|
12/29/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C):
The facility did not have a Certified Food Protection Manager at the time of the inspection.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P):
Employee handled raw bacon and continued to prepare food without washing their hands and changing their gloves.
Correction Action: Education was provided to change gloves after each task.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments:
3-203.12 Shellstock, Maintaining Identification (Pf):
Employees were unable to verify the shellfish tags are kept for 90 days.
Corrective Action: Education on the importance of keeping shellfish tags on site was provided.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P):
Raw beef was stored above ready to eat foods in the walk-in refrigerator.
Corrective Action: The beef was moved to a safe location.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf):
The cutting board was not washed, rinsed, and then sanitized every four hours.
Corrective Action: Education was provided to wash, rinse, and sanitized the cutting board every four hours.
|
| 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):
Steak was stored above 41°F (45°F) in the four-door grill cooler.
Corrective Action: Steak was moved to walk in refrigerator.
|
| 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):
Multiple food items were not date marked with a "prepared-on" or "discard-by" date, the facility did not have a system for date marking.
Corrective Action: Education on date marking requirements was provided.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf):
Consumer advisory is missing the asterisks for the food that it applies to.
Corrective Action: Education on consumer advisory requirements was provided.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-202.11 Restriction-Presence and Use (Pf):
The facility was using bleach that contained additives (splash less bleach).
Corrective Action: Education on the proper types of sanitizers was provided.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf):
Foods were cooled in a large containers that may not be effective for cooling.
Corrective Action: Ice wands was provided.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C):
Sanitizer bucket contained no residual chlorine.
|
|
12/12/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated with this facility. (Core)
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: The facility did not have a vomit/fecal clean up procedure. (Priority foundation)
Corrective Action: A handout on vomit/fecal clean up was provided.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: A pitcher was stored in the basin of the cook line hand sink. (Priority foundation)
Corrective Action: The pitcher was moved and education was provided on proper use of a hand sink.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The soda gun holster at the bar was moldy. (Priority)
Corrective Action: The holster was cleaned.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Chile relleno (114°F), refried beans (104° F), and cooked rice (100° F) were held below 135° in the hot holding unit on the cook line. (Priority)
Corrective Action: The items were reheated to 165° F for hot holding.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Shredded cheese (54° F), diced tomatoes (47° F), sour cream (46° F), pico de gallo (46°), guacamole (47° F), and raw bacon (45° F) in the cold top reach in refrigerator across from the grill line were held above 41° F.
Corrective Action: The items were moved to the walk in refrigerator.
Tamales (50° F) and tomato juice (50°) in the cold top reach in refrigerator across from the grill line were held above 41° F for more than 4 hours.
Corrective Action: Items discarded. See voluntary condemnation.
A cooked spinach mixture (47° F) and cooked rice (58°F) in the cold top reach in refrigerator across from the fryer station were held above 41°F.
Corrective Action: The items were moved to the walk in refrigerator.
Sliced cheese (53°F), diced green onions (51°), sliced mushrooms (48°F) and cooked diced potatoes (48°) were held above 41°F for more than 4 hours.
Corrective Action: Items discarded. See voluntary condemnation.
Spicy salsa (58° F) in the walk in refrigerator was held above 41° F for more than 4 hours. (Priority)
Corrective Action: The salsa was discarded. See voluntary condemnation.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: A date marking system was not in place at this facility for ready to eat, refrigerated foods that are held longer than 24 hours to be used or discarded within 7 days.
Corrective Action: Date marking handouts in English and Spanish were left on site.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: Scoop handles in the bulk storage bins were stored below the surface of the food. Knives were stored in a gap between a preparation table and the front counter at the cook line. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Torn door gaskets were observed on multiple refrigeration units throughout the facility. Scored cutting boards were observed on the cold top reach in refrigerators at the cook line. The front panel on the ice machine at the beverage station was in disrepair. (Core)
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: The facility did not have chlorine test strips for the dish machine or quaternary ammonia test strips for their sanitizer buckets. (Priority foundation)
Corrective Action: Follow-up needed.
