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02/22/2022
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P),
An employee at the dish machine was observed handling sanitized dishes after soiling his hands with dirty dishes.
Corrective Action: Inspector educated the person in charge that hands must be washed when switching from soiled to sanitized dishes.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P),
A moldy tomato was stored with wholesome tomatoes.
Corrective Action: The tomato was discarded.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P),
Raw steak was kept above cooked rice in the walk-in refrigerator in the kitchen. Cooked shrimp was kept below raw shrimp in the walk-in refrigerator beside the bar.
Corrective Action: An employee moved the raw animal products and put them under the cooked products.
|
| 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),
French fries( 80 degrees F) located above the hand sink were greater than 41 degrees F for more than four hours.
Corrective Action: The above food was discarded.
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|
07/31/2018
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Raw oyster shell stock tags were not kept on site for 90 days.
Corrective action: re-inspection needed.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of Smirnoff Vodka was adulterated with fruit flies behind the bar.
Corrective action: corrected by discarding (see voluntary condemnation).
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A case of ground beef was stored above raw shelled eggs in the front walk in refrigerator.
Corrective action: employee relocated the case of ground beef to the bottom shelf of the refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed washing soiled dishes then stacking clean dishes without first removing their gloves and washing their hands.
Corrective action: proper hand washing procedures were discussed with the person in charge.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to bottles of vinegar on the back dry storage shelves. An unapproved twist top beverage was stored next to individually wrapped sugar and sweet and low packets on the shelves in the front service area.
Corrective action: re-inspection needed.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Numerous cooked jalapeños measured 88°F in a fryer basket above the fryer banks on the cook line.
Corrective action: cooked jalapeños were placed on the flat top grill to reheat to 165°F within 2 hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items measured less than 41°F in the left cook line cold top refrigerator: shredded cabbage and radish mixture (44°F- 46°F), sour cream (50°F), and sliced tomatoes in a broth (48°F). Two opened bottles of sweetened condensed milk measured 72°F on the front server built in shelves.
Corrective action: the items in the cold top refrigerator remained within proper time parameters thus corrected by placing the items into the walk in refrigerator to cool below 41°F. The sweetened condensed milk was corrected by discarding (see voluntary condemnation).
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Disposable paper towels were not available at the bar hand sink upon inspection.
Corrective action: employee stocked the hand sink with disposable paper towels.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A sprayer bottle of oven/fryer cleaner was unlabeled as to its contents beneath the ware washing sink.
Corrective action: the chemical spray bottle was labeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Two containers of fried taco shells and a container of fried taco strips were stored uncovered on top of the microwaves and on the top shelf of the cook line pass through window. A container of cinnamon sugar was stored uncovered on the top shelf of the pass through window. Three buckets of chicken bouillon were stored on the ground of the dry storage area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Both cook line cutting boards and the cold top cutting board adjacent to the entrance of the kitchen were severely grooved. The lid to the bulk fried tortilla chip bin was chipped and in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple torn door gaskets were observed at the four door drawer refrigerators located beneath the cook line. A torn door gasket was observed at the two door reach in refrigerator across from the cook line. Aluminum foil was observed lining a container that housed single use plastic cups and lids on the shelf above the front cold top refrigerator. Scoops without handles were observed in the bulk sugar container and the bulk chicken soup base bin located in the food preparation area. A torn door gasket was observed at the walk in freezer.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking located behind the ware washing sprayer head was soiled with a "mold like" residue. Multiple plastic and stainless steel food grade containers were stacked when wet on the shelves above the three compartment ware washing sink.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The wiping cloth bucket located in the front of the kitchen measured less than 50 parts per million chlorine residual upon inspection. A damp wiping cloth located behind the bar measured less than 50 parts per million chlorine residual upon inspection.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A large ladle was stored on the oven door handle thus not protecting it from contamination. Numerous stainless steel forks were stored with their food contact surfaces facing upwards in the front server area across from the cashier stand.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking located at the food preparation sink was torn and in disrepair.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lid was observed open. The drain plug was missing on the facilities dumpster. Trash was observed surrounding the exterior of the facilities dumpster.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling and light fixture above the food preparation area was soiled with dust. The wall behind the mop sink was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light bulb located in the four door reach in freezer was non-functional. The light bulb located in the back walk in refrigerator was not shielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap greater than 1/4 inch was observed at the facilities back door thus not protecting the facility from the entrance of pests.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Both trash cans located in the women's restroom were missing lids.
