|
07/15/2022
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
Several employees were observed walking back in from being outside with their gloves on and not washing their hands or changing their gloves. An employee was observed washing dish ware with gloves on, then proceeding to change their gloves before beginning food preparation, but not washing their hands.
Corrective Action: The inspector educated the person in charge on when it is required for employees to wash their hands.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee was observed sprinkling salt onto ready-to-eat tortilla chips with their bare hands.
Corrective Action: The inspector educated the person in charge to ensure no bare hand contact occurs with any ready-to-eat foods, including garnishes or seasoning.
|
| 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 hand sink located adjacent to the dish machine was blocked and inaccessible due to a stack of pans and a bucket placed in front of it.
Corrective Action: The person in charge agreed to remove the items placed in front of the hand sink.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee was observed washing their single-use gloves several times instead of changing them.
Corrective Action: The inspector educated the employee that single-use gloves must be changed for new ones when they've become soiled or torn.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Pico de gallo (50°F) in the outside walk-in refrigerator and chorizo (118°F) on the shelf next to the hot boxes were not effectively cooling from 135°F to 41°F within 6 hours.
Corrective Action: Cooling wands were inserted into the pico de gallo and the chorizo was moved into the walk-in refrigerator.
|
| 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)
The following refrigerated, temperature controlled for safety food items located in the cold-top refrigerator measured greater than 41°F: pico de gallo (58°F), diced tomatoes (51°F), guacamole (56°F), shredded lettuce (56°F), shredded cheese (49°F), cooked pork (56°F), and cooked chicken (56°F).
Corrective Action: Ice baths were created for the above food items to allow them to rapidly cool.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Chile verde located in the outside walk-in refrigerator was held longer than 7 days.
Corrective Action: The chile verde was discarded (see voluntary condemnation).
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
Two spray bottles filled with a chemical liquid were unlabeled as to their contents.
Corrective Action: The person in charge agreed to label all chemical spray bottles.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Multiple containers of still-frozen shrimp and oysters were observed thawing at room temperature or in stagnant water.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of sanitizer in the bucket located left of the cold-top refrigerator measured less than 50 ppm residual chlorine.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
In-use knives were stored in-between cutting boards located at the cook line.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
The non-food contact interior of the ice machine 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 located adjacent to the cook line was slow to drain.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The corner of the ceiling over the ice machine was dusty.
|
|
10/28/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
Two wait staff did not wash their hands after handling soiled dishes.
2-301.12 Cleaning Procedure (P)
The dish washer washed his hands for less than 10 seconds on two occasions after handling soiled dishes. Corrective action: The inspector advised the person in charge to monitor employee hand washing.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Ready-to-eat pork chops in the cold-top refrigerator were stored next to raw chicken. Corrective action: The pork chops were placed into a separate container.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Multiple foods were not covered in the following units: the grill area reach-in freezer, the kitchen walk-in refrigerator, the outdoor walk-in refrigerator, and the outdoor walk-in freezer.
|
| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
|
Inspector Comments:
3-401.11 Raw Animal Foods-Cooking (Pf)
The children's menu contained communited meat (hamburgers and cheeseburgers) that were offered undercooked.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
The following refrigerated, ready-to-eat foods were marked with a date that exceeded 7 days since preparation and were not discarded: (in the kitchen walk-in refrigerator) green chile (10/21), pozole (10/20), cooked vegetables (caldo res, 10/20), and (in the outdoor walk-in refrigerator) cut tomatoes (10/17). Cheesecake in the wait station glass-door refrigerator expired on 9/19/19 and was not discarded. Corrective action: The inspector discussed when to discard foods with the person in charge and operator.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
Two unlabeled chemical spray bottles were observed under the dish machine dirty drainboard. Corrective action: An employee labeled these containers.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
A container of tripe in the kitchen was stored on the floor. An employee placed a stock pot of beans onto the floor near the grill to mash them.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The kitchen sanitizer bucket was stored on the floor. The concentration of chlorine in the wait station sanitizer bucket was less than 50 ppm.
|
|
05/23/2019
Inspection, Routine
|
| 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)
An employee filled a container at the dish washing area hand sink for use in dish washing.
|
| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
|
Inspector Comments:
3-201.11 Compliance with Food Law (P)
The person in charge did not verify the source of tamales.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments:
3-203.12 Shellstock, Maintaining Identification (Pf)
The restaurant was not keeping oyster tags attached to the same oysters or able to verify which tags belonged to which oysters. The restaurant was not marking oyster tags with the empty dates and was not keeping the tags in chronological order.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw bacon, and shrimp wrapped in raw bacon, in the indoor walk-in refrigerator were stored above and not protected from ready-to-eat foods.
3-304.15(A) Gloves, Use Limitation (P)
An employee washing dishes at the dish machine did not change his gloves in between handling soiled dishes and clean dishes.