|
|
11/08/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw beef in the walk in refrigerator. Raw pork was stored above cheese in the walk in refrigerator. Corrective action: Manager moved the items to an approved location.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed touching ready to eat tortillas with bare hands. Corrective action: Tortillas were discarded and education on bare hand contact was provided.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Salsas on the cook service line were measured between 110° F and 125° F. Corrective action: Staff stirred the products and increased the heating units.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheese was measured at 45°F in an ice bath on the service line. Corrective action: Staff added ice to completely cover the cheese pan.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the hand sink at the kitchen entrance, the hand sink at the far end of the service line, and the hand sink in the bar area. Corrective action: Staff provided paper towels at all locations.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were scored.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping clothes not in use were stored outside of sanitizing solution throughout the facility. The sanitizer bucket for wiping cloths measured below 50ppm chlorine residual.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level along the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking at the hand sink located at the kitchen entrance was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the cook line was dusty.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was observed uncovered along the grill line.
|
|
10/19/2017
Inspection, Critical Item
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the cook line was observed handling ready to eat tomatoes and lettuce with his bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: In the far right well of the steam table on the cook line, beans were held at 105-115°F. In the hot holding cabinet near the cook line, cooked peppers were 66°F, rice was126°F, and ground beef was 126°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheese in the ice bath at the cook line was held at 46°F. In the cold top at the middle of the cook line shredded cheese was 53°F, and shredded lettuce was 46°F. In the cold top refrigerator at the far right of the cook line macaroni and cheese was 55°F, sliced cheese was 48°F, bacon was 50°F, and shredded cheese was 50°F. Salsa in the refrigerator at the server station was 48°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A probe type food thermometer was not provided to the facility.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Stainless steel polish was stored near clean utensils and single service items above the hand sink at the cook line.
|
|
04/14/2017
Inspection, Follow-Up
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored above drink ice at the server station, produce in the USDA burrito walk-in refrigerator, and clean utensils in the USDA dry storage room.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Queso which was stored in a large container in the walk-in refrigerator was 60°F after cooling overnight.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the top part of the cold top refrigerators on the cook line block cheese was 45°F, sliced cheese was 52°F, cooked peppers were 52°F, cooked rice was 54°F, macaroni and cheese packets were 50°F, and cooked vegetables were 50°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored above spices and clean single service items in the dry storage room used for the USDA operations.
|
|
04/13/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shrimp was stored above ready to eat salsas in the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Boxes were stored in the basin of the hand sink near the kitchen entrance. A beverage was stored in the basin of the hand sink near the ware washing area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored above clean dishes in the ware washing area and above the preparation table in the main preparation area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cheese in the ice bath at the cook line was 56°F. In the cold drawer refrigerator at the cook line fish was 60°F and beef was 44°F. In the cold top refrigerators on the cook line block cheese was 52°F, sour cream was 50°F, rice was 60°F, chicken was 50°F and fish was 52°F. In the walk-in refrigerator chicken was 52°F, shredded beef was 46, cooked pork was 46°F, and black beans were 44°F. Milk in the server station refrigerator was 46°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the left faucet of the three compartment sink in the USDA area or the right faucet of the four compartment sink at the bar.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: De-greaser was stored above clean plates at the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cook line were grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking in the ventilation hood at the cook line was in disrepair. The door gaskets were torn on the cold drawer refrigerator. The caulking at the ware washing area was in disrepair.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not provided to the cold top refrigerators on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet at the preparation sink was leaking while in the 'On' position. The waste line of the spray sink in the ware washing area was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the cook line was soiled with grease.
|
|
05/06/2016
Inspection, Follow-Up
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory on the menu did not have the disclosure statement or asterisks near raw/undercooked items.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A water jug was stored in the basin of the hand sink in the cook line.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: In the steam table on the cook line chile Colorado, pork green chile, spicy salsa, chipotle salsa, and ranchero salsa were all stored at 125°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the hand sink on the cook line.
|
|
04/27/2016
Inspection, Follow-Up
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory lacked the disclosure statement and asterisks.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed handling raw chicken and then clean utensils with the same pair of gloves.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored above the preparation table in the back kitchen.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: In the steam table at the cook line chile Colorado was 104°F and pork green chile was 110°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to any of the back hand sinks.
