|
11/10/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have a certified food protection manager.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Chips at the exposition line were uncovered. Containers of meat and beans in the walk-in refrigerations were uncovered.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Chile rellanos were 70°F, ground beef was 130°F, and black beans were126°F at the steam table.
Corrective Actions: The operator removed the items from the steam table and reheated them.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: None of the prepared ready to eat food within the facility was date marked, which includes the following: Beans, prepared salsa, green chile, rice, carnitas, and cut tomatoes.
Corrective Action: Date marking was discussed with the facility and an educational handout was provided.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Wiping cloths were stored in sanitizer that measured over 200 ppm chlorine residual. Antifreeze was stored in the kitchen and was not necessary for the operation of the establishment.
Corrective Action: The sanitizer was remade and measured 100ppm chlroine residual. The antifreeze was removed from the establishment.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floors, walls, and ceiling in the dish washing area were soiled with grime or debris. The ventilation grate over the mop sink was soiled with grime.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Multiple lights throughout the kitchen and bar were non-functional, including over the cook line, bar, and dishwashing area. Lights over the dry storage area were not covered or shielded.
|
|
12/09/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program. Corrective action: A list of accredited courses was provided to the operator.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The basin of the hand sink in the dish washing area was heavily soiled with food debris.
The basin of the hand sink on the cook line was heavily soiled with food debris. Corrective action: Discussed using all hand sinks for hand washing only with the operator.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not readily available at the hand sink in the bar. Corrective action: The operator replaced the missing soap immediately.
|
| 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 (84°F) were held below 135°F on the sell window on the cook line. Corrective action: The chilli rellenos were re heated to an internal temperature of 135°F.
|
| 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)
Queso (46°F-51°F) and sliced cheddar cheese (45°F-50°F) were stored above 41°F in the two door cold top reach in refrigerator across from the fryers on the cook line.
Shredded lettuce (52°F) was stored above 41°F in the single door cold top reach in refrigerator across from the flat top on the cook line. Corrective action: All food items were moved to a refrigerator maintaining a temperature of 41°F or below.
|
| 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)
Several containers of ready to eat foods in the walk in refrigerator were not labeled with a preparation date or a discard date. Corrective action: Inspector provided education on date marking. The operator date marked the food items at the time of inspection.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer to measure the ambient air temperature was not provided in the single door cold top reach in refrigerator across from the flat top on the cook line.
|
| 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 exterior of the double burner on the preparation cook line was soiled.
The interior of the two door stand up freezer across from the walk in refrigerator was soiled.
The condenser fan cover in the walk in refrigerator was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling tiles in the food preparation area were soiled.
The ceiling vent and ceiling tiles in the dish washing area were soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
A protective shielding was not provided on the light fixture above the dry storage rack in the food preparation area.
|
|
08/19/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection certification from an accredited program. The certified food protection manager hand out was provided at the time of inspection.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of tomatoes was stored with wholesome cans.
Corrective action: The operator moved the dented can to a separate area. Discussed dented can policy with operator.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Raw chicken was stored above ready to eat beef in the 2 door reach in refrigerator across from the chip fryer.
Corrective Action: The operator moved the chicken to below the ready to eat beef.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The interior of the dry oregano storage container was soiled.
Corrective action: Discussed cleaning frequency with operator.
The soda gun holder at the bar was soiled.
Corrective action: Discussed cleaning frequency with operator.
|
| 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)
Cooked rice (110°F) and beans (111°F) were incorrectly reaheating in a hot holding unit.
Corrective action: The operator removed the rice and beans from the hot holding unit and reheated them on the cook top.
|
| 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)
Facility has not implemented a date marking system for any prepared ready to eat foods.
Corrective action: Provided education on implementing a date marking system with the operator.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
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 two-door reach in refrigerator across from the fryer.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
The bulk spices were not labeled as to their contents in the storage containers in the dry storage area.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
A wiping cloth was stored outside of a sanitizer bucket on a rack in the dry storage area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.12 Cutting Surfaces (C)
The cutting board was scored on the two door reach in refrigerator.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket was torn on the walk-in refrigerator.