|
|
04/13/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A small container of raw lobster tails was stored above a container of ready to eat onions and green peppers in the kitchen walk-in refrigerator. A small bag of raw shrimp was stored in contact on top of others small bags of cooked shrimp in the kitchen walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A front of house employee was observed filling a bucket with water from the kitchen cook line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open employee beverage was present on the kitchen storage shelf above a box of avocados.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: A front of house employee was observed touching ready to eat tortillas with their bare hands on the expo line in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Milk was 51°F in the front counter reach-in refrigerator. Horchata made with evaporated milk and sweetened condensed filled milk that stated "keep refrigerated after opening" was 55°F in a drink dispenser at the bar.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook line cutting boards and the kitchen preparation table cutting boards were deeply grooved and stained. Several large plastic lids were chipped through out the kitchen. Home-use plastic storage containers were used to house individual portions of soup in the kitchen walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the bottom doors of the four-door reach-in freezer. The salamander on the cook line was lined with foil. The walk-in refrigerator door gasket was torn. The bar three-compartment sink was not sealed to the wall.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were soiled with food residue on the cook line cold-top refrigerator. The grill hood was soiled with grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were being stored at knee level on the handle of the cook line oven.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall under the kitchen spray sink was soiled with debris. The preparation sink floor drain was soiled with debris.
|
|
10/12/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several severely dented cans of tomato sauce were stored with wholesome cans on the dry storage shelf in the back kitchen storage area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to customer foods on the bottom shelf of the kitchen preparation table.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Running water under pressure was not provided to the womens restroom hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several flies were observed in the alcohol storage room and in the bar area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A small container of air freshener oil was stored next to clean dishes on the clean dish storage rack above the three-compartment sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was unlabeled as to its contents in the mop sink room.
|
|
07/12/2016
Inspection, Routine (Enforcement)
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Several deep plastic containers of salas were 45°F to 47°F after cooling for more than six hours (overnight) in the walk-in refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A pot of seafood broth with crab legs was 120°F-125°F sitting on the cook line stove top burner.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cook line cold-hold refrigeration drawers, cooked octopus was 73°F, raw shrimp was 64°F, raw tilapia fish was 59°F, raw bacon wrapped shrimp was 56°F, raw pork steaks was 54°F, raw seafood mixture was 54°F, raw pork intestines was 54°F, cooked vegetables were 56°F, cooked pork tamales were 49°F, raw shelled eggs were 50°F, raw marinated chicken breast were 51°F -57°F, raw steak was 60°F, raw asada beef was 51°F, raw scallops at 55°F, shredded beef was 45°F, raw pork mix was 47°F, and cook chili rellanos were 51°F. In the cook line cold-top refrigerator, sliced cheese were 50°F-55°F, sour cream was 50°F, pico with cut tomatoes was 44°F, cut lettuce was 51°F, white cheese chunks were 46°F, and creamy green sauce was 48°F. The red salsa at the server station was 45°F-46°F sitting out in a container of ice.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towel were not provided to the bar hand sink. The soap dispenser at the bar hand sink was not functioning correctly and was not providing soap.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was unlabeled as to its contents under the kitchen three-compartment sink.
