- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee personal items stored with or above food. Purse over food in dry storage room. **Corrected On-Site**
- Basic - Equipment in poor repair. Chest freezer lid in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At small flip top cooler at cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at 50° F, cut tomatoes at 50° F, pork at 46° F all at small flip top cooler at cookline. All items moved to working cooler. Foods must be discarded within 4 hours from leaving temperature control. Horchata at 48° F at front counter area cooler. Discarded by operator. Corrective Actions taken.
- 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. Cooked pork at 54° F cooling over night at walkin cooler. Discarded by operator.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked beef at 54° F cooling over night at walkin cooler. Discarded by operator. Corrective action taken.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked beef cooling over night.
- 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. Small flip top cooler at cookline. All food removed from cooler.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At flour container in dry storage.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline flip top cooler in front of griddle.
- Basic - Working containers of food removed from original container not identified by common name. Flour , sugar and spice container in dry storage. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store wiping cloth at cookline. **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 72°. F by mop sink and 96° F at cookline.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. At soda machine.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment stored on floor. Clean cutting board. **Corrected On-Site**
- Basic - Equipment in poor repair. Rusted bottom shelving on table under grill at cookline.
- Basic - Food storage container lid cracked or broken.
- Basic - Food stored on floor. Onions at walkin cooler.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At flour container in dry storage room.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coolers at cookline.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Cooked rice and queso sauce. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and seasoning containers in dry storage room.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils at cookline. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Walk-in cooler shelves soiled with food debris.
- Portable fire extinguisher missing from its designated location. On the floor in kitchen area. For reporting purposes only.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonfood-grade containers used for food storage y direct contact with food, chemical spray bottle being used for oil.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw pork, shredded cheese [queso blanco] and sliced cheese [Mozzarella]. All food between 46 and 54 degrees. At time of callback sliced cheese 47 degrees, queso blanco 46 degrees.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Victory. Ambient air temperature 55 degrees. This violation must be corrected by : 08/16/12. Ambient air temperature 47 degrees at time callback.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, bev air, Ambient air temperature. 56 degrees. This violation must be corrected by : 08/16/12. Ambient air temperature 65 degrees at time of callback.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, handling cooked corn. Corrected On Site. At time of callback employee not wearing gloves while shucking cooked corn.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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8/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Victory. Ambient air temperature 55 degrees. This violation must be corrected by : 08/16/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, bev air, Ambient air temperature. 56 degrees. This violation must be corrected by : 08/16/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, handling cooked corn. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw pork, shredded cheese [queso blanco] and sliced cheese [Mozzarella]. All food between 46 and 54 degrees.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/15/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler, forza cooler amibient air temperature 48 degrees. Repeat Violation. Informed operater cooler may not used until maintaining 41 degrees or below. This violation must be corrected by : 04/10/12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Corrected On Site. 50 ppm.
- Critical - No 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. Pro This violation must be corrected by : 04/10/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit shrimp 57 degrees, taquitos 57 degrees and pork 55 degrees. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food raw fish over cheese in reach in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Victory. This violation must be corrected by : 08/25/2011.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 08/25/2011.
- Critical - No conspicuously located thermometer in holding unit in either reach in cooler.
- Critical - Observed 1 live flies in kitchen.
- Observed nonfood-grade containers used for food storage, shopping bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chili lime vinaigrette, spicy mayo and citrus creme , all 67 degrees.Management volutarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chirizo and chicken.Management moved to working cooler.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name, several on cookline. Repeat Violation.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Missing drain plug at dumpster. Repeat Violation.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor, avocado pulp.
- Critical - Observed food stored on floor, tortillas in walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, seasoning.
- Critical - Observed liquid waste leakage from dumpster onto ground/dumpster pad.
- Observed open dumpster broken. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food, whole eggs over produce, walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation beef over fish reach in cooler.
- Observed residue build-up on nonfood-contact surface, bottom of prep table.
- Critical - Working containers of food removed from original container not identified by common name, rice and beans.
- Critical - Working containers of food removed from original container not identified by common name, several bottles on cookline.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Garbage in receptacles not protected from insects and rodents, lids broken.
- Missing drain plug at dumpster.
- No Heimlich maneuver sign posted.
- Critical - No 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. Pro
- Critical - Observed encrusted, soiled material on slicer.
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4/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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