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09/04/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments: Per the owner, a person in charge was not designated and in place at the facility on a regular basis.
Corrective action: education on having a person in charge at all times was provided.(Priority foundation)
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager was not associated to this facility.(Core)
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee was observed donning clean gloves, putting on an apron, and not washing their hands and donning clean gloves prior to food preparation.
An employee was observed touching a wet wiping cloth with gloves on and not washing hands and donning clean gloves prior food preparation.
An employee was observed donning clean gloves without first washing their hands to handle food.
An employee was observed washing their hands in the three compartment sink.
Corrective action: education on proper hand washing was provided.(Priority)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Food debris and a sprayer head were stored in the basin of the cook line hand sink.
Corrective action: the items were moved to an approved location.(Priority foundation)
Hand soap was not available at the cook line hand sink.
Corrective action: hand soap was provided to the hand sink.(Priority foundation)
Hand washing signage was absent at both kitchen hand sinks.(Core)
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: Raw packaged beef was thawing in the back on a rack and was green as an indicator of spoilage.
Corrective action: the beef was discarded, see voluntary condemnation for details.(Priority)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The table mounted can opener was soiled with excess food debris.(Priority foundation)
The sanitizer prepared in the three compartment sink measured less than 25 ppm Chlorine.(Priority)
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: Several containers of beef cooling on ice, in containers on the back lift top freezers measured between 80° - 118° F.
Corrective action: the beef was reheated to 165° F to be cooled again.(Priority)
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cooked potatoes in the right cook line cold top refrigerator measured 48° F.
Cooked chicken in the right cook line cold top refrigerator measured 51° F.
Sliced tomatoes in the left cook line cold top refrigerator measured 53° F.
Diced tomatoes in the left cook line cold top refrigerator measured 51° F.
Milk in the bottom right cook line cold top reach in refrigerator measured 57° F.
Items were rapidly cooled in the walk in refrigerator.(Priority)
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: A date marking system for all ready-to-eat, refrigerated foods held longer than 24 hours to be used or discarded in 7 days, was not in place at this facility.
Corrective action: education and a handout on proper date marking were provided.(Priority foundation)
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: Improper cooling methods were observed for the following:
Cooked beef tongue in too deep of a container, sitting on the floor, at room temperature, by the three compartment sink.
Several containers of cooked beef in too deep of containers without enough ice to adequately cool the food stored on the back lift top refrigerators.
Corrective action: education and a handout on proper cooling methods were provided.(Priority foundation)
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: Raw beef was being thawed at room temperature on a rack in the back kitchen.(Core)
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: Several flies were present throughout the kitchen.
Corrective action: education on proper pest management was provided.(Priority foundation)
A fly strip was located above the back hand sink.(Core)
The back door entrance was stored open.(Core)
Several harborage areas were present throughout promoting continue pest presence.(Core)
Live pests were present under the grill line equipment.(Core)
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Several containers of cooked food were being stored and cooled on the floor throughout the kitchen.(Core)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Wet wiping cloths were present throughout the kitchen not stored in sanitizer.(Core)
Sanitizer wiping cloth buckets were stored on the floor throughout the kitchen.(Core)
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| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
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Inspector Comments: The cook line hand sink drain pipe was leaking onto the floor below.(Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Several holes and cracks were present throughout the facility's walls and ceiling, making the surfaces not smooth and easily cleanable, as well as harborage areas for pests.(Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: A light fixture in the back kitchen above a food preparation table was unshielded.(Core)
A light bulb in a back kitchen light fixture was not functioning.(Core)
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12/12/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Three dented cans of crushed tomatoes were stored with wholesome cans on the shelves in the back dry storage area.
Corrective action: person in charge placed the dented cans in a morgue area to be returned for credit.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed cracking raw shelled eggs on the cook line and then not removing their gloves and washing their hands.
Corrective action: discussed with the person in charge the proper times in which employees need to wash their hands throughout their shift.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A sprayer head was stored in the basin of the cook line hand washing sink.
Corrective action: the sprayer head was removed from the basin of the hand washing sink.
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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: Three containers of cooked tripe measured between 100°F - 114°F after cooling for 5 hours on the rolling cart across from the cook line.
Corrective action: corrected by discarding (see voluntary condemnation).
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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: A container of cooked tripe measured 84°F in the cook line hot holding tables.
Corrective action: due to the cooked tripe remaining within proper time parameters, corrected by rapidly reheating the tripe to 165°F before placing back into hot holding. Inspector confirmed reheating temperature.