The door gasket was torn on the two door reach in refrigerator across from the fryer.
|
| 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 racks in the dry storage were soiled.
The racks in the bar were soiled.
The fan covers were soiled in the walk in refrigerator.
The interior of the salamander was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The hand sink was slow to drain on the cook line.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C)
The basin of the mop sink was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall to the left of the water heater room was soiled.
The wall behind the dishwasher was soiled.
The ceiling in the dish wash area was soiled.
The ceiling was soiled above the iced tea machine in the front of the kitchen.
6-501.12 Cleaning, Frequency and Restrictions (C)
The prerinse seal on the dish washer was soiled.
|
|
02/28/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf)
The facility does not have a verifiable employee wellness policy. Provided guidance and a sample employee wellness policy with the manager.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food manager certificate from an accredited program.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not present at all the hand sinks in the kitchen.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was immediately accessible at the hand sink in the bar. Correct immediately.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The interior was soiled of the ice machine. The facility will clean the interior of the ice machine.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41°F in the two door cold top reach in refrigerator across from the fryers on the cook line: queso (45°F), sliced cheese (45°F), raw chicken (46°F) and raw beef (47°F). All items were discarded.
Salsa was 56°F in the salsa cooler in the front of the kitchen. Discussed proper cold holding temperatures with the manager.
The following items were above 41°F in the two door cold top reach in refrigerator to the left of the hot holding unit on the cook line: sour cream sauce (48°F), sour cream (48°F), diced tomatoes (45°F), pico de gallo (46°F), and guacamole (45°F). All items were immediately put in an ice bath.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
A gap was present at the back kitchen exit door.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The racks were rusty in the walk in refrigerator.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was missing on the hood flashing in the back preparation area.
The seal was missing on the pre rinse side of the dish washing machine.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket was torn on the two door cold top reach in refrigerator across from the fryers on the cook line.
The lid was separated on the two door cold top reach in refrigerator across from the fryers on the cook line.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The rack was soiled to the left of the hand sink in the dish washing area.
The rack was soiled to the left of the two door stand up freezer.
The shelf was soiled above the food preparation sink.
The shelf was soiled underneath the food preparation sink.
The exterior was soiled of the single and double burner in the back preparation area.
The hood was soiled in the back preparation area.
The door gasket was soiled on the two door cold top reach in refrigerator across from the fryers on the cook line.
The cart was soiled in front of the grill on the cook line.
The interior was soiled of the salsa cooler.
The rack was soiled across from the hand sink in the front of the kitchen.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The hand sink was slow to drain to the right of the dish washing area.
The faucet was leaking on the mop sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall was soiled to the left of the hand sink in the dish washing area.
The floor was soiled underneath the two door stand up freezer across from the walk in refrigerator.
The ceiling was dusty to the left of the walk in refrigerator.
The floor was soiled in the walk in refrigerator.
The seal was soiled on the food preparation sink.
The seal was soiled on the hand sink to the right of the kitchen back exit door.
The wall was soiled behind the dry storage rack in the back kitchen area.
The wall was soiled to the right of the kitchen back exit door.
The seal was soiled on the three compartment sink.
The wall was soiled underneath the three compartment sink.
The wall was soiled around the dish washing area.
The floor was soiled underneath the dish washing machine.
The floor drain was soiled underneath the hot holding unit on the cook line.
The seal was soiled on the mop sink.
The ceiling was dusty above the soda machine in the front of the kitchen.
The seal was soiled on the hand sink on the cook line.
The wall was soiled above the dry storage rack in the back of the kitchen.
The floor was soiled underneath the food preparation sink.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The wall to the left of the mop sink was in disrepair.
