|
09/08/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A food protection manager course had not been completed for the facility.
Corrective action: A handout was provided with guidance.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
- A written employee illness policy was not available at the facility.
Corrective action: A handout was provided with guidance.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- The following food product measured greater than 41°F in the cold-top refrigeration unit on the service line: pico de gallo (52°F), roasted tomato salsa (51°F), roja salsa (51°F), and shredded lettuce (50°F).
- Shredded lettuce (45°F) and roasted tomato salsa (44°F) measured greater than 41°F in the walk-in refrigerator.
Corrective action: Discussed proper cold holding temperatures with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
- Spray bottles of degreaser were stored near the preparation sink on a shelf above ready to eat tortilla chips and next to bags of table salt.
Corrective action: The person in charge moved the degreaser the an approved location.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments:
3-502.12 Reduced Oxygen Packaging, Criteria (P)
- Reduced oxygen packaged impossible burger meat dated 9/1/21 was stored in the walk-in refrigerator.
Corrective action: The person in charge discarded the above food product as it was over the 48 hour shelf life. See voluntary condemnation.
8-201.13 When a HACCP Plan is Required (C)
- The facility was utilizing a heat seal reduced oxygen packaging process without a valid HACCP plan.
Corrective action: Submit a HACCP plan for review.
|
| 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 food storage containers were stacked wet on the shelf below the preparation table.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.16 Nonfood-Contact Surfaces (C)
- Tape was present on the drain pipe below the preparation sink.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- Ice accumulation was present on the condenser unit in the cold-top refrigeration unit on the service line.
|
| 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 deflector shield in the ice machine near the preparation sink was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor drain below the preparation sink was soiled.
- The ceiling vents above the three compartment sink were soiled.
|
|
12/26/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand sink in the ware washing area.
Corrective action: The person in charge provided paper towels.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Taco shells were stored unprotected from contamination above the cold top single door reach in refrigerator next to the hot holding line.
Bulk storage containers of pinto beans and rice were stored below the hand sink across from the preparation sink.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Dishes were stacked wet on the drying rack in the ware washing area.
|
| 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 exterior of the ice dispenser on the soda machine was soiled.
The interior cabinet shelves next to the soda machine were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling vents throughout the facility were soiled.
|
|
01/15/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not present at hand washing sinks throughout the facility. Provide hand washing signs above hand sinks.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The hand sink across from the cash register was separating from the wall.
The three compartment sink was separating from the wall.
4-202.16 Nonfood-Contact Surfaces (C)
Aluminum foil was observed on the top of the cold top refrigerator on the serve line.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall to the left of the stove top was soiled.
The drain underneath the steam table on the serve line was soiled.
The vent above the tortilla press next to the grill was soiled with dust accumulation.
The wall underneath the preparation sink was soiled.
The vent above the dish machine was soiled with dust accumulation.
6-101.11 Surface Characteristics-Indoor Areas (C)
The shelves in the walk in cooler were rusty.
|
|
02/05/2018
Inspection, Routine
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Taco salad shells were being stored in a basket that was not smooth and easily cleanable on top of the cold top refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard which was not smooth or easily cleanable was used to line the shelf below the tortilla warmer where the flour tortillas were stored on the front service line. The door gasket on the reach-in freezer on the cook line was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Equipment and utensil were stored hanging next to the ware washing hand sink and unprotected from contamination.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet on the three compartment sink drain board and drying rack above the three compartment sink.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook line hand sink was not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls next to the cook line were soiled with food debris. The wall behind the steamer in the back preparation area was rusted. The ceiling vent covers were soiled with dust above the dish machine, the back preparation area and on the cook line. The floor was soiled below the cook line equipment and in the ware washing area. The floor drain below the three compartment sink and preparation sink were heavily soiled with food debris.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee food items were stored in the reach-in freezer on the cook line next to customer food items.
|
|
02/13/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food was observed in the basin of the point of sale hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not available at the ware wash area hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The handle was broken on the cabinet across from the front point of sale area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting board was stained with food on the cold top cooler in the point of sale display area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking was soiled on the preparation sink next to the steamers in the back kitchen.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several dishes were wet stacked on shelves throughout the ware wash area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling ventilation fan was rusty above the quesadilla press in the point of sale area. The ceiling ventilation fan was soiled with dust above the dry storage area. A hole was observed in the wall below the ware wash area hand sink. The ceiling ventilation fan was soiled with dust above the ware wash area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb was not functioning in the ventilation hood above the grill on the cook line.
|
|
03/04/2016
Inspection, Routine
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking on the three compartment sink was in disrepair. The shelf with chemicals by the mop sink was rusted. The mittens on the dry rack shelf were soiled with black debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes above the three compartment sink were stacked wet.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking on the hand sink in the front service area was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall by the hand sink by the ice machine was soiled with liquid debris. Holes were observed in the wall by the back preparation table by the three compartment sink. The ceiling above the dish machine was soiled with dust. The floor by the ice machine was soiled with food debris.
|
|
02/27/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Black beans were present in the basin of the back food preparation hand sink, indicating in had been used for activities other than hand washing.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A large container of salt was not labeled as to its contents on a shelf in the back food preparation area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: An unlined, wicker basket was being used to hold tortilla bowls above the cold-top refrigerator at the front service counter.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Aluminum foil was used to line the shelves under the flat-top grill in the front food preparation area.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked while wet below the front hot holding unit and on the shelf above the three compartment sink.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A spoon handle was stored in contact with salt in a container in the front food preparation area. A scoop was submerged in ice in the back ice machine.
|
|
02/11/2014
Inspection, Routine
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle was attached to a hose downstream from an atmospheric vacuum breaker at the mop sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking underneath the hood was in poor repair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the cup cabinet was soiled with food debris.
|
