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06/03/2022
Inspection, Re-Inspection
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: On two seperate occasions, employees were observed washing their hands for less than 10 seconds prior to working with food.
Corrective Action: Handwashing was discussed with the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The handsink at the service line was used as a dumpsink. A bucket was stored in the handsink by the three-compartment sink.
Corrective Action: Handsink usage was discussed.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Wiping cloths were stored in sanitizer that measured below 100ppm quaternary ammonium residual.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The ventilation hood and fire protection sprayers at the ventilation hood were heavily soiled with grease.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The integral atmospheric vacuum breaker at the mop sink was left under continual pressure from a shut-off valve (wye-splitter) downstream.
Corrective Action: Backflow prevention was discussed and the person in charge was instructed to install adequate backflow prevention.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The ceiling around the ventilation hood was soiled with grease dust.
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05/25/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
The person in charge did not show active managerial control due to not conducting the following observational duties of employees: monitoring of cold holding and hot holding, monitoring of cooling processes, and monitoring of cleaning and sanitizing of equipment and utensils.
Corrective Action: Roles and responsibilities were discussed with the person in charge.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
An employee was observed eating in the kitchen at the time of inspection.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
On two seperate occasions, employees were observed washing their hands in water that measured below 100°F. On multiple occasions, staff were observed donning gloves to work with food without washing their hands.
Corrective Action: Hand washing procedure and when to wash hands was discussed with the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The handsink next to the grill line and the handsink next to the three-compartment sink were not stocked with paper towels.
Corrective Action: Paper towels were provided to the hand sinks.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
An employee was observed to have washed a tea brewer without having submerged the unit in quaternary ammonium sanitizer for at least one minute.
Corrective Action: Sanitizing times and process were discussed with the person in charge.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
Cut tomatoes in the walk-in refrigerator were 46-47°F and were not rapidly cooled from ambient temperature to 41°F within four hours.
Corrective Action: The cut tomatoes were voluntarily condemned and cooling was discussed.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
Seasoned rice in the hot holding case by the walk-in refrigerator was 112-128°F for more than four hours.
Corrective Action: The seasoned rice was voluntarily condemned.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Sour cream (47°F), pico de gallo (50-51°F), shredded cheese (48°F), and cut lettuce (49°F) were not stored at or below 41°F for more than 4 hours in the cold-top refrigerator at the service line.
Corrective Action: The items were voluntarily condemned.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A bag with a blue chemical under the three-compartment sink was unlabeled. A chemical spray bottle with cleaner was stored over and in contact with single-service utensils under the register.
Corrective Action: The unlabeled chemical was discarded and the chemical spray bottle was moved to a more appropriate location.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
Wiping cloths were stored outside of sanitizer on food preparation surfaces throughout the kitchen.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Multiple food containers and tiered storage racks were stacked and nested wet. Containers on the clean drainboard of the three-compartment sink were not stored in a manner that allows air drying.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Door gaskets to both of the cold-top refrigerators at the grill line were torn and not easy to clean.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The side of the grill at the cook line was soiled with grime. The fire protection sprayers in the ventilation hood were heavily soiled with grease. The tier rack across from the grill line was soiled with grease dust. The exterior of the oven was soiled with food residue.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The wall across from the grill line was soiled with grime and food debris. The ceiling around the ventilation hood was soiled with dust.
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07/02/2021
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee was observed touching their hair, then bagging chips without washing their hands. (Priority)
An employee was seen donning gloves without first washing their hands, while handling food contact surfaces. (Priority)
Corrective action: education provided.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The hand sink to the left of the grill was blocked by metal shelves and a rack. (Priority foundation)
Corrective action: items were moved to an approved location.
Hand soap was not available at the hand sink to the right of the food preparation sink. (Priority foundation)
Corrective action: education provided.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several wet soiled wiping cloths were stored out of sanitizer throughout the kitchen. (Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: A raw wood pallet in standing water was underneath a reach in freezer next to the cook line grill. (Core)
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07/22/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee was observed touching their nose and then donning gloves to handle food without washing their hands. Corrective Action: Hand washing was discussed with the manager.
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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)
Sanitizer at the 3-compartment sink during manual warewashing measured below 100ppm quaternary ammonium residual. Corrective Action: The sanitizer was remade to a concentration of about 200ppm.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The food-contact surface of tongs above the 3-compartment sink was heavily soiled with grime and encrusted food debris. The food-contact surface spatula by the quesadilla press was soiled with food residue.
