- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover has a couple large dust balls on it
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Case of chicken sitting on rack in back kitchen area
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Walk in cooler gaskets have some black build up on the.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 50° in ice in service station. Correction action-operator created ice bath for product so entire depth of product in container is surrounded by ice water **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 126°-149° in steam table on cooks line. Corrective action-operator stirred product to disperse heat more evenly. Queso 121°, cooked mushrooms 112° both in steam table on cooks line. Operator turned unit hotter to reheat to 165° **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chile Rellenos removed from freezer yesterday not date marked
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of cut lettuce on floor in walk in cooler **Corrected On-Site**
- Basic - Ceiling tile missing. Outside walk in cooler area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breasts45° in reach in cooler in back kitchen Corrective action-employee placed pan in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Taco beef 120° and queso cheese 118° Corrective action-employee stirred both product to disperse heat **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In ladies restroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tamales prepared on Sunday and Monday not date marked
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Small Child in kitchen area **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Taco meat 121 in steam table Corrective action-employee stirred product several time to disperse heat more evenly. Rechecked temperature product at 136 **Repeat Violation** **Warning** Taco meat 127°, steak 129°, chicken 117° all in left side of steam table on cooks line at callback inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chili rellenos and chicken not properly date marked when removed from the freezer and placed under refrigeration **Corrected On-Site** **Warning** Chili rellenos not date marked when removed from freezer at callback inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Taco shells prepared yesterday not date marked **Corrected On-Site** **Repeat Violation** **Warning** Tortilla chips, tamales not date marked, both prepared yesterday, at call back inspection
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2/6/2014 | Routine - Food | Call Back - Complied |
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Taco meat 121° in steam table Corrective action-employee stirred product several time to disperse heat more evenly. Rechecked temperature product at 136° **Repeat Violation** **Warning**
- High Priority - Employee failed to take gloves off prior to washing hands. Cook in kitchen came in from outside and washed hand but kept his gloves in who doing so. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Queso sauce 118°, in crock pot. Corrective action-turned unit hotter **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Old food sitting in hand washing sink in back kitchen area **Warning**
- Intermediate - No certified food manager for establishment. Manager took test but did not pass. Father and brother both took test, stated they passed but do not have proof of same at time of inspection **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees working at time of inspection without one of them being a CFM **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chili rellenos and chicken not properly date marked when removed from the freezer and placed under refrigeration **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Taco shells prepared yesterday not date marked **Corrected On-Site** **Repeat Violation** **Warning**
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10/25/2013 | Routine - Food | Warning Issued |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen area
- Basic - Employee with no hair restraint while engaging in food preparation. On cook
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on cover
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in unit on left side are rusted
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood needs to be repainted/treated
- Basic - Uncovered food stored near sink exposed to splash. Pot of cooked hamburger meat sitting next to hand sink **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Old food buildup
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Tamales 129° at 3:45 then 78° at 4:41 however start time was 2:15 See stop sale
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Did not wash hands between tasks
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chilli Rellenos 58° sitting on top of make table
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Queso 129°, rice 104°, ground beef 112° Corrective action- reheat all items
- High Priority - Raw animal food stored over ready-to-eat food. Beef stored over plastic containers in reach in coolers
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken stored over raw beef in reach in coolers
- High Priority - Raw chicken stored in same tray as raw steak In reach in cooler **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook didn't change gloves between task
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tamales see stop sale
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin Unit behind front counter
- Intermediate - Employee not knowledgable in assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer food temperature questions and left multiple, food items out at room temperature
- Intermediate - Employee rinsed utensil in handwash sink. Old lettuce in hand washing sink in kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered with aluminum foil
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items not date marked-chili rellenos, mushrooms and onions,
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach it labeled **Corrected On-Site**
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw shrimp in bucket
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Front count
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Got raw chicken and then tortillas to place on grill, with same gloves **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over ground beef **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In beer cooler where milk
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cheese dip on table at 128?, corrective action: placed in walk in cooler
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Tank next to walk in cooler not secured. **Corrected On-Site**
- Ceiling tile missing. Above refrigeration units in kitchen. **Repeat Violation**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverage sitting in make table in service area. **Corrected On-Site**
- Observed gaskets with slimy/mold-like build-up. On reach in cooler on cooks line
- Critical - Observed raw animal food stored over ready-to-eat food. Container of cut beef in walk in cooler stored over box of lettuce.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken portioned in same wrapper as raw beef. Corrective action-unwrapped and separated products.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Gallon of milk in cooler in service area not date marked **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Bulk container of salt not labeled.
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. above upright reach-ins
- Critical - Observed hand wash sink used for purpose other than washing hands. rinsing tomato
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled. top
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. table/chairs in front of door
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up. walk-in
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream 50'F, cheese 52'F Corrected On Site. iced
- Critical - Observed raw animal food stored over ready-to-eat food. steak over lettuce, reach-in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. reach-in cooler, freezer
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Corrected On Site.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. shrimp, placed in walk-in cooler Corrected On Site.
- Critical. Food not properly protected from contamination. thawing shrimp in bucket on mop sink Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Observed personal care item stored with food or clean dishes. jacket by clean pans Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm bleach in bucket Corrected On Site.
- Critical. Observed unlabeled spray bottle. by 3 comp sink Corrected On Site. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't remember bid 4 foodborne illnesses Repeat Violation.
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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9/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
- Critical. Please see inspection report for more details.
- Critical. Employee training validation
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7/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, flan, beans in walk-in
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream, prep cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese dip, tuned warmer up; rice, placed in cooler Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. prep unit
- Critical. Observed raw animal food stored over cooked food. raw steak and fosh over cooked stuffed peppers and chicken in 2 doors upright freezer
- Critical. Observed uncovered food in holding unit/dry storage area. flan, shredded cheese in walk-in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. on rice Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by ice bin Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. one broken
- Equipment and utensils not properly air-dried. aluminum pans by dishmachine
- Critical. Observed handwash sink used for purposes other than handwashing. peppers in it, beverage area
- Critical. Observed toxic item stored by food. windex by chips in beverage area Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm in bucket
- Critical. Insecticide/rodenticide use not in compliance with regulations. raid, beverage Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
- Carbon dioxide/helium tanks not adequately secured. Beverage area Corrected On Site. Repeat Violation.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Putting chips in bowls. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Large wood paddle for stirring.
- Observed old food stuck to clean dishware/utensils. Knives on rack.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed buildup of slime in the interior of ice machine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Scoop on top of ice machine.
- Critical. Observed container of medicine improperly stored. Shelf with plates.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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