| Violation Date |
Code |
Description |
| 2018-10-23 |
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 several scooping devices stored in food products lacking handles. item |
| 2018-10-23 |
27 |
3-502.11 obtain a variance for specialized processes.-pf pic stated during inspection that the chopped cabbage mix used for the pupusas in the facility is kept out of temperature controls and is instead soaked in a vinegar product. this would constitute |
| 2018-10-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of bleach not labelled as to its contents. item labelled by pic during inspection. |
| 2018-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato dicer stored as clean with residue present on the cutting blade surfaces. item was taken for re-processing during inspection. observed severa |
| 2017-12-14 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee touching tortillas with bare hands. cdi items voluntarily discarded. ehs trained employees on when bare hand contact is allowed and when i |
| 2017-12-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2017-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two container in hot holding unit below 135f. cdi containers were reheated in oven above 165f. see temperature chart for temperature observations. verification required. |
| 2017-12-14 |
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 horchata, queso and atol not date marked. cdi items labeled. verification required. |
| 2017-12-14 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed medications and vitamins stored on shelf above prep table. cdi items relocated to approved location. |
| 2017-12-14 |
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 cooked tomato sauce and atol cooling out of temperature control. cdi ite |
| 2017-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tray with tortillas stored beside stove top on trash can. cdi tray relocated to approved location. |
| 2017-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored directly on prep surfaces. |
| 2017-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-12-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed two boxes of single service containers stored directly on floor. |
| 2017-12-14 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee food stored on prep surface and in direct contact with customer food items in reach-in cooler. |
| 2017-08-30 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed damp chlorine test strips. get new chlorine test strips. |
| 2017-08-30 |
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 ice scoop and spoon stored in room temperature water. cdi water contai |
| 2017-08-30 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf observed tamales being hot held in a cambro unit. cambro is for temporary hot holding or transportation of hot food. keep tamales in the steam table or get a plug in hot hold unit. tamal |
| 2017-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 4 trays of pupusas filled with pork, rice and beans, cheese and lorocco (flower buds) on the prep table at 58f. cdi by putting them in the refrigerator until cooking/ reheatin |
| 2017-08-30 |
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 leftover tamales 83f. tamales were wrapped in a corn husk and foil and improperly cooled in a covered pan. cdi (corrected |