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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 peppers and onions were 102-124°F at the steam table. Corrective Action: The fajita vegetables were reheated and the steam table was covered so that no steam could escape.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Several single-service containers and lids at the front service counter were stored with their food-contact surface upright and were not inverted or uncovered.
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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 wash solution at the 3-compartment sink was 95°F during manual ware washing. Corrective Action: The wash water was remade to measure over 110°F.
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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 fan guards in the walk-in refrigerator were heavily soiled with dust. The ventilation hood filters were soiled with grease over the grill. The table supporting the grill was heavily soiled with grease. The food preparation table around the quesadilla press was soiled with food debris. The interior of the refrigerator to the left of the fryer was soiled with food debris. The interior of the hot holding case was soiled with food debris. The interior of the beverage refrigerator was soiled with food residue.
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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 hand sink by the beverage refrigerator had a leak from the faucet.
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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)
Water was observed pooling in the walk-in refrigerator. The wall above the food preparation table by the steam cooker was soiled with food residue. The wall to the left of the 3-compartment sink was soiled with food residue.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall over the 3-compartment sink.
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01/15/2019
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 to the left of the grill line was blocked by a cart. Staff moved the cart to a more appropriate location.
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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 (C): Tortilla shells at the front service counter were not covered and were unprotected from possible contamination.
3-304.15(A) Gloves, Use Limitation (P): An employee was observed handling their employee beverage with gloved hands and then changed tasks to working with ready to eat avocados without washing their hands and removing their gloves. The employee was instructed to wash their hands by the inspector.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf): The food contact surfaces of tongs stored above the 3-compartment sink were soiled with encrusted grease. The tongs were cleaned by staff during the inspection.
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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): Chicken was 122°F and beef was 110°F in the steam table by the back kitchen hot holding units. The chicken and beef were reheated.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-306.13(B) Consumer Self-Service Operations (Pf): Cut lemons and limes available for customer self service did not have tongs present to prevent customer contamination. Staff provided tongs for the limes and lemons.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The ventilation hood filters were soiled with grease.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The fan guards in the walk-in refrigerator were soiled with dust.
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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): Water was observed pooling in the walk-in refrigerator.
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02/07/2017
Inspection, Routine
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: The facility was vacuum packaging and storing prepared beer cheese queso in the walk-in refrigerator for longer than 48 hours, as evidenced by a heat sealed bag of prepared beer cheese queso from 2/3/17, and the facility did not have a HACCP plan; the facility agreed to cease heat sealing, remove the heat sealer from the facility, and open currently heat-sealed products.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A bulk salt container below the back food preparation table was unlabeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A portion of the exterior of the oven door and the top of the single-door reach-in freezer near the fryers were covered with aluminum foil.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided in the two-door reach-in refrigerator across from the service line.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The center shelves above the three-compartment sink were soiled with grease (facility agreed to clean by 2/8/17). The exterior of the oven door was soiled with a sticky food residue. The walk-in refrigerator condenser fan guards were soiled with dust. The interior of the single-door reach-in freezer near the fryers was soiled with a white residue and dark liquid.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes above the three-compartment sink were stacked wet and nested.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs on the oven handle were stored at knee level and were not protected from contamination.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walk-in refrigerator floor was soiled with food residue.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The comal and the single-door reach-in freezer near the fryers were covered with aluminum foil and were not being used by the facility.
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03/22/2016
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 at the service line donned gloves without washing hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage with a twist top on the employee beverage shelf was stored with other approved beverage containers.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Ranch dressing (47°F) in the cold top refrigerator to the right of the service line was stored above 41°F for less than four hours. Salsa verde and sour cream (43°F) in the flat top refrigerator at the service line were stored above 41°F for less than four hours. Black beans (43°F) in the walk-in refrigerator were stored above 41°F for less than four hours.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemical spray bottles of degreaser and destainer on the chemical storage shelf were stored next to clean dishes on the three-compartment sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A bulk spice container containing salt at the food preparation table and several dishes of salt across from the grill line were unlabeled as to their contents.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the Randell two-door reach-in refrigerator at the grill line was soiled with food debris. The soda machine nozzle was soiled with syrup residue and grime.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood filters above the tortilla grill were soiled with dust and grime.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes on the three-compartment sink were stacked wet and nested.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop in a bulk spice salt container at the food preparation table and a scoop in a dish of salt across from the grill line were stored with their handles in the product.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors in the following areas were soiled with food debris and grime: under the ice machine, under the catering shelf, and under the tortilla grill. The floor drain under the soda machine was soiled with slime mold.
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