September 29, 2009 (Risk Factor Assessment)

• 0140 - Corrected During Inspection Critical Observed cook improperly wash hands (rinsed with water, dried on apron).
  Employees must wash hands with soap and water and dry with a towel.
• 1780 E - Observed inside ice machine in need of cleaning.
  Clean regularly.
• 0800 - Corrected During Inspection Critical Observed pan of beans in walk-in cooler still at 45 degrees.
  Cool foods quickly from 135 to 41 degrees in 2 hours.

June 16, 2009 (Follow-up)

June 15, 2009 (Risk Factor Assessment)

• 1900 - Corrected During Inspection Critical Repeat Observed dishmachine has no residual chlorine sanitizer when tested (pulling sanitizer, water is very foamy).
  Called for service. Hand sanitize until repaired.
• 0820 A 2 - Corrected During Inspection Critical Observed sliced tomatoes held at room temperature (78 degrees); some foods in back of walk-in cooler a little high (carnitas 46-47 degrees, chiles 45 degrees, chicken 45 degrees).
  Recommend installing air curtain to help retain cold air; adjust unit to hold at 41 degrees or below.

March 12, 2009 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Observed waiter chewing gum while preparing drinks.
  Employees may not chew gum while working.
• 1900 - Corrected During Inspection Critical Repeat Observed dishmachine is not sanitizing properly-sanitizer is being pulled but no residual is detected in rinse water.
  Called for service. Repair unit to deliver 50 ppm chlorine. Service is coming this afternoon.

January 13, 2009 (Follow-up)

• 1770 C - Repeat Observed inside the freezer in need of cleaning.
  Clean and maintain equipment.
• 2930 - Repeat Observed an air gap along the bottom of the back door.
  Repair door to form a tight seal.
• 3080 - Repeat Inadequate light over dishmachine.
  Replace/repair lights over dishmachine.

December 18, 2008 (Routine)

• 0160 - Corrected During Inspection Critical Observed cook go outside, then fail to wash his hands or change gloves when he returned to work.
  Employees must change gloves and wash hands after breaks before work.
• 3020 - No soap provided at kitchen handsink.
  Provide soap at all handsinks.
• 1900 - Corrected During Inspection Critical Dishmachine is not pulling enough sanitizer (called for service).
  Hand sanitize until unit is repaired.
• 0800 - Corrected During Inspection Critical Observed improper cooling-chicken made this morning (10 am) was still at 75 degrees at 2:45 pm.
  Rapidly cool shallow pans of food (in ice bath) from 135 to 70 degrees in two hours, then 70 to 41 degrees in four hours.
• 2930 - Observed an air gap along the bottom of the back door.
  Repair door to have a tight seal.
• 0520 - Corrected During Inspection Observed container of lemons stored in drink ice.
  Do not store anything in drink ice.
• 1770 C - Observed the following in need of cleaning: walk-in cooler shelves, freezer inside.
  Clean and maintain equipment.
• 2190 - No hot water in restrooms (separate hot water heater)-scheduled for repair tonight.
  Repair heater to provide hot water at restroom handsinks.
• 3170 - Areas of cracked floor tile in kitchen.
  Repair floor tiles.
• 3080 - Inadequate light over dishmachine.
  Replace lights to provide more light.

September 18, 2008 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Observed open drink was in the kitchen.
  Employees may drink from covered cups with a straw.
• 3030 - Corrected During Inspection Repeat No paper towels provided at the kitchen and bar handsinks.
  Provide towels at all handsinks.

June 30, 2008 (Follow-up)

June 26, 2008 (Risk Factor Assessment)

• 0170 - Observed cook wash hands at the three part sink, then dry on apron.
  Employees should only wash hands at a handsink.
• 3030 - No towels at bar handsink.
  Provide towels at all handsinks.
• 3020 - No soap provided at kitchen handsink.
  Provide soap at all handsinks.
• 3045 - No handwash sign at kitchen handsink.
  Provide handwash signs at all handsinks.
• 2310 - Corrected During Inspection Critical Front bar handsink blocked with cutting board/tongs.
  Keep all handsinks clear and accessible.
• 0820 A 2 - Critical Observed )PHF's) foods in the walk-in cooler holding above 41 degrees (beef, carnitas, chicken, etc at 48-50 degrees).
  Repair or adjust unit to maintain food at 41 degrees or below at all times.
• 0820 A 2 - Critical Repeat Observed tomatoes at the prep table at 74 degrees.
  Tomatoes must be kept on ice at 41 degrees or below.

