|
12/02/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
- A hand washing sign was not present at the hand sink in the front service area.
- A hand washing sign was not present at the hand sink in the women's restroom.
Corrective action: The inspector provided signage.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
- The disclosure statement of the consumer advisory was missing on the menu.
Corrective action: A handout was provided with guidance.
|
| 31 - Good Retail Practices |
| Water & ice from approved source |
|
Inspector Comments:
5-102.11 Standards-Quality (P)
- The chlorine residual in the water system measured 0 mg/L upon inspection.
Corrective action: The person in charge immediately closed the facility and called the well maintenance company for immediate service.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
- Actively cooling containers green chili in the walk-in refrigerator were stored in tightly sealed containers.
Corrective action: The person in charge removed the lids to the containers.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw tilapia was observed thawing in the original reduced oxygen packages in the walk-in refrigerator.
Corrective action: The person in charged opened the packages.
|
| 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 door gaskets on the cold-top reach-in refrigerator were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
- A covered trash can was not available in the women's restroom.
|
|
11/20/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A Certified Food Protection Manager course had not been completed for 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 solution in the sanitizer buckets throughout the facility measured less than 50 ppm chlorine.
Corrective action: The person in charge added bleach to the solution to measure 50-200 ppm chlorine.
|
| 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)
- Salsa (49°F) and cut lettuce (50°F) measured greater than 41°F in the cold-top refrigeration unit.
Corrective action: The food product was moved to a reach-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- A sanitizer bucket in the kitchen was stored on the floor.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
- Porous wood was present on the floor near the walk-in refrigerator.
- Foil was used to line the fryer on the cook line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the three compartment sink was cracked.
- The caulking on the preparation sink was cracked.
- The hand sink in the wait station area was not properly sealed to the wall.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The shelves in the reach-in freezer were rusted.
- The handles of numerous tongs throughout the kitchen were cracked.
|
| 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 shelves above the three compartment sink were soiled.
- The interior of the reach-in freezer was soiled.
- The exterior of the cold-top reach-in refrigerator was soiled.
- The vent hood above the cook line was soiled.
- The ansel system above the cook line was soiled.
- The top of the salamander above the cook line was soiled.
- The shelving units in the dry storage room were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The wall below the three compartment sink was soiled.
- The caulking on the hand sink across from the three compartment sink was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Floor tiles were missing near the walk-in refrigerator.
|
|
07/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not on staff.
Corrective action: Provided guidance on certified food protection manager courses. Correct within 90 days.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: A dented can of green chiles was stored with wholesome cans on the rack by the back door.
Corrective action: Moved dented can to a dented can area.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The sanitizer concentration was less than 50ppm chlorine residual in the buckets by the bar and below the steam table.
Corrective action: Remade sanitizer buckets and ensured they were between 50-100ppm.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Rice was 119°F below the steam table.
Corrective action: Moved rice to stove to reheat to 165° before putting in steam table.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Sliced cheese was 72°F on the cold top, reach in refrigerator.
Corrective action: Manager discarded cheese. Discussed keeping cheese below in reach in portion, so that it maintains 41°F or below.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: A date marking system was not employed at the time of inspection.
Corrective action: Provided guidance on date marking.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Several bottles of sauces and oils throughout the facility were not labeled as to their contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Tostada shells and taco salad bowls were uncovered and unprotected from contamination on the shelf above the steam table.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: The sanitizer bucket was stored on the floor in the kitchen.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The caulking behind the preparation sink was separating from the wall. The door gasket on the walk in cooler was torn. The hand sink in the women's restroom was not completely sealed to the wall.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor was chipped throughout the kitchen. Grout was missing in the preparation room.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: The lights above the steam table were unshielded.
|
|
05/08/2018
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Rice(119°F) was stored underneath the steam table. Rice was immediately discarded.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes (82°F) were stored on the steam table. Cut tomatoes were immediately discarded.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A container of bulk white powder was unlabeled in the dry storage area. Multiple squeeze bottles throughout the facility were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A container of taco shells were uncovered on the shelf above the steam table.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A container used to store taco shells above the steam table was cracked.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelf underneath the steam table was covered in aluminum foil.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hose bib behind the steam table was soiled. The salamander above the flat top was soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Multiple wet wiping cloths were observed stored on various surfaces throughout the facility.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife was observed stored in between the steam table and the attached preparation table.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A tile was missing from the step leading from the kitchen to the preparation room. The grout on the tiles in the preparation room was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the hood was not functioning. The light above the steam table was not completely shielded.
|
|
04/24/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pitcher was observed in the basin of the hand sink next to the preparation table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A sliced tomato in the cold top portion of the cold top, reach in refrigerator was 52°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the hand sink by the preparation table.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle container of bleach below the three compartment sink was not labeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Containers of salt, flour, rice and beans were unlabeled. Several squirt bottles throughout the facility were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Taco shells and taco bowls were not covered and protected from contamination above the steam table.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non- food grade containers were used for flour storage and sugar storage.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The three compartment sink was not completely sealed to the wall. The door gasket on the cold top, reach in refrigerator by the steam table was torn. Foil was used to line the shelves below the steam table and the grill.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the table mounted can opener was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation hood filters were soiled.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink was not completely sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The tiles through the doorway by the walk in cooler were cracked.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the ventilation hood above the grill was not functioning.
