|
04/19/2022
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee food and beverages were stored on a shelf above consumer food in the walk-in refrigerator.
Corrective action: The person in charge moved the employee items to the bottom shelf.
|
| 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)
An employee was observed filling a pitcher with water from the hand sink in the preparation area.
Corrective action: The employee was educated on hand sink use.
|
| 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 American cheese (54 ° F) measures greater than 41 °F in an ice bath near the cook line.
Corrective action: The person in charge moved the shredded American cheese to a refrigeration unit.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Numerous clean dishes in the ware washing area were stacked wet.
|
| 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 exterior of the 5 gallon buckets above the three compartment sink were soiled.
The exterior of the bulk rice storage containers near the three compartment sink were soiled.
The fan guards on the condenser unit in the walk-in refrigerator were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The walls surrounding the back door were soiled.
The coving throughout the walk-in refrigerator was soiled.
The ceiling throughout the kitchen was soiled.
|
|
07/20/2021
Inspection, Routine
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Bags of raw chicken were observed thawing in hot water (92°F) in the preparation sink.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-307.11 Miscellaneous Sources of Contamination (C)
- Clean green bell peppers were stored in their original box after being washed.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Numerous clean dishes were stacked wet on the shelving unit across from the three compartment sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor drain below the three compartment sink was soiled.
|
|
07/05/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not posted at the hand sinks throughout the facility. Hand washing signs were provided at the time of inspection.
6-301.11 Handwashing Cleanser, Availability (Pf)
Hand soap was not readily available at the hand sink to the left of the cook line. Correct immediately.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles of sauce were not labeled as to their contents on the cold top cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The door gasket was torn on the two door reach in refrigerator on the cook line.
|
| 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 exterior was soiled of the white bulk storage bins below the three compartment sink.
The condenser fan covers soiled in the walk in refrigerator.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall was soiled below the food preparation sink.
The wall was soiled above the hand sink in the food preparation area.
The ceiling was soiled in the food preparation area.
The ceiling vent was soiled above the clean dishes rack.
The ceiling vent was soiled above the cook line.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall to the left of the food preparation sink.
|
|
07/19/2018
Inspection, Routine
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents underneath the point of sale computer. Discussed properly labeling chemical spray bottles with the manager.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket was torn on the reach in refrigerator on the cook line. The caulking was in disrepair on the food preparation sink. The racks were rusty in the walk in refrigerator.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking was in disrepair to the right of the dish washing machine. The caulking was in disrepair on the four compartment sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hood was soiled above the cook line. The shelf was soiled above the four compartment sink. The clean dishes rack was soiled in the dish washing area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the right was leaking on the four compartment sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall was soiled underneath the four compartment sink. The ceiling tiles were dusty in the dish washing area. The base coving was in disrepair on the corner by the mop sink. The corner wall protector was coming apart from the wall by the mop sink.
|
|
06/19/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the warewash area was observed touching dirty dishes then touched clean dishes without washing their hands prior.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not accessible at the womens restroom hand sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several taco bowl shells were stored in a wicker basket across from the front service area hand sink.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the drain board to the right of the dish machine was in disrepair.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Containers on the shelf across from the three compartment sink were stacked wet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the mop sink was in disrepair.
|
|
06/28/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the dish area was observed washing their hands in the three compartment sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked white rice measured 130°F on the front line steam table.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: Grease was observed on the sidewalk outside of the back door. The back door sweep is missing and in poor repair and water used for cleaning the kitchen floors flows out from the bottom gap of the door out onto the back sidewalk.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several unidentifiable white powders in the cabinet across from the cook line were unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Tortilla bowls were stored uncovered and unprotected from possible contamination stored above the front line cold top refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the dish machine was heavily soiled with mold and in poor repair. Several pieces of soiled foil lining under the grill were not smooth and easily cleanable. The back door sweep was missing and in poor repair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The front ice chute and soda nozzle were heavily soiled with soda syrup and slime.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of several cabinets throughout the facility were soiled with food, dirt and debris. The door gaskets on the reach-in refrigerator across from the cook line and the walk-in refrigerator were soiled. The dish area spray nozzle was soiled with grime and debris. The ventilation hood above the dish machine was heavily soiled with dust and grime.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean pans were stacked wet across from the three compartment sink.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation area hand sink was inadequately sealed to the wall. The basin of the mop sink was heavily soiled with dirt and debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Areas of the floors and floor coving throughout the facility, underneath shelves and equipment were heavily soiled with food, dirt and/or debris. Areas of floor grout throughout the facility were missing, soiled with food and not easily cleanable. The walls behind the dish machine and storage shelves were heavily soiled with dirt, grime and debris. Several ceiling tiles, ceiling vents and light shields throughout the facility were heavily soiled with dust and debris. Two light shields above the dish area and above the dry storage shelves were cracked and in poor repair. The dish machine and front line area floor drains were heavily soiled with dirt, food and debris. Pooled water was present under the ice machine.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door had an opening of greater than 1/4 inch .
|
|
12/22/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing out a water bottle in the hand sink on the cook line.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was present in the kitchen. An employee was observed eating food in the kitchen.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Various potentially hazardous foods were < 135°F including: cooked chicken (126°F), cooked beans (114-121°F) in the hot holding unit on the back cook line. Brown rice (114°F), black beans (129°F), cooked chicken (75°F) and queso sauce (126°F) were present in the front service line hot holding units.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine final rinse sanitizer was < 50 ppm residual chlorine.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: An unlabeled squirt bottle was present on the cook line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Multiple taco bowls were uncovered on the front service line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A rubber spatula was melted on its food contact surface and was present on the back dish storage rack.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the ware wash station was cracked. Aluminum foil was lining the under side of the griddle.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The tomato and the onion slicer were soiled with food debris and stored underneath the preparation table next to the ware wash area.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Various pans were stacked and stored wet on the dish storage shelf in the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the Men's and Women's restroom hand sinks was cracked.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light above the steamer inside the hood vent was non-functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee clothes were stored on the soda syrup shelf and were not in a proper storage area.
|
|
11/07/2014
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Picante Ranch dressing was 50°F in the front service area cold top.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A storage cart was present in front of the preparation area hand sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards in the ware washing area were not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on the front reach-in refrigerator were torn. The caulking on the food preparation sink was in disrepair.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the back dry storage rack were stacked wet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor drain under the dish machine was soiled. The wall behind the dish machine was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb under the hood was not functioning.
|
|
10/31/2013
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees in the front service area donned gloves without washing their hands first.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the front service counter above the preparation table.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle on the dry storage shelf was unlabeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Racks in a cook line reach-in refrigerator were rusty.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the 3-compartment sink was torn. The caulking around the preparation sink was torn. The door gasket on the reach-in refrigerator was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the dish machine drainboard was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Racks in a cook line reach-in refrigerator were soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The top of the ice machine was soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean dishes and equipment in the warewashing area were stacked wet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Ceiling areas in the cook line were soiled with dust. Floor areas below and around equipment on the cook line were soiled with debris. The wall areas behind the dish machine were soiled with food debris. The floor in the dry storage area was soiled with food debris.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking around the toilet in the women's restroom was in disrepair.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee in the kitchen was observed wearing a bracelet.
|
