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11/03/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A chemical bottle was stored in the basin of the hand sink across from the preparation sink.
Corrective action: Discussed using hand sinks for hand washing only with the person in charge. The chemical bottle was moved.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored over raw salmon in the refrigerator drawers below the cook line.
Corrective action: Discussed storing raw meats according to cook temperature. The person in charge rearranged the drawers so that the items were stored according to cook temperature.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were stored above 41°F in the single door reach-in refrigerator behind the point of sale area: individually packaged pico (51°F), individually packaged green roasted pepper sauce (50°F), ranch dressing (46°F), green roasted pepper sauce (49°F).
Corrective action: All items were moved to the walk-in refrigerator. Discussed having the unit serviced with the person in charge.
The following items were stored above 41°F in the cold top three door reach-in refrigerator: citrus slaw (48°F), shredded lettuce (50°F), cabbage (49°F).
Corrective action: All items were placed on ice. The person in charge turned the unit colder. Discussed having the unit serviced with the person in charge.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents hanging below the sprayer side of the dish machine.
Corrective action: The person in charge labeled the bottle.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer was not available to measure the ambient air temperature in the single door reach-in refrigerator behind the point of sale area.
Corrective action: Discussed purchasing or placing an additional thermometer in the unit with the person in charge.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the single door reach-in freezer next to the preparation sink was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The fan covers in the walk-in refrigerator were soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The faucet on the hand sink across from the preparation sink was leaking upon inspection.
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09/24/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: An unapproved employee beverage container was stored on the shelf below the two compartment sink.
The employee beverage was immediately discarded.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: A knife was stored in between the cold top refrigerator and the steam table on the cook line.
Discussed proper storage for in-use utensils with management.
The ice deflector on the ice machine was soiled with mold.
Wash, rinse, and sanitize food contact surface.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Soup(9/14) was stored past the seven day holding period in the walk in refrigerator.
Soup was immediately discarded.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Single service utensils were stored intermingled in a container next to the ice bath on the cook line.
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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 shelf above the two compartment sink was rusty.
The gaskets on the pull out drawers below the grill were torn.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: The dish machine chlorine sanitizer was less than the required minimum of 50ppm chlorine.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The gaskets on the reach in freezer across from the walk in freezer were soiled with mold.
The condenser fans in the walk in refrigerator were soiled with an accumulation of dust.
The fans in the restrooms were soiled with an accumulation of dust.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The seal behind the margarita station was soiled.
The seal behind the dish area hand sink was soiled.
The seal behind the drain board at the dish area was soiled.
The floor drain below the sprayer at the dish area was soiled.
The floor next to the soda boxes at the back preparation area was soiled.
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09/20/2018
Inspection, Critical Item
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A hand squeejee was observed stored in the basin of the hand sink across from the three compartment sink. Discussed use of the hand washing sink for hand washing only with management.
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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: Guacamole (48°F) in the ice bath with salsa was above 41°F. Guacamole was immediately discarded. A squeeze bottle of green roasted pepper sauce (63°F) was above 41°F in the ice bath at table adjacent to the cold top refrigerator. Squeeze bottle of green roaster pepper sauce was moved to a refrigeration unit.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle hanging on the shelf next to the dish area was unlabeled as to it's contents. The chemical spray bottle was labeled with the common name of product.
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04/02/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A bag of raw chicken was stored over pork in the walk-in refrigerator. Proper food storage was discussed. Follow to occur.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Open top employee beverages were present on the back preparation table and on the hot holding unit next to a cutting board. Employee beverages were discussed. Follow up to occur.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Chicken was 127°F in the hot holding unit next to the cook line. The chicken was reheated to 165°F. Follow up to occur.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hand sink across from the preparation sink did not have hot water. The facility will have a plumber out to repair the faucet. Follow up to occur.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Fly strips were present over the soda boxes, and open bulk bin of beans and single service articles. The facility will move the fly strips to an appropriate area. Follow up to occur.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemicals were stored over a catering cambro and fryer basket in the mop closet. The chemicals or food items will be moved to a different location to prevent contamination. Follow up to occur.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several containers of seasonings and bulk bins in the back preparation area were not labeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Onions were stored on the floor in the back preparation area. Bulk bins of beans were stored open and unprotected from contamination in between use.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The interior of the cook line microwave was in disrepair.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Sanitizer test strips for the dish machine were not present in the facility.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Sanitizer was below the required 200-400 parts per million quaternary ammonia. Wiping clothes were stored out of the sanitizer in between use.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were stored in 50°F water on the cook line.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above a catering cambro in the mop closet was not shielded.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The ventilation covers in the restroom were soiled with dust.
