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08/11/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility could not provide a certified food protection manager certificate.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An employee at the cook line was observed changing their gloves after cracking raw, shell eggs, but did not wash their hands before handling ready-to-eat food.
Corrective Action: The inspector educated the person in charge that hands should be washed before putting on new gloves when moving from raw animal products to ready-to-eat foods.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-203.11 Handwashing Sinks-Numbers and Capacities (Pf)
A hand sink was not conveniently located in the food preparation area for use by employees.
Corrective Action: The inspector advised the person in charge that an excessive amount of handwashing violations may result in the requirement to install an additional hand sink.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
An open carton of eggs was stored above open containers of ready-to-eat shredded lettuce and green chili.
Corrective Action: The person in charge moved the eggs.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
Shredded lettuce (45°F), cooked potatoes (55°F), and salsa rojo (44°) located in the walk-in refrigerator did not effectively cool from 135°F to 41°F within 6 hours, or from ambient temperature to 41°F within 4 hours.
Corrective Action: The above food items were discarded (see voluntary condemnation). The inspector educated the person in charge on different methods with which to efficiently cool items.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A container of hominy (123°F) located in the microwave measured less than 135°F.
Corrective Action: The hominy was rapidly reheated to 165°F and returned to the hot holding unit.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Green salsa (47°F) and roasted chili salsa (46°F) located in the self-serve cold-top refrigerator measured greater than 41°F.
Corrective Action: The person in charge created an ice bath so the items may rapidly cool and stay at 41° or below.
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| 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)
The menu did not have a disclosure indicating eggs may be served raw or undercooked, nor a reminder informing customers that consuming raw or undercooked animal products can result in an increased risk of foodborne illness.
Corrective Action: The inspector educated the person in charge to update their menu to reflect the above food safety concerns.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
4-101.16 Sponges Use Limitation (C)
An employee was observed washing food contact surfaces with a yellow sponge.
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| 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 condenser unit in the walk-in refrigerator was leaking in 3 separate locations.
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01/27/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The restaurant did not have a certified food protection manager.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Paper towels were not available at the kitchen hand sink. The kitchen hand sink was blocked with a plastic bucket.
Corrective Action: Paper towels were restocked by staff. The bucket was removed, and the inspector reviewed hand sink use with the person in charge.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The blade of the can opener was soiled with grime and food debris.
Corrective Action: An employee removed the can opener and washed it in the three compartment sink.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: A container of butter (66°F) was not stored under refrigeration according to the manufacturer’s instructions.
Corrective Action: The container of butter was discarded. See voluntary condemnation.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: The wall posted menu in the facility did not have a disclosure statement and a reminder statement for the over easy eggs. Undercooked eggs were not properly identified with an asterisk.
Corrective Action: A consumer advisory handout in spanish was left on site.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: A thermometer was not provided to the cold top reach-in cooler.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Wiping cloth was stored in a chlorine sanitizer bucket with a concentration less than 50- 200 ppm chlorine residue.
Corrective Action: the sanitizer solution was re-made to be between 200-400 ppm.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: A single service food container was used as a scoop in the rice bin.
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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 door gaskets on the walk in refrigerator were torn. The fan vents in the walk-in refrigerator were covered with dust.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: The facility did not have a self-closing door in the employee restroom.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Multiple holes were noticed on the kitchen back door. Base coving under the hand washing sink was in disrepair.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Employee blanket was stored with bags of bread which were intended to serve for the customers. The hood vent panels were soiled in grease and rust.
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07/10/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility did not have at least one employee with a food safety manager certification.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: Beef broth stored in a plastic jar in the walk-in refrigerator was observed moldy.
Corrective Action: Broth was discarded by operator.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: The following food items stored in the walk-in refrigerator were above 41°F after cooling for more than six hours (overnight): 5 lbs rice 53°F, 5 gal beans 52°F, 10 gal smother 47°F, 3 lb cooked beef with bones 47°F, 1 gal cooked vegetables 49°F, 1 gal beef broth 46-56°F, 2 lbs pig fit 46°F.
