Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.


Facility Details
Program
Facility Name
Business Name
Address
,
Phone

Inspection Details
06/15/2018 Inspection, Follow-Up
06/11/2018 Inspection, Critical Item
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: A pan of raw chorizo was stored on top of a pan of cooked chicken in the cook line two door reach in refrigerator. A pan of raw ground beef was stored on top of bacon in the cook line two door reach in refrigerator. A pan of raw chicken was stored on top of raw beef in the walk in refrigerator.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41f or less
Inspector Comments: Multiple tightly sealed bags of cooked pork measured between 44F - 51F for more than six hours in the walk in refrigerator.
05/07/2018 Inspection, Follow-Up
05/03/2018 Inspection, Critical Item
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: A container of raw chorizo was stored above ready-to-eat salsa verde and a container of raw pooled eggs were stored above a container of cooked beef soup in the two door reach in refrigerator located in the back food preparation area.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: A container of cooked pork measured between 119F - 130F in the hot holding tables across from the cook line.
04/11/2018 Inspection, Follow-Up
04/06/2018 Inspection, Routine (Enforcement)
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Cooked whole jalapeos were measured between 110F and 120F in the kitchen hot holding wells.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Two containers of cooked, ready to eat rice measured between 112F - 117F on top of the chest freezer in the back food preparation area.
02/08/2018 Inspection, Follow-Up
02/05/2018 Inspection, Routine (Enforcement)
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Pooled eggs were 55F at the cook line food preparation table next to the grill. Salsa was 51F 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.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Torn door gaskets were observed at the cook line cold top refrigerator.
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.
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.
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.
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.
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.
12/26/2017 Inspection, Follow-Up
12/19/2017 Inspection, Follow-Up
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A red plastic basket was observed in the basin of the hand washing sink located on the cook line.
12/15/2017 Inspection, Follow-Up
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Paper towels were not available at the hand sink by the food preparation sink.
12/08/2017 Inspection, Follow-Up
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed rinsing their food probe thermometer in the hand sink located on the cook line. Utensils were stored in the basin of the cook line hand sink.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Cooked, ready to eat carnitas were measured between 124 F - 132 F on the cook line hot holding table. Cooked rice measured 127 F on the cook line hot holding table.
12/06/2017 Inspection, Critical Item
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: A container of raw chicken was stored on-top of a box of raw shelled eggs in the walk-in refrigerator. A box of eggs was stored on a box of tortillas in the walk-in refrigerator.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: A cook line employee was observed cracking raw shelled eggs but failed to properly wash their hands and change their gloves before handling ready to eat tortillas and ready to eat cheese.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41f or less
Inspector Comments: Three large containers of refried beans were 50F after cooling overnight on the shelf beneath the preparation table across from the preparation sink. A large pot of cooked tomatillos and jalapenos was 47F after cooling at room temperature overnight on the floor across from the 4 door refrigerator. A small pot of tamale salsa was 53F after cooling overnight in the 4 door reach in refrigerator. A large pot of basole was 48F and a large pot of beef soup was 48F after cooling overnight in the walk-in refrigerator.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Carnitas were 111-127F at the cook line steam table.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water only reached 95F at the cook line hand sink (min. 100F).
11/27/2017 Inspection, Follow-Up
05/12/2017 Inspection, Follow-Up
05/04/2017 Inspection, Critical Item
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Dead cockroaches were observed in the walk way between the water heater and restroom in the back dry storage area.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle was not labeled as to its contents at the chemical storage under the three compartment sink in the ware washing area.
02/06/2017 Inspection, Follow-Up
02/01/2017 Inspection, Routine (Enforcement)
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Carnitas style pork in the hot holding equipment measured 125F to 128F and the pan was overfilled.
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.
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.
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.
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.
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.
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.
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.
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.
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.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lid in the back garbage disposal area was not closed.
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.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light bulbs above the cook line hot holding unit were not shatterproof or shielded.
14e - Non-Critical
Physical Facilities: Ventilation
Inspector Comments: The front entrance door was not shutting close and in disrepair.
10/14/2016 Inspection, Follow-Up
10/06/2016 Inspection, Routine (Enforcement)
01a - Critical, Food Borne Illness Risk
Food Source: Approved source
Inspector Comments: Baked bread being delivered to the facility at the time of the inspection was provided by a wholesaler provider without an active wholesaler license.
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Three moldy tomatoes and several moldy garlic cloves were stored with wholesome tomatoes, lettuce, and jalapeos at the walk-in refrigerator.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: The facility did not have probe-type thermometer for hot and cold foods at the time of the inspections.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Live and dead cockroaches were observed under the dry storage shelves at the back of the ware washing area and under the hot water heater outside of the mop sink room. Several live flies were observed at the following locations: the cook line hand sink, above the food preparation tables at the ware washing area, and the dry storage area at the back of the ware washing area.
07b - Critical
Pest Control: Pesticide application
Inspector Comments: Two domestic insect killer spray bottles were observed in the mop sink room at the time of the inspection.
06/21/2016 Inspection, Routine (Enforcement)
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A dented can of whole peeled tomatoes was stored with wholesome cans at the dry storage shelves in the back storage area.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw pork shoulder, raw marinated chicken, and raw marinated pork were stored next to and above ready to eat house made salsas and tomatillos at the walk-in refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: The following food items were above 41F at the cook line cold top refrigerator: Chorizo 49F to 51F, marinated steak 49F, and cooked potatoes 48F. Cooked beans were 52F to 54F at the walk-in refrigerator (overnight).
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Several live flies were observed in the following locations: the food preparation tables in the back storage area, the ware washing area, and the back door near the bathroom and the mop sink room.
03/03/2016 Inspection, Follow-Up
03/01/2016 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Several food items stored for more than four hours in the cold top refrigerator were above 41F: red salsa was 47F, green salsa was 47F, enchilada sauce was 46F, ground pork was 47F, chicken chunks were 49-50F, raw bacon was 48F, guacamole was 50F, feta cheese was 47F and ham was 46F.
02/25/2016 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Multiple items in the cold top refrigerator at the cook lline were 45F: lettuce, sliced tomatoes, raw meats, shredded chicken and salsas.
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.
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.
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.
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.
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.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The floor caulking around the toilet was missing.
