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12/13/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The facility could not provide a Certified Food Protection Manager certificate.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee was observed using the phone, donning gloves, and then proceeding to conduct food prep without first washing their hands.
Corrective Action: The inspector discussed when to wash hands with the person in charge.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
The elevated mop sink was not sealed to the wall. The shelving left of the freezer made of unfinished wood was not smooth and easily cleanable. Single use containers of sour cream and country crock were reused for salsa inside the two-door reach-in refrigerator.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The shelving inside the four-door refrigerator was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
The base cove along the refrigeration units was missing. The wall to the left and right of the hood was soiled. A hole in the wall behind the sprayer at the 3-compartment sink was not smooth and easily cleanable. Vents throughout the facility were soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
A light fixture over the 3-compartment sink was not functioning.
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04/08/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A certified food protection manager was not associated to this facility.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
Paper towels were not available at the hand washing sink.
Corrective Action: Paper towels were provided.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A container was stored in the basin of the hand washing sink.
Corrective Action: The container was moved to an approved location.
5-202.12 Handwashing Sinks, Installation (Pf)
The water at the hand washing sink measured 85°F.
The person in charge turned the water heater up.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Thawing ground beef in the stand alone reach in refrigerator was stored above fresh produce.
Corrective Action: education on proper food storage to prevent cross contamination was provided.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The three compartment sink sanitizer measured less than 150 ppm quaternary ammonia.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
An employee stated that the food preparation tables in the kitchen were not sanitized with an approved sanitizer.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked jalapenos stored on top of the hot holding unit measured 88°F.
Corrective Action: the jalapenos were rapidly cooled in the reach in refrigerator and education on proper cooling was provided.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
A date marking system was not in place at the establishment where needed.
Corrective Action: education and handouts on date marking were provided.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
A consumer advisory was absent on the establishment’s menu and needed due to undercooked beef and eggs.
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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 bottle of bleach was stored next to plastic spoons and above canned goods underneath the register.
Corrective Action: the bleach was moved to an approved location.
A container of diesel fuel was stored next to a hot holding station underneath a preparation sink in the kitchen.
Corrective Action: the container was moved to an approved location.
7-102.11 Common Name-Working Containers (Pf)
An unlabeled bottle of degreaser was stored under the register next to food contact surfaces.
Corrective Action: the bottle was labeled correctly.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest (C)
Rodent droppings were present throughout the facility.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Jalapenos were stored in a crate on the floor behind the register counter.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
Single service articles were stored on a shelf in the kitchen with their food contact surfaces exposed.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking throughout the kitchen was torn.
4-501.12 Cutting Surfaces (C)
Several cutting boards stored on food preparation tables in the kitchen were grooved.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
The water at the three compartment sink measured 85°F.
The person in charge turned the water heater up.
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
No quaternary ammonia test strips were available to test the three compartment sink sanitizer.
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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 microwave was soiled with food debris and had a dirty rag stored in it.
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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 at three compartment sink faucet was leaking.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
A covered sanitary receptacle was not available in the establishment's restroom.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: 5-501.113 Covering Receptacles (C)
The outside garbage can did not have a lid.
5-501.114 Using Drain Plugs (C)
The outside garbage can did not have a drain plug.
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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 was soiled with excessive food debris throughout the kitchen.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A hole in the wall was observed underneath the three compartment sink.
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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 bulb above the three compartment sink was not functioning.
6-202.11 Light Bulbs, Protective Shielding (C)
The light bulbs above the three compartment sink were not shielded.
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01/17/2018
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist top employee beverage was stored next to and above plastic and styrofoam take out cups on the shelves adjacent to the reach in refrigerator. Corrected during inspection by relocating the employee beverage to an approved location.
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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: A container of shredded cheddar jack cheese measured 50°F in the cold top refrigerator for more than four hours. Corrected during inspection by discarding (See Voluntary Condemnation).
