02/05/2018
Inspection, Routine (Enforcement)
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03e - Critical, Food Borne Illness Risk |
Food Temperature Control: Cold hold at 41°f or less |
Inspector Comments: Pooled eggs were 55°F at the cook line food preparation table next to the grill. Salsa was 51°F at the cook line cold top refrigerator. Corrective action: discussed proper cold holding temperatures with cook line employees in Spanish and also discussed ice baths for the pooled eggs at the cook line food preparation table.
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10b - Non-Critical |
Equipment Design, Construction: Nonfood-contact surfaces |
Inspector Comments: Torn door gaskets were observed at the cook line cold top refrigerator.
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14a - Non-Critical |
Physical Facilities: Plumbing: installed, maintained |
Inspector Comments: The drain pipe located beneath the hand sink adjacent to the three compartment sink was leaking. The caulking located at the mop sink was torn and in disrepair.
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14b - Non-Critical |
Physical Facilities: Garbage and refuse |
Inspector Comments: The dumpster lid was open upon inspection. The dumpster plug was missing upon inspection. An excess of trash and debris was located outside the back door of the facility.
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14d - Non-Critical |
Physical Facilities: Lighting |
Inspector Comments: Two light bulbs located above the three compartment ware washing sink were non-functional. Four light bulbs located through out the back food preparation area were non-functional. The light bulb above the hand washing sink in the back hall way was non-functional. Light bulbs in the ventilation hood above the cook line grill were not operating upon inspection.
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14g - Non-Critical |
Physical Facilities: Premises maintained |
Inspector Comments: The back screen door had a gap to the outside greater than a quarter inch thus not protecting the entry of insects or pests into the facility.
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14i - Non-Critical |
Physical Facilities: Restroom facilities |
Inspector Comments: The employee and customer restroom door was not self-closing. The toilet paper located in the restroom was not placed in a permanently mounted dispenser.
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02/01/2017
Inspection, Routine (Enforcement)
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03c - Critical, Food Borne Illness Risk |
Food Temperature Control: Hot hold at 135°f or greater |
Inspector Comments: Carnitas style pork in the hot holding equipment measured 125ºF to 128ºF and the pan was overfilled.
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09a - Non-Critical |
Food Labeling, Food Protection: Original container, properly labeled |
Inspector Comments: Salt was not stored in the original container and was not labeled with its contents on the food preparation table. Two containers of flour by the reach in refrigerator were not labeled with their contents.
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09b - Non-Critical |
Food Labeling, Food Protection: Food protected from contamination |
Inspector Comments: Onions were stored directly on the floor at the back dry storage area. Red chiles were stored in a single service carton box with lots of splatter and food debris.
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10a - Non-Critical |
Equipment Design, Construction: Food-contact surfaces |
Inspector Comments: Carnitas style pork was stored in single service to-go bags at the back reach-in refrigerator. Flour was stored in single service sour cream buckets at the back dry storage area.
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10b - Non-Critical |
Equipment Design, Construction: Nonfood-contact surfaces |
Inspector Comments: Torn door gaskets were observed at the cook line cold top refrigerator. The storage shelf above the three compartment sink at the ware washing area was rusty. The interior of the cook line chest freezer door and the back ware washing area chest freezer door were torn and in disrepair. Two styrofoam cups were used as scoops for flour containers at the back dry storage area. The walk-in refrigerator door handle was in disrepair. The caulking at the three compartment sink in the ware washing area was torn and in disrepair.
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12a - Non-Critical |
Cleaning Of Equipment & Utensils: Food-contact surfaces |
Inspector Comments: Ice build up was observed at the cook line chest freezer and the back ware washing area chest freezers.
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12b - Non-Critical |
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
Inspector Comments: The fan guards at the walk-in refrigerator were dusty. The storage shelf above the three compartment sink at the ware washing area was sticky and soiled with debris. The ventilation hood light shields were soiled with debris. The ventilation hood at the cook line stove top was soiled with debris. The door gaskets at the cook line cold top refrigerator were soiled with debris. The storage shelves at the back dry storage area were soiled with debris.
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13b - Non-Critical |
Utensils, Single-Service Articles: Single service articles stored, used |
Inspector Comments: Single service to-go boxes were stored directly on the floor outside of the walk-in refrigerator in the back area.
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13c - Non-Critical |
Utensils, Single-Service Articles: No reuse of single-service articles |
Inspector Comments: Single service detergent buckets and sour cream buckets were reused at the facility.
