| Violation Date |
Code |
Description |
| 2018-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement . observed reach in cooler not holding proper temperatures and in need of repair. 10 day verification required. |
| 2018-10-10 |
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 utensils stored in water measuring 68 degrees. cdi moved to storage in |
| 2018-10-10 |
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 beans cooled from last night in too great of volume . cdi discarded and |
| 2018-10-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk reminder missing on menu for all of the breakfast dishes and tbone steak items on menu. 10 day |
| 2018-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa verde, habenero salsa ( in salsa unit and reach in) , milk , salsa roja at greater than 45 degrees . cdi discarded. repeat |
| 2018-10-10 |
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 in two large pans cooled from last night and greater than 45 degrees . cdi discarded. repeat |
| 2018-07-19 |
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 beef soup in large plastic container cooled from last night still at 55 degrees at time of inspection. cdi discarded. |
| 2018-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, cabbage, tamales all being held at greater than 45 degrees . cdi discarded. |
| 2018-07-19 |
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 pastelitos , habenero salsa , chicken soup, chicharones all held greater than 4 days between 41 |
| 2018-07-19 |
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 beef soup cooled in too great of volume to facilitate proper cooling. p |
| 2018-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 2 in need of repair. numerous gaskets on equipment throughout the facility in need of replacement. |
| 2018-07-19 |
53 |
6-501.12 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 wall in cook prep area in need of cleaning due |
| 2018-06-21 |
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 cooled from last night at 62 degrees. cdi discarded. |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous tcs foods in prep unit 2, low boy 1, reach in 3 and walk in held at greater than 45 degrees ( see chart above) . cdi all foods out of temperature range discarded. |
| 2018-06-21 |
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 for tacos and potatoes in reach in 1 between 41-45 degrees and held greater than 4 days |
| 2018-06-21 |
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 cooled from last night in bus tub wrapped in aluminum foil and st |
| 2018-06-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed low boy and reach in 1 not to have ambient air thermometers. 10 day verification required. |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed numerous pieces of equipment in need of gasket replacement. observed prep unit 2 , reach in 3 unable to maintain proper temperatures . 10 day verification required. |
| 2018-06-21 |
49 |
5-203.14 backflow prevention device, when required - p observed rear can wash with hose attached and no back flow prevention device protecting the public water supply. 10 day verification required. |
| 2018-06-21 |
53 |
6-501.12 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 numerous areas throughout the kitchen to have b |
| 2018-06-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live juevenile cockroach and numerous flies in kitchen area. |
| 2018-02-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a glass stored in the front bar handsink, observed a dirty knife stored in the rear dish area handsink basin. handsinks are not to be use dfor storage of any k |
| 2018-02-06 |
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 wall damage in the kitchen area, observed tile damage in the rear freezer area |
| 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 dirty shelving and storage racks throughout facility. observed sides of some equipment such as coolers collecting food residue/dust. |
| 2018-02-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted/damaged shelving, tables, and other equipment in the facility. as the facility has just obtained a transitional permit, no points will be deducted. pic is in the process of replacing these item |
| 2018-02-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pots and pans in the rear storage area. items must be allowed to air dry after processing such that no moisture remains, as moisture may allow pathogenic |
| 2018-02-06 |
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 in the ice machine stored with the handle in contact with the |
| 2018-02-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed facility using in-use wiping cloths to hold cutting boards steady in the prep areas. facility should provide a non-absorbant surface for such purposes, as the cloth used will absorb |
| 2018-02-06 |
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 sauce and cream bottles in the kitchen area and walk in cooler not labelled. all such working containers must be labelled |
| 2018-02-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above the prep area freezer and prep table. item was moved to the lowest shelving in the area where no contamination of food or utens |