|
03/24/2022
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-103.11(I) Person-In-Charge-Duties (Pf)
A lack of managerial control due to improper monitoring and maintenance was observed in the temperatures of time/temperature control for safety foods.
Corrective action: The above was discussed with the operator.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were held above 41F: raw beef (62-64°F), raw chicken (53-61°F), pre-cooked chicken tenders (67-68°F) and nuggets (67-68°F), American cheese (60°F), chile rellenos (60-61°F), taquitos (57-59°F), and chimichangas (62°F) in the low-boy; goat cheese (56-57°F) and ready to eat taquitos (50°F) below the cold top; and monterey jack cheese (50-56°F) to the right of the steam table.
Corrective action: The chicken tenders, nuggets, American cheese, chile rellenos, taquitos, and chimichangas were discarded. See voluntary condemnation. The taquitos and goat cheese in the cold top were moved to a working refrigerator. The raw beef and raw chicken were covered with ice.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Three gallons of milk in the fridge to the right of the salsa cold top were held past their manufacture best-by date of 3/17/22 (1 gallons opened, gallon unopened) and 3/23/22 (1 gallon, unopened). Mole poblano in the walk-in refrigerator was held past its discard date (prepped 3/17/22).
Corrective action: The gallon of opened milk and mole poblano were discarded (see voluntary condemnation). The two unopened gallons of milk were placed in a morgue area.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
The back door had a gap larger than a 1/4 inch throughout the inspection.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Several wiping cloths on the cook line were not stored in sanitizer buckets between uses.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
The top of the salsa cold-holding unit was heavily soiled.
|
|
03/03/2020
Inspection, Routine
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
The person in charge did not have a verifiable means of ensuring staff were trained on reportable diseases and symptoms requiring exclusion.
Corrective Action: Ill employee policy was discussed and sample ill employee policies were provided.
|
| 04 - Foodborne Illness Risk Factors |
| Proper use of restriction and exclusion |
|
Inspector Comments:
2-201.12 Exclusions & Restrictions (P)
The main cook was observed preparing and cooking foods with only one barrier covering multiple wounds on their hand.
Corrective Action: Training was provided to the manager and employee, and the employee placed two barriers over the wounds before continuing to work with foods.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The right side ventilation hood was soiled with grease. The wire racks over the microwave were soiled with dust. The handle to the left microwave was soiled with food residue. The door gaskets to the 4-drawer refrigerator were soiled with food debris. The fan guard in the walk-in refrigerator was soiled with dust.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
The integral atmospheric vacuum breaker at the mop sink by the back door was left under continual pressure from a hose sprayer downstream.
Corrective Action: The hose sprayer was removed.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
Lights were observed as non-functional in the following areas: Cook line right side ventilation hood, dish washing room, over the ice machine, and in the dry storage room.
|
|
08/14/2019
Inspection, Routine (Enforcement)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hot water at the left hand sink in the back customer mens restroom was 71-72°F.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
Chlorine at the dish surface of the kitchen dishmachine measured below 50ppm chlorine residual.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Beans were 73-104°F after cooling for about 2 hours in the walk-in refrigerator.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Shredded cheddar cheese was 51°F and shredded mozzarella cheese was 47°F in an improperly made ice bath at the cook line.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The beer refrigerator by the dish machine in the bar was not equipped with a thermometer.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Onions in a mesh bag in the dry storage room were stored on the floor.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gaskets to the beer refrigerator by the dish machine in the bar were torn. The wall coving for the dirty drainboard at the dish machine was peeling off the wall. The back kitchen ventilation hood caulking was torn.
4-501.12 Cutting Surfaces (C)
The white cutting board at the grill line was pitted and scored.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior of the sliding door refrigerator at the bar was soiled with grime. The interior of the left keg refrigerator at the bar was soiled with food grime and residue.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
The integral atmospheric vacuum breakers at the mop sink and at the sink in the dish pit were left under continual pressure from shut-off valve (hand sprayers) located downstream.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments:
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C)
A trash receptacle was not present in the room with a hand sink and food preparation sink.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
Several lights at the cook line, warewashing area, and dry storage room were observed as non-functional.
|
|
04/25/2019
Inspection, Routine (Enforcement)
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Chips and taco shells at the grill line and above the ovens were not covered.
