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02/14/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: An employee with a supervisory role in food production at the facility could not provide a certified food protection manager certificate upon inspection.
2-102.12(A) Certified Food Protection Manager (C)
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee was observed touching their pants after donning gloves. Corrective Action: Educated about handwashing.
2-301.14 When to Wash (P)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: The back kitchen hand sink was blocked by dirty pans and a basket of chips. Corrective Action: the dirty pans and basket of chips were moved to an appropriate location. The bar hand sink was not equipped with a sign to remind employees to wash their hands,
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
6-301.14 Handwashing Signage (C)
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: Moldy corn tortillas were stored with wholesome foods in the dry storage area. Corrective Action: The tortillas were removed from the shelf so the operator could return them.
3-101.11 Safe, Unadulterated and Honestly Presented (P)
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: Shell fish tags were not labeled with the date when they were last sold or served. Corrective Action: Discussed the proper way to document shell fish tags with the person in charge.
3-203.12 Shellstock, Maintaining Identification (Pf)
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Liquid eggs were stored above cooked foods in the walk in refrigerator. Corrective Action: The eggs were moved to the bottom shelf.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: Dirty knives were stored with clean knives in the knife holder. Corrective Action: The knives were removed so they could be cleaned.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Shredded beef on the steam table measured 127°F. Corrective Action: The shredded beef was reheated to be hot held at 165°F.
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Raw beef and salsa in the cold top refrigerator were 44°F respectively. A tub of cooked beans on the cart were 50°F. Corrective Action: Discussed proper cold holding procedures with the person in charge.
3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: Several items on the menu were not marked with a consumer advisory. Corrective Action: discussed what items require a consumer advisory with the person in charge.
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A chemical bottle next to the shelf by the front kitchen was unlabeled as to its contents. A chemical spray bottle at the waitstation was mislabeled as to its contents. Corrective Action: The chemical bottle was labeled properly. The chemical spray bottle was discarded.
7-102.11 Common Name-Working Containers (Pf)
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| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Hermetically sealed fish was observed thawing in the sealed bag in the walk-in refrigerator.
3-501.13 Thawing (C)
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: A metal food probe thermometer that reads 0-220°F was not available at the facility. The refrigerator at the waitstation was not equipped with a thermometer and held TCS foods. The reach-in refrigerator at the bar where TCS foods are held did not have a thermometer.
4-302.12 Food Temperature Measuring Devices (Pf)
4-204.112 Temperature Measuring Devices (C)
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: A bulk container of salt was not labeled as to its contents.
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Several food containers in the dry storage area did not have lids. A bag of onions was stored on the floor in the walk in refrigerator.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: A sanitizer bucket was stored on the floor next to the bar hand washing sink.
3-304.14 Wiping Cloths, Use Limitation (C)
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Multiple food containers were stacked when wet above the three compartment sink.
4-901.11 Equipment and Utensils, Air-Drying Required (C)
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Rice was stored in a reused food container.
4-501.13 Microwave Ovens (C)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Several torn gaskets on refrigeration units were observed throughout the facility. The shelf under the stove was lined with foil. The reach in refrigerator inside plastic was peeled. The bottom shelf of the reach-in refrigerator was soiled with food debris. A scoop without a handle was stored in a container of rice.
4-101.19 Nonfood-Contact Surfaces (C)
4-202.16 Nonfood-Contact Surfaces (C)
4-101.19 Nonfood-Contact Surfaces (C)
4-101.11 Characteristics-Materials for Construction and Repair (C)
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: A drain line was not present on the soda gun holster. The left faucet at the bar 4-compartment sink which is used as the washing stage of warewashing process based on signs at the sink did not have working hot water (110°F or hotter).
4-204.120 Equipment Compartments, Drainage (C)
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
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| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
|
Inspector Comments: An employee was observed washing the facilities mobile food truck with the mop sink hose and allowing the water to go outside onto the concrete and not into a proper sanitary sewer.
5-402.13 Conveying Sewage (P)
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments: The lid on the facility's dumpster was left open. The dumpster was missing a drain plug.
