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07/24/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of nacho cheese was stored with wholesome cans of nacho cheese on the back dry storage shelves.
Corrective action: the person in charge disposed of the dented can of nacho cheese.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist top employee beverage was stored on the center food preparation table.
Corrective action: the employee beverage was relocated to an approved location.
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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 on the center food preparation table and on top of the cold top refrigerator: a squirt bottle of sweetened condensed milk labeled "keep refrigerated" on its original packaging (83°F), cotija cheese (73°F), mayonnaise labeled "refrigerate after opening" on its original packaging (71°F), and dried beef (82°F).
Corrective action: The cotija cheese was corrected by discarding. The sweetened condensed milk, mayonnaise, and dried beef remained within proper time parameters thus corrected by placing those items inside the reach in refrigerator until a temperature of 41°F was reached.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hot water located at the front hand sink reached a maximum temperature of 95°F after continuous use. The hot water located at the restroom hand sink measured a maximum of 96°F after continuous use.
Corrective action: re-inspection needed.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Hand soap was not available at the restroom hand sink upon inspection.
Corrective action: re-inspection needed.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: A dead cockroach was observed behind the water heater.
Corrective action: re-inspection needed.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A cockroach trap that was uncovered and not tamper proof was observed behind the water heater. Two cans of ant and cockroach killer labeled "for house hold use" were being used for interior pest control in the dry storage area.
Corrective action: re-inspection needed.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of rubbing alcohol and a bottle of hydrogen peroxide were stored above a case of tortilla chips in the dry storage area.
Corrective action: re-inspection needed.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Two torn door gaskets were observed at the two door reach in refrigerator. The handle to the single door reach in refrigerator adjacent to the entrance to the kitchen was missing. A torn door gasket was observed at the single door reach in refrigerator across from the three compartment ware washing sink. A scoop without a handle was observed in the bulk sugar bin in the dry storage area. Aluminum foil was lining the stove top thus not making the surface smooth and easily cleanable.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The hot water located at the three compartment ware washing sink measured a maximum of 97°F after continuous use.
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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 in contact with coconut flakes, granola, and walnuts in the containers on top of the cold top refrigerator. A scoop handle was in contact with sugar in the container across from the cold top refrigerator.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The facilities dumpster did not have a drain plug.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling located above the cold top refrigerator was in disrepair. Several large and small holes were observed in the wall of the restroom.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Four light bulbs located above the food preparation area were non-functional. The light bulb located in the single door reach in refrigerator across from the entrance into the kitchen was non-functional. A light bulb located in the restroom was non-functional.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The trash can located in the restroom did not have a lid. The toilet was not properly sealed to the floor.
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07/28/2017
Inspection, Routine
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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: Cut cantaloupe and cut mango measured 51°F in fruit cold top refrigerator across from the ice cream display case in the point of sale area. Diced tomatoes measure 53°F in the glass door refrigerator across from the fruit cold top refrigerator in the point of sale area. Kale (55°F) and spinach (53°F) measured above 41°F in the glass door refrigerator next to the dry storage 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 ice deep freezer door next to the steamer in the point of sale area. The gasket was torn on the fruit cold top refrigerator door across from the ice cream display in the point of sale area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet was leaking on the three compartment sink in the ware wash area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor tiling was stained throughout the point of sale area.
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06/06/2016
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 was observed putting on gloves without first washing their hands.
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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: Cooked plums were 108° and cooked mango was 125° on the table by the nacho/corn hot hold unit.
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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: Cut cantaloupe was 44°F, sour cream was 46°F, and cream cheese was 46°F in the cold top refrigerator. Hot dogs were 45°F, cooked strawberries were 46°F, cut tomatoes were 52°F, in the cook line reach in refrigerator. Fruit cups (with cut watermelon) were 56°F, cups of cut water mellon were 54°F, and cups of flan were 49°-50°F in the display refrigerator.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer compartment of the three-compartment sink was below 50 ppm chlorine residual during manual ware washing.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No hot water was available to the kitchen hand sink and the sink next to the kitchen hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The storage rack above the three-compartment sink was rusted. Torn door gaskets were observed on vegetable reach in refrigerator and the chest freezer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Ice build up was observed inside of the large chest freezer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood above the stove was soiled with debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The atmospheric vacuum breaker at the mop sink would leak when the water was turned on.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights above the kitchen refrigerators and preparation tables were not shielded.
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06/01/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing hands in the three compartment sink instead of the hand sink. Two bags of frozen fruit were stored in the basin of the hand sink next to the three compartment sink. An employee was observed drying hands with a common towel.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked fruits were 105-114°F after cooling for more than two hours in a container covered with aluminum foil and left at room temperature. Corrected on site.
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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 available at the kitchen hand sink. Corrected on site.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Bleach and several other bottles of cleaning agents were stored next to sugar in a paper bag and other food items on the shelves rack in the dry storage room. Employee medicine was stored with condiments in a bucket in the dry storage room. Corrected on site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food stored in bags and plastic containers were stored in the chest freezer along with unpackaged ice used for consumption.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cardboard box was used to store fried food items in the dry storage room. A non commercial ventilation hood was observed in the dry storage room (in use and for frying).
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Aluminum foil was used to line the lower shelf on the large preparation table in the kitchen.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The utensil to scoop ice from the chest freezer was stored with the handle in contact with the product.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The dip well used to store ice cream scoops was not filling with water.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls of the dry room around the fryer were made of wood and soiled with grease.
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06/23/2014
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed using a common towel to dry hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: A unapproved twist-top beverage was stored on a surface where customer food is prepared.
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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 available at the hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The spatula used to prepare customer food was in poor repair and not easily cleanable. The shelves of the juicer station table were lined in foil.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The handle of the scoop was stored in the granola and nuts.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet in the restroom hand sink was loose.
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08/08/2013
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 was observed donning gloves without first washing hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing hands in the three compartment sink. An employee was observed wiping hands on a common cloth towel. An employee involved in the preparation of exposed food had fingernail polish and was not wearing gloves.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water of the required temperature (100°F for hand washing sinks and 110°F for three compartment sinks) was not available in the facility. Hot water was not available at the food preparation sink.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer solution in the three compartment sink contained greater than 200 ppm of residual chlorine.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The food preparation sink did not have an 18 inch drainboard or approved alternative.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A domestic ventilation hood was present in the dry storage room.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The three compartment sink was not adequately sealed to the wall.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink faucet was leaking.
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