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|
03/14/2016
Inspection, Routine (Enforcement)
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags for oysters were not retained at the facility for at least 90 days after shellfish container was emptied.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several severely dented cans of ketchup, diced tomatoes, and hominy were stored with wholesome cans on the dry storage shelf in the dry storage area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Several utensils including a plastic lid and a sponge were stored in the basin of the hand sink at the bar.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved open top employee drink was observed on the food preparation table at the kitchen. An unapproved open top employee drink was observed at the bar above the clean drainboard of the three compartment sink. An unapproved employee drink was stored above an open bag with chiles on the shelves rack at the food preparation area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cold top refrigerator at the cook line several food items were above 41°F, some for more than four hours: mexican cheese was 53°F, diced tomatoes were 43.2°F, cooked green chiles were 50°F, tomato and onion salad was 48°F, lettuce was 56°F, tomato juice was 49°F. In the cook line cold hold pull drawers, raw steak was 44 °F-47°F, raw shrimp was 44°F-48°F, and cooked octopus was 56°F. . A container of cooked octopus was 72°F-90°F while sitting out on the kitchen counter to cool
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee at the bar failed to leave glasses in the sanitizing solution for the required contact time during manual dish washing.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The sanitizer in dish washer machine did not reach at least 50 ppm in a test strip at the time of inspection.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The sprayer above the sink next to the dish washer machine was hanging below the flood rim.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided for the hand sink at the bar.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Hard taco shells and containers to go were stored uncovered and unprotected from contamination at the cook line. Open food containers were stored under dripping condenser lines in the kitchen walk-in refrigerator. The large storage containers of sugar, dry beans, and dry rice were being stored uncovered in the dry storage area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The large preparation table cutting boards were deeply grooved and stained. The cook line cold-top refrigerator cutting boards were stained and grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking around food preparation sink and dish machine drainboards at the kitchen were observed in disrepair. The bottom door gaskets were torn on the four door reach-in freezer in the kitchen. The door gasket was torn on the one door reach-in freezer in the kitchen. The bottom shelf of the chip preparation table was rusty. The expo line hot sauce bottle storage shelf had chipping paint. The table next to fryer was lined with foil. The door gaskets were torn on the cook line cold-hold pull drawers, and the doors were not closing tightly to the unit. The walk-in refrigerator shelves were rusty.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The plates on the bottom shelf of the expo line preparation table were soiled with food splatter. The interior of the one-door reach-in freezer was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets of the cold top refrigerator at the cook line were soiled with food debris and sticky to the touch. The wall shelves at the dish washing area were observed soiled and with visible grease accumulation. The soda gun holder at the bar was observed soiled. The exterior of the four door reach-in freezer was soiled with debris. The bottom door gaskets were soiled with food debris the four door reach-in freezer in the kitchen. The door gasket was soiled with food debris on the one door reach-in freezer in the kitchen. The door gaskets were soiled with food debris on the cook line cold hold pull drawers under the grill. The exterior of the spice buckets were soiled with debris and sticky to the touch under the kitchen preparation table. The storage shelf was soiled with dust and debris above the main preparation table in the kitchen. The drain line on the walk-in refrigerator condenser was covered in a sticky black film.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Knives were stored in the crevice between cold top refrigerators at the cook line. Single-use chicken bouillon buckets were being reused to house spices and ingredients under the kitchen preparation table. Single-use plastic containers that once housed fresh peeled garlic were being reused to house spices on the shelf above the kitchen preparation table.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single-use cups with no handles were being used as scoops in the spice buckets under the kitchen preparation table.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service food containers were reused to store food at the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation sink faucet was leaking. The caulking on the kitchen hand sink was in disrepair. The three-compartment sink faucets were leaking. The spray sink faucet was leaking. An ASSE 1022 dual check valve was not provide to the coffee machine at the bar.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Screw holes were observed on the wall at the dish washing area. Floor coving was missing at the dry storage room. Food debris were observed on the floor under appliances throughout the kitchen and dry storage area. Multiple spots on the floors and walls throughout the kitchen, dry storage and bar areas were observed in disrepair. Ceiling vents were heavily soiled throughout the kitchen. The walk-in freezer door would not completely shut. The grout was missing from the floor tiles in front of the cook line grill. Water was pooling on the floor in front of the grill line and hand sink.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Light bulbs were not shielded at the cook line. The light in the walk-in refrigerator was not shielded or shatter proof.
|
|
11/17/2015
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of diced roasted chiles was observed stored with wholesome food in the kitchen walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chorizo (ground pork) was stored above chilies in the cook line cold top refrigerator. Raw steak and raw shell eggs were stored above ready to eat oranges in the back walk-in refrigerator.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat tortillas with bare hands on the cook line/expo line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not readily available at the kitchen hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle observed at the dish washing area was not labeled as to its content.
|
|
10/29/2015
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A severely dented can of diced roasted green chiles was stored with wholesome cans on the dry storage shelf in the kitchen.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburger patties were stored above ceviche in the cook line cold top refrigerator. Containers with raw meat were stored above ready to eat stews, horchata and cooking stock in the walk-in refrigerator at the kitchen.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Ground meat in sauce was 48.5°F after cooling for more than six hours (left to cool with ice wand outside refrigerator overnight).
