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06/02/2022
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:
4-101.19 Nonfood-Contact Surfaces (C)
-Rust was present on the shelf below the food preparation counter next to the dough mixer in the kitchen.
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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 cutting board in front of the food service window in the kitchen was stained.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The exterior of the stove on the cook line at the entrance to the food preparation area 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 caulking on the hand sink to the left of the soda dispenser near the kitchen entrance was soiled.
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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 above the vent hood on the cook line at the entrance to the food preparation area was not in service.
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07/29/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager was not associated with the facility.(Core)
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: An employee on the expo line was observed using bare hand contact with ready to eat tortilla chips.(Priority)
Corrective Action: Education was provided on proper handwashing and glove usage.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: A large bin of white powder was not labeled as to its contents.(Core)
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Several dented cans were stored with wholesome cans in the dry storage area.(Priority Foundation)
Corrective Action: All dented cans were separated and moved to an approved location.
Tortilla shells were stored uncovered in a container on the cook line.(Core)
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: A chef’s knife was stored soiled between the cook line steam table and the cold top reach in refrigerator.(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: Door gaskets were torn in the cook line cold top reach in refrigerator.(Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor of the walk in refrigerator was soiled with excessive debris.(Core)
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05/01/2019
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) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
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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) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) The facility restroom hand sinks did not have the employee hand wash command signage.
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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 beef was stored over ready to eat cheese slices. Staff moved the cheese to a different drawer.
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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 sanitizer did not reach the required 50 ppm chlorine residual in the ware wash area. Staff called dish machine maintenance and will use the three compartment sink until remediation.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The right side soda gun interior was soiled in the bar area. Staff placed the soda gun in hot water to start cleaning procedure.
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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) Containers of cooling red chili were placed out at room temperature in the cook line area. Staff moved the consumer food into the walk for an approved rapid cooling method.
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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) Seafood measured 55°F in the cook line area. Staff moved the item into the walk in refrigerator after being out for 30 minutes.
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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 precooked food containers were not date marked in the walk in refrigerator. Staff will begin date mark precooked food and discussed the required date marking procedure.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle was not labeled as to its contents in the ware wash area. Staff labeled the container of de-greaser.
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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) A in use utensil was stored in ice water in the cook line area.
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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 three compartment sink was separating from the wall in the dish machine area.
4-202.15 Can Openers (C) The can opener blade was soiled in the kitchenl.
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12/21/2018
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw unpasteurized shelled eggs were stored touching ready to eat foods on a shelf in the walk in refrigerator.
Corrective action: the person in charge moved the eggs to an approved location.
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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 wearing gloves and handling dirty dishes and then handling clean produce without removing gloves and washing hands.
An employee was observed donning gloves without washing their hands.
Corrective action: education was provided on proper hand washing procedures.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A cooking utensil was stored in the basin of the cook line hand sink.
Corrective action: the utensil was moved to an approved location.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The mechanical dish machine in the bar area measured less than 50 ppm chlorine.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No cold water was available at the drink station hand sink.
Corrective action: cold water was restored to the hand sink.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The mop sink had a y-valve located downstream of the atmospheric vacuum breaker. Corrective Action: a hose bib atmospheric vacuum breaker was placed downstream of the shut off valve.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The drink station hand sink was being blocked by a trash can making it inaccessible for hand washing.
A pan was being stored on the hand sink in the ware washing area blocking accessibility.
Corrective action: items were moved to an approved location.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Metallic spray cleaner was stored on a food mixer on the cook line.
A tub of uncovered ready to eat tostada shells were stored under the soap dispenser at the cook line hand sink.
Corrective action: all chemicals were moved to approved locations.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An chemical spray bottle of degreaser in the ware washing area was unlabeled.
Corrective action: the bottle was labeled correctly.
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06/25/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can was stored next to wholesome cans in the dry storage area. Corrective action: Manager discarded the dented can.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was observed in the basin of the bar area hand sink. Corrective action: Education was provided on proper hand sink use.
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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: Cheese was measured at 60° to the right of the preparation line. Corrective action: Cheese was rapidly cooled.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine measured below 50ppm chlorine residual on the final rinse cycle. Corrective action: Manager replaced the sanitizer bucket and machine was reading the proper amount of chlorine residual.
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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 readily available at the employee bathroom hand sink. Corrective action: Manager turned the hot water valve on below the hand sink, making hot water available.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut-off valve was connected downstream of the atmospheric vacuum breaker at the mop sink. Corrective action: Follow up required.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Raw fish was observed thawing at room temperature.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The preparation line cutting board was scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The walk in refrigerator had a torn door gasket.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The caulking at the three compartment sink was soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking was in disrepair at the hand sink next to the dish machine and the hand sink next to the soda station.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was non-functioning above the fry station.
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04/11/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored directly above half and half on a shelf inside the walk-in refrigerator.
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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: Raw shell eggs, stored on the cook's line food preparation table at ambient air temperature, measured 74°F. A bag of shredded cheddar cheese, stored on the cook's line food preparation table at ambient air temperature, measured 55°F. A bag of shredded monterey jack cheese, stored on the cook's line food preparation table at ambient air temperature, measured 46°F. A large metal pan of shredded monterey jack cheese, stored directly on top of ice at the cook's line (insufficient ice contact), measured 52°F. A large metal pan of shredded cheddar cheese, stored directly on top of ice at the cook's line (insufficient ice contact), measured 48°F. Overstocked shredded lettuce, stored inside the cook's line cold-top refrigerator, measured 52°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A y-valve with shut-offs was installed directly downstream from the mop sink atmospheric vacuum breaker.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of hand sanitizer was stored directly next to a bottle of agave nectar at the bar. A chemical spray bottle containing glass cleaner was observed hanging on the bar liquor bottle holster with its spout facing towards liquor bottles.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle containing degreaser, on the warewashing area chemical storage shelf, was not labeled as to its contents. A chemical spray bottle containing glass cleaner, in the chemical storage area at the bar, was not labeled as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A corn tortilla flour bag, on the dry storage rack, was torn. Opened boxes of corn starch were stored uncovered on the dry storage rack. Sliced avocado, inside the cook's line reach-in refrigerator, was wrapped with paper towel. Taco shells, on the cook's line top storage shelf, were stored uncovered.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The kitchen wait station tortilla press was lined with aluminum foil.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: One of the doors of the three-door reach-in freezer was lined with clear plastic. The bulk rice bin lid was broken. The bottom warewashing area storage shelf was rusted. The underside of the clean pan storage shelf was rusted.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine bleach test strips, to measure chlorine sanitizer concentration, were not available at the facility. Quaternary ammonia test strips, to measure quaternary ammonia sanitizer concentration, were not available at the facility.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The table-mounted can opener blade was soiled with dried on food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior bottom of the three-door reach-in freezer was soiled with debris. The exterior doors of the three-door reach-in freezer were soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The three-compartment sink was not securely sealed to the wall.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A knife was stored in between equipment at the cook's line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The kitchen wait station hand sink was not securely sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the wall next to the magnetic wall-mounted clean knife storage rack. A ceiling tile was not in place above the water heater in the dry storage room.
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