|
|
04/15/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw beef in the walk0in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory on the menu did not have the disclosure statement or asterisks near required items.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored on the bottom of the preparation table near the cook line near clean utensils.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Shredded beef in the walk-in refrigerator only cooled from 54°F to 52°F within one hour while stored in a large plastic container. Red chile in large plastic containers in the walk-in refrigerator only cooled 2°F within one hour. Green chile in a large plastic container only cooled 4°F while stored in the walk-in freezer for one hour.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: On the steam table at the cook line refried beans and rice were 115°F and chile Colorado was 120-125°F.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cook line were grooved and in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the ware washing area was damaged. The lid on the ice bin was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cold top refrigerators on the cook line were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The handles on all of the cold top refrigerators were soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: There was a plumbing leak under the spray sink in the ware washing area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling at the cook line was soiled with grease. The walls and ceiling in the employee restroom were fire damaged. The floor of the walk-in refrigerator was collecting water near the door.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights above the cook line and walk-in freezer were not shielded.
|
|
10/14/2015
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above beef in the walk-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The disclosure was missing from the consumer advisory on the menu.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the ware washing area was observed handling dirty dishes then clean dishes and failed to wash his hands in between.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cold drawer refrigerators on the cook line shrimp, beef and chicken were all 44-47°F. A milk product in the reach-in refrigerator near the preparation area was 45°F. Shredded cheese in the walk-in refrigerator was 50°F.
|
|
07/29/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of crushed pineapple was stored with wholesome cans in the dry storage room.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburger patties were stored above ready to eat guacamole in the cold top refrigerator near the steam table on the cook line.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Utensils were stored in the hand sink at the bar.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked jalapenos near the flat top on the cook line were 75-98°F. In the steam table on the cook line pinto beans were 129°F, chile Colorado was 132°F and green chile was 120°F. Cooked tomatoes on the back preparation table near the ovens were 104°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheese in the ice bath on the cook line was 49°F. Salsa in the refrigerator near the pizza ovens was 46°F. Milk in the reach-in refrigerator in the server station was 47°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the three compartment sink in the kitchen. Hot and cold water was not provided to the left faucet of the bar's four compartment sink.
|
|
04/17/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A raw hamburger patty was stored over ready to eat food in the cook line cold top refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not printed on the facility's menu for the service of over easy eggs.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line continually changed gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An empty drink was inappropriately stored in the tortilla preparation area hand washing sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee drink was inappropriately stored on a shelf underneath the back meat preparation table.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat lettuce and tomatoes with their bare hands while garnishing a plate.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce at the cook line cold top refrigerator was 49°F. Salsa in the reach in refrigerator at the east side wait station was 50°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: A severely soiled chip scoop at the tortilla preparation area was not properly washed and sanitized every 24 hours.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The bar hand sink completely drained on the floor.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chaffing gel was stored above food utensils in the non-operating walk in refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was observed on the rack in the ware wash area.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Wiping cloth solution throughout the establishment exceeded 200 ppm chlorine residual.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Food containers stored on top of the cold top reach in refrigerator were not labeled. A container containing a food powder stored on the shelf in the east wait station was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bin at the east wait station fountain machine was uncovered when not in use. Lemon and lime garnishes were not protected from over head contamination at the east wait station. Boxes in the non-operational walk in refrigerator were stored directly on the ground. The ice bin at the bar was uncovered when it was not in use.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards along the cook line cold top refrigerators were deeply grooved. A torn door gasket was observed on the reach in cold top refrigerator at the east end of the cook line. Linens were being used as food contact surfaces on the cutting boards at the tortilla station. A tortilla press with no commercial designation was observed in the tortilla station.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Damaged caulking was observed at the east end of the cook line vent hood. The door of the ice machine in the east wait station was broken. The base of the door to the walk in refrigerator was damaged. A torn door gasket was observed at the standing reach in freezer across from the walk in refrigerator. The door to the walk in freezer was damaged.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: No chemical test strips were present in the facility for the dish machine or sanitizer solutions.