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not readily available for the hand sink at the cook line.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of glass cleaner was stored next to honey and salt on the expo line at the kitchen cook line.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser was stored unlabeled under the dish machine drainboard.
|
|
06/17/2015
Inspection, Routine (Enforcement)
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Chorizo was stored above ready to eat salsas in the walk-in refrigerator. Beef was co-mingled with chicken in the cold drawer refrigerator at the cook line.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees on the cook line were observed changing gloves without washing their hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked potatoes in the oven were hot holding at 105°F. Rice on the steam table was 115°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items in the walk-in refrigerator were above 41°F: Rice (45-50°F), red salsa (46°F), green salsa (45°F), cooked beans (44°F), and tamales (60-63°F). A block of cheese in the cold top refrigerator was 51°F.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Four chemical spray bottles stored in the ware washing area and mop sink area were unlabeled as to their contents.
|
|
04/01/2015
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shell stock tags were not being retained for 90 days.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored on ready to eat vegetables in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed putting on gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was observed in the basin of the kitchen hand sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the server station was observed cutting ready to eat limes with their bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked potatoes in the oven on the cook line were 75°F. Tomato soup on the stove top was 110°F. Steak kabobs under the grill were 130°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cold top refrigerator shredded cheese (50°F), sliced tomatoes (45°F), sliced cheese (51°F), sliced lettuce (52°F), sliced cabbage (50°F), guacamole with sliced tomatoes (47°F) were not held at 41°F or below. In the cold drawer refrigerator under the grill fish was 46°F, calamari was 59°F, shrimp was 53°F, and steak was 46°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Sanitizer tablets were stored above exposed drink ice at the bar.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray located underneath the kitchen hand sink was unlabeled as to its contents.
|
|
01/12/2015
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw eggs were stored above ready to eat food in the walk-in refrigerator in the kitchen.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory containing both the disclosure and reminder statements was not provided for raw and undercooked items on all of the menus.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to the three compartment sink and hand sink at the bar.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The atmospheric vacuum breaker on the mop sink was not operational. The sprayer nozzle on the spray sink in the ware washing area was hanging below the flood rim.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the hand sink at the bar.
|
|
01/02/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw eggs were stored above ready to eat food in the kitchen walk-in refrigerator. Raw chicken was stored above ready to eat food in the walk-in refrigerator near the bar.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory containing both the disclosure and reminder statements was not provided for raw and undercooked items on all of the menus.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored above an open spice container on the dry storage rack.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cabbage salad at the server station was 48°F and red salsa was 45°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The mechanical ware washing machine measured less than 50ppm residual chlorine on the final rinse cycle.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to the three compartment sink and hand sink at the bar.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The atmospheric vacuum breaker on the mop sink was not operational. The sprayer nozzle at the spray sink in the ware washing area was hanging below the flood rim.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided to the hand sink at the bar.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored in the ware washing area was unlabeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cold top refrigerator at the cook line were deeply grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the three door reach-in refrigerator was torn. The caulking for the hood above the cook line was torn. The caulking at the three compartment and spray sink was cracking.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The condenser unit in the kitchen walk-in refrigerator was soiled with grease and debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the soda boxes was soiled with soda syrup debris. The wall behind the preparation sink was soiled with dust. The floor coving throughout the kitchen was soiled with dirt and debris. The walls under the ware washing area were soiled with grease and food debris. Several floor tiles at the bar were cracked.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were not provided to the hood above the cook line. The fluorescent lights above the cook line were not shielded.
|
|
09/08/2014
Inspection, Follow-Up
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed using the hand sink on the cook line as a food preparation sink.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Whole chickens on the storage rack near the ware washing area were 111°F while cooling at room temperature.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: In the hot holding window on the cook line, cooked peppers were 110°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cold top refrigerator on the cook line, pico de gallo was 51°F and sliced cheese was 53°F. On the storage rack near the ware washing area, raw chicken was 55°F. In the walk-in refrigerator, sausage was 46°F and cabbage salad was 49°F. In the ice bath near the tortilla chip storage area, cabbage salad was 54°F and salsa was 50°F.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Raw squid was stored in the hand sink on the cook line rendering it inaccessible.