5-501.113 Covering Receptacles (C)
5-501.114 Using Drain Plugs (C)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: A gap greater than 1/4 inch was observed under the sliding kitchen door. Holes were observed on the wall behind the three-compartment sink. A ceiling tiles were missing by the front entrance to the kitchen and the back kitchen area. The walk in refrigerator shelves were soiled with food debris. The drawer at the waitstation was soiled with food debris. The interior of the soda gun holster at the bar was moldy. Ceiling tiles above the bar were porous. The dry storage shelf in the kitchen was soiled with food debris. The ceiling in the kitchen was soiled with dust. A light shield in the kitchen was not secured to the ceiling. The side door in the kitchen to the outside was left open.
6-101.11 Surface Characteristics-Indoor Areas (C)
6-501.12 Cleaning, Frequency and Restrictions (C)
3-501.13 Thawing (C)
6-202.15 Outer Openings, Protected (C)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: The reach in refrigerator light was not functioning. A light on the walk in refrigerator was not functioning. The light was not shielded by the back part of the kitchen.
6-202.11 Light Bulbs, Protective Shielding (C)
6-303.11 Intensity-Lighting (C)
|
|
07/21/2017
Inspection, Follow-Up
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A red bell pepper, inside a container on the walk-in refrigerator storage shelf, was spoiled with a gray and black mold-like residue and stored with wholesome red bell peppers.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The menus at the facility lacked a disclosure and reminder for the animal-derived foods that can be served raw or undercooked.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing their hands at the warewashing area sprayer sink in the kitchen.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee personal beverage was stored directly next to single service to-go containers on the kitchen storage rack. A twist top employee beverage was stored on the bar mat at the bar. An employee personal beverage was stored next to food service gloves and paper towels on the bar drain board next to the hand sink. An employee personal beverage was stored directly next to clean pan lids on the bottom shelf of the kitchen food preparation table.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: The following foods inside the walk-in refrigerator measured greater than 41°F after cooling for over six hours: facility prepared tomato salsa measured 46°F; facility prepared tomato juice measured 46°F; cooked seafood with vegetables (soup) measured 48°F; and facility prepared horchata drink (prepared with milk) measured 46°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods inside the cook's line cold-top refrigerator measured above 41°F: cut lettuce measured 44°F; shredded cheese measured 61°F; red salsa measured 51°F; green salsa measured 49°F; and raw chicken measured between 44°F to 46°F. A large box of raw pork, stored on the kitchen rolling cart at ambient air temperature across from three-compartment sink, measured 46°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The kitchen dish machine final sanitizing rinse cycle measured "0" ppm chlorine residual at the dish surface.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the left faucet of the 4-compartment sink at the bar.
|
|
07/11/2017
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy piece of cactus was stored with other wholesome produce in the walk-in refrigerator. A bottle of Creme de Banana Liqueur, a bottle of Amaretto liqueur, a bottle of Kamikaze Burst, and a bottle of Long Island Iced Tea were adulterated with fruit flies at the bar. A bottle of gin and a bottle of peach schnapps was contaminated with unidentified items at the bar.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above cooked steak in the cook line cold top refrigerator. A bowl of raw beef was stored above a container of shredded cheese in the walk-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The current menus lacked a disclosure and reminder for the animal-derived foods that can be served raw or undercooked.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Kitchen employees were observed putting on gloves without first washing their hands. An employee was observed not using disposable paper towels to dry their hands after washing them at the cook line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top employee beverage was stored on the preparation table by the back entrance to the kitchen. An employee beverage without a lid was observed above clean utensils on the storage rack across from the steam table in the kitchen.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Several large and deep plastic containers of green chili were 67°F-73°F while cooling with lids on the containers in the walk-in refrigerator for more than 6 hours (overnight). A large and deep plastic container of rice was 53°F-62°F while cooling with the lid on the container in the walk-in refrigerator for more than 6 hours (overnight). A large and deep plastic container of beans was 44°f while cooling with the lid on the container in the walk-in refrigerator for more than 6 hours (overnight).
