| Violation Date |
Code |
Description |
| 2019-01-02 |
50 |
5-402.13 maintain sanitary sewage system.-p observed that when 3-comp sink is let out, the floor drain does not drain. the sewage water backs up into the restaurant and dining room. water was cleaned up today, owner snaked the drain, but water still was b |
| 2019-01-02 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed overall lack of control in the kitchen as evidenced by handwashing, cold holding, cooling, and hot holding issues. |
| 2019-01-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee don gloves with no handwash several times. cdi: employee directed to wash hands then don gloves and then did so. 2-301.12. follow the cleaning procedure to adequately |
| 2019-01-02 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed several dented cans in dry storage area. cdi: cans relocated to dented can area. |
| 2019-01-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black build up on sides.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed employee |
| 2019-01-02 |
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 41f. -p observed salsa verde cooling at a rate of 0f/min in reach in cooler. observed salsa prepared yesterday at 44f. cdi: product rapidly c |
| 2019-01-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso in hot well below 135f. cdi: queso rapidly reheated. repeat violation some improvement from previous inspection. |
| 2019-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed salsa above 45f in reach in cooler. cooler was turned off and salsa was stored in it. cdi: salsa voluntarily discarded. observed lettuce and tomatoes in prep top below 45f, abov |
| 2019-01-02 |
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 guacamole date 12-18-18 in the refrigerator. cdi by discarding product. repeat violation |
| 2019-01-02 |
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 unlabeled spray bottle on counter. pic stated that it was water. |
| 2019-01-02 |
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 salsa and chili sauces cooling in reach in while covered. cdi: items were |
| 2019-01-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with rubber bracelet on, preparing food. |
| 2019-01-02 |
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 scoop with no handle being used in quinoa mix. cdi: scoop replaced with |
| 2019-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans stored as clean. |
| 2019-01-02 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed foil pans being washed, rinsed, sanitized and then stored as clean for reuse.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inche |
| 2019-01-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked lid on salsa verde. |
| 2019-01-02 |
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 wash water at 86f during active warewashing. cdi: sink drained and warewashing temporarily stopped. |
| 2019-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris and build up on inside of blast chiller. observed minor build up on inside of refrigeration equipment. |
| 2019-01-02 |
49 |
5-202.13 backflow prevention, air gap - p observed drain for hot water heater and 3-comp sink air gap to be less than required. provide proper air gap. verification required |
| 2019-01-02 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans comingled with food for use. cdi: cans separated. |
| 2018-09-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak, chicken and jackfruit below 135f in the hot holding cabinet hhc. cdi items reheated in the oven to above 165f during inspection. ensure hhc is on and heated up before |
| 2018-09-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees without head coverings or beard guards. |
| 2018-09-12 |
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 guacamole date 8-29-18 in the refrigerator. cdi by discarding product. |
| 2018-09-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed both paper towel holders empty and no towels at the hand sink next to the cook line. hand sink next to the prep sink had a roll of towels on the rack ab |