|
05/24/2022
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)
An employee beverage was stored over a food preparation table across from the ice machine.
An employee beverage was stored on the ice chest next to the hand washing sink at the wait station.
An employee beverage was stored next to the hand washing sink at the wait station.
Corrective action: The person in charge moved all employee beverages for proper storage.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not readily available at the bar hand washing sink at the time of inspection.
Corrective action: The person in charge provided hot water to the sink immediately.
|
| 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)
The dish machine failed to produce at least 50ppm chlorine residual at the time of inspection.
Corrective action: An Auto Chlor technician serviced the dish machine and was able to get the dish machine to produce 100ppm chlorine residual.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked green chilies (91-108°F) that were stored in a fryer basket on the cook line measured below 135°F.
Corrective action: The person in charge will reheat the chilies to 165°F before service.
|
| 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 (44-58°F) and shredded mozzarella cheese (44-56°F) measured higher than 41°F in an improperly made ice bath across from the cook line.
Shredded lettuce (44-53°F) measured higher than 41°F in an improperly made ice bath across from the cook line.
Shredded lettuce (48°F) measured higher than 41°F in the glass single door reach in refrigerator on the cook line.
Milk (51-52°F) measured higher than 41°F in the glass single door reach in refrigerator at the wait station.
Corrective action: Proper cold holding temperatures and procedures were discussed with the person in charge and the temperatures for the food items listed above will be monitored closely.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Multiple containers of bulk spices were not labeled as to their contents stored under the food preparation table near the walk in refrigerator.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
The ice bin at the wait station was left uncovered when not in use.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer buckets on the cook line and by the food preparation sink were stored on the floor.
|
| 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 wet-stacked on the shelf above the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.11 Food-Contact Surfaces-Cleanability (Pf)
The food contact surface of two spatulas stored on the clean side of the dish machine were chipped.
Corrective action: The person in charge discarded all spatulas that were in disrepair.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the hand washing sink by the walk in refrigerator was cracking.
The caulking on the food preparation sink was cracking.
4-501.12 Cutting Surfaces (C)
The cutting board on the cold top reach in refrigerator on the cook lin was scored.
4-101.19 Nonfood-Contact Surfaces (C)
The paint on the shelves in the cold top reach in refrigerator on the cook line were chipped.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility did not have quaternary ammonium testing strips.
Corrective action: The person in charge stated that they would obtain quaternary ammonium testing strips as soon as possible.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The cutting board on the cold top reach in refrigerator on the cook line was stained.
Standing water was present in the cold top reach in refrigerator on the cook line.
The interior of the single door reach in freezer near the walk in refrigerator was soiled.
The fan guards in the walk in refrigerator were soiled with dust.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P)
A sprayer was present downstream from the Atmospheric Vacuum Breaker (AVB) on the mop sink.
Corrective action: The person in charge removed the sprayer immediately.
5-205.15 System Maintained in Good Repair (C)
The faucet on the hand washing sink across from the ice machine was leaking upon inspection.
The faucet on the thee compartment sink was leaking upon inspection.
The faucet on the hand washing sink at the bar was leaking upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The ceiling above the ice machine was in disrepair.
6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling vents in the women's restroom was soiled with dust.
The caulking on the pre-rinse side of the dish machine was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A ceiling light on the cook line was not functioning.
|
|
05/10/2021
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)
- Numerous unapproved employee beverages were stored on a shelf above the preparation table near the walk-in refrigerator.
- An unapproved employee beverage was stored on the soap dispenser above the hand sink near the cook line.
- An unapproved employee beverage was stored on the cover to the ice basin in the wait station area.
Corrective action: All employee beverages were moved to approved locations.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the walk-in refrigerator.
Corrective action: The person in charge provided towels.
6-301.14 Handwashing Signage (C)
- The hand sinks in the restrooms were not equipped with proper hand washing signage.
|
| 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)
- The solution in the sanitizer bucket on the cook line measured less than 200 ppm quaternary ammonium.
- The solution in the sanitizer bucket in the wait station area measured less than 200 ppm quaternary ammonium.
Corrective action: The person in charge replaced the sanitizer solution to measure 200-400 ppm quaternary ammonium.
|
| 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 lettuce (63°F) measured greater than 41°F in an improperly made ice bath across from the cook line.
- Shredded mozzarella cheese (54°F) and shredded cheddar cheese (53°F) measured greater than 41°F in an improperly made ice bath near the oven on the cook line.
Corrective action: The person in charge moved all above items to the walk-in refrigerator and was educated on how to make a proper ice bath.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-207.11 Restriction and Storage-Medicines (Pf)
- A bottle of personal medication was stored on the shelf above the preparation table near the walk-in refrigerator.
Corrective action: The person in charge moved the medication to an approved location.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
- Numerous containers of bulk dry goods stored under the preparation table near the walk-in refrigerator were not labeled with their common name.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-501.111 Controlling Pests (Pf)
- A sticky fly trap was hung above the preparation table near the walk-in refrigerator.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- Numerous containers of sauces were stored on the floor in the walk-in refrigerator.
