| 12/15/2023 - Routine Inspection
|
| 05/03/2023 - Pre-Inspection
|
| 03/16/2023 - Routine Inspection
|
|
|
Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:must throw out moldy limes. must cover all pans of food
|
|
|
Food contact surfaces cleaned and sanitized
Comments:must clean and sanitize ice machine
|
| 04/04/2022 - Routine Inspection
|
|
|
Proper date marking and disposition
Comments:must date mark and label all prepped food
|
|
|
Adequate handwashing facilities; accessible
Comments:must provide hand sanitizer at hand sink. must not use hand sink to wash cups and bowls
|
|
|
Adequate ventilation and lighting
Comments:It was 93 degrees in grill area. must adjust ventilation in kitchen
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must cover food in coolers
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:must keep food at 41 degrees or colder
|
|
|
Food contact surfaces cleaned and sanitized
Comments:must clean shelves where clean dishes are stacked. must check and make sure dishwasher sanitizer is mixing with rinse water.
|
| 06/18/2021 - Routine Inspection
|
|
|
Original container labeling (bulk food)
Comments:must label all food and food bins
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must use handled scoops, not bowls. must not leave scoops laying on ice, etc.
|
|
|
Proper date marking and disposition
Comments:must label all prepped food
|
|
|
Proper reheating procedure for hot holding (165 F in 2 Hrs.)
Comments:must reheat food before putting on hot hold
|
|
|
No evidence of insect, rodent, other animals
Comments:must minimize flies coming in
|
| 04/18/2019 - Routine Inspection
|
|
|
Hands cleaned and washed / gloves used properly
Comments:must use gloves when handling ready to eat foods .no employee was wearing gloves.
|
|
|
Adequate ventilation and lighting
Comments:must replace fluorescent bulbs in kitchen and vent hood. three bulbs were out.
|
|
|
Food handler / no unauthorized persons / personnel
Comments:must have food handler certificate for all individuals handling food .
|
|
|
Proper date marking and disposition
Comments:must date mark items in freezer and walk in cooler.
|
|
|
Environmental contamination
Comments:must not have fly strips hanging in food prep area .Two were seen from ceiling.
|
|
|
Thermometers provided, chemical test strips
Comments:must always have chemical test strips for all ware wash sinks. must have thermometer for ice cream deep freeze.
|
| 02/04/2019 - Routine Inspection
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Food must be covered and protected from contamination; 2 large metal trays of soup uncovered on counter top.
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:A plate of food in back bar area; eating while in work area prohibited.
|
|
|
Garbage properly disposed; facilities maintained
Comments:The trash compactor door was open to insects creating a nuisance.
|
|
|
Environmental contamination
Comments:Must not have fly strips hanging in food preparation area
|
|
|
Adequate handwashing facilities; accessible
Comments:Handwashing sink shall be equipped with soap, paper towels and hand sanitizer; hand sanitizer absent.
|
|
|
Physical facilities installed, maintained, clean
Comments:Repairing; The physical facilities shall be maintained in good repair; the ceiling in dining room was pealing.
|
|
|
Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater; queso hot hold were set too low.
|
| 03/06/2018 - Routine Inspection
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep food off floor 6 inches in walk-in freezer.
|
|
|
Approved sewage / proper wastewater disposal
Comments:Must keep lid closed on grease bin outside.
|
| 06/27/2017 - Routine Inspection
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must place lid on vanilla ice cream in freezer.
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep shrimp, shrimp wrapped in bacon, and guacomole 41 degrees or below. Temp is 47 degrees on shrimp and 52 degrees on guacamole.
|
|
|
Proper cooling, equipment adequate to hold temp
Comments:Must keep coolers with shrimp and guacamole at proper temperatures.
|
|
|
Person in charge demonstration of knowledge CFM
Comments:Manager needs to check temperatures and ensure all are correct.
|
| 03/09/2017 - Routine Inspection
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep foods covered in walk-in cooler.
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:Must keep lids on employee drinks.
|
|
|
Physical facilities installed, maintained, clean
Comments:Must keep grease filters in place while cooking.
|
| 10/10/2016 - Routine Inspection
|
|
|
Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep handle of sugar scoop out of sugar and remove glass from frozen chicken container.
|
| 09/08/2016 - Compliance Inspection
|
| 09/07/2016 - Routine Inspection
|
|
|
Proper cold holding temperature (41 F/ 45 F)
Comments:Must keep walk-in cooler 41 degrees or below. Several food items were temped and were running 49 degrees. Thermometer also displayed 49 degrees.
|
|
|
Approved sewage / proper wastewater disposal
Comments:Must clean grease off top of grease bin outside. Grease is dripping on the ground.
|
|
|
Approved thawing method
Comments:Must not thaw meat in standing warm water.
|
|
|
Person in charge demonstration of knowledge CFM
Comments:Management must ensure proper thawing methods and check temps on all coolers including walk-in.
|
| 07/29/2016 - Routine Inspection
|
| 07/08/2016 - Routine Inspection
|
|
|
Food separated and protected during prep, storage
Comments:MUST CLEAN AND SANITIZE COKE NOZZLES. MUST LEAVE NOZZLES OUT IF NOT USING SODA machine
|
|
|
Proper cold holding temperature (41 / 45)
Comments:MUST PUT SALSA IN SHALLOW PANS, AND KEEP IN WALK-IN COOLER
|
| 07/01/2016 - Routine Inspection
|
|
|
Food separated and protected during prep, storage
Comments:must cover food while cooling
|
| 06/22/2016 - Routine Inspection
|
|
|
Food separated and protected during prep, storage
Comments:mkust put raw sausage on bottom shelf. m,ust put sugtar scoop hanle up.
|
| 06/17/2016 - Routine Inspection
|
|
|
Personal cleanliness, eating, drinking, tobacco
Comments:must put lid and straw on empl drink
|
|
|
Proper date marking and disposition
Comments:must date-mark prepped food and label bins
|
|
|
Food and non-food contact surfaces cleanable
Comments:must take apart coke gun and sanitize every night. must put lemon squeezer on clean pan and sanitizer
|
|
|
Food separated and protected during prep, storage
Comments:must put fish and ice on pan with holes over another pan. must use handled scoop on rice. must put fish soup on shallow pans while cooling. must throw out breading at night, and start fresh batch in the morning.
|
| 06/12/2016 - Compliance Inspection
|
| 06/11/2016 - Compliance Inspection
|
|
|
Proper cooling, equipment adequate to hold temp
Comments:Must keep walk-in freezer at least zero or below., Temp is running 34 degrees. Will recheck tomorrow.
|
| 06/09/2016 - Compliance Inspection
|
| 04/13/2016 - Routine Inspection
|
| 02/04/2016 - Routine Inspection
|
|
|
Food separated and protected during prep, storage
Comments:Must keep food off floor 6 inches in the walk-in freezer.
|
| 10/29/2015 - Routine Inspection
|
|
|
Approved sewage / proper wastewater disposal
Comments:Must keep lid closed on grease bin outside.
|
|
|
Approved thawing method
Comments:Must thaw meats under cold running water and not in standing water.
|
| 08/12/2015 - Routine Inspection
|