|
04/26/2022
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
-Paper towel was not provided at the hand sink near the bar entrance of the main bar.
Corrective action: The person in charge provided paper towel.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Two dented cans of chili verde were stored with wholesome cans in the dry storage area.
Corrective action: The person in charge moved the dented cans to the manager's office for return service to their food vendor.
|
| 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 dish machine did not measure at least 50 ppm chlorine residual after three attempts.
Corrective action: The dish machine measured at least at 50 ppm chlorine residual before the inspection ended.
|
| 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 items were stored above 41°F in the cold top reach in refrigerator at the salsa station: pico de gallo (46-48° F), salsa (46-49° F), shredded mixed cheese (54-56° F), shredded cheddar cheese (46° F), and cooked corn (50-51° F).
Raw marinated beef (46° F) in the two drawer refrigerated unit under the grill was stored above 41° F.
Corrective action: The person in charge discarded the items that were out of temperature in the salsa cold top reach in refrigerator, see voluntary condemnation for details. The raw beef was placed on a ice bath.
|
| 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)
-Two gallons of milk were not properly date marked in the reach-in refrigeration unit across from the liquor station near the bar entrance of the main bar.
Corrective action: Discussed proper date marking techniques with the person in charge.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Clean dishes were stacked wet on the dish rack next to the three compartment sink in the ware washing area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Ice accumulation was present in the walk in freezer.
|
| 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 interior of the reach-in refrigeration unit across from the hand sink in the secondary bar was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
-The floor drain below the hand sink in the secondary bar was soiled.
-The caulking on the post-rinse side of the dish machine in the ware washing area was soiled.
|
|
12/07/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
Paper towels were not available at the hand sink in the secondary bar area.
Corrective action: Discussed providing paper towels with the person in charge.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A bottle of blended whiskey scotch and a bottle of rum were adulterated with fruit flies in the secondary bar area.
Corrective action: The person in charge discarded the bottles.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Multiple tongs were stored in water (105°F) below 135°F next to the stove top along the cook line.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Dishes were stacked wet on the clean dish shelf next to the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the vent hood above the back cook line was peeling.
The caulking on the vent hood above the front cook line was peeling.
|
| 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 door gasket on the quesadilla two door reach in refrigerator on the front cook line was soiled.
|
| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
|
Inspector Comments:
5-103.12 Pressure (Pf)
Hot water under adequate pressure was not available at the hand sink in the main bar area.
Corrective action: Discussed having the hand sink serviced with the person in charge.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The hot water handle on the faucet below the sprayer in the ware washing area was leaking at the time of inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
Standing water was present in the walk in refrigerator.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The wall underneath the hand washing sink in the employee restroom was in disrepair.
Holes were present in the wall above the hand washing sink at the end of the front cook line.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
The light fixture in the walk in freezer did not have a protective covering.
Multiple light fixtures did not have protective coverings in the vent hood on the back cook line.
|
|
10/31/2019
Inspection, Routine
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P)
A bottle of vermouth and scotch were adulterated with fruit flies at the service bar.
Corrective action: The person in charge discarded the bottles of vermouth and scotch.
|
| 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)
Salsa (52° F) stored on ice was stored above 41° F on the exposition line.
Corrective action: Discussed proper cold holding temperatures with the person in charge.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The ice cream scooper was stored in room temperature water near the hand washing sink on the end of the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The shelves in the taco station cold top reach in refrigerator were rusting.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hood vent on the front cook line was peeling.
|
| 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 cutting boards at the taco and salad station were stained.
|
|
06/06/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
- An employee was observed washing their single-use gloves then returning to stacking clean dishes.
- An employee was observed donning gloves before first washing their hands.
Corrective action: The employees were educated on proper hand washing and glove use. Follow-up needed.
|
| 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)
Food debris was present in the basin of the hand washing sink on the beverage line.
Corrective action: Discussed using a hand washing sink for hand washing only with the manager.
6-301.14 Handwashing Signage (C)
Employees must wash signage was not provided at the hand washing sinks throughout the facility.
Provided hand washing signage.
|
| 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 food contact surface of the soda guns at both bars were soiled.
Corrective action: Discussed cleaning frequency with the manager.
|
| 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 potentially hazardous food product was stored above 41°F in the cold-top reach-in refrigerator across from the tortilla preparation table: Pico de gallo (55°F), shredded lettuce (60°F), jicima & cucumber salsa (56°F), guacamole with tomatoes (52°F), shredded cheddar cheese (55°F), shredded mozzarella cheese (56°F), shredded colby jack cheese (62°F).
- The following potentially hazardous food product was stored above 41°F in the cold-top reach-in refrigerator across from the salamander on the cook line: pico de gallo (51°F), coleslaw (52°F), purple cabbage (51°F), habanero salsa (47°F), salsa verde (51°F), jicima & cucumber salsa (58°F).