3-304.11 Food Contact with Equipment, Utensils, and Linens (P)
Pork chops in the two-door freezer near the walk-in refrigerator were stored on the soiled shelf.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Multiple foods (not in the cooling process) throughout the refrigerators and freezers in the restaurant were not covered.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-702.11 Before Use After Cleaning (P)
An 8-10 gallon stock pot at the dish machine area was not sanitized after cleaning.
|
| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
|
Inspector Comments:
3-401.11 Raw Animal Foods-Cooking (Pf)
The children's menu offered hamburgers (ground beef) raw or undercooked.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Chopped tomatoes (49°F) in the indoor walk-in refrigerator were not cooled to 41°F within four hours of chopping.
|
| 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 chiles at the steam table (95-102°F) were less than 135°F.
|
| 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)
The following refrigerated, ready-to-eat foods were not date-marked once opened or prepared to be used or discarded within 7 days: (in the indoor walk-in refrigerator) tamales, nacho cheese sauce, pozole, rice, menudo, (in the wait station refrigerator) cheesecake, whipped topping, and (in the bar refrigerator) milk.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
The above foods were not date-marked and were not discarded. Carnitas in the outdoor walk-in refrigerator were date-marked 5/16 (8th day since preparation) and were not discarded.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
A pan of meat and vegetables on the kitchen shelf was not thawing in the refrigerator or using an approved method.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Multiple foods in the walk-in freezer were stored on the floor.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing (C)
An employee at the dish machine rinsed salsa cups after sanitizing them.
|
|
01/29/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee at the grill line hand sink washed his hands for less than 20 seconds after handling raw shell egg on two occasions.
|
| 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)
An employee washed two potatoes in the grill line hand sink.
6-301.14 Handwashing Signage (C)
The kitchen and women's restroom hand sinks did not have signs that told employees to wash their hands.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A damaged can of hominy beans in the outdoor can storage area was stored with wholesome cans.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: 3-203.12 Shellstock, Maintaining Identification (Pf)
The shellstock tags were not marked with an empty date and were not kept in chronological order.
3-402.12 Records, Creation, & Retention (Pf)
Fish was being offered partially cooked on the menu and the restaurant did not have logs of freezing times and temperatures or a letter from the supplier.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw eggs and meats in the kitchen walk-in refrigerator were stored above cooked and cooling ready-to-eat foods. Raw bacon in the kitchen walk-in refrigerator was hanging above an open container of cooked bacon.
3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill line used the same glove to crack raw shell eggs and to handle ready-to-eat onions and cheese. An employee handled raw chicken, raw pork, raw beef, then cooked bacon in this order with the same gloves. The dish washer washed his hands with his gloves on.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
A several gallon container of chips and several spice containers in the kitchen were not covered. Multiple foods in the cold-top refrigerator were not covered.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The kitchen sanitizer bucket used for in-place cleaning and sanitizing was less than 50 ppm chlorine residual.
|
| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
|
Inspector Comments: 3-403.11 Reheating for Hot Holding (P)
Beans on the flat grill were not reheated to 165°F in two hours or less during the inspection.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P)
Chicken was 44-50°F, ground beef was 49-50°F, and green chili was 44-47°F in the outdoor walk-in refrigerator after cooling for more than 6 hours. Green chili was 44-50°F and red sauce was 45-46°F in the kitchen walk-in refrigerator after cooling for more than 6 hours.
|
| 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)
Beans were 112-130°F and sausages were 90-120°F in the steam table.
|
| 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)
Multiple prepared foods, including chicken, green chile, rice, and ground beef, in the kitchen and outdoor walk-in refrigerators were not date-marked. Open containers of milk in the kitchen walk-in refrigerator and in the bar reach-in refrigerator were not date-marked.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
The restaurant was not using effective methods to cool cooked foods.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Onions and potatoes were being stored in the mop sink.
3-305.12 Food Storage, Prohibited Areas (C)
Rice in the outdoor walk-in refrigerator was uncovered and stored under the condenser drain where water was condensed.
|
| 40 - Good Retail Practices |
| Personal cleanliness |
|
Inspector Comments: 2-402.11 Effectiveness-Hair Restraints (C)
Two kitchen employees did not have hair restraints.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Only one sanitizer bucket was available for the kitchen for cleaning raw animal foods and for in-place cleaning.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The bulk salt container scoop handle was stored touching the salt, and there were two scoops without handles in the salt.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
A can opener and mixer were being stored in the mop sink.
4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing (C)
The dish washer rinsed off cleaned and sanitized dishes after leaving the dish machine.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single-service containers above the cold-top refrigerator were stored upright and unprotected from contamination.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C)
Ice accumulation was observed in the two-door reach-in freezer.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The dish washing area hand sink was leaking water from the faucet.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments: 5-501.15 Outside Receptacles (C)
The garbage dumpsters did not have lids.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Several holes in the wall about 1 foot wide were observed behind the mop sink.