The floor tile was missing underneath the dish washing machine.
|
|
03/27/2018
Inspection, Routine
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were present on the floor below the dry storage rack next to the back door and on cutting boards stored on a rack next to the walk-in refrigerator. The facility will contact pest control and clean all rodent droppings and areas of harborage or food source. Follow up to occur.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly swatter was present on the cook line. The facility will discard the fly swatter. Follow up to occur.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: An unlabeled chemical was stored on top of wine glasses next to the ice machine. Cans of paint were stored next to equipment on the shelf below the preparation sink. Cutting boards were stored on bags of ice melt on the storage rack by the walk-in refrigerator. Chemicals will be moved to an appropriate area. Follow up to occur.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A container of pink cleaner was unlabeled and stored on top of wine glasses next to the ice machine. Three chemical spray bottles below the dish machine were not labeled as to their contents. The facility will label all chemicals. Follow up to occur.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several containers of seasoning on the shelves below the expo line were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Onions were stored in contact with the floor next to the back door. Taco salad shells were stored uncovered and unprotected from contamination on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the left cook line cold top refrigerator was torn. The caulking on the preparation sink was in disrepair. Unapproved foil was used to line the salsa cold top refrigerator.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three compartment sink was not sealed to the wall. The pre-rinse drain board was not sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the ice machine was soiled with lime build up and pink slime mold. The soda guns were soiled with mold at the bar.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the cook line cold top refrigerators were soiled with food debris. The shelves in the walk-in refrigerator were heavily soiled with rust and food debris. The condenser fans and drain lines in the walk-in refrigerator were soiled with dust. The interior of the reach-in freezer was soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A wiping cloth was stored out of sanitizer on the cook line.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service food containers were being re-used to hold condiments and limes at the bar and on the expo line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink on the front side of the expo line was slow to drain. The caulking on the hand sink at the front of the expo line was soiled. The mop sink was not sealed completely to the wall. The atmospheric vacuum breaker on the mop sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the cook line equipment and refrigerators was heavily soiled. The base coving next to the cook line cold top refrigerator and mop sink was in disrepair. The wall behind the dish machine was soiled. The ceiling tiles in the back dry storage area were soiled. The floors, walls, and ceiling in the walk-in refrigerator were soiled with dust and food debris. A ceiling tile in front of the walk-in refrigerator was missing. A hole was present in the wall next to the mop sink.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights on the cook line were not functioning. A light in the walk-in refrigerator was not functioning. The lights above the bar four compartment sink were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A container of employee food was stored in the bar cooler.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Toilet paper was stored out of the dispenser in the restrooms.
|
|
04/25/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One moldy lemon was stored with wholesome lemons in the walk-in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without washing their hands prior in the preparation area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling a container in the expo area hand sink. Food was present in the basin of the cook line hand sink. An employee was observed wiping their hands on their apron in the preparation area.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to reach at least 50ppm chlorine residual on the final rinse cycle.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Live ants were present below the two door stand up freezer.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several containers of chips were stored uncovered on the shelf above the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several food items were stored in grocery bags in the two door stand up freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the cold top to the left of the steam table were rusty and the door gaskets were torn. The caulking behind the preparation sink was in disrepair. The shelves in the walk-in cooler were rusty. The caulking around the mop sink was in disrepair. The top of the cold top cooler across from the fryers was in disrepair. The gaskets in the cold top cooler across from the fryers were torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking to the right of the dish machine was in disrepair. The caulking on the three compartment sink was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the dry storage area were soiled. The shelf below the preparation sink was soiled. The shelves in the walk-in cooler were heavily soiled. The interior of the ice machine was soiled. The gaskets in the cold top cooler across from the fryers were soiled. The interior of the warmer above the flat top grill was heavily soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several soiled and damp common towels were stored below the drain board to the right of the dish machine.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several containers of sour cream and strawberries were being reused to hold other food items throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the warewash area, preparation area, and expo area hand sinks was in disrepair. Standing water was present in front of the soda dispenser storage area. Water was observed leaking from the mop sink atmospheric vacuum breaker.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the dish machine was soiled. The floor to the right of the preparation sink was soiled. The floor below and to the right of the two door stand up freezer was soiled. The floor below the soda disposer storage area was heavily soiled. The floor under the ventilation hood on the cook line was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The left light was not functioning in the ventilation hood above the stove. Two lights were not functioning in the walk-in cooler. One light was not functioning above the left faucet in the womens restroom.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee phone was stored on a bag of tortillas on the cook line cold top cooler to the left of the steam table.
