|
06/22/2022
Inspection, Re-Inspection
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Upon inspection, the hot water at the hand sink near the office and near the bar did not reach 100°F.
Corrective action: The valves at the sinks were adjusted until the hot water was at least 100°F.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Upon inspection the hand sink near the ware washing station and the hand sink near the food prep area were inoperable.
Corrective action: The operator had made an appointment to have the sinks serviced.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-202.15 Package Integrity (Pf)
A dented can of white hominy was stored with other intact cans in the can storage area.
Corrective action: The can was moved to a morgue area.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee was observed rinsing their gloves in the front hand sink.
Corrective action: The employee was instructed on proper glove usage.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw steaks in the low-boy refrigerator (48°F-49°F) were greater than 41°F.
Corrective action: The chef put ice on the steaks, and the operator was instructed on proper cold-holding temperatures.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
A package of hot dogs and a package of tamales in the standing refrigerator to the left of the cold top did not have a date of opening or a date of discard.
Corrective action: The operator was instructed that all opened packages of time/temperature control for safety food must have date marks.
|
|
06/14/2022
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-103.11 Person-In-Charge-Duties (Pf)
The person in charge was not ensuring employees were maintaining the temperature of time/temperature control for safety food, the chemical concentration of sanitizers was routinely monitored, and that employees were preventing cross contamination of foods with bare hands.
Corrective action: The person in charge was explained the importance of carrying out their assigned duties.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
Employees were observed at the expo station handling ready to eat tortillas with their bare hands on two occasions.
Corrective action: The person in charge was instructed that ready to eat foods must be handled with a utensil.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Upon inspection the handsinks at the bar, expo station, warewashing stations, near the walk in refrigerator, and near the office did not reach at least 100°F.
Corrective action: The hand sinks at the expo station, ware washing station, and near the office were fixed on site. The person in charge explained they would have someone come to fix the sink at the bar and near the walk in refrigerator .
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Upon inspection the ware washing hand sink had a jalepeno container and sponge stored in the sink basin.
Corrective action: The items were removed from the basin of the hand sink.
6-301.12 Hand Drying Provision (Pf)
The ware washing hand sink and the bar hand sink were not supplied with paper towels.
Corrective action: The person in charge was instructed on proper hand sink supplies.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The dish machine concentration read less than 50ppm residual chlorine after the final rinse. The three compartment sink sanitizer concentration read less than 200ppm quaternary ammonium.
Corrective action: The facility used a bleach and water mixture at the concentration of 50-100ppm residual chlorine in the three compartment sink until they could have their dish machine and quaternary ammonium dispenser fixed.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A tray of cooked rice (47-50°F) to the left of the standing freezer measured more than 41°F.
Corrective action: Part of the tray of rice was moved to the walk-in to cool, and the rest was rapidly heated in the microwave to hot hold.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Most containers of time/temperature control for safety food in the walk-in refrigerator and standing refrigerator did not have a date of preparation or a date of discard.
Corrective action: The person in charge was instructed on proper date marking procedures, and was given a date marking handout.
|
|
11/18/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
The person in charge was not able to demonstrate knowledge of food safety practices including hot and cold holding temperatures, thermometer calibration, and cooling and reheating. Corrective Action: An educational food safety packet was provided and discussed and on-site training was provided.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand sink at the exposition line did not have paper towels. Corrective Action: The paper towels were restocked.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
A dented can of jalapeños was stored with wholesome cans in the back can storage rack.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
Tortilla chips throughout the facility were stored uncovered and unprotected. Tortilla bowls at the cook line were uncovered.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
The dish machine at the bar measured below 25ppm chlorine residual.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
Rice was 71-81°F in the walk-in refrigerator after cooling for more than 2 hours. Corrective Action: The rice was voluntarily condemned.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
Raw beef was 46°F and raw chicken was 46°F in the refrigerator under the flat top grill. Cooked peppers thawing at the drain board of the food preparation sink were 48°F.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
The facility was not date marking any of the required foods, including barbacoa, rice, cooked tomatoes, cuts tomatoes, salsa, cooked shrimp, precooked chicken, cooked chicken, and mozzarella cheese. Corrective Action: Date marking was discussed with the person in charge.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
Wiping cloths at the cook line were stored outside of sanitizer when not in-use.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
Single-service aluminum containers above the steam table were stored upright and uncovered.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The fan guards in both walk-in refrigerators were soiled with dust. The wire rack by the fryers was soiled with grease.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
Holes were present in the wall above the dish machine drainboard. The floor in the walk-in freezer was soiled with food residue. Ceiling tiles in the back kitchen area were missing. The vent at the cook line ceiling was soiled with dust.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Several lights in the back preparation room were non-functional. Lights were non-functional over the 2-door reach-in refrigerator.
