- Establishment needs to make sure and keep all prepared, tcs foods(time/temperature control for food safety)at a hot hold of 135 degrees F and above; ranchero chicken was at a temperature of 97 degrees F; reheated to 165 degrees F for at least 15 seconds. 229.164 (o) (6) (A) PHF>135.
- Employee observed touching body(chin)and another employee touching hat, without first taking gloves off, washing hands correctly, and then providing new gloves before working with ready-to-eat-foods and clean/in-use equipment; informed management to reemphasize the importance of washing hands whenever contamination might have occured. 229.163 (h) (1) after touching body.
- 229.168 (c) (1) toxics stored; Do not store red sanitizing buckets near tortilla chips/other food items; these toxic items need to be kept away and below food items/food preparation areas to avoid possible contamination.
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02/08/2016 | 88 |
| No violation noted during this evaluation. | 06/02/2015 | 100 |
| No violation noted during this evaluation. | 07/08/2014 | 100 |
| No violation noted during this evaluation. | 01/06/2014 | 100 |
- Most recent graded inspection report must be posted in customer view.
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08/29/2013 | 97 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed in the bar area. Provide proper measures/methods to control and minimize presence of pests.
- No Heimlich poster posted.
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03/15/2013 | 90 |
- Provide that employees do not drink from open cups in the kitchen area.(Open drinks found in the kitchen area.)
- Provide that all handwash stations have soap and towels at all times.(No towels at the handwash station in the kitchen area.)
- Provide that all toxic spray bottles are labeled with contents.
- Provide that all food contact surfaces are cleaned and sanitized.(Ice Machine is dry with mold at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized.(Soda gun holsters dirty at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized.(Inverted glasses stored on dirty mats and shelves.)
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05/21/2012 | 87 |
- Provide that no employee drinks are found on the food preparation lines.(Employee drinks found in the kitchen area.)
- Provide that a minimum of a 2 inch air gap between water supply inlet and plumbing fixture.(Piping sitting directly on the floor in the bar area. Other piping sitting directly into the main drainin the bar area.)
- Provide that a minimum of 1 employee has a Certified Food Manager's License onsite at all times.(Manager's Food Manager's License expired on 10/18/11 at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized.(Soda gun holsters dirty at time of inspection.)
- Provide that a current Food Establishment Permit is posted in the establishment.(Expired permit posted at time of inspection 5/2011.)
- Provide that all food contact utensils are stored in a smooth and easily cleanable location.(Knives being stored between equipment in the kitchen area.)
- Provide that all food contact surface are cleaned and sanitized.(Refrigeration units in the bar area are dirty with mold and debris. Provide that the grills in the unit are removed and cleaned and the inside of the units are cleaned and sanitized.)
- Provide that all food contact surface are cleaned and sanitized.(Ice Machine is dirty with mold at time of inspection.)
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11/04/2011 | 83 |
- COLD HOLD MUST BE 41F
- 229.166 (i) (1) (B) HWS improper use.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart.
- Cutting surface not smooth. Clean Ice machine, microwaves chip dispenser,soda nozzle holder
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03/15/2011 | 81 |
- 229.165 (m) (1) (A)not clean. In use utensils dirty. Storing knife between Storage units.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
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12/08/2010 | 93 |
- All kitchen and restroom hand wash sinks reaching 85F.
- 1. Mold on soda nozzles. 2. Food build up on all door knobs of walk-in/reach-in cooler/warmers.
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02/16/2010 | 89 |
| No violation noted during this evaluation. | 11/21/2008 | 93 |
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