- The following potentially hazardous food product was stored above 41°F in the reach-in refrigerated drawers below the salamander on the cook line: cut lettuce (60°F), chili rellanos (58°F).
- The following potentially hazardous food product was stored above 41°F in the cold-top reach-in refrigerator across from the stove on the cook line: pico de gallo (54°F), guacamole with tomatoes (50°F), diced tomatoes (51°F), shredded colby jack cheese (49°F), shredded cheddar cheese (50°F), shredded lettuce (51°F), shredded mozzarella cheese (49°F), jicima & cucumber salsa (53°F).
- The following potentially hazardous food product was stored above 41°F in the reach-in refrigerated drawers below the flat top grill on the cook line: raw shrimp (51°F), raw mahi mahi (54°F), cooked carnitas (53°F), shredded mozzarella cheese (53°F).
Corrective action: All of the above food product was moved to the walk-in freezer. See voluntary condemnation for discarded food product. Follow-up needed.
|
| 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)
Baja cheese prepared on May 29 was not properly disposed of within the alloted seven day time period.
Corrective action: The manager discarded the Baja.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
- Numerous wiping cloths were stored out of their sanitizer solutions throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without handle was being used in the bulk container of flour.
A scoop without a handle was being used in the bulk container of and masa for corn tortilla.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Numerous clean food storage containers were stacked wet in the ware washing area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the hand sink across from the tortilla preparation station was torn.
- The caulking around the base of the toilets in the men's and women's restrooms was cracked.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The handle on the reach-in freezer across from the tortilla preparation station was cracked.
- The door gasket on the cold-top reach-in refrigerator across from the salamander on the cook line was torn.
4-501.12 Cutting Surfaces (C)
- The cutting boards throughout the facility were scored.
|
| 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 interior of the reach-in refrigerated drawers below 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 on the back cook line was leaking upon inspection.
The hand sink on the back cook line was slow draining upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Floor tiles throughout the kitchen were cracked.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the dish machine drain board was soiled.
- The caulking on the pre-rinse side of the dish machine was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
- Numerous lights under the front and back cook line vent hood were non-functioning upon inspection.
|
|
12/05/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans of caramel were stored next to wholesome cans in the dry storage area.
Corrective action: The dented cans were removed from the dry storage area and placed in the office for return.
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: A sealed bag of house-made guacamole was not labeled as to its contents, date, and time it was made.
Corrective action: The person in charge labeled the bag.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Several items measured below 135°F in the hot holding unit across from the cook line: Cooked fish (110°F), queso (120°F), and green tomatillo sauce (104°F).
Corrective action: The items were reheated to 165°F.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents in the chemical storage area.
Corrective action: The person in charge labeled the spray bottle as to its contents.
|
|
07/02/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed dumping in the hand sink basin in the server exposition area. Staff discussed hand sink utilization.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Consumer food spray and squirt bottles were not labeled as to their contents throughout the kitchen area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several bulk bins were broken and melted across from the stoves at the right end of the preparation line.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking was soiled along the server table in the exposition area.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Two buckets containing sanitizer measured below 100 parts per million quaternary ammonia residual in the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor tiling was cracked in front of the flat top stove in the cook line.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb was not functioning in the ventilation hood above the cook line.
|
|
07/12/2017
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of jalepenos and a dented can of chipotle peppers were stored on the dry storage shelf with wholesome cans.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Chicken was stored on top of pork in the walk-in refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Refried beans (111-115°) and chili con carne (125°) were below 135°F in the hot holding wells on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the left cook line cold top refrigerator: lettuce (59°), pico de gallo (59°), cheese (58°), salsa (52°), beef (45°). The following items were above 41°F in the right cook like cold top refrigerator: tomatoes (47°), lettuce (45-47°) and cheese (46°). The following items were above 41°F in the cold top refrigerator next to the cook top: slaw (45°), pico de gallo (47°), rellanos (50-55°) and lettuce (45-47°)
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not present at the mop sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle hanging at the mop sink was not labeled as to its contents.
|
|
01/25/2017
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Habanero salsa was 53°F in the cook line cold top refrigerator. Whipped cream was 48°F in the dessert refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were scored and not smooth or easily cleanable. Several pots, pans and food containers throughout the facility were dented or in disrepair making them not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets on the cold top refrigerators by the mop sink were torn. The walk-in refrigerator door gasket was torn. Several of the bar cooler door gaskets were torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three compartment sink was not completely sealed to the wall.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the cook line microwaves were soiled with food debris. The tall hot holding unit on the cook line had standing water present in the bottom.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the clean dish rack were stacked wet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several ceiling ventilation covers across from the cook line were soiled with dust.
