|
10/11/2022
Inspection, Routine
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
Hot and mild chile in the walk in refrigerator (44°-47° F) did not cool down from 135° F to 41° F in less than 6 hours.
Corrective action: the items were discarded (see voluntary condemnation).
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
The following foods measured greater than 41° F: (in the 2-door standing refrigerator in the back prep area) eggs (stored in ambient 48° F), rellenos (54° F), cooked chiles (77° F), shredded cheese (55° F), egg roll wrappers (51° F), tomato pure (52° F), cheese blocks (51° F), (in the ice bath of the cook line) cut tomato (66°-72° F), (in the cold top of the assembly line) pico de gallo (45° F), diced tomato (46° F), guacamole (44° F), shredded cheese (49° F), shredded lettuce (49° F), chile (53° F), sour cream (53° F), and (in the expo line) salsa (57° F).
Corrective action: the cut tomato in the cook line was discarded (see voluntary condemnation). The items from the back prep area were moved to rapidly cool and the items from the assembly line and expo line were placed in ice baths.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
A chemical spray bottle near the dish machine was not labeled as to its contents.
Corrective action: the person in charge agreed to label the chemical spray bottle.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The interior of the ice machine was visibly soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
The hand sink in the back prep area of the kitchen had a leak.
|
|
02/24/2020
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The cook line hand sink was lacking proper signage informing employees that they must wash their hands.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
Multiple yellow onions were adulterated with mold in the dry storage area.
Corrective action: corrected by discarding (see voluntary condemnation).
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
Multiple containers of raw chicken were stored above raw beef in the walk-in refrigerator.
Corrective action: the raw chicken was relocated to the bottom shelf of the walk-in refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
A container of cooked potatoes and a container of ready-to-eat enchiladas did not have proper date marking labels in the walk-in refrigerator. A container of guacamole did not have a proper date marking label in the two door reach-in refrigerator located beneath the cook line.
Corrective action: a discussed proper date marking procedures with the person in charge.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
Hamburgers that could be cooked and served undercooked to customers did not have asterisks linking them to the menus consumer advisory.
Corrective action: discussed adding asterisks to the hamburgers if they can be ordered undercooked by customers with the person in charge.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
Multiple packages of frozen tilapia fillets were not removed from their reduced oxygen packaging prior to thawing on the cook line and in the walk-in refrigerator.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
The caulking located at the ware washing hand sink was torn and in disrepair.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments:
The lids located on the facilities dumpsters were not closed upon inspection. The facilities dumpster did not have a drain plug.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The ceiling and the fan guards located in the walk-in refrigerator were soiled with dust. The wall located behind the back cook line was soiled with food debris.
|
|
08/12/2019
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
An employee beverage was stored next to clean dishes on the shelves adjacent to the three compartment ware washing sink behind the bar.
Corrective action: the employee beverage was relocated to an approved location.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
A plastic food grade container was stored in the basin of the cook line hand washing sink.
Corrective action: the plastic container was removed from the basin of the hand sink.
The following hand sinks were missing proper signage stating that employees must wash their hands: the cook line hand sink and the bar hand sink.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
Multiple jalapeņos adulterated with mold were stored with wholesome jalapeņos in the walk-in refrigerator. A bottle of pineapple/ jalapeņo tequila was adulterated with fruit flies behind the bar.
Corrective action: corrected by discarding (see voluntary condemnation).
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
An employee behind the bar did not immerse a glass in sanitizer for 2 minutes during active ware washing.
Corrective action: discussed proper sanitization methods with the person in charge.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
A thermometer was missing from the interior of the cook line cold top refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
Multiple fruit flies were observed in a container holding white onions in the back dry storage area.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
A container of taco shells was stored uncovered on top of the cook line cold top refrigerator.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
A scoop without a handle was observed in a container of ranch dressing in the cook line cold top refrigerator.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
A torn door gasket was observed in the refrigerated drawer cooler beneath the cook line flat top grill. Multiple plastic, food grade container lids were cracked and broken in the walk-in refrigerator. The drain boards surrounding the mechanical ware washing machine were not properly sealed to the wall.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The light shield located in the walk-in refrigerator was soiled with dust. The ceiling air vent located in the mechanical ware washing area was missing. The vent cover located in the three compartment ware washing area was not properly attached to the ceiling.
|
|
03/18/2019
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 this facility.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C):
Employee beverages were stored in unapproved locations throughout the kitchen.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P):
An employee was observed washing hands at the cook line before working with food for only five seconds with cold water. Multiple employees were observed wiping their hands on common towels throughout the kitchen. Multiple employees were observed washing their hands for only five seconds before working with customer food.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf):
The hand sink in the cook line was blocked by a table and a trash can making it inaccessible for hand washing. Used customer straws were located in the basin of the bar area hand sink.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P):
A box of fresh tortilla chips were adulterated with waste water from the cook line hand sink.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P):
Raw chicken was stored above raw beef and next to tomato sauce in the large two door refrigerator in the back of the kitchen near the three compartment sink.
|
| 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 concentration of the chlorine sanitizer in the dish washing machine that was being used to actively wash dishes was less than 50 ppm chlorine residue.
|
| 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 in an ice bath in the bar area was 47-50°F. Shredded lettuce was 50°F and shredded cheese was 46°F in the cold top refrigerator at the cook line.
|
| 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):
Various foods throughout the kitchen that require date marking were not being date marked.
