April 13, 2009 (Risk Factor Assessment)

Violations:

• 0450 - Corrected During Inspection Critical Repeat A foodservice worker was observed touching the tortilla cxhips with their bare hands. (removing chips from the bulk tortilla chips stotage bin and placing the chips in a paper bag-using their bar hands).
  We do not allow any bare hand contact with ready-to-eat foods. There is a utensil beside the" totillas bin" which is specifically designed for handling these chips without bare hand contact. This utensil (or disposable gloves or tongs) must be used whenever picking up tortilla chips.
• 3340 - Corrected During Inspection Critical There was a spray bottle of blue windex window cleaner being stored on a shelf with individual bottles of "guava," "pineapple,"and other bottled drinks, in the front part of the kitchen.
  Cleaners must be stored below, and extremely well separated from, all foods and food contact surfaces. The windex may not be stored in these food storage cabinets.

December 04, 2008 (Follow-up)

Comments:
The walk-in refrigerator, the one near the canned goods storage rack, has been repaired. It is working correctly, holding foods at proper temperature.

December 01, 2008 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical An employee was observed touchng totilla chips with bare hands-placing tortilla chips in bowls using bare hands.
  We do not allow bare hand contact with ready-to-eat foods. Disposable gloves or tongs must be used, when it is necessary to touch the totilla chips.
• 0820 A 2 - Critical Foods were "out of temperature" in the walk-in refrigerator nearest to the canned goods storage rack. Mexican custard in this refrigerator was at 49 F. Diced tomatoes in this refrigerator were at 49 F.
  When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. All potentially hazardous foods, in the walk-in refrigerator nearest to the canned goods storage rack, were immediately moved to the second walk-in refrigerator-the walk-in refrigerator nearest to the back door, at our request. No potentially hazardous foods may be stored in the walk-in refrigerator nearest to the canned goods storgage rack, until it has been repaired, and is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times.
• 1570 - The door latch on the walk-in refrigerator nearest to the canned goods storage rack is broken. The door is extremely difficult to open and close.
  This door latch, on the entrance door of the walk-in refrigerator, needs to be repaired, or replaced, immediately. We require that this door be easily opened and easily closed. Having this mechanism working correctly will help to maintain refrigeration temperatures at 41 F, or lower, at all times.
• 2200 - Critical The assembly which supports the sprayer hose, associated with the three compartment sink, is broken. The sprayer head extends down below the top of the sink basin, when hanging freely. This creates an unnecessary back-flow risk.
  e require that there be an air gap, at least one inch wide, between the top of the sink basins, and the bottom of the sprayer head, when the sprayer head is hanging freely. This repair must be made as soon as possible.

July 14, 2008 (Routine)

Violation: 1570 - The inside of the door of the white chest freezer, in the grill area, is falling apart. As a result, there are unprotected areas inside the chest freezer, which are rough, and are not cleanable at the bacterial level. Also, there is a wrench being used as a replacement for a broken water handle, above the sink basins, which controls water going to the sprayer arm at the three-compartment (dishwashing) sink.
The chest freezer door needs to be replaced prior to renewal of the permit on, or before, 31-Oct-2008. All areas inside freezers (and also refrigerators) must be smooth, and easy to keep clean. And the correct repair of the sprayer water handle needs to be taken care of, as soon as possible. The wrench introduces surfaces which are not easy to keep clean at the baacterial level.

March 17, 2008 (Routine)

Violations:

• 0550 - Corrected During Inspection There was a small plastic disposable cup, with no handle, being used as a "scoop" in the bulk storage container of pepper slices and pepper "juices," in the walk-in refrigerator nearest to the back door. Also, in the soft drink crushed ice storage bin, the handle of the ice scoop was touching the ice.
  Only proper scoops, or other untensils, with handles, may be used to "scoop" foods. And the handle must always be kept up, out of the food product. Also, the ice scoop handles need to be up, out of the ice at all times.
• 1080 - In the walk-in refrigerator, raw meats were being stored, on the bottom shelf, below all pre-cooked, and ready-to-eat foods, as we require. However, there were sheets of cardboard (from broken down cardboard boxes) placed on the bottom shelf of the "raw meats storage shelf," in the walk-in refrigerator (the walk-in refrigerator nearest to the back door), below raw ground beef, and below raw chicken. There was an opened, unsealed plastic package of ground beef on top of the cardboard, which had also "dripped" juices on to the cardboard.
  Cardboard may not be used as "shelf-liner" or as a "storage tray." Only smooth, easy to keep clean materials, and only materials that are impermeable to moisture, may be used as "storage trays" for raw meats. Raw meats need to be stored so that there is no possiblility of "dripping" onto the shelf, below, to minimize the possibility of spreading bacterial contamination, from the raw meats, to the shelf surface. More large plastic food storage tubs may need to be purchased.

