- Basic - Employee with no hair restraint while engaging in food preparation. Male employees who cook and engage in food prep not wearing hats.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on pan rack across from Dishwashing machine. **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. Floor mat, cook line soiled. **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor. Boxes of produce in walk in cooler. Also buckets of salsa in walk in cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bulb in produce walk in cooler and lights over cookline.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. By ice machine.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Multiple throughout. Employees cleaned. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Also shelves rusted.
- Basic - Wall soiled with accumulated food debris. Throughout.
- Basic - Working containers of food removed from original container not identified by common name. Red powder and white substance on bottom shelf of prep table by ice machine.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tamales 44°,chicken 42°-44°, chicken 45°, re fried beans 46°, Carnitas 47°. In walk in cooler. Manager voluntarily discarded item. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice under steam table.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef stored on top of cooked tamales in walk in cooler. Also raw chicken stored over shrimp in white refrigerator cook line. Manager rearranged items. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Cook line.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken, cheese, re-fried beans, carnitas cooling covered in bulk containers in walk in cooler. Corrective action, explained to manager proper cooling procedures and parameters.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of lettuce.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metals bins across from triple sink.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. Cook line.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. **Repeat Violation**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Steak in walk in cooler was 49°-67°. Steak was cooked last night. Cooled in container that was too deep and covered. Explained to operator proper cooling techniques and procedures.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Steak in walk in cooler was 49°-67°. Steak was cooked last night. Cooled in container that was too deep and covered. Explained to operator proper cooling techniques and procedures.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 115°-127° on shelves next to hand wash sink closest to cookline. Corrective action had manager move to walk in cooler.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Salsa in front, on prep table. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand wash sink by three compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside storage.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork on rear prep table by exit door. **Corrected On-Site**
- Basic - Reuse of single-service articles. Seasoning containers in kitchen. Labeled onion, had oregano inside.
- Basic - Soiled reach-in cooler gaskets. Front make table/reach in cooler unit.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves throughout.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Make table. **Warning**
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7/17/2013 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Make table. **Warning**
- Basic - Leaking pipe at plumbing fixture. Walk in cooler ceiling. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cut tortillas. Walk in freezer. **Warning**
- Basic - Stored food not covered in walk-in cooler. Washed and cut veggies. Multiple trays and buckets. **Repeat Violation** **Warning**
- Basic - Wiping cloth/towel used under cutting board. Cook line. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Retried beans, finished at 9 am. Found at 4:15 pm at 65-69° F. Stop Sale issued. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Cooked rice, under steam table, had no time marked, cook stated it was place on time at 9:00 am. (Needed to be discarded at 1:00 pm).Found at 3:40 pm at 98-102°. Corrective action taken, manager moved to dish area to be discarded. Stop Sale issued. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Cooed rice, place on Time as Public Health Control at 3:00 pm. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Refrained beans 125-127° in steam table. Also cheese sauce 108-110°. Items were reheated to 182° **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Retried beans in large and covered metal pans, walk in cooler. **Repeat Violation** **Warning**
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7/16/2013 | Complaint Full | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Throughout.
- Basic - Plumbing system in disrepair. Hand wash sink missing drain pipe, water drains directly on floor by floor drain. By walk in cooler. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Cheese dip. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chile relleno, 73?. Kept on counter for about an hour. Corrective action taken, moved to cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Cheese dip. Put on table at 1 pm.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice, 90-92? under steam table. Ground beef 72-73? **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large pans of refried beans in walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese dip, made Friday. Walk in cooler.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Cups in server area
- Critical - Handwash sink not accessible for employee use at all times. Blocked by containers with dirty dishes.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Scooper laying on sugar. Server area
- Lights missing the proper shield, sleeve coatings or covers. Dry storage.
- Critical - Observed black buildup in the interior of ice machine. Plastic panel. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cheese shredder.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. margarita dispenser nozzles. server area.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 47F. corrective action taken, discarded by manager. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Container of raw chicken over container of raw beef. Pieces of raw chicken found on raw beef. Corrected on site. Rearrenged. NOTE: THESE MEAT/BEEF MUST REACH A MINIMUM TEMPERATURE OF 165F MINIMUM.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed uncovered food in holding unit/dry storage area. tea urns full with tea no covered. server area. Also, multiple items in walk in cooler.
- Observed utensils stored in crevices between equipment. Knives, between microwave and shelf. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair, also walk in cooler, reach in cooler.
- Plumbing system in disrepair. Hand wash sink missing drain pipe. Water goes straight to floor where drain hole is. By walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese sauce 117F, rice 100F, steam table. Corrected On Site. Put on 4-hour time.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Racks and accumulated water on bottom. Across stove.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, KNIVES ON WALL
- Nonfood-contact equipment not designed and constructed in a durable manner, BLACK MICROWAVE MISDING HANDLE
- Observed dumpster overflowing garbage.
- Critical - Observed food being cooled by nonapproved method, COOLING AT ROOM TEMPERATURE UNDER 135U
- Observed food debris accumulated on kitchen floor, PREP AREA
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only.WALKING COOLER REFRIGERATOR
- Observed ice scoop with handle in contact with SUGAR .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site, CHICKEN / SHRIMP 53 F/PLACED IN FREEZER :
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE WAIT AREA :
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, LEAVING AREA AND RETURNING
- Wet wiping cloth not stored in sanitizing solution between uses, TOP OF OVEN:
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2/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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