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02/09/2022
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The facility could not provide a Certified Food Protection Manager certificate.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee was observed changing their gloves after cracking raw, whole-shelled eggs, but not washing their hands in-between, and then proceeding to handle ready-to-eat foods.
Corrective Action: The inspector educated the person in charge that hands must be washed when changing gloves, especially when switching from handling raw animal products to ready-to-eat foods.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments:
The facility was not retaining shellstock tags for the required 90 days from the date when the last piece of shellstock is sold or served.
Corrective Action: The inspector educated the person in charge to save shellstock tags once the container has been emptied, to mark the tag with the date, and to retain the records for 90 days.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
A carton of eggs were stored over a pot of ready-to-eat pozole in the right side, two-door reach-in refrigerator in the main kitchen area.
Corrective Action: The person in charge moved the carton of eggs. The inspector educated them regarding how to properly store raw animal products underneath and away from ready-to-eat foods.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
Various ready-to-eat foods throughout the facility were not marked with a date of preparation, nor with a date of discard within 7 days.
Corrective Action: The inspector educated the person in charge regarding date marking requirements and provided them with a handout in Spanish.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The non-food-contact interior of the ice-machine was soiled.
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08/16/2018
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken, sausage and fish were stored above exposed ready-to-eat rice and salsa stored within the left two door stand up cooler. The operator properly reorganized the coolers, 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 on a shelf above ready-to-eat food items actively being cooled within the food preparation sink. The operator discarded the beverage, violation corrected.
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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: Three baked potatoes stored within the base of the right side two door stand up cooler measured 46°F after cooling within the cooler overnight. The potatoes were discarded, re-inspection of cooling process required.
Three containers of cooked rice stored within the base of the left side two door stand up cooler measured 52°F to 60°F after cooling within the cooler overnight. The rice was discarded, re-inspection of cooling process required.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: The following items were stored out of temperature control on a shelf above the grill line steam table and measured less than 135°F: a pan of grilled jalapeños (107°F), a pan of grilled onions (115°F) and two chili rellenos (98°F). All of the above mentioned items were time tagged for use or disposal within 2 hours of notification, re-inspection of process required.
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03/08/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef was stored above cooked potatoes within the cook line preparation cooler. The cook relocated the potatoes to an approved location, violation corrected.
A flat of unpasteurized shelled eggs were improperly located on a cutting board directly next to various exposed ready-to-eat food items stored within the cook line steam table. The cook relocated the eggs to an approved location, violation corrected.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: The gloved cook handled unpasteurized shelled eggs then began touching clean food contact dishes and utensils without removing his gloves and washing his hands first. The manager on duty instructed the employee to remove his gloves and properly wash his hands before continuing, violation corrected.
The cook handled raw pork with his bare hands and then attempted to don gloves to continue food handling without first washing his hands. The manager on duty instructed the cook to properly wash his hands before continuing, violation corrected.
The gloved cook removed his gloves and donned a new pair without first washing his hands. The manager on duty instructed the cook to wash his hands in between glove changes moving forward, violation corrected.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee drink and a half eaten sandwich were improperly stored next to an in use cutting board located on the main cook line preparation table. The manager on duty discarded the drink and sandwich, violation corrected.
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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: A container of chorizo stored above the fill line of the cook line steam table measured 124°F to 131°F. The cook rapidly reheated the chorizo to 165°F or greater, violation corrected.
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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: Six unpasteurized shelled eggs were stored out of temperature control on a cutting board attached to cook line steam table and measured 63°F. The cook placed the eggs within the right side stand up cooler located within the kitchen for rapid cooling, violation corrected.
Two containers of house made salsa stored within an insufficient ice bath located next to the main kitchen microwave measured 47°F to 50°F. The manager on duty placed the salsa within the right side stand up cooler located within the kitchen for rapid cooling, violation corrected.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: Exposed standard sized threads were observed on the faucet attached to the bar three compartment sink. Re-inspection required.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several bulk food containers were not of commercial design.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several scoops without handles were stored within various bulk food containers. Torn door gaskets were observed within all cooling units located within the kitchen.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Torn or missing caulking was observed around the facility's mechanical ware washing machine.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Food particle accumulation was observed on the can opener attached to the main cook line preparation table. Mineral deposits were observed within the interior of the facility's ice machine.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Food particle accumulation was observed within the base of all freezers located within the kitchen.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Several wiping cloths were stored out of sanitizing solution when not in use.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several clean food contact pans were stored facing up on the drying racks located next to the ware washing machine. In use tongs were improperly stored at knee level on the cook line oven handle.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single-use food containers were being reused to house various food products throughout the facility.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Torn or missing caulking was observed around the main kitchen hand sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Cracked or missing tiles were observed in front of the main kitchen oven and flat top grill as well as in the bar area.