|
|
10/24/2016
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory containing the first sentence of the disclosure statement was not provided on the menus.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Salsa (49°F), ranch dressing (49°F), whipped butter (49°F), and blue cheese dressing (53°F) were above 41°F for longer than 4 hours in the cold top cooler in the expo area.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to reach at least 50 ppm chlorine sanitizer residual in the final rinse cycle.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the cook line hand sink or the bar hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved pesticide was stored below the drainboard in the warewash area. A fly swatter was stored near the entrance of the expo area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of glass cleaner was unlabeled as to its contents in the server station below the computers. An unlabeled spray bottle of degreaser was stored below the drainboard in the warewash area.
|
|
04/08/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy onion was stored with wholesome onions on the dry storage shelf next to the back door. A container of cottage cheese in the walk-in refrigerator was expired and moldy. Two moldy lemons were stored with wholesome lemons and a moldy clove of garlic was stored with wholesome cloves in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee next to the dish area was observed washing their hands for less than 10 seconds without using soap or paper towels. An employee on the cook line was observed taking a dirty utensil back to the dish area and returned to the cook line to continue with food preparation without first washing their hands. An employee on the cook line was observed not washing their hands in between glove changes.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed drying their hands on a cloth laundry bag after washing their hands. A squeegee was present in the basin of the bar hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following food items were above 41°F in the large cold top refrigerator across from the cook line: shredded cheese (53°F), shredded lettuce (56°F), diced tomatoes (47°F), pico (49°F), and sour cream (50°F). The following food items were above 41°F for greater than 4 hours in the two door reach in refrigerator across from the cook line: raw chicken (46°F), raw shrimp (47°F), cooked shredded beef (48°F), raw beef (44°F) and raw steak (45°F). The following food items were above 41°F for greater than 4 hours in the walk in refrigerator: cottage cheese (51°F), cooked beans (49°F), imitation sour cream (49°F), bagged salad mix (47°F), raw shell eggs (50°F), diced tomatoes (49°F), pico (49°F), tamales (53°F), raw chicken (49°F) shredded lettuce (44°F-46°F), shredded cheese (48°F), cooked beef (50°F) cooked spinach (49°F), 2% milk (48°F), green chili (48°F), and refried beans (52°F).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not available at the preparation sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments:
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical bucket in the dish area was unlabeled 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: The wait station ice bin was uncovered and unprotected from possible contamination. Two pans of beans were stored on the floor in the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several food items in the small reach in refrigerator across from the cook line were stored in noncommercial plastic bags. Flour tortillas were stored in a grocery bag on the cook line cart. The walls inside of the two door reach in freezer were soiled with food and debris.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several pieces of tape that were holding a light shield in place above the dry storage shelves were not smooth and easily cleanable. The sealant around the preparation sink was soiled with mold and in poor repair. A napkin that was not smooth and easily cleanable was attached to the smoke detector above the wait station. Several door gaskets on the cold holding units across from the cook line and at the bar were torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided in the reach in refrigerator across from the cook line.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The bar soda nozzle and holder were heavily soiled with slime.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves in the dry storage area, under the preparation sink, in the walk-in refrigerator and at the bar were soiled with food and debris. The door gaskets on several cold holding units throughout the facility were soiled with food and debris. The interior door lid of the large cold top refrigerator was soiled with food. A cart on the cook line was soiled with food and debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked wet above the three compartment sink. The top of the dish machine was heavily soiled with grime and debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The sealant around the wait station and dish area hand sinks and the mop sink were soiled with mold and in poor repair. The three compartment sink and the preparation sink were leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor grout throughout the facility was missing, in disrepair and/or soiled with food debris. The walls throughout the dish area were soiled with dirt and debris. Ceiling tiles and vents throughout the facility were soiled with dust and debris. Areas of floor coving throughout the facility was missing and/or in poor repair. The ceiling in the walk-in refrigerator was soiled with dust and debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the walk-in refrigerator was not functioning.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door had an outer opening of greater than 1/4 inch during the time of the inspection.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The floor tiles in the mens restroom were cracked and in disrepair.
