|
08/04/2021
Inspection, Routine
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- A gap was present at the base of the back door.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- A wiping cloth bucket was stored on the floor below the preparation table.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Numerous clean dishes were stacked wet above the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The shelving units in the walk-in refrigerator were rusted.
- The shelves below the preparation tables were rusted.
4-101.19 Nonfood-Contact Surfaces (C)
- Numerous chipped containers were stored above the three compartment sink.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The fan guard on the condenser unit in the walk-in refrigerator was soiled.
- The black cart near the preparation table was soiled.
- The vent hood above the cook line was soiled.
- The exterior of the cold-top reach-in refrigerator to the right of the service line was soiled.
- The exterior of the cabinet below the tortilla warmers was soiled.
- The exterior of the grill on the cook line was soiled.
- The exterior of the fryers on the cook line were soiled.
- Water was pooled in the cold-top reach-in refrigeration unit on the service line.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The drain pipe below the preparation sink was soiled.
- The basin of the hand sink near the three compartment sink was soiled.
- The drain pipe below the hand sink on the cook line was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The wall to the right of the preparation sink was soiled.
- The ceiling throughout the kitchen was soiled.
- The walls near the hand sink by the three compartment sink were soiled.
- The floor below the three compartment sink was soiled.
- THe caulking on the hand sink near the cook line was soiled.
- The floor below the equipment on the cook line was soiled.
|
|
01/06/2020
Inspection, Routine
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The ice deflector shield in the ice machine to the left of the food preparation sink was soiled. Corrective action: Discussed cleaning frequency with the manager.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The back kitchen exit door was not tight fitting allowing a gap beneath the door.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Paint on the racks in the walk in refrigerator was chipped.
The shelf below the food preparation table was rusted.
The shelf above the chemical shelf was rusted.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The hood flashing on the wall above the cook line was separated.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of the equipment on the cook line was soiled.
The interior of the refrigeration units on the cook line were soiled.
The exterior of the hood above the cook line was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floors on the front cook line and in the back preparation area were soiled.
The ceiling in the walk in refrigerator was dusty.
The walls throughout the facility were soiled.
|
|
01/16/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C):
A sign stating employees must wash their hands was not present at the hand sink in the dish washing area.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P):
Cooked chicken (124°F) was below 135°F in the steam table in the back kitchen area. The chicken was immediately cooked to 165°F and held at 135°F. Discussed proper hot holding temperatures with the manager.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C):
The back kitchen exit door was not tight fitting allowing a gap beneath the door.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C):
The door gasket was torn on the two door cold top reach in refrigerator on the front cook line.
A non functioning single door reach in refrigerator was present to the right of the food preparation sink.
4-202.16 Nonfood-Contact Surfaces (C)
The shelf was rusty above the dirty dishes only table in the back kitchen.
The linen rack was rusty to the left of the hand sink in the dish washing area.
The shelf was rusty in the two door reach in refrigerator to the right of the food preparation sink.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of the fryer was soiled on the cook line.
The interior was soiled of the two door cold top reach in refrigerator on the cook line.
The exterior was soiled of the saute oven on the cook line.
The interior was soiled of the two door reach in dry storage unit on the cook line.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C):
The ceiling was dusty above the table for dirty dishes only in the back kitchen area.
The drain was soiled underneath the food preparation sink.
The wall was soiled underneath the food preparation sink.
The drain was soiled underneath the three compartment sink.
The ceiling was dusty in the walk in refrigerator.
The seal was soiled on the hand sink to the left of the saute oven.
The hood filters were soiled on the front cook line.
The floor was soiled underneath the equipment on the front cook line.
6-101.11 Surface Characteristics-Indoor Areas (C):
Unsealed wood was present underneath the point of sale computer.
