- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. / salsa trays, plates / main bar.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / reach in cooler / small bar / **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. / plastic containers / outside walk in cooler.
- Basic - In-use tongs stored on oven door handle. / cook line / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / all restrooms.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. / several flour containers along the cook line not labeled.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. / kitchen staff cutting raw beef with gloves on, then pick up a scoop to stir food on stove with the same gloves on / advised.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. /a container of cheese stored in between raw chicken and raw beef / reach in cooler / end of cook line / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw shell eggs over bottle drinks / walk in cooler / **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw tilapia 44F / cook line reach in cooler / product was iced / rechecked 39F / **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / thermometer reading 30F / cook line reach in cooler.
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee lunch in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exit in back prep area
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Underneath hand sink in waiter station. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee food containers stored directly above customer food containers in walk in cooler. **Corrected On-Site**
- Basic - Observed some dirty containers stored in the back of the dry storage area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour containers in the back of the kitchen, dry storage area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter based marinade on cookline temped 70°f. Product was not in the product of preparation or cooling. Chef discarded of product by own free will without instruction from inspector. **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Plates, clean area.
- Basic - In-use utensil stored in sanitizer.. Tongs, cookline
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. I identified food in freezer, discarded by operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Guacamole 51 less than 2 hours moved to cooler for temperature control. And diced tomatoes 50 less than 2 hours and shredded cabbage 46
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions 129 less than 30 minutes, reheated 171
- High Priority - Toxic substance, sanitizer possible cross contamination, tongs on cookline used to handle food **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket by clean wares, cookline **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Warewashing area hand sink items in sink basin
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Guacamole cook line cooler
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3/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Expo bulbs
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws at bar
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 45 held in effectively on ice, taquitas 46 moved to back of cooler away from door
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Cook line
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom **Warning**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salads cooler, taco cooler and walk in cooler food temperatures 46. Do not store potentially hazardous food in this unit until maintaining 41F or colder **Warning**
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Food exposed to hand wash splash when getting paper towels at taco area hand sink **Warning**
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment , without washing hands. Dishwasher failed to wash hands between soiled and clean dishes **Warning**
- Observed gaskets/seals on cold holding unit in poor repair. Drawer beef/chicken cooler **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soup 50 diced tomatoes in salads cooler, corn 46, in taco cooler less than 1 hour moved to effective refrigerator for temperature.recovery. **Warning**
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12/7/2012 | Routine - Food | Warning Issued |
- Critical - Employee Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Handwash sink not accessible for employee use at all times. Back line blockeed by floor mixer Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Napkin lining tortilla shell pan. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle in employee restroom
- Critical - Working containers of food removed from original container not identified by common name.Whitte container, dry storage Corrected On Site.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. sanitizing bucket quat
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. fish is farmed raise per supplier, supplier with provide letter to establishment and then to our office. until letter is received and reviewed in office all ceviche fish must be fully cooked to serve or discard Repeat Violation. 6-28-11
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee on cookline cutting and peeling onions and employee refill cheeese on cookline with bare hands. advised Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shrimp in walk in cooler Corrected On Site. Repeat Violation. 6-28-11
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing but over 400ppm quats
- Critical - Observed toxic item stored by food. window cleaner on shelf with tortias Corrected On Site.
- Observed utensils stored in crevices between equipment. knives at cookline
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. at back kitchen door by employee restroom Corrected On Site.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom
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6/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored protected from handwashing splash. Water pitchers at server's area Corrected On Site.
- Critical - Cookline drawer cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 47-56F. Do not store potentially hazardous food in this unit until maintaining 41F or colder. This violation must be corrected by : 6 29 11.
- Critical - Hand wash sink lacking proper hand drying provisions.Employee restroim
- Critical - Handwash sink not accessible for employee use at all times.Cookline, blocked by pans on floor in front of sink Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Bar ice scoops
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker scoop
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Operator using fresh corvina for ceviche
- Critical - Observed 2 unlabeled chemical spray bottle. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Employee handling tortilla shells with bare hands. Product discarded Corrected On Site.
- Observed build-up of food debris, dust or dirt on icemaker ledge
- Critical - Observed buildup of slime in the upper interior of ice machine.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Server failed to wash hands after handling soiled dishware Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical - Observed employees put on gloves without first washing hands Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Cheese enchiladas 64F cooling 2 hours in covered containers in walk in cooler. Operator shallow panned, uncovered fot temperature recovery to 41F within 2 hours
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 46F, mushrooms 56F in drawer cooler less than 2 hours, all moved to walk in cooler for temperature recovery to 41F immediately This violation must be corrected by : 6 29 11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 51F, makeline, kess than 2 hours. Operator intends to add to time plan
- Critical - Observed raw animal food stored over ready-to-eat food.Shell eggs over cheese in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over fish in reach in freezer
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Cheese enchiladas Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sour cream sauce 104F less than 2 hours, reheated to 165F for continued hot holding
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Tested toxic level 400 ppm , manufacture recommendations 200 ppm Corrected On Site.
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6/28/2011 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of date of hire.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Include caesar salad dressing made with raw eggs and ceviche. Corrected On Site.
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4/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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