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01/24/2020
Inspection, Routine
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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)
- Raw steak was being stored above RTE onions and sauces in the reach in portion of the cold top refrigerator across from the cooks line. Raw bacon was stored over RTE shredded lettuce, basil, and spinach in the two door reach in refrigerator closest to the kitchen back door. Corrective action: Staff rearranged the food items based on their internal cook temperatures.
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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 dish machine measured below 50ppm residual chlorine concentration. Corrective action: Staff will only use the three compartment sink until the dish machine is serviced. Follow up needed.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments: 3-403.11 Reheating for Hot Holding (P)
-Several items were observed being reheated in the steam table on the cooks line including: refried beans (83°F) and two containers of cooked rice (101-135°F). Corrective action: Staff reheated the food items on the stove to 165°F before hot holding at 135°F.
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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)
- Several food items were not fully cooled below 41°F within the proper time frame: 5 gallons of refried beans (51-60°F) and green chile (43-52°F) in the glass door reach in refrigerator and a one gallon bucket of refried beans (43-46°F) prepared on 1/22/20 in the two door reach in refrigerator closest to the kitchen back door. Corrective action: Staff voluntarily discarded the food items and education was provided on proper cooling techniques. Recommended that staff starts using cooling logs. TCHD will email educational cooling information.
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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)
- One open can of condensed milk was being stored at room temperature on the dry storage shelf to the right of the three compartment sink. Corrective action: Education was provided on refrigerating TCS canned goods after opening them. Staff voluntarily discarded the food item.
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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)
- Several TCS food items throughout the refrigerators in the facility were not marked with a discard date including: cooked ground beef, cooked chicken, cooked refried beans, cooked green chile, cooked rice, cooked onions, roasted jalapeños, etc. Corrective action: Education was provided on date marking TCS and ready to eat food items that are being kept under refrigeration for longer than 24 hours with a 7 day discard date.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
- A large container of Tamarin Jelly was kept past its discard date of 1/21/20. Corrective action: Staff voluntarily discarded the food item.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (Pf)
- Several food items were observed cooling while covered in the two door reach in refrigerator closest to the kitchen back door including: cooked two containers of carne asada (48-51°F), cooked steak (45-48°F), and roasted jalapeños (46-47°F). Corrective action: Education was provided on proper cooling techniques and the food items were vented.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The gaskets were torn on the refrigerators throughout the kitchen.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P)
- The atmospheric vacuum breaker on the mop sink was in disrepair and leaking. Corrective action: Staff will hire a professional plumber to replace the atmospheric vacuum breaker. Follow up needed.
5-205.15 System Maintained in Good Repair (C)
- The diverter for sprayer on the faucet was missing and a wrench was clamped in its place to change the water flow from sprayer to faucet.
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01/08/2019
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) Facility did not have an associated certified food protection manager.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Vomit and Diarrheal Event cleaning procedures were not available. Inspector will provide operator with procedures to keep on file.
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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) An employee was observed filling a sanitizer bucket in the front service area hand sink. Education was provided on proper use of hand washing sinks.
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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) Cooked onions (110°F) and grilled jalapeños (83°F) were being held out of temperature control and without using time as a public health control for food safety. The operator will create and submit a time as a public health control plan for items being held out of temperature control.
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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) Required items were not marked with their disposal date. Items prepared and kept for more than 24 hours were not date marked. Date marking guidance was provided by the inspector.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (Pf) Several items were actively being cooled in deep containers or covered in the glass door beverage reach in refrigerator in the kitchen. Items were moved to an ice bath to rapidly cool and education was provided on appropriate cooling methods.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Several squeeze bottles throughout the kitchen were not labeled as to their contents.
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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) Herbs were being dried unprotected from contamination next to the clean dish storage rack.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) In use tongs were stored at knee level on the cook's line oven handle. A knife was stored in a crevice on the cold top refrigerator.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) Single use containers were reused to store butter and sweetened condensed milk.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) Door gaskets throughout the kitchen were torn.
