- Basic - Grease accumulated under cooking equipment.(cooks line)
- Basic - Reach-in cooler gasket torn/in disrepair.(reach in on cooks line) **Repeat Violation**
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09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Condensation or other drainage not disposed of according to law.(ice machine drains on plants next to unit)
- Basic - Equipment in poor repair.(glass 2 door fridge on cooks line)
- Basic - Floor tiles cracked, broken or in disrepair.(kitchen) **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.(cooks line)
- Basic - Reach-in cooler gasket torn/in disrepair.(reach in on cooks line) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( sour cream 46°F, salsa 45°F, Glass double door unit (salsa 48°F, ground beef 46°F, shredded beef 47°F, )
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09/08/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Ground beef 45°F, shredded beef 47°F, stuffed pepper 44°F, shredded cheese 45°F, ) **Admin Complaint**(9/8 shredded beef 48°F, ground beef 47°F, salsa 49°F, )
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09/08/2014 | Complaint Full | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food.(rice) **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Duct tape used to repair nonfood-contact surface. (Fridge)
- Basic - Employee beverage container in ice machine/ice bin. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Floor area(s) covered with standing water.(under steam well and 3 compartment sink )
- Basic - Floor tiles cracked, broken or in disrepair.(kitchen )
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.(steam table)
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.(0ppm Sanitizer Bucket )
- Basic - Working containers of food removed from original container not identified by common name.(squeeze bottles cooks line)
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Ground beef 45°F, shredded beef 47°F, stuffed pepper 44°F, shredded cheese 45°F, ) **Admin Complaint**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.(thawing chorizo)
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6/17/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.(above 3 compartment sink with clean dishes. Also not a drink with lid and straw) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(on cooks line both reach in coolers) **Warning**
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2/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.(above 3 compartment sink with clean dishes. Also not a drink with lid and straw) **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(beef ) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(on cooks line both reach in coolers) **Warning**
- Basic - Soiled reach-in cooler gaskets.(single door reach in on cooks line) **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.(steak 51°F, ) **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(steak 51°F, burrito sauce 50°F, ) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(burrito sauce 50°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (burrito sauce 50°F, steak 51°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Refried beans 76°F, rice 95°F, cooked peppers and onions 87°F, )refried beans where discarded and other items reheated to 165 °F, ) **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(200 ppm chlorine ) **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink.(kitchen) **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(burrito sauce 50°F, steak 51°F, ) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items) **Warning**
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2/7/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (16 oz cups) **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use scraper stored in cracks between pieces of equipment.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.(10ppm 3 compartment sink ) **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(tuna and eggs over sliced tomatoes) **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in bar area
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. All hand sinks through out
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4/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves. Counter top on cooks line
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions near chest freezer with green and white top
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on hooks in dish washing area
- Basic - Clean knives/utensils stored in crevices between equipment. Through out the kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On shelf above steamer wells on cooks line
- Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks
- Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen area
- Basic - Food stored on floor. Case of soda in plastic bottles near kitchen entry in dinning room
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in bar area
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Towels used under mats where glasses are stored on shelves in bar area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 6 tamales on smaller lower shelf near deli style cooler **Corrected On-Site**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Card board use to drain cooked tortilla chips on cooks line **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Shelves throughout the cooks line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook used soiled wet cloth to wipe customer plate **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk food container with rice near chest freezer with green and white top
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork on top of streamer well 120?F **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook
- 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. Cook touched tortilla with bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef 50?F, rice 49?F, ground beef 48?F, Carne asada beef 48?F , raw shrimp 48?F inside 2 door up right reach in cooler on cooks line. Instructed to place all time/ temp for safety foods on ice until proper temper is reached and cooler is fixed to maintain a temperature of 41?F or below
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Home made chili sauce 89?F in container on bottom shelf of cooks line **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks
- High Priority - Small flying insects in bar area.
- Intermediate - Cold holding equipment incapable of 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. Up right 2 door reach in cooler on cooks line, the min cooling unit
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. All hand sinks through out
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Cooked chicken 71?F, rice 71?F, cooked beef 70?F, in side single door reach in freezer outside near ice machine
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4/29/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.[open cardboard boxes in chest freezer storing raw beef inside]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.[mop sink]
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.[chest freezer and white coolers]]
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Corrected On Site.[ice bath]
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[storage cupboards]
- Observed a nonfood-grade pan used in food prep.[cardboard]
- Critical - Observed an unprotected ice machine in a customer/nonsecure area[lock/chain not functional]
- Critical - Observed dented cans.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.[spice container ]
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.[seafood]
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hotel and Restaurant license not properly displayed.[current]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs hanging from oven door handle]
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles stored without protection from contamination.[unwrapped straws]
- Critical - Observed unlabeled spray bottle.
- Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.[rear of restaurant ]
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[Chicken,Ready-to-Eat]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[white upright]
- Critical. Observed food stored on floor.[boxes of chips]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[Straws,bar top]
- Critical. Hot water not provided/shut off at employee hand wash sink.[ greater than 100 F]
- Critical. Toilet stall door or partition missing for bathroom with more than 1 toilet facility.[lock not provided,toilet next to door opening]l
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.Chest freezer outside used for cooling.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Tape on gasket on lid of the chest filters.
- Critical. Observed buildup of slime in the interior of ice machine.Splash pan area.
- Observed soda gun holster with accumulated slime/debris.Bar area.
- Waste line missing at soda gun holster.Bar area.
- Critical. Observed handwash sink used for purposes other than handwashing.Washed pans drying in handwashing sink on cookline. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.Kitchen handwashing sink.
- Observed wall soiled with accumulated grease.Cookline behind equipment.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Raw chicken in reach in cooler.Observed day dots used but not consistantly.
- Observed equipment in poor repair.Fryer baskets wire unraveling.
- Wet wiping cloth not stored in sanitizing solution between uses.Cookline.
- Critical. Observed soil buildup inside ice bin.Cold plate has mold like substance bu ld up in bar area.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.Kitchen line.
- Critical. Observed handwash sink used for purposes other than handwashing.Washed pans drying in HWS in cookline.
- Ceiling tile missing.Cookline to the left of the suppression system.
- Observed wall soiled with accumulated grease.Hood filters on cookline.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/23/2009 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 6/22/2009 | Routine - Food | Emergency order recommended |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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