|
08/17/2022
Inspection, Routine
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.12 Cutting Surfaces (C)
-The cutting board near the steam table across from the vent hood on the main cook line was scored.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The cutting board next to the fryers on the main cook line was stained.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P)
-A shutoff valve was present downstream from the atmospheric vacuum breaker on the mop sink in the kitchen.
Corrective action: The person in charge removed the spray nozzle from the hose. Discussed proper backflow prevention devices with the person in charge.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
-An overhead light in the vent hood on the secondary cook line was not in service.
|
|
09/20/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee in the dish pit was observed handling soiled dishes then touched sanitized dishes, without first washing their hands.(Priority)
Corrective Action: Provided education on proper handwashing procedures.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: A large tub was present in the basin of the hand sink next to the dish pit.(Priority Foundation)
A cup was present in the basin of the south bar hand sink.(Priority Foundation)
Corrective Action: All items were moved to an approved location.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: A bottle of Captain Morgan was adulterated with a winged insect.
Corrective Action: See voluntary condemnation for details.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Cooked chicken breast stored in a hot holding unit to the left of the grill top measured 123°F.(Priority)
Corrective Action: The chicken was removed from the cook line by the manager on duty.
Cooked green peppers and sautéed onions stored to the left of the cook line grill measured 66-79°F.(Priority)
Corrective Action: Both items were removed from the cook line by the manager on duty, provided education on TAPHC plans.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Several time and temperature control for safety foods stored in a chest refrigerator to the left of the grill top measured 48-53°F.(Priority)
Corrective Action: All items were moved to an approved refrigeration unit.
Cooked black beans stored in the walk in refrigerator measured 44°F.(Priority)
Corrective Action: The beans were moved to the walk in freezer to be rapidly cooled to 41°F or below.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Several damp wiping cloths throughout the facility were not stored in a chemical sanitizer solution.(Core)
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Dishes were stacked wet to the left of the three compartment sink in the warewashing area.(Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: A torn door gasket was present in the walk in refrigerator.(Core)
Caulking on the three compartment sink was in disrepair.(Core)
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: A light bulb was not functioning in the grill line ventilation hood.(Core)
|
|
11/02/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed using a wet rag soiled with food debris that measured less than 150 ppm quaternary ammonium to touch clean plates, and wipe multiple food contact surfaces on the kitchen cook line.
Corrective action: the person in charge educated the employee on proper hygienic practices.
An employee was observed using a hand sink to fill a bucket in the kitchen facility.
Corrective action: discussed with the person in charge proper hand sink usage.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the bar area was observed touching ready to eat lime with bare hands.
Corrective action: the employee was educated on proper ready to eat food handling and utensil use.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink located at the wait station was blocked by a vacuum.
Corrective action: the person in charge moved the vacuum to an approved location.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the cook line cold top refrigerator was torn, and the door interior lining was pitted and torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The soda gun at the bar was soiled with mold.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The soda gun holster at the bar was soiled with mold.
There was ice build up in the walk in freezer.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The cloths in the sanitizer buckets throughout the kitchen facility were below 150 ppm quaternary ammonium.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs on the cook line grill were stored in a manner that would not protect them from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sinks at the salsa and chip stations at both ends of the kitchen facility were slow draining. The faucet on the dump sink in the bar area was loose.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Broken tiles were present on the cook line floor. Raw unpainted wood was attached to the wall next to the paper towel dispensers in the women's restroom. The area surrounding the chip holder in the bar area was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light shields in both walk in refrigerators and the walk in freezer were cracked. Light bulbs in the cook line hoods were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee item was stored on top of single-service articles (cup lids) on a rack in the back kitchen dry storage area.
|
|
11/13/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning a pair of single use gloves without first washing their hands multiple times at the cook line. An employee was observed handling dirty dishes then clean dishes without first washing their hands at the dish machine.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice cubes were observed in the basin of the hand sink in the server area near the bar.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored in the server reach-in refrigerator next to chocolate milk near the kitchen entrance.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were stored above 41°F in the cook line cold-top refrigerator next to the cook line fryers: corn dogs (49°F) and rellenos (57°F). At the server station near the bar: red salsa (48-50°F).
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A metal container of mini tortilla shells were stored uncovered and in a manner that did not protect them from contamination on top of the hot holding unit next to the food preparation sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook line cold top refrigerator cutting board was grooved and scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket of the reach-in freezer next to the cook line fryers was torn. The door gasket of the walk-in refrigerator was torn. The door gasket of the boiler cooler next to the fajita grill was torn. Clear, plastic liners were observed lining multiple compartments of the cook line steam table and the three chamber hot holding unit across from the dish machine.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table mounted can opener was soiled with food debris across from the three-compartment sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards of the walk-in refrigerator were dusty.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean metal containers were stacked and nested while wet on the shelf next to the dish machine and the shelf next to the keg walk-in refrigerator.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A leak was observed coming from the faucet of the hand sink in the dish machine area. A leak was observed coming from the faucet of the cook line hand sink. A leak was observed coming from the left side faucet of the three-compartment sink. A leak was observed coming from the drain pipes under the hand sink next to the food preparation sink. The faucet of the dump sink at the bar was loose. A leak was observed coming from the right side faucet of the three-compartment sink at the bar. The hand sink at the bar drained directly onto the floor.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lid of the dumpster was left open when otherwise not in use.
