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12/06/2019
Inspection, Routine
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) A bodily fluid clean-up plan was not available for review within the facility. Action: Vomit/diarrheal clean-up guidance was given to the owner.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P) The gloved cook handled raw unpasturized shelled eggs then began touching in use utensils and cooler door handles located on the grill line. Action: The owner instructed the cook to removed their gloves and wash their hands after handling shelled eggs and replaced/ cleaned all contaminated surfaces.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments: 3-403.11 Reheating for Hot Holding (P) Several house-made items (ground beef, refried beans, carnitas, and green chill) stored within the facility's steam table measured 67°F to 113°F after 1.75 hrs. The inspector noted that the water within the steam table measured 136°F. Action: Once notified the owner rapidly heated all items to 165°F within the microwave before returning to the steam table.
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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) Several portioned bags of tamales prepared the day before were not Properly date marked. Action: Staff will date mark all required consumer foods.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Several squirt bottles filled with vegetable oil located on the grill line were not labeled as to their contents.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Several clean knives were stored with their blades between a wall and a magnetic strip located above the facility's three-compartment sink.
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12/19/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A gloved employee was observed touching the rim of an employee drink then touching in use utensils without first removing their gloves and washing their hands. Discussed proper hand washing with employees, violation corrected.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A strainer was stored in the hand sink located next to the cook line. The strainer was removed, violation corrected.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several unapproved employee beverages were observed throughout the kitchen. Discussed proper drink container and drink storage with staff, violation corrected.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Per staff, in-use utensils and cutting boards are washed, rinsed, and sanitized once a day. Discussed proper time parameters for sanitizing in-use equipment, violation corrected.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of cold medicine was stored above single service containers on the storage rack located behind the cold top refrigerator. The bottle was moved to an approved location, violation corrected.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squeeze bottles and bulk bins containing food were not labeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several scoops without handles were present within the bulk food containers.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Excessive ice accumulation was observed within the interior of the reach-in freezer located next to the dish storage rack.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked wet on the dish drying rack located near the rear kitchen exit.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service containers and coffee filters were stored with their food contact surface face up on the storage rack behind the cold top refrigerator. Large togo containers were stored with their food contact surface face up on the dry storage rack next to the walk in refrigerator.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Not all lights were fully functioning in the kitchen vent hood. Lights were not adequately shielded throughout the facility.
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12/29/2017
Inspection, Critical Item
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A proper consumer advisory was not provided on the chalkboard menu.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved employee beverage containers were present on the counter next to the coffee machine.
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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: Rice measured 95 degrees F in a pan on the stove.
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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 el pastor measured 65 degrees F inside the cold top refrigerator.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided at the hand sink outside the walk-in refrigerator. Soap and paper towels were not provided at the hot line hand sink.
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06/08/2017
Inspection, Follow-Up
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A proper consumer advisory was not provided and the establishment serves undercooked eggs.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two open top employee beverages were present in the kitchen area, one on the coffee preparation table and another on top of the industrial mixer.
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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: Based on predictive modeling (one degree every ten minutes), a large metal pot of cooked beans measuring 59 degrees F, was not properly cooling inside the walk-in refrigerator.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not readily accessible at the hand sink to the left of the stove area.
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05/24/2017
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided and the establishment serves undercooked eggs.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Multiple employees were observed donning gloves without out washing their hands prior.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Children's beverages were stored on the preparation table next to the reach-in freezer near the kitchen entrance from the dining area. An open top employee beverage was stored above cut lettuce in the walk-in refrigerator.
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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 tamales were observed being cooled at room temperature in the front service area and were tested at 79°F and on the main 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: Cooked sausage was tested at 72°F in the walk-in cooler.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A probe type food thermometer was not present in the facility at the time of the inspection.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the hand sink near the walk-in cooler door. Soap was not accessible at the hand sink next to the preparation sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food was stored on the floor in the walk-in cooler. Cooked tamales were observed being cooled in a non-commercial grade beverage cooler in the dining area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The left most light on the cook's line ventilation hood did not function.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee belongings were stored with food items under the main kitchen preparation table.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Children were observed in the kitchen at the time of the inspection.
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11/15/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Multiple staff were observed changing from soiled to clean gloves without washing their hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A soiled rag was present in the basin of the hand sink next to the preparation sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several beverage containers were present on the preparation table next to the reach-in freezer next to the kitchen entrance.
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| 02f - Critical |
| Personnel: Demonstration of knowledge |
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Inspector Comments: Staff verbalized that foods were cooled from 185-125°F in 3 hours.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the hand sink next to the three compartment sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Personal medications were stored with food and utensils on the storage racks behind the cold top coolers on the cook's line.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test kits were not provided for Quaternary Ammonia and Quaternary Ammonia is used as a food contact surface sanitizer in the three-compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the dry storage area was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light on the cook's line ventilation hood did not function.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A large amount of lawn mowers, leaves, construction materials, chemicals, and debris were present in the rear of the establishment. The back kitchen screen door was in disrepair and not preventative of pest entrance.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Unauthorized children were present in the food preparation area of the kitchen.
