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11/18/2021
Inspection, Routine
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
The person in charge stated that employees use bare hands to garnish drinks at the bar area.
Corrective action: Discussed using tongs, toothpicks, or gloved hands to garnish drinks at the bar with the person in charge.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
A dented can of diced green chiles was stored with wholesome cans in the dry storage area.
Corrective action: The person in charge moved the can to be returned.
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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)
Sautéed onions (66°F) and sautéed peppers (53°F) were stored above 41°F in the refrigerated drawers below the hot holding units.
Corrective action: The items were moved to the walk-in refrigerator. Discussed ensuring drawers are always fully closed with the person in charge.
Diced tomatoes (50°F) and shredded cheese (50°F) were stored above 41°F in an ice bath next to the hot holding units.
Corrective action: Discussed proper ice bath techniques with the person in charge. The person in charge remade the ice bath.
Salsa (48°F) was stored above 41°F in an ice bath next to the chip warmer at the servers station.
Corrective action: The person in charge moved the salsa to the walk-in refrigerator. Discussed proper ice bath techniques 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:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Milk was stored past its expiration date in the single door reach-in refrigerator in the bar area.
Corrective action: The person in charge discarded the milk.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Ice cream scoops were stored in stagnant water next to the ice machine.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The ventilation hood filters above the tortilla machine were soiled.
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07/15/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
The hand sink on the cook line did not have soap.
Provide soap.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The can opener blade on the can opener at the preparation station was soiled.
The soda gun at the bar was soiled with mold.
Wash, rinse, and sanitize food contact surfaces.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
Spoons stored next to the tea maker on the side wait station were stored with their food contact surface side exposed.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal behind the two compartment sink was missing.
The seal behind the preparation area storing the microwave was missing.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The ventilation hood inserts above the preparation station on the cook line were soiled with an accumulation of dust.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
An accumulation of ice was observed on the floor of the walk in freezer.
The seal on the wall to the left of the dirt dishes at the dish area was soiled with mold.
Pooling water was observed on the floor underneath the sprayer at the dish area.
The floor drain below the bar reach in refrigerator was soiled with mold.
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01/03/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) An employee beverage was stored on a shelf above the two compartment sink.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) A spoon was stored in the basin of the hand sink next to the chip dispenser by the out door station. Discussed using the hand sink for for hand washing only with management.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The can opener blade was soiled on the food preparation table across from the fryers. All soda guns at the bar were soiled with mold. Wash, rinse, and sanitizer food contact surfaces.
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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) Beef brisker(50°F) was stored above 41°F under the flat top in the four drawer refrigerator on the cook line. Salsa(46°F) was above 41°F on the ice bath at the entrance of the bar. All items were immediately moved to a different cold holding unit.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) The ice bin at the wait station was not covered while not in use.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) Cups were stacked wet in the service area by the out door. Pans were stacked wet to the left of the hot holding unit at the back preparation area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The seal on the hand sink in the dish area was separating from the wall.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The shelf underneath the can opener at the back preparation area was soiled. The interior of the glass chiller at the bar was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) Holes were observed in the wall behind the hand sink next to the in door wait station.
6-501.12 Cleaning, Frequency and Restrictions (C) The vents above the hand sink at the in door wait station were soiled. The floor drain below the soda machine at the in door wait station was soiled. The wall behind the ice machine at the in door wait station was soiled with dust. The floor underneath the ice machine at the in door wait station was soiled. Pooling water was observed in the following areas: in front of the fryers at the back preparation area, on the floor to the left on the onions in the corner of the walk in refrigerator by the meat. The floor was soiled around the CO2 tanks. The ceiling in the walk in freezer was soiled. The walk in freezer had an accumulation of ice on the floor and ceiling. The fan in the walk in cooler was soiled with dust. The seal on the drain board of the dish machine was soiled with mold. The seals around the toilets in the men's and women's restrooms were soiled.
