- 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. Drinks next to cutting board on prep table. Corrected by manager. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers above warewashing sink. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Steaks next to cookline. Corrected by staff. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: Chicken 56° 58° beef 57° 58° fish 58° chiles relleno 72° pico de gallo 54° dairy 55° all dated greater than 24 hours. Drawers: beef 49° 48° chicken 49° shrimp 49° less than 3 hours. Will serve immediately or move to rapidly cool. Walk in cooler: carnitas 44°, 45°. **Warning**
- 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. See stop sale. Chicken in Walk in cooler 45°. **Repeat Violation** **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient temperature of flip top cooler 60°. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 58° beef 58° fish 58° chiles relleno 72° pico de gallo 54° in flip top cooler. Items in cooler greater than 6 hours. Eggs, ambient temperature 60°. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Behind bar. Cleaned by manager. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Rear sink blocked by box and bucket. Corrected by staff. **Corrected On-Site** **Warning**
- 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. Flip top cooler: Chicken 58° beef 58° fish 58° chiles relleno 72° pico de gallo 54° all dated greater than 24 hours. Ambient temperature 60°. **Warning**
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08/19/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/19/2014 | Routine - Food | Call Back - Complied |
- 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. Open water bottle above dry storage area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins above three compartment sink and plastic cups at wait station.
- Basic - In-use tongs stored on oven door handle. Moved to other location. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp thawing in bucket below dry storage area. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Prescription medication in dry storage area above chile powder. **Corrected On-Site**
- 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. Server scooped drink ice using cup and touched ice with bare hands while scooping. **Corrected On-Site**
- 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. Frijoles in Walk in cooler for 24 hours still 43°.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers scooping ice and portioning chips and salsa.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's room sink. **Corrected On-Site**
- Intermediate - Two-compartment sink method used for warewashing. Three compartment sink setup behind bar with no sanitizer step.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Drain cover(s) missing. Mop sink **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Pork **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 123° ground beef on table by cook line, corrective action: reheated to 165°
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over salsa **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw shrimp, drawer **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. By clean plates **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 300 ppm chl in triple sink **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon at bar **Corrected On-Site**
- 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 made 4 days ago **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. By dish machine **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Make table cooler and drawer oilers on cookline
- Basic - Case/container/bag of food stored on floor in dry storage area. Soda fountain box
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At 3 compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar
- Basic - Reach-in cooler gasket torn/in disrepair. Starting to tear on make table cooler
- Basic - Soiled reach-in cooler gaskets. Make table cooler
- Basic - Wiping cloth/towel used under cutting board. In back kitchen area
- 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 bar handing tortillas and sprinkling on lettuce and cheese. Employee put on gloves
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chili Relenos. Time added, as had only recently removed from cooler **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged. Wrapped steaks stored over ready to eat foods.
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2/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. At sink 0ppm. Bleach added.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Scoop for icemachine stored in blue container with stagnant water in bottom of container. Removed and cleaned by manager
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on preperation table
- Critical - Observed food stored on floor. Bags of ice in walkin freezer. Moved to shelf.
- Observed gaskets with build-up. Drawer coolers on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All foods throughout walkin cooler at 45F. Wallkin cooler doorbwas tied/propped open, from a produce delivery, but had been left open for 20mins Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Chille Relleno kept outbfor 3 hours, thennput back in cooler. Should have been discarded at 3:05pm. Manager had items discarded
- Observed soda machine with accumulated slime/debris. Up behind nozzles, at soda machine in server area.
- Critical - Observed unlabeled spray bottle. Blue liquid (window cleaner). Manager labled.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 300ppm IN TRIPLE SINK Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. NEAR WALK-IN COOLER Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY GARBAGE CAN, NEAR WALK-IN COOLER Corrected On Site.
- Critical - Incomplete 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. SOME CERTIFICATES LACKING DATE OF TRAINING AND EXPIRATION
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. NUMEROUS FOODS IN WALK-IN COOLER/FREEZER Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. BOWL USED AS SCOOP IN FLOUR
- Critical - Observed moldy buildup in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 44'F IN REACH-IN DRAWER UNIT UNDER GRILL Corrected On Site. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. AT BAR
- Critical - Observed toxic item improperly stored. PAINT PRODUCTS STORED ON DISH RACK Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. NUMEROUS FOODS IN WALK-IN COOLER/FREEZER Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE 126'F IN STEAMTABLE Corrected On Site. STIRRED AND RE-TEMPED AT 146'F Repeat Violation.
- Waste line missing at soda gun holster.
- Critical - Working containers of food removed from original container not identified by common name. GARLIC POWDER NOT LABELED IN ENGLISH
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili relleno reheated then placed on table waiting for orders, not under time control or temperature control
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11/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Drain cover(s) missing. @ 3 compartment sink
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan covers
- Observed food debris accumulated on kitchen floor. behind equipment at cookline
- Critical - Observed handwash sink used for purposes other than handwashing. pan lids placed in sink Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken placed over beef and shrimp in low boy
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. low boy items, raw chicken , raw beef, raw shrimp - doors do not properly seal, ambient temperature at 37-40 F Corrected On Site- items ice bagged *walk in cooler items - freezer opened to further reduce temperatures
- Critical - Observed uncovered food in holding unit/dry storage area. queso cheese ibn walk in cooler Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili relleno reheated then placed on table waiting for orders, not under time control or temperature control
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11/14/2011 | Routine - Food | Warning Issued |
- Critical - Incomplete 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. BOOKS AVAILABLE, NO CERTIFICATES
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical - Observed cloth used as a food-contact surface. UNDER CUTTING BOARD Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. TOSTADA SHELLS Corrected On Site. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Spanish rice at prep Corrected On Site- discarded
- Critical. Working containers of food removed from original container not identified by common name. bulk items - sugar, flour, garlic powder
- Critical. Observed uncovered food in holding unit/dry storage area. in freezer- chili relleno, tamales
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar Corrected On Site.
- Critical. Observed toxic item stored by utensils. chemicals near dingle serve Corrected On Site.
- Critical. No complete 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. Cards not filled out
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb. Splitter added at mop sink
- Critical. Observed unlabeled spray bottle. Clear liquid in bottle on small push cart
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5/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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