- Basic - Bowl or other container with no handle used to dispense food. Soda cup used as ice scoop, drive thru.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. With tortillas, and next to conveyor toaster. **Corrected On-Site**
- Basic - Kitchen area, serving plates/bowls not properly protected or inverted to prevent contamination. Near tortilla rack, black plates. Covered. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheat of beans was only 112°. Put back in microwave.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Water filter not changed according to manufacturer's instructions. 2 for ice machine, out of date in May 2014.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels, time extended.
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3/12/2014 | Routine - Food | Call Back - Complied |
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Door not closing securely. Ambient temperature 35 degrees when door is secure. **Warning** Priority: High Priority 3-11-14 cooler at 60 degrees ambient. Hole in pipe on roof, freon to be added shortly. 03/11 Not complied. All TCS items removed to freezer and other cold hold units. All TCS items discarded. See Stop Sale. 03/11 walk-in cooler ambient temperature 38 degrees at 12:30 pm.
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave on cook line. Priority: Basic 03/11 Time Extended
- Basic - Observed: Equipment in poor repair. Walk-in cooler door does not close secure enough to maintain temperature. **Warning** Priority: Basic 03/11/2014 technician working on refrigeration and then on door. Time Extended
- Basic - Observed: Old labels stuck to food containers after cleaning. Priority: Basic Time Extended
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On red burrito make table, shredded cheese, salsa and lettuce all over 48 degrees, discarded. Priority: High Priority 03/11 Items from cooler put in make table not below 41 degrees, items put in freezer to cool down. Not Complied
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3/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Door not closing securely. Ambient temperature 35 degrees when door is secure. **Warning** Priority: High Priority
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave on cook line. Priority: Basic
- Basic - Observed: Employee personal items stored in or above a food preparation area. Jacket stored on box sodas. **Corrected On-Site** Priority: Basic
- Basic - Observed: Equipment in poor repair. Walk-in cooler door does not close secure enough to maintain temperature. **Warning** Priority: Basic
- Basic - Observed: Interior of microwave soiled with encrusted food debris. In kitchen on cook line. Priority: Basic
- Basic - Observed: Old labels stuck to food containers after cleaning. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On red burrito make table, shredded cheese, salsa and lettuce all over 48 degrees, discarded. Priority: High Priority
- High Priority - Observed: 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. Time discerned, product labeled, on cooks line, lettuce, tomato and cheese. Priority: High Priority
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3/10/2014 | Routine - Food | Warning Issued |
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Microwave shelf. Priority: Basic
- Basic - Observed: Coffee filters not stored in a protected manner to prevent contamination. Front Priority: Basic
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened andheld more than 24 hours not properly date marked after opening. 1% milk on front line. Priority: Intermediate
- Intermediate - Observed: Employee used handwash sink as a dump sink. Sanitizer dumped. Pans for tomato slicing stored in HWS. Priority: Intermediate
- Basic - Observed: Equipment in poor repair. Lid for taco prep has come apart, styrofoam showing. Priority: Basic
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Raw chicken and beef over open onion rings, fry area. Priority: High Priority
- High Priority - Observed: Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. On front line prep counter. Also on floor in drive thru. Priority: High Priority
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Especially by back door
- Basic - Employee personal items stored in or above a food preparation area. Back back over dry food storage **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Front line working at grill/ fryer
- Basic - Old food stuck to clean dishware/utensils. On clean dish rack
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.aprons
- Basic - Wiping cloth sanitizing solution stored on the floor. **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. Onions with bare hands **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Freezer, raw chicken over cooked chicken
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Chicken over steak **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Fry area **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Stainless steel cleaner 2 others, front line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on dipper well.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
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