| Violation Date |
Code |
Description |
| 2018-11-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed walls around dish area with peeling paint. |
| 2018-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed spoon in handsink upon arrival. cdi: spoon removed and taken to dish area. 6-301.12 provide paper towels or approved alternative for hand drying at each handsin |
| 2018-11-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed walk in cooler leak dripping into container of clean mushrooms, that were uncovered. cdi: mushrooms voluntarily discarded. |
| 2018-11-28 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p through discussion, employees wash vegetables when they come in, and then place them back into the containers in which they were delivered. cdi: facilit |
| 2018-11-28 |
14 |
4-601.11 (e) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice dispenser on soda machine with heavy black build up. observed ice machine in kitchen with heavy black and pink build up in the chute, on |
| 2018-11-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p employee told ehs that rice was reheated to 165f, but rice was only 140f. cdi: employee was directed to use thermometer to verify temperature of food. product |
| 2018-11-28 |
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 soup cooling at a rate of 0f/min. cdi: methods changed and rate of 1.9f achieved.3-501.14(b) quickly cool tcs foods that are |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice below 135f in steam well. employee stated he just cooked it in the oven. cdi: product was rapidly reheated to over 165f. all other items in facility were properly hot held |
| 2018-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce mix in prep top cooler over stacked and above 45f. cdi: overstacked lettuce was removed and placed in the walk in to rapidly cool. observed bottles of salsa, salsa verde |
| 2018-11-28 |
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 items in walk in cooler prepared yesterday including but not limited to corn, black beans, refried beans, and barbacoa, wi |
| 2018-11-28 |
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 soup, salsa, and mole cooling in deep, plastic containers on counter upon |
| 2018-11-28 |
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 two bottles of liqiuds and container of white granular in kitchen with no labeling. cdi: employee labeled items properly. |
| 2018-11-28 |
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 plastic container being used as scoop for sauce in the walk in cooler. |
| 2018-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups stored as clean in server area. |
| 2018-11-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed sleeved single service lids stored directly on floor in crates. cdi: crate turned upside down to create a lift so items were no |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler leaking a lot of water from fan area. repair so that food is not contaminated. observed rusted racks in walk in cooler. observed gaskets on reach in prep cooler split. repeat violation so |
| 2018-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck to surfaces; observed tongs hanging clean with food debris stuck to surfaces. cdi items placed int |
| 2018-09-25 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (observed kegs stored inside walk-in cooler collecting food debris around t |
| 2018-09-25 |
45 |
repeat4-501.11 maintain equipment in good repair. observed compressor/handler leak inside walk-in cooler in need of repair (currently collecting in large bus tub.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and |
| 2018-09-25 |
53 |
repeat6-501.12 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 issues to physical facilities. ob |
| 2018-05-17 |
53 |
repeat6-501.11 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 areas of walls in kitchen area in need of re-painting/ re-surfacing.6-20 |
| 2018-05-17 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving throughout; outside surfaces of dish machine, shelving underneath micro |
| 2018-05-17 |
45 |
repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11 maintain equipment in good repair. observed melted pl |
| 2018-05-17 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2018-01-24 |
8 |
repeat6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sinks.(points not increased due to different violation number per food code). |
| 2018-01-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers and multi-use cups stacked wet in kitchen area. |
| 2018-01-24 |
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 spoons stored in standing room temp water. |
| 2018-01-24 |
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 issues to physical facilities. (observe |
| 2018-01-24 |
45 |
repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed gasket damaged on reach in prep cooler. |
| 2017-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in quat sanitizer below 200ppm. cdi: buckets refilled with bleach solution. see #14. pic advised to ensure all foh employees know how to check sanitizer co |
| 2017-11-17 |
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 habanero salsa date marked 11/3. cdi: item voluntarily discarded. all other items properly dated |
| 2017-11-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat dispenser dispensing chemical at 0ppm. cdi: facility is using bleach solution until it is fixed. pic spoke with chemical company who will be on location t |
| 2017-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed liquor cup stored in handsink at bar. observed handsink in kitchen blocked by trashcan. |
| 2017-09-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food residue in handsink. cdi: handsink cleaned during inspection. repeat violation |
