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06/15/2021
Inspection, Routine
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
The following time/temperature control for safety food items in the walk-in refrigerator did not cool from ambient temperatures to 41°F within four hours and were tightly covered: shredded lettuce (54-64°F), salsa fresca (50-52°F), and tomatillo ranch (48°F).
Corrective Action: The inspector educated the person in charge on cooling methods and uncovered the foods to quickly cool.
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| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
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Inspector Comments:
3-502.12 Reduced Oxygen Packaging, Criteria (P)
Two bags of reduced oxygen packaged shredded beef as part of a cook-chill Hazard Analysis and Critical Control Point (HACCP) plan held at 41°F were not discarded after being held for seven days (prepared on 6/6/21). One bag of reduced oxygen packaged sweet pork as part of a cook-chill HACCP plan was not labeled with the product name and date packaged. Reduced oxygen packaged raw steak in the walk-in refrigerator was not identified as a food item to be packaged within the approved HACCP plan.
Corrective Action: The person in charge discarded the shredded beef. The inspector educated the person in charge to label all packages of food per the HACCP plan. The pork was removed from the reduced oxygen package and used immediately. The inspector advised the facility to remove the steak from its packaging and perform one of the following actions: add the raw steak to the HACCP plan and resubmit for approval, remove the steak from its package within 48 hours after packaging, or not package the steak at all.
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| 42 - Good Retail Practices |
| Washing fruits & vegetables |
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Inspector Comments:
3-302.15 Washing Fruits and Vegetables (Pf)
The concentration of fruit and vegetable wash was greater than the manufacturer recommended 80 ppm peracetic acid.
Corrective Action: The person in charge agreed to get the chemical dispenser serviced/calibrated and in the meantime, to dilute the solution.
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02/27/2020
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Multiple hand wash sinks throughout the facility were not equipped with signs reminding employees to wash hands.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: A box of to-go containers was stored on the floor next to the mop sink.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: The caulking and crevices along the three compartment sink were soiled with mold
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The sides and crevices of multiple cook line equipments were soiled with grime and food debris.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floors between multiple equipments at the cook line were soiled with grime.
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09/24/2019
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: Procedures for the clean-up of vomiting and diarrheal events were unknown. Corrective Action: Provided handout to facility on procedures for facility to implement.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: An employee stated that tongs used on the grill are not changed, or cleaned and sanitized at least every 4 hours. Corrective Action: Discussed proper procedures for in-use utinsels.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments: Shredded beef was 125°F, chopped chicken was 130°F, and cut steak was 115°F on the steam table unit. Corrective Action: The items were reheated to 165°F to properly hold at 135°F on the steam table.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Several containers on the storage shelves across from the 3-compartment sink were stacked wet.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: A box of single service cups were stored on the floor near the cash register.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The caulking on the 3-compartment sink was soiled with mold. The air curtain unit at the back door was severely soiled with dust.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: Lids were not provided to the dumpsters.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The wall above the 3-compartment sink contained glue residue. The floor edges in the back kitchen were soiled with food debris.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Several lights in the ventilation hood were not functioning.
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02/20/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf): The hand sink in the dish washing area was blocked by dirty dishes. Inspector had an employee move the dirty dishes from the hand sink during inspection.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P): A dented food can was stored with wholesome cans on the back dry storage rack.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P): A can of stainless steal cleaner was stored next to single use gloves in the storage locker in the back of the kitchen.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Multiple sanitizer buckets were stored on the floor throughout the kitchen.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C): Dishes were stacked wet and nested on a rack in the dish washing area of the kitchen.
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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 fixture was non-functional in the walk in refrigerator.
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02/06/2018
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Caulking to the tortilla station was torn. Caulking to the hand sink at the warewash area was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The tortilla dough cutter was caked with dried flour.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking to the three compartment sink was moldy. Multiple ceiling tile and vents were dusty.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: One light was out at the main cookline ventilation hood.
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08/14/2017
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves without washing hands.
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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: Black beans were 100°F and pinto beans were 123°F at the front service line.
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03/24/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored above and next to food preparation and food contact surfaces.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not properly labeled as to its content by the mop sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple cutting board were severely scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A reach-in refrigerator at the preparation area had torn door gasket.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The chips drawer and handle was severely soiled with grease.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking to the three compartment sink was moldy.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall partition between the grill line and preparation line was soiled with grease and food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was out at the main cook line ventilation hood.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking to the womens' restroom hand sink was torn.
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10/10/2016
Inspection, Education
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: The SOPs and HACCP plans were not readily available for review.
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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 warewashing area did not wash their hands switching from dirty to clean dishes.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The soap dispenser at the handsink by the three compartment sink did not dispense soap.
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04/05/2016
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 was observed switching between dirty and clean dishes without washing their hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A towel was present in the basin of the warewashing area handsink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards in the facility were deeply grooved.
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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 moldy. The caulking on the two compartment sink was torn. A door gasket on the East to go side reach in cooler was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior the the to go grill side single door reach in cooler was soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets on reach in coolers throughout the facility were soiled with debris.
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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 at knee level hanging over the oven handle on the to go side preparation line.
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04/02/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Several employees were observed removing disposable gloves and using only hand sanitizer before putting on new disposable gloves.
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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: Tamales in the two door warmer on the rear preparation area line were 122°F.
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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: Horchata drink containing milk was 68°F at the customer self service line drink dispenser.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several food spray bottles near the front grill line were unlabeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards on the front area preparation line were deeply grooved. Several plastic food containers on the rack across from the three compartment sink were chipped.
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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 moldy.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: Several reach in coolers on the front area preparation line were not provided with functioning thermometers.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The right side of the ventilation hood on the front preparation grill line was soiled with grease.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several food storage containers on the rack across from the three compartment sink were stacked wet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor area under the rear grill line preparation area was soiled with food debris. The floor drain under the soda syrup rack was soiled with debris.
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10/21/2014
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: Cooked black and pinto beans were 115° on the East side of the burrito preparation line. Cooked rice was 120°F on the East side of the burrito preparation line.
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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: Fresh tomato salsas, cheese, guacamole, and shredded lettuce were 56°F in the East and center burrito preparation line. Shredded lettuce was 72°F in the reach in cooler below the center of the burrito preparation line.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A food spray bottle near the grill was unlabeled as to its contents.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the bins near the mopsink were soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several food storage containers near the three compartment sink were stacked wet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the dry storage shelf near the mopsink was soiled with food debris. The ceiling above the three compartment sink rinse sprayer was soiled with food residue. The floor near the fryer was soiled with grease.
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