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05/22/2019
Inspection, Routine
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P)
-A bucket of sanitizer located below the preparation table in the kitchen and a bucket of sanitizer located next to the soda machine in the front service area measured greater than 400 ppm quaternary ammonia. Corrective Action: Staff remade the sanitizer with the correct concentration.
7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle was not labeled as to its contents below the three compartment sink. Corrective Action: Staff identified the chemical and labeled the spray bottle.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Several squeeze bottles containing food were not labeled as to their contents.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
-Several wet wiping cloths were not stored in a sanitizer solution when not in use.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Several scoop handles were stored in direct contact with food in containers located on the dry storage rack next to the preparation sink in the kitchen.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Dishes were stacked wet on the shelf located above the three compartment sink in the kitchen area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The preparation sink/table located next to the walk in refrigerator in the kitchen area was not sealed to the wall. The caulking behind the three compartment sink was moldy. The caulking under the grill hood was in disrepair.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The gasket on the tall upright reach in freezer in the back dry storage area of the kitchen was torn.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-Floor tiles beneath the preparation sink and behind the grill were either missing or in disrepair. A large hole was present in the wall below the three compartment sink.
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01/18/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was unable to provide certification for completion of a certified food protection manager course. Facility will comply within 30 days.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - Unapproved employee beverages were observed throughout the kitchen on the food preparation table, next to the cold top refrigerator, and next to the front cash register. Staff discarded the employee beverages and approved beverage containers were discussed.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: 3-301.11 Preventing Contamination from Hands (P) - An employee was observed using bare hand contact with a tortilla on the cook line. Proper use of gloves was discussed with staff.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) - The hand sink in the kitchen and the hand sinks in the restrooms did not have proper signage. Staff will place a sign at each of the hand sinks.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Shell intact eggs were stored on the top rack above ready to eat food in the walk in cooler. Raw pork was stored above ready to eat food in the walk in cooler. Raw chicken was stored next to produce on the bottom rack in the walk in cooler. The eggs and raw pork were moved to a lower rack with raw animal products with same cooking temperatures and the produce was moved away from the raw chicken.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf) - A sanitizer bucket measured less than 200 ppm quaternary residual next to the drink machine in the front service area. The sanitizer was replaced.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C) - Per staff, in place cutting boards were being washed, rinsed, and sanitized at the end of each day. Discussed cleaning surfaces in contact with temperature controlled foods every 4 hours.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P) - The following items measured above 41°F in the walk in refrigerator after cooling overnight: cooked Al pastor (44°F), marinated pork (50°F), and chicken and steak fajitas (45°F). All mentioned items were discarded.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - The following items measured above 41°F in the cold top reach in refrigerator: cut tomatoes (47°F - 52°F), guacamole (47°), milk (47°), cut queso cheese cubes (45°F), and cotija cheese (45°F). The tomatoes and milk were discarded and the guacamole, queso cheese cubes, and cotija cheese were moved to the walk in refrigerator to cool. Staff lowered the temperature on the refrigeration unit.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - The following items were not date mark labeled in the walk in refrigerator and the cold top reach in refrigerator: cooked chicken, cooked al pastor, cut tomatoes, guacamole, cooked fajitas, and milk. Staff will date mark all required foods.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C) - Cooked al pastor, cooked chicken, cooked fajitas, and cooked pork were cooling in the walk in refrigerator while covered.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Several squeeze bottles and bulk containers containing food were not labeled as to their contents.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - A bag of onions was stored on the floor in the dry storage area. Taco shells were stored unprotected from contamination on a shelf above the preparation sink.
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| 40 - Good Retail Practices |
| Personal cleanliness |
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Inspector Comments: 2-303.11 Prohibition-Jewelry (C) - Several employees were observed wearing watches while preparing food in the kitchen.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wet wiping clothes were not stored in a sanitizer solution.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) - Single service containers were stored unprotected from contamination on the table across from the grill on the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) - A gasket was torn on the cold top reach in refrigerator.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - The bottom shelf of the cold top reach in refrigerator was soiled with debris. The racks of the cold top reach in refrigerator were soiled with debris.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) - Floor tiles beneath the preparation sink were in disrepair.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C) - Employee personal belongings were stored hanging on the dry storage rack next to single service articles in the front point of sale area. Employee cell phones and a cell phone charger were observed on racks next to consumer food and equipment in the dry storage area.
