September 17, 2009 (Routine)

• 46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the bar was blocked, preventing access by employees for easy handwashing. This sink was found being used for storage of food container and utensil.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked tongue=44-F, cooked ground beef=43-F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. (Discarded)
• 3-501.18(A)(1) - Corrected During Inspection Critical Observed the following potentially hazardous food that exceeds the 7 day at 41F requirement: Cooked ground beef = 43-F and cooked tongue = 44-F. Both exceeded 8 days.
  Food shall be discarded if it: 1) exceeds 7 days at 41F (except the time it is frozen); or 2) is in a container or package that does not bear a date or day.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles of chemical solutions were not labeled.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Frozen chicken soaked in a container of water at the 3-vat sink to thaw.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of other foods. Empty gallon size milk and juice containers are being used to store sauces and other food mixtures .
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.

May 11, 2009 (Routine)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered food containers were noted inside the reach-in and walk-in refrigerators.
  Foods shall remain covered at all times. Cover each food container properly during storage to prevent contamination of foods.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: A large ice scoop found stored directly on top of the ice machine and not in a cleaned and sanitized container or on a scoop dispenser, after use.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths for the following activity:
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.15(B)(1)-(2) - Corrected During Inspection Large amounts of food placed in containers, not allowing proper heat transfer for proper cooling.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Food containers should not be overfilled to allow maximum heater transfer. Also, food should be loosely placed in containers.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: caucumole = 44-F, sour cream=44-F; mixed cheese=44-F, raw meat= 45-F, raw chicken=45-F , cooked rice=45-F.
  (Amounts in containers reduced for fast and proper cold-holding.) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 5/10/09 they shall be date marked with a "use by" date not exceeding 5/16/09.
• 3-602.11(C) - Corrected During Inspection Unmarked containers holding hard-to-identify bulk food such as sugar, flour, etc were not labeled to identify contents.
  Label unmarked containers holding bulk food which is hard to identify, to disclose contents. The labels must be in English and other languages may be added.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): Milk crates are being used as racks to store supplies above the floor.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.14(A)-(C) - Top of the dish washing machine was soiled with debris and in need of cleaning.
  Clean the surfaces of the dish machine more frequently.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Cabinet under the deep fryer had debris and grease build-up.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Surfaces of the can opener blade and the can opener holder or stand, were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: beer keg cooler at the bar is in need of cleaning.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Burned out ceiling light bulbs and burned out light under the hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle containing leaning chemical solution was not labeled to identify content.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

August 27, 2008 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: in the food with their handles above the top of the food or on a clean sanitized portion of the food preparation table or cooking equipment
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced beef and raw chicken at 47F and 47F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: rice, chicken, beans and pork filling
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: various steak entrees
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness
• 4-301.11 - The Traulsen and Victory units are not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holdin. Adjust or repair the unit(s) as needed immediately.
• 4-502.13(A) - Corrected During Inspection Gallon plastic milk bottles were observed reused for the storage of tamarindo juice
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.11(A)(1)(2) - Corrected During Inspection Critical Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
  Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: large plastic container that had not been sanitized
  Staff are filling sink with water and adding appropriate amount of chlorine to sanitize. The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven
  Food equipment in a food establishment shall be NSF certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.

May 06, 2008 (Follow-up)

April 25, 2008 (Critical Procedures)

• 3-501.14(A)(2) - Corrected During Inspection Critical According to information gathered from the CFM, rice is not being adequately cooled to prevent the growth of harmful bacteria. It was stated that the rice was cooked yesterday and observed today in large quantity in a large, thick plastic, covered container measuring 48F on the outside and 52F in the middle of the product. Note: Discarded.
  Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1) Within 2 hours from 135F to 70F and, 2) Within a total time of 6 hours from 135F to 41F or below.
• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION): The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Room temperature: shredded cheese, 69F; chicharron, 63-72F. Note: Discarded.2) 2 door reach-in: raw chicken, 47F. Note: Left in unit for cooling.3) 2 door upright: crema, 50F; creamer, 53F; cheese, 56F; sausage, 54F; raw shrimp, 45F; raw fish, 52F; cream, 56F. Note: Discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.18(A)(1) - Corrected During Inspection Critical According to the preparation date on the cooked ground beef in the walk-in, it should have been discarded 6 days ago. Note: Discarded.
  Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
• 3-701.11(A) - Corrected During Inspection Critical The following food item was observed unsafe: moldy cheese sauce. Note: Discarded.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.