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05/02/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A Certified Food Protection Manager course has not been completed for the facility.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf)
A written employee illness policy was not in place at the facility.
Corrective action: The inspector provided a handout with guidance.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An unapproved employee beverage was stored on the food service window ledge.
Corrective action: An employee disposed of the beverage.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed using a common towel to wipe their hands after bringing soiled dishes to the kitchen instead of washing their hands.
Corrective action: Discussed proper hand washing procedures with the owner.
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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)
Ice was observed in the basin of the hand sink in the wait station area.
Corrective action: The person in charge was educated on hand sink usage.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P)
A dented can of caramel sauce was stored above the wait station preparation area.
Corrective action: An employee disposed of the can, see voluntary condemnation.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The can opener blade on the preparation table across from the preparation sink was soiled.
The deflector shield in the large ice machine was soiled.
Corrective action: Follow-up needed.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Ranch dressing (63°F - 72°F) was stored above 41°F in an ice bath in the wait station area.
Corrective action: The manager moved the ranch dressing to a refrigerator.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Numerous food storage containers and squeeze bottles throughout the facility were not labeled with their common food name.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The back door was propped open upon inspection.
A gap was present in the screen door in the wait station area.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
The ice basin below the soda machine in the wait station area was not covered; therefore, not protected from contamination.
Boxes of food were stored on the floor in the walk in freezer.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths were stored out of their sanitizer buckets throughout the facility.
Sanitizer buckets were stored on the floor throughout the facility.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The scoop in the red sauce container in the walk-in refrigerator was stored with the handle touching the food produt.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
A pair of tongs were stored at knee level on the sopapilla warmer in the wait station area.
Numerous knives and spatulas were stored in the crevice between the dish machine drain board and the wall.
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Numerous clean food storage containers were stacked wet in the ware washing area.
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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)
Ice accumulation was present in the reach-in freezer in the wait station area.
The microwave handle was broken above the hot holding unit on the cook line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The preparation sink was not properly sealed to the wall.
The pre-rinse side of the dish machine was not properly sealed to the wall.
The dish machine drain board was not properly sealed to the wall.
The shelving units in the walk-in refrigerator were rusted.
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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 on the interior of the glass single door reach-in refrigerator in the wait station area was soiled with dust.
The exterior of the tortilla chip container and sopapilla warmer in the wait station area was soiled.
The exterior of the reach-in freezer in the wait station area was soiled.
The interior of the glass two-door reach-in refrigerator in the wait station area was soiled.
The fan guard on the interior of the glass two-door reach-in refrigerator in the wait station area was soiled with dust.
The exterior of the glass two-door reach-in refrigerator in the wait station area was soiled.
The door gasket on the glass two-door reach-in refrigerator in the wait station area was soiled.
The kick plate of the glass two-door reach-in refrigerator in the wait station area was soiled.
The air vent above the screen door in the wait station area was soiled with dust.
The vent above the dish machine was soiled.
The top of the dish machine was soiled.
The shelf below the dish machine was soiled.
The shelves in the walk-in refrigerator were soiled.
The fan guards on the condenser unit in the walk-in refrigerator were soiled.
The orange fan near the cook line was soiled.
The drain lines in the beer walk-in refrigerator were soiled.
The exterior of the glass door reach in hot holding unit on the cook line was soiled.
The dirty dish rack in the wait station area was soiled.
The exterior of the following equipment on the cook line was soiled: fryers, saute burners, grill, and the two door cold top reach in refrigerator.
The interior of the glass chiller in the bar was soiled.
The shelf to the right of the glass door hot holding unit on the cook line was soiled.
The interior and exterior of the two drawer refrigerator underneath the hot holding unit was 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 mop sink faucet was leaking upon inspection.
The left faucet on the preparation sink was loose upon inspection.
5-202.13 Backflow Prevention, Air Gap (P)
The spray nozzle near the dish machine was hanging below the flood rim upon inspection.
Corrective action: Correct immediately. Follow-up needed.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor throughout the facility was soiled.
The coving throughout the facility was soiled.
The caulking on the hand sink in the wait station area was soiled.
The caulking on the hand sink near the preparation sink was soiled.
The ceiling throughout the kitchen was soiled.
The floor below all equipment at the bar was soiled.
The floor in the beer walk-in refrigerator was soiled.
The walls in the beer walk-in refrigerator were soiled.
The floor underneath the sauce shelf in the wait station area was soiled.
The ceiling vent in the wait station area was soiled.
The door gasket on the walk in freezer was soiled.
The floor underneath the onion storage was soiled.
The wall underneath the onion storage was soiled.
The floor underneath all equipment on the cook line was soiled.
The wall behind all equipment on the cook line was soiled.
The ceiling vent covers above the cook line were soiled.
The floor underneath all equipment at the bar was soiled.
The floor drain underneath the three compartment sink in the bar was soiled.
The floor underneath the soda box storage rack was soiled.
The floor behind the washer and dryer was soiled.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
Coving tiles were missing near the preparation sink.
Numerous floor tiles were missing or cracked throughout the kitchen, bar and bar storage area.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A ceiling tile was missing above the cook line.
A hole was present in the ceiling in the men's restroom.
