| Violation Date |
Code |
Description |
| 2018-11-09 |
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 part of ceiling missing over walk in cooler. pic stated ceiling had fallen o |
| 2018-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris and residue on shelves in bottom of prep cooler, shelves in walk in cooler, racks used for storage, sides of equipment, and |
| 2018-11-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service articles stored on ground in cabinets by self serve drink area. cdi- pic removed boxes and took to pl |
| 2018-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils. allow to air dry before stacking. repeat violation. |
| 2018-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, steak, and pork holding below 135f in the main steam well. queso was holding below 135f in the tall hot box. ensure all tcs items are above 135f while in hot holdin |
| 2018-11-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee walk to back area of restaurant with gloves on, employee performed task in the back of the facility then returned to the front with the same |
| 2018-11-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee preparing food remove gloves to work on cash register and handle money. employee then donned new gloves and began working with food with no hand wash. hands mu |
| 2018-03-09 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.did not observe a servsafe at time of inspection; pic showed up during inspection. make sure to have one |
| 2018-03-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed drink being stored on food preparation. cdi drink was relocated. |
| 2018-03-09 |
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 more than one employee not using a protective barrier. observed food employee not washing |
| 2018-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces being stored as clean with significant food debris. cdi food contact surfaces returned to ware washing. |
| 2018-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso hot holding below 135 degrees in hot wells. observed chicken hot holding below 135 degrees in hot well. cdi queso was discarded and chicken was reheated above 135 degrees |
| 2018-03-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2018-03-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. at time of inspection observed chicken in water thawing on floor under 3 compartment sink. make sure to store at least 6 inches off the fl |
| 2018-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so sanitizer works effectively. repeat |
| 2018-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on sides of equipment, gaskets and shelving. observed build-up on soda machine dispenser. make sure to increase cleaning frequency. repe |
| 2018-03-09 |
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 food establishment tightly covering salsa and pico while cooling in walk i |
| 2017-11-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a few pans and utensils with food debris on it. cdi items returned to ware washing.4-501.114 maintain sanitizer at correct concentrations when be |
| 2017-11-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat foods (uncovered tomatoes). cdi items were relocated to the bottom shelf. |
| 2017-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ground beef, 4 pans of rice, 1 pan of chicken, 2 pans of beans, 1 pan on rice (line) holding below 135 degrees. cdi items were discarded. repeat verification required. |
| 2017-11-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink on front line. cdi paper towels were provided. |
| 2017-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer will work effectively. |
| 2017-11-09 |
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 in reach in unit on shelving and gaskets. observed minor debris on nonfood contact surfaces of drink machine. increase cleaning fr |
| 2017-11-09 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a few dented cans comingling with nondented cans. cdi pic pulled cans to be credited. |
| 2017-07-26 |
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 dusty ceilings in back room over food preparatio |
| 2017-07-26 |
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 bracelets while performing food preparation. make sure all food employees take off jewelry other than a plain |
| 2017-07-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies. make sure to have pest control address and keep doors closed. |
| 2017-07-26 |
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 tomatoes, pico de gallo, salsa and lettuce that was prepared and still coo |
| 2017-07-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ground beef hot holding below 135 degrees. cdi ground beef reheat to 170 degrees. repeat |
| 2017-07-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer and dicer stored as clean with food debris on it. cdi items returned to ware washing. |
| 2017-07-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage being stored on food preparation counter. cdi drink moved. repeat |
| 2017-05-09 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.upon entrance to food establishment, did not observe a certified food protection manager. |
| 2017-05-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c food establishment shall have a designated area for employees to eat, drink, and use tobacco to avoid contamination of equipment, single service, and food/food ingredients. observed panera coffee cup (employ |
| 2017-05-09 |
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 food employee not using a protective barrier when hand washing. cdi pic instructed food e |
| 2017-05-09 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee handling tomatoes and green peppers; processing to be used in salsa and pico de gallo. cdi f |
| 2017-05-09 |
8 |
•6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at first hand sink. cdi papertowels provided. |
| 2017-05-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed diced chicken hot holding below 135. cdi chicken reheated to 165 degrees. |
| 2017-05-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed catering bags on the floor upon arrival to food establishment. make sure to keep bags off the ground at least 6 inches. |
| 2017-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils have time to air dry for sanitizer to work properly. repeat |
| 2017-05-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf test strips for quat ammonium were expired 2015. verification visit required4-501.116 warewashing equipment, determining chemical sanitizer concentration - pf quat ammonim |
| 2017-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on sneeze guard right side over hand sink and near food preparation counters. make sure to keep clean. |
| 2017-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed catering orders items such as salsa, lettce and pico de gallo cold holding above 45 degrees. cdi food placed in walk in cooler for rapid cool down. explained to pic food needs t |
| 2017-02-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce and veggies being stored over pico de gallo. cdi informed pic of correct storage order and items will be moved to ensure contamination does not occur. |
| 2017-02-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure equipment and utensils are able to have adequate air drying. |
| 2017-02-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored in quat ammonium sanitizer reading less than 50 ppm. make sure all sanitizer buckets are holding at appropriate sanitizer concentration per manufactur |
| 2017-02-06 |
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 pico de gallo and lettuce in walk in cooler tightly wrapped and stack |
| 2017-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lemon slicer, large plastic containers, and can opener deemed as clean. items had food debris and build-up. cdi all items return to ware washing for r |
| 2017-02-06 |
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 food employee not using a protective barrier when turning off the faucet. cdi employee re |