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09/15/2021
Inspection, Routine
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf):
The facility did not have vomit/fecal cleanup instructions available at the time of the inspection.
Corrective Action: Vomit/fecal cleanup procedures were provided to the manager.
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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):
Multiple employee beverages were stored in the reach in refrigerator across from the grill.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf):
The hand sink at the front service area was used as a dump sink.
6-301.11 Handwashing Cleanser, Availability (Pf):
The hand sink at the front service area did not have soap available.
Corrective Action: Education was provided on proper hand sink usage and soap was replaced by the employees.
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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):
Shredded cheese was stored at 47°F in the cold top refrigerator at the service area and bottled milk was stored at 51°F in the reach in drink refrigerator at the front service area.
Corrective Action: All food items were moved to adequate refrigeration by the manager.
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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):
Multiple sanitizer buckets throughout the facility contained a sanitizer solution of less than 200 ppm quaternary ammonium residual.
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10/19/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Signs reminding employees to wash their hands were not present at kitchen hand sinks. (Core)
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Raw beef was stored next to and above sour cream and tomatoes in the walk-in refrigerator. Raw chicken was stored next to and above raw vegetables and brownies in the walk-in refrigerator.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Shredded lettuce on the service line cold-top refrigerator was double panned and 50°F. (Priority)
Corrective Action: The lettuce was moved to the bottom of the cold-top refrigerator.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Glass cleaner was stored next to the tortilla warmers behind the cash register. (Priority)
Corrective Action: The glass cleaner was moved to an approved location.
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| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
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Inspector Comments: Rice seasoning was mixed with water and was sitting at room temperature and was vacuum packaged without an approved HACCP plan. (Priority)
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| 40 - Good Retail Practices |
| Personal cleanliness |
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Inspector Comments: An employee was observed preparing food while wearing a bracelet. (Core)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: A towel was stored in a bucket of soapy water. (Core)
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Dishes were stacked wet on a shelf near the three-compartment sink. The back kitchen hand sink was not equipped with a splash guard and clean towels and boxes of single use items were stored within splash distance of the sink. (Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Multiple door gaskets on refrigerators in the kitchen were torn. The cutting board on the grill line was deeply grooved. The shelves in the walk-in refrigerator were rusty. The label on one of the tortilla warmers was peeled making the front of the machine not smooth and easily cleanable. The salad tortilla shells were stored in a wicker basket which was not smooth and easily cleanable. (Core)
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The ice machine was unable to be verified that it is indirectly connected to the sewer. (Priority)
The pipe under the three-compartment sink was leaking when the water was turned on. (Core)
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: A trash can was not present near the back kitchen hand sink. (Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The caulking behind the three-compartment sink was moldy. The ceiling in the kitchen was soiled with a black substance. A ceiling tile in the back of the kitchen was porous. The floor under the ice machine was soiled with dirt and debris. The caulking on the splash guard between the preparation sink and three-compartment sink was torn. (Core)
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11/05/2018
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Soup was 99°F, queso was 87°F, cooked brisket was 77°F, and cooked ground beef was 127°F at the cook line steam table. The manager replaced the soup, queso, cooked brisket, and ground beef at line steam table with food items above 135°F. Corrected on-site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A deeply grooved cutting board was observed on the storage rack in the back food preparation area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed on the assembly line cold top refrigerator by the hand sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan blade covers in the walk-in refrigerator were soiled with debris. The storage racks inside the walk-in refrigerator were soiled with debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A leak was observed coming from the drain pipe of the three-compartment sink.
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11/29/2017
Inspection, Routine
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided to the cook line handsink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket in the walk-in refrigerator was torn. The metal divider to the left of the food preparation sink was not firmly sealed to the edge of the adjoining three-compartment sink drainboard.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking at the three-compartment sink was in disrepair.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes were stored and nested wet on a shelf across from the three-compartment sink.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the serving line handsink was in disrepair.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The establishment's dumpster was not provided with a lid.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall underneath the three-compartment sink was soiled. The corner of the wall to the right of the food preparation sink was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb was not operational above the cook line steam table.
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11/10/2016
Inspection, Routine
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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 serving line failed to wash their hands before donning a new pair of gloves. Corrected on-site.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at the front counter was observed rinsing a wiping cloth in the serving line handsink. Corrected on-site.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The preparation area handsink was obstructed by various cardboard boxes and bags. Corrected on-site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A plastic chip container was cracked on the shelf to the left of the cook line fryer.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A door gasket was torn in the walk-in refrigerator. The caulking was torn at the three-compartment sink. Standing water was observed in the serving line, reach-in refrigerator.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the ice machine was soiled with debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the serving line handsink was cracked. The preparation area handsink's faucet had a leak.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall underneath the three-compartment sink was soiled. The wall across from the cook line grill was soiled with food debris. The ceiling above the cook line was stained.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not operational above the cook line fryer.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: An employee's cell phone was observed on a preparation table across from the cook line grill.
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07/14/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist top beverage was observed on the table near the steam oven.
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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: In the cold top refrigerator pico de gallo was 44°F and red salsa was 46°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the "HumiTemp" oven near the grill was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Standing water was observed in the bottom of the cold top refrigerator on the service line. The interior of the back reach-in freezer was soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink near the dry storage area was soiled with dirt and debris. The faucet on the preparation sink was soiled with hard water stains.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The paint on the wall near the tortilla press was chipping.
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07/22/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A moldy red pepper was stored with wholesome peppers in a container on the cook line.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A knife was stored in the cook line handsink.
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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 vegetables were 48°F stored in an ice bath on the cook line. Sour cream and pico de gallo salsa were both 47°F stored in the service line cold top refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the three compartment sink was in poor repair. The door gasket on the walk-in refrigerator was damaged.
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