|
07/20/2022
Inspection, Routine
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
The facility could not provide a written, verifiable employee illness policy upon request.
Corrective action: an employee illness policy guidance document in English and Spanish were reviewed and left on-site with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
An employee was observed rinsing a towel in the cook line hand washing sink.
Corrective action: discussed with the person in charge that hand washing sinks are for hand washing only.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
A container of raw fish fillets were stored above corn and cooked potatoes in the cook line cold top refrigerator.
Corrective action: the fish fillets were relocated to the bottom shelf of the refrigerator.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
Multiple chimichangas measured between 108° F - 111° F beneath the hot holding lamp located across from the cook line. A bag of tamales measured between 103° F - 114° F in the hot holding table located across from the cook line.
Corrective action: all items listed above were reheated to an internal temperature of 165° F within 2 hours.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
The following required items located in the walk-in refrigerator did not have proper date marking labels: cooked whole beans, refried beans, red sauce, and cooked whole potatoes.
Corrective action: discussed proper date marking procedures with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
A spray bottle of sanitizer located behind the bar measured greater than 50 parts per million chlorine residual at the time of inspection.
Corrective action: an employee added water so that a concentration of 50 parts per million residual was achieved.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
Multiple bulk containers of various white substances were not properly labeled with their common name on the shelf beneath the food preparation table adjacent to the facilities mechanical ware washing machine.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
Multiple pairs of in-use tongs were stored hanging beneath the cook line griddle in a manner that did not protect them from contamination.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
A torn door gasket was observed at the two door reach-in refrigerator located behind the bar.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
Multiple shelves located inside of the walk-in refrigerator were rusted.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
The drain pipe located beneath the food preparation sink was leaking.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
The trash can located in the womens restroom did not have a lid.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Multiple light bulbs located throughout the kitchen area were non-functional.
|
|
06/09/2021
Inspection, Routine
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A moldy cantaloupe was stored in the walk-in refrigerator with wholesome food.
Corrective action: The cantaloupe was voluntarily condemned.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Beans (45-46°F) and rice (50-51°F) in the walk-in refrigerator did not cool from 135°F to 41°F within 6 hours. Salsa (49-50°F) in the walk-in refrigerator prepared from ambient temperature ingredients did not cool to 41°F within 4 hours.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Multiple foods requiring time/temperature control for safety in the walk-in refrigerator, including raw and cooked meats, raw fish, cut tomatoes, cooked vegetables, cheese, milk, whipped butter, and cut red cabbage, were 44-51°F (greater than 41°F).
|
|
01/24/2020
Inspection, Routine
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Cooked chicken and cooked beef in the walk-in cooler requiring date marking was not properly date marked. Corrective Action: The items were properly labeled.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: The menu did not contain the disclosure statement for the consumer advisory. Corrective Action: Provided handout to facility on requirements that facility will incorporate into the menu reprint.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: A container of uncovered tortilla chips were stored on the floor near the grill.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: A wiping cloth at the bar was not stored in sanitizer between use.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The interior of the standing reach-in freezer was soiled with food debris.
|
|
01/17/2020
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee in the kitchen did not wash her hands in between handling soiled dishes and clean/sanitized dishes.
Corrective Action: Discussed proper hand washing procedures with manager.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
Several cans in the can storage area in the kitchen were dented.
Corrective Action: Dented cans were removed to an approved location for credit.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
A 5 gallon bucket of salsa was 46°F after cooling for more than 6 hours in the walk-in refrigerator. A container of cooked spinach was 130°F after sitting on the counter for 2 hours.
Corrective Action: The container of salsa was voluntarily condemned. The spinach was reheated to 165°F and placed in an ice bath to rapidly cool.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
Shelled eggs and cooked potatoes were 60°F in the cold-top refrigerator by the hot holding case.
Corrective Action: Eggs and potatoes were moved to the bottom of the refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Horchata, cooked peppers, cut cabbage, and cooked tamales stored in the walk-in refrigerator were not date marked.
Corrective Action: discussed proper date marking procedures with manager.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
Washed containers were stacked and nested at the dish storage area while still wet.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
Cutting boards on the food preparation line were stained and scored.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
Caulking on the vent hood above the grill was peeling off. The food storage rack in the walk-in refrigerator was rusty.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
Holes were observed in the wall above the tortilla chip warmer.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Two light bulbs in the ventilation hood above the grill were not working.
|
|
07/18/2019
Inspection, Routine
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: Rice in a large covered container was 51°F after cooling for more than 6 hours.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: A container of queso was 56°F and cooked potatoes were 55°F in an ice bath on the grill line. Tamales were 71°F on the rolling cart near the grill line.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Several food items requiring date marking throughout the facility were not properly labeled.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: A consumer advisory for cooked to order eggs was not provided on the menu.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A chemical spray bottle near the mopsink was unlabeled as to its contents.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Raw meat and tamales thawing on the rolling cart was not thawed using an approved method.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Several bulk containers throughout the facility were unlabeled as to their contents.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The storage racks for the beer storage area in the walk-in cooler were rusted. The preparation sink was not sealed to the wall.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: Quaternary ammonia sanitizer test strips were not available at the facility.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The interior of the microwave was soiled with food debris. The interior of the 2-door standing reach-in freezer was soiled with food debris.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor in the dry storage closet was soiled with debris. The floor under the bar area was soiled with debris.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: A light in the dry storage area was not functioning.
