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03/21/2022
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored on the tortilla preparation table.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water (62°F) of at least 100°F was not available at the hand sink in the ware washing area.
Corrective action: Discussed having the hand sink serviced so that hot water of at least 100°F is always available with the person in charge. The person in charge put in a service request.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
A dented can of tomatoes was stored with wholesome cans on the dry storage rack next to the soda boxes.
Corrective action: Discussed dented can policy with the person in charge. The can was discarded.
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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)
Raw chicken (50°F) was stored above 41°F in the single door reach-in refrigerator below the oven across from the preparation line.
Corrective action: Discussed monitoring the unit with the person in charge. The chicken was discarded.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-202.12 Conditions of Use (P)
Glass cleaner was hooked up to the sanitizer chemical dispenser and present in the sanitizer buckets.
Corrective action: The person in charge connected the correct sanitizer to the chemical dispenser and replaced the sanitizer buckets.
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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)
Clean dishes were stacked wet next to the three compartment sink.
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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 on the preparation sink across from the stovetop was in disrepair.
5-202.14 Backflow Prevention Device, Design Standard (P)
A hose with a sprayer under constant pressure was connected downstream of the atmospheric vacuum breaker on the mop sink.
Corrective action: Discussed detaching the hose and sprayer from the faucet when not in use with the person in charge.
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10/20/2021
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:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have a procedure to clean up vomit and fecal events.
Corrective action: Inspector provided the vomit and fecal event clean up handout.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water (81°F) of at least 100°F was not available at the hand sink in the ware washing area.
Corrective action: Discussed having the hand sink serviced so that hot water of at least 100°F is always available with the person in charge.
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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)
Moldy strawberries were stored with wholesome food in the cold top single door reach-in refrigerator across from the point of sale area.
Corrective action: The person in charge discarded the strawberries.
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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)
The following items were stored above 41°F in the cold top two door reach-in refrigerator at the to-go station: tomatillo sauce (46°F), pico (47°F), cotija cheese (46°F), sour cream (50°F).
Corrective action: The person in charge placed the items on ice. Discussed keeping the lid to the cold top closed with the person in charge.
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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)
A spray bottle of salad oil was not labeled as to its contents next to the flat top grill.
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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 ventilation hood filters were soiled above the flat top grill.
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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 drain in front of the to-go station was soiled with food debris.
The drain in front of the preparation sink was soiled with food debris.
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02/12/2020
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 hat and then donning clean gloves without washing their hands.
Corrective Action: Discussed the handwashing policy 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: 4-202.11 Food-Contact Surfaces-Cleanability (Pf)
Multiple food containers on the shelves across from the three compartment sink were chipped, making them not smooth and easily cleanable.
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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 shelves above the three compartment sink were soiled.
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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 caulking on the handwashing sink next to the mop sink was soiled.
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08/20/2019
Inspection, Routine
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- Numerous food storage containers throughout the facility were chipped.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The three compartment sink was not properly sealed to the wall.
- The caulking under the vent hood above the cook line was torn.
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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 drain pipe below the hand sink near the three compartment sink was leaking upon inspection.
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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 caulking on the hand sink near the three compartment sink was soiled.
- The caulking on the hand sink near the point of sale area was soiled.
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03/18/2019
Inspection, Routine
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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 magnetic knife block across from the service line was soiled.
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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)
Shredded beef measured 115°F in the hot holding unit on the service line.
Corrective action: The person in charge reheated the beef to 165°F.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C)
Numerous food storage containers throughout the facility were chipped.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the cold-top reach-in refrigerator across from the tortilla hot stone on the service line was torn.
The door gasket on the cold-top reach-in refrigerator on the service line was torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the hand sink near the cash register was soiled.
The caulking on the hand sink near the door to the back room was soiled.
The caulking on the hand sink near the three compartment sink was soiled.
The caulking on the three compartment sink was soiled.
The caulking on the hand sinks in the men's and women's restrooms were soiled.
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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 door gasket on the reach-in refrigerator below the oven across from the service line was soiled.
The paper towel dispenser above the hand sink across from the cash register was soiled.
The door gasket on the dessert cold-top reach-in refrigerator was soiled.
The paper towel dispenser above the hand sink near the door to the back room was soiled.
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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 drain near the service line was soiled.
The ceiling vent above the to-go preparation area was soiled with dust.
The ceiling vent above the ice machine was soiled with dust.
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09/25/2018
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 wiping their gloved hands on their clothing and returning to food preparation.
Corrective action: The employee was educated on proper hand washing.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed filling a container with water from the hand sink behind the register.
Corrective action: The employee was educated on proper hand sink usage.