Corrective Action: Cooling methods and time/temperature parameters were extensively discussed with kitchen staff. Items were voluntarily condemned by operator at the time of inspection.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: The following items stored in the walk-in refrigerator for at least 4 hours (overnight) were above 41°F: 150 raw shelled eggs 48-53°F, 6 qt milk horchata 50°F, 6 qt cantaloupe juice 47°F, 6 lbs barbacoa 52°F, 3 gal chopped lettuce in water 52°F.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Date marking was not implemented at the facility.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Containers were stacked wet and nested on the dish rack above the three compartment sink.
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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 caulking on the three compartment sink was soiled with grime. The door gasket of the walk-in refrigerator was torn. The caulking around the ventilation hood was in disrepair.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The facility did not have a covered trash receptacle in the restroom.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Base coving throughout the facility was in disrepair. The ceiling around the ventilation hood was dusty and soiled with grease.
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07/11/2018
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed washing hands without the use of soap on multiple occasions before working with food. An employee was observed changing gloves without washing hands before donning gloves. Inspector educated employee on proper hand washing.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Employees were observed washing hands in the food preparation sink in the kitchen. Inspector educated employee on proper hygenic practices.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved twist top employee beverage containers were located on the food preparation table in the kitchen. Inspector had employee move the employee beverages to an approved location and educated employee on approved beverage types.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
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Inspector Comments: The person in charge did not demonstrate adequate food safety knowledge in regards to stating hot holding, cold holding, or reheating temperatures, and in regards to knowing the symptoms of diseases associated with foodborne illnesses. Food safety training was highly recommended and a food safety packet was provided.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes were stored at 54°F in the cold top refrigerator on the cook line. Cooked rice was stored at 46°F in the reach in cold top refrigerator on the cook line. Inspector had employee move the cut tomatoes and cooked rice to the reach in refrigerator to cool to 41°F or below before returning.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The facility did not have 15 or fewer seats for patrons when it had only one restroom (40 seats).
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01/11/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed re-using gloves when engaged in food preparation. An employee was observed donning gloves without washing their hands first before engaging in food preparation. An employee was observed washing their hands for less than 20 seconds. The employee was provided education as to glove usage and hand washing.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open can employee beverage container was observed stored next to the food preparation sink.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Tripe was 51-53°F after having cooled for more than 6 hours. The tripe was voluntarily condemned and cooling education was provided.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Sanitizer concentration in the 3-compartment sink measured below 50ppm chlorine residual. The 3-compartment sink was remade to measure 100ppm chlorine residual.
|
| 07c - Critical |
| Pest Control: Animals prohibited |
|
Inspector Comments: A non-service dog was present within the restaurant and was not prohibited by staff. The staff were educated as to how to prohibit animals and the dog was excluded form the facility.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A container of chemical cleaner was stored next to the deli slicer. The container was moved to an appropriate location.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-commercial grade blender was observed in the kitchen.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood panels were heavily soiled with grease.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Pots in the back storage area were stored with their food contact surfaces upright and unprotected from possible contamination.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service containers by the steam table were stored with their food contact surfaces upright and were not protected from possible contamination.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service containers in the walk-in refrigerator were re-used for the storage of salsa.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments:
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights in the kitchen were observed as non-functional.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The restroom door was not self-closing. The female restroom was not provided with a covered feminine hygiene box.
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01/27/2017
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An approved employee beverage container was stored on a food preparation counter in the kitchen. An unapproved twist-top employee beverage container was stored next to customer food items in the cold-top 1-door reach-in refrigerator.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Soup at the grill line was stored at 125°F. Rice was 129°F and cooked beef was 128°F at the steam table across from the grill line.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A food probe type thermometer capable of measuring 0-220°F was not available.
|
| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Sanitizer at the 3-compartment sink measured less than 50ppm for chlorine residual.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A domestic blender was observed in use in the kitchen. Non-food grade bags were observed storing food at the 2-door reach-in freezer in the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was used as a shelf liner under the stove and was not smooth and easily cleanable. Shelves in the walk-in refrigerator were rusted.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Utensil storage shelves above the 3-compartment sink were soiled with grime. The ventilation panels at the grill line were soiled with grease. The interior surface of the reach-in 1-door cold-top refrigerator were soiled with grime. Shelves in the walk-in refrigerator were soiled with grime.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Re-use of single service containers was observed throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The 3-compartment sink was directly plumbed to the sewer. The food preparation sink was not fully sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the 3-compartment sink was soiled with debris. Cracked floor tiles were observed throughout the kitchen. Base coving was in disrepair or missing under the 3-compartment sink.