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09/08/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several unapproved employee beverage containers were observed throughout the back kitchen area.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observe utilizing bare hand contact on ready to eat foods during cole slaw preparation on the utility sink drainboard in the preparation area.
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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: Chopped tomatoes measured 47°F in the cold top refrigerator across from the grill in the cook line area.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee was observed washing dishes and failing to adequately sanitize dishes after the manual ware wash in utility sink in the preparation area.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not present at the hand sink across from the utility sink in the preparation area.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not labeled as to its contents stored hanging under the hand sink across from the utility sink in the preparation area.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squirt and spray bottles containing consumer foods were not labeled as to their contents throughout the kitchen area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Containers of guacamole were being improperly cooled while covered in the cold top refrigerator across from the grill in the cook line area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gasket was torn on the steamer door next to the utility sink in the preparation area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A cutting board was stained with food debris on the steamer in the preparation area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The tall reach in freezer interior was soiled with ice accumulation across from the walk in refrigerator in the back kitchen area.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were wet stacked on the shelf across from the utility sink in the preparation area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop handle was stored not preventing contamination in the bulk dry rice bin in the preparation area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Water was pooled on the bottom interior of the cold top refrigerator across from the grill in the cook line area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Ceiling tiles were stained around the ventilation hood in the cook line area.
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09/14/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee handled dirty then clean dishes without washing her hands in between.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Screw top drinks were stored in the kitchen.
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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: Squeeze bottled of green roasted pepper sauce were 60 and 90°F. Pico de gallo on ice was 48°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine did not provide 50-200 ppm chlorine sanitizer residual after the final rinse.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut-off was downstream of the atmospheric vacuum breaker on the mop sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: There was ice build-up inside the upright freezer. Refrigerator door gaskets were soiled. The container of plastic spoons was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked wet, not allowed to air dry.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Plastic spoons were stored with the food contact surface exposed.
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08/24/2015
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Chicken pieces in the hot holding unit were 120°F.
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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 were above 41°F in the cook line cold top refrigerator: shredded cheese (46-50°), guacamole (50-56°), salsa (53°), pico de gallo (48-51°), lettuce (50°), cilantro mayonnaise (49°), sliced tomatoes (55°), cole slaw (45°). The following items were above 41°F in the cook line refrigerator drawers: shredded cheese (54°), cat fish (48-50°), shrimp (47°), raw chicken (46-50°), Baja rolls (49°), salmon (47°) and beef (49°). The following items were above 41°F in the walk-in refrigerator: raw chicken (48-50°), shredded cheese (49°) and cat fish (49°).
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| 03g - Critical, Food Borne Illness Risk |
| Food Temperature Control: Adequate equipment to maintain food temperatures |
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Inspector Comments: The facility does not have adequate refrigeration to maintain food temperatures of 41° or below.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The soap dispenser at the hand sink across from the preparation sink did not have soap.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle of oil on the cook line was not labeled as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A large container of black beans in the walk-in refrigerator were cooling while covered. Cooked beef was cooling in the preparation sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gaskets on the cold top refrigerator, refrigerator drawers and small reach-in freezer were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Ice build up was present in the stand up reach-in freezer.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The ice scoop was stored with its handle in contact with the ice. A knife on the cook line was stored in 62° water. A knife and mashing utensil were store in 64° water next to the rice cooker.
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07/23/2014
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage was stored next to single service items under the register. An unapproved employee beverage beverage was stored next to clean dishes on the drying rack by the dish machine. An unapproved twist-top employee beverage was stored next to single service items on the shelf by the cold-top refrigerator across from the hand sink on the cook line.
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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: Sour cream and shredded cheese were 50ºF on the cold-top refrigerator.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A plastic container below the preparation table by the reach-in freezer was not labeled as to its contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The tin foil lining the rice cooker was not smooth and easily cleanable.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The reach-in freezer across from the ice bin had a build-up of ice.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes on the rack by the three compartment sink were stacked wet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor below the fryer on the cook line had standing water.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light on the cook line hood vent was not functioning.
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