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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: Guacamole with tomatoes measured 46°F in the right cold-top refrigerator on the service line. Cut lettuce measured 52°F in the left cold-top refrigerator on the service line.
Corrective action: The person in charge rapidly cooled the food items in the walk-in refrigerator.
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04/16/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bag of mint leaves in the to go cooler appeared unwholesome. Mint leaves were immediately discarded.
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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: Guacamole in the to go cooler was 49°F. Guacamole was put on an ice bath and immediately moved to the walk in cooler.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle of salad oil stored next to the comal was unlabeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Spatulas were torn and cracked above the burners. Cutting boards were severely scored at the clean dish area. Plastic containers on the clean dish shelves were cracked. Plastic containers in the walk in cooler were cracked and broken.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Equipment throughout the facility was soiled. The cabinet below the soda machine was heavily soiled. The sprayers on the three compartment sink were soiled. The flour rack was heavily soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several dishes across from the three compartment sink were stacked wet.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple wet wiping cloths were stored on various surfaces outside of the sanitizer.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A box of aluminum to go containers were stored on the floor next to the tortilla prep table.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink was heavily soiled. The hand sink next to the three compartment sink was soiled. The cook line hand sink was not completely sealed to the wall. The women's restroom hand sink was not completely sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors throughout the facility were soiled. The floor drains throughout the facility were soiled. The walls throughout the facility were soiled.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap greater than a quarter inch was observed at the bottom of the back door.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilet in the women's restroom was not completely sealed to the wall.
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08/31/2017
Inspection, Critical Item
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: Two bags of mild salsa in the walk-in refrigerator and one bag of cooked pork in the reach in refrigerator under the back hot holding unit that were cook chilled in heat sealed bags were filled and sealed on August 27, 2017 and not discarded by August 30, 2017 per the labels on the bags and the facilities three day HACCP policy. Required HACCP employee training logs for employees who perform cook chill were not provided during the time of the inspection.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Two spray bottles and a scrub brush were stored in the basin of the dish area hand sink.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Dirty dishes were stored in front of the dish area hand sink making it inaccessible.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle stored next to the dish area hand sink was unlabeled.
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02/28/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A moldy tomato in the preparation area was being prepared for customer consumption.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Three employees on the front line and preparation area were observed wiping their hands on their soiled apron several times. Rice and a glove were present in the basin of the preparation area hand sink.
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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: Shredded beef that was highly filled in a metal container on the front service line measured 118°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: Guacamole measured 45°F50°F in the front cold top refrigerator across from the preparation area.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two chemical spray bottles stored next to the warewashing hand sink were unlabeled as to their contents.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Two chemical spray bottles stored next to the ware washing area hand sink were unlabeled as to their contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several food items above the large preparation table and next to the back soda tower were unlabeled. A spray bottle of oil next to the front mixer was unlabeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several plastic food containers in the walk-in refrigerator and on the dish shelf across from the three compartment sink were cracked and in disrepair. A yellow cutting board across from the front service line was burnt and in disrepair.
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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 stored in a bulk bin of garlic power The caulking around the ventilation hoods on both of the cook lines were in disrepair and inadequately sealed. Packing paper that was not smooth and easily cleanable was attached to the top section of the ice machine next to the three compartment sink.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking behind the three compartment sink was soiled with mold and inadequately sealed.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The front conveyor oven was heavily soiled with food debris. The interior of the ice machine next to the walk-in refrigerator was soiled with mold. Several cutting boards throughout the facility were stained with food. Several plastic food containers on the shelf across from the three compartment sink were stained with food.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of multiple cold holding units on the front line and preparation area were soiled with food and debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked wet on the shelf across from the three compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The front line floor drain and floor drain next to the large mixer were heavily soiled with food. The wall behind the large mixer was soiled with food. The wall behind the mop sink was soiled with dirt and debris.
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08/18/2016
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 returning from the back area to food preparation and changed their gloves without first washing their hands.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Three containers of tortilla strips above the front line conveyor oven were stored uncovered and unprotected from possible contamination.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards across from the front line chip drawer were scored and not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Foil that was not smooth and easily cleanable was lining the bottom of the grill and both of the stoves. The cold top refrigerator door next to the oven was broken.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the hot holding unit next to the preparation table was soiled with food. The interior of both chip drawers were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The small storage shelf in the walk-in refrigerator and the cart in the back room were soiled with food and debris.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service utensils on the front line were stored with several of the food contact surfaces stored commingled with the utensil handles.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the HCMI equipment was soiled with food. The wall under both of the front hand sinks were soiled.
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