| Violation Date |
Code |
Description |
| 2018-11-05 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed nearest waste bin located at back rear of kitchen. ensure waste bin located near handwashing sinks with disposable towels. |
| 2018-11-05 |
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 large white storage bin, 1 rubber spatula and lid with heavy cracks and pitti |
| 2018-11-05 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed breading station with same buttermilk and breading used to bread raw chicken, raw seafood and vegetable. ensure separate breading is used to prevent cross contamination. |
| 2018-11-05 |
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 recently prepared pico and guacamole with cut tomatoe cooling in tightl |
| 2018-11-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken hot held at 118 degrees f. cdi, chicken reheated to 196 degrees f |
| 2018-11-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several plates, pan and cutting boards stored as clean but soiled with food debris. cdi, equipment relocated for cleaning.4-501.114 manual and mechanical |
| 2018-11-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed cloth stored on handwashing sink at bar and lotion. cdi, items removed from handwashing sink.6-301.11 handwashing cleanser, availability - pf - observed sanit |
| 2018-11-05 |
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 1 food employee not vigorously rub hands for 10-15 seconds and and employee turn faucet |
| 2018-08-02 |
2 |
general comment: 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p - observed written employee health policies on-site. reminded pic about employee knowledge to ensure reportable illnesses are being reported |
| 2018-08-02 |
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 2 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2018-08-02 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed black soil residues accumulating inside ice machines. ensure ice machines are cleaned at required frequency. |
| 2018-08-02 |
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 bins of cut lettuce and pico prepared today but cooling in covered |
| 2018-08-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed chip bins and containers stored as clean but wet stacked. repeat. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 in |
| 2018-08-02 |
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 large plastic bin stored as clean but heavy pitting and damage. cdi, operator v |
| 2018-08-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloth worn around waist of food employee and cloth stored on vegetable press below prep table. vegetable press relocated for cleaning and towel removed. |
| 2018-04-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken hot held at grill at 121 degrees f. cdi, operator placed chicken on grill to reheat. improvement made since previous inspection. |
| 2018-04-16 |
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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing hands. cdi b |
| 2018-04-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dish machine run several times and 1 of 4 themolabels change color. observed dishtemp plate simulating dishwasher teste |
| 2018-04-16 |
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 jalapeno sauce with dairy and lettuce recently prepared and cooling in d |
| 2018-04-16 |
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 cracked pitcher and rubber spatula with damage. cdi, operator removed items fro |
| 2018-04-16 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed some clean linen stored on ground in office and under chemical storage shelf.4-901.11 equipment and utensils, air-drying |
| 2018-04-16 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. data plate not legible on dish machine. pic stated data plate was ordered. |
| 2018-04-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several quat sanitizer buckets not at required concentration. |
| 2018-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee gloves stored in reach in freezer on cook line. cdi: gloves relocated to storage away from restaurant supplies and employees edu |
| 2018-01-09 |
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 hand sink on cook line beginning to come loose from wall and in need of re-cau |
| 2018-01-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed kitchen employee wearing a watch while donning gloves to work with food/clean dishes. |
| 2018-01-09 |
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 unlabelled spice shakers along cook and prep lines. cdi: labelled. |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce holding above 45f due to overstacking on make table, as well as multiple items (cheese, hamburger meat, occ) in cold drawer holding above 45f due to drawer not bein |
| 2018-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed boom boom sauce and queso holding below 135f in double boiler style steam wells on cook line. cdi: both products voluntarily discarded and replaced with product from hot boxes |
| 2018-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans on clean dish rack with sticker residue left on them after warewashing. cdi: pic informed and pans removed from service to be properly washed. re |
| 2017-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items in hot box holding below 135f due to a brief (35 min) power outage earlier in the day. all items were placed in the hot box less than 4 hours prior to inspection. |
| 2017-10-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink to the right of nacho car station blocked by a small cabinet holding napkins and dry supplies. cdi: cabinet moved away from sink to allow access. |
| 2017-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some pans with sticker residue on them after warewashing on drying racks. cdi: pans with residue were removed from service and sent to dish machine. f |
| 2017-10-24 |
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 produce items (lettuce, diced tomatoes, etc) on cook line without date marks. pic stated that the items in question were ta |
| 2017-10-24 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plugs missing from all three dumpsters in facility waste area. contact property management for replacements and ensure that dumpsters are not replaced with dumpsters mi |
| 2017-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans on drying rack adjacent to walk in stacked wet. repeat. |
| 2017-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two sanitizer buckets at expo area reading less than 50 ppm qac. cdi: buckets dumped and refilled with sanitizer reading between 200 and 400 ppm qac. repeat. |
| 2017-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple clean pans with sticker residue left on them after the warewashing process. observed immersion mixer stored as clean with visible food debris |
| 2017-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed expo line holding unit holding an ambient temperature of 47f. creamy jalapeno sauce and salsa fresca in unit were between 48f and 50f. all items from unit were relocated to walk |
| 2017-07-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle at three compartment sink. cdi: bottle discarded. |
| 2017-07-24 |
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 fresca salsa and tomatoes cooling in walk in covered plastic containers. o |
| 2017-07-24 |
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 spice shakers along cook line with no labels to indicate contents. cdi: spices labelled. |
| 2017-07-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets throughout facility reading 0 ppm qac sanitizer. cdi: all buckets were refilled with sanitizer reading between 200ppm and 400 ppm qac. |
| 2017-07-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken holding at 125f in hot box on cook line. cdi: product reheated to 170f and placed back in hot box. |
| 2017-07-24 |
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 utensils at bar area stored in room temperature water. cdi: utensils rem |
| 2017-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of metal and plastic pans stacked wet on drying racks at warewashing area and in clean utensil storage. cdi: pans were pyramid stacked to facilitate air dryi |
| 2017-07-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at server and expo area displayed with lip contact surface exposed to air. |
| 2017-07-24 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed damaged drain plug on cardboard dumpster. contact property management for replacement. |
| 2017-07-24 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados being cut without being washed or stickers removed in prep area. cdi: employees instructed to wash all produce and remove stickers prior to washing. repeat. |
| 2017-05-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed two handsinks with utensils in the sink or right in front of it. cdi -moved. hand sink areas shall only be used for hand washing. 5-202.12 provide at least 10 |
| 2017-05-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - / 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. repeat - observed several plates, bowls, and pans soil |
| 2017-05-08 |
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 - repeat - observed guacamole and pico cooling tightly covered on make top and reac |
| 2017-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed chiles rellenos (stuffed with cheese, chicken, beef) made on sunday reading 50f. cdi -discarded. observed charro beans and tomato portion mix reading 48-50f after bein |
| 2017-05-08 |
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. - 0pts - observed ice scoop handle stored in ice. observed several utensils store |
| 2017-05-08 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed sticker residue on avocados. ensure stickers are removed from avocados prior to washing. |
| 2017-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple metal and plastic pans stored as clean with slight food debris stuk on them. cdi- vr for cleaning |
| 2017-01-17 |
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. observed soiledd wiping cloth in sanitizer. |
| 2017-01-17 |
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 ice bath cooling of tcs sauces in plastic containers not being stirred. cd |
| 2017-01-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observedt two pans of chicken hot held in steam cabinet at 110 and 120 f. cdi- reheated to 165 f |
| 2017-01-17 |
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 45f. -p observed cooling rate for tcs sauces to be 27 f p/hr. cdi - cooling procedure changed to increse cooling rate |
| 2017-01-17 |
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 food employees handle soiled trash can lids then return to food |