| 2017-09-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooler drawer unit to be turned off. outlet went out. all foods were above 45f for an unknown amount of time. cdi: items voluntarily discarded. repeat violation previous inspect |
| 2017-09-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored in quat sanitizer below 200ppm. |
| 2017-09-27 |
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 spatulas and spoons stored in room temperature, standing water.cd |
| 2017-09-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, andutensils. observed employee cooking food on line with no hair restraint. repeat violation |
| 2017-05-01 |
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 employee wash hands for only 10 seconds. repeat violation improvement from last inspectio |
| 2017-05-01 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler holding food items at 46f and higher upon arrival. cdi: items voluntarily discarded. maintenance phoned and got walk in to blow air out at 40f. renovations are required to exhaust heat fr |
| 2017-05-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee cooking food on line with no hair restraint. |
| 2017-05-01 |
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, tortilla soup, and salsa cooling in large plastic tubs. items volu |
| 2017-05-01 |
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 several products with date marked for may 1st, that were made on april 30th. cdi: dates were co |
| 2017-05-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prepared foods in walk in above 45f. air blowing into walk in was 47f. cdi: refrigeration company was called and got it so that the cooler was blowing air out at 40f. repeat v |
| 2017-05-01 |
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 queso and tortilla soup in walk in above 45f. items were placed in walk in for cooling on 4/30. cdi: items discarded. repea |
| 2017-05-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored over ready to eat squash in reach in cooler. cdi: pork relocated. |
| 2017-05-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed speed rack with food items stored in front of handsink for cook line. cdi: speedrack relocated. |
| 2017-05-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed signed employee health policies on site. however, staff were unable to say when they should not come to work. cdi: |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in right prep cooler (lettuce, tomatoes, shredded cheese, cooked corn, and pork belly) holding between 49 and 52f. cdi: all items were removed from cooler and tak |
| 2017-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of ground meat overstacked in hot well with the top portion of meat reading 81f. cdi: top portion of meat was voluntarily discarded. remaining meat product measured 147 |
| 2017-03-29 |
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 a large, covered plastic tub of corn that had been prepped the previous day at 49f in walk in cooler. cdi: corn was voluntar |
| 2017-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed both buckets of sanitizer for wiping cloths measuring less than 100ppm quat sanitizer. manufacturers instructions require at least 200ppm. cdi: buckets were changed with sanitizer f |
| 2017-03-29 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed greens stored directly on the shelf in a prep cooler and an uncovered pan of pico de gallo that had been stored uncovered beneath a leaking fan in th |
| 2017-03-29 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee in warewashing area move from loading dirty dishes to |
| 2017-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed that consumer advisory was not specific as to which foods were actually offered undercooked. for example, |
| 2017-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored as clean in warewashing area with food residue on the underside of the blade. cdi: slicer was disassembled and sent through dishmac |
| 2017-03-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle of degreaser stored at three compartment sink in warewashing area. cdi: employee properly labelled bottle as degreaser. |
| 2017-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple pans in warewashing area that had been wet stacked. |
| 2017-03-29 |
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 multiple containers of spices and two squeeze bottles of oil on the cook line with no labels. |
| 2017-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions stored on the floor in the space to the right of walk in cooler. cdi: onions were moved on top of a rack in the are |
| 2017-03-29 |
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 multiple utensils on cook line and at bar area stored in soiled water th |
| 2017-03-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that pic could not adequately explain the facility's employee health policy nor could he provide any written policies |
| 2017-03-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stacks of single service styrofoam cups displayed with lip contact surface uncovered in front expo area. |
| 2017-03-29 |
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 holes in the wall behind dish machine area and a crack in the base of can wash |
| 2017-03-29 |
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 large pan of roast corn allowed to cool improperly overnight in the walk i |
| 2016-11-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooked beef stored on the floor in the walk-in cooler. cdi-beef relocated to a shelf. |
| 2016-11-15 |
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 products not datemarked as required. cdi-product datemarked. |
| 2016-11-15 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed tomatoes being cut without being washed. cdi-tomatoes were washed in food prep sink. |
| 2016-11-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sinks with tongs and utensils stored in them. cdi-items relocated. |