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14a - Non-Critical |
Physical Facilities: Plumbing: installed, maintained |
Inspector Comments: The caulking at the cook line hand sink and the the employee restroom were cracked and in disrepair. The faucet at the cook line hand sink was loose. Leaky faucets were observed in the three compartment sink and the food preparation sink at the ware washing area. The cook line hand sink drain pipe was leaking.
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14b - Non-Critical |
Physical Facilities: Garbage and refuse |
Inspector Comments: The dumpster lid in the back garbage disposal area was not closed.
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14c - Non-Critical |
Physical Facilities: Floors, walls, and ceilings |
Inspector Comments: The wall coving at the employee restroom hand sink wall was unattached and in disrepair. Missing floor tile was observed below the cook line hot holding station.
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14d - Non-Critical |
Physical Facilities: Lighting |
Inspector Comments: The light bulbs above the cook line hot holding unit were not shatterproof or shielded.
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14e - Non-Critical |
Physical Facilities: Ventilation |
Inspector Comments: The front entrance door was not shutting close and in disrepair.
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02/25/2016
Inspection, Routine
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03e - Critical, Food Borne Illness Risk |
Food Temperature Control: Cold hold at 41°f or less |
Inspector Comments: Multiple items in the cold top refrigerator at the cook lline were 45°F: lettuce, sliced tomatoes, raw meats, shredded chicken and salsas.
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08b - Critical |
Poisonous Or Toxic Items: Properly labeled |
Inspector Comments: A chemical spray bottle observed under the three compartment sink was not labeled as to its content.
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09b - Non-Critical |
Food Labeling, Food Protection: Food protected from contamination |
Inspector Comments: Meat was being thawed in the three compartment sink next to soiled utensils.
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13c - Non-Critical |
Utensils, Single-Service Articles: No reuse of single-service articles |
Inspector Comments: Single service food containers were being reused to store food at the facility.
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14a - Non-Critical |
Physical Facilities: Plumbing: installed, maintained |
Inspector Comments: Hand sinks at the food preparation area, cook line and restroom were not properly attached to the wall.
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14c - Non-Critical |
Physical Facilities: Floors, walls, and ceilings |
Inspector Comments: Several ceiling panels were observed in disrepair. A hole was observed on the wall behind the shelves rack by the steam table.
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14i - Non-Critical |
Physical Facilities: Restroom facilities |
Inspector Comments: The floor caulking around the toilet was missing.
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08/18/2015
Inspection, Routine (Enforcement)
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01c - Critical, Food Borne Illness Risk |
Food Source: Cross-contamination |
Inspector Comments: In the reach-in refrigerator at the kitchen a container with raw diced beef was stored above cooked rice and tamales and raw fish was stored above containers with salsa. A bag with raw pork was stored directly above bags of cooked potatoes in the chest refrigerator at the kitchen (bags were not frozen). A metallic pan with raw ground meat was stored above vegetables (carrots and radishes) in the walk-in refrigerator.
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02e - Critical |
Personnel: Smoking, eating, drinking |
Inspector Comments: An employee beverage was stored above tortillas and tomatillos in the walk-in refrigerator.
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03e - Critical, Food Borne Illness Risk |
Food Temperature Control: Cold hold at 41°f or less |
Inspector Comments: Green salsa (48.7°) and red salsa (47°F) in the cold top refrigerator at the cook line were above 41°F for more than four hours (overnight).
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07a - Critical |
Pest Control: Evidence of insects or rodents |
Inspector Comments: Multiple live flies were observed in the kitchen.
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10b - Non-Critical |
Equipment Design, Construction: Nonfood-contact surfaces |
Inspector Comments: The gasket of the walk-in refrigerator was torn. Cardboard was being used to line the upper shelf in the walk-in refrigerator. The gasket of the cold top refrigerator at the cook line was torn.
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12c - Non-Critical |
Cleaning Of Equipment & Utensils: Dishwashing operations |
Inspector Comments: Containers were being stacked wet on the shelf above the three compartment sink.
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14a - Non-Critical |
Physical Facilities: Plumbing: installed, maintained |
Inspector Comments: A leak was observed under the hand sink at the cook line. The hand sink at the cook line and the hand sink by the restrooms were not properly attached to the wall.
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03/25/2015
Inspection, Follow-Up
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01b - Critical |
Food Source: Wholesome, free of spoilage |
Inspector Comments: Observed 03-25-15: A moldy lime, tomatillos and cheese were observed stored with other wholesome foods in the walk-in refrigerator.
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02d - Critical, Food Borne Illness Risk |
Personnel: Hygienic practices |
Inspector Comments: Observed 03-25-15: Multiple bags of food were observed stored in the basin of the hand sink at the food service line.