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cook line grill was soiled with food debris. The interior of the cook line microwave was soiled with food debris. The interior of the door of the cold top reach in refrigerator at the east end of the cook line was dirty. The interior of the standing reach in freezer across from the walk in refrigerator was soiled. The interior of the fountain gun nozzle near the tortilla station was soiled with slime mold. The interior of the reach in refrigerator at the bar and reach in beer cooler at the bar was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The chip bins stored in the east wait station were dirty.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The filters of the dish machine were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level on the oven handle on the cook line. The scoop handle was in direct contact with the sugar in the container below the counter in the tortilla station.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: No backflow device was present on the coffee machine and other beverage dispensers stored in the east wait station. The caulking at the hand sink in the mens restroom was damaged. The faucet of the 4 compartment sink at the bar was leaky.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall above the cook line reach in cold top refrigerators and hot hold units was soiled with food debris. The ceiling above the cook line was greasy. The floor throughout the cook line was dirty. The ceiling of the east wait station was dirty. A ceiling leak was observed above the door frame to the employee bathroom. The floor of the non-functioning walk in refrigerator used for dry storage was soiled. Holes were observed in the walls throughout the ware wash station. Cracked floor tiles were observed in the ware wash station. The floor drains of the ware wash area were heavily soiled with food debris. The floor of the walk in freezer was damaged. A leak was observed in the ceiling of the pizza oven room adjacent to the back hand sink. Water was observed pooling on the floor of the mens restroom. No vent covers were present in the mens restroom.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not functioning in the vent hood above the cook line. A light in the cook line vent hood was not shielded. Lights in the walk in freezer were not shielded. Some lights were not functioning in the walk in refrigerator.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee jackets were stored above ice bins next to the ice machine in the east wait station.
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08/12/2014
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored directly above the back food 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: Enchilada sauce was 64-66°F after cooling in the walk-in cooler for more than six hours.
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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: A cut tomato was 68°F in a box of tomatoes below the food preparation table.
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| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
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Inspector Comments: Both the warewashing handsink and cook line handsink drained water onto the floor.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Cans of sterno were stored directly above clean plates in dry storage.
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01/28/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Multiple cans of whole tomatillos were bulging and not in wholesome condition while stored with other wholesome cans.
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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 which were being served undercooked or raw.
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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: Salsa was 47°F in the small reach-in cooler near the flat-top grill. Sour cream was 49°F in the cooks line cold-top cooler.
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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 provided at the wash/rinse faucet on the three compartment sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the bar hand sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Bleach and a heavy duty degreaser were stored directly next to clean utensils on the dish drying rack.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: There were multiple buckets on unlabeled food ingredients stored in the dry storage room.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A single bag of pinto beans was stored directly on the floor of the dry storage room. Several boxes of food product were stored directly on the floor of the walk-in freezer.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The kitchen stand-up reach-in cooler door gasket was in poor repair. The lid was missing on the cooks line cold-top cooler. The drink station ice machine lid was in poor repair. The bar reach-in cooler door gasket was in poor repair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The dish washing area pre-rinse station caulking was in poor repair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The dry storage room rice storage container was soiled with food debris. The interior of the kitchen stand-up reach-in freezer was soiled with food debris. The drink station soda nozzle was soiled with food debris. Food debris was present inside the bar reach-in cooler.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple cooks line wiping cloths were not stored in sanitizer water.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were uncovered at the drink station.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The kitchen preparation sink was leaking water. The caulking was in poor repair on the hand sink nearest to the flat-top grill. The bar hand sink drain pipe was in poor repair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Multiple holes were present in the wall near the dish washing area hand sink. Food debris was present on the floor beneath food storage racks in the dry storage room. The walk-in cooler wall was soiled with food debris. Ice was present on the ceiling and walls of the walk-in freezer.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A single light was unshielded in the cooks line ventilation hood. Multiple lights were burnt out in the cooks line ventilation hood and walk-in freezer.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: An unused ice machine was present near the kitchen preparation sink.
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