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cook line cold top refrigerator: chicken wings (59°F), pico de gallo w/ cut tomatoes (54°-61°F), white cheese strips (54°F), sliced ham (60°F), opened clamato tomato juice (56°F), marinated shrimp (54°F), marinated cut fish (53°F), open canned green chilies (55°F), yellow queso (52°F), egg roll wrapers (69°F), raw shelled eggs (58°F), shredded cheese (52°F), cut lettuce (56°F), green salsa (53°F), red salsa (58°F), and chipolte salsa (64°F). A container of shredded lettuce was 48°Fand a container of raw chicken was 53°F in the walk-in refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to reach 50 ppm chlorine residual in the final sanitization cycle as measured on a chlorine test strip.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided to the left faucet of the 4 compartment sink at the bar.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Numerous flies were observed throughout the kitchen.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of ibuprofen was stored above clean utensils at the storage rack across from the steam table in the kitchen.
|
|
03/08/2017
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A box of moldy oranges was stored in the walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meats were inappropriately stored above ready to eat tortillas in the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A strainer with radishes was inappropriately stored in the basin of the ware washing area hand sink. An employee was observed dumping water into the cook line hand sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked chorizo was 110°F stored in a container on the cook line flat top grill.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw steak, that had been left at room temperature overnight to thaw, was 55°F and had been moved into the walk-in refrigerator upon inspector arrival.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not supplied to the ware washing area hand sink.
|
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02/07/2017
Inspection, Routine (Enforcement)
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A disclosure statement was not present on the establishments menus. Several items on the establishments menus that are not undercooked were inappropriately starred.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A wash rag was present in the basin of the cook line hand sink. A sanitizer bucket was stored in the waitstation handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top and uncovered employee beverages were stored on the preparation table near the back door.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked ground beef was 45°F, stored in the walk-in cooler, and had been cooling since 7 pm the previous night.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked steak was 120°F, refried beans were 120°F, cooked rice was 115°F, cooked pork was 118°F, and ground beef was 123°F on the cook line steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Canned whipped cream was 60°F stored in the bar cold top refrigerator.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the following handsinks: warewashing area, waitstation, and bar. Paper towels were not supplied to the waitstation handsink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several fly strips throughout the facility were completely full of flies and had not yet been removed to reduce accumulation. A fly strip was inappropriately situated above clean utensils next to the walk-in refrigerator.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The handle for the ice scoop was stored in contact with the ice in both the ice machine and bar ice bin. Cooked, frozen meats were being thawed at room temperature in a basin of the three compartment sink. Drink ice at the bar was not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook line cold top refrigerator cutting board was deeply grooved. A domestic grade container was being utilized to store bread in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Torn door gaskets were observed on the cold top refrigerator. Tape was used to hold a pipe to the dish machine. A domestic grade refrigerator was used to store salsa in the main waitstation.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: A rust spot was present on the top of the dish machine.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave above the cold top refrigerator was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Ice build up was observed on the interior of the cook line reach in freezer. The fan near the mop sink was soiled. The interior of the reach-in freezers were soiled. The movable racks in the back preparation area were soiled. The condenser fans in the walk-in refrigerator were soiled. The soda gun holder at the bar was soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean dishes above the three compartment sink were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Clean equipment was stored on the floor near the walk-in refrigerator.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The splash guard on the warewashing area handsink was not adequately sealed to the sink. The mop sink faucet was loose. A drain line for the bar soda gun holder was missing. The men's restroom handsink was not adequately sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall by the dish machine was damaged. The ceiling near the back preparation table was damaged. The floor behind the back area reach-in freezers was wet. The floor in the walk-in refrigerator was soiled. A ceiling tile was missing in the main waitstation and in the men's restroom.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light above the cook line cold top refrigerator was not shielded. Lights in the cook line vent hood were not working. The lights in the back area were not shielded. The light shield in the walk-in refrigerator was in poor repair.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee food was stored commingled with customer food in the waitstation domestic refrigerator.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The toilet and urinal in the men's restroom were not adequately sealed to the floor and wall, respectively.