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02f - Critical |
Personnel: Demonstration of knowledge |
Inspector Comments: Observed 03-25-15: Employees were unaware of proper cooling techniques and did not demonstrate a working knowledge of proper food safety practices.
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02g - Critical, Food Borne Illness Risk |
Personnel: Preventing food contamination from bare hands |
Inspector Comments: Observed 03-25-15: An employee was observed handling and cutting iceberg lettuce with bare hands at the back kitchen preparation area.
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03f - Critical |
Food Temperature Control: Food thermometer (probe type) |
Inspector Comments: Observed 03-25-15: A probe thermometer for taking food temperatures was not available at the facility.
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03g - Critical, Food Borne Illness Risk |
Food Temperature Control: Adequate equipment to maintain food temperatures |
Inspector Comments: Observed 03-25-15: The facility does not have adequate refrigeration space for cooling foods properly or keeping all hazardous foods at 41°F or below.
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04a - Critical |
Sanitation: Manual |
Inspector Comments: Observed 03-25-15: Dishes actively sanitizing in the sanitizer solution in the 3-compartment sink was not in contact with a minimum of 50 ppm residual chlorine residual.
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05b - Critical |
Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
Inspector Comments: Observed 03-25-15: The preparation sink and the hand sink near the three compartment sink lacked running hot water.
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05c - Critical |
Water, Sewage, Plumbing Systems: Backflow, back siphonage |
Inspector Comments: Observed 03-25-15: The spray nozzle on the 3-compartment sink was hanging below the flood rim. The ice machine, the preparation sink, the hand sink and the 3-compartment sink were all directly connected to the sewer and lacked an appropriate air gap.
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07a - Critical |
Pest Control: Evidence of insects or rodents |
Inspector Comments: Observed 03-25-15: A cockroach was observed at the front line service floor.
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08b - Critical |
Poisonous Or Toxic Items: Properly labeled |
Inspector Comments: Observed 03-25-15: A chemical spray bottle was not properly labeled as to its content underneath the 3-compartment sink.
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03/13/2015
Inspection, Routine
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01b - Critical |
Food Source: Wholesome, free of spoilage |
Inspector Comments: A box containing moldy limes mixed with wholesome limes was stored in the kitchen to the left of the chest freezer. A dented can of jalapenos was stored on the dry storage shelves with wholesome cans.
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01c - Critical, Food Borne Illness Risk |
Food Source: Cross-contamination |
Inspector Comments: Two containers of raw chicken loosely covered with plastic wrap were stored next to an open bag of carrots and raw shell eggs were stored with ready to eat cheese, tortillas on the top shelf in the walk-in refrigerator.
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01f - Critical |
Food Source: Consumer advisory (7/1/13) |
Inspector Comments: A consumer advisory for the service of under cooked eggs was not provided on the menu.
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02c - Critical, Food Borne Illness Risk |
Personnel: Hands washed as needed |
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 |
Inspector Comments: Employee was observed storing and washing knives in the hand sink located by the chest freezer in front kitchen.
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02e - Critical |
Personnel: Smoking, eating, drinking |
Inspector Comments: An unapproved twist-top employee drink was observed underneath a food preparation table in the preparation area by the reach-in refrigerator.
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02f - Critical |
Personnel: Demonstration of knowledge |
Inspector Comments: All employees were unaware of proper cooling techniques and did not demonstrate a working knowledge of proper food safety practices.
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03a - Critical, Food Borne Illness Risk |
Food Temperature Control: Rapidly cool foods to 41°f or less |
Inspector Comments: Refried beans were not cooled from 135°F to 70°F in two hours, rice were not cooled from 135°F to 70°F in two hours.
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03c - Critical, Food Borne Illness Risk |
Food Temperature Control: Hot hold at 135°f or greater |
Inspector Comments: Cooked pork was hot holding under a warming lamp at 125°F at the front kitchen service area.
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03e - Critical, Food Borne Illness Risk |
Food Temperature Control: Cold hold at 41°f or less |
Inspector Comments: Raw chicken was 48°F, shredded lettuce was 45F, cooked beef was 46°F and shredded cheese was 48°F all stored in the walk-in refrigerator. Raw pork skins were 49°F in a box on the floor underneath the preparation table in the kitchen. Cooked chicken was 48°F and cooked beans were 65°F in the standing refrigerator. Shredded lettuce and sliced tomatoes were 48°F in the cold top refrigerator.
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03f - Critical |
Food Temperature Control: Food thermometer (probe type) |
Inspector Comments: A probe thermometer for taking food temperatures was not available at the facility.
