- Tomatoes were held at 57 degrees and hot dogs were held at 47 degrees. All cold items must be held under 41 degrees. Use ice on products to keep them under 41 degrees.
- Employee drink was on top shelf with no lid or straw. Ensure all employee drinks have a straw and lid. onions were stored over hand sink. Ensure hand sink is clear of items to allow hand washing.
- Food not covered in walk-in cooler. Sliced tomatoes not covered. Cooked sliced chicken not covered. ensure all food in walk-in cooler is covered.
- Tarter sauce had a prep date label of 10/1/15. All itmes should be used before 7 days and discard after the 7 days.
- No soap at handsink. Ensure all sinks have soap. Ensure papertowel dispenser is working at all times
- Roaches were seen in dry storage area. Have pest control focus efforts in dry storage to reduce insect population.
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10/12/2015 | 77 |
- Observed rice, carne guisada and beef set to cool on prep table at room temperature. Ensure all cooked, potentially hazardous food is cooled properly;135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours.
- Observed kitchen items stored in hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes at all times.
- Observed clean towels stored in cold hold unit to keep "safe" from other employees taking them for their use. Discontinue to store items other than product in coolers. Towels must be in designated area at all times.
- Observed tray that holds raw beef in walk in cooler, stored in shelve above beer cases. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Ready to eat food in walk in cooler that is stored longer than 24 hours does not have a use by date marked. (rice, picadillo, etc.) Ensure all ready to eat food stored longer than 24 hours has a use-by date marked that does not exceed 7 days; day 1 counts as the day it was prepared.
- At time of inspection, hand sink outside employee bathroom was missing soap and paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Container holding sanitizing solution for towels contained a high bleach concentration ~150ppm or more. Ensure sanitizing solutions contain bleach concentration of 50-100 ppm only.
- At time of inspection, certified food manager was present; certificate was not available. Ensure at least one person at this establishment is food manager certified and present during all hours of operation. Certificate must be kept at establishment as proof.
- At time of inspection, cold hold units were missing thermometers. Ensure all coolers are equipped with a properly calibrated thermometer at all times.
- Food contact surfaces such as cooler interiors, shelves inside coolers, shelves used to store clean dinner plates, and nozzles to soda machine were soiled and/or covered in food debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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05/01/2015 | 68 |
- Ensure all ready to eat, potentially hazardous food is stored at required cold hold temperatures of 41F and below at all times.
- Ensure all potentially hazardous food to be held hot, maintains a temperature of 135F and above at all times.
- Employee was observed performing a hand washing procedure in less than 20 seconds; washed hands for 10 seconds. Ensure employees are washing hands properly; 20 seconds with soap and hot water (100F).
- Observed personal drinks on food prep tables and in cooler as well as on rack used to store silverware in waitress area. Ensure all perosonal drinks are stored in a designated area; separate from food preparation/ working areas, at all times.
- Observed Malt House, manufactured sugar cookies placed next to register for public sale. Cookies are placed in plastic bag and sealed with staple. Package is improperly labeled (establishment lacks state manufacturing license). Discontinue manufacturing product for individual (public sale) until license is obtained from the state.
- Observed ready to eat food stored in containers in walk in cooler without proper cover. Condensation from AC, leaks onto food surfaces like such. Ensure all food stored in walk in cooler, has protective cover at all times.
- At time of inspection, three compartment sink did not have hot running water as well as hand sink in waitress area, public restroom, and employee restroom sinks. Ensure hot water of 100F is available at all hand sinks. Ensure hot water of 110F is available at all ware washing sinks.
- Observed 4 live roaches throughout the kitchen. Ensure establishment is routinely treated for pests. Ensure all insects dead/alive are eliminated.
- Metal trays placed on cleaned dish rack, remain soiled; greasy to touch, and contain food residue. Ensure all food contact surfaces are thoroughly clean to sight and touch, at all times.
- Observed mold build up on soda nozzles. 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.
- Waste water improperly disposed of. Ensure all waste water is properly disposed.
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09/10/2014 | 61 |
- Observed employee wash hands with gloves still on, after handling raw beef. Ensure employees are washing hands properly; removing soiled gloves, washing hands, then wear a new pair of gloves before returning to work with food.
- Observed personal drink behind grill on prep table next to blue cutting board. Ensure all personal drinks are kept separate from any/all work areas at all times. Personal drinks are to be kept in a cup with a lid and straw.
- Observed raw packaged beef that was already thawed, in sink that is next to stove. Raw beef juice was on surface next to plate holding fried food. Ensure all raw animal products are kept separate from all ready to eat food at all times.
