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01/17/2020
Inspection, Routine
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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 clean drainboard near the dish machine was in disrepair. The caulking around the mop sink was in disrepair.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C) - The front service line hand sink was leaking from the P trap. The bar hand sink was leaking from the faucet.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) - Floor and wall junctures were not coved on the wall between the mop sink and the dish machine.
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01/07/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - Facility was not able to furbish a food protection manager certificate. Corrective Action: Provide inspector with copy of certificate once completed.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - Shredded cabbage on the service line measured 71°F. Corrective Action: Cabbage was thrown out and replaced with new cabbage. New cabbage was stored on ice.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) - The door gasket on the right door of the cold top refrigerator near the cashier was in disrepair. The door gasket on the walk-in refrigerator was torn. A third pan was used to prop up a shelf in the walk-in refrigerator.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) - The caulking located on the three compartment sink was worn and moldy.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C) - The indirect drain line for the three compartment sink was fixed using a single service cup. The rear hand sink was slow to drain.
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01/05/2018
Inspection, Routine
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The three compartment sink was not adequately sealed to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The table mounted can blade was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The handle of the ice scoop at the bar was in direct contact with the ice.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present behind the mop sink. The wall behind the three compartment sink was soiled with grime.
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01/31/2017
Inspection, Routine
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| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
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Inspector Comments: Food items were not being reheated to 165°F before being placed into the steam table on the cook line.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Bulk containers of flour and sugar were unlabeled in the back preparation table.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking behind the dish sprayer was soiled with black mold.
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01/11/2016
Inspection, Routine
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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: Potatoes (91) and cooked peppers (95) were below 135°F sitting out next to the steam table.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A rip was observed in the caulking on the reach-in refrigerator beneath the cook line cold-top.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A leak was observed from the cold handle at the bar hand sink. The bell on the dish machine atmospheric vacuum breaker was missing.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The coving by the mop sink was cracked. Small holes were present in the wall behind the preparation sink.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Employees were observed wearing jewelry other than a plain wedding band while handling food.
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08/11/2015
Inspection, Follow-Up
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverages was observed next to single service items beneath the register.
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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: Fish (45), cabbage (47), potatoes (46), and ranch dressing (49) were above 41°F in the cold-top refrigerator across from the range.
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07/27/2015
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed changing gloves without first washing hands at the food preparation area.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored next to single-use containers at the register.
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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 observed at temperatures of 48°F - 58°F: taquitos 58°F, fish fillets 52°F, breakfast vegetables, chopped 52°F at the cold-top across from the range stove; cabbage 48°F in the reach-in refrigerator across from the range stove.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the mop sink area was not labeled.
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03/24/2015
Inspection, Follow-Up
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A pitcher was stored in the basin of the bar hand sink.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot and cold water was not provided at the left faucet on the three compartment sink.
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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 at the mop sink.
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03/20/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Food debris was observed in the basin of the back kitchen hand sink. An employee at the bar was observed washing their hands in the three compartment sink.
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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 peppers (115) and brown rice (122) were below 135°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: Raw beef (46), shredded cheese (46), cooked fish (46), Salsa (46), shredded chicken (47), and potatoes (46) were above 41°F in the walk-in refrigerator. Taquitos and cooked fish were 45°F at the cook line cold-top.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot and cold water were not provided at the left faucet on the three compartment sink.
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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 at the mop sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: An unlabeled bulk container of salt was present above the back preparation table.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the three compartment sink was soiled with black mold. The door gasket on the reach-in refrigerator beneath the front cold-top was ripped in poor repair. Foil was used to line the shelf beneath the flat top.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the preparation sink was soiled with grime.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in the wall behind the three compartment sink. The kitchen floor was soiled with food debris.
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12/05/2014
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees located in the kitchen and service area were observed grabbing gloves without first washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee in the back kitchen area was observed eating on the back preparation table.
|
| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitization rinse of the kitchen dish machine had a concentration that was below 50 ppm chlorine residual.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shutoff valve was present downstream of the atmospheric vacuum breaker on the mop sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Two spray bottles of degreaser were stored next to clean dishes on the kitchen dish rack.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several chemical spray bottles throughout the facility were unlabeled as to their contents.
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06/18/2014
Inspection, Follow-Up
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Orange juice stored in the bar refrigerator was between 50-55°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the bar hand sink.
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06/05/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of whiskey stored with wholesome alcohol bottles in the bar area contained a fruit fly.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fried fish (45°F), salads (69°F) and taquitos (62°F) stored in the cold top refrigerator located across from the kitchen grill were above 41°F. The ambient temperature of the kitchen cold top refrigerator located across from the kitchen grill was 67°F. Milk stored in the beer refrigerator located at the bar was 49°F. The ambient temperature of the bar beer refrigerator was 51°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the bar hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of limes was stored on the floor in the walk in beer refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was observed in the walk in refrigerator above cut potatoes. The caulking on the three compartment sink was in poor repair. Tin foil was observed lining the kitchen stove. The door gasket located on the reach in refrigerator across from the grill was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket located on the reach in refrigerator across from the grill was soiled with food debris. The fan vents located in the walk in beer and walk in kitchen refrigerators were soiled with dust.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The dishes located on the clean dish rack were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop located in the rice warmer did not contain a handle.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor located below the soda towers was soiled with food debris.
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12/09/2013
Inspection, Critical Item
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fried fish in the walk in beer refrigerator was 48°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitization rinse of the kitchen dish machine was less than 50 ppm chlorine residual.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of de-greaser located on the bottom shelf next to the three compartment sink was unlabeled as to its contents.
|
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10/02/2013
Inspection, Follow-Up
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: 10/3/13 In the walk-in cooler, cubed potatoes were 45°F after over six hours of cooling. 10/3/13 Beef in a large deep plastic container was not effectively cooling at 46°F in the walk-in cooler.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: 10/3/13 In the East kitchen refrigerator: chicken taquitos were 46°F, cubed potatoes were 51°F.
|
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09/20/2013
Inspection, Follow-Up
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Black beans were not effectively cooling while sitting on the pre-sink drainboard. (see temperature observations)
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: See temperature observations.
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09/09/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Margarita mix was stored in the potable bar drink ice.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: An employee stated that lime slices at the bar were placed on drinks with bare hands.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Large deep covered containers of foods were above 41°F in the walk-in cooler after cooling for more than six hours (see temperature observations).
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: See temperature observations.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The back hand sink drain line was leaking heavily into a bucket.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of ibuprofen was stored above the left side of the prep-sink drainboard where veggies were being prepared.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: One unlabeled chemical bottle was present on the chemical rack.
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