| Violation Date |
Code |
Description |
| 2019-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in freezer and prep unit in need of repair. |
| 2019-01-11 |
33 |
3-501.13 use approved thawing methods. observed beef being thawed sitting on counter. cdi moved to thaw under running water measuring less than 70 degrees. |
| 2019-01-11 |
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 chicken soup cooling in too much volume in plastic containers. cdi split |
| 2019-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed beans in walk in at 43 degrees. -0 points- |
| 2019-01-11 |
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 chicken soup not cooling at sufficient rate to meet cooling parameters. cdi cooling method changed and proper cooling was |
| 2018-11-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf quat kit missing scale so it cannot be used to measure sanitizer. 10 day verification required. |
| 2018-11-21 |
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 120 degrees. cdi took utensils to b |
| 2018-11-21 |
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 chorizo cooling in too great of volume and covered at insufficient rate t |
| 2018-11-21 |
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 beef and guisas cooled improperly guisas still 53 degrees after 8 hours and beef still 75 degrees after greater than two ho |
| 2018-07-25 |
33 |
3-501.13 use approved thawing methods. observed tilapia thawing on speed rack in kitchen area. cdi moved to walk in to thaw. repeat violation. |
| 2018-07-25 |
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 beans cooled from last night in too great of volume advised pic to split |
| 2018-07-25 |
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 beans cooled from last night at 50 degrees . cdi discarded. |
| 2018-07-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed numerous knives stored on magnetic strip in kitchen with visible food debris. cdi took to rewash. |
| 2018-05-17 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified pic on duty at time of inspection. facility is still in initial permitting period therefore points not taken . -0 points- |
| 2018-05-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over lettuce in walk in . repeat violation. cdi reordered storage. |
| 2018-05-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed empanadas held at 119 degrees . cdi empanadas placed on tphc and paperwork provided. |
| 2018-05-17 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets on prep unit . -0 points- |
| 2018-05-17 |
33 |
3-501.13 use approved thawing methods. observed beef thawing on counter . cdi advised on proper cooling methods and product was moved to walk in to thaw. |
| 2018-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa sitting on counter at 51 degrees . cdi instructed staff on making proper ice bath to store salsa in and product reached 45 degrees. -0 points- |
| 2018-03-27 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobserved multiple task changes from food employee with no glove change or |
| 2018-03-27 |
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 in use utensils stored between tables and on soild lids or grate. cdi r |
| 2018-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet/damp clothes not submerged in sanitizer solution. |
| 2018-03-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed multiple wait staff in kitchen without head coverings. |
| 2018-03-27 |
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 food stroed on floor in dry goods storage. cdi removed from floor |
| 2018-03-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked chorizo sausage and jamon (very thick bacon), lettuce, cut tomatoes and multiple sauces in front cooler not date marked. cdi |
| 2018-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved small container of raw eggs and sauce with tomatos held off temperature upon arrival. cdi placed in cooler to quick cool; coaching provided |
| 2018-03-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved pounded and portioned open raw chicken over ready to eat foods in reach in freezer. cdi reorganized by fct3-304.15(a) discard gloves after a task is complete or any time they are d |
| 2018-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee beverages stored on or over food prep surfaces. cdi- removed;coaching provided |