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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 green salsa measured 62°F on the rolling rack across from the cook line. The following items measured greater than 41°F at the cook line cold top refrigerator: sliced tomatoes (46°F), cooked chicken breasts (48°F), and cooked beef tongue (47°F). The following items measured greater than 41°F in the walk in refrigerator: cooked tripe (52°F), cooked whole potatoes (45°F), sour cream (45°F), cooked beef tongue (45°F), cooked chile rellenos (45°F), pozole (46°F), sliced raw bacon (45°F), red salsa (45°F - 57°F), green salsa (54°F - 57°F), shredded lettuce (45°F), red enchilada sauce (46°F), milk (45°F - 46°F), sliced American cheese (45°F), whipped cream (44°F), mayonnaise (45°F), cooked chicken breasts (45°F), sliced deli ham (45°F), cooked pork carnitas (45°F), menudo (45°F), cooked beef pastor (44°F - 46°F), cooked shrimp (44°F), habanero sauce (45°F), and cooked rice (45°F).
Corrective action: corrected by discarding (see voluntary condemnation).
Re-inspection of the walk in refrigerator needed.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Disposable paper towels were not accessible at the cook line hand washing sink upon inspection.
Corrective action: employee fixed the dispenser so that disposable paper towels were accessible.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A bottle of glass cleaner was unlabeled as to its contents on the shelf above the utility sink.
Corrective action: the bottle of glass cleaner was properly labeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Multiple slabs of frozen beef were improperly thawing on shelves in the back food preparation area. The ice intended for customer use located at the front counter was not self draining.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelving located in the ware washing area was rusted. Both door gaskets located at the two door reach in freezer were torn. The condenser unit located in the walk in freezer was leaking upon inspection.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: An internal thermometer was missing from the three door reach in refrigerator located across from the cook line.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple damp wiping cloths measured less than 50 parts per million chlorine residual on the cook line.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A large ladle was stored on the oven door handle thus not protecting it from contamination.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Two stacks of single use styrofoam take out containers were stored with their food contact surfaces facing upwards on the shelf above the cook line cold top refrigerator.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The right side faucet located on the three compartment ware washing sink was leaking. The faucet located at the utility sink was leaking. The drain pipe located beneath the hand washing sink in the men's restroom was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Numerous ceramic tiles were missing on the wall adjacent to the cook line hand washing sink. The ceiling vent located above the utility sink was falling from the ceiling. The floor to wall coving located in the back food preparation area was in disrepair. Several holes were in the wall above the hand washing sink located in the women's restroom.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Multiple light bulbs were non-functional above the cook line. The light bulb located in the walk in freezer was non-functional. The light bulb located inside of the two door reach in freezer was non-functional.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: An employee's purse and multiple bottles of over the counter medication were stored above clean dishes on the shelves located in the back food preparation area.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The trash can located in the women's restroom did not have a lid.
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12/05/2017
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A container of raw whole intact steak was stored above raw shelled eggs in the three door reach in refrigerator across from the cook line. A container of raw ground beef patties were stored above cooked, ready to eat shrimp in the three door reach in refrigerator across from the cook line. A case of raw ground beef patties were stored above a case of iceberg lettuce in the walk in refrigerator adjacent to the ware washing area. A case of raw bacon was stored above a case of iceberg lettuce in the walk in refrigerator adjacent to the ware washing area. A container of raw chicken was stored above ready to eat red sauce in the walk in refrigerator adjacent to the ware washing area. A container of raw whole intact steak was stored above cooked, ready to eat beef in the walk in refrigerator adjacent to the ware washing area. Two cases of raw shelled eggs were stored above corn tortillas and cooked, ready to eat tamales in the back walk in refrigerator. A case of raw bacon was stored above a case of butter in the back walk in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored next to a pan of cooked, ready to eat bacon on the shelf below the cook top.
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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: A large plastic container of cooked cow stomach measured 66°F after cooling overnight in the walk in refrigerator adjacent to the ware washing area thus not following proper cooling parameters; 70°F or below in the first two hours of cooling and then 41°F or below in the next four hours of cooling.
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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: Numerous cooked jalapeño peppers measured 94°F inside the fryer baskets located on the cook line. A container of green salsa measured 123°F in the hot holding table adjacent to the cook line. A container of red salsa measured 126°F in the hot holding table adjacent to the cook line.
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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 cooked pork measured 57°F on the shelf below the cook top. Two bags of raw pork chorizo measured 45°F on the three shelf cart adjacent to the cold top refrigerator.
