| Violation Date |
Code |
Description |
| 2019-01-09 |
54 |
general comment:6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed personal plate of food stored on back shelf with dry goods. |
| 2019-01-09 |
47 |
general comment:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning need of hood system. |
| 2019-01-09 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of oysters stored on the floor of walk-in cooler. |
| 2019-01-09 |
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 foods including chicken, chitterlings, chicken soup, and beans inside wal |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p. observed raw chicken, beef, and shrimp inside unit 4 prep cooler at 48-51f (see temp chart). observed some red and green salsa stored inside pepsi reach-in cooler at 52f. observed mostl |
| 2019-01-09 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw beef stored above cut lettuce inside unit 5 prep cooler. cdi: storage order corrected. |
| 2019-01-09 |
12 |
repeat:3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed oyster tags out of order. cdi: placed in chronologic |
| 2019-01-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed current pic food manager certification expired. |
| 2018-10-08 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed no order to oyster tags. cdi: put in chronological order du |
| 2018-10-08 |
19 |
general comment -3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed in hot holding chitterlings at 108f - 148f and queso at 128f. cdi: chitterlings reheated to 196f and queso to 170f. |
| 2018-10-08 |
21 |
repeat -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 bean soup in walk-in cooler made yesterday without date. cdi - properly dated. 3-501.18 discard the food requiring date la |
| 2018-10-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed some indicators missing from undercooked/raw items offered on menu including oysters and ceviche. cdi: p |
| 2018-10-08 |
38 |
general comment -2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food handlers wearing watches. |
| 2018-10-08 |
39 |
general comment -3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on prep surfaces and under cutting boards while not being used. |
| 2018-10-08 |
45 |
repeat -4-501.11 maintain equipment in good repair. observed non - compliant items #3 left to complete (replace rusted shelving inside walk-in cooler). |
| 2018-10-08 |
47 |
general comment -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelving inside walk-in cooler and outsides of dry good containers. |
| 2018-05-07 |
53 |
general comment: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.6-201.11 floors, walls and ceilings shall be designed, constructed, and |
| 2018-05-07 |
45 |
general comment:4-501.11 maintain equipment in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.non compliant items # 2, 3, 4, 5, and 6 need to be completed. see transitional permit. |
| 2018-05-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. bag of onions and a pot of tomatillas stored on the floor at back of kitchen. observed some food items from yesterday not covered inside w |
| 2018-05-07 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no labels on dry goods, squeeze bottles, and seasoning/spice shakers. cdi: labeled on site. |
| 2018-05-07 |
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. beans, chicken, shrimp and lettuce all cooling in large batches inside walk-in coo |
| 2018-05-07 |
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. soup and chitterlings in walk-in cooler made yesterday without date. cdi: product properly dated. flautas inside bottom of prep cooler made |
| 2018-05-07 |
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. queso observed in large pot cooling from saturday in walk-in cooler at 53 deg f. cdi: queso was voluntarily discarded |
| 2018-05-07 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee bottled water observed stored on prep table. cdi: relocated. |