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05/02/2019
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 facility did not have a certified food protection manager.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
The kitchen hand sink was not equipped with paper towels. Corrective Action: Paper towels were placed at the sink.
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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)
Food contact areas of the meat slicer and fruit squeezer were stored soiled with food debris.
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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)
Date marking was not in place at the facility.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
A butane lights were stored above the steam table. Corrective Action: The lighter was moved to an appropriate location.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (Pf)
Pupusa filling in the reach-in refrigerator was cooling in a tightly covered container and was 65°F. Corrective Action: The filling was moved to shallow containers and placed in the refrigerator uncovered.
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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 cold-top refrigerator was not equipped with a working thermometer.
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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)
A container of sanitizer solution was stored on the floor in the kitchen.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-201.11 Equipment and Utensils-Durability and Strength (C)
A crock pot was in use in the kitchen.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The side of the preparation sink in the kitchen was not completely sealed to the wall with caulking.
4-101.19 Nonfood-Contact Surfaces (C)
A water batter was held onto the end of the three-compartment sink faucet and was not smooth and easily cleanable. Tape and contact paper were used on the shelf above the kitchen hand sink. The inside of the reach-in refrigerator in the kitchen was chipped.
4-202.16 Nonfood-Contact Surfaces (C)
The door gaskets on the cold-top refrigerator were torn.
4-501.12 Cutting Surfaces (C)
The cutting board on the cold-top cooler was stained and grooved.
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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)
Floor tiles in the kitchen were chipped and cracked.
6-501.12 Cleaning, Frequency and Restrictions (C)
Caulking behind the kitchen three-compartment sink was moldy. The ceiling lights in the kitchen were soiled with dust.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
The light above the steam table was not shielded or shatterproof.
6-303.11 Intensity-Lighting (C)
Lights were not functioning in the kitchen.
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09/28/2018
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Visibly spoiled produce was in the far corners of the walk in refrigeration underneath the produce shelves. A mold like substance was present on red kidney beans in a tub on the top shelf of the walk in refrigerator.
An employee disposed of the soiled produce, follow up inspection required.
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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 beef and shelled eggs in the walk in refrigerator.
Follow up inspection required.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee changed gloves without washing hands on the cook line.
Discussed proper hand washing, follow up inspection required.
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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: Bagged tamales located in the walk in refrigerator measured 46° F after cooling overnight.
The business owner discarded the tamales, follow up inspection required.
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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: Beef fajitas stored on the food preparation table across from the cook line stove measured 114° F. Rice on the cook line stove measured 123° F.
An employee rapidly reheated the food, follow up inspection required.
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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: A tub of butter that required refrigeration on the cook line cold top refrigerator cutting board measured 46° F. Raw chicken in the cook line food preparation sink measured 59° F.
All food items were rapidly cooled by refrigeration, follow up inspection required.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer present at the three compartment ware washing sink measured less than 50ppm residual chlorine.
The cook mixed new sanitizer, follow up inspection required.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No hot water was available at the hand sink in the women's restroom.
Operator closed restroom, follow up inspection required.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The hand sink on the cook line was blocked by large buckets and pans.
An employee moved the buckets and pans to an approved location, follow up inspection required.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Hand towels were unavailable at the hand sink in the men's restroom.
An employee provided hand towels to the hand sink, follow up inspection required.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: A pest sticky trap in the far left corner of the walk in refrigerator underneath the produce shelves was saturated with dead insects and soiled food debris. Dead mice and feces were present along the back wall behind the walk in refrigerator and underneath the soda bottle storage shelf by the walk in the refrigerator.
Discussed with the business owner on proper pest control practice, follow up inspection required.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemicals were stored above the flip top freezer located by the hot water heater.
Follow up inspection required.
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03/30/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several uncut jalapeños and tomatoes stored in a basket on a shelf beneath the cook line food preparation table had white fuzzy patches growing on their exterior. The cook discarded all unwholesome jalapeños and tomatoes, violation corrected.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken and raw pork were observed thawing in bags on the drying board attached to the food preparation sink directly above exposed raw shrimp thawing in the basin of the food preparation sink located in the kitchen. The cook placed the chicken and pork in metal pans and relocated them to the stand up cooler until the shrimp was finished thawing Re-inspection required.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: The cook rinsed their hands with water at the main kitchen hand sink before donning gloves to food handle. The manager instructed staff to properly wash their hands, violation corrected.