- The ice in the ice basin near the soda dispenser in the wait station area was left uncovered.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- The wiping cloth bucket on the cook line was stored on the floor.
- The wiping cloth bucket in the wait station area was stored on the floor.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top reach-in refrigerator across from the cook line was scored.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- All shelving units in the walk-in refrigerator were rusted.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
- Quaternary ammonium test strips were not available at the facility.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The cutting board on the cold-top reach-in refrigerator across from the cook line was stained.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
- Covered trash cans were not provided in the women's restroom stalls.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The tiles on the walls near the mop sink were chipped.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
- 20 foot candles of light were not provided in the walk-in refrigerator.
|
|
12/16/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program. Corrective action: A list of accredited courses was provided.
|
| 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 facility did not have a procedure for the clean up of vomit and fecal events. Corrective action: A vomit and fecal event clean up procedure was provided.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
An employee did not wash their hands while washing dishes in between going from dirty dishes to clean dishes. Corrective action: The inspector provided education on when to wash hands.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs stating employees must wash their hands before returning to work were not posted at the hand sinks in the kitchen and restrooms. Corrective action: Hand washing signs were provided.
|
| 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): The sanitizer cycle of the dish washing machine did not measure at least 50 ppm chlorine residual at the time of inspection. Corrective action: Follow up to occur.
|
| 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)
Ranch dressing (49°F) and whipped topping (49°F) measured above 41°F in the glass door reach in refrigerator in the front of the kitchen.
Salsa (48°F) measured above 41°F in the salsa reach in refrigerator in the front of the kitchen. Corrective action: The food items were moved a refrigerator measuring 41°F at the time of inspection.
|
| 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)
A date marking system for prepared ready to eat foods was not utilized at the facility. Corrective action: Date marking guidance was provided at the time of inspection.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Multiple bulk containers of food in the preparation area were not labeled as to their contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The back kitchen exit door was propped open for the duration of the inspection.
6-202.13 Insect Control Devices, Design and Installation (C)
An unapproved fly strip was present in the food preparation area.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
An ice cream scoop to the right of the coffee machine was stored in standing room temperature water (61°F).
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The rack in the salsa refrigerator in the front of the kitchen was rusty.
Unsealed wood, that is not smooth and easily cleanable, was present below the hobart mixer in the preparation area.
4-202.16 Nonfood-Contact Surfaces (C)
Duct tape, that is not smooth and easily cleanable, was present on multiple food containers on the shelf above the cook line.
4-501.12 Cutting Surfaces (C)
The cutting board on the cook line was 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 single door reach in freezer was soiled.
The interior of the salsa refrigerator in the front of the kitchen was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P)
A shut off valve was present downstream of the atmospheric vacuum breaker on the faucet in the mop sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Grout on the cook line was missing.
|
|
07/19/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of jalapenos was stored with wholesome cans on the rack across from the food preparation table. Unwholesome green peppers were stored with wholesome green peppers in the walk in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing their hands on the cook line.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing his hands and then wiping their hands on their apron in the dish washing area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored above the food preparation table in the back kitchen.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed using bare hand contact while preparing a dish on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F for longer than 4 hours on the cook line: Chicken (51°F), beef (48-55°F), jack shredded cheese (50-57°F), Shrimp(48°F), tilapia (49°F), shell eggs (47°F), cooked ham (48°F), hamburger meat (48°F), pico de gallo (48-49°F), salsa (52°F), diced tomatoes (50°F), ranchero cheese (47°F), cheddar cheese (50-52°F), tamales (49°F), cut romaine lettuce (50°F), iceberg lettuce cut (48°F), crab meat (49°F), cheese sauce (50°F), tomato sauce (51°F), sour cream sauce (50°F), and pork (49°F). All items were discarded immediately.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not readily available at the hand sink by the walk in refrigerator. The manager turned on the cold water during the inspection.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the hand sink by the walk in refrigerator. Paper towels were not provided at the hand sink across from the expo window.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents in the dish washing area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Containers of spices were not labeled as to their contents on the front side of the expo window.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Taco shells were stored unprotected from contamination on the shelf across from the expo window.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The racks were rusty in the salsa cooler to the left of the expo window. The spray nozzle was in disrepair on the pre rinse side of the dish machine. The racks were rusty in the stand up reach in refrigerator across from the saute oven on the cook line.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting board was heavily stained across from the oven on the cook line. There was mold present in the ice machine to the left of the three compartment sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: There was ice accumulation present in the reach in freezer to the left of the expo window. There was ice accumulation present in the stand up freezer to the right of the can rack in the back kitchen. The racks were soiled in the walk in refrigerator.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service utensils were stored with their food contact surface unprotected from contamination on the shelf underneath the expo window.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments:
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor was soiled underneath the soda rack in the back kitchen. The base coving was missing on the left side of the mop sink.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was propped open at the time of inspection.
