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11/10/2021
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):
The managers Certified Food Protection Manager certificate was expired.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P):
An employee was observed touching ready to eat salsa with their bare hands.
Corrective Action: The salsa was discarded and education on preventing bare hand contact was provided.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P):
A container of raw shelled eggs was stored above a covered container of guacamole in the reach in refrigerator across from the grill. Vacuum sealed packages of pork were stored next to raw chicken in the walk-in refrigerator.
Corrective Action: The products were re-arranged in the proper order to prevent potential contamination and the manager was reminded of the proper storage procedures for raw meats.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P):
A pan of grilled tomatoes that was cooling in the walk-in refrigerator was not able to cool from 135°F down to 70°F or below in the two hour time limit.
Corrective Action: The tomatoes were discarded.
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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):
Multiple different foods in the cold top refrigerator and the refrigeration drawers under the grill were stored above 41°F (43-48°F) for less than four hours.
Corrective Action: All food was moved to the walk-in refrigerator and a service technician was called to make adjustments to the refrigerators during the inspection.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
6-404.11 Segregation and Location-Distressed Merchandise (Pf):
Dented cans of chipotle and jalapeño peppers were stored with un-dented cans in the dry storage area.
Corrective Action: The cans were removed from the area and education on dented can segregation/exchange was provided to the manager.
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05/11/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf):
A soiled spoon was stored in the hand sink in the food preparation area.
Corrective Action: Education was provided on the proper use of hand sinks.
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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):
Raw chicken was stored at 45° in the refrigeration drawer under the grill.
Corrective Action: The raw chicken was moved into the walk-in refrigerator by the employee.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C):
The thermometer in the walk-in refrigerator was in disrepair.
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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):
Multiple wiping cloths that were used in the kitchen and food preparation areas were not being stored in sanitizer buckets between uses. Sanitizer buckets in the food preparation area were stored directly on the floor.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C):
Plastic food containers in the dish washing area were stacked and nested while still wet.
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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 hot water valve on the left faucet at the three compartment sink was in disrepair.
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01/09/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: No manager certification was available.
2-102.12(A) Certified Food Protection Manager (C)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: An employee beverage was stored in the basin of the hand sink located in the rear preparation area. Corrective action: Manager removed the item from the hand sink.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Raw pooled eggs were stored above ready to eat bacon in the cold holding drawers below the cook line. Raw chicken was stored above raw beef in the walk in refrigerator. Corrective action: Manager moved items to approved locations.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: The following items measured above 41°F in the service line cold top refrigerator: Cheese (52°F), pico de gallo (46°F), red salsa (48°F). Cooked beans in the walk in refrigerator were measured at 44°F. Corrective action: Manager rapidly cooled the items and education was provided on fill lines.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Wiping cloths not in use were stored outside of sanitizing buckets.
3-304.14 Wiping Cloths, Use Limitation (C)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The door gasket to the walk in refrigerator had a torn door gasket. Cutting boards were scored throughout the facility.
4-202.16 Nonfood-Contact Surfaces (C)
4-501.12 Cutting Surfaces (C)
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The salamander on the cook line was soiled.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
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01/11/2018
Inspection, Routine
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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: The following food items were above 41°F at the front counter cold told refrigerator: tomatillo sauce 49°F, shredded cheese 50°F, diced tomatoes 50°F, and red salsa 50°F. Discussed critical food temperatures for cold holding with the person in charge and employees on site. A critical food temperatures handout will be attached to report sent via email.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed at the walk-in refrigerator door.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cook line salamander was soiled with food debris. The fan guards at the walk-in refrigerator condenser unit were dusty. The shelf below the cook line grill was soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the men's restroom hand sinks was cracked and in disrepair.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The garbage container did not have a lid or cover upon inspection.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor below the cook line fryer station was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb was not operating at the cook line ventilation hood.
