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05/06/2021
Inspection, Routine
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: Cooked potatoes were observed cooling on a tray in the kitchen. They were 81°F after 1 and a half hours (Priority foundation). Corrective Action: The potatoes were placed in a freezer.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The lid of the chest freezer in the kitchen was held together with duct tape (Core).
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The women's restroom was not equipped with a covered trash receptacle. The kitchen hand sink was not equipped with a trash can (Core).
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: The dumpster was not covered with a lid. The dumpster was not on a smooth and easily cleanable pad (core).
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07/22/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility did not have a certified food protection manager. (Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A pot was stored in the hand sink. (Priority foundation)
Corrective Action: The pot was removed and the operator was educated about hand sink usage.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Shell eggs and raw shrimp were stored above bagged bread and cheese in the cold-top refrigerator. Corrective Action: The raw products were moved to the bottom shelf.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Ready-to-eat foods were not date-marked once opened or prepared to be used or discarded within 7 days. (Priority foundation) Corrective Action: Date marking was reviewed with the facility and a handout was left onsite.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: A box of potatoes under the kitchen preparation sink was stored on the floor. (Core)
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Silverware next to the soda foundation was stored with its food contact surface exposed. (Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The shelves over the three-compartment sink were not smooth and easily cleanable. A shelf next to the preparation sink in the kitchen was not painted. (Core)
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The caulking on the three-compartment sink was moldy. (Core)
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: The dumpster was located on grass which is not an easily clean able surface. The dumpster lids were stored open. (Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The wall next to the ice machine was soiled with dust. The kitchen was not equipped with basecoving. The wall next to the three-compartment sink was soiled with food debris. (Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The kitchen only had 3.7 ft/candles of light. (Core)
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07/18/2018
Inspection, Critical Item
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Per the cook, four tamales located within the main grill line cold top cooler were prepared at the owner's unlicensed/unapproved home. The inspector noted that the tamales were intended for customer consumption. The cook discarded the tamales and discuss preparing them in the facility moving forward, violation corrected.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A flat of raw shelled eggs were stored above ready-to-eat bags of shredded cheese and bacon within the lower portion of the smoothie cooler. The cook relocated the eggs to an approved location, violation corrected.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: The cook used the three compartment sink to rinse ready-to-eat cut lettuce while dishes were actively being washed. The inspector noted that the facility had a food preparation sink available at the time of observation. The cook ceased use of the three compartment sink for food preparation and relocated all food preparation activities to the food preparation sink, violation corrected.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee drink was improperly stored next to lettuce actively being chopped on the main food preparation table located within the kitchen. The cook relocated the drink to an approved location, violation corrected.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: Standard sized threads were observed on the three compartment sink faucet without a back flow prevention device present. Re-inspection required.
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02/13/2018
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The facility was serving raw and/or undercooked eggs and hamburgers without a consumer advisory. Provided consumer advisory resource, and facility agreed to send inspector draft of new menu.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the kitchen drank out of a beverage container and returned to food preparation without removing their gloves and washing their hands in between. Corrected by educating employee.
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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 dated 2/12/18 in the standing reach-in refrigerator was 49-52°F after cooling below 135°F for more than 6 hours. The product was voluntarily condemned, and the facility was educated about the two step cooling process.
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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: Sausage patties were 103-104°F at the steam table. Burritos were 113-118°F in the customer area hot food storage unit. Employees were educated to cover sausage patties to maintain them at 135°F or higher, and the burritos were reheated to 165°F.
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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: Beans in the standing reach-in refrigerator were 44°F. Cut lettuce in the grill line cold-top refrigerator was 53°F. The beans were stirred and rapidly chilled, and the cut lettuce was portioned to have less product in order to maintain at 41°F or below.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A spray can of domestic ant and roach killer was observed under the women's restroom hand sink. Corrected by discarding can.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked potatoes on the food preparation sink drainboard and chile rellenos under the food preparation sink were improperly cooling at room temperature for over two hours and were not going to meet the requirements of cooling from 135°F to 41°F within 6 hours.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The kitchen glass display refrigerator was being used to store prepared lettuce, opened milk and prepared salsa, and the unit was only approved for the storage and/or display of packaged or bottled products. A raw wood table was observed next to the food preparation sink. A panel on the ice machine was missing.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: Thermometers were not provided in the fruit cold-top refrigerator, in the grill line cold-top refrigerator, nor in the customer area hot food storage unit.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloths in the kitchen were not being stored in sanitizer solution.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The steam table utensils were being stored in a container soiled with food. The ice bin scoop was being stored on a plastic bag.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outdoor garbage dumpster lids were uncovered and the dumpster was stored on dirt.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Grease accumulation was observed on the floor under the grill. The men's restroom ceiling vent was soiled with dust accumulation.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several light tubes were not functioning throughout the kitchen. A light bulb was not functioning in the women's restroom.
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08/17/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shelled eggs were stored above shredded cheese in the small cold top refrigerator by the chest freezer. Raw beef was stored above heads of lettuce in the sliding door reach in refrigerator in the kitchen. Raw ground beef was stored above cooked menudo in the single door reach in refrigerator by the kitchen entrance.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The establishments menus lacked a disclosure and reminder for the animal-derived foods that can be served raw or undercooked.