|
|
10/04/2016
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: New violation: Moldy tomatoes were stored with wholesome tomatoes in a box in the walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Repeat violation: Raw meat was stored above ready to eat tomatoes on a shelf in the cook line cold top refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Repeat violation: An employee failed to wash her hands after handling a soiled towel and cleaning out handsinks and prior to returning to food preparation.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: New violation: A towel was stored in the cook line handsink basin.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: New violation: An employee drink was inappropriately stored next to to-go containers on a shelf at the end of the cook line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: New violation: Paper towels were not provided at the cook line handsink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: New violation: Numerous flies were present throughout the facility. The fly strips within the facility were completely full of flies and had not yet been removed.
|
|
09/13/2016
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Moldy onions, numerous moldy cantaloupe, and a moldy papaya were observed stored with other wholesome produce in the walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw beef in the cook line cold top refrigerator. Raw shelled eggs were stored above a container of horchata and raw beef was stored above cooked beans in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling raw beef then proceeding to touch ready to eat cut tomatoes and cut onion in the cold top refrigerator without changing their gloves and washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed drying their hands on a apron after washing them at the hand sink by the dish machine.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Green chilies were 117°F in a bowl on the cook line flat top stove.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes were 46°F and red salsa was 46°F in the cold top refrigerator. Salsa was 54°F in the wait station reach in refrigerator. Horchata was 48°F in the bar cold top refrigerator.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed not sanitizing a drinking pitcher during manual ware washing.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to reach 50 ppm chlorine residual in the final sanitization cycle.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip containing dead flies was stored above clean dishes and utensils at the three-compartment sink drainboard.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Tylenol was stored in the wait station refrigerator above and next to customer food items.
|
|
07/26/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy orange was stored with other wholesome produce in the walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored above cooked beef in the cook line cold top refrigerator. Raw chicken and raw beef was stored above bottles of beer and soda in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: A cook line employee was observed putting on gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A beverage container was stored in the basin of the wait station hand sink. A sanitizer bucket was stored in the basin of the bar hand sink.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Containers of green chili were 65°-70°F in the walk-in refrigerator after cooling overnight.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Green chilies were 124°-131°F in a pan on the cook line stove.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cook line cold top refrigerator, raw beef was 45°-70°F, cut tomatoes were 46°F, ham was 50°F, and cooked beef was 61°F. The following items were above 41°F in the walk-in refrigerator, shredded cheese was 50°F, cooked rice was 59°-61°F, cut lettuce was 58°F, ham was 48°F, queso fresco was 53°F, menudo was 56°F, enchilada sauce was 50°-58°F, raw beef was 45°-47°F, sour cream was 53°F, salsa was 52°F, green salsa was 61°F, red salsa was 51°F, horchata was 51°F, opened tomato juice was 51°F, raw bacon was 48°-54°F, cooked chilies were 57°F, cooked beef was 56°F, seafood soup was 50°F, raw shelled eggs were 52°F, liquid eggs were 55°F, cooked cactus was 53°F, whipped topping was 58°F, opened mayonnaise was 54°F, peeled garlic was 54°F, open parmesean cheese was 54°F, and ranch dressing was 58°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: No hot water was provided to the cook line hand sink. No hot water was provided to the left faucet of the four-compartment sink at the bar.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A purse was blocking access to the wait station hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the cook line hand sink, wait station hand sink, and bar hand sink. Soap was not available at the wait station hand sink and bar hand sink.
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02/11/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: One moldy red pepper and one moldy lime were stored with other wholesome produce in the walk-in refrigerator.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shelled eggs were stored above containers of sour cream in the walk-in refrigerator.
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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 putting on gloves without first washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A metal container was present in the basin of the hand sink at the wait station.
