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08/02/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
The person in charge was not ensuring that employees were using proper methods to rapidly cool foods.
Corrective action: Reviewed responsibilities with the person in charge.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
The restaurant did not have procedures for responding to vomit/diarrheal events.
Corrective action: The inspector left a handout for the facility and verbally reviewed effective procedures.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
The following foods were not cooled from 135°F to 70°F within 2 hours: (in the kitchen area walk-in refrigerator) multiple containers of green chile (110-135°F, uncovered, in 4-6-inch deep plastic trays), (in the garage area walk-in refrigerator) green chile (110-135°F, in 5-6-inch deep uncovered plastic containers), and cubed potatoes (90-115°F). Pork (50-60°F, in 5-6-inch deep plastic containers) in the kitchen walk-in refrigerator did not cool from 135°F to 41°F within 6 hours. Cut tomatoes (48°F, in a closed plastic container) in the cold-top refrigerator did not cool from ambient temperature to 41°F within 4 hours.
Corrective action: The inspector reviewed effective cooling methods with the person in charge, for example using metal containers, shallow portions, stirring, and ice baths, and urged them to implement them immediately.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following foods were greater than 41°F: (in the kitchen area walk-in refrigerator) red child (44-45°F) and (in the cold-top refrigerator) rice (44-45°F).
Corrective action: Reviewed holding temperatures with the person in charge.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
The following refrigerated, ready-to-eat, time/temperature control for safety foods were not marked with a date once opened/prepared to be used or discarded within 7 days: (in the cold-top refrigerator) rice, (in the garage area walk-in refrigerator) steak, and chicken.
Corrective action: Reviewed date marking requirements with the person in charge.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
Directly prior to the end of the inspection, an employee placed hot containers of thick foods (meats and sauces) in 4-6-inch deep containers into the garage area walk-in refrigerator without using additional effective methods to rapidly cool the product.
Corrective action: The inspector reviewed rapid cooling methods with the person in charge.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
The restaurant did not have quaternary ammonium sanitizer test strips.
Corrective action: The inspector educated the person in charge on obtaining these.
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05/14/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: Employee personal drink was stored on the storage shelf underneath the main preparation area table.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Multiple spray bottles stored underneath the three compartment sink were not properly labeled as to its contents. Corrective Action: Employee promptly labeled the bottles.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: The front service drinks reach-in refrigerator was not equipped with an ambient thermometer.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Mold was observed on the interior flap of the ice machine.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The prepared foods walk-in refrigerator storage racks and floor were soiled with food debris and mold.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The trash receptacles in the womens restroom were not equipped with a lid.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: The back storage area was cluttered with various cooking equipment, food items and utensils.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Walls and floors underneath the three compartment sink were soiled with food debris, water stain and grime. Multiple floor tiles were missing and in disrepair at the mop closet. Floors and storage racks in the rear cookline area wee soiled with grease and dust.
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06/04/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw eggs were stored above ready to eat foods in the reach in cold-top refrigerator. Inspector had employee store eggs below ready to eat foods to prevent cross contamination.
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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: Cut lettuce was stored at 48°F in the cold-top refrigerator at the cook line. Inspector had employee store the lettuce in the walk in refrigerator to hold at 41°F or below.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Sanitizer in the three compartment sink contained a concentration less than 100 ppm quaternary ammonium. Inspector had employee bring the concentration of sanitizer to 100 ppm or greater.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Eggs and onions were stored on the floor of the walk in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A white cutting board near the 3-compartment sink was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets were torn in the reach in and walk in refrigerators. Caulking was in disrepair around the 3 compartment sink and preparation sink. Storage shelves in the walk in refrigerator rusted.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ventilation fans were soiled with dust in the walk in refrigerator.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes by the three compartment sink were stacked wet.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Soda container lids were stored on the ground in the dry storage area.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The lids of the exterior trash receptacles were not properly closed. The dumpster and grease receptacle was not stored on an impermeable surface.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor tiles throughout the kitchen were in disrepair. Several sections of the ceiling throughout the facility was in disrepair. The wall above the handsink by the 3-compartment sink and above the preparation sink was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light shield was not provided for the light fixture in the back walk in refrigerator. Numerous lights were not functioning throughout the facility.