The gloved cook handled raw unpasteurized eggs then removed their gloves and donned a new pair without first washing their hands. The manager instructed staff to properly wash their hands in between glove changes, violation corrected.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Two soiled food containers were stored within the basin of the kitchen hand sink. The cook removed the food containers, violation corrected.
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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: A container of unpasteurized shelled eggs were stored out of temperature control on a shelf below the cook line food preparation table and measured 55°F. A package of raw bacon was stored out of temperature control on a push cart in the kitchen and measured 50°F. The cook placed the eggs and bacon within the cook line cold top cooler for rapid cooling, violation corrected.
A container of sour cream stored above the fill line of the cook line cold top cooler measured 50°F. The cook placed the sour cream within the kitchen stand up cooler for rapid cooling, violation corrected.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No soap or single -use paper towels were available at the kitchen hand sink. The cook supplied the hand sink with soap and paper towels, violation corrected.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A container of barbacoa stored within the walk-in cooler measured 72°F to 93°F after cooling for over 3 hours. The cook rapidly reheated the barbacoa and started the cooling process over.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board attached to the cook line cold top cooler was heavily scored and discolored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn or missing caulking was observed around the kitchen food preparation sink.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Heavily discolored caulking was observed around the kitchen three compartment sink.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Food particles and/or grime was observed on the kitchen meat slicer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Food particles were observed within the door gaskets of the cook line cold top cooler.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several food contact containers were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Torn or missing caulking was observed around the men's restroom hand sink.
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11/15/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw sausage and raw steak were stored above french fries in the cook line cold top refrigerator. A piece of raw chicken was stored above butter in the standing reach in refrigerator in the kitchen. A box of raw shelled eggs was stored above a box of tortillas in the walk-in refrigerator. A package of raw steak was stored above canned drinks 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: Multiple cook line employees were observed putting on single use gloves without first washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage without a lid was stored next to the cook line microwave above the preparation table across from the cook line grill.
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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: Carnitas were 112°F in the cook line steam table.
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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: Sliced tomatoes were 44°F in the cook line cold top refrigerator. Raw steak was 53°F in a container sitting on the cook line preparation table.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot and cold water was not available to the cook line hand sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and paper towels were not available at the cook line hand sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: A live cockroach was observed on the wall by the cook line hand sink.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: An unapproved spray can of pesticide was observed on the storage shelf above the mop sink near the restrooms.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A container of dish soap was stored next to large cooking pots on the table beneath the television in the dining area. A bottle of all purpose cleaner was stored next to single use cups in the cupboard beneath the fountain machine.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Employee stated that linen scented bleach was used to make sanitizer water for the wiping cloth solution.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of tortillas, tomatoes, and raw steak were stored directly on the ground in the walk-in refrigerator. Carnitas (49°F) were observed cooling in a deep, covered container in the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-commercial crock pot was in use and stored on the food preparation table across from the cook line grill. The cutting board of the cook line cold top refrigerator was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A scoop with no handle was observed in the bulk bin of peanuts by the customer reach in freezer. A scoop with no handle was observed inside a bulk bin of spices stored on top of the cook line cold top refrigerator. The door of the cook line cold top refrigerator was severely damaged. A torn door gasket was observed on the cook line cold top refrigerator.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine test strips were not available to test sanitizer concentrations.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build up was observed inside the two ice cream freezers by the dining area exit. The interior of the microwaves above the kitchen hand sink were soiled with food debris. Ice build up was observed inside of the chest freezer by the produce rack. Ice build up was observed inside of the two chest freezers by the ice machine near the mop sink.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The pipe beneath the preparation sink in the kitchen was leaking. The caulking at the mens restroom hand sink was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall beneath the three-compartment sink in the kitchen was soiled with debris. Ceiling damage was observed inside of the mens restroom. The walls around the mop sink were heavily soiled with debris.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee cell phones and keys were stored next to spices on the storage rack across from the steam table in the kitchen.
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11/15/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw bacon was stored above containers of milk in the walk-in refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not present on the establishments menu for huevos rancheros and ceviche.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A glove was present in the basin of the kitchen hand sink. An employee was observed drying their hands on a common towel.
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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: Tamales were 122°-126°F on the cook line stove.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No cold water was present at the kitchen hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of onions was stored directly on the ground by the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A scoop with no handle was used as a scoop in the masa container.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the microwaves above the hand sink were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build up was observed in two of the ice cream chest freezers in the front area.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were open. The seam at the bottom of the dumpster was rusted out.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Food and food debris was observed on the floor beneath the three-compartment sink.
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