November 05, 2007 (Routine)

Violations:

• 3080 - The lighting intensity is less than two foot candles in the back part in the walk-in refrigerator that is nearest to the back door.
  We require that the lighting intensity in all areas in the walk-in refrigerator be 10 foot candles, or higher (measured 30 inchess from the floor). Additional lighting needs to be installed in the back part in this refrigerator.
• 3170 - The cove molding (quarry tile) is now missing in several places, and the cove molding has come loose in places near and to the left of the mop sink/service sink, in the kitchen.
  The cove molding needs to be repaired/put back in place, so that these areas are smooth, easily cleanable, and impermeable to moisture.

June 14, 2007 (Critical Procedures)

Violation: 0470 - Critical Repeat There was a pan of raw shrimp being stored above an unopened case of corn tortillas, in the walk-in refrigerator that is nearest to the canned goods storage rack.
Pans containing raw seafood must always be stored below all ready-to-eat foods. Ready-to-eat foods includes unopened cases of tortillas. This violation was immediately corrected by the management.
Comments:
No food temperature problems were observed. The mechanical dishwasher was sanitizing properly.

March 30, 2007 (Follow-up)

Comments:
All violations cited on our inspection report of 26-Mar-2007 have been corrected.

March 26, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical There was an unopened package of raw pork chops sitting on top of an unopened case of beer, in the walk-in refrigerator nearest to the canned goods storage rack.
  Raw meats must always be stored below all precooked and ready-to-eat foods, including unopened cases of beverages. This violation was immediately corrected by the establishment management.
• 0820 - Critical The spanish rice on the steam table was "out of temperature." The spanish rice was at 116 F. Cooked beef was "out of temperature" in the walk-in refrigerator nearest to the back door. The cooked beef was at 48 F.
  We require that all "hot foods" that are potentially hazardous, such as the spanish rice on the steam table, be held at 140 F, or higher, until service to customers. The spanish rice, and the cooked beef, must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness.. We require that all "cold foods" that are potentially hazardous, such as the cooked beef being stored in the walk-in refrigerator, be held at 41 F, or lower, at all times. All refrigerators must be capable of holding all foods at 41 F, or lower, at all times. A service call was immediately placed to service the walk-in refrigerator.
• 1180 - Corrected During Inspection Neither of the two 0-220 F metal stemmed food thermometers that were in the kitchen were reading accurate temperatures.
  We require that all food destablishments have a 0-220 F metal stemmed thermometer on site at all times that is reading accurate temperatures, for monitoring the internal temperatures of cold and hot foods. The two thermometers were calibrated in ice water and the establishment manager was shown how to check these thermometers for accuracy, and how to calibrate these thermometers. This corrrected the violation.
• 1770 A - Corrected During Inspection Critical There were knives being stored in the "crack" between the steel table, where the two microwave ovens are located, and the cold food prep bar.
  Knives may not be stored in the "crack" between pieces of equipment, because these areas are not easy to keep clean. The knives were immediately removed from the area, and then washed, rinsed, and sanitized. This corrected the violation.
• 1890 - Corrected During Inspection Critical The dishwashing machine was not sanitizing correctly. There was no detectable sanitizer being dispensed, associated with the final step of the mechanical dishwasher cycle.
  We require that the available chlorine level, associated with the sanitizing step of the mechanical dishwasher, always be 50 to 100 ppm. This violation was immediately corrected by the establishment management. Availavblke chlorine level is 100 ppm, as measured by the test strips.
• 3170 - Repeat There are 20-24 wall tiles missing on the wall, in the kitchen area, to the right of the three-compartment dishwashing sink. Surfaces are therefore exposed which are rough, and not easily cleanable.
  We require that all walls in kitchen areas be smooth and easily cleanable. This area of the wall needs to be re-tiled/repaired prior to renewal of the permit, on, or before 31-Oct-2007.