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02/07/2017
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The facility was offering eggs for sale that are undercooked but did not have a reminder symbol on the menu.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the kitchen was observed washing their hands for less than 20 seconds.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee that was involved in food preparation was observed chewing gum.
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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: Two large blocks of cheese that were not being actively prepared were stored on a food preparation table at 46-48 degrees F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A metal stem food thermometer that was being used by a cook read 36 degrees F in an ice water bath.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the mop sink faucet.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The hose bib located on the wall across from the stainless steel walk in cooler did not have an atmospheric vacuum breaker installed. The three compartment sink was directly connected to the sewer system.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several boxes of spices were stored uncovered in the back storage room.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several blocks of cheese were stored on cardboard next to the cheese shredder. A non approved Hamilton Beach food warmer was present in the kitchen.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking on the three compartment sink and the food preparation sink was torn.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service articles were stored directly on the floor in the back storage room.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: The facility was reusing white single service plastic containers and 5-gallon buckets for storage of food.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink was soiled with dirt. The caulking on the hand sink next to the three compartment sink was torn.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The trash and grease dumpsters were stored directly on dirt instead of a smooth surface of nonabsorbent material.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors throughout the facility were soiled with dirt and grim in the corners and under equipment. The ceiling was in poor repair in the kitchen, the food preparation room and the cooking production room. Floor tiles were cracked or missing in the kitchen, the food preparation room and the cooking production room.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Numerous lights were not functioning in the food preparation room. The light in the stainless steel walk in cooler was not shielded.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: A deep fryer was being used on a food preparation table and was not located under the ventilation hood.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap was present under the door in the back storage room that leads to outside.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilet paper was not on the dispenser in the men's restroom.
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02/18/2016
Inspection, Routine
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several chemical spray bottles near the three compartment sink were unlabeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several bulk spice containers in the rear garage storage area were uncovered.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The small fryer near the microwaves was not commercial grade. Several cutting boards stored near the three compartment sink were grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the two and three compartment sinks was torn. Several shelves in the walk in cooler near the preparation kitchen were rusted.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single service containers throughout the kitchen were being reused.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three compartment sink was directly connected to the sanitary sewer and a floor sink was provided within 5 feet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling in the rear kitchen area was in disrepair. The floor in the rear storage area near the onions was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights in the rear preparation area were not functioning.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Several rolls of toilet paper in the customer restrooms were not provided with a dispenser.
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02/20/2015
Inspection, Routine
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Plastic containers of green chile were cooling at room temperature on the metal racks in the rear preparation area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non commercial grade crock pot was in use on the grill line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelves in both walk in coolers were rusted. The caulking on the three compartment sink was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk in cooler near the garage doors was soiled with mold. The onion storage shelf near the garage doors was soiled with food debris. The shelf above the grill line flat top grill was soiled with grease. The metal shelf to the left of the handsink in the rear preparation room was soiled with grime.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several plastic food containers on the shelf above the three compartment sink were stacked wet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several floor tiles throughout the facility were chipped. The floor area under the rear preparation room grill line was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Two lights in the womens restroom were not functioning. Several lights in the rear preparation areas were not functioning.
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02/12/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory for raw and undercooked product was not provided.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The free cutting boards throughout the kitchen were scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The front counter caulking was cracked. The hood caulking was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The free cutting boards throughout the kitchen were stained.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service items were stored on the floor in the storage area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sink in the stove area was cracked.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The paint on the wall near the food press was chipped. A large hole was present in the ceiling near the stoves. The floor coving across from the walk-in cooler was detached.
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