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03/15/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw steak was stored above a container of ham in the cold top refrigerator. A container of raw chicken was stored on a bucket of green chili in the east 2-door reach in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open unapproved twist top employee beverage was stored on the shelf above the preparation table.
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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: The following items were above 41°F after cooling for more than 6 hours, green chili 49°-53°F, refried beans 48°F, ground beef 45°F, red chili 50°F, and chili juajio 47°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: Chicken wings were 46°F in the east two door reach in refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Jugs of container washing solution were stored next to clean dishes on the clean drain board. Containers of soap were stored above potatoes on the storage shelf in the back storage room.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of frozen beef were sitting out at room temperature on the chest freezer in the kitchen.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cold top cutting board was deeply grooved. Cutting boards on the storage shelf by the chest freezer were deeply grooved.
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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 black reach in freezer on the cook line. The gasket on the chest freezer in the back storage room was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cold top refrigerator gasket was soiled with food debris. The interior of the reach in freezer on the cook line was soiled with debris. Ice build up was observed in the chest freezer by the two door reach in refrigerator.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloth solution was below 50 ppm chlorine residual.
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03/30/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw steak was stored over ham in the cook line cold top refrigerator. Raw fish was stored above a box of limes in the back reach in refrigerator.
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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 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: Sausage was 126°F in the steam table on the cook line.
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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: Chili rellenos were 56°F in the cold top refrigerator. Cooked beef chunks were 65° sitting on the preparation sink.
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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 in the back storage room. A torn door gasket was observed on the cook line standing reach in freezer.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A pair of tongs were stored at knee level on the cook line oven handle.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling above the cook line in the kitchen was soiled with grease and debris.
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09/03/2015
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A container of raw shrimp was stored above ready to eat pico de gallo in the cook line cold top refrigerator.
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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 going from dirty dishes to clean dishes without first washing their hands.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Employee personal medication was stored directly above ready to eat torta bread at the chest freezer in the kitchen. Employee lotion and other medicine was stored next to a container of horchata in the employee room/sliding door refrigerator.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not labeled in the ware washing area.
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06/18/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw steak was stored above an open container of cut potatoes in the cook line cold top refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the cook line was observed putting on single use gloves without first washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open twist-top employee beverage was stored above chicarones on the shelf above the preparation sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were observed in the boiler room.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Dish soap was stored above clean dishes by the dish machine.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two chemical spray bottles on the push cart by the dish machine were unlabeled as to their contents.
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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 cook line reach in freezer.
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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 in the chest freezer by the ware wash area. Ice build up was observed in the chest freezer in the dry storage area/employee area. Slime mold was observed in the fountain gun nozzle at the bar.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Food was being stored in previously used food containers.
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06/23/2014
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 provided for food items that may be served undercooked.
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| 02b - Critical |
| Personnel: Wounds properly covered |
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Inspector Comments: An employee was observed with a wound on their wrist that was not properly covered.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored uncovered above the preparation table in the kitchen and in the drink cooler at the bar above customer food.
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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: On the steam table at the cook line, pork was 105°F and sausage was 109°F.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: A chlorine bleach sanitizer solution bucket stored under the preparation sink measured greater than 200 ppm of residual chlorine.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several buckets of spices located under the preparation table were not labeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The customer drink ice at the bar was stored uncovered.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Two freezers located in the back room by the bathrooms had a heavy build-up of frost. The reach-in freezer in the kitchen was soiled with food debris on the interior base and shelves.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was stored in the sugar bin under the preparation table in the back.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service containers were reused to store sugar and salt under the back preparation table in the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drink ice at the bar was not indirectly connected to a waste line.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall by the cold top refrigerator in the kitchen had several holes in it. The ceiling tiles above the reach-in refrigerators were in disrepair. At the bar the floor tiles were in disrepair and there was a hole in the wall to the left of the drink station.
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08/27/2013
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 provided at this facility.
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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 first washing their hands. An employee was observed cracking eggs then continuing food preparation without washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple employee beverages were stored directly above customer food on the dry storage rack and above the preparation sink.
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| 02f - Critical |
| Personnel: Demonstration of knowledge |
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Inspector Comments: Sanitizer measured greater than 200 parts per million of chlorine in the cooks line sanitizer bucket.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Raw fish were being washed in the three compartment sink rather than the preparation sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The handle on the stand-up freezer was in poor repair. The exterior of the cooks line grill was lined with foil. The chemical storage shelf beneath the three compartment sink was lined with cardboard.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Sanitizer chemical test strips were not available in the facility.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cooks line can opener was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cooks line ventilation hood was soiled with grease. The cooks line reach-in cooler door gaskets were soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The cooks line wiping cloths were not stored in sanitizer which contained 50-200 parts per million of chlorine.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Multiple floor tiles were in poor repair on the cooks line. Multiple ceiling tiles were not in place and/or not installed correctly above the warewashing area of the kitchen.
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