- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Mole sampler is being held at 122F in a warmer. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There are exposed metal shards on the blade of the canopener. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan by the 3-compartment sink is unclean. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/9/2015 | Routine | 70 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: Raw chorizo is being stored above RTE mole. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked pork is being held at 45 F in an ice container. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Pepsi beverage unit is being used to hold potentially hazardous foods. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The rinse sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The ice bin is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Fans are unclean. (1 penalty point)
- The drain pipe is leaking beneath the 3-compartment sink.. (1 penalty point)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Cell phone and keys are stoned on storage racks. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
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6/19/2014 | Routine | 49 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Guacamole is being held at 52F in an ice container. (6 penalty points)
- Critical: Mole samplers are being held at 117F in a warmer. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
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1/21/2014 | Routine | 69 | Advise & Educate |
- Critical: Salsa is being held at 44F in a reach-in unit. (6 penalty points)
- Refrigerator units are not reading temperatures accurately. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
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8/13/2013 | Critical Item | 85 | Advise & Educate |
| No violation noted during this evaluation. | 6/14/2013 | Followup | 100 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Cooked meat is being held at 50 F in a reach-in. Flan is being held at 60 F in a reach-in by the service line. Raw meat is being held at 50 F in a reach-in below the grill. (6 penalty points)
3 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- Critical: Two canopeners are unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the back room and above the 3 compartment sink. (1 penalty point)
2 occurences.
- Spray hose faucet is leaking. (1 penalty point)
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6/12/2013 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Cut tomatoes are being held at 60F in a make table. (6 penalty points)
- Critical: Mole is being held at 86 F in a Classic warmer. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- There is exposed plywood by the water heater. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The prep sinks are not sealed to the adjacent wall. The mop sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall. (1 penalty point)
4 occurences.
- There are metal shards on the blade of the can opener. A make table is not properly cold holding foods at 41F or below. (1 penalty point)
2 occurences.
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the back kitchen. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above tha 3-compartment sink. (1 penalty point)
2 occurences.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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11/13/2012 | Routine | 51 | Advise & Educate |
| No violation noted during this evaluation. | 7/16/2012 | Followup | 100 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Eggs are stored in ice in a non-self. draining container. (1 penalty point)
Corrected on site.
- Critical: Salsa in the walk in cooler is being 46 F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pots on top shelf are not inverted to prevent contamination. Clean equipment is not covered or inverted to prevent contamination. Dirty equipment is stored on the floor. (1 penalty point)
Corrected on site.
3 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
2 occurences.
- The dump sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (Display cooler) (1 penalty point)
- True reach-in cooler is not working. Aluminum is covering ceiling tile in server area. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- The warewash drain pipe is leaking. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent in the warewash area. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
4 occurences.
- An exterior door is not tight fitting. (1 penalty point)
- Wall tiles are missing in the warewash area. (1 penalty point)
- Coving by the food prep sink is damaged. Various floor surfaces are damaged in the warewash area. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The floor/wall juncture lacks coving in the kitchen, food prep, and warewashing area. (1 penalty point)
3 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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5/7/2012 | Routine | 54 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Cut tomatoes are being held at 50F in the reach-in. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Hussmarn freezer is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- The floor is not smooth, non-absorbent, and easily cleanable in the Blast Chiller. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
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11/14/2011 | Routine | 77 | Advise & Educate |
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