|
|
05/16/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
A certified food protection manager was not employed at the facility.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
The hand sink at the bar was not equipped with paper towels. Corrective Action: Staff stocked the hand sink with paper towels.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand sink at the grill line was blocked by stacked boxes. Corrective Action: The boxes were moved.
5-202.12 Handwashing Sinks, Installation (Pf)
The hand sink hot water at the bar was 67°F instead of at least 100°F. Corrective Action: The mixing valve was adjusted and the temperature measured over 100°F.
6-301.14 Handwashing Signage (C)
The hand sinks at the dish pit and in the womens restroom were not equipped with signage to remind staff to wash their hands.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Milk was 46°F, tomatillo salsa was 45°F, ranch dressing was 47°F, whipped cream was 50°F in the 2-door salsa refrigerator at the wait staff expositioin line. Orange juice was 57°F at the bar. Salsa was 50°F in an ice bath at the bar wait staff station. Corrective Action: Some items in the wait staff exposition line refrigerator were voluntarily condemned, the orange juice was place into an ice bath, and the salsa ice bath was remade correctly.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Salsa tacos in the walk in refrigerator was not date marked, and black beans were date marked as having been prepared on 4/29. Corrective Action: Correct date mark labels were applied.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The 2-drawer lowboy refrigerator at the grill line, the tall glass door refrigerator by the food preparation sink, and the 2-door salsa refrigerator at the wait staff exposition line were not equipped with thermometers.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
A sanitizer bucket was stored on the floor at the grill line.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
A knife was stored in the crevice of the cold-top refrigerator and right steam table at the grill line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket to the tall 2-door refrigerator at the grill line was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The door gasket and interior of the door surface by the hinge to the cold-top refrigerator at the grill line was soiled with food residue. The fire protection sprayers at the grill line were soiled with grease. The grill exterior at the grill line was soiled with grime. The interior of the oven was soiled with food debris. The fan guard in the beer walk-in refrigerator was soiled with dust. The caulking at the dirty dish drain board at the dish machine was soiled with grime.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall at the grill line.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
Lights were observed as non-functional over the left and right grill line steam tables. Lights were observed as non-functional over the can rack.
6-202.11 Light Bulbs, Protective Shielding (C)
Lights were not shielded over the 1-door freezer at the grill line.
|
|
01/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C): A certified food protection manager was not available.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C): Five employee beverage containers were stored on food preparation surfaces or next to clean food or clean equipment in the kitchen.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.12 Hand Drying Provision (Pf): The hand sink at the bar did not have paper towels. Staff restocked the paper towels at the hand sink.
6-301.14 Handwashing Signage (C): The hand sinks in the kitchen and employee restroom did not have signage reminding staff to wash their hands.
5-202.12 Handwashing Sinks, Installation (Pf): Hot water (85-92°F) at the hand sink at the bar was not at least 100°F. Staff adjusted the hot water line to allow greater hot water flow and the temperature was 112°F at the end of the inspection.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C): Chips, limes, and lemons at the exposition line were not covered or protected from possible contamination.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P): Raw beef was stored over limes and ready to eat salsa in the 1-door refrigerator by the food preparation sink. The beef was moved below the ready to eat food items.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P): Sanitizer measured below 50ppm chlorine residual during manual ware washing at the 3-compartment sink at the bar. Additional chlorine was added and was about 100ppm chlorine residual.
