- Observed numerous containers with raw fish, shrimp, etc. in walk in cooler that did not have a proper cover. Ensure all containers with product have a proper cover at all times.
- Establishment uses degreaser solution to wipe tables, and other food contact surfaces down. Ensure only proper disinfectant/antibacterial solution is used to sanitize food contact surfaces.
- Observed mold build up at Pepsi fountain station. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Observed spilled sugar on shelf under tea station. Observed spilled tea on shelf under tea station. Ensure all sugar and spilled tea are eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/01/2016 | 90 |
- Observed towel in hand sink. Discontinue to store items in/on hand sink. Discontinue to use hand sink for purposes other than hand washing.
- Observed employee wash hands at three compartment sink. Ensure hands are only washed at hand sink.
- Shelves in walk in cooler are soiled with food debris; have grime build up. Ensure all shelves are power washed/scrubbed so that food debris is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch.
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10/28/2015 | 93 |
- Ensure all potentially hazardous food is maintained at required cold hold temperatures of 41F and below at all times.
- Observed personal food and drinks stored on shelves in between walk in cooler and freezer. Ensure all personal food/drinks are kept in a designated area; separate from food storage/prep areas at all times. Personal drinks are to be kept in a cup with a lid and straw at all times.
- Observed employee handle ready to eat food (shrimp), with bare hands. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Cold hold unit is off temperature; 45-48F. Ensure all equipment is adequate to maitain product temperature at all times (41F and below).
- Microwave interior is soiled with food debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely/as needed.
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07/02/2015 | 81 |
- Observed mold growth under boxes of soda syrup at beverage station. Ensure all mold is eliminated. Discard any compromised product. Ensure all mold is eliminated. Ensure cabinet doors and storage are are completely cleaned. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Observed chipped dinner plate. Ensure all broken/chipped equipment/food ware is in good repair at all times.
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03/24/2015 | 97 |
- Observed personal drink on shelve where product is stored. Obsereved personal drink above cold hold unit without a lid. Observed wrapped taco next to drink as well. Ensure all food/drinks are kept in a designated area; separate from food prep/working/storage areas at all times. Drinks are to be kept in a cup with a lid and straw.
- Observed raw shrimp container stored directly next to tray with lettuce. Ensure all raw animal product is stored below and away from all ready to eat food at all times.
- Cold hold unit is off temperature (~50F). A tub of ice is currently being used to help maintain temperature, but cold hold product is still off required cold hold temperature of 41F. Ensure cooler is in good repair so that temperature is maintained at 41F or below.
- Observed employee wash hands in three compartment sink. Ensure employees wash hands in designated hand sink only.
- Ensure all potentially hazardous food is maintained at 41F or below at all times.
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12/10/2014 | 80 |
- Observed ice and a lemon wedge in hand sink. Observed sanitizing bucket in hand sink. Discontinue to use hand sink for purposes other than hand washing. Hand sink is to be used for hand washing purposes at all times.
- Cold hold coolers are soiled with food debris. Shelves in walk in cooler as well as lids to containers are soiled with food debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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07/02/2014 | 93 |
- Observed employee drink on food prep table. Ensure all personal drinks are stored separate from any/all food prep areas at all times.
- Observed raw shelled eggs, and raw bacon wrapped shrimp, stored above ready to eat foods in walk in cooler. Ensure all raw animal products are stored below and away from all ready to eat items at all times.
- Cold hold unit next to hot hold unit, is not maintaining product temperature of at least 41 degrees F. Ensure all cold/hot hold equipment maintains appropriate food temperature. All food held cold shall be at least 41 degrees F or below. All food held hot shall be at least 135 degrees F or above at all times.
- Observed pooling of water behind all appliances in kitchen. Manager states that employees are not draining water used to clean floors correctly to drain. Ensure water is not retained. Ensure all water is drained accordingly.
- Observed mildew buildup at all soda nozzles and inside ice machine (lip). Ensure all milew/mold is eliminated. Ensure all food contact surfaces are clean to sight an touch at all times. Ensure all food contact surfaces are sanitized routinely.
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12/19/2013 | 78 |
- At time of inspection, observed personal drink on prep table. Ensure all personal drinks area kept seperate from all food prep areas. Personal drinks are to be kept in a cup with lid and straw.
- Observed raw patties placed net to cilantro and cut tomatoes on prep table. Ensure all raw animal products are seperate from ready-to-eat food at all times.