November 27, 2006 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical A kitchen worker, who was helping the chef, was observed placing lettuce and tomatoes on a taco salad with his bare hands. The chef was wearing disposable gloves.
  We do not allow bare hand contact with ready-to-eat foods. Disposable gloves, tongs, or spoons must be used when handling ready-to-eat foods, including shredded lettuce and salad toppings. This violation was immediately corrected by the management. All new kitchen employees need to be trained by the establishment management on this important regulation.
• 0550 - There is a single-use aluminum pan being used as a substitute for a proper scoop, with a handle, in the parseley storage bin, in the spices area, across from the canned goods storage rack.
  Only proper scoops, or spoons with a proper handle, may be used for this application.
• 3080 - Repeat The lighting intensity in the back part of the walk-in refrigerator nearest to the back door is only 2 foot candles.
  We require that the lighting intensity in all areas in the walk-in refrigerators be 10 foot candles, or higher, measured 30 inches from the floor. An additional lighting fixture is needed for the back part of this walk-in refrigerator, to meet our requirements.
• 3170 - There are two wall tiles missing, on the wall below the magnetic strip knife rack, in the room where the mechanical dishwasher is located. The area where the tiles are missing has rough surfaces, and is no longer cleanable, at the bacterial level.
  We require that all areas of kitchen walls be smooth, and easily cleanable, at all times. This repair needs to be completed, as soon as possible.

Comments:
Handwashing, and dishwashing facilities were being maintained correctly. No food temperature problems were observed.

May 26, 2006 (Routine)

Violations:

• 0470 A 4 - Corrected During Inspection Critical Repeat There was a steel pan containing large raw shrimp stored on a steel table top (located near the dirty dishes side of the three compartment sink), above a bag of onions. The bag of onions was stored on a shelf, below the table top.
  Ready-to-eat foods may never be stored below raw seafood, or below raw meats. This is true even for ready-to-eat foods (such as onions) which may be cooked prior to service. This violation was immediately corrected by the establishment management. The onions were moved to another storage location.
• 1570 - The entrance door to the walk-in refrigerator (the walk-in refrigerator nearest to the back door of the kitchen) was found open, and has no handle on the inside of the the door, so may not be closed, from the inside, when someone is working inside.
  A handle needs to be installed on the inside surface of the walk-in refrigerator door, to help insure that the door may stay closed. Potentially hazardous cold foods must be stored at 41 F, or lower, at all times. Carefully minitor on food temperatures in this refrigerator.
• 2310 - Corrected During Inspection Critical Repeat There was a dinner-size plate, and a small amount of shredded lettuce, in the basin of the kitchen handwashing sink, at the time the inspection was begun.
  The kitchen handwashing sink may be used only for handwashing. This sink may not be used as a storage area for a dirty dish, or as a "dump" sink, even temporarily. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by the management. The plate was taken to the dirty dishes side of the mechanical dishwasher. The kitchen handwashing sink was washed, rinsed, and sanitized.

May 26, 2006 (Routine)

Violations:

• 0470 A 4 - Corrected During Inspection Critical Repeat There was a steel pan containing large raw shrimp stored on a steel table top (located near the dirty dishes side of the three compartment sink), above a bag of onions. The bag of onions was stored on a shelf, below the table top.
  Ready-to-eat foods may never be stored below raw seafood, or below raw meats. This is true even for ready-to-eat foods (such as onions) which may be cooked prior to service. This violation was immediately corrected by the establishment management. The onions were moved to another storage location.
• 1570 - The entrance door to the walk-in refrigerator (the walk-in refrigerator nearest to the back door of the kitchen) was found open, and has no handle on the inside of the the door, so may not be closed, from the inside, when someone is working inside.
  A handle needs to be installed on the inside surface of the walk-in refrigerator door, to help insure that the door may stay closed. Potentially hazardous cold foods must be stored at 41 F, or lower, at all times. Carefully minitor on food temperatures in this refrigerator.
• 2310 - Corrected During Inspection Critical Repeat There was a dinner-size plate, and a small amount of shredded lettuce, in the basin of the kitchen handwashing sink, at the time the inspection was begun.
  The kitchen handwashing sink may be used only for handwashing. This sink may not be used as a storage area for a dirty dish, or as a "dump" sink, even temporarily. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected by the management. The plate was taken to the dirty dishes side of the mechanical dishwasher. The kitchen handwashing sink was washed, rinsed, and sanitized.

November 04, 2005 (Routine)

Violations:

• 0550 - Corrected During Inspection The handle of the ice scoop, in the ice bin below the soft drink dispenser unit, was in contact with the ice.
  The ice scoop handle must always be up, out of the ice. This was immediately corrected by the management.
• 2200 - Critical The sprayer head at the three compartment (dishwashing) sink was extending down into the sink basins, which creates an unnecessary back-flow risk.
  We require that there be an air gap, at least one inch wide, between the bottom of the sprayer head, and the top of the sink basins. The rinse arm aasembly needs to be shortened. This needs to be corrected as soon as possible.
• 2310 - Corrected During Inspection Critical There was raw frozen shrimp in the basin of the kitchen handwashing sink.
  The handwashing sink sink may be used for nothing other than handwashing. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. This violation was immediately corrected.
• 3080 - The lighting intensity in the back part of the walk-in refrigerator- the walk-in refrigerator which is nearest to the back door- is only 2 footcandles.
  We require that the lighting intensity in all areas in the walk-in refrigerators, 30 inches from the floor, be 10 foot candles, or higher. Additional lighting is needed in the back part of this walk-in refrigerator.

