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04/19/2022
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee was observed using the register, donning new gloves, and returning to the food preparation line without completing a hand wash in between.
Corrective action: Discussed hand washing policy with the person in charge. The employee was educated on hand washing procedures.
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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)
Food containers on the clean dish storage shelf next to the three compartment sink were stacked wet.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The pipe below the hand sink behind the point of sale area was leaking upon inspection.
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07/29/2021
Inspection, Routine
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- Numerous food storage containers near the three compartment sink were chipped.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the three compartment sink was leaking upon inspection.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor drain below the preparation sink was soiled.
- The caulking on the three compartment sink was soiled.
- The floor below the three compartment sink was soiled.
- The floor drain below the three compartment sink was soiled.
- The walls near the hand sink on the cook line were soiled.
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11/21/2019
Inspection, Routine
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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)
An employee beverage was stored next to single service items on the shelf next to the drink refrigerator.
Corrective action: The person in charge moved the beverages to an approved location.
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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)
A pitcher was stored in the basin of the hand sink across from the preparation sink.
Corrective action: Discussed proper hand sink usage. The person in charge moved the pitcher.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items measured less than 135°F on the hot holding line: black beans (125°F), pinto beans (112°F), steak (120°F), chicken (125°F).
Corrective action: Discussed proper hot holding temperatures with the person in charge. The items were reheated.
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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 clean dish rack next to the three compartment sink.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-202.11 Food-Contact Surfaces-Cleanability (Pf)
The food contact surface on numerous spatulas stored above the preparation sink were chipped and peeling.
The food contact surface on numerous tongs stored above the preparation sink were chipped and peeling.
4-101.19 Nonfood-Contact Surfaces (C)
The shelves in the walk in refrigerator were rusted.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the mens bathroom toilet was missing.
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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 vent hood filters on the cook line were soiled.
The shelves holding spices next to the cook line were soiled.
The interior of the two door reach in refrigerator next to the cook line was soiled.
The exterior of the bulk rice and bean storage containers in the dry storage area were soiled.
The shelf over the three compartment sink was soiled.
The shelves in the dry storage area were soiled.
The exterior of the ice dispenser on the soda machine was soiled.
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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)
The ceiling tiles next to the fryer station were soiled.
The seal on the three compartment sink was soiled.
The ceiling vents in the mens and womens bathrooms were soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light in the ventilation hood was not functioning.
A light in the walk in refrigerator was not functioning.
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12/04/2018
Inspection, Routine
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer solution in the three compartment sink measured greater than 300 ppm quaternary ammonium during active ware washing.
Corrective action: The person in charge diluted the solution to measure 200 ppm quaternary ammonium.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The food contact surface of multiple spatulas stored above the three compartment sink were cracked. The food contact surface of multiple tongs stored above the three compartment sink were rusted.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Numerous food storage containers to the right of the three compartment sink were cracked. The metal on the wash basin of the three compartment sink was cracked.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The vent hood above the re-therm hot holding unit was soiled. The exterior of the beans and rice bulk storage containers were soiled. Shelving units throughout the facility were soiled. The caulking on the three compartment sink was soiled. The vent hood above the cook line was soiled with grease. The interior of the reach-in refrigerator on the cook line was soiled. The door gaskets on the reach-in refrigerator on the cook line was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes were stacked wet to the right of the three compartment sink.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink near the preparation sink was not properly sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A ceiling tile was missing to the right of the cook line. The ceiling vents in the men's and women's restrooms were soiled with dust.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was non-functioning under the vent hood above the cook line.
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12/28/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Employees were observed wiping their hands on common towels or aprons. The inspector reviewed hygienic practices with the manager and the manager will go over hygienic practices with all staff.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was present on the front service area reach-in refrigerator next to catering food items. An employee beverage was present on the clean dish rack above and next to clean dishes. The employee beverages were moved to the designated employee beverage area. The manager will go over employee beverages with all staff.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the hand sink next to the ice machine. Paper towels were placed at the hand sink and the facility will replace the batteries in the dispenser.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Several chemical spray bottles were hanging on a shelf in the front preparation area next to taco shells. The manager moved the chemical spray bottles to the chemical storage shelf.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout the facility were scored and not smooth or easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cook line reach-in and cold top refrigerators were torn.Foile was used to line the top of the service line cold top refrigerator and not smooth or easily cleanable. Foil was used to like the cook line grill and reach-in refrigerator next to the fryer and not smooth or easily cleanable.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cover on the service area cold top refrigerator was soiled with a sticky substance. The door gaskets, handles and interior of the reach-in refrigerator next to the grill was soiled. The non-functioning reach-in refrigerator next to the fryer was soiled on the interior and exterior. The oven handle was soiled. The cook line hood was soiled with grease and dust.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked wet on the clean dish rack.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink next to the ice machine was slow to drain.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling next to the hood was soiled with grease and dust. The floor drain below the preparation sink was heavily soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the hood was not functioning. The lights in the hood were heavily soiled with grease and dust.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A non-functioning reach-in refrigerator was present next to the fryers on the cook line.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The restroom hand sink caulking was in disrepair. The caulking to seal the toilets to the floor was soiled and in disrepair.