|
|
01/16/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C): The facility could not provide a certificate for a certified food protection manager. A handout was provided to the facility on certification requirements and accredited providers.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf): Procedures for clean-up of vomiting and diarrheal events were not known. An example handout was left on-site for facility to implement.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C): Handwashing signs notifying employees to wash their hands were not posted at handsinks throughout the facility.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf): The dish machine failed to produce a proper concentration of chlorine residual on the dish surface.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Chili rellenos were 90°F on the preparation table near the back preparation area. Tamales were 126°F on the steam table unit.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Several prepared salsas were 47-49°F in the single door standing reach-in cooler (cooler had an ambient temperature of 48°F).
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf): Prepared items throughout the facility requiring date marking were not properly date marked. A handout was provided to the facility on date marking requirements.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf): A chemical spray bottle at the dish machine was unlabeled as to its contents. The spray bottle was properly labeled.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-602.11 Food Labels (C): A liquid bottle near the grill line was unlabeled as to its contents. Several spices and base ingredients throughout the kitchen were not labeled as to their contents.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C): The caulking on the ventilation hood was torn. The door gasket on the walk-in cooler was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The caulking on the 3-compartment sink was soiled with mold. The caulking on the dish machine drainboard was soiled with mold and food debris.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C): The preparation sink drain pipe was leaking onto the floor.
5-203.14 Backflow Prevention Device, When Required (P): A shutoff valve was located downstream of the atmospheric vacuum breaker on the mopsink faucet. The manager removed the shutoff valve from the faucet (CORRECTED DURING INSPECTION).
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C): The wall by the dish machine was soiled with food debris. The floor edges throughout the kitchen were soiled with debris. The floor under equipment in the bar was soiled with debris. The floor drains throughout the facility were soiled with debirs.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-305.11 Designation-Dressing Areas and Lockers (C): A cell phone was stored with food items under the microwave.
|
|
01/09/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shelled eggs were stored above shredded cheese in the walk-in refrigerator. Kitchen staff was educated on proper storage of food items in refrigerator units to prevent cross contamination. Follow up to be conducted within 7-10 days.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pitcher was observed in the basin of the front service area hand sink. The pitcher was removed by front kitchen staff.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The walk-in refrigerator condenser was draining into a bucket on the floor. Discussed proper drainage solution with kitchen staff. Follow up to be conducted within 7-10 days.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not properly labeled as to its content by the mop sink. Kitchen staff labeled the spray bottle as according to its content.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Chile Rellenos were stored on cloth towels in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple reach-in refrigerator storage racks were rusted.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bar station soda spout was soiled with grime.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single use container were re-used to store food items in the walk-in refrigerator.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not in operational order at the cook line ventilation hood.
|
|
01/24/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple dented cans were stored with wholesome cans on the dry storage rack.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not available for food items potentially served undercooked.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing a rag at the front service hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The walk-in refrigerator door gasket was torn. The storage racks in the walk-in refrigerator were severely rusted.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The walls around the ware washing area were not smooth and easily cleanable.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at the grill line oven handles.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single use containers were reused to store food at the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking to the three compartment sink was moldy.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present on the wall above the mop sink.
|
|
02/18/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the back kitchen area was observed filling a container in the cook line hand sink basin.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot water at the mens restroom hand sink only reached 80F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the cook line hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Shrimp were thawing under cold standing water in a bucket located in the three compartment sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tin foil was observed lining the catch basin of the cook line stove. The door gasket on the left side door of the cook line cold top refrigerator was torn. The door gasket on the walk in refrigerator was torn. The preparation table located next to the dish machine was not either sealed to the wall or placed on casters. The caulking on the bar dump sink was cracked.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The kitchen can opener blade was soiled with food debris. The bar soda gun nozzle was soiled with slime mold.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored hanging at knee level from the stove handle. Spatulas were stored in the gap between the preparation table and wall next to the kitchen dish machine.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The front service area hand sink caulking was cracked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall throughout the back kitchen area.