3-304.15(A) Gloves, Use Limitation (P)
An employee was observed wiping their gloved hands on a common towel, then wiping them on their soiled apron, and going to cover foods and touch clean equipment without removing their soiled gloves to wash their hands.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Knives and spatulas at the grill line were soiled. The collander at the grill line used to drain shrimp was soiled. An employee at the grill line dropped a towel on the floor then placed it on a cutting board.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Sauce with cooked potatoes in the walk-in refrigerator was marked appropriately with a use by day of 4/24 but was kept in the refrigerator past the 7 day use requirement.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
A salsa container in the salsa cold-top refrigerator was not date marked.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
Cut lettuce (46°F) recently cut and corn (52°F) recently opened from a can in the grill line cold-top refrigerator were not cooling to 41°F using an effective method.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of chlorine in the sanitizer bucket at the grill line was less than 50 ppm. An employee used a soiled oven mitt to clean the steam table counter. Sanitizer buckets throughout the kitchen were stored on the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs at the grill were stored in ice water. Knives at the grill line were stored in crevices at the refrigerators.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.12 Cutting Surfaces (C)
The grill line cutting boards were scored, pitted and stained.
|
|
02/19/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-102.11(C)(6) Demonstration (Pf): The person in charge was unable to describe the safe cooking temperatures for fish or chicken.
2-102.11(C)(7) Demonstration (Pf): The person in charge was unable to state the required cold holding, hot holding, and cooling temperatures and parameters.
2-102.11(C)(9) Demonstration (Pf)
2-102.11(A) Demonstration (Pf): The person in charge was unable to demonstrate adequate food safety knowledge based on the number of priority item violations observed during the inspection.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C): A certified food protection manager was not available at the facility.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf): The person in charge was unable to detail the correct process for properly cleaning any vomit or fecal incidents that occur within the facility, and stated that sanitizer was used to clean any highly hazardous bodily fluids. On-site training was provided and a guidance handout was provided.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P): An employee was observed entering the bar and working directly with food without washing their hands. An employee was observed wiping hands on a soiled apron in the cook line. An employee was observed going from handling dirty dishes to handling clean dishes without washing their hands.
2-301.12 Cleaning Procedure (P): Multiple employees in the kitchen were observed washing their hands for only five seconds. An employee was observed rinsing their gloved hands in the kitchen food preparation sink.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P): An employee at the bar was observed handling ready to eat limes with their bare hands. The drink with the lime was provided to a customer before the inspector could intercept, and the employee was instructed to wash their hands and obtain tongs to handle more limes.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C): Handwashing signage was not available at any of the hand sinks.
6-301.12 Hand Drying Provision (Pf): Paper towels were not available to the hand sink at the bar. Staff restocked the paper towels at the hand sink. Paper towels were not provided to the hand sink at the service line.
6-301.13 Handwashing Aids and Devices, Use Restrictions (C): A soap dispenser was located at a dump sink at the bar.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P): Cooked beans and cooked chicken in the walk in refrigerator were contaminated with fluid leaking from the condenser unit. The cooked beans and chicken were voluntarily condemned.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P): Raw shell eggs were stored above ready to eat cheeses on a shelf in the walk in refrigerator.
3-304.11 Food Contact with Equipment, Utensils, and Linens (P): An employee was observed using the same tongs to place raw chicken on the grill and to take ready to eat cooked chicken off of the grill.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf): The interior of the nacho chip dispenser was soiled with grime. The interior of the ice machine was soiled with a mold-like substance. The blade to the mounted can opener was soiled with food residue.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P): Portuguese sauce was 80°F in a metal container after approximately 2.5 hours of cooling at room temperature. The sauce was voluntarily condemned.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf): Salsas, taquitos, chicken nuggets, and chicken tenders at the grill line were not date marked.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf): A unlabeled chemical spray bottle was stored at the front wait station.
