| Violation Date |
Code |
Description |
| 2018-11-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use take out boxes stored on top shelf in kitchen area with food contact surface facing up. cdi: box oriented to cover f |
| 2018-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled bottle of simple green and degreaser on back storage rack across from mop sink with no labels. cdi: both products labelled. |
| 2018-11-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed al pastor holding between 130f and 133f in hot box. pic stated that it is likely that product lost temp during the process of cutting from the spinner and transferring to hot b |
| 2018-11-08 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign posted in men's restroom. cdi: pic printed sign and posted in restroom. |
| 2018-07-18 |
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 shrimp at 71f cooling in reach in unit rated for holding on cook li |
| 2018-07-18 |
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 obsverved heavy cream dated for 07/11 in walk in unit, salami dated for 06/27 in cold drawer on cook line |
| 2018-07-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed diced potato in hand sink on cook line at beginning of inspection. cdi: employees directed not to dump food in hand sinks and potato removed. |
| 2018-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in the middle flip top unit holding between 48f and 52f. pic believes that someone accidentally moved thermostat during cleaning this morning. cdi: all tcs foods were |
| 2018-05-24 |
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 several tcs foods on cook line with no date marks, including hot dogs, brie, ham, and milk. cdi: all items were dated with open dat |
| 2018-05-24 |
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 queso cooling in a deep metal pan in walk in with no stirring to disrupt t |
| 2018-05-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed that leftmost steam well had been turned off during lunch service and all items in it were holding below 135f. cdi: all out of temperature items were voluntarily discarded. |
| 2018-05-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at bar area and at server station displayed with lip contact surface exposed to potetial contamination from air. |
| 2018-05-24 |
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 caulking loose from right drainboard of dish machine and minor black residue f |
| 2018-05-24 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados with stickers on them after wash process. ensure that stickers are removed and avocados washed prior to use. |
| 2018-02-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed garlic oil at 68f near range. pic stated garlic oil made in house was not under temperature control. pic stated garlic oil will be pla |
| 2018-02-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed most foods in main cook line without a date mark. ensure date marks/dates from large batches follows product once it is divided. vr |
| 2018-02-02 |
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 squeeze bottles, and working containers without identifying label. |
| 2018-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration in sanitizer buckets below 200ppm quat. cdi, pic replenished sanitizer.4-602.11 clean the equipment and utensils used with nontcs foods |
| 2018-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. |
| 2018-02-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in low concentration sanitizer. |
| 2017-10-04 |
8 |
6-301.14 post a handwash sign at each handsink. no hand wash signs were posted in facility. left spanish and english signs to be posted. |
| 2017-10-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the facility. facility has added fly light in kitchen but air curtains still need to be running at all times. |
| 2017-10-04 |
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 pico made today in a very large, plastic container with lid at 44f (still |
| 2017-10-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf ceviche on menu had an asterisk and the bottom of the menu says *raw fish but there is no advisory statement. ret |
| 2017-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved salsas on salsa bar at 45-48f. ice had melted so it was not touching sides of pans. stirred product and added ice to cover all sides of pans. |
| 2017-10-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken adobo at 99f and pork at 118f in hot box. removed and reheated above 165f and placed back in hot box. |
| 2017-10-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees walking around the kitchen with gloves on. once a task is completed, they need to remove gloves.3-302.11(a) separate unwashed produce from r |
| 2017-10-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -pobs |