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11/05/2015
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A kitchen employee put on food handling gloves with out washing his hands first.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist top drink and an approved employee drink were stored incorrectly on the food preparation table along the east wall of the kitchen.
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08/31/2015
Inspection, Follow-Up
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chorizo was stored with cheese and tamales in a container in the tall kitchen reach in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist top drink was observed stored in the tall kitchen reach in refrigerator.
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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: Raw chorizo was tested at 50°F, cooked tamales were tested at 49°F, raw shelled eggs were tested at 47°F in the tall kitchen reach in refrigerator.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: No food probe thermometer (0°F-220°F) was available for use at time of inspection.
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08/11/2015
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw bacon and raw packaged beef were stored above raw vegetables in the sliding door refrigerator on the South side of the kitchen.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee screw top beverage was stored in the south cold-top and in the sliding door refrigerator with food to be served to customers.
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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 items were tested at temperatures ranging from 45°F - 68°F: shredded cabbage (68°F); green salsa (58°F); shredded pork (50°F); sour cream (45-49°F); shredded beef (46°F); shredded cheese (44°F); uncooked bacon (51°F); and milk (51°F) were stored in the sliding door refrigerator. Flan (48-50°) was stored in the deli case on the South side of the dining area.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: No probe thermometer ranging from 0°F - 220°F was present in the facility.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No paper towels were present at the hand sink to the left of the three compartment sink.
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02/03/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist top drink was found on the kitchen food preparation 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: A bag of tamales was cold holding at 52°F on the kitchen food preparation table.
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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 kitchen hand sink on the south side of the food preparation line. No paper towels were available at the hand sink on the north side of the food preparation line.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Two water spray bottles were not properly labeled as to their contents.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: No test strips were available to test the quaternary ammonia sanitizer in the three compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the three compartment sink was soiled with food debris. The mop sink wall was soiled with debris.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The restroom toilet was not sealed to the floor.
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10/09/2014
Inspection, Follow-Up
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| 03g - Critical, Food Borne Illness Risk |
| Food Temperature Control: Adequate equipment to maintain food temperatures |
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Inspector Comments: The facility lacked adequate equipment for cooking and cooling potentially hazardous foods.
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| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
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Inspector Comments: The kitchen was rearranged and food preparation added without the addition of a hand wash sink or sinks.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were observed on the floor in the store room next to the rest room.
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10/03/2014
Inspection, Critical Item
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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: Cooked chopped beef on the cold top was 52°F.
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| 03g - Critical, Food Borne Illness Risk |
| Food Temperature Control: Adequate equipment to maintain food temperatures |
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Inspector Comments: The facility lacked adequate equipment for cooking and cooling potentially hazardous foods.
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| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
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Inspector Comments: The kitchen was rearranged and food preparation added without the addition of a hand wash sink or sinks.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were observed on the floor in the store room next to the rest room.
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04/21/2014
Inspection, Follow-Up
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee washed her hands without soap, at the food preparation sink instead of the hand wash 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: Shredded cheese was 50°F on the cold top.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided at the mop sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were present under the shelves in the storage room next to the rest room.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Chemical bottles in the mop sink room and under the 3-compartment sink were not labeled.
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04/14/2014
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: On the cold top, shredded cabbage was 50°F, cilantro salsa 45°F, salsa 45°F, and shredded cheese was 48°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided at the mop sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were present on the floor of the storage rom next to the restroom.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Unlabeled chemical bottles were present in the mop sink room and under the 3-compartment sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Shelves below the food preparation table and above the sold top were lined with foil. Storage shelves in the kitchen were made of bare particle board. A non-commercial ice machine was in use.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cold top door gaskets were torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The 3-compartment sink was not adequately sealed to the wall.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: One of the 2 probe thermometers provided was not accurate to within 2°F.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Sanitizer test strips were not provided on site.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The 3-compartment sink was set up for dishes to be washed, sanitized, rinsed instead of washed, rinsed, then sanitized.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils by the kitchen door were stored in opposing directions.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The restroom trash can was overflowing.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Toilet paper was not provided in a dispenser.
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10/17/2013
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee food was stored with customer food in kitchen refrigerators.
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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 cabbage was 50°F, shredded cheese 52°F, salsa 49°F on the kitchen cold top. Cooked meat inside the same unit was 47°F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food probe thermometer reading 0-220°F, accurate to within 2°F was not available on site.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the kitchen hand wash sink.
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