Latest published violations
- −2Code 6-501.12
Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Walls behind cook top with visible grease. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Fly fan not operational. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Outer opening for electrical cords to run to exterior of truck not properly sealed/protected.
- −5Code 3-501.16
(A)(2) Maintain TCS food at 41 F or below. // Cooked steak and onion, ground chorizo, raw chicken breasts, and refried beans with internal temperature of 57F in tall reach in cooler. Ambient air of cooler initially read 60F, but steadily decreased to 45F once cooler stayed closed. PIC moved all TCS foods to be chilled back down to 41F in lowboy freezer.
- −1Code 3-302.12
Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Oil spray bottle not labeled.
- −4Inspection remark
420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). // No staff on premises with CFSM certification. No NOV issued due to prior NOV #EH11001580 still open.
- −1Inspection remark
4-602.11(E) Clean surfaces of equipment and utensils contacting non-TCS food: any time contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer self-service utensils; before restocking condiment dispensers // Knife with cilantro and onion not sanitized between uses. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. // Make table gaskets with residue.