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07/12/2021
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 certified food protection manager certificate was not held by any staff member at the facility. PIC is currently in classes for certificate.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) An open employee drink container was stored with consumer foods in the glass door refrigerator in the cook line area.
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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 machine interior was soiled with a pink substance in the cook line area. Staff wash, rinsed, and sanitized the ice machine interior.
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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 and cooked chicken measured 127°F in the hold holding unit in the cook line area. Staff increased burner setting of row that was low on the holding unit.
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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) Cooked rice, cooked al pastor pork, and cooked black beans measured 47°F in the right walk in refrigerator. Staff discarded food items. Staff will ice cooked beans, cooked rice, and cooked pork during the facility cooling process and while cold holding.
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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) Opened dairy milk and cooked chorizo were not date marked in the facility kitchen. Staff will date mark opened milk and chorizo as other date marked items in the facility.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) A hole was present in the wall behind the three compartment sink in the ware wash area. A hole was present in the wall on the divider wall in front of the stoves in the cook line area.
6-501.12 Cleaning, Frequency and Restrictions (C) The wall was soiled behind the three compartment sink in the ware wash area. The ceiling ventilation fan covers were soiled with dust in the walk in refrigerators in the cook line area.
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05/07/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) The hand sinks in the kitchen did not have signage reminding employees to wash hands. Stickers were provided to the operator.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The sanitizer in the buckets on the cook's line measured below 50ppm chlorine. The operator replaced the buckets.
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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) Cooked chicken and deli ham on the prep table measured 54°F and were not being actively prepped. The operator returned the food items to the walk-in refrigerator and education was provided regarding monitoring temperature during preparation.
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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) Wiping cloths for cleaning food contact surfaces were stored out of the sanitizer on the prep table.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) Single service milk gallons were be reused for horchata.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The gaskets on the reach-in refrigerator on the service line and the walk-in refrigerator were torn.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C) The prep area hand sink was slow to drain.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) The floor beneath the utility closet was in poor repair.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) The door to the utility closet was in poor repair and a significant amount of standing water was present on the floor of the closet.
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05/16/2018
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Twist top employee beverages were found throughout the facility. Corrective action: The person in charge was educated on proper employee beverage containers and placement of those containers.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards on the hot holding unit at the service line were scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets to the reach-in refrigerator and the walk-in refrigerator were torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking at the three compartment sink was in disrepair.
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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 bin was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The food storage shelves in the walk-in refrigerator were soiled. The produce cooler fan guards were dusty.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the hand sink in the back of the kitchen by the mop sink was torn. The caulking at the mens bathroom hand sink was cracked.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walk-in refrigerator floor was soiled. The door and door frame to the water heater room was soiled. The wall below the hand sink in the back of the kitchen was soiled. The ceiling vents throughout the facility were dusty.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light in the water heater room was non-functioning upon inspection.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door to the establishment did not adequately seal when shut.
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05/15/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees were observed donning gloves without washing their hands prior.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A sanitizer bucket was stored in the basin of the hand sink closest to the mop sink.
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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: Pork carnitas in the hot holding unit above the chip warmer was 102°F.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The wiping cloth solution in the back preparation area measure less then 50ppm chlorine residual.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three compartment sink was leaking from the faucet even when shut off.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The half wall between the front of the kitchen and the back of the kitchen was in disrepair. Standing water was observed beneath the three compartment sink near the mop closet.
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05/23/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored above steak and pork in the walk-in refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemical spray bottles were stored on the drying rack across from the three compartment sink next to clean dishes. Stainless steel cleaner was stored next to single service items and sauces beneath the register.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the left door of the reach-in refrigerator located on the serving line was cracked.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink to the right of the mop sink was not fully secured to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls near the mop sink were chipped. The half-wall behind the serving line had a hole and was in disrepair. Standing water was observed on the floors near the mop sink and in the water heater closet.
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05/12/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves without first washing their hands in the service area.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Carnitas that had been cooling for more than six hours were 44-46°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket located on the reach in cold top refrigerator was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan covers located in the walk in produce refrigerator were soiled with dust.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer buckets located throughout the facility contained less than 50 ppm chlorine residual.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The scoop handle located in the bulk pinto beans was stored touching the product.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking located on the ware washing area hand sink was torn. A leak was present on the rinse basin drain line located on the three compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several walls located throughout the facility were chipped. Holes were present in the walls located in the mens and womens restrooms.
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11/25/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: One dented can of peppers was stored among wholesome cans in the back preparation area.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw fish was stored above ready-to-eat items in the walk-in refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the front preparation area was observed donning gloves without first washing their hands.
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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: Shredded cheese (47°F) guacamole with diced tomatoes (47°F) and shredded lettuce were above 41 degrees F at the cold-top.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were observed along the back preparation area wall by the water heater.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer bucket beneath the back preparation table measured greater than 200 ppm chlorine.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on each walk-in refrigerator were ripped and in poor repair. The shelves in the walk-in cooler to the right of the preparation sink were rusted.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked while wet across from the three compartment sink.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sink next to the mop sink was cracked and in poor repair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls around the mop sink and the front area hand sink were chipped and in poor repair. The coving around the mop sink was chipped and in poor repair. The floor beneath the three compartment sink and back dry storage racks were soiled with grime.
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12/02/2013
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist-top employee beverage was observed next to the front hand sink.
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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: Chorizo was below 135°F at the steam table next to the fryers.
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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: Tomatoes, guacamole, diced ham, raw pooled eggs, shredded cheese, and salsa were all above 41°F at the cold-top.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Onions were stored on the floor in the back storage area.
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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 to the left side of the preparation sink was missing.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the three compartment sink was soiled with black mold.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Metal pans were stacked while still wet on the dish rack across from the three compartment sink.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain for the three compartment sink was slow to drain.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls by the mop sink were chipped and in poor repair. The walls next to the front hand sink were chipped and in poor repair. A pool of water was observed on the floor next to the mop sink.
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