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12/01/2017
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle was attached to the hose downstream of the atmospheric breaker on the mop sink faucet in the ware wash area.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not readily accessible on the hand sink in the cook line area.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squirt bottles of consumer food were not labeled as to their contents throughout the cook line area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The entry way frame was chipping and in disrepair on the walk way into the dry storage area.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were wet stacked on the shelves across from the preparation table in the wash wash area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink was leaking across from the dish machine in the ware wash area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several holes were observed in walls and ceiling tiles throughout the kitchen area. The ceiling tiles were stained above the cook line area.
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11/07/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of jalepenos were present on the dry storage rack with other wholesome cans.
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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: Cooked onions (73°) and cooked peppers (68°) were above 41°F on the cook line next to the grill.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle shut-off was present downstream of the atmospheric vacuum breaker on the mop sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build up was present on the door of the walk-in freezer and in the reach in ice cream cooler.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes on the clean dish rack were stacked wet.
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10/01/2015
Inspection, Critical Item
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A container was stored in the basin of the hand sink on the cook line.
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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: The following items were above 41ºF in the cold-holding drawers by the walk-in refrigerator: Brisket (46ºF), chili rellenos (45ºf), Stuffed jalapeños (47ºF), avocado fries (48ºF), hamburgers (45ºF), Raw chicken (47ºF), corn dogs (45ºF), shredded cheese (45ºF), Jack cheese (45ºF), mini chimis (45ºF), cooked veggies (45ºF), empanadas (45ºF), cooked pablanos and onions(45ºF), salmon (48ºF), talapia (47ºF)
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the hand sink on the cook line.
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02/09/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee twist-top beverage was observed at the back register area. An employee beverage was stored next to customer tortillas on the back preparation table.
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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: Corn salsa was 51°F and sliced tomatoes were 50°F in the cook-line cold-top. Cooked onions were 70°F and cooked vegetables were 84°F in the cold-top to the right of the stove top.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Caulking on the cook-line ventilation hood was torn. The door gasket on the raw meat drawers on the cook-line were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener on the back preparation table was soiled with food debris. The tortilla scraper on the tortilla station area was discolored. The interior of the bar coke hose dispenser was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The scoop in the salt on a shelf above the back preparation table did not have a handle. The handle of the ice scoop was stored in the ice at the bar.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The womens restroom hand sink drained slowly.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall by the preparation sink contained holes.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the dish machine area was not functioning.
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02/13/2014
Inspection, Routine
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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, on ice, was 52°F in the front service station. Cut tomatoes were 55°F in the cook-line cold-top refrigerator.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not present at the dish machine area pre-rinse spray.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The chip scoop in the front service station was cracked.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Caulking on the fryer ventilation hood on the cook-line was torn. The door gasket on the reach-in freezer across from the cook-line was torn. The door gasket on the cook-line meat drawers was torn. The shelves in the walk-in refrigerator were rusted. The pre-rinse spray nozzle at the three compartment sink was broken and shooting in all directions. A light shield in the walk-in refrigerator was cracked.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Caulking on the dish machine drain board was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The tortilla scraper on the tortilla maker, in the dining area, was discolored and soiled with grease. The can opener blade on the back preparation table was soiled with food debris. The interior of the soda dispenser nozzle at the bar was soiled with debris.
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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 front service station reach-in refrigerator was soiled with food debris. The cook-line ventilation hoods were soiled with grease. The exterior of the cook-line fryers were soiled with grease. The fans in the walk-in refrigerator were soiled with dust.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The scoops in the cinnamon sugar, the salt and the sugar containers on the back shelf in the front service area did not have handles.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The sinks in the women's restroom did not drain properly.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Ceiling vents above the front dining area tortilla maker were soiled with dust. Vents above the front service station hand sink were dusty. The floor behind the preparation sink was soiled with food debris. The wall by the preparation sink was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the cook-line salamander was not functioning. A light in the walk-in refrigerator was not functioning. A light by the back door was not functioning.
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