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hot water located at the cook line hand sink measured between 98°F - 99°F after continuous use. Re-inspection needed. The hot water at the food preparation sink measured 98°F after continuous use. Re-inspection needed.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Various types of canned chemicals were stored next to and above plastic and styrofoam take out cups on the shelves adjacent to the reach in refrigerator. Corrected during inspection by relocating items to an approved location.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Multiple stacks of styrofoam take out containers were stored facing upwards on the shelf above the cold top refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A scoop without a handle was observed inside the bulk rice bag across from the three compartment ware washing sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets located at the two door reach in refrigerator were soiled with food debris.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: The reuse of a single use plastic ranch container was observed storing green salsa in the four door reach in refrigerator.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink located on the cook line was extremely slow to drain. The caulking located at the cook line hand sink was torn and in disrepair. The drain pipe located beneath the cook line hand sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling vent located in the customer restroom was soiled with dust.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Two light bulbs located in the customer restroom were non-functional.
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01/11/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of diced tomatoes was stored with wholesome cans underneath the cash register. Corrected on-site.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Two employees in the kitchen repeatedly failed to wash their hands before donning new pairs of gloves. Corrected on-site.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee in the kitchen was observed handling ready-to-eat lettuce with their bare hands. Corrected on-site.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided at the restroom handsink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A container of bleach and a spray bottle of cleaner were stored next to cooked peppers on the three-compartment sink drainboard. Corrected on-site.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: An excessive amount of ice was observed in the back of the cold-top, reach-in refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation panel above the cook line grill was soiled with grease.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A damp wiping cloth was stored out of contact with sanitizer on the right side of the preparation sink.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: A single-use container of pork rinds was reused to store salt above the preparation sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor tiles adjacent to the three-compartment sink were cracked. Several holes were observed in the wall to the left of the restroom handsink.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: A young child was observed entering the kitchen and into food preparation areas.
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01/27/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A metallic bowl used for raw chicken and containing raw chicken juices was stored above ready to eat bread and onions under the food preparation table at the cook line.
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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 readily available at the hand sink at the cook line.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Several bottles with vitamin and mineral supplements were stored next to and above food items and food preparation areas.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Domestic grade containers were being used to store food at the facility.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gasket of the cold top refrigerator was observed in disrepair.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: To-go styrofoam containers were being stored facing up and were visibly dusty.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service containers were being reused to store food.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: One light was not operational on the ventilation hood.
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10/21/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Chicken juices were observed on the bottom of the four door reach-in refrigerator were cardboard boxes with raw chicken and jalapeños were stored.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A wiping cloth was observed in the hand sink basin at the kitchen.
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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: Rice in the hot holding unit was 92°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: The cold top refrigerator was not plugged to the electricity and several PHF were above 41°F, several for more than four hours: cooked peppers were 62°F, diced tomatoes were 62°F, cooked onion was 62°F, refried beans were 55°F, chili beans were 51°F, diced chicken was 51°F, cooked chunks of beef were 50°F, baked potatoes were 50°F and shredded beef was 48°F.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer in the three compartment sink had a chlorine residual concentration lower than 50 ppm.
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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 readily available at the hand sink at the kitchen.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic grade blender was observed at the kitchen.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Test strips for the sanitizer used at the facility were not available at the time of inspection.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The gaskets of the cold top refrigerator were soiled with food debris.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use food containers were being reused throughout the kitchen.
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07/16/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of chicken was observed with wholesome cans in a shelf by the cold top refrigerator. Corrected on site.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Several containers of raw meat were stored above ready to eat food items (beans, tamales, etc) in the reach-in and cold top refrigerators.
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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 cook line was observed putting gloves on without first washing hands. Corrected on site.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The food thermometer available at the facility was reading less than 28°F while in ice water (not calibrated within 2 degrees of 32°F).
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The sprayer at the three compartment sink was hanging below the flood rim.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle observed by the three compartment sink was not labeled as to its contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Grocery bags were used to store bread at the cook line.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Clean utensils in containers at the shelves rack by the three compartment sink were stored commingled and in a way that contamination of the food contact surface was not prevented.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service containers were being reused to store food throughout the facility.
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