March 25, 2008 (Follow-up)

March 18, 2008 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Repeat Observed open cups of water at cook area.
  Employees may drink from covered cups with a straw.
• 0470 - Critical Repeat Observed foods stored uncovered in the walk-in cooler (beans, beef, chiles, etc).
  Keep food covered and protected during storage.
• 0820 A 2 - Corrected During Inspection Critical Observed cut tomatoes at prep area holding at 63 degrees.
  Cold hold cut tomatoes on ice to hold at 41 degrees or less. Discarded.
• 1770 A - Critical Observed inside the ice machine in need of cleaning.
  Clean and sanitize.

January 08, 2008 (Follow-up)

• 0220 - Critical Repeat Observed an open drink on prep tables.
  Employees may drink from covered cups with straws.
• 0220 - Corrected During Inspection Critical Repeat 1/8/08-Observed open drink at the cook line.
  1/8/08-Employees may drink from covered cups with a straw.
• 0820 1 - Corrected During Inspection Critical 1/8/08-Observed cut tomatoes holding at room temperature at the cook line.
  1/8/08-Cut tomatoes must be kept refrigerated or on ice at 41 degrees or below.
• 0820 1 - Critical Observed cut tomatoes at prep area at 67 degrees.
  Keep cut tomatoes refrigerated at 41 degrees or below.
• 3080 - Repeat 1/8/08-Inadequate light in the bar and kitchen.
  1/8/08-Provide more light.
• 3080 - Repeat Inadequate light in the kitchen.
  Provide more light.

December 18, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Observed an open drink on prep tables.
  Employees may drink from covered cups with straws.
• 0470 - Corrected During Inspection Critical Observed uncovered food in the walk-in cooler
  Store all foods protected.
• 0470 - Corrected During Inspection Critical Repeat Raw meat stored over vegetables in the walk-in cooler.
  Keep raw food away from ready to eat foods.
• 0820 2 - Critical Observed cut tomatoes at prep area at 67 degrees.
  Keep cut tomatoes refrigerated at 41 degrees or below.
• 1570 - Walk-in cooler unit is dripping water.
  Repair unit to eliminate leak.
• 1770 A - Corrected During Inspection Critical Observed can opener in need of cleaning.
  Clean and sanitize.
• 1770 C - Observed the following nonfood contact surfaces in need of cleaning: hood filters; inside microwave; storage shelves; inside freezer.
  Correct by cleaning.
• 2310 - Critical Kitchen handsink is blocked.
  Keep all handsinks accessible and clear.
• 3020 - No soap provided at kitchen handsink.
  Provide soap at all handsinks.
• 3030 - No towels provided at bar or kitchen handsinks.
  Provide towels at all handsinks.
• 3080 - Inadequate light in the kitchen.
  Provide more light.
• 3180 - Observed the floor in the kitchen and especially by the soda dispenser in need of cleaning.
  Correct by cleaning.
• 3220 - Mops not hung to air dry.
  Hang mops to air dry when not in use.

September 21, 2007 (Critical Procedures)

• 0450 - Corrected During Inspection Critical Observed cook handle tortillas with bare hands.
  Correct by using gloves or utensils.
• 0470 - Corrected During Inspection Critical Observed raw meat and eggs stored over vegetables in the walk-in cooler.
  Correct by storing raw meat/eggs under ready to eat food.
• 0820 - Corrected During Inspection Critical Observed sliced tomatoes at the prep area holding at 61 degrees.
  Sliced tomatoes should be held cold at 41 degrees or less.

June 18, 2007 (Critical Procedures)

• 0800 - Corrected During Inspection Critical Tomales prepared at 12:30 pm today were holding at 104-105 degrees at 2:45 p.m.
  Correct by rapidly reheating food to 165 degrees and then cooling in shallow pans from 140-70 degrees within 2 hours and then to 41 degrees within 4 hours.
• 0830 - Critical Observed ready to eat foods in the walk-in coolers without proper date labeling (chiles rellenos, carnitas, beans, etc).
  Correct by marking prepared foods with prepared or discard by dates.

