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05/03/2022
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)
A food protection manager certificate was not available for review at the time of inspection.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
Hand washing cleanser was unavailable at the hand sink on the cooks line. Corrected through education.
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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)
Various temperature control for safety food items stored at the facility for 24hrs or more were not marked with a preparation or discard date. Corrected through education.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Raw beef was observed thawing at room temperature. Raw shrimp was observed thawing in free standing water.
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07/23/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility was not able to provide proof that a Certified Food Protection Manager was associated with the establishment at the time of inspection. Corrective Action: Facility to provide a Certified Food Protection Manager certificate from an approved place to the inspector within 90 days. Handout on approved classes provided.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The back kitchen dish machine failed to reach a minimum of 50ppm chlorine residual. Corrective Action: Mechanic was called and the machine was serviced until it measured between 50 and 200ppm chlorine residual. Inspector verified measurements.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: Tomatoes, lettuce, sour cream, and shredded cheese measured 54°F-56°F in metal containers on ice at the buffet line near the kitchen. Corrective Action: Facility was aware of the appropriate time and temperature parameters for maintaining safe food. Inspector to provide a TAAPHC letter. Facility disposed of food after the 4 hour time period elapsed.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The ceiling vent above the chip station was soiled with dust.
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07/18/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of hominy were present on the dry storage rack with wholesome cans. The cans were removed from the shelf and will be returned to the supplier or discarded.
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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 sanitizer bucket at the ware washing hand sink. Hygienic practices were discussed with the operator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The bar dish machine did not produce 50-200 ppm chlorine during the sanitizing cycle. The operator replaced the empty sanitizer container and primed the machine until it produced an adequate amount of sanitizer.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two chemical spray bottles under the three compartment sink were not labeled as to their contents. The operator labeled the chemical spray bottles.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of sugar and a bag of rice were stored on the floor in the dry storage area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the tall reach-in refrigerator next to the cook line was torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The pre-wash drain board was not sealed to the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build up was present in the meat freezer. The reach-in cooler at the right end of the bar was soiled with liquid 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 articles were stored on the floor in the dry storage area.
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08/02/2017
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 cracking raw shell eggs with gloved hands then proceeded to handle clean equipment and other food product without first removing gloves and washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed wiping their hands on a common towel then proceeded to prepare food on the cook line.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage (twist top) was present in the kitchen.
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| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
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Inspector Comments: Chili was 128°F in the cook line steam table and was not properly reheated to 165°F prior to being placed into a hot holding environment.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: An unapproved container of insecticide was present in the facility.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple unlabeled squirt bottles containing water were present on the cook line. Multiple unlabeled squirt bottles of cream sauce were present in the wait station cold top refrigerator.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Multiple boxes of tortilla chips were stored on the floor in the dry storage room. Multiple uncovered bulk bins of flour were present in the dry storage room. A large metal pan of carnitas was stored uncovered underneath the condenser unit in the double door reach in refrigerator in the dry storage room.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple non-commercial grade containers were being used to store food product at the bar. Sponge pads were present at the bar used to make margaritas.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelves inside the double door reach in refrigerator were chipped. The caulking on the dish spray sink was moldy. Cardboard was present lining a shelf storing clean equipment in the dry storage room.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were soiled with debris on the cook line cold top refrigerator, all single door reach in refrigerators, and the double door reach in refrigerator. The bottom shelves of the steam table and flat top grill were soiled with grease and debris. The handle to the cook line microwave was soiled with debris. The catch pan of the salamander oven was soiled with grease and debris. The shelves inside the double door reach in refrigerator were soiled with debris. The side of the cook line cold top refrigerator was soiled with debris. The bottom shelf of the single door reach in refrigerator on the cook line was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A pair of tongs was stored on the handle to the cook line oven presenting them to potential contamination. Multiple pans were stored on the floor in the dry storage room. The handle of the scoop in multiple bulk containers was stored in direct contact with food in the dry storage room.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Multiple single service to-go containers were stored on the floor in the dry storage room.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use containers were being reused throughout the facility to store various food items in.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the steam table was soiled with debris. The floor underneath the cook line equipment was soiled with debris. The base coving next to the double door reach in refrigerator was not properly sealed to the floor.
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