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05/20/2019
Inspection, Follow-Up
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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 to this facility.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: The facility did not provide shell stock tags kept on site for 90 days for the oysters. The shell stock tags were not labeled with the date when they were last sold or served.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: The following items were stored incorrectly in the three door reach in refrigerator: cooked cactus was stored with raw shrimp. Corrective Action: An employee voluntarily discarded the cooked cactus.
Chicharrones were stored below seafood. Corrective Action: Chicharrones were moved to an approved location.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: The following items in the three door reach in refrigerator were above 41°F for more than six hours: cooked menudo, green chili, and enchilada sauce.
Corrective Action: See voluntarily agreement.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: The following items in the three door reach in refrigerator were not date marked to be discarded within seven days: cooked shredded beef, cooked menudo, and enchilada sauce. Corrective Action: items were marked with the preparation date.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: Several items on the menu were not marked with a consumer advisory. Examples include undercooked meats, raw marinated fish for ceviche, and oysters.
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05/08/2019
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: 2-102.11(A) Demonstration (Pf)
The person in charge did not respond correctly to the inspector's questions as related to the specific food operation and food establishment.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A certified food protection manager was not associated to this facility.
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| 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 vomit/fecal clean up procedure.
Corrective Action: Inspector provided a vomit/fecal clean up procedure hand out.
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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 on multiple occasions touching raw meat on the grill and then handled ready to eat foods in the cook line cold top refrigerator without first washing their hands and did not change gloves.
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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: 3-301.11 Preventing Contamination from Hands (P)
An employee was observed touching ready to eat foods such as pico de gallo, cut tomatoes, shredded lettuce, and cheese with bare hands. An employee at the bar stated that ready to eat limes are handled with bare hands.
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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 up a cup with water at the cook line hand washing sink.
An employee was observed filling up a sanitizer bucket at the hand sink next to the tortilla station.
Inspector provided education on proper hand washing sink usage.
6-301.12 Hand Drying Provision (Pf)
The bar hand washing sink was not equipped with paper towels. The hand washing sink was equipped with paper towels.
6-301.11 Handwashing Cleanser, Availability (Pf)
The bar hand washing sink was not equipped with hand washing soap. The hand washing sink was equipped with soap.
6-301.14 Handwashing Signage (C)
The cook line, bar, and restroom hand washing sinks were not equipped with signs reminding employees to wash their hands.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: 3-402.11 Parasite Destruction (P)
The facility could not provide proof of parasite destruction for fish used for ceviche and the fish packaging was marked to be cooked to 145°F.
3-203.12 Shellstock, Maintaining Identification (Pf)
The facility did not provide shell stock tags kept on site for 90 days for the oysters. The shell stock tags were not labeled with the date when they were last sold or served.
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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)
French toast batter with raw eggs was stored above ready to eat limes in the cook line cold top refrigerator.
Raw fish was stored below raw meats in the three-door reach in refrigerator.
Cooked cactus was stored touching raw chorizo in the three-door reach in refrigerator.
The following items were stored incorrectly in the two door reach in refrigerator unprotected from possible cross contamination: Jalapeños were stored in a container touching raw meat, raw bacon was stored above cilantro, raw meat was stored above pico de gallo, and raw meat was stored above avocados.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
An employee stated that food contact surfaces and utensils were not washed, rinsed, and sanitized at least every four hours.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The soda spray nozzle at the bar was soiled with debris.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments: 3-401.11 Raw Animal Foods-Cooking (P)
Shrimp measured 126°F after taking a final cooking temperature.
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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)
Cooked pork tamales were 92°F-118°F in the hot holding unit. Tamales were reheated to 165°F for hot holding.
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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)
The following items were cooling in the three-door reach in refrigerator and were above 41°F for more than six hours: cooked chili, cooked rice, seafood broth, and cooked beans. See voluntary condemnation.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw shrimp wrapped with raw bacon was 61°F in the cook line cold top refrigerator.
Chicharrones were 80°F on a top shelf at the cook line.
The following items were above 41°F on the cook line drawer refrigerator: raw chicken 57°F, raw pork 52°F, raw chorizo 52°F, raw beef patties 51°F, raw ground pork 45°F, raw steak 48°F, and raw tripas 47°F.
All items were moved to the three door reach in refrigerator.
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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)
The facility did not have a date marking procedure in place for the following items: cooked chili, chile rellenos, tamales, 7 mares broth, cooked rice, cooked beans, and a gallon of milk. Inspector provided education and a hand out on date marking.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Several items on the menu were not marked with a consumer advisory. Examples include undercooked meats, raw marinated fish for ceviche, and oysters.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-207.11 Restriction and Storage-Medicines (P)
A toothgel medication container was stored above bags of spices in the dry storage room.
7-102.11 Common Name-Working Containers (Pf)
Three chemical spray bottles stored on the floor at the bar were unlabeled as to their contents.
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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 cooked items were cooling in deep containers in the three door reach in refrigerator.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Meat was observed thawing in the back kitchen preparation sink with no running water.
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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)
Multiple unlabeled bulk containers of white powders were stored on the bottom shelf of the preparation table in the back kitchen.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 6-404.11 Segregation and Location-Distressed Merchandise (Pf)
2 dented cans of tomato juice were stored with wholesome cans on a dry storage rack in the back of the kitchen.
Corrective Action: Inspector provided education and the dented cans were moved to an approved location.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Chicharrones, sugar in a bowl, and taco shells were stored on the cook line top shelf uncovered and not protected from possible contamination.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
A sanitizer bucket at the cook line was stored on the floor.
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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 scoop handle was observed in the ice machine touching drink ice.
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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)
Multiple stainless steel containers were stacked wet on a rack adjacent to the three compartment sink.
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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)
The facility was reusing a single service container to store raw meat.
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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)
The facility reused a glass rimmer sponge which is not considered smooth and easily cleanable.
4-204.120 Equipment Compartments, Drainage (C)
The drain line was not present on the soda gun holster.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
A non-commercial single door reach in refrigerator designed to only store bottled products was used to store whole milk and salsas.
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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 were soiled with dust throughout the facility.
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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 in the cook line ventilation hood was not functioning.
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07/05/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Dented cans of seasoned black beans were stored with wholesome cans at the back dry storage area. Moldy tomatoes and moldy jalapeños were stored with wholesome tomatoes and jalapeños at the cook line produce reach-in refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The facility was offering various raw and undercooked food items without an asterisk identifying which animal derived food items were served raw and undercooked and was missing the disclosure statement.
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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: The following food items were below 135°F at the cook line hot holding unit: chiles rellenos 96°F, tamales 70°F to 80°F, and cooked rice 102°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: Raw shell eggs were 80°F while stored at room temperature in the back dry storage shelf.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Bags of onions, rice, flour, and corn flour were stored directly on the floor at the back dry storage area. Several frozen packets of ground beef and beef chunks were thawing at room temperature and without running water while submerged at the three compartment sink in the ware washing area. Hard taco shells were stored uncovered and unprotected at the cook line cold top refrigerator shelf.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the cook line microwave was soiled with food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the cook line grill and stove top were soiled with debris. The floor under the cook line grill, stove top and fryers were soiled with debris.
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