac unit. cdi - door closed. observed a few sugar ants. c |
| 2017-05-17 |
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 salsa cooling in 5 gallon bucket and covered with tin foil. cdi - discarded due to |
| 2017-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce, tomatoes, and queso cheese holding above 45f in flip top; salsa, beans, and chicken holding above 45f in reach in cooler 2. cdi - out of temp items in flip top relocated to reac |
| 2017-05-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p baked chicken on hot bar holding below 135f. cdi - reheated to 165f+. improvement noted from last inspection. |
| 2017-05-17 |
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 45f. -p salsa cooling since last night and still at 80f. cdi - discarded. |
| 2017-03-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine sanitizer testing at 0ppm chlorine. a call for service was placed. vr - ehs will return later today to verify correction. |
| 2017-03-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food safety manager certification. march 13th 2017 will mark 210 days since permit was issued and will begin a 2 point deduction for this violation. |
| 2017-03-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf facility could no produce employee health policy. cdi - hard copy handout of policy left with staff to review and post in facil |
| 2017-03-06 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing signs in restrooms. cdi - hard copy adhesive handouts left with facility to post. |
| 2017-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken wings, empanadas, and taquitos in serving line and pulled chicken, barbacoa, and carnitas in steam well all holding below 135f. cdi - items in steam well returned to above 165f |
| 2017-03-06 |
45 |
4-501.11 maintain equipment in good repair. gaskets hanging from low prep cooler doors. repair. |
| 2017-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on counter, others stored in sanitizing solution testing at 0ppm chlorine. cdi - solution dumped and remade at correct concentration. |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food containers wet stacked on drying rack. separate to allow air drying. |
| 2017-03-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. screen is broken on screen door at rear of kitchen. repair. |
| 2016-11-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf cooked pork thaw |
| 2016-11-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken, raw beef, and raw pork stored above ready to eat foods like ham and hotdogs in low prep cooler. cdi - rearranged with correct storage order. |
| 2016-11-17 |
19 |
3-501.16(a)(1) maintain tics foods in hot holding at 135f or above. -p rice, chicken wings, and empanadas holding below 135f in steam line. cdi - all reheated to 165f+; suggested that only metal pans are used for items in the steam line. |
| 2016-11-17 |
33 |
3-501.13 use approved thawing methods. cooked pork thawing in plastic bag in handsink. cdi - pork moved to prep sink under running water. |
| 2016-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf sticker residue on one food pan and dried food debris on two others; all stored as clean. cdi - all sent to dish area for processing. |
| 2016-11-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. door to patio held open: observed a few house flys in dining area. cdi - door closed. |
| 2016-11-17 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ice scoops stored on top of ice machine with no barrier in between. cdi - scoops sent to dish are for processing. store in a cont |
| 2016-11-17 |
45 |
4-205.10 equipment shall be used in accordance with manufacturers intended use. tamales and rice stored in two door drink cooler labeled for bottled and canned drinks only. cdi - items removed. |
| 2016-11-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf staff could not locate thin probe thermometer. cdi - manager arrived and located. |
| 2016-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef above cooked chicken. cdi- reoganized |
| 2016-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in facility. |
| 2016-09-21 |
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 multiple containers of tcs foods not date marked. cdi- date marked3-501.18 discard the food requiring date labels once time/tempera |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs fods cold held above 45 f in prep unit. cdi- removed to cool |
| 2016-09-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple tcs foods hot held below 135 f(see temp chart). cdi- reheated above 165 f |
| 2016-09-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed only 1 of 3 hand sinks with ahnd towels present. cdi- restocked |