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08/09/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Spoiled white onions were stored with wholesome white onions in the back dry storage area. Five rusted and dented cans of whole, peeled tomatoes were stored with wholesome cans in the back dry storage area.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Whole, raw shrimp was stored above ready to eat salsa in the walk in refrigerator. Raw bacon was stored above lettuce in the walk in refrigerator. Raw intact beef was stored above pooled raw eggs in the three door reach in refrigerator on the cook line.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory on the menu did not contain the disclosure statement and undercooked or raw items were not denoted with an asterisk or any other symbol.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage was observed on the three shelf cart on the cook line. An unapproved employee beverage was observed on the front service counter next to condiments given to consumers.
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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: The following items were improperly cooled for more than 6 hours (overnight) in the front walk in refrigerator and thus measured above 41°F: Horchata (45°F), cooked rice (47°F-52°F), red salsa (45°F-52°F), green salsa (44°F -56°F), cooked whole potatoes (47°F-51°F). Green chili located in the back walk in refrigerator was measured at 44°F, and was improperly cooled for more than 6 hours (overnight) in the back walk 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: Cooked chicken breasts in the three door reach in refrigerator were measured at 51°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The womens bathroom did not have disposable paper towels located at the hand sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Numerous, live fruit flies were observed surrounding bags of white onions in the back dry storage area. Several live flies were observed in the kitchen and and back storage room.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray bottle of glass cleaner was stored with customer foods at the front service counter. A box of soap was stored above basket liners in the cabinets below the soda machine. A container of multiple chemical spray bottles were stored above disposable paper towels in the cabinets beneath the soda machine.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A spray bottle of glass cleaner was unlabeled as to its contents at the front service counter. A spray bottle of Fabuloso and a spray bottle of glass cleaner were unlabeled as to their contents in the cabinets beneath the soda machine.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A large pot of cooked beef was stored on the ground adjacent to the front walk in refrigerator thus not protecting it from contamination. Numerous containers of food were observed being stored on the ground of the front walk in refrigerator. A small cooler holding ice for customers was not self draining at the front service counter. A bucket of milk and crates of raw vegetables were stored on the ground in the back walk in refrigerator. Bags of white onions were in contact with the ground in the back dry storage area. The scoop handle was stored in contact with ice given to customers at the front service counter. A container of cinnamon and sugar was stored uncovered on the shelf above the cook line cold-top refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed at the three door reach in refrigerator at the cook line. The shelving located in the front walk in refrigerator was rusty and in disrepair. Torn door gaskets were observed at the two door reach in refrigerator in the back food preparation area. The front walk-in refrigerator door gasket was torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not present in the three door reach in refrigerator on the cook line. Corrected on site.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the left microwave above the cold top refrigerator on the cook line 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 door gaskets at the three door reach in refrigerator on the cook line were soiled with debris. The fan guards in the front walk in refrigerator were dusty. The caulking behind the triple sink was soiled with debris. The shelving located above the triple sink was soiled with debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes were observed being wet stacked on the dish rack adjacent to the back food preparation area.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloths stored on the cold top refrigerator cutting boards were measured below 50 ppm (parts per million) chlorine residual.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Plates and bowls were stored with the food contact surfaces face up on the shelf above the cook line steam table.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single use aluminum take out containers were stored facing upwards on the shelves above the cold top refrigerator thus not protecting them from contamination.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet located at the mop sink was leaking. The back walk in refrigerator had a drain line that was not emptying into a drain. The caulking located behind the hand sink adjacent to the mop sink was in disrepair.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was left open. Trash was observed surrounding the dumpster.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling located at the cook line was soiled with grease and debris. The floor in the front walk in refrigerator was in disrepair. The ceiling in the front walk in refrigerator was soiled with debris and dust. Ceiling tiles were missing above the two door reach in refrigerator in the back food preparation area. Several holes were observed on the wall behind the hand sink located in the womens restroom.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb was non functional under the ventilation hood on the cook line. The light bulbs located in the ware washing area were not shielded. The light bulbs in the back food preparation area were not shielded. A light bulb was missing in the two door reach in freezer at the back food preparation area. The light in the walk-in freezer was not functioning correctly.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: An employee's purse was observed being stored on the shelves above customer foods in the back food preparation area.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap was observed at the back screen door that would not protect the establishment from pests entering.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilet located in the mens bathroom was not sealed to the ground.
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08/18/2016
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs and pooled eggs were stored above open containers of ready to eat carnitas at the cook line cold top refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The facility was offering raw and undercooked food items such as eggs any style and with no link or identification with an asterisk to the consumer advisory on the back of the menu.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the cook line was observed donning gloves in between tasks without washing his hands first.