4-703.11 Hot Water and Chemical-Methods (P): During manual ware washing at the 3-compartment sink at the bar, a food container was not submerged in sanitizer for at least 2 minutes as required per the manufacturer label. Education was provided about proper contact times.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Beans in the oven were 115°F. The beans were reheated to 165°F for hot holding.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Cut tomatoes were 48°F in the cold-top refrigerator at the grill line. The cut tomatoes were moved into the refrigerator. Tomatillo salsa was 54°F in an improperly filled ice bath at the exposition line. Staff remade the ice bath. Cooked hominy was 77°F in a container on the back food preparation surface. The hominy was added as an ingredient to a product.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf): The facility was not date marking any of the required foods.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf): Chemical spray bottles in the dish pit were not labeled as to their contents.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf): Multiple large containers of cheese were 47°F in tightly covered and stacked containers in the walk-in refrigerator. Staff rearranged the containers and put the cheese into shallow metal pans.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C): Chicken tenders (35°F) were observed thawing on a wire rack by the walk-in refrigerator.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204-112 Temperature Measuring Devices-Functionality (C): A conspicuous thermometer was not present in the 2-door small refrigerator at the exposition line.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C): Two bulk white powder containers in the back kitchen were not labeled with the common name of the food.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C): The back door was not tightly sealed and had a gap greater than 1/2 an inch that could allow for entry of pests.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 6-404.11 Segregation and Location-Distressed Merchandise (Pf): Moldy habanero peppers held for return to the distributor were stored with wholesome food products in the walk-in freezer and were not segregated to a designated area that was separated from food and equipment.
3-305.11 Food Storage-Preventing Contamination from the Premises (C): Salsa in a container in the walk-in refrigerator was stored on the floor.
|
| 40 - Good Retail Practices |
| Personal cleanliness |
|
Inspector Comments: 2-402.11 Effectiveness-Hair Restraints (C): Two employees engaged in food preparation in the back kitchen did not have hair restraints.
2-303.11 Prohibition-Jewelry (C): A staff member engaged in food preparation in the kitchen was wearing a bracelet.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C): Wet wiping cloths on the food preparation table in the back kitchen were not stored in sanitizer while not in use.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C): Knives were stored in a crack between a cold-top refrigerator and the right steam table.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C): The door gasket to the tall 2-door refrigerator at the grill line and the walk-in freezer were torn and in disrepair.
4-501.12 Cutting Surfaces (C): Green cuttings boards stored in the back kitchen by the food preparation sink were stained and scored. A white cutting board at the bar was stained and scored.
4-501.11 Good Repair and Proper Adjustment-Equipment (C): The handle to the tall 2-door refrigerator by the grill line was missing and holes were present on the front exterior surface. Tong handles at pan handles at the grill line were melted and not smooth and easily cleanable.
4-101.19 Nonfood-Contact Surfaces (C): Shelves in the walk-in refrigerator were rusted. The interior of the ice machine was soiled with a rust-like substance.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf): Chlorine test strips for the dish machine were contaminated and non-functional and no other chlorine test strips were available.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The bottom of the broiler at the grill line was soiled with grease. Caulking at the dish sprayer in the dish pit was soiled with grime. The wheels of the stove and fryer at the grill line were soiled with grease. The floor drain under the soda machine by the bar was soiled with a slime mold-like substance.
|
| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
|
Inspector Comments: 5-402.13 Conveying Sewage (P): The hand sink at the bar was filled with liquid and was not draining. Staff unclogged the hand sink during the inspection.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-305.11 Designation-Dressing Areas and Lockers (C): An employee phone was stored by customer food items in the non-functioning broiler across from the grill line.
6-303.11 Intensity-Lighting (C): Lights over the ice machine and soda syrup bags were non-functional.
