| Violation Date |
Code |
Description |
| 2018-12-11 |
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; improvement noted since last inspection. |
| 2018-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed salsa verde out on a dunnage rack at 56f. cdi - salsa was placed in the reach in cooler with ice to cool. |
| 2018-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed several items in the hot hold case holding below 135f; see temperature chart. cdi - pic placed the items on tphc for today and will have the unit looked at to make sure it is |
| 2018-12-11 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above cut onions in the prep unit. cdi - items were rearranged correctly.3-302.11(a) separate the different types of raw animal foods. -p - |
| 2018-12-11 |
8 |
repeat violation 5-205.11 maintain access to handsinks.-pf - observed a dunnage rack and a container in front of the handsink by the back door. cdi - items were removed; do not block hand sinks. |
| 2018-12-11 |
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 employees wash for less than 15 seconds and then turn off the faucet with bare hands. |
| 2018-08-09 |
53 |
general comment 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 needed on the floor b |
| 2018-08-09 |
47 |
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 tracks of the raw meat cases and the shelves in the reach in coolers. |
| 2018-08-09 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and plates stacked wet. |
| 2018-08-09 |
26 |
repeat violation 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bottle of bleach sanitizer too strong and bleaching out the test strip. cdi - bottle was remade at 50 ppm.7-102.11 label working containers of toxi |
| 2018-08-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed items in 0 ppm bleach sanitizer in the 3 compartment sink. cdi - sanitizer was remade at 50 ppm.4-601.11(a) equipment food contact surfaces and utensils shal |
| 2018-08-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chorizo stored above vegetables and cole slaw in the reach in cooler. cdi - chorizo was moved to a correct location. |
| 2018-08-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a dunnage rack and large pots blocking the hand sink by the back door. cdi - items were removed. |
| 2018-06-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack raw eggs with gloves on then touch a spatula and a pot. cdi - stopped the employee and explained the violation; employee discarded |
| 2018-06-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken, cooked onions and beef holding below 135f in the hot hold case. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-06-07 |
26 |
repeat violation 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bottle of bleach sanitizer too strong and bleaching out the test strip. cdi - bottle was remade at 300 ppm.7-102.11 label working containers of tox |
| 2018-06-07 |
31 |
repeat violation 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 a container of chicken cooling with a lid in the prep u |
| 2018-06-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - observed the front door open upon arrival for the inspection. cdi - the door was closed. observed some flies in the facility; keeping the door closed will help prevent them fr |
| 2018-03-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observedemployee personal food items stored along with restaurant items. cdi- personal food items disposed of by worker. |
| 2018-03-05 |
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 corn for ncda approved tortilla maker cooling in 5 gallon buckets with lid |
| 2018-03-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed spray bottle of chlorine sanitizer in meat marked above 200 ppm. cdi- bottle diluted to proper strength. |
| 2018-03-05 |
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 observed chicharrones in warming box |
| 2018-03-05 |
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 opened package of fud ham in meat market case date marked for 8 days ago. observed opened bag of |
| 2018-03-05 |
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 2 covered 5 gallon buckets of cooked corn for ncda permitted tortilla maker at 72 degrees in fridge approx. 1 hr since cooli |
| 2018-03-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed un-washed tomatillas stored above papusas in fridge. cdi- unwashed produce moved to walk in cooler. |
| 2018-03-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open employee drink stored in fridge above restaurant foods. cdi- drink removed. |
| 2017-11-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p observed raw pork stored above smoked pork chops and raw chicken stored above raw pork in meat market display cooler. cdi- f |
| 2017-11-27 |
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 shrimp soup cooked and cooling in a 3 gallon container for approx. 5.5 hrs at 56 degrees. observed cooked and cooling corn t |
| 2017-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken tamales in display hot holding unit at 126-130 degrees. cdi- tamales voluntarily disposed of by pic. facility has a history of problems maintaining foods at proper temp |
| 2017-11-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food items stored along with restaurant items. cdi- personal items moved to separate designated area. |
| 2017-11-27 |
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 deep container of green salsa with a tight lid cooling in salsa fridge at |
| 2017-08-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one spray bottle of chlorine sanitizer too strong. cdi- sanitizer diluted to proper strength. |
| 2017-08-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pieces of baked chicken in display warmer at 126 said by pic to have been hot holding approx. 3 hrs. cdi- chicken reheated to 165 for proper hot holding. may need to limit time |
| 2017-08-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat cuber not used today stored dirty with meat debris on blades. (repeat) be sure all food contact surfaces are cleaned min. every 4 hr of use |
| 2017-08-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed plastic bagged cactus stored touching pans of raw beef in display cooler. observed boxes of raw shell eggs stored above cheeses and tortillas in walk in cooler. observed raw pork s |
| 2017-05-25 |
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 cooked tripe decrease only 11 degrees over 1 hour from 94f-83f. after cooling for 40 minutes prior to arrival. cdi by breaki |
| 2017-05-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. only certified food handlers observed onsite. |
| 2017-05-25 |
6 |
2-301.15 only wash hands in handwashing sink.-pf 2-301.14 wash hands before donning gloves and between gloves uses.-p observed one employee wash gloved hands inside the prep sink and the same employee wash gloved hands a second time at the handsink. cdi b |
| 2017-05-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels for hand drying provided at either restroom handsink. including the restroom in the dining area marked for employees only. cdi by providin |
| 2017-05-25 |
10 |
3-202.11 temperature - p,pf raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45f or less. observed boxes of shelled eggs the pic stated were picked up from supplier in a personal car at 54f in boxes. pic st |
| 2017-05-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork and chicken stored on shelving above cooked soup and cabeza inside the reach in cooler. observed smoked pork chops stored in the meat market case next to and under raw mea |
| 2017-05-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris left on the meat cuber. according to the pic the cuber was cleaned and stored for once a week use. cdi by advising to break down to rewash/rins |
| 2017-05-25 |
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 queso frescos, deli meats and smoked pork chops left without date marking. 3-501.18 discard the food requiring date labels once tim |
| 2017-05-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser left unlabeled. cdi by labeling. |
| 2017-05-25 |
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 tripe cooling while covered inside a large pot inside the walk in cooler n |
| 2017-05-25 |
39 |
3-304.14(b)(1) hold in-use wiping cloths in sanitizer between uses. label sanitizer wiping cloth buckets. cdi by labeling. |
| 2017-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor food debris build up on shelving used to store clean utensils over the 3 comp sink and inside the flip top cooler gaskets. |
| 2017-05-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and ribs with a few pieces slightly below 135f. cdi by reheating both to 190sf. |
| 2017-02-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed refried beans 129f on the steam table. cdi by reheating to 184 on the stove top. |
| 2017-02-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed pan of raw chicken sitting on a trash can used for a table and meat tenderizer sitting on the floor on the meat market side. cdi by placing the pan onto a |
| 2017-02-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shelled eggs over cooked refried beans that were cooling in the 2 door refrigerator. cdi by moving eggs to a lower shelf. |
| 2017-02-10 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf observed large pots that do not fit in the 3 comp sink. either use pots that fit into the sink or install a bigger sink. |
| 2017-02-10 |
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 a 2 inch deep half pan of refried beans covered with plastic cooling in t |
| 2017-02-10 |
8 |
6-301.14 handwashing signage - c observed no hand wash signs in the meat market area or the two rest rooms. cdi (corrected during inspection) 3 hand wash signs provided. |