- Ready to eat food in walk in cooler that is stored longer than 24 hours does not have a use by date marked. Ensure all ready to eat food stored longer than 24 hours has a use-by date marked that does not exceed 7 days; day 1 counts as the day it was prepared.
- Hand sink that is next to malt prep area and hand sinks in both women and men's restroom, do not have sufficient hot water of at least 100 degrees F. Ensure all hand sinks have hot water that reaches at least 100 degrees F at all times.
- Hand sink next to fountain machine in kitchen, does not have soap. Ensure all hand sinks are provided with soap and paper towels at all times.
- Observed can of domestic Raid insecticide in dry storage room. Discontinue use of domestic insecticide. Any pesticides used must be commercial use only. Toxic items must be stored separate from any food storage/working areas.
- Observed bottle with orange solution in waitress area that was not labled. Ensure all cleaning solutions are labled properly at all times.
- Container holding sanitizing solution for towels contained a high bleach concentration ~150ppm or more. Ensure sanitizing solutions contain bleach concentration of 50-100 ppm only.
- Observed excessive grease build up in microwave that is close to waitress area. Observed meat debris still on meat slicer that was stored with clean wares. Observed food debris still on dishes that had been washed and placed in tub that is next to tortilla machine. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely/as needed.
- At time of inspection, latest routine inspection was not posted. Ensure current permit as well as latest routine inspection are posted in public view at all times.
- Observed both a fork and a towel inside hand sink at waitress area. Discontinue to store items in hand sinks. Hand sinks are to be used solely for hand washing purposes at all times.
- Observed 'Air Wick' can under food prep table next to containers of sauce. Ensure all toxic items are stored properly; away from any food items or single use items such as paper bags, wax paper, etc.
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03/05/2014 | 62 |
- Observed personel wipe hands on apron then touch sliced tomatoes with bare hands without washing hands before. Ensure to wash hands as frequent as needed in between tasks, before returning to handle food.
- Handsink in back near stove observed storing pots and pans. Personal items (hankerchiefs) stored in cold hold unit, next to uncovered, sliced cheese. Personal drink observed on cold hold unit near back door. Ensure and and all personal items (cell phones) are kept away/separate from food contact surfaces at all times.
- Observed several food items in coolers uncovered; raw meat, raw chicken.
- Personel touched sliced tomatoes with bare hands after wiping hands on apron.
- Observed live roach crawling on guacamole in cold hold unit.
- Observed food items in cooler near waitress area without a use by date label (cooked chicken, and sliced beef). Ensure all cooked, ready-to-eat food stored for more than 24 hours has a use by date label. Use-by date label not to exceed 7 days; day one being the preparation date.
- Observed small live roach crawling on the guacamole. Observed serveral live roaches feeding off grease build up on steel pole in dry storage area. Observed several small, live roaches crawling on floor in dry storage area.
- Cold hold unit next to hot hold unit is missing a thermometer. Ensure all refrigerating units are equipped with a properly calibrated thermometer at all times.
- Microwave interior is covered with food debris/residue. Both ice machine interiors have mildew/mold. Ensure all food contact surfaces area cleaned to sight and touch.
- Gaskets in walk in cooler, and cold hold units are moldy and have food debris. Ensure all food contact surfaces are cleaned to sight and touch.
- At time of inspection, latest routine inspection report was not posted. Ensure routine inspection and current food permit are posted in customer view at all times.
- Hand sink next to walk in cooler has a leak. Ensure leak is repaired.
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09/04/2013 | 64 |
- Observed personal beverages stored in refrigerator with food for daily operations across from burger station and box of ice cream sandwiches in cold hold unit. Ensure personal beverages and food are stored in a separate area where food for customers will not get contaminated.
- Observed container of onion rings stored across the handsink and bags of fries stored next to handsink. Ensure the handsink is kept clear of items for easy access to handsink.
- Observed ice in the handsink in the waitress station. Ensure the handsink is not used for dumping ice or other items. Handsink is for hand washing only.
- Observed live roaches in mop sink area and on shelf where white boxes are stored. EcoLab last treated on 11-22-12. Ensure roaches are eliminated.
- Observed rodent droppins in back storage area and dry goods storage area.Last treat ment by EcoLab was 11-22-12. Ensure all droppings are eliminated and establishment is monitored for rodent activity.
- Observed bottle of bleach and bucket of soap stored under prep table next to tortilla machine and with clean wares. Ensure al toxic items are stored in a separate area from food, clean wares, and single service items where possible contamination will not occur.