7-201.11 Separation-Storage (P): A chemical spray bottle of degreaser was stored on the top of the food preparation table in the kitchen. A chemical cleanser was stored on the 3-compartment sink clean dishes drainboard by clean cutting boards.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf): Multiple containers of chicken soup were observed cooling in stacked metal containers at room temperature in the kitchen.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204-112 Temperature Measuring Devices-Functionality (C): A thermometer was not present in the 4-drawer refrigerator under the grill at the grill line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C): Food that was cooling was stored in pans on the floor by the back grill line. Drink mixes in containers at the bar were stored directly on the floor.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C): Wiping cloths were stored out of sanitizer while not in use throughout the kitchen. Sanitizer buckets in the wait staff station, the bar, and the grill line were stored directly on the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C): Tongs at the grill line were stored in ice water while not in use. The handle for the scoop in the bulk salt bin was stored in direct contact with the salt. A knife was stored in the crevice of the top cover of a cold-top refrigerator at the grill line.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C): Dishes were stacked and nested wet in the dish washing area.
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Coffee filters in the wait station were stored uncovered and unprotected from possible contamination. Buckets used to transfer ice were stored directly on the floor in the wait station.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C): Single service containers at the bar were stored upright and unprotected from possible contamination.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C): Shelves in the walk-in refrigerator were covered in a rust-like substance. The interior of a 2-door refrigerator at the bar was covered in a rust-like substance. The fryer at the back kitchen was covered with a plastic wrap that was not smooth or easy to clean.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C): The food preparation sink was not fully sealed to the wall. The ventilation hood was not fully sealed to the wall.
4-501.12 Cutting Surfaces (C): Several of the cutting boards attached to the cold-top refrigerators at the grill line were stained and scored. The white cutting board at the bar was stained.
4-501.11 Good Repair and Proper Adjustment-Equipment (C): The door gaskets to the 2-door refrigerator by the dish machine at the bar were torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The door gaskets at the 4-drawer refrigerator at the stove was soiled with food debris and food residue. The door gaskets at the 2-door salsa refrigerator in the wait station were soiled with grime. The interior of the ice cream freezer was soiled with an accumulation of ice. The bottom of the broiler at the grill line was heavily soiled with grime. The soda gun holster at the bar was soiled with a mold-like substance.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P): A hose with a shutoff valve (hand sprayer) was located downstream of the integral atmospheric vacuum breaker at the mop sink leaving the system under continual pressure. The shut-off valve was removed during the inspection.
5-205.15 System Maintained in Good Repair (C): The cap to the atmospheric vacuum breaker at the hand sprayer in the dish washing room was missing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C): Water was observed pooling on the floor in the walk-in refrigerator. The wall behind the cold-top refrigerators at the grill line was soiled with food debris. The ceiling in the wait station room was soiled with food debris. The floor under the ice bin at the entrance of the bar was soiled with grime.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C): The base coving in the dish washing room was not sealed to the wall and was in disrepair.
6-201.11 Floors, Walls and Ceilings-Cleanability (C): Several holes were present in the wall above the stove at the grill line. The floor in the wait station room and by the back grill line was in disrepair and not smooth and easily cleanable.
|
|
10/01/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two liqueur bottles at the bar were adulterated with several fruit flies. Chocolate ice cream in the ice cream freezer was adulterated with condensate ice.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef patties at the walk-in refrigerator pass-thru doors were stored above ready-to-eat lettuce.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the back kitchen handled soiled laundry then handled food without removing their gloves and washing their hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed cleaning floor drain covers in the three-compartment sink. A spoon was observed in the far exposition line/wait station hand sink basin.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was observed on the food preparation sink drainboard.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Chicken soup was 73°F after cooling for more than two hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken soup on a speed rack outside the walk-in refrigerator was 63°F. Salsa in the wait station area cold-top refrigerator was 47°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of chlorine residual at the dish surface after the final rinse of the kitchen dish machine was less than 50 ppm.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the far exposition line/wait station hand sink.