11/09/2015 Inspection, Routine (Enforcement)
09/02/2015 Inspection, Follow-Up
08/18/2015 Inspection, Routine (Enforcement)
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.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored above tortillas and tomatillos in the walk-in refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Green salsa (48.7) and red salsa (47F) in the cold top refrigerator at the cook line were above 41F for more than four hours (overnight).
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple live flies were observed in the kitchen.
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.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Containers were being stacked wet on the shelf above the three compartment sink.
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.
06/03/2015 Inspection, Follow-Up
05/18/2015 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Several iceberg lettuce heads in unsound condition were observed with wholesome lettuce heads in a box in the walk-in refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Rice in a metal container (57F) and cooked pork (64F) stored in the reach-in refrigerator at the kitchen were kept above 41F for more than four hours. On the cold top refrigerator at the cook line red and green salsa were 46-47F.
05/11/2015 Inspection, Follow-Up
04/13/2015 Inspection, Follow-Up
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: Observed on 4/13/15: The spray nozzle on the three-compartment sink was hanging below the flood rim.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Observed on 4/13/15: Several cockroaches were observed on the wall under the cook line steam table.
04/02/2015 Inspection, Follow-Up
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Observed on 04/02/15: A lid was present in the basin of the hand sink by the 3-compartment sink.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: Observed on 04/02/15: An employee was observed handling and touching ice in the ice machine with bare hands.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: Observed on 04/02/15: The 3-compartment sink, ice machine and the preparation sink were all connectively drained and not provided with an air gap.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Observed on 04/02/15: A small cockroach was observed behind the ice machine and two large cockroaches were observed above the 3-compartment sink.
03/25/2015 Inspection, Follow-Up
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.
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.
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.
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.
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.
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 41F or below.
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.
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.
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.
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.
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.
03/13/2015 Inspection, Routine
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.
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.
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.
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.
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.
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.
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.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41f or less
Inspector Comments: Refried beans were not cooled from 135F to 70F in two hours, rice were not cooled from 135F to 70F in two hours.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Cooked pork was hot holding under a warming lamp at 125F at the front kitchen service area.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Raw chicken was 48F, shredded lettuce was 45F, cooked beef was 46F and shredded cheese was 48F all stored in the walk-in refrigerator. Raw pork skins were 49F in a box on the floor underneath the preparation table in the kitchen. Cooked chicken was 48F and cooked beans were 65F in the standing refrigerator. Shredded lettuce and sliced tomatoes were 48F in the cold top refrigerator.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: A probe thermometer for taking food temperatures was not available at the facility.
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 41F or below.
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.
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.
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.
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.
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.
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.
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.
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.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The container used to store cooked rice was cracked and torn.
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.
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.
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.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: A cutting board was severely soiled at the front service counter.
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.
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.
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.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The restroom hand sink was not properly sealed to the wall.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: A container of raw chicken was on the ground next to the dumpster.
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.
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.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back screen door was not tightly fitted when shut.
12/22/2014 Inspection, Follow-Up
12/02/2014 Inspection, Follow-Up
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist-top employee beverage was stored on the back preparation table.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Pork was 115F on the hot table on the cook line.
10/15/2014 Inspection, Critical Item
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.
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.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Beef stored on the hot table on the on the cook line was 122F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Cooked chicken was stored in sealed bags at 69F and 70F on the preparation table not undergoing preparation.
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.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Several flies were observed in the kitchen.
05/02/2014 Inspection, Follow-Up
04/28/2014 Inspection, Follow-Up
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.
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.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Roasted chili's were 118F on the hot holding unit on the cook line.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Shredded cheese (47F), Raw chicken (51F), four and a half cases of whole eggs (47F) and sliced tomatoes (52F) were above 41F in the walk-in refrigerator.
04a - Critical
Sanitation: Manual
Inspector Comments: Dishes used to prepare customer food were observed not being sanitized after washing and rinsing.
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.
02/05/2014 Inspection, Follow-Up
01/29/2014 Inspection, Routine
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41f or less
Inspector Comments: Refried beans (70F) in a 32lbs. container and salsa (70F) in a 32 lbs container prepared 4 hours prior were not rapidly cooled from 135F to 70F in 2 hours.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135f or greater
Inspector Comments: Whole chicken stored on the hot holding unit was 120F.
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.
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.
11/05/2013 Inspection, Follow-Up
10/17/2013 Inspection, First Operational
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed washing hands without using soap or paper towels. An employee was observed donning gloves without first washing hands. An employee was observed cracking eggs and then moving on to other food preparation tasks without first changing gloves and washing hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee on the cook's line was observed wiping hands on his apron. An employee was observed washing hands in the three compartment sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41f or less
Inspector Comments: Potentially hazardous shredded cheese was stored outside of temperature control in the cook's line was 50F.
04a - Critical
Sanitation: Manual
Inspector Comments: The sanitizer solution in use in the three compartment sink contained less than 50ppm of residual chlorine. An employee was observed washing and rinsing but not sanitizing a large bowl.
08c - Critical
Poisonous Or Toxic Items: Properly used
Inspector Comments: Scented bleach was in use in the facility's sanitizer solution.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.


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