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03g - Critical, Food Borne Illness Risk |
Food Temperature Control: Adequate equipment to maintain food temperatures |
Inspector Comments: The facility does not have adequate refrigeration space for cooling foods properly or keeping all potentially hazardous foods at 41°F or below.
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05b - Critical |
Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
Inspector Comments: The preparation sink and the hand sink near the 3-compartment sink had no running hot water. The sink in the mop storage room had no running cold water.
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05c - Critical |
Water, Sewage, Plumbing Systems: Backflow, back siphonage |
Inspector Comments: The spray nozzle on the 3-compartment sink hangs below the flood rim. The ice machine, the preparation sink, the hand sink and the 3 compartment sink were all connectively drained and not provided with an air gap.
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06b - Critical, Food Borne Illness Risk |
Hand Washing: Accessible |
Inspector Comments: The handsink near the 3-compartment sink was not easily accessible as a pot and several tubs were blocking it from access.
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07a - Critical |
Pest Control: Evidence of insects or rodents |
Inspector Comments: A cockroach was observed on the wall, behind the back kitchen reach-in refrigerator.
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07b - Critical |
Pest Control: Pesticide application |
Inspector Comments: Unknown pesticide powder was present along the wall behind the drinks reach-in refrigerator and ice cream chest freezer. Pesticides that were unapproved for restaurant use was present in the back storage area.
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08b - Critical |
Poisonous Or Toxic Items: Properly labeled |
Inspector Comments: A chemical spray bottle was not properly labeled as to its content underneath the 3-compartment sink.
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08c - Critical |
Poisonous Or Toxic Items: Properly used |
Inspector Comments: The sanitizer in the sanitizer bucket by the 3-compartment sink exceeded 200ppm residual chlorine.
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09b - Non-Critical |
Food Labeling, Food Protection: Food protected from contamination |
Inspector Comments: Multiple bags of onions were stored not 6" above ground by the back kitchen area storage rack. A pot of tomatillos at the cook line stove top were not washed prior to serving. A container of rice was cooling while tightly covered at the back preparation area.
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10a - Non-Critical |
Equipment Design, Construction: Food-contact surfaces |
Inspector Comments: The container used to store cooked rice was cracked and torn.
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10b - Non-Critical |
Equipment Design, Construction: Nonfood-contact surfaces |
Inspector Comments: The freezer by the front service hand sink and the cold top reach-in refrigerator at the cook line had torn gaskets. The walk-in refrigerator condenser had no fan cover.
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11a - Non-Critical |
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
Inspector Comments: A thermometer was not available at the reach-in refrigerator at the back preparation area.
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11c - Non-Critical |
Testing Devices: Chemical test kits provided and accessible |
Inspector Comments: Chlorine sanitizer test strips were not available at the time of inspection.
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12a - Non-Critical |
Cleaning Of Equipment & Utensils: Food-contact surfaces |
Inspector Comments: A cutting board was severely soiled at the front service counter.
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12b - Non-Critical |
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
Inspector Comments: Multiple reach-in refrigerators in the back preparation area had dirty door gaskets. The paper towel dispenser at the front service hand sink was severely greasy. The utensil drawer at the preparation table by the ice machine was grimy. The walk-in refrigerator fans were dusty.
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13a - Non-Critical |
Utensils, Single-Service Articles: Utensils provided, used, stored |
Inspector Comments: Multiple knives were stored between the front service cold top and table. Multiple scoops for spices were stored between storage rack grates in the front kitchen area. Single service spoons were stored with the food contact surface facing up.
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13c - Non-Critical |
Utensils, Single-Service Articles: No reuse of single-service articles |
Inspector Comments: A single use styrofoam plate was reused multiple time to weigh food at the front service line.
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14a - Non-Critical |
Physical Facilities: Plumbing: installed, maintained |
Inspector Comments: The restroom hand sink was not properly sealed to the wall.
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14b - Non-Critical |
Physical Facilities: Garbage and refuse |
Inspector Comments: A container of raw chicken was on the ground next to the dumpster.
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14c - Non-Critical |
Physical Facilities: Floors, walls, and ceilings |
Inspector Comments: The floors, walls, ceiling and vents along the front service area and the grill line were severely soiled with grease, food debris and grime. Holes were present in the wall along the 3-compartment sink. The wall underneath the 3-compartment sink was damaged. No restroom vent had not cover. The door leading from the kitchen to the back restroom area was damaged.
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14d - Non-Critical |
Physical Facilities: Lighting |
Inspector Comments: Lights above the back food preparation area were not properly shielded. There was no light in the utility closet.
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14g - Non-Critical |
Physical Facilities: Premises maintained |
Inspector Comments: The back screen door was not tightly fitted when shut.