|
|
04/06/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A whiskey liquor at the bar was adulterated by a winged insect. The whiskey was voluntarily condemned.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed eating at the grill line and did not wash their hands before continuing with food preparation. An employee was observed switching tasks from cleaning at the grill line to food preparation without washing their hands. Hand washing was discussed with the manager.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The bar hand sink was being used as a dump sink, as evidenced by a food strainer and a lime wedge observed in the basin. A wiping cloth was being stored in the bar hand sink basin. The strainer and cloth were removed, and hand sink use was discussed with the manager. An employee at the bar washed their hands with their gloves on. The employee was instructed to remove their gloves prior to hand washing.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the bar was observed cutting ready-to-eat limes with their bare hands. Employee was educated to wear gloves when handling ready-to-eat food items.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off valve (rinse sprayer) was observed downstream of the warewashing area mop sink atmospheric vacuum breaker. The rinse sprayer was removed by staff.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of disinfectant and a chemical spray bottle of bleach in the employee restroom were unlabeled as to their contents. These containers were properly labeled by an employee.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The sides of microwaves at the grill line were covered in the manufacturers' plastic protective sheet, which was not smooth or easily cleanable. Aluminum foil was observed on the side of the hot holding unit near the rear kitchen cooks' line. The single-compartment food preparation sink was not fully sealed to the wall. Gaps were observed in the rear kitchen ventilation hood filters. Door gaskets were torn on the walk-in refrigerator main door and in the pass-thru doors. The walk-in refrigerator raw meat shelves were rusted.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not observed in the 4-door cold-top refrigerator or in the 3-door cold-top refrigerator at the grill line.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The chip dispenser food contact surfaces by the ice cream freezer were soiled with food grime.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The non-food contact surfaces above the front kitchen gas range stove were soiled with grime. The door gaskets in the lowboy 4-drawer refrigerator at the grill line were soiled with grime. A slime mold-like substance and hard mineral build-up were observed in the ice machine. A slime-mold like substance was observed in the soda gun holster at the bar. Door gaskets in the refrigerator at the bar were soiled with grime. The walk-in refrigerator condenser fan guards were soiled with dust. Several door gaskets in both 4-door reach-in freezers were soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths were not stored in sanitizer solution in between uses at the grill line and at the food preparation table by the ice maker.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink basin was stained black and brown. The employee restroom hand sink was not fully sealed to the wall. The single-occupancy women's restroom hand sink was slow to drain.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: A trash receptacle was not available to the hand sink at the grill line. The employee restroom waste container for women's sanitary products was not lined with a plastic or wet-strength paper bag. Grease accumulation was observed outside of the outdoor waste grease storage container.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall to the left of the hand sink at the bar was soiled with grime. The ventilation panel above the cold-top refrigerators at the front kitchen grill line was soiled with dust. Two gaps were observed in the rear kitchen floor seal. Several floor tiles in the walk-in refrigerator were cracked. Two ceiling vents above the back door were soiled with dust. A ceiling tile above the rear kitchen mop sink was removed. The employee restroom ceiling vent was soiled with dust. The back door air curtain vents were soiled with dust. The floor under the bar dish machine was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple lights were observed as non-functional in the front kitchen grill line ventilation hood. A light was observed as non-functional over the ice maker. A light was observed as non-functional over the cold-top refrigerator at the front kitchen grill line. A light bulb in the walk-in refrigerator was not functioning. Two ceiling light tubes in the dry storage room were not functioning. Three ceiling light tubes above the rear kitchen mop sink were not functioning. A light bulb in the employee restroom was not functioning. Three ceiling light tubes above the rear kitchen beer cabinet were not functioning.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The men's and women's single-occupancy restroom doors were not self-closing. The toilet paper in the employee restroom was not stored in the dispenser.
