- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed an employee handling ready to eat tomatoes with his bare hands.
Correction: Corrected by washing hands and putting on gloves.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed an employee washing cutting boards and not sanitizing them before putting them up.
Correction: Corrected by running the cutting board through the dish machine to get properly sanitized.
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03/24/2016 | Risk Factor | |
Permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating in prep area, open drink on prep table.
Correction: Employees may not eat in food prep area, drinks must have a lid and straw.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoops found with handles on ice.
Correction: Store with handles out of ice or on clean, dry surface.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Observed cheese dip improperly reheated to 121F before placing in the hot holding cabinet.
Correction: Reheat to 165F to hold at 135F or above.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed beans made yesterday still at 51F. (discarded)
Correction: Separate into shallow pans (cheese dip found in walk in cooler at 70-80F after less than two hours but was covered and stacked), leave uncovered, do not stack, and recommend using an ice water bath with frequent stirring to help cool food quickly from 135F to 70F in 2 hours then to 41F in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes on guacamole cart at 55F.
Correction: Keep ice bath level with food level to maintain temperature. Consider using time as a control.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: handle for prep (vegetable/cheese) lid
Correction: inside veg/cheese prep unit has standing water.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the protein prep unit observed scored/stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the dessert area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No towels at dessert station.
Correction: Provide paper towels at all hand sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash signs posted.
Correction: Post handwash signs at all hand sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor behind flat top grill and hood filters over flat top in need of cleaning.
Correction: Clean regularly.
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10/21/2015 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee fail to change gloves after handling raw animal products (chicken, eggs) before working with ready to eat food (avocado).
Correction: Employees must change gloves when changing between raw and ready to eat products.
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: Observed cheese dip not reheated to 165F prior to placing in hot holding unit - 102-116F.
Correction: Reheat food to 165F to hold at 135 before placing in hot holding units.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chunks of chicken in the steam table at 110F at the top of the pan.
Correction: Chicken in the sauce in the bottom was at 140F - ensure product is stirred frequently to distribute heat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods in the far right prep unit above 41F: tamales 50F, sour cream 49F, queso fresco 48F.
Correction: Service tech on premises adjusted unit - observe to ensure temperature decreases and holds at <41F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chopped tomatoes on guacamole cart at 47F.
Correction: Ensure ice level is equal to food level on guac carts to maintain temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Missing date marks on prepared foods in the walk in cooler (mashed potatoes, beans, seafood sauce, etc).
Correction: Date mark any prepared TCS foods held over 24 hours.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine with black mold.
Correction: Clean and sanitize regularly.
- Handwashing Cleanser - Availability (repeated violation)
Observation: No soap at tortilla station hand sink.
Correction: Provide soap at all hand sinks.
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05/22/2015 | Risk Factor | |
Good facility sanitation and glove use observed. If the tortilla area is in use, there must be soap and towels provided at the hand sink.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken/chorizo mix in hot box at 122F.
Correction: Discarded. Maintain at >135F.
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01/23/2015 | Risk Factor | |
Complaint regarding spoiled beef kabob. Manager was aware of the complaint. The dish is made with strip steak that is skewered, seasoned, grilled. Steak is received and stored frozen then thawed and cut for preparation. 3 or 4 are prepared per day. If not served within 2 days, discarded. Prepped meat at 43F in prep cooler upon arrival. No other complaints that day about that dish. After meal was sent back, (no apparent bites taken) chef tasted it but did not observe off flavor. If chef observes meat of poor quality, he will not cook and serve. Emailed complainant.
No violation noted during this evaluation. | 10/16/2014 | Complaint | |
Notes: Do not stack tamales too high in prep top wells (43-44F) and keep lids closed when not busy - especially on far right unit by conveyor oven. No sanitizer hooked up at bar three part sink (not in use) - if to be used, provide sanitizer. Individual portions of vacuum packed frozen fish must be opened once thawed if held over 24 hours.
Excellent facility sanitation and organization. Good glove changing observed.
Permit issued.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Observed pan of lemons in drink ice at wait line soda machine.
Correction: Do not store anything in ice used for drinks.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce improperly reheated to only 118F.
Correction: Reheat to 165F to hot hold at 135F.
- Critical: Cooling* (corrected on site)
Observation: Observed foods made yesterday improperly cooled: bean 48, mashed potatoes 48. (Discarded)
Correction: Cool foods quickly from 135F to 70F in 2 hours then to 41F in 4 hours. Use shallow pans in ice baths with regular stirring to cool foods quickly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Hood filters over flat grill in need of cleaning.
Correction: Clean regularly.
- Handwashing Cleanser - Availability
Observation: No soap at tortilla station hand sink.
Correction: Provide soap at all hand sinks.
- Hand Drying Provision
Observation: No towels at tortilla station hand sink.
Correction: Provide towels at all hand sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwash sign at several hand sinks.
Correction: Post handwash signs at all hand sinks.
- Lighting, Intensity
Observation: Overhead light over prep line and some hood lights out.
Correction: Replace to provide more light.
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09/26/2014 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the cook line drawer refrigeration unit. This violation has been abated. Thank You.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the handsink in the corner near the cook line.
Correction: Supply a handsink sign.
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06/18/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods in the cook line reach-in refrigeration drawer above 41 degrees (raw chicken/raw beef - 61 degrees/53 degrees)
Correction: cold foods must be maintained at 41 degrees or below
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed pink mold on the interior chute of the kitchen bulk ice machine.
Correction: Clean the mold from the chute. Cover the ice to avoid possible contamination/empty the machine when doing so.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed the lack of soap at the taco station handsink.
Correction: Supply soap at the handsink.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at 2 kitchen handsinks/service area taco station.
Correction: Supply paper towels at all handsinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the handsink in the corner near the cook line.
Correction: Supply a handsink sign.
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06/17/2014 | Risk Factor | |
Note: Watch cooling (seafood sauce 43F). Separate into shallow pans.
Good glove changing. Facility is very clean and organized. Cl2 50 ppm. Permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed waiter and dishwasher drink from open cups. Dishwasher failed to change gloves or wash hands before returning to work with clean dishes.
Correction: Employee drinks must have a lid and straw.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoops stored with handles on ice.
Correction: Store handle up.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed cheese sauce improperly reheated at 110, 116F.
Correction: Reheat to 165F to hold at 135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the top wells of the prep unit above 41F: pico 45F, tomato 48F, tamal 45F.
Correction: Keep lids closed to maintain at <41. Do not over-fill pans.
- Temperature Measuring Devices
Observation: Refrigerated drawers missing thermometer.
Correction: Replace.
- Light Bulbs Protective Shielding
Observation: Missing light shield over ice machine.
Correction: Replace.
- Handwashing Signage/Handwashing Facilities
Observation: Some hand sinks missing handwash signs.
Correction: Provide signs at all hand sinks.
- Lighting, Intensity
Observation: Some overhead lights out (over prep unit, dish area).
Correction: Replace lights.
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10/17/2013 | Routine | |
Standardization training inspection with another EHS.
No violation noted during this evaluation. | 06/19/2013 | Training | |
No critical violations.
No violation noted during this evaluation. | 01/17/2013 | Risk Factor | |
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