4-202.16 Nonfood-Contact Surfaces (C) The spice storage rack in the kitchen was constructed of unfinished wood.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Quaternary ammonia test strip were not available. The facility will purchase test strips.
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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 atmospheric vacuum breaker at the mop sink was leaking.
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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) Ceiling tiles and exhaust vents in the kitchen were soiled with dust.
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01/08/2018
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Pork carnitas from a non-USDA inspected facility were being sold from this retail food establishment.
Corrective action: operator voluntarily discarded unapproved source into garbage; educated operator on only selling meat from a USDA inspected facility.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A bag on roasted peppers was stored in the basin of the cook line hand sink. A cloth towel was stored in the basin of the front service area hand sink.
Corrective action: operator removed items from hand sink; educated operator on hand sink requirements.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was stored on the cutting board of the cook line cold top refrigerator next to uncovered food products.
Corrective action: operator moved container; educated operator on approved employee beverage containers and storage locations.
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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: Fried jalapeños (115-125°F) in a metal pan on the flat top grill. Cooked rice (122°F), and refried beans (112-120°F) in the cook line steam table below 135°F.
Corrective action: operator reheated items to 165°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A box of potatoes was stored on the ground underneath the West cook line preparation table.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: An unapproved knife storage block was present in the kitchen storing knives.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the right door of the reach in refrigerator nearest the back door was ripped. Unfinished wood was present on the West kitchen as shelves.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A green cutting board on the bottom shelf of the West kitchen, and the cutting board on the cook line cold top refrigerator were stained. Multiple knives were soiled with food debris and stored as c lean in the knife block. Multiple oven mitts were soiled with debris underneath the flat top grill.
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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 was being reused to store food in the kitchen.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster did not have a lid present.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor underneath the West kitchen preparation table was soiled with debris.
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01/27/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A whole jicama had a mold-like substance present on its surface and was found to be unwholesome inside the reach-in refrigerator (double door). 2 cans of pineapple were dented on their seam and found to be unwholesome on the can storage shelf next to the three compartment sink.
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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 cracking raw shelled eggs with gloved hands than proceeded to handle a clean plate and pinched various seasonings without first washing hands.
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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: Cooked chicken was 46-49°F, shredded cheese was 46°F, fresco cheese was 50°F, shredded lettuce was 46°F, pico de gallo was 44-45°F, milk was 44-46°F, sour cream was 44°F, quesadilla cheese was 46°F inside the reach-in refrigerator (double door).
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Unfinished wood was present as shelves next to the three compartment sink. A scoop was present without a handle in a bag of rice underneath the preparation table next to the range stove.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A plate was soiled with debris on the equipment shelf next to the hot water heater. A knife was soiled with food debris and stored as clean on the magnetic strip above the preparation table.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves next to the range stove were soiled with debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The hot water at the three compartment sink was measured < 110°F.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A damp, soiled cloth towel was stored on the cold-top refrigerator cutting board and not in a solution of sanitizer as required.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Multiple utensils at the front service area were stored with their food contact surfaces facing up exposing them to potential contamination.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling above the reach-in refrigerator (double door) was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Uncovered lights were present on the plate warmer connected to the cold-top refrigerator.
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01/05/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shelled eggs were stored above ready-to-eat milk in the tall reach-in refrigerator next to the cold-top refrigerator.
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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 provided at the hand sink on the cook line or the hand sink at the front register area.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple unlabeled squirt bottles were present in the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: An uncovered bag of maseca was present next to the dry storage shelf in the kitchen. A bag of chicken was thawing improperly in the preparation sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cook line cold-top refrigerator had door gaskets that were torn. Aluminum foil was lining the bottom portion of the range oven.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The display refrigerator on the East kitchen had door gaskets that were soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A soiled cloth towel was present in between pans above the range oven and was not properly stored in a sanitizer solution.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored on the handle of the oven in the kitchen. A scoop without a handle was present inside a bag of maseca next to the dry storage shelf in the kitchen.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was open.
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