| Violation Date |
Code |
Description |
| 2018-11-05 |
45 |
4-205.10 food equipment, certification and classification. observed cooler intended for storage of bottled drinks used to holdpotentially hazardous foods such as salsa. cooler had an ambient air temperature of 53f and was not holding salsa at 45f or bel |
| 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 two pans of rice in walk in cooler that did not reach 70f within 2 hours. |
| 2018-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several pre portioned containers of salsa in a small cooler by side door that were between 47f - 51f. pic stated salsa was placed in cooler last night. cooler is made to hold |
| 2018-11-05 |
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 two pans of rice in walk in cooler at 85f - 95f. rice began cooling at 10:00 a.m. both pans of rice were still above 70f |
| 2018-11-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. observed unwashed produce stored above washed produce in walk in cooler. be sure to store unwashed produce below washed produce and all other ready to eat foods. discussed storage order wit |
| 2018-05-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster sliding doors opened. |
| 2018-05-30 |
45 |
4-205.10 food equipment, certification and classification - c observed cooler intended for storage of bottled drinks used to hold potentially hazardous foods such as salsa. items moved. |
| 2018-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of cups. repeat |
| 2018-05-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed air thermometer missing at cold holding unit. |
| 2018-05-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sink at bar area obstructed by case of beer. cdi, product removed. |
| 2018-05-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration less than 50ppm quat in 4 sani buckets. cdi, sanitizer refreshed. |
| 2018-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in flip top holding temperature above 45f. cdi, items placed on time for reminder of the day. items were placed in cooler at 11 am, and will be discarded at 3 |
| 2018-05-10 |
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 items in walk in cooler holding temperature between 42-45f. items were held past expirat |
| 2018-05-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu with several items that pic stated were not served undercooked. observed menu items not labeled with |
| 2018-05-10 |
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 salsa cooling in large, tightly covered container. salsa would have not re |
| 2018-05-10 |
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 working squeeze bottles with no identifying label. |
| 2018-05-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in solution with less than 5oppm quat. |
| 2018-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed flip top not able to hold temperature of foods at 45f or below. |
| 2018-02-16 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed incorrect consumer advisory, food establishment not properly washing and sanitizing food contact surfaces, not preventing food employees from potential cross-c |
| 2018-02-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored on top of hot holding equipment, rice bins, in walk in cooler above food ingredients. cdi pic discarded all beverages. |
| 2018-02-16 |
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 cilantro bundles with no gloves on; being processed cut for topping on tacos. cdi p |
| 2018-02-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed two pans of cooked stuffed peppers in reach in unit not covered. cdi pic wrapped product. repeat points not escalated for two unwrapped pans; if seen |
| 2018-02-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p at time of inspection observed cutting boards and knives with food debris. after discussion with pic stated that items are only cleaned at end of night. c |
| 2018-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top unit not keeping food below 45 degrees. cdi please see temperature chart. all product was discarded. verification required |
| 2018-02-16 |
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 pork date marked 2/2. cdi product was discarded.3-501.17 date mark/label all tcs foods that are |
| 2018-02-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed ceviche on new menus; pic unable to provide parasite destruction. cdi ceviche discarded and pic will ensu |
| 2018-02-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink on line with significant food debris. cdi discussion with pic regarding purpose of handsink; will follow up with employees. hand sink was cleaned. at |
| 2018-02-16 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open. make sure to keep closed or have a proper protection to ensure insects or rodents will not enter. |
| 2018-02-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor. make sure to keep off floor at least 6 inches. *truck delivery right after lunch; just make sure to put in a t |
| 2018-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so sanitizer can work effectively. |
| 2018-02-16 |
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 bottles containing oils and aqueous solutions not labeled. observed shakers containing spices with no label. make sure to |
| 2018-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in unit (middle flip top unit). observed cold holding unit with flip top part not cold holding below 45 degrees. make sure to keep in good repair.4-502.11 (c ) maintain air thermom |
| 2018-02-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed.*shared facility, will contact other food establishments within next visit.* |
| 2018-02-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2017-11-21 |
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 washing hands, finish with soap still on hands/arms and turn off faucet wit |
| 2017-11-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed raw shell eggs being stored over ready to eat onions, lettuce and salsa. cdi raw eggs |
| 2017-11-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris inside ice machine where ice is formed. make sure to increase cleaning frequency.4-601.11(a) equipment food contact surfaces and ute |
| 2017-11-21 |
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 corn, mushrooms, milk, hot dogs, pico de gallo, eggs, cheviche not date marked. cdi items were all discarded. observed ham and othe |
| 2017-11-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 bottles containing pure bleach, fabolosa and unknown cleaner not labeled. cdi pic directed to label bottles; unknown cleaner was discarded. |
| 2017-11-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor under the hand sink (potential contamination). make sure to store at least off the ground. |
| 2017-11-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees performing food preparation not wearing hair restraints. make sure to wear hair restraints while perform |
| 2017-11-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in women and men restroom. make sure to have tiles that are smooth, easily cleanable and nonabsorbent. |
| 2017-11-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones being stored on food preparation surfaces. observed employee eyeglass, cell phone and coffee (container) being store |
| 2017-11-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. upon entrance to food establishment observed food on the floor and food under shelving in walk in cooler. make sure to store at least 6 in |
| 2017-08-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees attempt to donn gloves without first washing hands. cdi- pic had them wash hands repeat but nopoints improvement |
| 2017-08-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverages stored above hand towel dispenser over hand sink. cdi- discarded |
| 2017-08-25 |
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 queso cooling at the 2 hr mark at 86 f , pic not positive of time or temperature. cdi- reheated above 165 f |
| 2017-08-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies throughout restaurant. |
| 2017-08-25 |
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 tcs foods cooling in low surface area to volume ratio plastic containers |
| 2017-08-25 |
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 diced tomatoes and cooked ceviche. cdi- discarded |
| 2017-08-16 |
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 2 of 3 employees not wash ahnds long enough before doning gloves. cdi- instruction provide |
| 2017-08-16 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 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 multiple soiled wiping clo |
| 2017-08-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed open pitchers at bar. |
| 2017-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2017-08-16 |
33 |
3-501.13 use approved thawing methods. observed vacuum packaged tilapia in container of water at 55 f in rear kitchen. |
| 2017-08-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of solution at bar. labeled |
| 2017-08-16 |
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 open hotdogs and ham no date marked. cdi- date marked |
| 2017-08-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in pot on stove at 109 f. cdi- reheated to 165 f |
| 2017-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food employee reusing soiled knives from magnet on wall. observed no sanitizer made except at bar and 3 comp sink full and sanitizer dispenser hose un |
| 2017-08-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and beef stored over ready to eat foods in drawer below griddle. vr reorganize |
| 2017-08-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employees dumping into hand sinks and wash cloth stored on hand sink. cd- instruction provided |
| 2017-08-16 |
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 cook on front line handling cooked shells with abre hands. cdi- stopped hands washed ; gloves donned |
| 2017-08-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on rear prep table. cdi- removed |