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01/24/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of chipotle peppers was stored with wholesome cans at the back dry storage 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: Cooked Spanish rice was 90°F after cooling for over two hours at room temperature in the cook line food cart.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Grooved cutting boards were observed at the cook line food preparation station and the cook line cold top refrigerators.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the cook line salamander was soiled with debris. The interior of the back area chest freezer had ice build up.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket at the walk-in refrigerator was soiled with debris. The fan guards at the walk-in refrigerator were dusty.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A spoon used for scooping cooked beans at the cook line grill drawers was stored with the handle directly on the product.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service cups, lids, knives, and forks were stored directly on the floor at the back dry storage area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the front counter tortilla chips station was soiled with debris.
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02/04/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two moldy potatoes were stored with wholesome potatoes at the storage racks area.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Two employees at the cook line hand sink were observed washing their hands for less than twenty seconds.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A couple of grooved cutting boards were observed at the cook line cold top refrigerators. A torn door gasket was observed was the walk-in refrigerator.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the overhead cook line nacho grill was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hoods at the cook line grill were soiled with debris. The header at the cook line fryer was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several food storage bins and utensils were stored wet and nested at the ware washing area storage racks.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service salsa containers, lids, and forks were stored under water lines and near the floor drain at the front counter salsa and soda stations.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls under the three compartment sink at the ware washing area were soiled with debris. The floors at the cook line grill and cold top refrigerators were soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A few light bulbs were not operational at the ware washing area light fixtures.
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08/06/2015
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can jalapenos was stored with other wholesome cans on the shelf above the preparation sink.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Multiple employees throughout the kitchen were observed putting on gloves without first washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Packages of fish were stored in the basin of the hand sink across from the mop sink.
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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: Cut tomatoes were 48°F, pico de galo was 46°F, ham chunks were 52°F, shredded cheese was 47°F, red salsa was 53°F, and green salsa was 61°F on the cook line cold top refrigerator. Cut lettuce was 46°-50°F in the cook line cold hold drawers by the cold top refrigerator.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: No back flow device was present on the mop sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: One live cockroach was observed on the mop sink faucet.
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05/06/2015
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 raw pork in the walk-in refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A sponge for washing dishes was observed in the cook line hand sink basin.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several employee drinks were observed on a food preparation table at the kitchen. A twist top employee drink was observed next to spice containers on the shelf above a food preparation table in the kitchen.
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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: In the cold top refrigerator at the cook line diced tomatoes were 48°F, beans were 48°F, pico de gallo was 47°F-48°F, tomatillo salsa was 53°F, red salsa was 52°F, shredded cheese was 48°F and cracked eggs in a jar were 51°F. In the walk-in refrigerator pinto beans were 45°F to 46°F, red salsa, tomatillo salsa and raw chicken were 44°F and pork chili was 45.5°F for more than four hours.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not available at the pre-wash sink next to the three compartment sink.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A backflow prevention device was not present on the mop sink faucet. A V-threaded faucet with no backflow prevention device present was observed under the pre-wash sink next to the three compartment sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No soap was available at the hand sink in the food preparation area.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle was stored next to to-go containers and single service articles on the shelves adjacent to the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards at the cook line and at the food preparation area were deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the ventilation hood at the cook line was in disrepair. The shelves used to store raw meat in the walk-in refrigerator were rusty.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Ice build up was observed in the white chest freezer on the back of the kitchen.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the unit used for holding the tortilla chips warm at the cook line was greasy.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Containers were stacked wet on the shelves rack at the dish washing area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink at the dish washing area was not properly attached to the wall.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The lid of the outside dumpster was open.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb at the dry storage area and several light bulbs at the dish washing area were not operational.
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05/20/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: Establishment offers eggs cooked to order, but has no consumer advisory.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The food probe thermometer was not functioning correctly.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee was observed dipping a dish in and out of the sanitizer quickly, and the employee did not let the dish soak for at least 60 seconds in the sanitizer when doing dishes.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of isopropyl alcohol was stored next to wooden skewers and above soda syrup boxes on the kitchen storage shelf.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A container of flour and a container of dried chilies was stored uncovered on a shelf above the kitchen preparation tables.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board in front of the steam table on the cook line was stained and grooved.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The grill hood was soiled with grease. The exterior of the large chip warmer was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The rice scoop was stored with its handle in contact with the rice in the bulk rice bin.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The front hand sink caulking was loose.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall above the back kitchen preparation table was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the grill hood was not functioning correctly.
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