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01/11/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A container of raw chicken was stored directly above raw fish and beef within the walk-in refrigerator. The operator relocated the raw chicken below the fish and beef, violation corrected.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A food preparation employee removed their soiled gloves and donned new ones without first washing their hands. Re-inspection required.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several approved employee beverages were improperly stored above of next to food or food contact surfaces. Re-inspection required.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Three spray bottles of toilet cleaner were stored directly next to food contact gloves within the chemical closet located within the men's restroom. An employee relocated the spray bottles beneath the gloves, violation corrected.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Unlabeled bulk containers of black beans and flour were stored within the dry storage area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A spatula stored as clean above the 3-compartment sink was visibly worn with cracks and/or deep pitting.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Food accumulation was observed within the interior of the reach-in freezer located in dry storage. The door gaskets of the cold top reach in refrigerator were soiled with food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Food debris was present on the walls throughout the kitchen.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee personal items were observed improperly stored with single-use food contact storage containers located next to the cash register.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: A covered trash receptacle was not provided within the women's restroom for disposal of sanitary products.
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07/25/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef was stored above avocados in the walk-in refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: employees in the kitchen were observed changing gloves without washing their hands. An employee in the kitchen was observed wearing two pairs of gloves and only taking off one pair when soiled.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed dumping ice water into the basin of the handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored next to customer food in the kitchen.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Shrimp, fish, and chicken in the grill area were 44-46°F. sauce and shrimp in the walk-in refrigerator were 44°F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The food probe thermometer was out of calibration by more than 2°F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of soap was stored above onions in the dry store area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets were torn in the kitchen.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use foil trays were on the clean dish basin of the three-compartment sink after being washed, rinsed, and sanitized.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain basin of the soda machine was filled with standing water.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls in the kitchen were soiled with debris. The floor sink in the dry store area was soiled with debris.
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08/01/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef was stored above cabbage in the walk-in refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the kitchen was observed changing gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the kitchen was observed wiping their hands on a common towel.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of onions was stored on the floor in the back store area. Containers of frozen shrimp were thawing in standing water.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The containers of salsa had scoops inside with no handles.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelf in the dry store area was soiled with food debris. The caulking for the three-compartment sink was moldy.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mopsink was soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall to the right of the grill hood was soiled with food debris. The floor of the walk-in refrigerator was soiled with food debris.
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01/30/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were observed stored above corn tortillas on the dry storage rack and next to spices on the shelf located below the preparation table located next to the hot holding unit.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Raw beef (47°F) and cooked chicken fajita mix (46°F) located in the walk in refrigerator were stored above 41°F. Several salsas (63°F) located across from the register were stored at room temperature.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A spray bottle of glass cleaner located below the three compartment sink was unlabeled as to its contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-food grade containers were used to store onions in the dry storage area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the reach in freezer was torn. The preparation sink located in the kitchen was not sealed to the wall. The caulking on the three compartment sink was torn.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the kitchen hand sink was torn. The caulking on the mens restroom hand sink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall located next to the hot holding unit in the kitchen was soiled with food debris. The floor located under the dry storage area rack was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light located in the walk in refrigerator was not shielded.
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06/03/2014
Inspection, Follow-Up
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A kitchen employee was observed putting on food handling gloves with out washing his hands first.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Two blue towels were observed in the basin of the kitchen hand washing sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two employee drinks were stored on a kitchen food storage cart next to food items. An employee was observed eating out of a pan of chicken in the walk in refrigerator. A twist top employee drink was observed stored on a shelf in the walk in refrigerator over ready to eat food items.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed handling ready to eat tortillas with her bare hands.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No hot water was available in the men's restroom.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A bottle of window cleaner stored under the three compartment sink was not properly labeled as to its contents.
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05/16/2014
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A kitchen employee was observed putting on food handling gloves without washing his hands first.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee drink was observed stored under the food preparation table next to the food items.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No hot water was available in the mens restroom.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of onions was stored directly on the floor in the back storage area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The three compartment sink was not adequately sealed to the wall. The food preparation sink was not adequately sealed to the wall.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The restroom hand sink was not adequately sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The kitchen floor was soiled with food debris.
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