- Basic - Ceiling tile in disrepair. Tiles water damaged and broken by warewashing. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Metal pans on storage shelf.
- Basic - Reach in cooler shelves soiled with food debris. Reach in cooler double door with raw chicken and beef spilled on bottom shelf.
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket by wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2nd walk in shrimp 49° beef 50° cut tomatoes 48° salsa 50°, bucket of salsa in ice by wait station, 48°. Corrected stop sale items in walk in cooler extra ice placed on salsa. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2nd walk in shrimp 49° beef 50° cut tomatoes 48° salsa 50°.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine greater than 200 ppm corrected diluted to 150 ppm.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salsa and chicken in walk in cooler not marked.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2nd walk in shrimp 49° beef 50° cut tomatoes 48° salsa 50°, ambient 50° **Repeat Violation**
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10/23/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Walk in cooler gasket torn/in disrepair. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep line cutting board. **Warning**
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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On floor by cook line and prep line underneath units and in between. **Warning**
- Basic - Ceiling tile missing. By ware washing, also several tiles in kitchen damaged. **Warning**
- 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. Several in kitchen , corrected manager removed. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink bottles in kitchen prep areas. Corrected manager moved. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. On prep line reach in cooler. Corrected manager obtained thermometer. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans and lids on storage shelf. **Warning**
- Basic - Walk in cooler gasket torn/in disrepair. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep line cutting board. **Warning**
- High Priority - Live, small flying insects in food preparation area. By mop sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler salsa 45-47° re fried beans 45° chicken 45° milk 45° prepped am. Corrected had manager move all TCS items to other walk in cooler holding correct temperature. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 110° manager voluntarily discarded. **Repeat Violation** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. By walk in coolers with hose attached. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large bucket of salsa 47° also covered. Prepared in morning advised manager to place on ice and use shallow uncovered containers to cool. **Repeat Violation** **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Right walk in cooler ambient 48° all TCS food iced or moved to other walk in cooler. **Repeat Violation** **Warning**
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 personal drinks above make table in cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelves.
- Basic - Floor area(s) covered with standing water. Kitchen and dry storage.
- Basic - Food stored on floor. Large containers of chips, kitchen sitting on puddle of water. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container with white powder under prep table in kitchen cook states is salt. Another one in server station, cook states is sugar.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hand for about 2 seconds. Later, same cooked changed one glove and washed hand with the other glove on. Again, discussed hand washing procedure.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook, grabbing lettuce to make a taco salad. Discussed hand washing procedure with cook and manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade salsa 65-66°. Cook explained they bring it out of walk in cooler and only last about 3 hours. Discussed Time as Public Health Control. As an option for this item. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mushrooms and peppers 110-120° also cheese dip 123-130°. On right hand side of steam table, temperature was set higher. Checked temperature 10 minutes later and food has already reached 137-145° **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Trays of shell eggs over washed and cut vegetables. Reach in cooler at the end of cook line. Also, tray of raw beef over tray with ice cream. Reach in freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw chicken over container of raw beef. Reach in cooler at the end of cook line.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaner stored next to clean metal bowl, dish area. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Industry bulletin was provided.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan, per cook it was made Saturday.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk container. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient temperature is 45°. Right walk-in cooler. Establishment has another working walk-in cooler and multiple reach in coolers.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Right one.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans, cooked chicken, cooked carnitas, queso sauce. All cooked yesterday and placed in walk-in cooler to cool. All food found at 46-48°. Stop Sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of raw fish and container of raw shrimp found in walk-in cooler at 46-48°
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Quesadillas, placed very other hot containers in steam table, found at 90-92°F. Discussed Time as Public Health Control as an option for this method.
- High Priority - Raw animal food stored over cooked food. Container of raw fish and container of raw shrimp over cooked carnitas and refried beans. Also, container of raw fish and container of raw beef over carnitas and cooked chickens in reach in cooler, coo line.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Was at 25°F. ---Calibrated. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large and full buckets and pans of carnitas, chicken, queso sauce and refried beans, in walk in cooler.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Server station.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At server station. Water works but does not get hot.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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