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12/29/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Moldy squash was observed with other wholesome squash in a box in the walk-in refigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee food item was observed in an unapproved area across from the wait station.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: There was no cold water provided at the preparation sink.
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| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
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Inspector Comments: A sticky trap on the ceiling next to the wait station contained an accumulation of dead flies. Several light shields above the dry storage area contained an accumulation of dead insects.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A chemical spray bottle under the dish machine was not legibly labeled as to its contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: An unlabeled pitcher of butter was observed on the cook line. There were unlabeled bottles of oil and butter, and unlabeled containers of spices across from the cook line on above the cold top refrigerator.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Plastic containers of taco shells and taco bowls were stored uncovered across from the cook line and unprotected from possible contamination. A container of corn flakes on a shelf in the dry storage area was uncovered and unprotected from possible cross contamination.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Foil was lining a container of salsa in the wait station cold top refrigerator. Several cutting boards on the preparation line were scoured and in disrepair. A plastic container storing food items over the microwave on the preparation line was chipped and in poor repair. Taquitos in the walk-in refrigerator were stored in a single use plastic bag
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The sealant around the preparation sink was in poor repair. The sealant behind the cook line was soiled with dirt and food debris and in disrepair. A plastic cart next to the cook line hand sink was cracked and in disrepair. A white cotton towel was lining a shelf above the preparation sink.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The thermometer on the tall hot hold unit next to the preparation sink was not functioning.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The toaster across from to cook line was soiled with food debris. The interior and exterior lid to the ice machine was soiled. The large mixer next to the walk-in refrigerator was heavily soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves in the walk-in refrigerator were soiled with food and dirt debris. Several door gaskets of reach-in refrigerators and the walk-in freezer were soiled with food and dirt debris.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Reuse of several single service containers were observed in the dry storage area and across from the cook line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The sealant around the mop sink was in disrepair and soiled. The hot water was leaking at the three compartment sink. The faucet at the four compartment sink in the bar area was leaking. The hand sink next to the dish area was poorly draining.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor coving next to the cook line was broken. The corner panel next to the mop sink was broken and in poor repair. There were several holes in the walls in the bar area and behind the fryer area. There was floor grout missing in the dish machine area. The floors in the walk-in refrigerator and freezer were soiled with dirt and food debris. Heavy dirt and food debris were present on the floor under the soda boxes. Several vents throughout the facility were soiled with dust accumulation. The ventilation hood above the cook range next to the preparation sink were soiled with grease accumulation.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: There were several non functioning lights throughout the facility.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door to the kitchen was not closed to prevent possible entrance of pests.
|
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10/16/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory stating the increased risk of food borne illness when consuming raw or undercooked foods of animal origin was not present on the menu.
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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: Fried cheese egg rolls were 88ºF on the shelf above the hot holding unit.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several containers of chips were stored uncovered on the top shelf above the hot holding unit.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards throughout the kitchen were scored. The cardboard lining the fryer on the cook line was not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the dish machine area drainboards was torn. The caulking on the food preparation sink was torn. The door gasket on the cold-top reach-in refrigerator across from the cook line.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored uncovered by the coffee machine.
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