|
|
02/24/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of green chiles (6 lbs.) was stored with wholesome cans on the can storage rack.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored over raw shrimp, whole eggs were stored over ready-to-eat vegetables, and raw beef was stored over raw seafood in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing hands. An employee was observed handling dirty dishes then handling clean dishes without first washing hands. An employee was observed cracking raw eggs and then handling a customer plate without changing gloves.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The hand sink on the cook line was used by an employee to fill up a metal container with water.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked green chiles were stored under the grill on the cook line at 92°F, refried beans (120°F) and cooked rice (125°F) were stored on the hot holding table below 135°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked potatoes were 115°F stored on top of the grill and not undergoing any preparation. Cooked chicken wings were 82°F stored on a metal rack next to the warewashing area.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: Food thermometers are not being used to determine required food temperatures.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitization rinse of the dish machine was less than 50 ppm chlorine residual.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The food bins stored on the cook line were not covered and protected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cold-top contained grooves and not easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The catch pan on the grill was lined with foil. The gaskets on the cold-top reach-in refrigerator were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The shelves in all the reach-in refrigerators were soiled with food. The can opener blade was soiled with food.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored between the preparation table and the wall.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service items were being used for storage of customer food.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls on the cook line, in the preparation area and in the warewashing area were soiled and chipping. Standing water was on the floor in the ware washing area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights in the kitchen were not covered.
|
|
12/17/2013
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: A bucket of raw oysters were stored in the walk in cooler without having shell stock tag attached to the container.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: In the walk in cooler raw beef, pork and chicken were stored directly above and chest to cooked and ready to eat foods.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: In the reach in cold table raw ground beef was in direct contact with ready to eat foods.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The staff was observed using the hand sink to refill sanitizer cloth buckets, and to dispose of salsa from the reach in cold table.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The staff did not demonstrate knowledge of proper cold holding temperatures, proper thawing methods, or proper cooling procedures.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked chicken was cooling at room temperature on the equipment storage shelves in the ware washing area. Buckets of sauce were cooling in 5 gallon plastic buckets at room temperature, without the use of ice bath or ice wands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Two pans of raw beef and pork were thawing at room temperature on the floor of the ware washing area under the storage shelves. The reach in cold table on the cooking line was out of temperature the foods in the cold table were from 43°F - 55°F and stored longer than 4 hours.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The raw oysters were not stored in original container with proper labeling or shell stock tags.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Two pans of raw beef and pork were stored on floor of the ware washing area, a bag of onions were stored on the floor of the back dry storage. Bulk food storage bins were without covers installed.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cold table were stained and scored. The handle on fry basket was wrapped in masking and duct tape.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door seals on all of the reach in cold holding equipment were found ripped, torn, or missing. The paint is chipped or worn on wood shelving throughout the facility.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The silicone caulking was ripped, torn, or missing on the food preparation sink, three compartment sink, and dish machine area.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The cold table on the cooking line did not have a thermometer inside of unit.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: The facility did not have test kit for checking strength of sanitizer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The inside of the reach in food coolers, cold table, and reach in freezer were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan shroud on the walk in cooler was soiled. The floors in the walk in cooler were soiled with standing water and food debris. The shelving for foods, and equipment throughout facility were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The food storage pan and equipment were stacked wet and nested on the storage shelving and inside of the three compartment sink. Facility was using the three compartments of sink as storage for food equipment.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The facility was storing the knives in the fan shroud and through cardboard of the swamp cooler on the cooking line. The facility was storing the cutting knives and other utensils in-between prep tables and food equipment areas that are easily cleanable.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: The facility is reusing single service food items as food storage equipment.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The drain line on the hand sink in the bar area was not connected to sewer line, and draining on floor.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors, walls, and ceiling throughout the facility were soiled and in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights in the food preparation, and cooking area were not protected with plastic covers.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Staff personal items were stored on shelving and in direct contact with customer foods.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The floors, walls, ceiling are all in disrepair and in soiled state.
|