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11/22/2016
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Two food preparation workers on the front service line were wearing artificial nails.
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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: Brown rice in the front line steam table measured 119°F-125°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided at the cook line hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle of butter and a bottle of oil across from the cook line were unlabeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Taco bowls on the front line in a wicker basket were stored uncovered and unprotected from possible contamination.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Taco bowls were stored in a soiled wicker basket that was not smooth and easily cleanable. The far left cutting board on the front line was scored and not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets on cold holding units throughout the facility were torn. Soiled foil that was not smooth and easily cleanable was lining the under side of the stove
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking around the four compartment sink was soiled with mold and inadequately sealed to the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Several shelves storing clean dishes and single service articles in the back room were soiled with grime and debris. The interior of several cold holding units throughout the facility were soiled with food and debris. The door gaskets on several cold holding units throughout the facility were soiled with debris. The cook line ventilation hood was heavily soiled with grease. The interior of the main hot holding unit was soiled with food. The metal cart stored next to the ice machine was soiled with grime.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked wet on a shelf next to the ice machine.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking around several hand sinks throughout the facility were soiled with mold and inadequately sealed. The wall behind the mop sink was soiled with hard water and dirt. The mop sink hot water handle was heavily soiled with hard water and grime. The caulking around the mop sink was in disrepair. The left faucet on the four compartment sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Areas of floor grout on the front line and in the back area were missing, pooled with water and/or not smooth and easily cleanable. Holes were present in the wall above the steam table on the cook line. The wall across from the cook line stove was soiled with food. The light shield above the preparation table where the tortilla chips were stored was cracked. The floor around and under the CO2 tank and soda tower was soiled with soda syrup and debris. The four compartment sink floor drain was soiled with grime. The wall under the four compartment sink was soiled with dirt. The floor under the ice machine was soiled with dirt and debris.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking behind both of the restroom hand sinks and toilets were soiled with mold and/or in disrepair. The wall in the womens restroom under the paper towel dispenser and the wall in the mens restroom under the soap dispenser were soiled. The ceiling vent in the womens restroom was heavily soiled with dust.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Two food preparation employees on the front line were wearing bracelets.
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11/05/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved, open-top employee beverage was present on a shelf above the food preparation sink drainboard.
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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: Fajita vegetables (120°F) were below 135°F while hot holding on the front food service line.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Salt was uncovered and unprotected from contamination on the cook line.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Taco salad shells were stored in unlined wicker baskets on the front food service line.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked while wet on the clean dish shelf next to the three compartment sink.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single-service boxes and trays were stored with the food contact surface unprotected from contamination on the front food service line.
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10/31/2014
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the salad reach-in refrigerator in the front service station was scored.
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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 refrigerator in the front service station was torn. Caulking in the cook-line ventilation hood was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the reach-in refrigerator in the front service station was soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Caulking on the front service station hand sink was torn.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Caulking on the men's and women's restroom toilets were torn.
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10/30/2013
Inspection, Routine
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No soap was present at the cooks' line hand sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cutting board in the ware washing area was not smooth and easily cleanable. Shelves in the front reach-in refrigerator were rusty.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the front service area reach-in refrigerator was torn. The food preparation sink was not completely sealed to the wall. The three compartment sink was not sealed to the wall. Tape was present around the faucet of the three compartment sink. A splash guard was not available next to the pre-rinse side of the dish machine drainboard.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Clean utensils in the ware washing area were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood filters were soiled with grease. The storage cart in the back preparation area was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes in the ware washing area were being stacked wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were being stored unprotected from contamination on the cooks' line stove handle.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cooks' line and preparation area hand sinks were not sealed to the wall. The hand sink next to the cooks' line was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A ceiling vent in the front preparation area was dusty. The wall next to the preparation sink was soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light shield above the three compartment sink was soiled with insects.
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