|
|
07/27/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A fruit fly was present in a bottle of gin at the west side bar.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory complete with a disclosure was not present on the menu for items served raw or undercooked.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cook line cold top refrigerators: shredded cheese (45-47°), diced tomatoes (48-52°), guacamole (50°), lettuce (47-48°), pico de gallo (47°) and habanero salsa (55°).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not present at the dump sink by the ice bins in the back preparation area.
|
|
01/30/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of alcohol was adulterated with fruit flies in the small bar area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the basin of the hand sink in the front beverage station.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cabbage was 46°F and shredded lettuce was 45°F in the cook-line reach-in refrigerator. Diced tomatoes were 45°F in the cook-line cold-top refrigerator.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot water in the women's and men's restroom hand sinks were 76°F and 64°F, respectively.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards on the cook-line next to the stove were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A plastic container on the three compartment sink drainboard was cracked and chipped. Caulking on the cook-line ventilation hood was torn. The door gaskets on the beer coolers at the bar were torn. The door gasket on the cook-line reach-in refrigerator was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cook-line to the right of the stove top was discolored.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet in the dish machine area.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A wiping cloth was observed on the cook-line out of the sanitizer bucket.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Ice buildup was observed on the floor and ceiling of the walk-in freezer. Holes were observed in the wall by the mop sink.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights in the cook-line ventilation hoods were not functioning.
|
|
05/22/2014
Inspection, Routine
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: Chicken in the walk-in refrigerator was vacuum packaged without the proper HACCP plan.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook-line hand sink was observed washing their hands for 8 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Salsa was observed in the front wait station hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cook-line cold-top refrigerator below the cook-line salamander: salsa was 51°F, cabbage was 50°F, ground beef was 50°F, shredded cheddar cheese was 50°F, victor sauce was 50°F, tomatilla fresca was 48°F, sour cream was 52F, cooked red onions were 51°F, cooked jalapenos were 51°F, and chili rellenos were 54°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final rinse cycle of the bar dish machine did not provide the required 50 - 200ppm of chlorine residual.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A container of tamales were stored above the hand sink at the dessert area hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not present at the employee restroom hand sink.
|
|
04/15/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Fruit flies were observed in two liters of dry vermouth and 1 liter of bourbon whiskey in the small bar area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Salsa was 48°F in the walk-in refrigerator. Salsa at the bar was 56°F and salsa in the front service station next to the chips was 45°F.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards on the cook-line were scored. A plastic container holding jalapenos in the walk-in refrigerator was cracked.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking on the cook-line ventilation hoods were torn. The door gaskets on several cook-line reach-in refrigerators were torn. Several handles on the cook-line reach-in refrigerators were broken and chipped. The door gaskets on several of the bar reach-in refrigerators were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave above the cook-line hot-holding unit was soiled with food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: There was ice build up on the walk-in freezer floor and ceiling.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the back preparation area was not functioning.
|
|
03/07/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the front service station was observed washing their hands for 5 seconds, as opposed to the required minimum of at least 15 seconds.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded jack cheese was 46°F in the cook-line stove cold-holding unit drawers.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the reach-in freezer next to the crest core was torn. The door gasket on the cook-line cold-top reach-in refrigerator across from the fajita skillet burner was torn. The door handle of the cook-line cold-top reach-in refrigerator across from the fajita skillet burner was broken and chipped. The caulking on the cook-line ventilation hoods was torn. The door gasket on the cook-line cold-top reach-in refrigerator across from the crest core was torn. The door gasket on the walk-in refrigerator was torn. The door gasket on the beer reach-in refrigerator in the small bar was torn. The door gasket on the reach-in refrigerator, under the mountain mix, in the small bar area was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the reach-in freezer, next to the crest core, was soiled with food debris. The walk-in freezer floor and ceiling had ice built-up.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes on the clean dish rack were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Caulking on the hand sink, next to the dish machine area, was torn. Caulking on the employee restroom hand sink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling throughout the facility was soiled with dust. The wall in the employee restroom, behind the hand sink, was torn. Ceiling vents above the bar area were soiled with dust.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Caulking around the employee restroom toilets was torn.
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12/10/2013
Inspection, Critical Item
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: The facility was cold filling bags with queso blanco prior to heating them in the bags for service. (corrected onsite)
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee used the cook line handsink to fill a metal pan. (corrected onsite)
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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: Partially cooked steak was 125°F and being being hot held to be fully cooked upon customer order and this facility did not have an approved non-continuous cooking plan. (corrected onsite)
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle was attached to the mop sink hose bib down stream of the atmospheric vacuum breaker creating continuous pressure. (corrected onsite)
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09/05/2013
Inspection, Critical Item
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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 and then handling clean dishes without washing their hands first.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the ware washing area was observed rinsing out a bowl in the ware washing hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist top employee beverage was present in the tortilla making area.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced tomatoes in the cook line ice bath were 47°F. Shredded lettuce in the cook line ice bath was 54°F.
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