October 08, 2009 (Routine)

• 1580 - Corrected During Inspection The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2310 B - The handwash station at prep unit in kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.Observed gap along botton of front door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

February 19, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored over salsa.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. food stored on the floor of the walkin.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0810 - Repeat The methods used for cooling were not adequate. Pork stacked 8" high.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level spray hose at dish sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

May 02, 2008 (Follow-up)

• 0160 - Critical Repeat Owner failed to wash his or her hands before engaging in food preparation.
  All employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1150 - Repeat Stand Mixer not reassembled properly to allow cleaning.
  repair mixer to allow proper cleaning
• 1960 - Repeat Cast Iron Fajita pans visibly rusted.
  Allow all cleaned and sanitized equipment and utensils to air dry before stacking. This will prevent Cast Iron from rusting
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 01, 2008 (Routine)

• 0160 - Critical Owner failed to wash his or her hands before engaging in food preparation.
  All employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0380 - Corrected During Inspection Critical dented can in dry storage
  dented cans of food product shall be separated from working stock for return or discard
• 0470 - Critical 1) Raw Chicken and raw beef working containers overstocked and cross contamination occurring in the prep table.2) Shell eggs stored over top of raw beef and shrimp in the walk-in.3) Food in the Walk-in other than foods in the cooling process not in covered containers
  1) Do not overstock containers as to prevent cross contamination. The Raw beef products must now meet the minimum cook temperature of 165 degrees as for poultry.2) Store shell eggs and raw poultry products on the lowest shelf in cold holding.3) Make sure all food containers in holding other than those containers in the cooling process shall be covered to prevent cross contamination. Once food in cooling have reached 41 degrees or below, the containers shall be covered.
• 0550 - Repeat Ice scoop stores with handle in contact with the ice
  Store in-use dispensing utensils so handle does not contact food product
• 0810 - Repeat Containers of food for cooling too large for rapid cooling. 5 gallon pails, 6 inch deep tubs. Food products in large containers will not meet the minimum Temperature/Time requirements for cooling
  Potentially hazardous food for cold holding shall be rapidly cooled. Time restraints apply: 135 degrees to 70 degrees or less with-in 2 hours, then 70 degrees to 41 degrees or less with 4 hours.
• 0820 A 1 - Corrected During Inspection Critical Rice in Steam table recorded temperature of 121 degrees
  Reheated to 165 degrees and placed back on steam table. Need to monitor food temperatures in hot holding unit throughout the day. Aadjust handling practices as needed to ensure proper holding temperatures are being maintained
• 0820 A 2 - Critical Potentially Hazardous Foods (PHF) recorded above 41 degrees in walk-in unit. See temperatures above.
  Owner adjusted thermostat on the walk-in. Requested to check food temperatures before closing. Follow up inspection scheduled for May 2, 2008. If unit not holding proper temperatures, move all PHF to working unit and call for service.
• 1100 - 1)Measuring spoon in chicken stock container has a cloth string attached and handle in contact with product2)Single service cup used to dispense spices.3) Knife handle severely damaged and coming apart and is uncleanable.
  1) remove string and keep dispensing utensil handles out of the product.2) Do not single service cup to dispense food product. Dispensing utensils shall have a handle to limit food/hand contact.3) Knife thrown away
• 1150 - Stand Mixer not reassembled properly to allow cleaning.
  repair mixer to allow proper cleaning
• 1780 - Corrected During Inspection Critical Can opener blad badly soiled
  Clean can opener and all equipment after usage. Can opener was sent back to ware washing but was not scrubed to remove soil buildup. Sent back a second time for scrubing with a brush.
• 1960 - Cast Iron Fajita pans visibly rusted.
  Allow all cleaned and sanitized equipment and utensils to air dry before stacking. This will prevent Cast Iron from rusting
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 23, 2007 (Complaint)

• 0470 A 4 - Repeat Uncovered foods in the walk-in cooler.
  Store food in packages, covered containers, or wrappings.
• 0790 - Improper methods used to thaw ground beef. The manager indicated that ground beef is thawed overnight at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0800 - Corrected During Inspection Critical Refried beans in the walk-in cooler (6 inch pan) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Beans were discarded.
• 0810 - Corrected During Inspection The methods used for cooling refried beans (6 inch pan in the walk-in cooler ) were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

April 13, 2007 (Routine)

• 0470 A 4 - Some foods in the walk-in cooler were uncovered.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses (beef tips in walk-in cooler).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

March 15, 2006 (Routine)

• 0450 C - Utensil without the proper handle was used to dispense food.
  Use utensil with proper handle to dispense food.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

March 11, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths were improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1150 - Foil paper was used to cover shelves on the wall in kitchen. The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2930 - Outer opening of the food establishment is not self closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.Less than 20 foot candles of light was noted in the dishwashing area.Less than 50 foot candles of light was noted in the kitchen prep areas.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet roomsProvide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

March 11, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths were improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1150 - Foil paper was used to cover shelves on the wall in kitchen. The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2930 - Outer opening of the food establishment is not self closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.Less than 20 foot candles of light was noted in the dishwashing area.Less than 50 foot candles of light was noted in the kitchen prep areas.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet roomsProvide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

March 11, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths were improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1150 - Foil paper was used to cover shelves on the wall in kitchen. The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2930 - Outer opening of the food establishment is not self closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.Less than 20 foot candles of light was noted in the dishwashing area.Less than 50 foot candles of light was noted in the kitchen prep areas.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet roomsProvide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

August 19, 2004 (Critical Procedures)

March 09, 2004 (Routine)

• 0550 - In-use utensils were improperly stored between use. (CORRECTED.)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1190 - A temperature measuring device was not found in the ice cream box.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2920 - Toilet room doors are not tight fitting.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

December 04, 2003 (Follow-up)

November 05, 2003 (Critical Procedures)

• 0160 - Critical A food employee failed to wash his after handling soiled utensils.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Do not use the flushing hose to clean hands.
• 0450 - Critical Repeat The cook was observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw shrimp in the prep unit was stored above ready-to-eat food (RTE). (CORRECTED.)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0800 - Critical Prepared chickens (79 F.) in a sheet pan on the table were not being adequately cooled to prevent the growth of harmful bacteria. Items were prepared around 11:00 AM. (CORRECTED: ITEMS WERE IMMEDIATELY STORED IN THE WALK-IN REFRIGERATOR.)
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Do not allow to wait at unsafe temperatures.