- Observed powdered soap on top of box and on floor in back storage area. Ensure the soap is cleaned up as needed so it is not sitting on top of boxes.
- Observed leak at pipes under handsink in chicken station. Ensure the pipes are reparied so water does not leak from pipes and pool on floor.
- Observed much accumulated grease in fryer/stove area. Ensure floors and all surfaces of equipment in fryer/stove area are cleaned to sight and touch and grease is eliminated.
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12/04/2012 | 81 |
- Observed bottle of Pepto Bismol stored on top of equipment in the food line. Ensure personal items, such as medicine, are stored in a seperate area from food prep and fod storage areas.
- Observed raw shelled eggs stored on same shelf as opend canned food and potatoes. Ensure raw animal products, such as raw shelled eggs, are stored below and away from ready to eat foods.
- Observed multiple containers of prepared foods being stored without protective coverings. Ensure food is stored with a protective covering.
- Handsink across from the burger prep area did not have cold water at the time of inspection. Ensure the handsink is equipped with cold running water.
- Observed live baby roaches in the mop sink area. Ensure live roaches are eliminated. Last pest control treatment by Eco Lab was 8-22-12.
- Observed trash can and red cleaning bucket without a label with the chemical name. Ensure containers being used for chemicals are labeled with the chemical name.
- Observed reach in unit near burger prep area and fridge in waitress station without a thermometer. Ensure all refrigerators and cold hold units are equipped with a thermometer.
- Observed several plates used stored at the hot hold with breaks, cracks, or chips around rims. Ensure all wares used for food are in good repair and free of breaks, cracks, or chips.
- Observed soda residue and debris in the ice dispenser at the beverage machine in the waitress station. Ensure ice dispenser is clean to sight and touch.
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09/19/2012 | 76 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored above bags of spices and diced potatoes in fridge. Ensure raw shelled eggs are stored below and away from ready to eat food.
- Pipes at handsink by breading station are disconnected. Ensure pipes are repaired and reconnected so handsink has running hot and cold water. FOLLOW UP IN 10 DAYS
- Observed water in 3 compartment sink dirty. Ensure each compartment is changed when water is dirty.
- At time of inspection, floor drain near hot hold was backing up when handsink in waitress station was turned on. Employees were able to unclog drain and it no longer backs up when water is turned on. Manager said company is coming out today to double check drain and ensure there is no longer a problem.
- 229.165 (m) (2)non food contact dirty. Observed clean bins stored on rack with food debris in handles. Ensure all bins are thoroughly cleaned and cleaned when the become soiled on the rack.
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04/10/2012 | 83 |
- Observed gum stored in cooler next to ready to eat food. Ensure employee food and beverages are stored in a designated area away from ready to eat foods.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Documentation for bare hand contact is incomplete. Ensure employees that are handling ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.If gloves are used, ensure employees are washing hands each time they change gloves.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored above produce in cooler. Observed raw meats stored next to and above ready to eat food in front cooler. Ensure raw animal products are stored below and separately from ready to eat foods.
- There are 2 handsinks that need plumbing repair. One handsink needs the piping repaired underneath and the handsink in the prep area is missing some piping. Ensure handsinks are in good working order and do not leak.
- Please ensure a certified food manger is present during operation. No certified food manager on duty. Will come back in 30 days to check for certification or receipt of class. If certification is not obtained or receipt is provided, a reinspection fee will be given.
- Observed scoops for sugar, flour, and cracker crumbs caked with debris and handles in food product. Ensure scoops are properly cleaned and sanitized and the handles are stored above the food product.
- Observed bowl and red plastic baskets being used as scoops for salsa and other ready to eat products. Ensure food grade scoops are being used.
- Observed meat cutting equipment with food debris and raw meat. Ensure food contact equipment is cleaned and sanitized after use.
- 229.164 (f) (2) (A) (iv) not covered. Observed raw and ready to eat foods without a cover. Ensure all products are covered to prevent contamination.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed equipment covered with grease. Ensure equipment is degreased, cleaned, and sanitized.
- Observed an employee drink stored in the cooler. Manager threw drink away. Ensure employee personal drinks are stored in a designated area.
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12/09/2011 | 79 |
- 229.163 (h) (1) after touching body. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163 (n) (2) (B) contaminated container. 229.163 (n) (2) (C) contaminate surroundings. Employee dumping drinks in hand sink Maintenance tool storage or handling is prohibited in all sinks except the mop sink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Foods not protected by storage in packages, covered containers, etc. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Maintain written procedures at the establishment to ensure compliance.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply each handwash station with individual disposable paper towels. Supply every handwashing sink with soap.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Provide proper measures/methods to control and minimize presence of pests.
