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10/03/2022
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C). A person responsible for controlling and directing food safety and service was not a certified food protection manager.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Cooked steak (120-126°F) in the back cook line steam table, and also cut up in metal pans inside the hot holding box in the back kitchen was below the required hot holding temperature of 135°F for temperature control for safety food items. Person in charge had items reheated to 135°F during inspection.
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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). Cut lettuce (44°F), shredded cheese (45°F), and sour cream (46-47°F) in the front cook line preparation table above the required cold holding temperature of 41°F for temperature control for safety food items. Person in charge voluntarily discarded food items above 41°F for more than 4 hours.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). Various ready-to-eat, temperature control for safety food items were not properly marked with a 7 day discard date including: bagged cooked pork, cut lettuce, and corn salsa in the walk in refrigerator; cut lettuce in the front service area preparation refrigerator. Person in charge dated food items during inspection.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-101.17 Wood, Use Limitation (C). Taco bowls were stored in direct contact with wood wicker type baskets in various locations throughout the kitchen.
4-101.19 Nonfood-Contact Surfaces (C). Cardboard was observed lining the bottom shelf underneath the grill line.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P). A shut off (wye valve) was present on the mop sink faucet downstream from the atmospheric vacuum breaker (discussed removing wye valve with shut offs or installing a hose bib atmospheric vacuum breaker on the downstream side of the wye valve shut off.
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10/08/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not available at the hand sink next to the preparation sink.
Corrective action: Discussed having the hand sink serviced with the person in charge so that hot water of at least 100°F is always available.
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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 ice deflector in the ice machine was soiled.
Corrective action: Discussed cleaning frequency with the person in charge.
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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)
The drain below the three compartment sink was soiled with food debris.
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01/07/2020
Inspection, Routine
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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 pitcher was stored in the basin of the grill station handwashig sink. Corrective action: The manager removed the pitcher to make the sink easily accessible. Ensure all handwashing sinks are used for handwashing only and are made accessible and stocked at all times.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
The interior to the ice machine was soiled with a brown mold like substance.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Tortilla soup (119°F) and grilled vegetables (120°F) stored in the front counter steam table measured below 135°F. Corrective action: The items were replaced with fresh pans and were due to be replaced per the facility's product rotation schedule. Ensure all portions of hot held foods measure at or above 135°F. The inspector demonstrated how to take temperatures of the top portion of foods held in steam tables and cold top refrigeration units. Discussed not filling product above fill lines.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Several wet, soiled wiping cloths were stored out of sanitizer on the rear preparation table by the grill.
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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)
The scoop to the ice machine was stored on the soiled top surface of the steamers. Recommended storing the scoop in a pan.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments:
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
To go bowl lids were stored face up on the customer service line. An employee inverted them to be food contact surface face down.
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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)
-Walls in the rear preparation area were soiled with food splashes.
-The floor drain for the three compartment sink was heavily soiled with food.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
A hole was present below the dirty side drainboard of the three compartment sink.
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01/31/2019
Inspection, Routine
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
The interior to the ice machine was soiled.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.12 Cutting Surfaces (C)
Cutting boards stored below the thermalizers were heavily grooved and stained.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
Caulking at the hand sink next to the grill and food preparation sink was cracking. Caulking at the three compartment sink was discolored with a mold like substance.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The hinge to the cabinet under the quesadilla press was in poor repair.
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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)
The ceiling in the walk in refrigerator was dusty.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
Holes were present in the wall below the three compartment sink, food preparation sink, and wall across from the grill station hand sink.
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02/06/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottled beverage was stored in ice machine bin. Corrective action: beverage was removed and discarded during inspection.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved screw top employee beverage was stored in the kitchen. Corrective action: beverage was removed from kitchen.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: White rice on the serving line was 125°F. Maintain 135°F or above throughout. Corrective action: Rice was held less than 1 hour on serving line. Discussed with manager.
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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: Portioned pico de gallo on the serving line was 54°F. Portioned salsa on the serving line was 47°F. Corrective Action: Portioned containers moved to reach-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk-in refrigerator was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the ice machine was soiled with residue.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Pans were stacked wet, not allowed to air dry.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The atmospheric vacuum breaker at the mop sink was leaking.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was open, and plug was missing.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light under the hood was not shielded.
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03/03/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Food storage containers were stored in the warewashing area hand sink and the hand sink in front of the ice machine.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open top employee beverage was stored above food products on the dry storage rack next to the preparation sink.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink next to the preparation sink, the grill line hand sink, and the women's restroom hand sink leaked on to the floor when in use.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb in the grill line ventilation hood and a light above the preparation area in front of the walk-in cooler door did not function.
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01/22/2016
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the cook's line ventilation hood was cracked and peeling.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the cook's line reach-in cooler was soiled with food 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 cook's line reach-in cooler was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes on the storage shelves above the three-compartment sink were stacked wet.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outside dumpster lids were left open and not preventative of pest accessibility.
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01/06/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee food and a twist top drink were observed stored on the back kitchen food preparation table.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Caulking was coming loose on the kitchen hood.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Kitchen pans were stacked wet on the back kitchen storage shelves.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A sanitizer bucket was tested below 100 ppm quaternary ammonia residual under the front area hot holding unit.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The front kitchen hand sink was not adequately sealed to the wall. The mens restroom hand sink was not adequately sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The food preparation area floor was soiled with food debris.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The mens and womans restroom toilets were not adequately sealed to the floor.
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01/06/2014
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee food was stored next to and above customer food in the walk-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the single-door cold top/reach-in on the service line was torn. The seal between the side of the hood and the back of the hood above the grill was in poor repair.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Pans were stacked wet on the grill line, not allowed to air dry.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The seal between the front hand wash sink and the wall was in poor repair.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was open.
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