|
|
08/29/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Observed a tong utensil to be stored directly inside the cook's line hand sink basin.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The warewashing area dish machine final sanitizing rinse cycle measured "0" ppm chlorine residual at the dish surface after running the machine for several cycles.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several live flies were observed in the kitchen and warewashing areas.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A shaker of salt in the preparation kitchen was not labeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards in the kitchen were stained. A spatula utensil, near the flat top tortilla grill, was in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The nacho reach-in refrigerator door gasket was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interiors of the keg walk-in refrigerator beer lines were soiled with a black mold-like residue.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean pans on the kitchen storage shelf were stacked while wet.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters at the kitchen wait station were stored uncovered.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook's line hand sink caulking was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the kitchen and warewashing area walls. The floor beneath the kitchen ice machine was soiled.
|
|
08/25/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice cubes were present inside the kitchen hand sink basin.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the kitchen was observed handling ready-to-eat jalapenos and tomatoes with their bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Double-panned cheese sauce, inside the cooks' line steam table, measured 123°F. Sour cream sauce, inside the kitchen hot holding unit, measured 131°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Overstocked whipped topping inside a piping bag in the cooks' line cold-top refrigerator measured 63°F. Double-panned shredded cheese measured 45°F and double-panned shredded lettuce measured 50°F inside the cooks' line cold-top refrigerator. Facility prepared tomato salsa, on top of a pan of ice at the bar, measured 49°F.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The condiment and dressing refrigerator door gasket was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Kitchen light shield interiors were soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Ice cream scoops were stored in stagnant water measuring 73°F at the cooks' line. Tong utensils at the cooks' line were stored at knee level.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall adjacent to the kitchen wait station.
|
|
05/08/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of jalapenos was stored with other wholesome cans at the kitchen dry storage rack. A dented can of tomatoes was stored with other wholesome cans on the storage shelf by the mop sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on the metal chemical box by the mop sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Jalapeno poppers were 44-48°F and cut salad was 46°F at the cold top refrigerator next to the cook line grill.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: No hot water was available at the faucet at the three-compartment sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The pot sprayer nozzle hung below the flood rim of the bean pot.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Stainless steel polish was stored on top of the dish machine above clean dishes and food utensils.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: An unlabeled oil bottle was observed at the kitchen preparation station.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bin at the east wait station was uncovered when not in use. The ice bin at the west wait station was uncovered when not in use. The ice bin at the bar was uncovered when not in use.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards at the cook line cold top refrigerators were deeply grooved. A non-commercial grade food container was observed in the walk in freezer. A food container on the storage rack at the ware wash area was melted and was no longer smooth and easily cleanable
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking of the vent hood above the cook line was damaged. A torn door gasket was observed at the front reach in refrigerator in the kitchen. A damaged handle was observed on the cover for the cold hold section holding chicken tenders on the cook line preparation area. Torn gaskets were observed on the cook line cold hold drawers across from the flat top grill. Torn door gaskets were observed on the reach in refrigerator units on the cook line. A torn door gasket was observed at the standing reach in refrigerator next to the grill. A torn door gasket was observed on the door to the walk in refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Water was observed pooling at the bottom of the interior of the standing reach in refrigerator next to the grill.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent hood above the cook line grill and deep fryers was greasy. The top of the dish machine was soiled with debris. The caulking of the drain board next to the dish machine was soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Stacked wet dishes were observed on the storage rack at the ware wash station.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Bowls were stored with the food contact surface facing up on top of the main preparation station in the kitchen. Utensils were stored in a non-running dipper well with a water temperature of 70°F at the preparation station along the cook line. A scoop handle was in direct contact with shredded cheese in the cold hold drawer along the cook line. Tongs were stored at knee level on the handle of the cook line oven.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The splash guard caulking of the ware wash hand sink and grill hand sink was damaged. The pot sprayer nozzle hung below the flood rim of the bean pot.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: A dumpster lid was open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor coving below the sprayer at the ware wash station was damaged. Holes were observed in the wall above the food preparation sink.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A music speaker was stored on top of clean food trays at the shelf above the grill hand sink.
|
|
05/23/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed donning gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing their hands in the three compartment sink. The hand sink by the back beverage station was being utilized to dump ice into. A spoon was stored in the hand sink in the dish washing area. An employee was observed not washing their hands with soap or drying their hands with paper towels.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored at the preparation sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F: pico del gallo @ 48°F, cut cabbage @ 45°F, and chile rellenos @ 48°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the hand sink to the left of the preparation sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of degreaser was stored on a sheet tray below the grill.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Ice at the beverage station was left uncovered while not in use.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board at the cold top was deeply grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets of the reach-in under the microwave were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the table mounted can opener was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking around the dish area was moldy.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet while drying on the drying rack in the dish area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored knee level on the oven handle. The handle of the ice scoop was stored in the ice in the ice machine.,
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The sprayer on the preparation area was leaking.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not in operation on the ventilation hoods.
|
|
11/18/2013
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved employee beverages were stored by the wait station hand sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked rice in the steam table was 126°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Diced tomatoes were 52°F and sour cream was 55°F in the cold top next to the steam table. Salsa above the chip warmer was 51°F. Butter sauce in a cold holding unit next to the fajita grill was 51°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray bottle was stored above clean dishes on the drying rack in the dish washing area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bin at the wait station was left uncovered while not in use.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The grease hoods above the cook's line were soiled with dust and excessive grease. The cutting boards next to the fajita grill were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level on the oven handles at the cook's line.
|