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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: Burrito mix was 130°F in a pan on the cook line flat top stove. Cooked green peppers were 123°F in a bowl on the cook line flat top stove. Burritos were 112°-125°F in the burrito hot hold unit by the entrance.
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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: Nacho cheese was 49°F in a deep container on the cook line flat top stove.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The only food probe thermometer on site was broken.
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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 provided to the wait station hand sink. No cold water was provided to the right faucet at the bar four-compartment sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No soap and paper towels were provided to the wait station hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of onions was stored directly on the ground by the three-compartment sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cold top cutting board was deeply grooved. Cutting boards were deeply grooved by the dry storage shelf near the walk-in refrigerator. A domestic grade blender was present on the preparation table by the mop sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed on the door of the cold top refrigerator. The caulking at the mop sink and three-compartment sink was damaged.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Food debris was observed on the door gaskets of the cold top refrigerator. The fan covers of the condenser unit in the walk-in refrigerator were soiled. The caulking behind the sprayer 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: Forks were stored with the food contact surface exposed to contamination in the wait station holders.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The lid was open on the dumpster. No plug was present on the dumpster.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling above the mop sink was damaged. The ceiling in the walk-iin refrigerator was soiled with debris. The floor coving beneath the dish machine was damaged. The door by the storage rack was soiled with dirt and debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights above the cook line cold top were not shielded.
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05/29/2015
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A container of pastor containing raw pork was stored above vegetables in the walk-in refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not present on the establishments menus.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved twist-top employee beverages were observed above clean food utensils on the storage rack by the mop 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: A container of refried beans was 128°F on the cook line stove.
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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: Shrimp was 47°F, guacamole was 52°F, pico de gallo was 46°F, and ham was 47°F in the kitchen cold top refrigerator. Salsa was 53°F in the wait station refrigerator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final rinse cycle for the dish machine was below 50 ppm chlorine residual.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No hot and cold water was provided to the right faucet of the bar four-compartment sink.
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02/20/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw eggs were stored above vegetables and raw fish were stored above ready-to-eat foods in the walk-in refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the cook line was observed changing gloves without washing hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Dish rag and scrubs were observed in the basin of the hand sink in the kitchen cook line and dish room hand sink. A pump soap was observed stored in the basin of the bar area hand sink. Single use gloves were reused at the server station for tortilla chips.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple unapproved open top employee beverages were observed throughout the facility above food and food contact surfaces.
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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: A basket of fried jalapenos was 100°F at the frying station.
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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: Shredded cheese (59°F) was above 41°F at the cook line preparation counter.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine final sanitization rinse did not leave a minimum of 50ppm residual chlorine.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the cook line hand sink and the womens restroom.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray can of glass cleaner was stored on the bar area cold-top preparation counter.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle at the wait station was not properly labeled as to its content.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of lettuce and limes were not stored at least 6" above ground in the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Grocery bags were used to store uncooked tripe and raw chicken.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cook line cold-top reach-in refrigerator door gasket was torn. The counter underneath the cook line was lined with foil.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Holes were present in the 3-compartment sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The spray sink caulking was moldy. The ventilation hood at the cook line were excessively soiled with grease.
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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 re-used to store food items.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall by the mop sink was torn. The ceiling at the cook line were moderately soiled with grease and dust.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee personal items were stored above clean dishes in the back kitchen area.
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06/23/2014
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw squid was stored in a plastic bag above ready to eat food in the cold top reach-in refrigerator at the cook line.
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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 washing gloved hands at the cook line.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An empty pitcher was stored in the hand sink by the cook line.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several unapproved employee beverages were stored above customer food on the storage rack by the cook line.
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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: Several potentially hazardous food items were above 41°F in the walk-in refrigerator for more than 4 hours. See voluntary condemnation form.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and paper towels were not provided to the hand sink at the bar.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The base of the reach-in freezer 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 vents above the cook line were soiled with dust. The ceilings above the cook line were dirty and soiled with grease.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Light bulbs were not provided at the reach-in freezers in the back of the kitchen.
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