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06/14/2022
Inspection, Re-Inspection
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The restaurant did not have a certified food protection manager.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
Ready-to-eat ham and cheese in bags in the cold-top refrigerator were stored next to a bag of bacon.
Corrective action: The bacon was moved to a separate location.
Several foods in the walk-in refrigerator were not covered (not in the cooling process).
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
An employee did not fully clean the side preparation tables of raw tripe, as there was food residue leftover. The grill line cold-top refrigerator cutting board was soiled to sight.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
The following refrigerated, ready-to-eat, time/temperature control for safety (TCS) foods were not marked with a date once prepared to be used or discarded within 7 days: (in the walk-in refrigerator) rice, potatoes, chicken, and (in the grill line cold-top refrigerator) chile rellenos. The above foods were not date-marked and were not discarded.
The following refrigerated, ready-to-eat, TCS foods were marked with a date that exceeded 7 days since preparation and were not discarded: (in the walk-in refrigerator) beans (6/6), green salsa (6/6), red sauce (6/5), (in the self-service cold-top refrigerator) red salsa (6/6), and green salsa (6/6).
Corrective action: The inspector had the person in charge place make dates on foods and advised them to discard anything exceeding 7 days since preparation.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
Eggs cooked to order were not provided a consumer advisory on the menu.
Corrective action: The inspector educated the person in charge on this requirement.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
A chemical spray bottle containing Windex on the utility shelf was not labeled as to its contents.
Corrective action: The person in charge labeled this bottle.
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06/03/2022
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:
2-103.11 Person-In-Charge-Duties (Pf)
The person in charge did not ensure the following: that employees were properly maintaining the temperatures of refrigerated foods, that consumers who ordered partially cooked eggs are informed of the increased risk through a consumer advisory, that employees were properly sanitizing cleaned multiuse equipment and utensils at the proper chemical concentration, and that consumers were notified that clean tableware is to be used when they return to self-service areas.
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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 restaurant did not have a certified food protection manager.
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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 at the hand sink by the kitchen entrance did not use soap when washing her hands before preparing food. An employee at the grill did not wash her hands after handling raw eggs and changing her gloves.
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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)
6-301.12 Hand Drying Provision (Pf)
Soap was not provided at the hand sink by the kitchen entrance. Paper towels were not provided at the men's restroom hand sink.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill line used the same gloves to handle raw eggs then ready-to-eat cheese on one occasion, and raw bacon then ready-to-eat tortillas on a second occasion.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Packaged, raw bacon in the grill line cold-top refrigerator was stored next to packaged cheese. Raw shell eggs in the walk-in refrigerator were stored above avocados.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Multiple foods in the walk-in refrigerator were not covered.
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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 concentration of quaternary ammonium sanitizer in the three-compartment sink during manual dish washing was less than 200 ppm (acceptable range 200-400 ppm).
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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 foods were greater than 41°F: (in the kitchen standing refrigerator) whipped butter, sour cream, tamales, shredded cheese (47-50°F), and (in the self-service cold-top refrigerator) various salsas (44-48°F).
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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 following refrigerated, ready-to-eat, time/temperature control for safety foods were not marked with a date once prepared to be used or discarded within 7 days: (in the grill line cold-top refrigerator) chicken, barbacoa, (in the walk-in refrigerator) rice, potatoes, vegetable soup, green chile, beans, barbacoa, and (in the self-service cold-top refrigerator) various salsas.
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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)
Eggs cooked to order were not provided a consumer advisory on the menu.
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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 spray bottle of bleach on the utility shelf was not labeled as to its contents.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-306.11 Food Display-Preventing Contamination by Consumers (P)
Food on display in the self-service cold-top refrigerator was not protected from 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 wiping cloth on the grill line cold-top refrigerator cutting board was mostly dry and not held in a sanitizer solution in between uses.
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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)
Multiple utensils under the side kitchen preparation table were stored in a cardboard box rather than in a durable container. Two scoops without handles were stored in foods in the walk-in refrigerator. The scoop handle in the ice machine was stored touching the ice.
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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)
Two nondurable granulated garlic containers in the self-service cold-top refrigerator were reused for salsa.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The restaurant did not have quaternary ammonium sanitizer test strips.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-101.11 Surface Characteristics-Indoor Areas (C)
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The office's walls in the kitchen were made of unfinished wood. The ceiling was leaking water behind the self-service cold-top refrigerator.
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