- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves throughout cook line and on vent cover of ice machine in rear Dishwashing area.
- Basic - Carbon dioxide/helium tanks not adequately secured. Under hand wash sink at wait station. Manager secured. **Corrected On-Site**
- Basic - Ceiling soiled with accumulated food debris. Dishwashing area.
- Basic - Floor soiled/has accumulation of debris. Under cooking equipment and behind white freezer chest in rear.
- Basic - Floor tiles cracked, broken or in disrepair. In rear area with freezers.
- Basic - Ice scoop handle in contact with ice. Manager removed handle. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. Dishwashing station. Manager removed knives. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In silver refrigerator and make table unit on cook line. Manager placed thermometers in unit. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand Wash sink next to ice machine, dishwashing area.
- Basic - Soiled reach-in cooler gaskets. Silver refrigerator on cook line.
- 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. Rice 45°-50° in silver refrigerator on cook line. Rice was made last night. Employee discarded.
- 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. Employee touching tortillas with bare hands. Employee put gloves on.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice in silver refrigerator on cook line was 45°-50°. Rice was cooked last night.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Opened packet of raw beef stored over raw pork bacon in upright white reach in freezer in rear. Manager correctly stored items. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee unaware of how to properly calibrate thermometer. Also employee not checking reheating and cooking temperatures.
- 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 in upright two door reach in cooler, cook line. Flan was made Monday. Manager date marked item. **Corrected On-Site**
- 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. Make table unit ambient air temperature 57°. Employees over all TCS foods to another unit. Also silver refrigerator on cook line ambient air temperature 45°. Manager turned the settings down for both units. **Repeat Violation**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk container of rice in rear. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler/make table unit, cook line.
- Basic - Old labels stuck to food containers after cleaning. Pans next to Dishwashing machine.
- Basic - Single-service articles not stored inverted or protected from contamination. On dry storage shelf across from restrooms. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Cook line, behind steam tables.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken and steak both 70° in reach in cooler, cook line. Corrective action, had manager put ice on items.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line. **Repeat Violation**
- 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. Reach in cooler/make table unit cook line. Chicken and steak in unit was 70°.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom.
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12/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Tacos on top of wiping clothe by cook line. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Reuse of single-service articles. Paprika seasoning in peppermint candy container by cook line.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm. Make sure you use sanitizer test strips.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor by three compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. Bucket in dry storage and paprika by cook line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. touched cut lettuce and cheese.
- 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. Making tacos.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over pre cooked empanadas in rear reach in freezer. Raw chorizo over salsa in reach in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork in rear reach in freezer. Raw beef bag next to raw chicken in same containers in reach in cooler.
- High Priority - Vacuum breaker missing at hose bibb. Front hand wash sink.
- Intermediate - Employee used handwash sink as a dump sink. Front hand wash sink. Spoon in hand wash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelves and Vent fan in upright reach in cooler.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures when reheating.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Stuffed peppers 60° on cook line, corrective action moved to cooler. 50° after one hour.
- 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 and stuffed peppers in reach in cooler a couple of days ago.
- Intermediate - Spray bottle containing toxic substance not labeled. By ice bin.
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10/2/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Around frozen margarita dispenser nuzzles.
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of oil.
- Basic - Ceiling in disrepair. Leaking above doorway between dish machine area and cook line.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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. Above make table.
- Basic - Employee personal items stored in or above a food preparation area. Cellphone, on make table.
- Basic - Ice scoop handle in contact with ice. Ice machine.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer lid, not properly closing.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - License expired within 30 days after expiration date. Expired 6/1/13
- 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 yesterday and placed in reach in cooler to cool overnight found at 53-56°. See Stop Sale.
- 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 - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Portioned raw chicken and raw beef in same container. Cook explained all baggies are "prep ahead" for fajitas. Corrective action taken, food was marked to be cooked to a minimum internal temperature of 165°F or higher.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tea urn lid. Front sink. Pan in sink cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Three large pans of refried beans.
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Breading mixture use with raw animal food, not sifted every 4 hours, 3-days old and uncovered at 70 degrees F/ room temperature, sitting on double door reach in cooler. Corrective action taken, was voluntarily discarded.
- Build up on reach in cooler gaskets and exterior of bulk containers. Chips. Also hood filters need to be clean and around dispening nozzles in ice drink dispenser.
