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06/18/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hand towels were not available at the hand sink to the left of the food preparation sink.
Corrective action: hand towels were provided to the sink.(Pf)
Hand washing signage was absent at this facility.(Core)
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: Rodent droppings were present underneath the food preparation sink in the kitchen.(Core)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several soiled wiping cloths were being stored on food preparation tables on the kitchen cook line.(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 blade on the table mounted can opener in the kitchen was worn and soiled with food debris.(Core)
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09/04/2018
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A large container of red enchilada sauce was adulterated with mold in the walk in refrigerator.
Corrective action: red enchilada sauce was corrected by discarding (see voluntary condemnation).
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An approved employee beverage was observed on the food preparation table. An approved employee beverage was observed next to clean cutting boards on the shelf beneath the food preparation table.
Corrective action: approved employee beverages were moved to an approved location.
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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 chile rellenos measured 123° F inside the cook line salamander.
Corrective action: kitchen employee chose discarded the chile rellenos.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: Mechanical dish washer measured less than 50 ppm chlorine residual upon inspection.
Corrective action: re-inspection required.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: A large trash can was blocking the hand sink adjacent to the four compartment ware washing sink.
Corrective action: discussed proper hand sink accessibility with kitchen employee.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chafing fuel was stored next to clean dishes and above spices on the back dry storage area.
Corrective action: re-inspection required.
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03/06/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A container of raw chicken was stored above a container of shredded lettuce in the walk in refrigerator. Corrected during inspection by a kitchen employee moving the container of raw chicken to the shelf beneath the shredded lettuce.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two employee beverages were stored on a shelf above the food preparation sink. Corrected during the inspection by a kitchen employee discarding the beverages.
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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: Numerous cooked chile rellenos measured between 101°F - 108°F in the broiler located above the cook line. Re-inspection needed.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The left dump sink located behind the large bar did not have cold water upon inspection. Re-inspection needed.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Hand soap was missing from the hand sink located behind the small bar. Disposable paper towels were missing from the hand sink adjacent to the food preparation sink. Re-inspection needed.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray bottle of degreaser was stored next to containers of fryer oil on the bottom shelf below the hot holding flat top. Corrected during inspection by a kitchen employee relocating the spray bottle of degreaser to the chemical closet.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Numerous stacks of dishes were stored with their food contact surfaces facing upwards on the shelves above the hot holding table adjacent to the cook line. A bucket of beans were stored on the ground of the back dry storage area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The left soda nozzle located behind the large bar was soiled with a "slime" like substance.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop handle was observed in contact with rice in the bulk rice bin located in the back dry storage area. A scoop handle was observed in contact with oats in the bulk oat bin in the back dry storage room of the facility.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain pipe beneath the food preparation sink was leaking. The caulking located at the hand sink adjacent to the food preparation sink was missing. The faucet at the right dump sink located in the large bar was leaking.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster plug was observed missing upon inspection.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Four light bulbs in the back dry storage area were non-functional. The light bulb located in the single door reach-in "cold beer" refrigerator was non-functional.
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03/10/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed dumping ice water into the kitchen hand 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: Fish wrapped in tin foil was observed on the lid of a pot of food that was being cooked at the stove top and measured 86-95ºF. Several chile rellenos wrapped in tin foil were being held on a shelf above the stove top grill and measured 85-110ºF.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer at the bar three compartment sink measured less than 100ppm of quaternary ammonia.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: An uncovered container of cooked meat was observed sitting directly under the condenser at the walk in refrigerator and was not protected from contamination.
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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 at the cold top reach in refrigerator at the kitchen entrance.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test strips were not available in the facility to check the strength of the quaternary ammonia sanitizer.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer in the sanitizer bucket at the food preparation table in the kitchen measured less than 100ppm of quaternary ammonia.
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03/17/2016
Inspection, Routine
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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: Cooked ground beef stored in deep plastic containers in the walk-in refrigerator, cooked and labeled from the day before, were 50 - 52°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not provided at the hand sink at the server station by the kitchen entrance. Hot water was not provided at the restrooms by the kitchen entrance.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided at the hand sink at the server station by the kitchen entrance. Paper towels were not provided at the food preparation sink at the kitchen, and dispenser was not operational.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle observed at the bar was not labeled as to its content.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Enchiladas (62°F), still within time and temperature parameters, were being reheated directly on a hot holding unit at the cook line. Boxes with vegetables were stored directly on the floor in the walk-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the three compartment sink at the kitchen was observed in disrepair.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sinks at the kitchen was missing.
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06/11/2015
Inspection, Routine
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Employees at the kitchen were observed handling tortillas with bare hands. Corrected on site.
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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: Two plastic containers with refried beans at 57°F after cooling for more than six hours were observed in the walk-in refrigerator.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the time of inspection at the restrooms located by the kitchen entrance.
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06/23/2014
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelf under the grill table was lined in foil. The refrigerator designated to store drinks only was storing potentially hazardous food.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The food contact surface of the soda dispenser was moldy.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The handles of the scoops were stored in the salt and sugar.
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08/26/2013
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 in the kitchen was observed donning gloves without first washing 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: Several potentially hazardous foods were found below 135°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water of at least 100°F was not available at both west restroom hand washing sinks.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The hosebibb near beneath the bar hand washing sink did not have adequate backflow prevention.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A can of spray pesticide not labeled for use in a retail food establishment was stored in the kitchen storage room, Corrected on site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice bin in the waitress station was left uncovered when not in use.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelves in the walk-in refrigerator were no longer smooth and easily cleanable.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The bar hand washing sink faucet was leaking. The mop sink atmospheric vacuum breaker dust cover was not present.
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