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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 carnitas were 47°F (overnight) at the walk in refrigerator.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Several live flies were observed at the following locations: above the back area food preparation tables, the ware washing area, and the dry storage area outside of the back walk-in refrigerator.
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02/22/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above open containers of ready to eat items in the indoors walk-in refrigerator. A bowl with pooled eggs was observed on top of cooked meat on a shelf under the cook line grill.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: Items in the menu that are served raw or undercooked are not linked with an asterisks or other effective graphic means to the consumer advisory.
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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: Two plastic containers with rice at 50 - 56°F after cooling overnight (without temperature control) were stored in the indoor walk-in refrigerator.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: An unapproved insect killer was stored in the cabinet at the coffee station.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle stored in the cabinet under the coffee station was not labeled as to its content.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Scented bleach was being used for dish washing.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Two containers with meat, still under time and temperature parameters, were left to cool on a shelf under the cook line grill. Food containers were stored on the floor under the shelves rack in the indoor walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Grocery bags are used as containers to store food at the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gasket of the reach-in freezer at the food preparation area was torn. The gasket of the indoor walk-in refrigerator was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The bottom of the reach-in freezer by the food preparation area where ice wands were stored 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 shelves above the three compartment sink were observed dusty.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several scree holes were observed on the wall by the back door. The tile grout by the hand sink at the kitchen was observed in disrepair. Several ceiling panels at the food preparation area were observed in disrepair.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking of the hand sink at the men's restroom was in disrepair.
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09/28/2015
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A moldy tamale was observed stored with wholesome tamales in a gray container in the outside walk-in refrigerator.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: In the walk-in refrigerator at the kitchen, raw bacon was stored above open containers with ready to eat salsas and coked shrimp. In the outside walk-in refrigerator, a container with raw diced meat was stored above open containers with ready to eat green chile.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not included in the menu and the food items being served raw or undercooked were not asterisked and linked to the consumer advisory available on the customer tables.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the cook line was observed donning gloves without first washing hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A hose sprayer was observed in the basin of the hand sink at the kitchen.
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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: In the walk-in refrigerator at the kitchen, two gray containers with coked diced beef "al pastor", were 55-60°F after cooling for more than six hours (overnight). In the walk-in refrigerator outside, green chile in three plastic containers was 60-68°F, and tamales were 69°F after cooling for more than six hours (overnight).
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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 provided at the food preparation sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Several live flies were observed at the kitchen.
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05/26/2015
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Tamales that were not prepared at the facility or bought from a licensed provider were observed in the kitchen and outside walk-in refrigerators (prepared at home by a family member).
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were stored above ready to eat tomatillos in the outdoor walk-in refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory on the menu failed to asterisk the food items that were being served raw/undercooked.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee food in a bag was stored along with customer food in the walk-in refrigerator at 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: Shell eggs in a metallic container in a push cart at the cook line were 67°F. Sausage patties in the cold top refrigerator at the end of the cook line were 50°F. Cooked potatoes (diced) in a metallic container on the push cart at the cook line were 70°F. Beef "al pastor" in a metallic container under the grill was 79°F. Red salsa in the steam table next to the cook line was 70°F. Fish fillets thawing in a bucket were 56°F at the cook line.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored in the cabinet under the coffee brewer was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bucket with fish fillets was observed on the floor at the cook line next to the steam table. Containers of food in the walk-in refrigerators were stored on the floor.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the three compartment sink was in disrepair. The gasket of the two door reach-in refrigerator at the back of the kitchen was torn. The gasket of the cold top refrigerator at the end of the cook line was torn.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean metallic pans were stacked wet on the dish washing area shelves.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizing solution in a bucket at the cook line was less than 50 ppm chlorine residual. Corrected on site.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Knives were being stored in the crevices between the cold top refrigerator and the preparation table at the cook line. The utensil used to scoop ice was not stored in a way to prevent hand contact with the product.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single use containers were being reused to store food throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation sink was not properly attached to the wall. The caulking of the hand sink in the men's bathroom was in disrepair.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lid was kept open during the inspection.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Screw holes were observed on the walls at the cook line area. The wall by the mop sink area in the kitchen was in disrepair. A floor tile by the three compartment sink was loose. The wall/floor junction by the walk-in refrigerator in the kitchen was in disrepair. The wall frame of the back door was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light bulb in the walk-in refrigerator at the kitchen was not shielded. Several light bulbs were not shielded at the dish washing and back dry storage areas in the kitchen.