|
|
10/28/2016
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored above raw shrimp and raw shelled eggs and raw chicken was stored above raw beef in the walk in refrigerator. Raw chicken was stored behind raw beef and tamales in the cook line cold top cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed touching dirty dishes and returned to food preparation without washing hands prior.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping their gloved hands on a soiled common towel on the cook line. An employee was observed dumping sanitizer and filling a bucket in the back hand sink.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Three 6 inch pans of green chile made on 10/27/2016 measured 52°F-61°F in the two door reach-in refrigerator in the dry storage area. One 4 inch pan of chicken made on 10/27/2016 measured 48°F in the two door reach-in refrigerator in the dry storage area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw shelled eggs measured 47°F in the reach-in cold top refrigerator. Raw pooled eggs measured 45°F in the reach-in cold top refrigerator. Sliced cheese measured 63°F in the reach-in cold top refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of degreaser was not labeled as to its contents on the drainboard of the three compartment sink. A spray bottle of bleach was not labeled as to its contents in the bar area.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer bucket on the cook line measured above 200ppm chlorine residual.
|
|
06/14/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several moldy cloves of garlic were stored with wholesome cloves in the walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A bag of onions was stored below raw beef that was being actively prepared in the preparation area. Liquid and raw shell eggs were stored directly above an uncovered pan of cooked rice and raw beef was directly stored above a box of lemons and parsley in the walk-in refrigerator. Raw chicken was stored directly behind raw beef and raw vegetables in the back cold-top refrigerator across from the cook line.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory on the menu did not include a disclosure statement and asterisks indicating the food items that are able to be ordered raw or undercooked.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed actively preparing raw beef and opened the walk-in refrigerator and then went to the cook line without first washing their hands and changing their gloves in between changing tasks.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping their hands multiples times on a common towel and their apron.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the mens restroom hand sink.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The mop water was being disposed of outside everyday.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical bottle at the three compartment sink was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bottles of oil and water on the cook line were unlabeled. A bulk bin of flour in the hallway was unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: An uncovered bag or tortilla strips was stored below an unshielded light bulb on the shelves at the wait station.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Soiled foil lining the bottom of some of the cook line equipment, walls and shelves throughout the wait station and cook line were not smooth and easily cleanable. The floor mat below the preparation sink was in poor repair and not smooth and easily cleanable. A towel that was lining the clean glass shelf at the bar was not smooth and easily cleanable.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the can opener was soiled. The bottom of the tall reach in freezer was soiled with food and food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Two wiping cloths stored on the preparation line across from the cook line measured <50ppm chlorine residual.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hot water handle of the mens restroom hand sink was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors and floor coving throughout the kitchen area were in disrepair. The the walls and ceiling in the walk-in refrigerator had paint chipping and were not smooth and easily cleanable and the floor was in poor repair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb above the wait station was unshielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The door knob to the back door was missing leaving an opening to the outside that was greater than 1/4 inch.
|
|
06/11/2015
Inspection, Routine
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A large container of green chili was 48°F after cooling overnight in the walk-in refrigerator. A container of shredded pork was 74°F after cooling for three hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Salsa was 52°F in an ice bath on the back preparation table. The following items were above 41°F in the cook line cold top refrigerator: pico de gallo (48°), shredded cheese(46°), sour cream (51°) and burger patties (51°).
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer in the ware washing sink was not the required 50-200 ppm chlorine during manual ware washing.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A container of chilies was cooling in the walk-in refrigerator while covered with a lid.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A ventilation cover on the floor in the back preparation room was rusted.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk-in refrigerator and in front of the preparation sink was in disrepair. Tiles on the step leading to the back preparation area were in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Light shields were missing from the lights above the ware washing area and in the back preparation room.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap greater than 1/4 inch was present between the back door and door frame.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Toilet paper was stored unwrapped and out of the dispenser in the men's and women's restrooms.
|
|
05/27/2014
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory disclosing the increased risk of food borne illness when consuming raw or undercooked foods of animal origin was not present on the menu or through other effective written means.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed dumping ice water in the hand sink across from the three compartment sink. An employee was observed wiping a knife on a common towel and then cutting a steak with the same knife in the hot holding area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on a shelf above the back preparation table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Salsa was 48ºF on the front preparation area table. Sour cream was 50ºF in the cold top by the grill. Rellenos were 54ºF in the cold top by the hot holding unit.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the back preparation sink was not labeled as to its contents.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The concentration of sanitizer in the bucket next to the bar hand sink was greater than 200 ppm chlorine residual.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Containers of tortilla chips were stored uncovered on the shelf above the front preparation table.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A non-commercial crock pot was stored on the shelf below the front preparation table.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior floor of the reach in freezer was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelf below the preparation table in the back preparation area was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife was stored in the space between the cutting board and the hot holding unit which was not easily cleanable.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The vent above the three compartment sink was soiled. The floor under cook line was soiled with food debris. A floor tile was loose at the end of the cook line.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light above the three compartment sink was not shielded. The light above the back preparation area was not shielded. A light was missing above the cook line.
|
