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06/28/2022
Inspection, Re-Inspection
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: Moldy jalapenos in the walk-in refrigerator were stored with other wholesome foods.
Corrective Action: Moldy jalapenos were voluntarily discarded (see voluntary condemnation).
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: A hose was directly connected to the mop sink faucet without proper backflow prevention.
Corrective action: The hose was disconnected.
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06/15/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments: The person in charge did not demonstrate adequate food safety knowledge in regards to hot holding, cold holding, cooking temperatures, manual sanitizing, and thermometer calibration.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The restaurant did not have a certified food protection manager.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Raw meat was stored above and not separated from ready-to-eat foods in the three-door reach-in refrigerator across from the cook line.
Corrective Action: Staff moved all food items to approved locations based off cooking temperature/hierarchy.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The facility was not washing, rinsing and sanitizing their utensils.
Corrective Action: Manual dish washing procedures were discussed with the operator.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: The following items measured greater than 41°F in the reach-in refrigerator by the cook line: cooked sliced deli ham (59°F),cooked shredded beef (56°F), and cooked beef (49°F).
The following food items were left unattended on the meal preparation table: cooked tamales (63°F), cooked whole beans (67°F), and cooked shredded chicken (74°F).
Corrective Action: The above food items were discarded (See voluntary condemnation). Cold holding temperatures were reviewed.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Date marking was not followed in the facility.
Corrective action: The inspector reviewed date-marking requirements with the person in charge.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Several condiments were repackaged and not properly labeled.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Several kitchen shelves were soiled with food debris.
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11/08/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager was not associated to this facility.(Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hand washing signage dictating employees must wash hands was not present at the kitchen hand sink.(Core)
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cooked beans on the kitchen food preparation table measured 75° F.
Corrective action: item was reheated to 165° F.(Priority)
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: A date marking system for all refrigerated, ready-to-eat foods held longer than 24 hours once opened or prepared to be used or discarded within 7 days was not in place at this facility.
Corrective action: education and handout provided.(Priority foundation)
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Dry goods stored under the cook line food preparation table were not labeled as to their contents.(Core)
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: A gap was present on the left side of the facility back door entrance.(Core)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Soiled wiping cloths were stored out of sanitizer in the kitchen.(Core)
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: The ice scoop handle was stored touching the ice in the ice machine.(Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The blade on the table mounted can opener was worn.(Core)
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: A covered trash receptacle was not present in the facility restroom.(Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Employee items were stored on a food preparation table bottom shelf with food items.(Core)
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06/25/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A container of raw chorizo was stored above a container of cooked potatoes in the three door reach in refrigerator across from the cook line. A container of raw whole intact steak was stored above cooked peppers in the three door reach in refrigerator across from the cook line.
Corrective action: person in charge relocated all raw food items to beneath the cooked food items in the refrigerator.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: The following items measured greater than 41°F in the walk in refrigerator: hot dogs (58°F), cream cheese (59°F), cooked sliced deli ham (61°F), raw ground beef (57°F - 60°F), cooked beef (60°F), cooked shrimp ceviche (58°F), cooked tomato based soup (58°F - 61°F), raw shelled eggs (58°F), cooked chicken soup (57°F - 58°F), raw whole intact steak (53°F - 57°F), cooked tamales (56°F), cooked shredded beef (55°F), sour cream (59°F), milk (55°F), cooked green beans (56°F), sweet condensed milk (55°F), cooked shredded chicken (53°F - 58°F), cooked shredded chicken in green sauce (56°F), raw pork skin (54°F - 59°F), cooked potato and carrot mixture (57°F), cooked shredded chicken in red sauce (57°F), cooked bell peppers in sauce (56°F), cooked rice (56°F), cooked beef (54°F - 60°F), cooked pork skins in green sauce (56°F), cooked whole beans (56°F), sliced American cheese (58°F), raw whole fish (48°F), raw chicken breasts (53°F), raw whole intact pork (59°F), and raw pork chorizo (56°f).
Corrective Action: corrected by discarding (see voluntary condemnation). Re-inspection of the walk-in refrigerator needed.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Multiple stacks of plastic food grade containers were stacked when wet on the shelf above the three compartment ware washing sink.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The wiping cloth bucket located on the front rolling cart measured less than 50 parts per million chlorine residual upon inspection.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Scoop handles were observed in contact with salt and sugar in both the bulk salt bin and the bulk sugar bin on the shelf beneath the food preparation table across from the walk in refrigerator.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Multiple stacks of single use styrofoam take out containers were stored with their food contact surfaces facing upwards on the shelf above the cook line cold top refrigerator.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Trash was observed surrounding the facilities dumpster.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Multiple holes were observed in the wall above the restroom hand sink.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: An employee's purse was observed on top of the bulk sugar container on the shelf beneath the back food preparation table. An employee's purse was observed on top of single use plastic spoons and knives on the shelf beneath the front food preparation table.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap greater than a 1/4 inch was observed at the back door screen thus not protecting the facility from the entrance of pests.
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