- Critical - Dish machine missing date plate.
- Employee touching tortillas with his bare hands, these tortillas are in storage bags and were not immediatley heated to 145 degrees F or above. Correction action taken: that tortilla we discarded and gloves were worn.
- Hair restrain.
- Handwash sink in dish area leaking from handles. Also, handwash sink by stove ahs broken handle, cold water side. Unable to turn on cold water.
- Critical - Handwash sink used as dump sink. Dumping ice. Front.
- Critical - Interior of reach in cooler in cook line soiled with food splater.
- Critical - Jugs of oil on floor by stove on floor.
- Knives on rack with old food stuck to them.
- Multiple wet wiping cloth not stored in sanitizer solution. On prep tables and counters. COS.
- Critical - No cold water under pressure at handwash sink by stove.
- No copy of last inspection report.
- Critical - No covered trash in women's bathroom.
- Non food grade bags used to store flour tortillas. Also, jug use to store orchata, liquid goes into handle, this area is not easily cleanable.
- Critical - Operator did not know big 5 foodborne illnesses - restriction.
- Critical - Portioned food in reach in freezer and bulk containers in dry storage need to be labeled. Also cheese sauce needs date marking. Made yesterday morning.
- Critical - Raw bags of shrimp, beef and chicken all in same tray. COS. Placed in separate trays.
- Critical - Spray bottle on shelf above triple sink, yellow liquid, not labeled.
- Critical - Stop sale.
- To go soup bowl used in green salsa and regular salsa.
- Critical - Uncovered food, spices, sopapilla sugar and empanadas in reach in freezer. COS.
- Utensils in server area are stored with food contact up.
- cups in server area stacked up wet.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Front Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Yellow reach in cooler in cook line.* DO NOT USE THIS UNIIT UNTIL CAPABLE OF MAINTAINING POTENCIALLY HAZARDOUS FOOD AT 41F OR BELLOW *
- Equipment and utensils not properly air-dried. Cups by soda dispenser
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Make table
- Critical - Exit signs not visible from any direction. For reporting purposes only. By bathrooms Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No test kit for quat.
- Observed build-up of black substance on surface of nonfood-contact surface. Back splash of soda dispenser
- Critical - Observed interior of microwave soiled. In cook line
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. By bathrooms, blocked with boxes Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chile rellenos with cheese 54F, shell eggs amb temp 60F, both items in yellow reach in cooler in cook line, been there for more than 24Hours.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk opened Thursday last week, big reach in cooler
- Critical - Outer openings not protected with self-closing doors. Rear door, dish area
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Establishment servees eggs cooked to order. Corrected On Site. One provided
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Multiple in reach in freezer.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured, NEAR BEVERAGE SYRUP AREA :
- Critical - Exit signs not visible from any direction. For reporting purposes only, NEAR RESTROOMS:
- Critical - No conspicuously located thermometer in holding unit, REACHIN COOLER NEAR DEEPFAT FYER
- Critical - Observed employee switch from DIRTY EQUIPMENT TO CLEAN ITEMS: without washing hands.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, SIDE EXIT DOOR : BLOCKED WITH BOXES:
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE : WAIT AREA :
- Critical - Observed unlabeled spray bottle.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF THE BIG FIVE EXCLUSION ILLNESS
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, less than 50ppm Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, REAR
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/11/12.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 12/11/11.
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL :
- Critical - Observed buildup of slime on soda dispensing nozzles, BEVERAGE MACHINE
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed ice scoop with handle in contact with ice. BEVERAGE MACHINE
- Critical - Observed live flies in DINING ROOM.
- Observed personal care item stored with food, NEAR HOT WATER HEATER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.REACHIN COOLER :RICE and BEANS :DICARDED
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE Area
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured, BEVERAGE AREA)
- Critical - No handwashing sign provided at a handsink used by food employees, BOTH RESTROOM .
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable., WOOD SHELF NEAR 3 COMPARMENT AREA.
- Critical - Observed cloth used as a food-contact surface, USED TO CLEANDED PEPPER.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed hand wash sink used for purpose other than washing hands, NEAR RANGE.
- Critical - Observed interior of microwave soiled.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, SIDE DOOR:RACK:
- Critical - Observed unlabeled spray bottle., 3 COMPARMENT SINK AREA.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name, BULK CONTAINER OF CHIPS Repeat Violation.
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
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