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04/13/2018
Inspection, Routine
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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 located next to the walk-in cooler measured maximum of 80°F after 3 minutes of continuous use. Re-inspection required.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: Exposed standard sized threads were observed on the server station hand sink faucet without a backflow prevention device present. The owner removed the threads, violation corrected.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Deep pitting and discoloration was observed on the main grill line cutting board.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn or missing caulking was observed around the grill line vent hood. Torn or missing caulking was observed around the facility's food preparation sink.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Torn or missing caulking around the facility's three compartment sink and the mechanical ware washing machine.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Excessive food debris was observed between the two fryers located on the main cook line.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: In use knives were stored in between cold top coolers located on the main grill line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Torn or missing caulking was observed around the hand sink located next to the facility's food preparation sink. Grime accumulation was observed on the hot water handle of the hand sink located next to the facility's food preparation sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Flooring throughout the kitchen was in disrepair. The walls within the walk-in cooler were discolored and no longer smooth and easily cleanable. Dust was observed on the walls and ceiling above the main cook line. Soilage was observed on the walls beneath the ware washing machine.
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02/23/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was stored on the cutting board at the preparation table.
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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 jalapenos under the heat lamp at the expo line were 93°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided to the hand sink near the preparation sinks.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: The fly strip near the expo line was heavily soiled with flies.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The drink ice at the bar was uncovered. Frozen meats were thawing at room temperature.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking at the ware washing area was in disrepair. The door gasket on the warmer near the cook line was in disrepair. The caulking in the ventilation hood was in disrepair.
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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 to the cold top refrigerator near the cook line.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the bulk storage containers in the dry storage area were soiled with food 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 ware washing area was missing the cover. The mop was leaking. Backflow prevention was not provided to the coffee/ tea machines.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor and wall of the boiler room were soiled and in disrepair. Floor and wall tiles throughout the kitchen were in disrepair. The floor of the dry storage room was soiled with food debris.
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08/29/2016
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored above ready to eat items and raw beef in the walk-in refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory on the menu did not have the disclosure statement and did not asterisk all items which were served raw or undercooked.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was stored on the preparation table near the chili queso.
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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: Using predictive modeling shredded chicken and green chili in the walk-in refrigerator did not meet cooling parameters. Shredded chicken cooled at a rate of 12°F per hour and green chili at a rate of 20°F per hour during the first two hours of cooling.
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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: Chile rellanos were 103°F while held at room temperature and not marked with a discard time.
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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: In the cold top refrigerator on the cook line sour cream was 49°F, sliced cheese was 46°F, and cut tomatoes were 51°F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A probe type food thermometer was not provided to the facility.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine at the bar measured less than 50ppm chlorine residual on the final rinse cycle.
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03/03/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of tomato puree were stored with wholesome cans in the dry storage area.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory on the menu did not contain the disclosure statement and did not asterisk all items which would be served undercooked.
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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: Crispy rellanos on the cook line were 107°F. Cheese sauce on the cook line was 125°F. Rice in the hot hold cabinet near the cook line was 131°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The drink ice at the bar was not covered or otherwise protected from contamination.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the cold top refrigerator at the cook line was scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The preparation sink and ware washing drainboards were not sealed to the wall.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The dish machine and three compartment sink were leaking from their waste lines. The hand sinks in the kitchen were not sealed to the wall. The faucet on the three compartment sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceilings in the dry storage and server station areas were damaged. The floor coving was missing from the ware washing area. Several floor tiles in the ware washing, beer refrigerator and laundry areas were in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Adequate lighting was not provided to the preparation sink, cook line and dry storage area near the back door.
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06/24/2015
Inspection, Critical Item
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Shucked oysters in the walk-in refrigerator were not in the original container or labeled with certification information.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of soup was stored with wholesome cans on the dry storage rack.
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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 handling dirty dishes then clean dishes and failed to wash hands in between.
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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: In the cold top refrigerator on the cook line sour cream was 56°F, pico de gallo was 60°F, sliced tomatoes were 62°F and shredded cheese was 56°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the hand sink near the walk-in refrigerator.
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02/05/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A can of hominy in the dry storage room was dented and stored with wholesome cans.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored above beef in the walk-in refrigerator.
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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: Green chile was 53°F and enchilada sauce was 93-114°F after cooling in the walk-in refrigerator for more than six hours.
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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: A cheese sauce with sliced tomato was 100°F while in the hot holding unit at 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: Sliced tomatoes at the server station were 53°F and salsa was 54°F. Chicken in the preparation sink was 52°F and oysters were 47°F. Pico de gallo in the cold top refrigerator on the cook line was 50°F, sliced cheese was 45°F, and shredded cheese was 48°F. In the ice bath at on the cook line shredded cheese was 53°F and shredded lettuce was 50°F. Chicken in the cold drawer refrigerator on the cook line was 48-50°F. Buckets of salsa in the walk-in refrigerator were 46-48°F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A thermometer on the cook line was not accurately calibrated to 32°F + or - 2°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The mechanical ware washing machine measured less than 50ppm residual chlorine on the final rinse cycle.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food was stored on the floor of the walk-in refrigerator. Customer drink ice at the bar was uncovered.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-commercial refrigerator was used to store potentially hazardous foods at the front server station.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The vent above the dish machine was rusting. The caulking at the ware washing area was in disrepair and missing in spots.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The vents above the cook line were soiled with grease.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The dish machine was leaking causing water to pool on the floor below it.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several floor tiles near the ware washing area were cracked.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights above the front server station were unshielded. The light bulbs in the two door refrigerator near the mop sink were not operational.
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