- Basic - Employee with no hair restraint while engaging in food preparation. Chef **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Cut lemons at beverage station . **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. RETURNED TO DISHMACHINE FOR SANITIZING . **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays at service area in kitchen.
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair handle on oven door.
- Basic - Ice in ice bin, and lemons/limes in container not covered.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50, enchiladas 57. Returned to walkin
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Flan dated 5/2 **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cheese sauce at 106 on top of oven **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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 sauce, rice, beans, enchiladas, chile rellenos
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5/29/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust fan guard walkin.
- Observed leaking pipe at plumbing fixture at handsink cookline.
- Critical - Observed unlabeled sanitizer bucket.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked rice in glass cooler.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline table holding all food between 46-48.Do not use till able to maintain 41 or below.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Using milk jug as a scoop. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. inside and out.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Makeline table sour cream 48,cheese 46,enchiladas 48,shrimp 48. All food was iced down immediately
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4/6/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours rice 45 in large pan.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed expired Food Manager Certification ELIZABETH.
- Observed nonfood-contact equipment in poor repair chest freezer lid at backroom.
- Critical - Observed unlabeled spray bottle purple stuff.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked flan.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours beef only 132 after 2 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented cans tomatoes.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Observed single-service articles improperly stored foil to go pans. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit walkin holding chicken at 46.Reachin holding shrimp at 50.Server refrigerator holding flan at 54. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above rice.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours rice. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Server refrigerator holding flan at 54, cookline cooler holding shrimp at 50,walkin cooler holding chicken at 46.Do not use any of the above mentioned coolers till they can maintain 41 or below.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit walkin reading 32,all products above 46.
- Critical. No conspicuously located thermometer in holding unit in chest freezer.
- Critical. Observed uncovered food in holding unit/dry storage area in freezer tamales. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled not changed when swiching positions. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface over by soda nozzles.
- Critical. Employees have not received training related to their assigned duties cooks need to know what temperatures things need to be cooked to.
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7/22/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked rice.
- Critical. Observed uncovered food in holding unit/dry storage area in freezer out side peppers.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Corrected On Site.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface using a plate as a scoop for rice.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of dust or dirt on nonfood-contact surface fan blades in kitchen.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored forks not inverted.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 50,rice 50 reachin by microwave.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit reachin at cookline holding 48-52 beef 48,chicken 52,gaucomole 49.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin on cookline holding food at 48-52
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit in reachin by microwave.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect toiching lemons with barehands.
- Nonfood-contact equipment not designed and constructed in a durable manner using non food grade sifter for beans.
- Equipment and utensils not properly air-dried.
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7/14/2009 | Routine - Food | Warning Issued |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Complaint Full | Inspection Completed - No Further Action |
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