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- Ensure to obtain a certified food manager on site during business hours. Obtain license in 60 days.
- 229.165 (m) (1) (B)grease and soil accumulation. Equipment used in storing food inside reach-in cooling units not properly cleaned. Sanitize food contact equipment before and after use.
- No Heimlich poster posted.
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07/21/2011 | 56 |
- 229.163 (h) (6)Employees observed not washing hands as needed.
- 229.164 (e) (1) (D) (ii)Bare hand documentation lacking.
- 229.164 (f) (2) (A) (i) (I) Lack of separation of raw/ RTE observed. 229.164 (f) (2) (A) (ii) (II) Improper meat arrangement observed. 229.164 (f) (2) (A) (iii) cleaning / sanitizing not beiong done correctly--between raw meat/cooked foods. Store all wiping cloths in sanitizing solution not on aprons or dry on counters.
- 229.166 (i) (1) (A)HWS not accessible- may not store any items in hand sink at any time.
- 229.167 (p) (11) (C)insects/pests not minimized.
- At least one person on duty must be a CFM at all times. Creditials must be stored on site.
- 229.166 (i) (5) (A)Make plumbing repairs required at hand sinks- in kitchen at front wait station.**Unclog sink at front wait station.
- 229.165 (h) (2)thermometer not available in any reach in cooler where TCS food is stored.
- 229.165 (d) (1) (B)Use equipment that is free of breaks, cracks-remove all broken equipment and utencils from service, repair breoken handles on reach ins and hot hold drawers.* 229.165 (n) (1) (D) (v)Discontinue using equipment dirty.* 229.165 (m) (2)non food contact surfaces dirty at time of inspection- clean reach in coolers shelving and handles.* Remove all single service food items from service when used.* Use proper scoops.* Discontinue using damaged cutting boards* Discontinue storing knives between work tables and wall.* Remove duct tape from gaskets--clean surfaces.* Do not store clean glasses from being stored upside down on counters---store in crate or on wire shevling* Clean all racks at front drink station.
- Food handlers may not wear jewelry on wrists.
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08/09/2010 | 66 |
- Hand sink may not be used for dumping waste water.
- Label missing from bulk food spice containers.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact.
- Employee drink found buried in ice bin at wait station.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control-Fried Chicken
- Hand washing facility is blocked at both the wait station and the kitchen areas.
- Walk in cooler without a permanently affixed thermometer. Reach in coolers without thermometers.
- Food contact surfaces not cleaned and sanitized. Food contact surfaces of equipment are not being cleaned every 4 hours (work surfaces). Unapproved containers used for food storage or service(chips).Repair the handles to the reach in cooler doors so that the handle is free of sharp angles/corners.
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02/17/2010 | 71 |
- PHF should be rehaeated for hot holding to 165° F within 2 hours. (ex. refried beans being re-heated on steam table)
- Employees not washing hands for 20 seconds with hot water and soap nor using a single service towel to dry hands.
- Employees are washing their hands in the 3-compartment sink. Hand washing shall only occur in a handsink. Employee drinking in kitchen area out of an unapproved container. All cups must be provided with a lid and a straw. Employees are also storing their drinks in ice bins and ice machines. Discontinue storing personal drinks and food in coolers with customers food. An area may be designated in walk-in cooler on the lower shelves for employee food and drink. Proper signage must be used.
- Foods not protected by storage in packages, covered containers, etc. All raw animal product needs to be stored on lower shelves away from Ready-to-Eat Foods (RTEs). (ex. meat laying out on top of reach-in's top portion, Meat stored above RTEs in reach-in coolers.)
- No date labels are provided on any cooked Potentially Hazardous Foods (PHFs), Ready-to-Eat Foods or raw unwrapped product. A prep. date or use by date must be provided. (All food must be used with in 7 days of preparation.)
- Hot water not provided at handsink by grill area. Employees must walk to other end of kitchen to wash hands with hot water. (Manager stated that entire wall must be re-plumbed to provide hot water at the handsink in question.)
- No soap or paper towels provided at the hand washing sink.
- Evidence of cockroaches observed. Pest control must treat establishment. Please save receipt of service for inspector to see.
- Employees not washing, rinsing and sanitizing food equipment and utensils correctly.
- Replace cuttings boards that have cracks and crevices. Clean/sanitize soda fountain nozzles.
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09/24/2009 | 64 |
| No violation noted during this evaluation. | 03/09/2009 | 92 |
| No violation noted during this evaluation. | 05/15/2008 | 86 |
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