- Food held in the cold hold needs to be maintained properly at the right temperature. i.e. an ice water bath. Tomatoes were temped at 45 degrees F.
- Store toxic items below and away from food areas, remove all poisonous items from food areas
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Provide thermometer in cold hold units.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
- Ensure that all employee items are stored away from the single use items. Observed a pair on shoes in the single use items area.
- Soda nozzles must be cleaned regularly to avoid buildup.
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03/03/2016 | 86 |
- Drive thru reach in refrigerator at 50 degrees F, 4 pints of milk were discarded.
- Employees must drink from clean closed beverage containers with clean hands.
- All cutting boards must be in good repair and be smooth, easily cleanable and non-absorbent
- Provide utensils with handles for guacamole and ice bin
- Food contact surfaces not cleaned and sanitized, strainer had food dried to it.
- Clean the built up grease from the pots and inserts
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12/02/2015 | 88 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Keep quat ammonia sanitizing solution within (200ppm-400ppm).
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07/15/2015 | 90 |
- Drive thru reach in cooler not working properly. Potentially hazardous foods were discarded. Internal air temp at 69 degrees F.
- Provide accurate thermometers for the reach in coolers
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04/14/2015 | 92 |
- Unidentified item floating in the margarita mix. Mix was discarded
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Food contact equipment must be in good repair. Replace broken and cracked food storage containers
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02/02/2015 | 90 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food (PHF) must be maintained at 57? C (135? F) or above. Voluntarily condemned 1.25 lbs of PHF held at 103-112F in hot holding cabinet.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.165 (f) (12) (B)integral thermometer. All coolers storing potentially hazardous foods must have a properly working thermometer.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize soda nozzles, inside of reach in coolers, cooler door handles, etc.
- 229.163 (n) (1) eat.drink.smoke. Observed a previously lit cigarette on the storage shelf.
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04/17/2014 | 85 |
- DIRTY KNIVES PUT AWAY IN WALL MOUNTED KNIFE SLOTS. ENSURE ALL UTENSILS ARE ROUTINELY WASHED, RINSED, AND SANITIZED.
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07/25/2013 | 97 |
- 229.165 (m) (1) (A)not clean. Observed both hot hold units needing to clean food debris. All kitchen equipment needs to have a wipe down of excess food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
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02/21/2013 | 97 |
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled from 135?F to 70?F within 2 hrs.
- 229.165 (f) (12) (B)integral thermometer. Reach in cooler without a thermometer. Provide thermometer in reach in cooler.
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02/16/2012 | 92 |
- PHF's cold-hold must be at or below 41F. PHF's not at proper cold-hold temp. Cold-hold items must be kept at or below 41F.
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02/28/2011 | 95 |
- Please provide for all employee beverages and personal items to be stored away from areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur.
- Please provide for all potentially hazardous foods to be properly stored to prevent cross-contamination. Observed raw shrimp stored over vegetables; please see handout for proper storage.
- Please provide for all hanwashing facilities to be equipped with paper towels at all times. Men's restroom not properly equipped with paper towels at this time.
- Please provide for all toxic materials to be properly stored and labeled with its' common name.
- Please provide for at least one person per shift to be present as a Certified Food Manager. (Please see handout).
- (a). Please provide for leak at three compartment sink to be repaired by a licensed plumber. (b). Please provide for a licensed plumber to make the necessary repairs at soda machine located in dining area; to prevent leak.
- Please provide for all food contact and non-food contact surfaces to be cleaned and sanitized; this includes behind and under all major equipment--accumulated food and debris present. (a). Please provide for all in-use utensils to be stored properly on a clean and sanitary surface. (b). Please provide for ice machine to be professionally cleaned and sanitized--visible bacteria present. (c). Please provide for all non-food contact & food contact containers to be cleaned and sanitized. (d). Please provide for ceilings with visible food splatter to be cleaned and sanitized. (d). Please provide for all major equipment to be cleaned and sanitized; specifically, rottiserie oven; sides have accumulated dust.
- Please provide for most recent inspection report to be posted in public view.
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04/30/2010 | 74 |
- Re-refrigerated Beef Fajita at 49.0F. Meat should be at 41.0F or less temperature.
- Re-refrigerated, cooked Beef Fajita needs expiration date labeling. This item was off temperature and condemned.
- Hanwashing sink needs to be accessible. Pot was stored inside sink.-------------------C.O.S.
- Chemicals stored beside Ready to eat utencils.------------C.O.S.
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10/06/2009 | 85 |
| No violation noted during this evaluation. | 02/02/2009 | 100 |
| No violation noted during this evaluation. | 12/11/2008 | 100 |
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