July 16, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Repeat Sliced tomatoes cold holding at improper temperatures, tested at 48 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - Repeat The nonfood contact surface of the drawers of the cabinets, (rust see) is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Repaint the surface to smooth and cleanable
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: In the drawers of the cabinets.
  Maintain nonfood-contact surfaces of equipment clean.

February 06, 2009 (Routine)

• 0470 - Critical Unwrapped or uncovered various food items in the dry storage (tortilla) and coolers (multiple items).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0820 A 1 - Critical Cooked Rice hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Critical Diced tomatoes-prep bar cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - The nonfood contact surface of various areas of shelving in the kitchen/storage area is not corrosion resistant, nonabsorbent, and/or smooth. Paint is observed to be chipped with unsealed wood exposed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1190 - Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the some of the freezers and coolers is not easily readable. They could not be seen if they are inside the units.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 3180 - Various equipment surfaces in the kitchen area noted in need of cleaning. Some build up was noticed on the tops of the equipment and in equiment openings.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 28, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw food of animal origin ( raw shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (Tomatoes, Lemons).
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) Refried beans in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the Freezers is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a Quat / chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

July 09, 2008 (Routine)

March 19, 2008 (Routine)

• 1180 - The food temperature measuring device (degrees F) located in the cooler and freezer is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 2020 - Forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store forks with food or lip-contact surface facing downward to prevent contamination prior to use.
• 3180 - Walls and ceiling in the kitchen around sink area and around he HVAC vents noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 18, 2007 (Critical Procedures)

September 14, 2007 (Routine)

• 0450 - Critical Employees 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 Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw hamburger stored above RTE.)
  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.
• 0530 - Repeat Unpackaged food stored in direct contact with undrained ice. (seafood)
  Store unpackaged food in drained ice.
• 0550 - In-use utensils improperly stored between use. ( ice scoop storage)
  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.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination. (uncover bacon wraps stored in freezer)
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0760 - Critical The items on hot holding prep area was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. (refried beans, chicken)
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1800 - The nonfood contact surface of the Cart under grill has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 05, 2007 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the Cooler (uncovered cooked chicken had box of lemons on top of them).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0800 - Critical Cheese Sauce received from a supplier was not adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods that are received in compliance with laws allowing a temperature above 41F during shipment from suppliers 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.
• 0820 - Critical Sour cream in topping table cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) refried beans in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the covering on cold holding unit is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1190 - Repeat The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the refrigerated topping table is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1800 - Repeat The nonfood contact surface of the Shelve below counter,Top of oven, top of dishwasher, Wall behind prep area has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 08, 2007 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the Cooler / freezer
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over cooked chicken
  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.
• 0530 - Unpackaged food stored in direct contact with undrained ice. Lemons
  Store unpackaged food in drained ice.
• 0830 - Critical The prepared ready-to-eat (RTE) pork in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the Coolers and freezers is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1800 - The nonfood contact surface of the surface top of oven has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat floor in the behind freezer / oven noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

November 02, 2006 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Food stored in a commonly wet or soiled location. Hamburger patties in freezer out of container unprotected.
  Protect food from contamination by storing the food in a clean and dry location.
• 0760 - Critical The refried beans was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0820 - Critical Cooked hamburger & refried beans hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat refried beans & chicken in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1750 - Manufacturer containers were observed reused for the storage of cooking ingredients
  Discontinue the reuse of manufacturer containers for cooking ingredients storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surface of the tops of drawers has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Floor area under grills, friers and beside freezer noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 28, 2006 (Pre-Opening)