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10/15/2014
Inspection, Critical Item
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02c - Critical, Food Borne Illness Risk |
Personnel: Hands washed as needed |
Inspector Comments: Several employees were observed changing gloves without washing hands first. An employee was observed cracking raw eggs then touching utensils and customer plates without changing gloves and washing hands.
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02d - Critical, Food Borne Illness Risk |
Personnel: Hygienic practices |
Inspector Comments: An employee was observed scratching her face with gloves on then continuing to prepare customer food without removing gloves and washing hands.
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03c - Critical, Food Borne Illness Risk |
Food Temperature Control: Hot hold at 135°f or greater |
Inspector Comments: Beef stored on the hot table on the on the cook line was 122°F.
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03e - Critical, Food Borne Illness Risk |
Food Temperature Control: Cold hold at 41°f or less |
Inspector Comments: Cooked chicken was stored in sealed bags at 69°F and 70°F on the preparation table not undergoing preparation.
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05b - Critical |
Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
Inspector Comments: Hot water was not available at the hand sink and the preparation sink next to the 3-compartment sink.
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07a - Critical |
Pest Control: Evidence of insects or rodents |
Inspector Comments: Several flies were observed in the kitchen.
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04/24/2014
Inspection, Critical Item
|
01b - Critical |
Food Source: Wholesome, free of spoilage |
Inspector Comments: Whole raw eggs were stored over lemons in the walk-in refrigerator.
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02d - Critical, Food Borne Illness Risk |
Personnel: Hygienic practices |
Inspector Comments: An employee was observed wetting a towel in the hand sink on the cook line. The 3-compartment sink was being used to prepare tripe.
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03c - Critical, Food Borne Illness Risk |
Food Temperature Control: Hot hold at 135°f or greater |
Inspector Comments: Roasted chili's were 118°F on the hot holding unit on the cook line.
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03e - Critical, Food Borne Illness Risk |
Food Temperature Control: Cold hold at 41°f or less |
Inspector Comments: Shredded cheese (47°F), Raw chicken (51°F), four and a half cases of whole eggs (47°F) and sliced tomatoes (52°F) were above 41°F in the walk-in refrigerator.
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04a - Critical |
Sanitation: Manual |
Inspector Comments: Dishes used to prepare customer food were observed not being sanitized after washing and rinsing.
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05b - Critical |
Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
Inspector Comments: Cold water was not available at the hand sink on the cook line.
|
08c - Critical |
Poisonous Or Toxic Items: Properly used |
Inspector Comments: An unapproved bug killer was being used in the restaurant around customer food.
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01/29/2014
Inspection, Routine
|
03a - Critical, Food Borne Illness Risk |
Food Temperature Control: Rapidly cool foods to 41°f or less |
Inspector Comments: Refried beans (70°F) in a 32lbs. container and salsa (70°F) in a 32 lbs container prepared 4 hours prior were not rapidly cooled from 135°F to 70°F in 2 hours.
|
03c - Critical, Food Borne Illness Risk |
Food Temperature Control: Hot hold at 135°f or greater |
Inspector Comments: Whole chicken stored on the hot holding unit was 120°F.
|
06c - Critical, Food Borne Illness Risk |
Hand Washing: Soap and drying devices |
Inspector Comments: Paper towels were not available at the cook line hand sink and at the restroom hand sink.
|
10a - Non-Critical |
Equipment Design, Construction: Food-contact surfaces |
Inspector Comments: Non-commercial grade containers were being used to store customer food.
|
10b - Non-Critical |
Equipment Design, Construction: Nonfood-contact surfaces |
Inspector Comments: The floor in the walk-in refrigerator was lined with cardboard.
|
12c - Non-Critical |
Cleaning Of Equipment & Utensils: Dishwashing operations |
Inspector Comments: Metal containers were stacked on the dish dry rack.
|
12d - Non-Critical |
Cleaning Of Equipment & Utensils: Wiping cloths |
Inspector Comments: The sanitizer in the wiping buckets on the cook line and in the kitchen was less than 50 ppm.
|
13a - Non-Critical |
Utensils, Single-Service Articles: Utensils provided, used, stored |
Inspector Comments: A cup was used as a scoop and did not contain a handle.
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14c - Non-Critical |
Physical Facilities: Floors, walls, and ceilings |
Inspector Comments: The ceiling in the customer seating area was leaking.
|
14d - Non-Critical |
Physical Facilities: Lighting |
Inspector Comments: The light over the light on the cook line had no shield.
|
14i - Non-Critical |
Physical Facilities: Restroom facilities |
Inspector Comments: Toilet paper was not on the roll in the restroom.
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