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05/11/2022
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 could not provide a certified food protection manager certificate upon request.
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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 (Pf)
The sanitizer solution in the 3 compartment sink did not reach at least 200 ppm quaternary residual.
Corrective action: the person in charge created a new batch of sanitizer in the 3 compartment sink with chlorine sanitizer. The final concentration reached at least 50 ppm residual chlorine. The person in charge agreed to get the chemical tower of quaternary sanitizer serviced.
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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)
Diced tomatoes (51° F) in the assembly line measured greater than 41° F.
Corrective action: the person in charge moved the tomatoes to rapidly cool.
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04/14/2021
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:
The person in charge could not provide vomit/fecal clean-up procedures upon request.
Corrective action: vomit/fecal clean-up procedures were reviewed and left on-site with the person in charge.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
An uncovered employee beverage was observed on the a stainless steel table located in the back dry storage area.
Corrective action: educated the person in charge that all employee beverages must have a lid.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The hand washing sink located in the women's restroom measured between 89° F - 96° F after continuous use.
The hand sink adjacent to the food preparation sink and the hand sink located in the drive thru area did not have proper signage stating that "employees must wash their hands."
Corrective action: proper signage in English and Spanish were placed at each of the hand washing sinks.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
Multiple packages of guacamole and queso were improperly thawing by sitting out at room temperature in the food preparation sink.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
An interior thermometer was missing from the two door reach-in refrigerator located across from the cook line.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
Multiple stainless steel containers were stacked when wet on the shelf adjacent to the fryers.
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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 hand soap dispenser located at the drive thru hand sink was not functioning properly upon inspection. A plastic food grade lid and a plastic food grade container were cracked and broken in the walk- in refrigerator.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The door gasket located at the standing two door freezer located next to the fryers was soiled with food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
The faucet located at the facilities utility sink was leaking.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments:
The facilities exterior dumpster was missing a drain plug.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
The wall located above the three compartment ware washing sink was soiled with dust. The ceiling, vent covers, and light fixtures located throughout the facility were soiled with dust. Multiple holes were observed in the walls throughout the facility.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
The ventilation hoods located above the cook line were soiled with dust and grease. A light bulb located in the walk-in refrigerator was non-functional.
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11/21/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility could not provide a certificate for a certified food protection manager. Corrective Action: Discussed requirements with manager.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The drive-thru area handsink was used as a dumpsink by evident of ice in the basin. Corrective Action: Discussed importance of designated handsinks with manager to review with employees.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Containers on the storage rack near the 3-compartment sink were stacked wet.
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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 cutting boards on the production line were grooved.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The light shields in the kitchen were soiled with debris. The base coving near the back door was in disrepair. Ice build-up was observed on the ceiling in the walk-in freezer. The floor under the syrup boxes at the slush machine was soiled with debris.
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12/03/2018
Inspection, Routine
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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: Beans in the right hot holding case were 114-122°F. The beans were voluntarily condemned as they could not be reheated.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Single service utensils were stored under chemicals by the employee break table and in the outside storage shed. Staff moved the single service utensils to a better location.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Quaternary ammonium test strips were not available.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The soda dispenser nozzles by the service window were soiled with food residue. The cabinet under the soda dispenser for customers was soiled with grime. The fan guards in the walk-in refrigerator were soiled with dust.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes by the rethermalizer were stacked and nested wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A dirty knife was stored with a clean knife in the knife rack by the 3-compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall to the left of the rethermalizer was soiled with food residue. The floor under the steam table was soiled with debris. The ceiling of the walk-in refrigerator was soiled with a rust-like substance.
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