Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine | Sep 3, 2013 | 38 |
|
Follow-Up | Sep 23, 2013 | 80 |
|
Follow-Up | Oct 3, 2013 | 95 |
|
Critical Item | Nov 4, 2013 | 80 |
A consumer advisory for undercooked meat (especially shellfish) was not available.
Employees were observed: washing hands without using soap or paper towels and donning gloves without first washing hands.
Employees were observed: washing hands in the three compartment sink, wiping hands on aprons and common cloth towels, and washing hands with gloves on.
Unapproved employee twist-top beverages were stored throughout the kitchen.
Several bus tubs of refried beans stored in the small walk-in refrigerator had cooled to 46°F-47°F overnight (greater than 6 hours).
Potentially hazardous foods were found below 135°F.
Several potentially hazardous foods were found above 41°F.
Hot water was not available at the ware washing area hand washing sink. Cold water was not available at the cook's line hand washing sink.
The hosebib under the ware washing area hand washing sink did not have adequate backflow prevention.
Numerous flies were present in the facility.
Several chemical spray bottles stored near the large walk-in refrigerator were not labeled as to their contents.
Bulk containers of an unidentified white cooking powder stored in the dry storage area were not labeled as to their contents.
Several bulk containers of tortilla chips and tortilla shells in the dry storage area were stored unprotected from contamination.
The cook's line cutting board was excessively grooved.
The scoop stored in the bulk salt bin in the dry storage area did not have a handle.
The scoop stored in the ice machine was stored with it's handle in contact with the ice.
The mop sink faucet was leaking. The ware washing area hand washing sink had a leaking drainage pipe. The dish machine sprayer was leaking.
An unused refrigerator was stored in the kitchen.
A consumer advisory for undercooked meat was shellfish was not provided.
An unapproved employee twist-top beverage was stored in the kitchen.
Potentially hazardous cooked tripe stored in the cook's line hot holding unit was 125°F.
The three compartment sink sprayer hung below the flood rim.
A consumer advisory for undercooked oysters and ceviche was not provided.
Nov 4, 2013Oyster tags were not retained in the facility for at least 90 days.
Several moldy cantaloupe were stored with wholesome produce in the walk in cooler.
Food debris was clogging the basin of the warewashing area handsink. Use handsinks for handwashing only.
Cooked hot dogs were 110°F in the buffet area steam table. Hold all foods at 135°F or above.
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Address |
Distance |
---|---|---|
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