| Violation Date |
Code |
Description |
| 2018-11-28 |
43 |
repeat:4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at register area overstacked and not protected. 4-903.11(a) store single-use and single-service articles to prevent contamination and at leas |
| 2018-11-28 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal sheet trays and plastic containers wet stacked on back dish shelf.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry loca |
| 2018-11-28 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer inside 2 buckets at front too strong for fcs - exceeded 400ppm. cdi: diluted to proper concentration.3-304.14(e) store sanitizer containers used for wet wiping |
| 2018-11-28 |
33 |
general comment:3-501.13 use approved thawing methods. observed bags of beans and sauces thawing in standing water inside large trash can. |
| 2018-11-28 |
31 |
repeat: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 empanadas cooling on sheet trays inside walk-in cooler tightly wra |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed baked chicken inside hot box on cook line at 113-123f. it was determined that hot box was accidentally turned off for a short period of time. cdi: chicken was discarded. |
| 2018-09-04 |
43 |
repeat:4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at register area overstacked and not protected exposing lips of cups. observed spoons at customer self service area with eating surface expos |
| 2018-09-04 |
41 |
general comment: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 scoop stored on top if ice machine. observed scoop h |
| 2018-09-04 |
39 |
repeat:3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several sanitizer buckets stored on the kitchen floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one bucket of quat sanitizer |
| 2018-09-04 |
31 |
repeat: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 slaw cooling in closed portioned containers. slaw was being used f |
| 2018-09-04 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed food debris on metal rack stored on top of sheet trays at 3-comp sink. cdi: cleaning process started. improvement has been noted on cleaning o |
| 2018-05-30 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed plates stored inside handsink behind front counter. cdi: plates removed. |
| 2018-05-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed quat sanitizer at 50ppm at 3 comp sink. cdi: by correcting to 200ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touc |
| 2018-05-30 |
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 chicken empanadas cooling while wrapped tightly in reach-in combo cooler/ |
| 2018-05-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of plantains stored on the walk-in freezer floor. |
| 2018-05-30 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food handlers wearing watches. |
| 2018-05-30 |
6 |
general comment:2-301.14 wash hands after activities that contaminate them. -p. observed employees not washing hands when returning back into kitchen from back door. cdi: discussion with manager; hands were properly washed. |
| 2018-05-30 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed mutiple containers and pans wet stacked on dish shelf. |
| 2018-05-30 |
43 |
general comment:4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at register area overstacked and not protected exposing lips of cups. |
| 2018-05-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both lids missing from dumpster. |
| 2018-05-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer in buckets at 50ppm. cdi: by correcting to 200ppm.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed some sanitizer buckets sto |
| 2018-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. |
| 2018-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed both gaskets on reach in refrigerator/freezer combo unit in need of replacement. |
| 2018-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-03-06 |
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 chicken cooling for empanadas sitting on top of ice bath so chicken in se |
| 2018-03-06 |
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 chicken left to cool for empanadas on improper ice bath not cooling at sufficient rate to meet cooling parameters . cdi cha |
| 2017-11-09 |
6 |
2-301.14 when to wash - p observed employee come in to work and donn gloves without washing hands . repeat violation.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and u |
| 2017-11-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed larger chicken breast being cooked with legs and thighs and some of the thicker breasts are only reaching 150 degrees. |
| 2017-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans soiled with food debris stored as clean. cdi took to rewash. repeat violation. |
| 2017-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-11-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on floor. |
| 2017-08-16 |
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 chicken cooling stacked in pans which were tightly covered . cdi chicken |
| 2017-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans soiled with food debris stored as clean. cdi took to rewash. |
| 2017-08-16 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed one handsink in rear kitchen only reaching 84 degrees. 10 day verification required. |
| 2017-08-16 |
6 |
2-301.14 when to wash - p observed employee report to work and donn gloves without washing hands . cdi pic had employee wash hands. |
| 2017-05-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wiping cleaning equipment in hand sink. cdi- removed |
| 2017-05-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility had dish machine test strips but empty roll of qac test strips. |
| 2017-05-18 |
36 |
.6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in kitchen. |
| 2017-05-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed hot foods held covered in low surface area to volume ratio containers, fi |
| 2017-05-18 |
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 facility cooling cooked rice and beans on cart in kitchen. when asked about cooling procedure, pic stated it does not change |
| 2017-05-18 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple food employees handle soiled handles with gloves then return to food perparation without glove change and hand wash. cdithrough instruction |
| 2017-05-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees donn gloves withour first washing hands. cdi through instruction |