- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above the steam table in the kitchen
- Basic - Raw animal food stored above unwashed produce. Container of raw chicken and container of raw beef on the shelf above the case of unwashed lime, upright Reach in cooler 3 doors in kitchen, manager moved **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table cooler under the microwave
- 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 cutting lettuce for taco without wearing gloves, employee washed hands and put on gloves. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open package of raw chicken tenders on the shelf above the bag of cooked pork, upright Reach in freezer by ice machine, manager moved **Corrected On-Site** **Repeat Violation**
- 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 open yesterday per manager no label, upright Reach in cooler 3 doors In kitchen, also the upright Reach in cooler in service area
- Intermediate - Encrusted material on can opener blade. On the prep table by Ice machine, employee washed **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottle stored inside the hand wash sink by the cookline , employee moved **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler stored milk **Warning** **Corrected On-Site** **Repeat Violation** At call back inspection, bar cooler stored milk and make table cooler by service station window
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open Bag of raw chicken finger, above the cooked beef, upright Reach in freezer by ice machine **Corrected On-Site** **Repeat Violation** **Warning** At call back inspection, bag of raw shrimp over the open container of cooked pork, upright Reach in freezer by hallway
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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Catsup bottles reused after being emptied. Reused lemon juice bottle for sauce, cookline **Warning**
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Clea plastic white containers drying outside the back door, corrective action taken, move back and rewash **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. Under the tree by dumpster. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler stored milk **Warning** **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag with pork, upright Reach in freezer in the room next to mop sink. **Warning** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area **Corrected On-Site** **Warning**
- High Priority - Container of medicine improperly stored. Cold medicine stored on the shelf with open bottle of wine by bar area **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of sour cream 45°F make table cooler by steam table, corrective action taken, ice bath **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open Bag of raw chicken finger, above the cooked beef, upright Reach in freezer by ice machine **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket chlorine over 200 ppm, add water, corrective to 100 ppm **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. Build up on the blade, also build up on the can opener holder. **Warning**
- Intermediate - Food manager certification expired. Ever, expired 7/21/2013 **Repeat Violation** **Warning**
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3/26/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Avocados in boxes, under steam table **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For raw pork in freezer
- Basic - Soil residue build-up on nonfood-contact surface. On handsink handles and by wall, front counter
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grabbed cheese **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 113° rice on warmer, double pan, corrective action: discarded, explained time as public health control
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and beef over lemons, upright cooler, raw pork over stuffed pork in freezer **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw-partially cooked chicken over raw-partially cooked beef and raw seafood in freezer **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Thawing shrimp under running water and chemicals hanging above them on faucet pipe **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Over cups, server area **Corrected On-Site**
- Intermediate - Food manager certification expired. Both
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler
- Intermediate - No certified food manager for establishment. Other mgr arrived with card **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. Upright reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stuffed peppers made yesterday morning **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance by triple sink **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of avocados under steam table. **Corrected On-Site**
- Basic - Food stored in cold holding unit not covered. In reach in freezer, stacked pans of uncovered chiles.
- Basic - Lime scale build-up inside ice machine. Where ice comes out of small hole and inside part of lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not covered and allowed to stand for 2 minutes after reheating process complete to allow temperature to equalize throughout product. Cheese sauce.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Wearing same gloves while working all over kitchen, making sanitizer solution, handling clean equipment, etc.
- Intermediate - Handwash sink used for purposes other than hand washing. Dumping ice into had sink at bar. Filling sanitizer bucket at hand sink in kitchen. .
- 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, cooked beans and rice, ground beef, etc. **Repeat Violation**
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep top unit. Ambient air 54 degrees F. Adequate refridgeration is available with other units. Do not use this cooler until it can maintain potentially hazardous foods at 41 degrees F. or less.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Temperatures taken twice, 30 min. apart. Ice only on bottom of pans- Will not make 70 degrees in one more hour. Corrective action-placed in reach in freezer.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Left side of steam table not able to maintain potentially hazardous foods at 135 degrees F. or more. Do not use this side of unit until it can maintain all potentially hazardous foods at 135 degrees F. or greater.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Drink on prep table by cooling foods. Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface. Ice machine filter clogged with dust, exterior of machine.