|
|
06/15/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A container of whipped cream was stored in drink ice at the bar, and the drink ice was being served to customers.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee filled a sanitizer bucket from the wait station hand sink. The bar hand sink was being used as a dump sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the bar handled ready-to-eat drink garnish with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Diced tomatoes were 44-47°F, shredded cheese was 46°F, and sour cream was 47°F in the right exposition line cold-top refrigerator. Shredded cheese was 47-54°F in an ice bath at the exposition line. The far left salsa was 44°F in the wait station cold-top refrigerator.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The food probe thermometer measured 22°F in a 32°F ice bath.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of chlorine residual at the dish surface after the final rinse of the bar dish machine was less than 50 ppm.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser in the warewashing area was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cooked chicken was 125-130°F on the rear food preparation area table and was cooling at room temperature.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the following units were torn: the grill line refrigerator drawers, the left exposition line cold-top refrigerator, the bottom right reach-in freezer door across from the walk-in refrigerator, and the glass doors to the walk-in refrigerator. The caulking at the food preparation sink and at the warewashing area sinks was cracked.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not provided in the following refrigerators: the left and right exposition line cold-top refrigerators and in the wait station cold-top refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the table-mounted can opener was soiled with food residue. The exposition line cutting boards were stained brown.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the grill line refrigerator drawers and in the right exposition line cold-top refrigerator were soiled with food debris. The interior of the ice cream, sliding door chest freezer was soiled with ice accumulation. The walk-in refrigerator condenser fan guards were soiled with dust.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The concentration of wiping cloth solution in a sanitizer bucket at the grill line was less than 50 ppm chlorine residual.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the employee restroom toilet base was cracked. The hand sink in the employee restroom was not sealed to the wall, and its faucet base was loose.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes in the wall were observed above the rear food preparation area hand sink and above the white margarita mixing bins. The wall behind the rear food preparation area stove was soiled with food residue. The walk-in refrigerator floor was soiled with food debris. The floor under the dry storage area shelves was soiled with food debris. The base cove near the back door near the hot water heater was in disrepair. The floor outside the customer restrooms and near the wet floor signs was peeling off.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Three light bulbs in the grill line ventilation hood were not functioning.
|
|
06/15/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping their gloved hands on a common cloth located on the side of their apron.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was observed stored in the bin of drink ice at the bar.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken nuggets (58 F), burritos (45-46 F) and raw steak (44 F) stored in the pull out drawer refrigerator unit were stored above 41 F. Watermelon and tequila located in the bar area was 67 F stored on the counter top at room temperature.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets located throughout the facility were torn. The cutting boards located on the cook line were scored.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Water was pooled on the bottom shelf of the reach in refrigerator located in the wait station area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets located throughout the facility were soiled with food debris and grime. The vent located in the walk in refrigerator was soiled with dust.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored on the grill line handle at knee level.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall located behind the kitchen fryer. The wall located behind the dish machine was soiled with mold.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Several unused items were stored in the back kitchen area.
|
|
02/13/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee handling raw beef failed to remove soiled gloves and wash hands before handling a cooking pot.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle was attached to the hose connected to the exterior sink in the ware washing area.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the bar hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of onions was not stored 6 inches off of the floor in the dry storage room.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Aluminum foil was used to line the hot press on the counter at the order pick up area. Rust was observed on the shelving in the 2-door refrigerator next to the salsa cold top cooler. The colored cutting boards hanging at the 3-compartment sink were scored and worn.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Aluminum foil was used to cover the back of the stove in the preparation area. The far left cabinet door was broken at the order pick up area. The paper towel dispenser was not secured to the wall by the ware washing area. The drawers would not shut properly on the preparation table by the glass walk-in cooler doors.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice build up was present in the ice cream freezer. The interior of the left microwave on the cook's line was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The preparation table drawers were soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Cloth towels were present around the ice bin at the bar.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were observed hanging from the oven handle on the cook's line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Water was observed below the water heater. The hand sinks were not sealed to the wall in the employee restroom and the right hand sink in the large women's restroom.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light bulbs were not functioning in the kitchen.