6-202.11 Light Bulbs, Protective Shielding (C): Lights over the 1-door freezer by the grill line were not shielded.
|
|
07/18/2018
Inspection, Critical Item
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A toilet plunger was observed on the three-compartment sink drainboard. An employee in the rear kitchen preparation area wiped their hands on their apron.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage under the left steam table was observed next to clean dishes.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheese was 54°F, cut tomatoes were 50°F, sour cream was 52°F, a sliced tomato was 63°F, pico de gallo was 46°F, and shredded lettuce was 50°F in the upper portion of the cold-top refrigerator. Milk was 44°F and red salsa was 44-45°F in the wait station two-door reach-in refrigerator. Green salsa on ice at the exposition line was 65°F. Red salsa at the bar seating area soda machine was 50°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was turned off at the bar hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the rear kitchen preparation area hand sink or at the warewashing area hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles under the bar three-compartment sink containing blue and purple liquids, respectively, and a chemical spray bottle under the women's restroom hand sink containing a blue liquid were unlabeled as to their contents.
|
|
01/18/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Ice for human consumption was being used to cool drink sweeteners in the bar ice bin. The facility was informed that drink containers must be placed in designated ice baths not for human consumption.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed leaving the restroom and donning gloves for food preparation without washing their hands first. An employee was observed handling raw ground beef with gloved hands and then handling ready to eat foods like buns and cooked vegetables with the same gloved hands without changing gloves and washing their hands in between. Hand washing guidance was provided on-site, and the staff member that touched raw beef and used the restroom was instructed to wash their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the grill line was observed repeatedly wiping their gloved hands on a soiled common towel while working with food. An employee in the wait station area was observed wiping their hands on a common wiping cloth. Employees were educated to not use common towels to wipe hands.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Green chili in the walk-in refrigerator was 44-50°F after cooling for more than 6 hours. The green chile was voluntarily condemned. Staff were informed to cool potentially hazardous food items from 135°F to 41°F within 6 hours, provided food is cooled from 135°F to 70°F within the first two hours.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Refried beans were 128-130°F at the steam table. The refried beans were stirred and reached a uniform temperature of 140°F or greater.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw beef was 44°F and breaded chicken was 44°F in the two-door reach-in refrigerator at the grill line. The temperature of the refrigerator was adjusted by staff. Shredded cheese was 48°F in the cold-top refrigerator. The product was stacked too high in the container. Discussed safe fill lines with staff. Milk was 47-48°F, salsa was 46-58°F, ranch/pico de gallo mix was 49°F, whipped butter blend was 52°F, and whipped cream was 48°F in the wait station two-door refrigerator. All potentially hazardous food items in this refrigerator were voluntarily condemned. Staff were informed that the refrigerator could not be used to store potentially hazardous foods until the unit was serviced and holding at 41°F or below.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not readily available at the bar hand sink, as the cold water shut off valve was turned off. The shut off valve was turned on to have cold water readily available.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the hand sink by the walk-in refrigerator nor at the hand sink in the employee restroom. The paper towels were re-stocked by staff.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: An opened container of milk was observed in the dry storage area Pepsi display refrigerator, and the unit was approved for the storage of sealed products only. The caulking at the three-compartment sink and warewashing area rinse sprayer was missing and soiled with grime. Aluminum foil was observed at the grill line salamander. The grill exterior equipment plate was not attached to the unit. The grill line refrigerator drawers did not fully close. A concrete block that was not smooth and easily cleanable was observed holding up a grill line preparation table.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer in the wait station reach-in refrigerator measured -20°F, and the internal temperature was 48°F. Thermometers were not provided in the grill line drawer refrigerator, the grill line cold-top refrigerator, and the bar three-door reach-in refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bar soda syrup gun nozzle was soiled with slime mold. The kitchen table-mounted can opener blade was soiled with dried food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The non-food contact surfaces at the grill and inside the grill equipment were soiled with grime. The walk-in refrigerator shelves were soiled with grime.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The concentration of wiping cloth solution in a sanitizer bucket in the rear kitchen was less than 50 ppm chlorine residual.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: A single service container at the grill line was cut in half and was being re-used to store tortilla chips.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Backflow protection was not provided for the wait station area coffee machine. Waste water from the bar dump sink was observed to flood onto the floor during use. The warewashing area hand sink was not fully sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Approximately one square foot of wall was missing in the cabinet below the customer area beverage dispenser. The floor in the mop sink room was soiled with grime. The floor and wall behind the ice machine were soiled with grime.
