- Basic - Clean cups/glasses not properly air dried - wet nesting. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Observed purses and cell phone In kitchen prep table and cutting board
- Basic - Ice scoop handle in contact with ice. In ice machine located outside
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet WC solution over 200 ppm chlorine **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/14/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed RIC near cook line not maintaining proper cooling temperature. Ambient temperature 52° F. onions 49° F, cheese 49° F, tomatoes 49°F **Warning**
- Intermediate - Reach-in cooler not 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. Observed RIC across from cook line not maintaining proper cooling temperature . Ambient 52° F. onions 49° f, cheese 49° F, tomatoes 49°F**Warning** **Warning**
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6/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. observed a bucket with no handle in ice machine located outside of the premise. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food stored on floor in WIF **Warning**
- 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. Observed employee drinking from an open container **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting near DM. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Observed old labels on washed food containers near DM **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken and beef in container near stove at 80° F. Items were not been kept cold nor hot. Operator voluntarily discarded the items **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed RIC near cook line not maintaining proper cooling temperature. Ambient temperature 52° F. onions 49° F, cheese 49° F, tomatoes 49°F **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Observed ice bin near bar area with black-like substance. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar sink **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen items not properly tracked. Items were brought in frozen dated from April through May 2014 **Warning**
- Intermediate - Reach-in cooler not 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. Observed RIC across from cook line not maintaining proper cooling temperature . Ambient 52° F. onions 49° f, cheese 49° F, tomatoes 49°F**Warning** **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At HWS near 3 comp sink **Warning**
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6/25/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reachin glass front on cookline ambient temperature 45°F, all TCS items at 46°F, all TCS foods moved to another unit. In drive through reachin cooler all TCS foods at 48°F, all TCS foods moved to another unit or placed on ice, corrective action taken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine sanitizer **Corrected On-Site**
- Intermediate - Reach-in cooler not 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. Reachin cooler glass front cookline ambient temperature at 46°F , and reachin cooler in drive though at 48°F. Both units emptied of TCS foods or food placed on ice.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. At dish washing area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open bottle of water in reach in cooler.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill and hold pitcher of water next to grill line.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar area. **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2013 | Routine - Food | Call Back - Complied |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw fish in reachin. **Corrected On-Site** **Repeat Violation** **Warning**
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4/25/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. "Mid make table" one door cooler at 49F ambient temperature. Corrected On Site. PHFs voluntarily discarded. Dial turned down. Ambient temperature 40F by end of inspection.
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Ground beef at 117F in steamtable. Corrected On Site. Heated on stove and then hot held above 135F.
- Observed attached equipment soiled with accumulated grease. Hood.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Slicing beverage limes with barehands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream sauce at 61F, shredded cheese at 53F in "mid make table" one door cooler. Corrected On Site. Voluntarily discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked shrimp and raw beef over cooked pork in cooler drawers. Corrected On Site.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Backline maketable cooler at 50F ambient temperature. Corrected On Site. Repeat Violation. Foods voluntarily discarded. Repairman called. Fax repair report to inspector.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by equipment. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon, corndogs, flautas, cheese all above 41F in backline maketable cooler. Corrected On Site. Repeat Violation. Voluntarily discarded.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler ambient temperature at 47 degrees F. Operator called for repair. Repeat violation: Later in inspection operator opened freezer door to help cool walk in cooler.
- Critical - Observed bare hand contact with ready to eat foods, cutting cilantro for garnish with barehands - no Alternative Operating Procedure -COS.
- Critical - Observed black-slime like buildup inside of beverage station ice bin.
- Critical - Repeat violation: Dishmachine chlorine sanitizer not at proper minimum strength. Less than 10ppm chlorine sanitizer detected. Operator called Ecolab for repair. Must manually wash, rinse,and sanitize until repaired.
- Critical - Repeat violation: Observed potentially hazardous food cold held at greater than 41 degrees F, beef 48 degrees F (walk in cooler).
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1/24/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 36-11-1 Floors not maintained smooth and durable. Kitchen floors are worn with holes. On 7/29 callback, mgmt is in process of obtaining quotes for floor repair.
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7/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door reach in cooler next to 3 comp sink at an ambient temperature of 49 F. This violation must be corrected by : 07/29/2011.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad reach in cooler at an ambient temperature of 48F. This violation must be corrected by : 07/29/2011.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall reach in cooler across from steamer at an ambient temperature of 51 F. This violation must be corrected by : 07/29/2011.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected-primed but not putting through tube. Ecolab called to repair. Must manually wash, rinse, and sanitize until repaired.
- Floors not maintained smooth and durable. Kitchen floors are worn with holes.
- Critical - Observed handwash sink used for purposes other than handwashing. Flying insect spray stored in hand sink next to dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese sauce in tall reach in cooler across from steamer at 49 F. Corrected On Site. Food was made today and in the process of cooling-moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked beef ar 49 F and cheese at 50 F in 3 door reach in cooler next to 3 comp sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauce and cheese at 50 F in salad reach in cooler.
- Critical - Observed roach activity as evidenced by 3 live roaches found in oven across from warewashing area. Pest control has been treating establishment-last report on 7/19/11. Called for emergency treatment. 24 hr callback per supervisor. This violation must be corrected by : 07/29/2011.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked potatoes sitting on top of steam well at 103 F.
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7/28/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed cold holding unit by grill with ambient temperature of 60F.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimps and soup at 60F and cooked shrimps at 59F in reach in cooler by grill. Corrected On Site. According to operator food was place in this unit this morning. All potentially hazardous foods were moved to walk in cooler.
- Critical - Observed raw animal food stored over cooked food. Observed whole shell eggs flats over sour cream bags.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese in reach in cooler at 46. Corrected On Site.Product moved to another cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked beef in rubbermaid cooler at 120 degrees. Corrected On Site. Beef will steamed to bring back to temperatur.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Mccall reach in cooler,across from steamers. All food removed,please fax repair report.
- Critical. Observed raw animal food stored over ready-to-eat food.Eggs over rte sour cream.reach in cooler
- Observed ice scoop with handle in contact with ice.Waitstaff station
- Critical. Handwashing cleanser lacking at handwashing lavatory.next to dishmachine
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11/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salsas in reach in cooler at service station at 65 F. Salsa temperature was checked at 11 am and at 40 F. Salsas were moved to walk in cooler to be cooled. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at service station with ambient temperature of 63 F. Cooler was shut down-food was iced down or moved to walk in cooler to cool. This violation must be corrected by : 07/30/2010.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected. ust manually wash, rinse, and sanitize.
- Critical. Observed roach activity as evidenced by 3 live roaches found in broken oven on back prep line. This violation must be corrected by : 07/30/2010.
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7/29/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. large white storage containers unlabeled in dry storage area.
- Critical. Observed handwash sink used for purposes other than handwashing. sink used to clean rag used to clean grill.
- Critical. Observed handwash sink used for purposes other than handwashing. glasses stored in bar handsink.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef stored next to green peppers in walk in cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Observed employee dry hands on clothes/apron after washing. Employee dried hands on wipecloth.
- Critical. Observed employee wash hands with no soap.
- Wiping cloth chlorine sanitizing solution not at proper strength. Concentration above 100 ppm.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/13/2009 | Routine - Food | Warning Issued |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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