- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken, beans, rice, milk, pico and cheese are in the walkin refrigerator at an internal temperature of 45°F, 46°F, 45°F, 46°F, 45°F, and 46°F respectively and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cheese is on the steam table at a temperature of 121°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cream that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food at 41°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machines and soda machines located in the kitchen has/have adhering foreign material. The ice scoop located in the storage room is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The handle on the ice scoop for the third ice machine is broken off. The in-use utensils used for preparation or serving in the storage room are not stored in a manner to prevent contamination of the product. Knife is being stored in the dough and scoop for flour is stored with handle in direct contact with food.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Floors in the dishwashing area and the food prep area are not clean. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the women's restroom are damaged.
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Regular | 12/01/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo (51.4 F) and Guacamole (44.9 F) is at an internal temperature of 44 F to 51 F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken ( 131.5) is in/on the steam table at a temperature of 131 F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is/are handling tostadas with their bare hands. Cook handling ready to eat beef with his bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ice is/are served in/on the ice storage unit in contact with or under the servers using previously used cups as an ice scoop. The salsas, dressing, ready to eat chicken is/are stored in contact with or under the raw chicken.
- Proper/Adequate Handwashing - 4 penalty points
The servers did not follow procedures for proper handwashing. Servers do not wash their hands for the required 20 second duration. Servers do not wash their hands after bussing their tables.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the Back of house has/have adhering foreign material. The cutlery (spoons, forks, knives) located in the server line has/have adhering foreign material. The in-use utensils ( knives) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The beans is/are not covered during storage. Several food items ( beans, rice ) in the walk in and the freezer units is not covered The all employees's wearing bracelets, watches, chains and or rings other than a plain wedding band while preparing/handling food or contacting clean food contact surfaces. The equipment or utensil that is in use does not provide protection from contamination. Utensils (tongs, serving/mixing spoons, spatulas ) are not protected from potential contamination around the kitchen.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Some of these areas around the food establishment include: storage areas, shelving, railing and tops, handles, gaskets, doors of all equipment.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Towels around the food establishment are left outside of the sanitizer bucket.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean. Venti hoods in the kitcken and above the dishmachine have grime build up.
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Regular | 09/03/2015 | 72 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The bartender did not follow procedures for proper handwashing. Bartender not washing her hands for the 20 second required duration. Bartender also goes from one task to another without washing her hands.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the bar is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerators and freezers in the bar did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The mix drink machines located in the bar has/have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Some areas around the bar include: storage areas, railing, shelving and or tops, gaskets, handles, doors of all equipment.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Towels around the bar area are left out of the sanitizer bucket.
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Regular | 09/03/2015 | 87 |
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an excessive concentration of 150ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machines and storage containers located in the kitchen have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP (corrected on site)
Canned goods are dusty.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
Wiping cloth bleach sanitizer strength is 150 ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the prep sink is not maintained in good repair.
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Regular | 06/02/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 45 to 55 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 38 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in/on the steam table at a temperature of 125 to 127 degrees F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The knives, shelves, and vegetables slicers located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the walkin freezer are not clean. Observed ice builded up in the walkin freezer ceiling.
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Regular | 03/02/2015 | 87 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The open milk located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the faucet under 4-compartment sink and hose in the bar and the potable water system.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 4-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The glassware located in the bar has/have adhering foreign material.
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Regular | 02/09/2015 | 86 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Observed an employee dumping wastewater (melt ice use to cool down fish) in the hand sink.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the kitchen. The hand sink that was by walking refrigerator door is been removed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The trash bags sealed with duck tape used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Observed meat stored inside a trash bag and sealed with duck tape.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse in the compactor area is not being removed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin freezer are not clean . Ice builded up in the walkin freezer floor. TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean. Observed standing water in the walkin refrigerator. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the walkin freezer are not clean. Ice builded up in the walkin freezer ceiling. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the walkin freezer are not clean. Ice builded up in the walkin freezer walls including the door and door frame.
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Regular | 12/01/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico, sour cream and slice tomatoes is at an internal temperature of 44 to 47 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The tamales that is located in the tall reachin refrigerator that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Sanitizer observed at 0 ppm.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen under equipment are not clean. TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged.
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Regular | 09/03/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked goat, chile relleno, slice tomatoes, chicken & beef chimichangas, chicken & beef enchilladas, and milk is in/on the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Evidence of Insect Contamination - 3 penalty points
Roaches and flies were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 200 PPM to sanitize equipment and utensils. They contact the company for service.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking from the broken sink table were dirty dishes are spray with water to removed food/debris.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and microwaves located in the equipment has/have adhering foreign material. The shelves located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Some rusty shelves were observed in the walkin refrigerator.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. The fan covers in the walkin refrigerator are dirty.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. The woman's restroom trash receptacle is not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen under equipment and walkin freezer (ice builded up) are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. TFER 229.167(p)(2)(A) - Page 106. Walls in the trashed boxes area are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage room do not fit properly. Weather strip in the outer door located in the dry storage is damage.
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Regular | 06/03/2014 | 83 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The grilled onions is on the steam table at a temperature of 115 to 119 degrees F and are not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw bacon stored over sauces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. The ice scoop holder located in the server station has adhering dust.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food establishment are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
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Regular | 03/04/2014 | 88 |
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