|
|
01/11/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs in the grill line area two-door reach-in refrigerator were stored above shredded cheese and diced tomatoes.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee cleaning tables wiped their hands on their pants.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved employee beverages were stored near the dirty cups shelf in the warewashing area.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water (90°F) at the wait station hand sink did not reach at least 100°F.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Multiple spice bins at the dry storage area preparation tables were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Tortilla bowls at the grill line area stored on the top shelf were not protected against contamination. Steak thawing in the food preparation sink under cold running water did not have its packaging removed.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cold-top refrigerator cutting board was scored and pitted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the grill line area two-door reach-in refrigerator were torn. The caulking at the dish machine dirty-side drain board was moldy and in disrepair. The top door of the cold-top refrigerator was in disrepair. The bottom gasket of the bottom grill line refrigerator drawer was in disrepair. A scoop without a handle was observed in the bulk salt container. The door gaskets in the wait station two-door reach-in refrigerator were torn. The food walk-in refrigerator door gasket was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not provided in the cold-top refrigerator or in the wait station two-door reach-in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gas range control valves and supply lines were soiled with grime. The condenser fan guards in the food walk-in refrigerator and in the beer walk-in refrigerator were soiled with dust and grime. The door gaskets in the cold-top refrigerator were soiled with food debris. The walk-in freezer door could not properly close due to ice accumulation on the door frame.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Spoons and forks in the wait station area were stored with their food contact surfaces presented toward the employee rather than the handles.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The walk-in freezer condenser drain line was leaking fluid, as evidenced by ice accumulation on the shelves below and in the freezer door frame. The warewashing area hand sink was not fully sealed to the wall.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster area grounds were soiled with cardboard, debris, and grease. The lid to the grease collector in the dumpster area was open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes in the wall were observed above the dish machine. The floor under the ice machine was soiled with food debris and grime. Pooled water was observed on the floor in the food walk-in refrigerator near the walk-in freezer. The walk-in freezer floor was soiled with food residue.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light tubes in the warewashing area were not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door gap between the floor and bottom of the door when closed was greater than 1/4 inch.
|
|
01/29/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Customer drink ice in the right-most bar beverage ice bin was being used to cool a container of concentrated drink mix.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was located on the wait station food preparation counter. Several employee beverages were stored on the dry storage shelves directly above single-service cup lids.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whipped cream in the left-most three-door reach-in refrigerator at the bar was 47°F. A container of milk and cans of whipped cream in the wait station double door refrigerator were 47°F. See Voluntary Condemnation Agreement.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the employee restroom was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Bulk spice containers underneath the back food preparation table were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Wrapped meat was thawing under running water in the food prep sink, and it was still wrapped. The bulk flour bin in the prep room was not covered. Fried corn bowls/tacos on the top shelf in the front food preparation area were open to contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: One skillet on the utensil rack was soiled with food residue. A large blue non-commercial grade plastic bin was being used to hold fried chips. The cutting boards throughout the front food preparation area were scored and pitted. The shelves in the two-door True Refrigerator were rusted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The ware washing machine drain board wall caulking was torn. The three-compartment sink wall caulking was torn, and did not fully seal the sink to the wall. The shelves in the walk-in refrigerator were rusted. The gasket of the walk-in freezer was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The two-door cold-top refrigerator in the food preparation area did not have a thermometer in the upper one-third of the unit.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the wait station sandwich press was soiled with food residue. The wall caulking on the three-compartment sink and the dish machine drain board were soiled with grime. The ware washing area hand sprayer handles were soiled with food residue. The non-food contact surfaces at the grill line and between the flat grill and cold-holding units below were soiled with grease and food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths were stored in buckets with a concentration of chlorine less than 50 ppm, in the wait station.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mopsink basin was soiled with grime. The walk-in freezer drain line was leaking as evidenced by icicles. The right soda gun dispenser did not have a drain line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor was soiled with greasy debris behind the ice machine.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several of the ceiling light tubes did not function in the ware washing area. A light in the back food preparation area was out.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door gap was large enough to allow entry of pests.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee in the wait station prepared food while wearing a wrist watch. An employee at the fryer prepared tortilla chips while wearing a bracelet and without wearing a proper hair restraint.