January 25, 2007 (Follow-up)

• 3080 - Repeat Observed light not at proper intensity (prep, dishwash, handwash, walk-in).
  Correct by providing light at proper intensity.
• 3300 - Repeat Observed food debris under grate at rear door.
  Correct by cleaning.

January 18, 2007 (Follow-up)

• 1060 - Repeat Observed rusty shelving.
  Correct by replating or replacing.
• 1770 C - Repeat Observed nonfood contact surfaces not clean: wire shelving, can rack, carts.
  Correct by cleaning.
• 3045 - Repeat Observed no employee handwash sign at handsink.
  Correct by providing sign.
• 3080 - Repeat Observed light not at proper intensity: kitchen prep areas require 50 foot candles, dishwash and handwash require 20 foot candles, walk-in box require 10 foot candles.
  Correct by providing proper light intensity.
• 3300 - Repeat Observed food debris outside rear door.
  Correct by cleaning.

December 27, 2006 (Routine)

• 0160 - Corrected During Inspection Critical Observed employee enter kitchen, scooped ice before washing hands.
  Correct by washing hands before beginning work.
• 0450 - Corrected During Inspection Critical Observed food handler cutting lettuce (used on tacos) with bare hands.
  Correct by using gloves.
• 0470 - Corrected During Inspection Critical Observed foods not covered in walk-in box.
  Correct by covering.
• 0470 - Corrected During Inspection Critical Repeat Observed raw animal products improperly stored in walk-in box.
  Correct by properly storing.
• 1060 - Observed rusty shelving.
  Correct by repairing or removing.
• 1320 - Observed thermometer not visible in reach-in refrigerator in bar.
  Correct by providing thermometer.
• 1770 C - Observed nonfood contact surfaces not clean (can rack, carts, shelving).
  Correct by cleaning.
• 2720 - Observed dumpster door open.
  Correct by keeping door closed.
• 3045 - Observed no handwash reminder sign at handsink in kitchen.
  Correct by providing sign.
• 3080 - Observed light not at proper intensity in kitchen-required 50 foot candles, actual steam table area 18.05 foot candles, side table 13.09, stove top 13.5, prep table 10.18, lettuce prep 33.31 foot candles. Handwash sink required 20 foot candles-actual 15.02, walk in required 10 foot candles, actual 7.8-11.4.
  Increase light intensity to proper levels.
• 3170 - Observed broken tile in women's restroom wall.
  Correct by repairing.
• 3170 - Observed base molding missing in kitchen.
  Correct by repairing base molding.
• 3300 - Observed food debris outside rear door.
  Correct by cleaning.
• 3340 - Corrected During Inspection Critical Observed spray container of cleaners improperly stored on boxes of drinks.
  Correct by moving cleaners.

September 07, 2006 (Follow-up)

• 0470 - Critical Repeat Observed raw meats improperly stored in walk in (raw chicken on shelf above limes, salsa stored in container touching container of raw chicken).
  Correct by moving limes, discard salsa.
• 0800 - Corrected During Inspection Critical Observed beans in two containers at temperatures exceeding 50 degrees-were improperly cooled too deeply (were 4-5 inches deep).
  Cool in shallow pan (1" deep) on ice bath stirring frequently. Store on top shelf of walk in after cooling. Discard these beans.

August 01, 2006 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Observed open drink in prep area.
  Correct by discarding. Drink in approved areas, use container with lid and straw.
• 0340 - Corrected During Inspection Critical Observed PHF in walk in box at temps above 45 degrees (chicken 50 degrees, shrimp 50 degrees, ham 53 degrees).
  Correct by moving to other refrigeration.
• 0470 - Corrected During Inspection Critical Repeat Observed raw beef on shelf above lemons. Container not covered.
  Correct by storing meats in proper location. Cover all foods.
• 1890 - Corrected During Inspection Critical Observed dishmachine chlorine not at correct level.
  Correct by changing container of sanitizer.

March 30, 2006 (Critical Procedures)

January 27, 2006 (Follow-up)

• 1060 - Repeat Rusty shelving (under prep tables and wire shelves).
  Resurface or replace.
• 3080 - Repeat Inoperative light fixture in kitchen and bar area.
  Repair circuit or replace bulbs as needed.