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|
01/22/2016
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not present at the facility, and the facility was serving raw and/or undercooked animal food.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage with a twist-top was located on the cold-top refrigerator cutting board.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: Shut-off valves were located downstream of the hose bibbs on the mop sink, causing the hose bibbs to be left under continual pressure.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Chopped onions in the walk-in refrigerator were not stored greater than six inches above the floor. Uncooked bacon in the reach-in refrigerator was stored above ready-to-eat foods.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial grade, plastic sandwich bags were being used throughout the facility for food-storage. The cutting board at the cold-top refrigerator was scored. The shelves in the reach-in refrigerator were rusty and/or in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The bottom shelf of the meat slicer/food preparation table across from the grill line was rusty. The meat slicer/food preparation table was not on casters or sealed to the wall. The gaskets of the reach-in freezer were torn. The bottom panel of the reach-in freezer was missing. A scoop without a handle was present in the shredded cheese in the cold-top refrigerator.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided in the upper one-third of the cold-top refrigerator. The thermometer on the exterior of the walk-in refrigerator was not accurate.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets of the cold-top refrigerator were soiled with food debris. The shelves of the dry utensil shelf were dusty. The condenser shields in the walk-in refrigerator were dusty. The vent hoods above the grill line were soiled with grease.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The chlorine concentration of the wiping cloth solution was less than 50 ppm.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Paper towels in the dry storage area were being stored on the floor.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-service buckets in the walk-in refrigerator were being reused.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The three-compartment sink was directly drained with a floor drain installed within five feet of the sink waste line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk-in refrigerator was soiled and rusted. The base cove below the meat slicer/preparation table across from the grill line was missing. The floors and walls throughout the kitchen were soiled with grease and/or food debris. The ceiling tiles were cracked throughout the facility. Floor tiles throughout the facility were cracked. A hole in the wall was present at a light switch adjacent to the three-compartment sink. The base cove was missing near the toilet bowl in the restroom.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two lights in the restroom were out. A light shield in the utility room was missing.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee at the cook line used a personal phone during food preparation without changing gloves.
|
|
01/13/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Frozen beef tripe was stored above ready to eat foods in the single door reach in cooler.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A large cooking pot was stored directly in front of the hand sink near the three compartment sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles stored near the hand sink were not labeled as to the contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Wooden cooking ladle and cutting boards were observed in use in the front cooking area of the kitchen. The shelving inside of the reach in cooler is starting to rust.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelving inside of the walk in cooler is rusted.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the reach-in cooler and freezer were soiled with food debris. The interior of the microwave was soiled with food debris. The plastic cutting board was soiled and stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelving above the hot and cold holding table was soiled with food debris. The vent hood system was soiled with grease and oil debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The wiping cloth solution did not have sufficient concentration of sanitizer, sanitizer was at 0ppm of chlorine bleach.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: The facility was observed reusing single service butter containers for food storage containers.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls and ceiling in the cooking area were thoroughly soiled with grease and food debris.
|
|
07/02/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored above ready to eat foods in the walk in cooler.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The foods in the walk in cooler were at 43°F - 46°F. The sliced avocado and rice on the serving line were at 60°F.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled to its contents below the three compartment sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer spray bottle was too strong concentration of chlorine bleach, the solution was straight chlorine bleach.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Wood handled cooking utensils were stored on the shelving above the three compartment sink.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: The facility was reusing single use items to store foods in the walk in cooler.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several floor tiles in the customer serving area are chipped, broken, missing, or the grout is in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light fixtures are not functioning properly in the cooking or food preparation areas.
|
