- Basic - Floor area(s) covered with standing water. Kitchen. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dawn soap container used to hold salsa. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. beef wrapped in tortilla 90° f. 30 mins. Placed into steam table. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave kitchen then return without changing gloves or washing hands. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Employee used handwash sink as a dump sink. Drinks at bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers in walk-in cooler.
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07/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing at back kitchen preparation area- multiple walls. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Observed employee carrying bag on preparation table.
- Basic - Food stored on floor. Observed bags of rice stored on floor in dry storage area and container of oil on floor in back preparation area.
- Basic - Light not functioning - outside of dry storage area.
- Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen preparation area.
- Basic - Stored food not covered in walk-in freezer- chili relenos, beef patty, pork chops, and cheese sticks. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut lettuce at 51°f, and cut tomatoes 45°f, not cooled within 4 hours: in reach-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed in warmer refried beans at 130°f. Food not out for more than 4 hours, manager turned heat up to hold food warmer. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler: chicken over cut lettuce.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked- employee stated chili relenos in walk in freezer prepared on wednesday. **Repeat Violation**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at 48° F, for less than 4 hours
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce and chille relleno made yesterday .
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Bucket of chicken stored on floor in walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Sauces and vegetables **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 54° F, beef 53° F, sour cream 46° F, cheese 49° F, cut tomato 49° F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 108° F, beans 125° F. For less than 4 hours . **Warning**
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10/8/2013 | Routine - Food | Warning Issued |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand sink in back of kitchen. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Drink mix at bar.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
- Basic - Stored food not covered in walk-in freezer. Various food products. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over sour cream.
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - Food not stored at least 6 inches off of the floor. Tortilla chips in waitress station. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Light not functioning. Kitchen and dishware areas.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-contact equipment in poor repair. Walk-in freezer handle.
- Basic - Stored food not covered in walk-in freezer. Shredded beef. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed all raw meats in cold hold unit at 66?-68? f. Food held less than four hours moved to walk-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Refrigeration drawers under grill.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Broken raw egg. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED EMPLOYEE STORING / HANGING HATS AND COAT ON SHELF CONTAINING CLEAN DISHES - COS
- OBSERVED HANDLE ON WALK-IN FREEZER BROKEN
- OBSERVED ICE SCOOP HANDLE IN CONTACT WITH READY-TO-EAT ICE AT BAR AREA - COS
- Critical - OBSERVED INTERIOR OF MICROWAVES IN KITCHEN COOKLINE SOILED
- OBSERVED MISSING COVE MOLDING ON WALL IN FOOD PREPARATION / FRYING AREA
- Critical - OBSERVED MISSING THERMOMETER IN REACH-IN COOLER AT BAR MISSING - COS
- Critical - OBSERVED SALT, CUMIN, GARLIC AND CHILI POWDER IN FOOD PREPARATION AREA IN KITCHEN UNLABELED. - COS
- OBSERVED WET WIPING CLOTHS NOT STORED IN SANITIZING SOLUTION ON COOKLINE AND AT WAIT STATION - COS
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11/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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