6-501.113 Storing Maintenance Tools (C)
The mop sink was not accessible for use because it was being used to store food and food equipment.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
The vent hood filters were not installed during use of the system.
|
|
02/12/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A hand sink was used as a dump sink by evident of coffee in the basin. Discussed importance of handsink use with owner to review with staff.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Containers of cooked beans stored in a deep metal pan in the walk-in cooler were 47° F cooling for more than 6 hours. The beans were discarded on-site in the trash. Discussed importance of proper cooling and techniques with owner to review with staff.
|
| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
|
Inspector Comments: Soup re-heating in a large metal pot on the cook line grill measured 82° F after two hours. The Employee rapidly re-heated the soup and proper reheating procedures were discussed with the staff.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the dish washing area was unlabeled as to its contents. The owner correctly labeled the chemical spray bottle as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Tripe thawing in the preparation sink was not thawed using an approved method.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board at the steam table was grooved and not easily cleanable. Prepared customer foods were stored in the beverage cooler near the kitchen entrance which is designed for prepackaged and bottled products only.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking around the ventilation hood was in disrepair. The door gaskets on several coolers throughout the facility were torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the dish machine area was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The storage shelf above the preparation sink was soiled with debris. The ventilation hood above the cook line was soiled with grease. The fan guards in the outside walk-in cooler were soiled with dust.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A sanitizer bucket near the grill line contained a concentration less than 50 ppm chlorine residual.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs hanging on the oven handle door were not stored in a manner that protects them from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink in the rear of the kitchen was not sealed ot the wall.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were observed open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Large holes were observed under the hand sink in the dish washing area. The base coving in the dish washing area was in disrepair. The plastic on the ceiling tile above the hand washing sink was not smooth and easily cleanable.
|
|
03/07/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans of peppers in the outside storage area were stored with other wholesome cans.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the grill line was observed putting on a pair of gloves without first washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved open-top employee beverage was stored on the preparation table by the grill line. Employee food was mingled with customer food in the front glass display cooler.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of single service items in the outside dry storage area were stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the grill line was grooved. Prepared customer food was stored in the front glass beverage cooler designed for prepackaged and bottled products only.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the ventilation hood was torn. The door gasket on the walk-in cooler was torn. The table stand mixer was chipped. The raw wood storage shelves in the outside storage area were not smooth and easily cleanable. The tray on the soda machine was rusted.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the 2-door reach-in cooler was soiled with food debris. The ventilation hood was soiled with grease. The door gaskets on the reach-in coolers throughout the facility were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The tongs hanging off the fryer handle were not stored in a manner that prevents them from contamination.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several foods were stored in reused single service containers throughout the facility.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk-in cooler was rusted. The floor edges throughout the facility were soiled with food debris. The floor in the water heater room was soiled with debris. The floor in the outside storage shed was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the facility were not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Several unused pieces of equipment were stored outside.
|
|
03/20/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A damaged can was stored with wholesome cans on the dry storage rack.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes were 48-64°F above and near the cold-top cooler.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A large container was stored in the warewashing handsink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Taco shells were stored unprotected from contamination above the steam table. Raw chicken and raw ground beef were thawing in the same food preparation sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Buns were stored in a non-food grade plastic container on the the dry storage shelf.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelf below the food preparation table was rusted.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the cold-top cooler.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A knife on the knife rack was soiled with food debris. The cutting board on the steam table was stained with food debris. The two-door reach-in freezer was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The dry storage rack was soiled with debris. The three-compartment sink caulking was soiled with mold. The pre-rinse sprayer was soiled with debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer solution had a concentration less than 50 ppm chlorine residual.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs hanging on the oven door handle were not stored in a manner that protects them from contamination.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service containers above the cold-top cooler were stored with food contact surfaces exposed to contamination. Single service utensils were stored at opposing ends in a container near the front counter.
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05/06/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A damaged can was stored with wholesome cans on the dry storage shelf.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The establishment offers undercooked seafood and eggs and does not have a consumer advisory.
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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: The egg, potato, and cheese mixture was 105°F on the steam table.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle 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: Taco shells were stored unprotected from contamination above the steam table.
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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 cooler.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting boards stored on the steam table and cold-top cooler were stained with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A bowl of ceviche was stored directly on raw fish in the cold-top cooler. Clean dishes were stored directly below a fly strip near the cold-top cooler.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service containers were stored with food contact surfaces unprotected from contamination above the cold-top cooler. Single service utensils were stored at opposing ends in bins on the waitstation shelf.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not functioning in the warewashing area.
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