|
|
08/05/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One severely-dented can of whole tomatillos was stored with wholesome cans of food on the dry storage shelves. Corrected on site.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverage containers were stored on the metal shelf by the cold top refrigerator, one was in the kitchen singe-door stand up refrigerator, and one was on the dish machine clean side drain board. Corrected on site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A cut tomato was 63°F, in a pan on the kitchen food car. Corrected on site.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The hand sprayer nozzle was stored in a wiping cloth bucket on the dish machine drain board. Corrected on site.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Three unlabeled chemical spray bottles were hanging on the shelf by the mop sink. Corrected on site.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk flour pail on the food prep table shelf was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Roasted chilies were 107°F and were cooling without refrigeration in a pan on the cook’s line metal shelf. These had been roasted approximately 45 minutes before the observation. An uncovered plastic bin of chips was present by the cooks’ line stove. Several limes and lemons were on the floor in the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cut meat was stored in two unapproved plastic grocery bags in the walk-in refrigerator. Food items were being stored in two non-commercial grade plastic containers, in the walk-in refrigerator. The cutting boards on the food prep table had gouges in them. Raw sausage was being held in a non-commercial grade plastic container, in the cold top refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The food cart top surface was melted, warped, and was not smooth and easily cleanable. The cook’s line cold top refrigerator door gasket was cracked. The cook’s line cold top refrigerator had cracked door gaskets.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Some of the metal wire shelves in the walk-in refrigerator were soiled with food residue. The bottom interior of the two-door reach-in freezer in the kitchen was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The metal grating of the walk-in refrigerator condenser was soiled with an accumulation of dust. The exteriors of several of the bulk spice containers on the dry storage shelves were soiled with food residue. The ware washing machine drain board wall caulking was soiled with grime. The shelf below the flat grill was soiled with greasy food debris. Several utensils stored on the shelf below the flat grill were soiled with food residue. The top surface of the food warmer was soiled with food debris. The ventilation hood filter screens were soiled with grease. The door gaskets of the two-door reach in freezer were soiled with food debris. The green milk crate containing small spice containers on the dry storage shelves was soiled with food residue. The door gaskets on the bar glass door refrigerator were soiled with beverage residue and some debris.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: A single-use plastic sour cream container was being re-used in the walk-in refrigerator to store cut tomatoes.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The wall caulking on the food prep area hand washing sink was not smooth and easily cleanable.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were open, and the dumpster enclosure floor was soiled with greasy and some garbage debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: An unsealed plumbing valve access hole was present in the wall to the right of the food preparation table.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: One ceiling light fixture above the three-compartment sink did not function.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Children’s toys were present on the shelves in the dry storage room. A magazine was stored on food containers on the dry storage shelves. A purse was stored on the food preparation table.
|
|
04/01/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two metal containers containing drink mixes were stored in customer drink ice at the bar.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw pork was stored above ready to eat food in the walk-in cooler.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the shelf above the preparation table.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: An employee was observed wearing a watch while preparing food.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the preparation table were worn and scored. A spatula on the drying rack was melted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A door gasket on the cooks line 2 door reach-in refrigerator was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the tall reach-in refrigerator on the cooks line.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The mounted can opener blade on the preparation table was soiled with food residue. The bottom of the reach-in freezer was soiled with food debris. Hard water build up was present in the bar ice machine.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The containers of seasoning under the microwave were soiled with food residue.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A food container was stored in the mop sink.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several seasonings were stored in reused single service food containers.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Light bulbs were not functioning in the bar area.
|
|
10/22/2014
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: Steak and eggs are cooked to order, and the menu did not have a consumer advisory.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Three knives were present in the basin of the prep area hand washing sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee garnished a burrito with lettuce using his bare hand. An employee plated two fried sopapillas using his bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shell eggs in a bowl on the cook's line prep table were 56°F. Three containers of raw, marinated beef were 45-46°F in the cooks' line cold top refrigerator.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A spray bottle of window cleaner was stored on the main food prep table next to an uncovered can of tomato sauce.
|
|
04/03/2014
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Chili rellenos on a plate beneath the heat lamp were 115°F - 127°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Guacamole in a plastic container on the top rail of the cooks' line cold top refrigerator was 56°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of chlorine sanitizing solution was less than 50 ppm after the automatic dishmachine final sanitization rinse. Corrected on site.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cut chicharone meat was stored in a plastic T-shirt bag in the walk-in refrigerator. Cooked chicken was stored in a non-commercial grade plastic food container in the walk-in refrigerator. A non-commercial grade toaster oven was present on the food preparation table.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior floor of the double-door kitchen freezer was soiled with a small amount of frozen blood.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several of the kitchen bulk spice containers had scoops with handles in contact with the spices.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Green chili was stored in a single-use sour creme pail, in the walk-in refrigerator.
|
|
09/11/2013
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One bottle of liquor at the bar was adulterated with a fruit fly. One box of spoiled cilantro bunches was present in the walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored directly above un-wrapped ground beef in the cooks line refrigerator.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A spray can of air freshener was stored on a box of bakery tissues on the dry storage shelves. Two spray bottles of windex glass cleaner were stored above a box of plastic spoons below the cash register.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk salt container on the shelf below the small kitchen food preparation table was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of french fried potatoes was stored on the floor in the walk-in refrigerator. Several bags of frozen green chili were thawing in 50°F water in the three-compartment sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial grade plastic boxes were being used to store raw meat in the kitchen cold top refrigerator.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The single-door stand up refrigerator in the kitchen was not provided with a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table-mounted can opener blade was soiled with food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cooks' line cold top refrigerator door gaskets were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The automatic ware washing dirty side drain board wall caulking was soiled with grime.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths were stored in sanitizer solution with less than 50 ppm chlorine in the front service line wiping cloth bucket.
|
| 15b - Non-Critical |
| Other Operations: Linen properly stored |
|
Inspector Comments: Bags of clean linens were stored on the floor in the dry storage room.
|