|
|
08/28/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food debris was observed in the basin of the hand sink in the dish washing area. Several empty buckets were stored in the basin of the hand sink in the dish washing area. Discussed the proper use of hand sinks for only washing hands with the manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken (52°F) and raw beef (55°F) were above 41°F in the food preparation sink. The manager iced down both products and moved them to the walk in refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The sanitizing rinse on the dish washing machine was less than 50 ppm chlorine residual. The facility will wash, rinse and sanitize all dishes in the three compartment sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several winged insects were observed throughout the facility. Discussed pest control with the manager.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Taco shells were stored unprotected from contamination above the lettuce cold top reach in refrigerator in the service area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket was torn on the cold top reach in refrigerator in the service area. The wood shelf was in disrepair underneath the point of sale computer. The shelf was rusty above the food preparation sink. Tape that was not smooth and easily cleanable was used to secure the condensate neutralizer cylinder in the mop sink. The racks were rusty in the walk in refrigerator. The shelf was rusty above the pre rinse side of the dish washing area.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking was in disrepair on the three compartment sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cabinet was soiled across from the lettuce cold top reach in refrigerator in the service area. The hood and the hood filters were heavily soiled above the grill. The two door reach in refrigerator was soiled in the service area. The chemical rack was soiled in the dish washing area.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were wet stacked on the shelf above the three compartment sink.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket measured less than 100 ppm quaternary ammonia in the service area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking was in disrepair on the hand sink to the left of the saute oven in the service area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall behind the hot holding unit in the back kitchen. The ceiling was dusty above the three compartment sink. The ceiling was dusty above the chemical shelf in the dish washing area. The wall was dusty behind the chemical shelf in the dish washing area. The wall was soiled underneath the food preparation sink.
|
|
09/20/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food was observed in the basin of both the front service area hand sinks. A bucket was stored in the warewashing area hand sink. Employees were observed wiping their hands on their pants and apron.
|
| 04c - Critical |
| Sanitation: In-place |
|
Inspector Comments: The manager stated continuously used equipment that comes in contact with potentially hazardous food items were washed, rinsed, and sanitized once per day.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off valve was present downstream from the atmospheric vacuum breaker on the mop sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were observed throughout the facility.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of tomatoes and peppers were stored on the floor of the walk in cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board across from the front service area hand sink was scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the reach in cooler to the left of the hot holding unit in the preparation area was torn. A piece of rope was used to hold up the spray faucet on the disposal sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the reach in cooler to the left of the hot holding unit in the preparation area were heavily soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The dishes to the right and above the three compartment sink were staked wet.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Leaks were observed on the three compartment sink and disposal sink faucets. The caulking on the mens restroom hand sink was soiled.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were left open and the plugs were missing.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall to the left of the mop sink was disconnected from the wall. Holes were present on the wall across from the hot holding unit in the preparation area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was propped open during the inspection.
|
|
10/03/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the basin of the front hand sink by the register. An employee was observed filling a container with water in the cook line hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Black beans, ranch dressing, and cut lettuce measured 46°F to 50°F in the cold top cooler across from the stove.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off valve was present downstream of the atmospheric vacuum breaker on the mop sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were present throughout the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket in the reach-in cooler below the oven was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Dishes stored on the shelf above the three-compartment sink were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes stored on the shelf above the three-compartment sink were staked wet.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sink by the register was in disrepair.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were open and not preventative of pest harborage.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling vents by the back door were soiled. The metal piece to the left of the walk-in cooler was disconnected from the wall. Holes were present on the walls to the right of the back door, above the hot holding unit, and by the employee beverage area.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee was observed preparing food while wearing a watch.
|
|
07/21/2015
Inspection, Routine
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards below the preparation table across from the hot holding units were severely scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the pre-wash sink was missing.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The reach in, cold top refrigerator on the west side of the front service line was not equipped with a thermometer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the walk in cooler were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the shelf above the three compartment sink were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The handle of the scoop in the salt by the chip area was stored in contact with the salt.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls behind the back preparation area hand sink, pre-wash sprayer and three compartment sink were soiled. The floor sink below the preparation sink was soiled.
|
|
07/09/2014
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Diced tomatoes were 46ºF in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The tin foil lining the grill on the cook line was not smooth and easily cleanable. The caulking on the cook line grill hood was melted.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The handles on the single service storage cabinets on the end of the cook line by the hand sink were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the rack above the dish machine drain board were stacked wet.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids on the outside dumpsters were missing.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The vent above the dish machine was soiled with dust. The wall behind the cook line fryers was soiled with grease. The floor below ware washing hand sink had standing water.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light shield above the ware washing area was missing. A light on the cook line was not functioning.
|
|
08/05/2013
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several twist top and several open top employee beverages were present in the back preparation area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several tortilla bowls were stored uncovered in the front service area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several shelves in the walk in refrigerator were soiled with food debris. The door gaskets of the preparation area two door reach in refrigerator were soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet of the three compartment sink was leaking. The wall caulking of the hand sink across from the registers was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the sprayer in the ware washing area was soiled with grime. Several holes were present in the walls of the preparation area.
|