- Observed prepared food in walk in cooler missing a use by date label. Ensure all cooked, ready-to-eat food stored more than 24 hours has a use-by date label. Use-by date label not to exceed 7 days; day 1 being preparation date.
- At time of inspection, handsink in kitchen, missing paper towels. Ensure handsinks are provided with soap and paper towels at all times.
- At time of inspection, food manager was not present. Ensure at least one person is Food Manager Certified and present at this establishment during all business hours of operation.
- Observed excessive mildew on ice machine panel. Ensure ice machine panel is cleaned, sanitized and in good repair. Ensure all silverware is cleaned and sanitized thoroughly; observed food debris on washed silverware.
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08/20/2013 | 79 |
- 229.166 (i) (1) (B) HWS improper use. Observed food debris in handsink in the kitchen. Ensure the handsink is not used to rinse off or dispose of food debris from wares. Handsink should be used for handwashing only.
- Osyster tags were not readily available at time of inspection. Ensure the oyster tags are kept at establishment for 90 days and are readily available.
- Observed raw hamburger patties stored on shelf above oysters in walk in cooler. Ensure raw animal products are stored according to cooking temperatures with the lowest cooking temperature on top and the highest cooking temperature on bottom. For example, raw shelled eggs and seafood on top, then raw beef, and then raw poultry.
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12/17/2012 | 88 |
- 229.166 (i) (1) (B) HWS improper use. Observed white bowl being stored in handsink. Ensure handsink is used for handwashing only and not for other purposes.
- 229.166 (i) (1) (A)HWS not accessible. At time of inspection, the handsink was blocked by the breading station for fish and shrimp. Ensure the handsink is not blocked by other objects for easy access to handsink.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed 1 dead and 1 live adult roach in the back storage area. Observed 1 live baby roach in the women's restroom. Eliminate presence of pests with appropriate means.
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08/29/2012 | 90 |
- Note: oysters, ceviche, cole slaw, and sliced tomatoes were put into walk in cooler or freezer to rapidly cool to 41 degrees F. Approximately 5 pounds of pico de gallo was voluntarily thrown out.
- 229.166 (i) (1) (B) HWS improper use. Observed food debris in handsink located in kitchen. Ensure handsink is used for handwashing only and not for other purposes.
- Cold hold unit by the fryer is only reaching a temperature of 48 degrees F. Manager said they are in the process of having new covers built for it. For the time being, establishment is using metal pans to cover top and will try to lower the temperature. Ensure doors are tightly shut when not in use, top of unit is covered, and employees are monitoring temperature of unit.
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04/17/2012 | 88 |
- Observed employee jackets being stored on top of parchment paper. Ensure personal items are stored in a designated area that is separate from food contact surfaces.
- Cold hold unit by the fryer is only reaching a temperature of 48 degrees F. Manager said they are in the process of having new covers installed on it. For the time being, establishment is using metal pans to cover top and will try to lower the temperature. Ensure doors are tightly shut when not in use, top of unit is covered, and employees are monitoring temperature of unit.
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12/20/2011 | 93 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- 229.165 (h) (2)thermometer available. Reach in cooler without a permanently affixed thermometer. Provide thermometer in reach in cooler.
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08/18/2011 | 94 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Soup was at 165F on prep area counter for 2 hours not being cooled down properly. Instructed to break soup down into smaller shallow pans over ice.
- 229.163 (n) (2) (A) closed beverage container. Ensure all drink containers have spillproff lids and straws.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. All food packaged at establishment for retail sale must be labeled with product name, manufacturer and ingredients.
- 229.165 (h) (2)thermometer available. Ensure that thermometers are in small condiment cooler by fryer.
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03/23/2011 | 84 |
- Fish soup on hot hold temperature 117F. Reheat soup to 1165F and ensure soup is at proper holding temperature of 135F. 229.164 (o) (6) (A) PHF>135.
- Observed employee use towel to clean counter then handle breaded fish without washing their hands.COS
- No Certified Food Manager on site at time of inspection. Ensure 1 CFM is on site during all hours of operation, this may require more than one person to be certified.
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07/28/2010 | 88 |
- NO CERTIFIED FOOD MANAGER ON DUTY.
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01/12/2010 | 97 |
| No violation noted during this evaluation. | 06/08/2009 | 87 |
| No violation noted during this evaluation. | 02/27/2009 | 73 |
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