|
|
02/28/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pitcher was stored in the basin of the hand sink in the sever exposition area. Staff removed the pitcher from the area hand sink.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Staff was unaware of proper cold and hot holding temperatures in the kitchen area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed touching ice and a cut lime with bare hands in the bar area.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle and shutoff valve were down stream of the atmospheric pressure vacuum on the mop sink faucet. Staff removed the shutoff valve and spray nozzle.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not readily accessible at the hand sink in the bar area. Staff placed soap at the area hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents under the dish machine drainboard in the ware wash area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The preparation sink was separating from the wall across from the backside fryer in the preparation area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Two cutting boards were stained with food debris across from the backside fryer in the preparation area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior was soiled in the left reach in freezer in the preparation area.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were wet stacked above the three compartment sink in the ware wash area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb was not functioning above the cold top refrigerators in the cook line area.
|
|
10/05/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the preparation area was observed washing their hands without using soap.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the expo area was observed wiping their hands on a common towel. An employee at the bar was observed wiping their hands on their pants. A pitcher was stored in the basin of the expo area hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Uncovered employee beverage were observed on the expo line and on a table above to go boxes and tortillas in the expo area.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Employees were unable to answer questions correctly about cooking temperatures, holding temperatures, and cooling temperatures.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce (54°F) and mozzarella cheese (46°F) were above 41°F on the cook line. Hamburgers (52°F) and raw steak (51°F) were above 41°F in the cold holding drawers on the cook line. Shredded lettuce (59°F), tamales (61°F), cut tomatoes (55°F), cheese (52°F-59°F), and guacamole (50°F) were above 41°F in the tall stand up cooler on the cook line.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to the back hand sink across from the walk in cooler.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off valve was present below the atmospheric vacuum breaker on the mop sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the expo area hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Chemical spray bottles below the three compartment and at the host stand were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A deep container of queso measured 108°F to 122°F by the food preparation sink and was cooling for 1 hour. A box of bell peppers were stored on the floor in the preparation area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards throughout the facility were scored. The spatulas hanging to the right of the dish machine were in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The pot holders on the cook line were in disrepair. The freezer seal at the bar was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards throughout the facility were stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior and exterior of the ice machine was soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Soiled wiping clothes were stored on the cutting boards on the cook line. The sanitizer measured below 200ppm in the sanitizer bucket in the expo area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The back hand sink across from the walk in cooler was soiled. Standing water was present on the floor around the hot water heater.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were open and not preventative of pest harborage.
|
|
10/18/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburger patties were stored with asparagus in the cook line refrigerator drawers.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cook line cold top refrigerator: cheese (46), diced tomatoes (46), beef (46), salsa (46) and sour cream (47). Milk (49°) and flan (47°) was above 41°F in the front service area refrigerator. The following items were above 41°F in the tall reach-in refrigerator on the cook line: tomatoes (46), lettuce (56), tamales (50) and chili rellanos (46). Lettuce stored on ice on the cook line was 52°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A functioning food probe thermometer ranging from 0-220°F was not present at the facility.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles hanging from the three compartment sink were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Fish was thawing in the package in the cook line refrigerator drawers.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The scraper on the cook line grill had a unfinished wood handle that was not smooth or easily cleanable.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers in several refrigeration devices were not functioning accurately.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Wiping cloths on the cook line were stored out of sanitizer.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall tile next to the mop sink was in disrepair.
|
|
04/15/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pitcher of water was observed stored in the basin of the hand sink by the expo line television.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41ºF in the cold drawers below the cook line grill: Steak (50ºF), Raw chicken (46ºF), and ham (45ºF). Salsa by the ice cream reach-in refrigerator was 68ºF.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off was present downstream from the back flow prevention device on the mop sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bulk containers stored below the food preparation table were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Taco shells by the hot holding unit were stored uncovered and not protected by contamination. The ice bin in the bar area was stored uncovered and not protected from contamination. Chips by the ice cream reach-in freezer were stored uncovered and not protected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards throughout the kitchen were scored. The paper towels stored in contact with the chimichangas in the cold drawers below the cook line grill were not smooth and easily cleanable. The tin foil lining the tortilla press was not smooth and easily cleanable.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Several cutting boards throughout the kitchen were stained. The soda nozzle in the bar area was soiled with liquid food debris.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single-service containers throughout the facility were being reused.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling in the dish machine area was torn. Th floor next to the mop sink was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light next to the walk-in refrigerator was not functioning. A light in the reach-in refrigerator next to the cold-top refrigerator was not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: They dumpster lids were stored open at the time of inspection.
|
|
04/25/2014
Inspection, Routine
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A probe thermometer accurate within 2°F was not provided upon request.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A Y valve with shut-offs was present downstream of the atmospheric vacuum breaker on the mop sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the wait station hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two unlabeled chemical spray bottles were observed beneath the three compartment sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk container of flour was unlabeled beneath the back preparation table.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk-in refrigerator was ripped and in poor repair.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Forks at the wait station were stored with the food contact surface facing up.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The toilet paper in the mens restroom was stored on the back of the toilet rather than the dispenser.
|