- Critical - Observed buildup of stain on the interior of ice machine lid and hole where ice comes out inside top.
- Observed nonfood-grade containers used for food storage. Rice storage container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, prep top unit. Corrected on site. Cold potentially hazardous foods moved to freezer to quick chill. Took temperatures 30 min. later-4-41 degrees F. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken in walk in stored over vegetables. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, over 200 ppm chlorine in wet towel bucket.
- Critical - Observed unlabeled spray bottle of soap on dishmachine. Corrected On Site. Repeat Violation.
- Critical - Person in charge failed to insure proper cooling, cold holding and hot holding temperatures are maintained.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beans and rice on steam table. Turned up, still water in well not hot enough, 120 degrees F.Called for service. Products reheated to 165 degrees F, not returned to steam table until service repairs unit. Will hot hold at 135 or greater on flat top. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked meats from yesterday, flan. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Left on prep tables. Corrected On Site. Repeat Violation.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling AC vents dusty. In the kitchen.
- Cove molding missing at wall/floor juncture. Next to triple sink.
- Dumpster lid open.
- Critical - Employee handsink use for other purposes. Storing pitcher/spoon. COS.
- Critical - Food stored on floor. Frying oil and bag of cabbage. COS. Repeat violation.
- Old label stuck to clean containers. Container of carnitas in reach-in cooler.
- Critical - Raw food stored over ready-to-eat food. Raw beef/chicken over cut lettuce in triple reach-in cooler. COS -reversed storage practice.
- Critical - Thermometer not located in warmest part of reach-in cooler. Maketable.
- Critical - Toxic substance stored by food. Floor cleaner with food on rack in dry storage.
- Critical - Uncovered food in holding unit. Three-door reach in cooler, used for long term storage (cut lettuce). COS.
- Critical - Unlabeled spray bottle. Clear liquid bleach water.
- Utensils stored in containers soiled with food debris. Under prep table cookline. Repeat violation.
- Wiping cloth not stored in sanitizing solution between uses. Multiple. COS.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/6/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. large emersion blender
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. coffee
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employee did not sanitize large emersion blender after use Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover. used at grill at stove
- Critical - Observed uncovered food in holding unit/dry storage area. blanco cheese, flan in tall reach in coolers
- Observed utensils in poor condition. container of chips at reach in cooler top
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. queso for service held in oven after reheat Corrected On Site- reheated to 165F Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. flan, tamales, shrimp Repeat Violation.
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8/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items labeled and used properly
- Critical - Toxic items labeled and used properly
- Critical - Toxic items labeled and used properly
- Critical - Toxic items properly stored
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Employee training validation
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- 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 - Foods properly cooled
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Potential for cross-contamination; storage practices; damaged food segregated
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Wholesome, sound condition
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Items in reachin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in steam table at 125-130F. Manager reheated rice to 135+ Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Stem type only, in make table cooler.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Behind make table cooler in kitchen.
- Observed nonfood-grade bags used for food storage. Grocery store bag, used to store tortillas in.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Setup manual sanitiation until dishmachine is repaired. Owner called company, to come look at machine.
- Critical. Observed soiled reach-in cooler gaskets. Two door reachin cooler by ice machine
- Critical. Observed unlabeled spray bottle. Blue liquid by dishmachine
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed nonfood-grade containers used for food storage, CHIPS/
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Floors not maintained smooth and durable, NOT SEALED .
- Critical. Observed unlabeled spray bottle, SANITIZER CONTAINER .
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4/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Storage. Except as specified under Sections 7-207.12 and 7-208.11, EMPLOYEES' shall store their PERSONAL CARE ITEMS in facilities as specified under Paragraph 6-305.11(B).
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10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/18/2009 | Routine - Food | Warning Issued |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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