|
|
02/05/2014
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The establishment offers "huevos rancheros" with undercooked eggs on the menu and does not have an asterisk next to it to highlight the consumer advisory.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitization rinse cycle in the bar warewashing machine had a concentration less than 50 ppm chlorine residual.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the bar handsink. Paper towels were not provided to the waitstation handsink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A spray can of pesticide was stored near hot sauce on a shelf below the waitstation counter.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of degreaser was stored on the food preparation sink drainboard. Chemicals were stored near hot sauce on a shelf below the waitstation counter. A bottle of window cleaner was stored near margarita glasses behind the bar. A bottle of window cleaner was stored near utensils below the bar liquor shelves.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was unlabeled as to its contents below the warewashing counter.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Clear plastic liquid bottles inside the cook's line cold-top cooler were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw chicken was stored above raw pork in a cold-drawer below the grill. Taco shells were stored unprotected from contamination above the oven along the cook line. Tortilla chips were stored unprotected from contamination on a shelf across from the cook's line oven. A bag of onions was stored on the floor in the dry storage room.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The racks were rusted in the large waitstation reach-in cooler. Large plastic food containers were cracked on the clean dish racks near the warewashing area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The oven mitts stored along the cook line and in the back food preparation area were burnt and in poor repair. A block constructed of porous wood was used to support the cook's line steam table. The caulking was torn above the ice machine lid. The caulking was torn on the food preparation table in the back preparation room. The drawers below the back room food preparation table were in poor repair. A gap was present between filters in the back room ventilation hood. The door gasket was torn on the cook's line cold-top cooler.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The warewashing counter caulking contained mold.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not present in the cook's line cold-top cooler. A thermometer was not present in the waitstation cold-top cooler.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cold-drawers below the grill were soiled with food debris. The cutting board on the cook's line cold-top cooler was stained with food debris. Ice was present on the ice cream reach-down freezer interior walls making them not smooth and easily cleanable. Food containers and lids stored on the clean dish rack near the warewashing area were soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelf above the cook's line microwave was soiled with grease. The interior of the cabinet below the cook's line microwave was soiled with debris. The drawer below the cook's line microwave was soiled with grease. The exterior of dressing pitchers in the cook's line cold-top cooler were soiled with food debris. The exterior of the large waitstation reach-in cooler was soiled with food debris. The clean dish racks near the warewashing area were soiled with debris. The cook's line cold-top cooler door gaskets were soiled with food debris. The three-compartment sink was soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The underside of the warewashing counter was soiled with debris. The warewashing pre-rinse sprayer was soiled with debris. The warewashing machine ventilation hood was soiled with debris. The exterior of the warewashing machine was soiled with debris. Clean food containers were stacked wet on the clean dish rack near the warewashing area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs hanging on the oven door handle below the stove were not stored in a manner that protects them from contamination. Ice buckets were stored on the floor in the waitstation area. A scoop handle was submerged in dry rice below the back room food preparation table. A scoop handle was submerged in ice in the bar ice bin. Spoons were stored at opposite ends in a utensil tray on the waitstation counter.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service containers were stored with food contact surfaces exposed to contamination on a shelf across from the cook's line oven.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The three-compartment sink drainage pipe leaked water onto the floor. Backflow prevention could not be verified during the inspection for the ice tea machine, coffee machine, and horchata machine in the waitstation area. A splash guard to protect the clean dish rack was not provided to the warewashing area handsink. The mopsink was soiled with debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Food debris was present on the floor near the cook's line stove. The floor was cracked near the cook's line cold-top cooler. The walls in the warewashing area were soiled with debris. A ceiling tile was missing in the warewashing area. The floor was greasy below the back room ventilation hood. The floor below the bar counter was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning in the cook's line ventilation hood. A light was not functioning above the back room preparation area. A light was not functioning in the walk-in cooler.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: A ceiling vent was soiled with dust near the back door.
|