|
|
01/22/2015
Inspection, Routine
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The drink ice was not covered in the bar ice bin.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The ware washing sink drainboard was not completely sealed to the wall. Several of the white wooden cabinets in the wait station were chipped that exposed bare wood. The door gasket was torn on the wait station salsa refrigerator.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Plastic drink cups were stacked together while still wet, in the wait station.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The grill line cold drawer unit was not provided with a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bottom interior of the single-door freezer on the cooks' line was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The top rail of the cooks' line steam table was soiled with food debris. The kitchen gas range gas supply lines and gas control valves were soiled with grease and burned food debris. The metal shelves in the walk-in refrigerator were soiled with food residue. The condenser fan guards in the walk-in refrigerator and the walk-in keg refrigerator were soiled with dust. The three-compartment sink wall caulking was soiled with grime. The bar three-door reach-in refrigerator door gaskets were soiled with debris. The interior of the right bar soda gun holster was soiled with slime mold.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Grated cheese and salsa were stored in re-used plastic lard buckets, in the cooks' line two-door refrigerator.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: One ceiling tile was missing above the walk-in keg refrigerator doorway. Debris was on the floor inside the walk-in freezer. Food debris was on the floor by the can rack in the prep area. Food debris was on the floor by the main food preparation table. The floor was soiled with debris behind the grill line. Unsealed holes were in the wall behind the ware washing machine. The floor drain below the ice machine was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: One light fixture did not function above the ware washing machine. Two light fixtures above the wait station area did not have light tubes installed, and light shields were not installed. One ceiling light fixture in the women's restroom did not function.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A light socket pull switch was present in a customer bowl on the utensil rack in the kitchen. Employee coats were stored on a shelf in the wait station, in contact with a box of to-go containers.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: One toilet in the men's restroom was soiled with human waste.
|
|
04/11/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A large stock pot full of raw beef was on the middle shelf of the walk-in refrigerator, directly above a box of limes.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee emptied and rinsed a water pitcher in the wait station hand sink.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Two large metal containers in the walk in refrigerator had green chili that was 46-48°F after cooling for longer than 6 hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sour creme was 53°F, marinated raw pork was 46°F, grated cheese was 53, cut tomatoes were 53°F, guacamole was 53°F, and sour creme was 53-58°F in two separate containers, all above were in the cooks' line cold top refrigerator, and were held above 41°F for longer than 4 hours.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The kitchen automatic ware washing machine did not provide 50-200 ppm chlorine at the dish surface, after the final sanitization rinse.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The bar hand washing sink did not provide water at least 100°F. Corrected, adjusted mixing valve.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Two chemical spray bottles were stored with their nozzles in contact with liquor bottles, on the bar liquor bottle rack by the ice machine.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Uncovered taco and tostada shells were stored on the meat slicer shelf by the fryers. The wait station drink ice bin was not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Chips were stored in large non-commercial grade plastic bins at the wait station.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The automatic ware washing machine pre-rinse sprayer handle was soiled with grime, and the drainboard wall caulking was soiled with grime. Plastic beverage cups were stacked together while wet, at the wait station.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The grill line refrigerated drawer unit did not have a thermometer. The cooks' line cold top refrigerator did not have a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior bottom of the cook's line reach-in freezer was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Debris was present on the bottom shelf of the main food preparation table. The walk-in beer refrigerator condenser fan guards were soiled with dust. The grill line refrigerated drawer gaskets were soiled with food debris. The main grill gas control knobs and gas supply lines were soiled with an accumulation of grease. The shelf below the single-burner gas stove was soiled with food debris. The three-compartment sink wall caulking was moldy. The interior of the wait station, and bar soda gun holders were soiled with slime mold.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop inside the bulk flour container was stored with its handle in contact with flour.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The ware washing area hand washing sink was not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall above the automatic ware washing machine.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: One light bulb did not function in the light fixture above the main food preparation table.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee coat was stored on a box of ground pepper that was on top of the can rack.
|
