| No violation noted during this evaluation. | 03/01/2016 | 100 |
| No violation noted during this evaluation. | 10/27/2015 | 100 |
- Hand sink drain leaking out onto floor. Owner said the plumber is coming tonight. Will follow up with in 10 days.
- Permit is expired. Ensure permit is renewed before follow up
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06/11/2015 | 94 |
- Bare hand contact observed with ready to eat tortilla chips, tortillas, and a couple other items. Ensure safeguards are used when working with ready to eat foods. This may include tongs, gloves, utensils, or foil.
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03/05/2015 | 96 |
| No violation noted during this evaluation. | 11/03/2014 | 100 |
- Hot water shut off at hand sink and mop sink due to leak. Hot water still capable of being producted in mentioned sinks and is currently available at 3 compartment sink. Ensure leak is repaired and hot water is available to all sinks during all hours of operation. Hand sinks must be at 100 degrees F.
- Residential use pesticide (Raid) observed near backdoor. Owner stated can used around property to control pests (ants and roaches). Ensure commercial grade pesticides are used to treat for bugs on restaurant property.
- Refrigerator observed resting at 48 degrees F. Owner stated that refrigerator may be replaced soon. Ensure fridge is repaired to operate at 41 degrees F or below or replaced.
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10/10/2014 | 91 |
- Some refrigeration units found off temperature (ranging from 45 to 52 degrees F at time of inspection. Temp logs indicate units were running in 30s earlier in morning. Continue to provide for routine checks for refrigeration temperature to ensure products are staying at 41 degrees F or below. Have repairman visit units to ensure they are operating correctly.
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06/12/2014 | 97 |
- Open container of raw beef stored on shelf above open container of ready to eat rice in walk-in cooler. Ensure raw products are covered and stored below and away from ready to eat foods. The ready to eat foods, such as rice, need to be covered as well.
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02/06/2014 | 96 |
- DEAD ROACHES OBSERVED IN A FEW PLACES. ENSURE DEAD ROACHES ARE REMOVED FROM PREMISES. CONTINUE TO WATCH FOR ROACH ACTIVITY (DEAD OR ALIVE) AND HAVE ROUTINE PEST CONTROL COME OUT.
- Vent hood above grill and stove heavily soiled with grease and hanging debris. Ensure vent hood is cleaned and debris is removed.
- Utensil stored between underside of shelf and support beam. Ensure utensils are stored in a sanitary manner and not in areas that are difficult (if not impossible) to clean between.
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10/03/2013 | 94 |
- No paper towels found at handsink in main kitchen area (across from grills). Ensure a steady supply of soap and paper towels are present at each handsink.
- Mouth of pots and utensils such as potato masher and spoon found in direct contact with wall. Ensure utensils are stored in such a way that they are not in contact with wall. Pot bottoms may be touching wall if wall is clean.
- Walk-in cooler found ranging between 43 and 45 degrees F. Beans found at 49 and chicken found at 44.5 degrees F during inspection. Items discarded.
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05/14/2013 | 89 |
| No violation noted during this evaluation. | 02/22/2013 | 100 |
| No violation noted during this evaluation. | 10/29/2012 | 100 |
- MUST REPLACE THERMOMETER IN REFRIGERATOR WITH ONE THAT IS PROPERLY WORKING.
- VARYING TEMPERATURES OF PHFs AT BETWEEN 41F TO 45F IN WALKIN REFRIGERATOR. RECOMMEND THAT THESE BE STORED IN UPRIGHT KITCHEN REFRIGERATOR.
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07/02/2012 | 92 |
| No violation noted during this evaluation. | 02/24/2012 | 100 |
- ALL PRODUCTS STORED WITHIN WALKIN REGISTERED AT BETWEEN 42F AND 44F. SEE ITEM #15 BELOW.
- FOOD MANAGER CERTIFICATION NEEDED.
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10/25/2011 | 92 |
| No violation noted during this evaluation. | 06/13/2011 | 88 |
- MUST MAINTAIN ALL PREPARED FOOD PRODUCTS COVERED/PROTECTED WHILE IN STORAGE IN WALKIN REFIRGERATOR.
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02/08/2011 | 96 |
- Please post the most current inspection report for the consumer.
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03/10/2010 | 92 |
- Ensure hot potentially hazardous food is held at 135 degrees F or greater. Queso at hot holding area off temp.
- Found grated yellow cheese sitting at room temperature on prep table. When 'Time Only' is used instead of 'Time and Temperature' provide for food item to be labeled with discard time and have proper procedure documented. Discard time on label should be 4 hours from point in time food item is removed from temperature control. An acceptable alternative is to keep food item 41 degrees or below.
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01/07/2010 | 91 |
| No violation noted during this evaluation. | 07/16/2009 | 86 |
| No violation noted during this evaluation. | 02/26/2009 | 94 |
| No violation noted during this evaluation. | 10/12/2007 | 68 |
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