- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda gun holster located in the 3-compartment sink area has/have adhering foreign material. The in-use utensils used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product. Ice scoop handle was touching ice.
- 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.
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Regular | 01/11/2016 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa is at an internal temperature of 50-54°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The beef brisket is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The salsa that is/are located in the reach-in display 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the prep line is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting board located in the kitchen has/have adhering food or food particles.
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored salt are not marked with the common name of the food it contains.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The foods is/are not stored in food storage areas.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair.
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Regular | 01/11/2016 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The stuffed chili peppers, raw meat, raw pork, and enchiladas is in/on the grill drawers at an internal temperature of 45 to 58 degrees F and is not being maintained at 41 °F or below. The raw chicken is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The prepared foods that is/are 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the grill drawer that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cutting board and hot hold unit door handles located in the kitchen has/have adhering foreign material. The glazed pottery bowls used for table-side guacamole preparation 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 09/10/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The waiter is/are handling lemons with their bare hands.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the kitchen has/have adhering mold.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 05/07/2015 | 85 |
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Regular | 01/09/2015 | 97 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bulk storage container lids, storage racks, trays on storage racks, Vita Mix machine, cutting boards, and the outside of the reachin cooler on the left side located in the kitchen has/have adhering food or food particles. The cracked container lid located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The walkin cooler door gasket located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The tea and water urns is/are not covered during storage. TFER 229.164(j)(1) - Page 39. Unpackaged raw, frozen hamburger patties is/are not protected from contamination during storage.
- 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.
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Regular | 01/09/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin cooler drawers under the grill area at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The shell eggs is/are stored in contact with or under the raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the refrigerators 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.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the dishwash machine area. No hand drying provisions were available at the handwash facilities in the men's restroom.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- 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 0 PPM to sanitize equipment and utensils. Observed the container for bleach was empty at the dish machine.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave door handle, refrigerator drawers, drawer pans, counters, cutting boards, prep counter, and bulk food storage containers located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized can openers stored hanging from a lower shelf in the by the dish room hand sink with a step ladder leaning against them are exposed to splash, dust, or other contamination. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The chipped plates located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The stuffed chilies is/are not covered during storage.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the prep sink and table are not clean . TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the dishwash machine area are not installed or attached.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 09/08/2014 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The brisket and chili rellenos is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The two freezers 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
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Follow-up | 05/19/2014 | 89 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The stewed tomatoes cooked last night is in/on the walkin refrigerator at a temperature of 50 to 54 degrees F after cooling for over 12 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The hot sauce sitting on ice in the waiters' station, steak, chicken, cheese, tomatoes, and prepared foods in the grill drawers and the reachin refrigerator on the make-ready line is at an internal temperature of 44-55°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The drink ice and chips are not protected from contamination by handle of the ice scoop during display. DESCRIPTION: Cross Contamination - Storage, Preparation or Holding The waiters is/are handling chips and tortillas with their bare hands. Observed waiters making tortillas without washing their hands and wearing gloves. Observed waiters counting tortillas with their bare hands without washing their hands first.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the warewash sink area is inaccessible to food service employees.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensil storage drawer, can opener, and reachin refrigerator located in the kitchen has/have adhering food or food particles. The two freezers 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. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Food Establishment Permit/Food Handler Card - 3 penalty points
No information available.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored spices are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The food in the freezer is/are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
- 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. Ceiling surfaces in the soda station are damaged.
- Cleaning Equipment - GRP
TFER 229.167(p)(13)(b) - Page 109. Brooms, mops, vacuum cleaners or other similar maintenance tools are not stored in an orderly fashion.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 05/15/2014 | 69 |
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