|
| 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):
Menu items that could be served undercooked or raw were not individually marked for the consumer advisory.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-201.11 Separation-Storage (P):
Sterno containers were stored directly on containers of soda syrup in the back of the kitchen.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C):
Wiping cloths were stored out of sanitizer solutions throughout the kitchen.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C):
Single use food buckets were being reused throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C):
The door gasket of the back two door refrigerator was torn and in disrepair. The door gasket of the cook line cold top reach in refrigerator was torn and in disrepair.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C):
Hand sinks throughout the kitchen were not fully sealed to the wall.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P):
The three compartment sink was directly drained.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-101.11 Surface Characteristics-Indoor Areas (C):
Holes in the wall and ceiling were located throughout the facility. Paint was chipping on the walls and ceiling throughout the facility.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C):
A light fixture was non-functional above the cook line.
|
|
03/29/2018
Inspection, Routine
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A large container of salsa located in the walk in refrigerator that had been cooling for more than six hours was 45°F. Follow up required.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the hand sink located next to the ware washing area. Follow up required.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a spray nozzle located in the dish machine area was unequipped with a back flow prevention device. (Install either a pressure vacuum breaker or a hose bib atmospheric vacuum breaker on the water line to the hose.) Follow up required.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Rust was observed on the inside panel on the kitchen ice machine. Non-food grade containers were observed holding taco shells on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the cook line cold top refrigerator were cracked. Raw wood was observed in the door way of the dry storage area.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The drain boards located in the ware washing area were not sealed to the wall.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the back preparation area hand sink was cracked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several ceiling tiles located throughout the kitchen were misplaced. Holes were present in the wall next to the back kitchen area hand sink. The FRP board located on the ceiling in the ware washing area was loose. Mold was observed on the ceiling above the clean dish output above the kitchen dish machine. Debris was observed on the wall below the kitchen dish machine. A hole was present above the preparation table next to the cook line grill.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light fixture located above the boxes of tortillas in the dry storage area and a light fixture above the sanitizer bucket next to the cook line steam table were unshielded.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The base of the toilets located in both the mens and womens restrooms were not sealed to the floor.
|
|
03/16/2017
Inspection, Routine
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The bulk food containers located in the back storage area outside of the office were not commercial food grade containers. The interior metal surface of the ice machine was rusted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tape was observed on the outside portion of the hotel pans located in the back kitchen area. The paint located on the shelves in the dry storage area were chipped. The bottom shelf of the dry storage area was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The drain boards on each side of the dish machine were not sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice accumulation was present on the inside portion of the kitchen reach in chest freezer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The stand up fan located in the kitchen area was soiled with dust.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the kitchen hand sink located next to the ware washing area was cracked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor sealant throughout the kitchen was in poor repair. Holes were present in the walls throughout the kitchen portion of the facility. The FRP board located on the walls in the dish area were not fully sealed to the walls. The floor coving located on the west side of the kitchen near the rolling hot holding unit was not sealed to the wall.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light located in the ware washing area was missing.
|
|
03/17/2016
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several employee beverages under the grill area preparation table were stored directly next to food.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Tamales were 127°F and enchiladas were 130°F in the far end hot holding unit.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A large trash can and a large container of chips were stored in front of the grill line area handsink making it inaccessible for hand washing.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several plastic chip containers near the rear of the kitchen were melted. The cardboard lining the storage racks in the reach-in cooler near the office was not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The dirty side of the dish machine drainboard was not sealed to the wall. The utensil shelf near the dish machine was not sealed to the wall.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on several of the reach-in coolers and reach-in freezers throughout the kitchen were soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The bar handsink was not sealed to the countertop.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk-in freezer was soiled with food debris. The base coving near the front wait station was missing. The floor edges throughout the grill area were soiled with grease and food debris.
|
|
04/14/2015
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not available to customers for cooked to order eggs.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several flies were observed throughout the facility.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle on top of the dish machine was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A liquid bottle on the grill line preparation table was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored on the floor in the walk-in freezer. Green chilies thawing in the preparation area 3-compartment sink were not thawed using an approved method.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk-in cooler was torn. The walk-in cooler door was in disrepair. The string on the spray nozzle at the preparation area 3-compartment sink was not smooth and easily cleanable.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The reach-in cooler next to the steam table was not provided with a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The door gaskets on the reach-in cooler next to the steam table was soiled with food debris. The blade on the table mounted can opener was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The filters on the ventilation hoods throughout the facility were soiled with dust and grease.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes stored on the utensil rack in front of the steam table were stacked wet.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer buckets throughout the establishment contained a concentration less than 50 ppm chlorine residual.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Ceiling tiles throughout the kitchen area were absent. The flooring throughout the kitchen area was cracked and chipped. The flooring throughout the bar area was cracked and chipped. The floor in the bar area was soiled with debris. The floor in the walk-in freezer was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning in the back of the walk-in cooler.
|
|
03/05/2014
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.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several food bins throughout the kitchen were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored on the floor in the walk-in cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several of the storage racks in the reach-in coolers throughout the kitchen were chipped.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk-in cooler was torn. The door gaskets on several reach-in coolers throughout the kitchen were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interiors of several reach-in coolers and reach-in freezers throughout the kitchen were soiled with food debris. The interior of the microwave was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets on the reach-in coolers throughout the kitchen were soiled with food debris. The ventilation hood above the stove was soiled with grease.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor throughout the kitchen areas was chipped. Several areas of the walls and ceiling throughout the kitchen areas were not smooth and easily cleanable. The floor by the stove was soiled with food debris. The floor by the dish machine was soiled with food debris. The floor edges throughout the kitchen areas were soiled with debris.
|
|
09/27/2013
Inspection, Critical Item
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The grill handsink was being used as a dump sink as evidenced by ice in the basin.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready-to-eat (tortillas) with their bare hands after they had been in the warmer.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off valve (spray nozzle) was connected downstream of the atmospheric vacuum breaker on the mopsink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the bar hansink.
|