|
|
02/17/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A drop pan was stored in the basin of the warewashing area handsink. Corrected on-site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whipped butter (75°F) was stored on a shelf adjacent to the cook line steam table for less than 4 hours. Corrected on-site.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A container of floor cleaner was unlabeled as to its contents beneath the warewashing area handsink. Corrected on-site.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw beef was observed improperly thawing in a container of water on the floor of the back prep area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the double-door, reach-in freezer were torn. The door gaskets on the cook line reach-in refrigerator were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the walk-in refrigerator were heavily soiled with food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were observed in the wall adjacent to the mop sink. The wall was chipped and no longer smooth and easily cleanable adjacent to the back door to the kitchen. The floor coving adjacent to the walk-in refrigerator entrance was cracked.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not operational above the 3-compartment sink. A light shield was not provided above the 3-compartment sink.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employees' personal belongings were stored in the following unapproved areas: on the meat slicer, food storage shelves, and on cook line shelves.
|
|
11/18/2014
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not present on customer menus or otherwise present in the establishment to inform customers of raw or undercooked animal products.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing their hands in the three-compartment sink in the warewashing area. A hose spray nozzle was observed in the basin of the warewashing area handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was observed on a storage rack in the prep area. An unapproved, twist-top employee beverage was observed on a shelf in the kitchen.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A large, plastic container of green chile (44-46°F) was stored in the walk-in refrigerator overnight and failed to meet the required cooling parameters.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked pork (71°F) was stored out of temperature control beneath the stove.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw beef (90°F) was observed on top of an ice container in the prep area for less than 4 hours. A container of red salsa (51°F) was stored in the cook line cold-top refrigerator for less than 4 hours.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two unlabeled containers of floor cleaner were observed adjacent to the mop sink.
|
|
02/18/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburger patties were stored above cooked meat in the cold top reach-in refrigerator on the cook line.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed removing soiled gloves and put gloves on without first washing their hands.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The cook was not knowledgeable about the required cooking temperatures for chicken, beef and pork.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Red chili (118°F) and green chili (121°F) were stored on the hot holding table below 135°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken in a bowl on the prep table was 65°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the kitchen hand sink. The knob was broken off.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A sprayer (shut off valves) was attached to the mop sink faucet downstream of the atmospheric vacuum breaker.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip was observed above the hot holding table on the cook line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: An employee stated the onions are not washed before they are prepared for customer food.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board in the back where the ice machine is located was grooved. The cutting board on the cold top refrigerator was stained and grooved. The inside of the ice machine was in poor repair. Non-commercial grade plastic containers were used to scoop uncooked refried beans.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the walk-in cooler were rusty and in poor repair. The reach-in freezer chest gasket was duct taped. The gaskets on the cold top reach-n refrigerator were torn. The caulking on the 3-compartment sink was in poor repair. Non-commercial bags were used to line the pan in the hot holding table. The gaskets on the freezer were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan shields were soiled with dust in the walk-in refrigerator. Grease was observed on the screens and lights in the vent hood.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The dishes were stacked wet in the warewashing area.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket was less than 50 ppm chlorine residual at the front counter.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The handle of the scoop was stored in the rice. A customer cup was stored in the rice without a handle. The handle of the scoop was stored in the salt.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Re-use of single use containers were used to store customer food.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sink in the front service area was in poor repair.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster in the back of the restaurant was not being maintained, did not have a plug installed and was not covered by the lid.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Dust was observed on the ceiling above the cook line area. The floor was rusty in the walk-in cooler. The ceiling in the walk-in refrigerator was dusty. The ceiling in the back where the ice machine is located was dusty. Holes were observed in the wall behind the cold top. The paint was chipped on the wall behind the cold top refrigerator. The metal flashing under the stove was not secured to the floor. The wall tiles were missing on the wall between the kitchen and the warewashing area. The walls in the back near the ice machine were in poor repair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light shields were chipped in the warewashing area and not functioning. The light in the walk-in refrigerator was not shielded. The light shield in the kitchen was cracked. The lights were not functioning in the kitchen.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The stove burner was not under the hood.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking in the hand sink in the mens restroom was in poor repair. The toilet was not on the dispenser in the mens restroom. Holes were observed in the wall by the soap dispenser in the womens restroom.
|
|
07/23/2013
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory for undercooked hamburgers was not present.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling clean gloves without first washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping hands on his apron numerous times.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Potentially hazardous foods were found above 41°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The facility's food probe thermometer was not calibrated to 32°F in ice water.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The three compartment sink sprayer hung below the flood rim.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Numerous flies were present throughout the facility.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Containers of chemicals not necessary for the operation of the facility were stored on the ice machine and on the shelf above the ice machine.
|