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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: Four 5 gallon containers of green chili were 61°-74°F in the single door reach in refrigerator by the kitchen entrance after cooling overnight (more than 6 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: Sausage patties were 96°F at the cook line steam table.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: The following items were above 41°F in the sliding door refrigerator in the kitchen: red salsa (45°F), green salsa (46°F), milk (49°F), cut lettuce (47°F), horchata with milk (47°F), nacho cheese (49°F), chili negro (48°F), and tomato juice (45°F). The following items were above 41°F in the single door reach in refrigerator by the kitchen entrance: cooked rice (51°F), cooked potatoes (48°F), raw ground beef (48°F), raw shelled eggs (53°F), cooked menudo (47°F), cooked ground beef (47°F), milk (51°F), horchata with milk (49°F), shredded beef (47°F), shredded chicken (47°F), cooked beans (49°F), red salsa (47°F), and sour cream (47°F).
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| 03g - Critical, Food Borne Illness Risk |
| Food Temperature Control: Adequate equipment to maintain food temperatures |
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Inspector Comments: The sliding door reach in refrigerator in the kitchen and single door reach in refrigerator by the kitchen entrance were not adequately keeping potentially hazardous food items at 41°F or below.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A fly strip soiled with dead flies was stored above food items in the small cold top refrigerator in the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Bags of potatoes and a box of green peppers were stored directly on the ground in the kitchen by the large cold top refrigerator at the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed on the chest freezer next to the kitchen steam table. A scoop with no handle was observed in a container of cooked rice in the single door reach in refrigerator by the kitchen entrance.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Ice build up was observed on the interior of the large chest freezer next to the kitchen steam table.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were left open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall by the dirty drain board of the three-compartment sink was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights were missing from the cook line ventilation hood.
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08/23/2016
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A cook line employee was observed putting on gloves without first washing their hands.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Cooked steak was 120°F on the preparation table in the kitchen.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cut tomatoes were 62°F in the cook line cold top refrigerator.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Sanitizer concentration was below 50 ppm chlorine residual in the sanitizer compartment of the three-compartment sink during manual ware washing.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical spray bottle was observed beneath the clean dish drainboard of the three-compartment sink.
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02/12/2016
Inspection, Follow-Up
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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: Burritos were 126°-130°F in the hot hold box.
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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: Salsa was 44°F in the sliding door refrigerator. Cut tomatoes were 46°F and shredded cheese was 47°F in the cold top refrigerator.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food probe thermometer was not available.
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02/04/2016
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not present on the establishments menus for undercooked items.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed touching ready to eat tomatoes with their bare hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored on the kitchen 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: Burritos in the hot hold unit were 113°F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cut tomatoes were 54°F in the cold top refrigerator. Cut lettuce was 45°F, shredded cheese was 46°-48°F, salsa was 44°-45°F, cooked rice was 45°F, and chipolte sauce was 44°F in the sliding door refrigerator.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food probe thermometer was not available.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Poison pellets were in use in the back storage room.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the cook line cold top refrigerator was deeply grooved.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: No chlorine test strips were on site to test sanitizer concentration.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in the wall next to the ice machine. The wall coving beneath the three-compartment sink was damaged.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights above the three-compartment sink were not functioning properly.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee cell phones were observed on the preparation table.
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02/05/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves without washing hands. An employee was observed working with raw meat with gloves, changes gloves, then proceed to make burritos without washing hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing hands at the 3-compartment sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No soap and paper towels were available at the kitchen hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Onions, beans and potatoes were not stored 6" above ground in the kitchen.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial grade containers were used throughout the facility to store food. Trash bags were used to store taco shellsl at the preparation line.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: The facility did not have sanitizer test strips available at the time of inspection.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The chest freezer by the steam table had excessive frost build-up.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The storage rack by the fryer station was extremely greasy and soiled with food and dust. The cook line ventilation hood was extremely soiled with grease and dust.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The ice scoop handle was stored in contact with ice in the ice machine.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Multiple single use containers were re-used throughout the facility to store food.
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02/24/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Moldy jalapeno was stored with other wholesome jalapenos under the kitchen center preparation table.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw eggs were stored above ready-to-eat foods in the reach-in refrigerator outside the kitchen entry-way.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves and changing gloves without washing hands in between.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Shredded cheese (48°F) and diced tomatoes (50°F) were above 41°F in the kitchen cold-top refrigerator.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Bulk flour bin and bulk sugar bins were not properly labeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial grade containers were used throughout the facility for bulk flour and sugar.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelves above the 3-compartment sink were torn, not smooth and easily cleanable. The kitchen chest freezer gasket was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The kitchen chest freezer had excessive frost builtup. The coldtop reach-in refrigerator door gasket was torn.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Multiple tongs were stored on oven handles. By hot box, serving utensils were stored in 78°F standing water. Multiple scoops for bulk food bins did not have a handle.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall by the kitchen pepsi fountain was moderately soiled with dust.
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