| Violation Date |
Code |
Description |
| 2018-11-30 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the meat and vegetable reach in coolers. replace gaskets.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles |
| 2018-11-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed bags of lettuce, cilantro and bananas stored on the floor. cdi - items were removed from the floor.3-305.14 food preparation - |
| 2018-11-30 |
33 |
3-501.13 use approved thawing methods. - observed chicken thawing on the counter. cdi - explained proper thawing methods; chicken was moved to the reach in cooler to thaw. |
| 2018-11-30 |
6 |
2-301.14 wash hands after activities that contaminate them. -p 2-301.14 wash hands before donning gloves and between gloves uses. -p - observed an employee crack raw shell eggs with bare hands then put on clean gloves. cdi - stopped the employee and the |
| 2018-08-08 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temperature of 62f. all tcs items were removed until the unit can be repaired. verification required 8/18/2018. |
| 2018-08-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several fruit flies in the facility. |
| 2018-08-08 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tomatoes, lettuce and cole slaw above 45f in the prep top. cdi - items were placed in the reach in cooler to cool; see temperature chart. |
| 2018-04-16 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee's water bottle stored above the prep sink. cdi - bottle was discarded. |
| 2018-04-16 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw sausage stored on top of pineapples and raw chorizo stored above peppers in the reach in cooler. cdi - items were rearranged correctly.3-302.11(a) separate t |
| 2018-04-16 |
1 |
general comment 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - no certified food protection manager onsite; facility has until 4/26/2018 to get certification or points will be taken on the next inspections. pic st |
| 2018-04-16 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed an employee washing dishes in 94f water. cdi - more hot water was added.4-302.14 provide a test ki |
| 2018-04-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs on the counter at 64f, lettuce in the prep top at 49f, cole slaw in the prep top at 47f, raw beef on the counter at 64f and raw fish on the counter at 67f. cdi - be |
| 2018-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of masa stored on floor in bakery dry good storage area. cdi- bag stored off the floor. |
| 2018-03-01 |
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 tamales cooling in too deep of an amount to proper cool. cdi- tamales move |
| 2018-03-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed large pot of tamales that had been removed from stove and was not properly hot held at 115 degrees, pic said had been removed from stove approx. 1 hr ago. cdi- tamales reheated |
| 2018-03-01 |
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 tamales made of meat cooling in blast chiller at 72 degrees approx. 2 hrs since cooling began. pan of tamales was too deep a |
| 2018-03-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being stored above heads of cabbage in fridge unit. cdi- chicken stored on bottom shelf away from cabbage. |
| 2018-03-01 |
1 |
2-102.12 pic (person in charge) shall demonstrate knowledge by being a certified food protection manager (cfpm). observed nocfpm on site. servsafe certification is an example and facility has until 4-28-17 for compliance or 2 points will be deducted offin |
| 2017-10-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed sanitizer, chloro at the 3 compartment sink below 50ppm. cdi by putting 2 capfuls of bleach, chloro in the sink. revie |
| 2017-10-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. obserevd closed bins of baked items on the floor in the front area and with containers of creme fillings on the floor in the back |
| 2017-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice in milk, arroz en leche, 71f on the counter, lettuce 46f in the top of the prep cooler and a case of eggs on the dry storage shelf. cdi by putting rice in milk and the eg |
| 2017-10-25 |
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 refried beans 104f and pork 107f not being rapidly cooled in the blast chiller. cdi (corrected during inspection) by placi |
| 2017-10-25 |
1 |
2-102.12 pic (person in charge) shall demonstrate knowledge by being a certified food protection manager (cfpm). observed no cfpm on site. servsafe certification is an example and facility has until 4-28-17 for compliance or 2 points will be deducted of |