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03/17/2022
Inspection, Routine
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A bottle of vermouth was adulterated with fruit flies in the bar area.
Corrective action: The person in charge discarded the vermouth.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Green chili was not marked with a preparation date or discard date in the cold top two door reach-in refrigerator across from the grill.
Pico de gallo was not marked with a preparation date or discard date in the walk-in refrigerator.
Corrective action: Discussed date marking policy with the person in charge. Inspector provided the date marking handout.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The consumer advisory on the menu did not have a reminder statement or asterisks to indicate which items may be served raw or undercooked.
Corrective action: Discussed requirements for the consumer advisory with the person in charge. Inspector provided the consumer advisory handout.
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10/05/2020
Inspection, Routine
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- A wiping cloth bucket near the cook line and a bucket near the three compartment sink were stored on the floor.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The wall behind the dish machine was soiled.
- The caulking on the three compartment sink was soiled.
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06/19/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage with no lid was stored on top of the microwave on the cook line.
Proper employee beverage containers and employee beverage storage were discussed with management.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C)
- Hand washing signage was not provided at the hand sinks throughout the kitchen.
Corrective action: The inspector provided signs.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
- In house prepared green chili (6/9) was stored in the walk-in refrigerator with a date past the seven day date marking rule.
Corrective action: The person in charge disposed of the food product. See voluntary condemnation.
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| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
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Inspector Comments: 3-502.11 Variance Requirement (Pf)
Chicken was observed par cooked in the walk in refrigerator.
A non-continuous cooking plan was discussed and guidance was provided to management.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the hand sink near the preparation sink was not smooth and easily cleanable.
- The caulking on the preparation sink was not smooth and easily cleanable.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The exterior of the walk-in refrigerator door was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
- Pooled water was present below the ice machine.
- The caulking on the three compartment sink was soiled.
- The wall behind the three compartment sink was soiled.
- The floor drain below the three compartment sink was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The paint on the wall to the left of the mop sink was chipped.
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06/25/2018
Inspection, Routine
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine did not produce 50-200 ppm chlorine during the sanitizing cycle. The empty sanitizer container was replaced by the operator and the dish machine was primed in order to produce 50-200 ppm chlorine.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not present at the bar hand sink. The paper towels were re-stocked by the bar tender.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Butane fuel canisters were stored above utensils on a shelf next to the preparation sink. The operator moved the butane canisters to an appropriate chemical storage area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes and containers of food were stored on the floor in the walk-in refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the microwave was soiled with food debris.The sides and top of the dish machine was soiled with lime build up and food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored unprotected from contamination on the oven handle.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Boxes of single service articles were stored on the floor in the dry storage area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The left faucet on the three compartment sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling around the light in the walk-in refrigerator was soiled. The wall behind the dish machine and next to the cook line was soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the cook line hood was not functioning.
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06/26/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of diced tomatoes was observed on the can storage rack next to the fryer in the cook line 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: Shredded cheese (55°F), spinach (55°F), cut melon (52°F), couscous (54°F), and sliced cheese (55°F) measured above 41°F in the cold top refrigerator across from the grill in the cook line area.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine had an inadequate sanitation concentration below 50 parts per million ammonia residual in the ware wash area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking was soiled behind the three compartment sink in the ware wash area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored improperly and not protected from contamination on the oven handle across from the cold top refrigerator in the cook line area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall was soiled behind the three compartment sink in the ware wash area.
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02/15/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A door stopper and stem wick were stored in the basin of the hand sink across from the mop sink. Food was stored in the basin of the bar area hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage container was present on a shelf in the walk in refrigerator.
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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: Two hot dogs measured 110°F in the steamer next to the grill on the cook line.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No soap was present at the hand sink across from the mop sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Medication was improperly stored above food equipment on top of the first aid container in the ware wash area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A bin was cracked containing onions on a shelf in the dry storage area. Metal pans were in disrepair on the shelf next to the preparation sink in the preparation area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The three compartment sink was separating from the wall in the ware wash area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting board on the cold top cooler was stained with food on the cook line. Several squirt bottles were stained with food on the shelf next to the preparation sink in the preparation area.
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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 above the three compartment sink in the ware wash area.
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02/17/2016
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced cheese was 49°F in the cook-line cold-top.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Tortilla chips on the shelf above the cook-line cold-top were not covered.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the bar reach-in refrigerator was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave at the cook-line was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the cook-line cold-top reach-in refrigerator was soiled with food.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking on the hand sink by the preparation sink was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were observed in the wall by the ice chest, the mop sink, and the three compartment sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light shield in the dry storage area was missing.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: An employee phone was observed on the back preparation table.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee at the cook-line was observed wearing a bracelet.
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11/24/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of pineapples was stored with wholesome cans on the dry storage shelf.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored next to the bar hand sink.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee stated garnishes were being put on drinks with bare hands.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Person in charge stated that in-use cutting boards were only being washed, rinsed and sanitized once a day.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final rinse cycle of the dish machine did not provide required 50-200ppm of chlorine.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Both kitchen hand sinks did not provide soap. The hand sink by the dry storage area did not provide paper towels.
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05/27/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed wiping the floor with a common cloth and then cracking shelled eggs without first changing gloves and washing hands. An employee was observed cracking raw shelled eggs and then handling tortillas without first changing gloves and washing hands.
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| 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 while sitting out on the cook line: cooked potatoes (55°F), horseradish sour cream (52°F), and cooked corn on the cobb (91°F).
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Soap was stored next to single-service gloves in the back dry storage area. Three chemical spray bottles were stored hanging from the basin of the bar area hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Two containers of flour and one container of sugar were not labeled as to their contents on the back dry storage shelf. A bottle of oil and a bottle of water were not labeled as to their contents above the stove on the cook line.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Taco meat was thawing at room temperature in the kitchen area. Ice was stored uncovered and unprotected from contamination in the bar area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the cook line reach-in freezer was torn.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A common cloth was stored out of sanitizer solution between uses on the cook line.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: A box of single-use gloves was present on the floor in the back dry storage area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink in the back dry storage area was not adequately sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were present in the wall behind the hand sink next to the dish machine.
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|
05/07/2014
Inspection, Routine
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the food preparation sink was cracked. The door gasket was torn on the reach-in freezer. The caulking on the hood was cracked and peeling.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The forks were stored in baskets with the food contact side unprotected on the back preparation table.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: The coffee filters were stored unprotected from contamination next to the coffee machine.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking at the back handsink was cracked.
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