May 06, 2005 (Routine)

Violations:

• 0470 A 4 - Corrected During Inspection Critical There were storage containers of raw beef, and raw chicken, on a shelf above a storage container of shredded white cheese, in the walk-in refrigerator that is located nearest to the back door of the kitchen.
  Raw meats must always be stored below all ready-to-eat foods (cheeses, containers of sour cream, containers of sliced tomatoes, chopped onions, lettuce). This violation was immediately corrected by the manager of the establishment.
• 0550 - There is a small bowl, with no handle, in the bulk salt storage bin, located near the canned goods storage rack.
  Only scoops with handles may be used in the storage bins. The handle must always be up, out of the product.
• 1570 - The front part of the floor, inside the walk-in refrigerator that is located nearest to the canned goods storage rack, is "coming up"/coming apart. This area of the walk-in refrigerator floor is no longer cleanable, at the bacterial level.
  Needs to be repaired, prior to renewal of the annual permit, on, or before Oct. 31, 2005.

March 21, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat There was a white plastic storage box of raw beef slices above a white plastic storage box of chopped onions, in the walk-in refrigerator that is located nearest to the back door of the kitchen.
  Raw meats always need to be stored below all precooked or ready-to-eat foods. This is true, even if the chopped onions (a "ready-to-eat food") will be cooked, prior to service. This violation was immediately corrected.
• 0610 - There are two bags of onions being stored on the floor, in the kitchen room where the three conpartment sink, and a chest freezer are located.
  All foods must be stored at least 6 inches off of the floor. We suggest that you find or build a (smooth, easily cleanable) platform for storage of bags of onions, in the location where you are storing the bags of onions.
• 2890 - Repeat The light bulb in the walk-in refrigerator that is located nearest to the canned goods storage rack is missing the required shielding.
  We require that all lighting in kitchen and food prep areas be shielded. A light cover is needed for this bulb, or, alternatively, a plastic-coated "shatter-proof" bulb may be used.

September 20, 2004 (Routine)

Violations:

• 0470 - Critical Repeat There was a container of raw beef stored above a container of chopped onions, in the walk-in refrigerator nearest to the back door.
  Raw meats always need to be stored below all ready-to-eat foods, on the shelves, even if the ready-to eat food will be cooked, prior to service. This violation was immediately corrected by the cook.
• 3140 - There were twoemployee drinks in the kitchen which were uncovered, and had no straw in them.
  We require that all employee drinks, in the kitchen, be covered, and have a straw in them.
• 2890 - There was no protective shielding associated with the ceiling light bulb in the walk-in refrigerator nearest to the canned goods storage rack.
  We require that all lighting in kitchen and food prep areas be shielded.

March 22, 2004 (Routine)

Violations:

• 3020 - Kitchen handwashing sink had no handsoap.
  This was immediately corrected by the manager on-duty. We require that all handwashing sinks have handsoap and paper towels available at all times.
• 1700 - Critical There was no sanitizer (bleach is what is normally used in this establishment) on site.
  We require that immersion in a sanitizing solution, at proper concentration, follow the wash, and then rinse, steps of manual dishwashing. Also we require that any/all wet or damp wipecloths, in kitchen and food prep areas contain a sanitizing solution at all times. The manager on-duty immediately went out and procured bleach, to correct the violation. We discussed proper sanitizer levels, and use of sanitizing solutions.
• 0470 - Critical Repeat There was raw shrimp stored above grated cheese, and raw beef and raw chicken stored above tomato wedges in the walk-in refrigerator nearest the back door.
  We require that all raw meats be stored below all precooked or ready-to-eat foods in all refrigerators and freezers, even when the raw meats are stored in proper storage containers. This problem was immediately corrected by the cook.
• 0550 - Repeat Ice soop handle was touching the ice, in the ice bin below the soft drink dispenser.
  If an ice scoop is stored in the ice, then the handle must be always up, out of the ice. This violation was immediately corrected by the manager on-duty.

June 10, 2003 (Routine)

Violation: 0470 - In the walk-in refrigerator nearest the back door, there is a tupperware container of raw shrimp and ice, sitting above a plastic-covered steel pan of "bean paste."
Raw meats always need to be stored below all precooked and ready to eat foods. This was immediately corrected by a foodservice worker, by placing the container of raw shrimp below all precooked and ready to eat foods on the shelf.