| Violation Date |
Code |
Description |
| 2018-12-28 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed 4 ceiling vents near back door of kitchen with |
| 2018-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving where the nacho chips are stored. |
| 2018-12-28 |
45 |
4-101.11 characteristics-materials for construction and repair - ensure equipment is made of durable, non absorbent, and corrosion resistant materials. observed bottom shelves of prep. tables being covered in aluminum foil. |
| 2018-12-28 |
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 spice containers and squirt bottles on prep. line not labeled. |
| 2018-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with debris on the backside of the blade, 2 utensils stored clean with debris on them, and bowls used for salsa and rice w |
| 2018-08-03 |
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 at 50f in a 5 gallon bucket in the walk in cooler. p |
| 2018-08-03 |
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 chicken stock from 7/19 and pinto beans made on 7/24 in the walk in cooler. cdi- products were |
| 2018-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed facility holding sour cream at room temperature and pico de gallo mix stored above the flip top cooler above 45f (see chart). cdi- all products discarded. ehs recommended usi |
| 2018-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork carnitas and shrimp hot holding below 135f (see chart). cdi- carnitas were reheated to above 165f and shrimp was discarded (see chart). |
| 2018-08-03 |
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 a large container (5 gallon bucket) of cooked tomato sauce in the walk in cooler at 50f. pic indicated the sauce was made |
| 2018-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer that had not been used today with visible food debris on the back of the blade. cdi- item was cleaned.4-602.11 clean the equipment and |
| 2018-08-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored directly above raw shrimp in the walk in cooler. cdi- storage rearranged. |
| 2018-05-03 |
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 an employee handling sliced deli ham without gloves on. cdi- product discarded. |
| 2018-05-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee place raw chicken onto the grill with gloves on then wipe gloves onto a soiled wiping cloth and proceed with other tasks without changing |
| 2018-05-03 |
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 cooked pinto beans in the walk in cooler at 49f in a high volume container. pic indicated the beans were made on the previ |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sour cream being stored at room temperature and a squirt bottle of salsa in an metal pan both cold holding above 45f (see chart). cdi- product discarded. |
| 2018-05-03 |
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 facility cooling foods such as pinto beans and queso cheese sauce in high |
| 2018-05-03 |
39 |
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 visible soiled dry wiping cloths being stored on prep surfaces. |
| 2018-05-03 |
45 |
4-502.11(a) maintain utensils in good repair. observed 2 green cutting boards that were no longer easily cleanable due to melted plastic/burns. |
| 2018-02-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed missing plumbing from underneath the prep sink near the back dish machine. manager stated the piping was damaged when cleaning over the weekend. it will be repaired this week. |
| 2018-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves and floor in the walk in cooler, the shelves inside all of the prep line coolers, and the black push cart. have cl |
| 2018-02-06 |
45 |
4-501.11 maintain equipment in good repair. observed a burned out light in the hoodvent system. cdi-the light bulb was replaced. |
| 2018-02-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed the back door propped open with a brick. manager stated that the pest control company was here and accidentally left the door open. if doors are going to be propped |
| 2018-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans and a grater with food buildup stored on the clean equipment rack. cdi-the pans were pulled aside for proper washing and sanitizing. r |
| 2017-10-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee altoids being stored on the shelf holding cleaning equipment. cdi-the altoids were moved to another location. |
| 2017-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. |
| 2017-10-25 |
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 plastic containers with no handles stored in the dry storage |
| 2017-10-25 |
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 the rice that did not fully cool properly due to a tightly covered wrapp |
| 2017-10-25 |
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 carnitas in the walk in cooler with a date of 10-15. cdi- the carnitas had the incorrect d |
| 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 rice in the small reach in cooler at 56f. the product was made yesterday and did not fully cool properly. cdi-the rice w |
| 2017-10-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the chopper stored in the clean equipment bin. cdi-the chopper was sent back to the dish machine for proper cleaning and sanitizing. |
| 2017-10-25 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee bare hand cooked chicken. cdi-the employee properly washed their hands and donned gloves. the chicken was placed back onto the grill. |