November 14, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Containers not covered in walk in box.
  Properly cover.
• 0480 - Container of salt not labeled.
  Label.
• 0760 - Corrected During Inspection Critical Beans on stem table not reheated to 165 degrees prior to placing on steam table. (Beans 125-135 degrees).
  Reheat to 165 degrees.
• 0810 - Beans cooled too deeply.
  Cool beans one inch deep in metal pan.
• 1060 - Rusty shelving (wire shelves and metal shelves under prep table).
  Remove rust-recoat or replace.
• 1750 - Reuse of containers designed for single use.
  Discard. Provide containers designed for multiple reuse.
• 1780 - Corrected During Inspection Critical Slicer not clean and mold in ice maker.
  Clean.
• 1800 - Gasket not clean-refrig.
  Clean.
• 3050 - No refuse container at handsink-kitchen.
  Provide.
• 3080 - Inoperative light fixture in kitchen-inadequate light.
  Repair or replace bulbs.
• 3170 - Basemolding missing at walk in box.
  Replace.

May 26, 2005 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw shrimp in containers stored over food not requiring cooling.
  Properly store shrimp.
• 0800 - Corrected During Inspection Critical Refried beans too deep in containers-did not cool to required temp within 6 hours. Pork exceeded cooling time.
  Discard.
• 1890 - Corrected During Inspection Critical Dishmachine chlorine not properly dispensing.
  Prime machine (chlorine checked-satisfactory after priming).

January 31, 2005 (Follow-up)

January 20, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Raw sausage stored over shell eggs. Eggs stored too close to sauces.
  Store properly.
• 0480 - Containers not labeled (spices, marguerita mix).
  Label.
• 1580 - Cutting boards with numerous deep cuts.
  Resurface or replace.
• 1720 - No test kit present to check sanitizer strength.
  Provide.
• 1780 - Corrected During Inspection Critical Mold in ice maker.
  Clean.
• 1800 - Drawer and shelving not clean.
  Clean.
• 3045 - No employee handwash sign in restrooms and bar.
  Provide.
• 3170 - Broken floor tiles and tiles with wide gaps between tiles.
  Repair.
• 3170 - Ceiling paint peeling (part of walk in ceiling).
  Remove paint and repaint.
• 3180 - Wall not clean behind fryer area, dust on fan (walk in), wall over walk in box dirty.
  Clean.
• 3290 - Mops/brooms not properly stored in storeroom.
  Properly store.
• 3340 - Corrected During Inspection Critical Cleaners stored in shelf over food prep area.
  Move chemicals.

September 10, 2004 (Critical Procedures)

• 0340 - Critical Temp of PHF in walk in box above 45 degrees (beef 50 degrees, stuffed pepper 51 degrees).
  Move food to other refrig. Contact refrig company to adjust temp. Corrected.
• 0470 - Critical Repeat Raw meat containers stored over salsa.
  Move meat to lower shelf. Corrected.

January 23, 2004 (Routine)

• 0470 - Critical Raw chicken container stored over container of salsa.
  Move chicken to bottom shelf. Corrected.
• 3330 - Critical Spray cleaner not labeled.
  Label. Corrected.
• 1780 - Critical Mold in ice maker.
  Clean. Corrected.
• 3340 - Critical Chemical container stored over food containers.
  Move chemicals to chemical storage area. Corrected.
• 2570 - Critical Evidence of mop water being dumped outside facility.
  Use mop sink. Corrected.
• 0550 - Ice scoop laying in ice machine.
  Properly store scoop. Corrected.
• 0610 - Container of food stored on floor.
  Store on shelf 6 inches off floor. Corrected.
• 0480 - Containers of sugar, salt, etc. not labeled.
  Label.
• 0790 - Meat improperly thawing.
  Thaw using approved methods. Corrected.
• 3170 - Wall not in good repair (holes where pipes pass through wall, base molding missing, torn paper, cracks or crevices)
  Seal holes, repair molding and seal cracks.
• 3240 - Handsink not level.
  Re-align sink to be level.
• 3300 - Litter outside facility (around steps at rear door and in dumpster area).
  Clean.
• 2720 - Dumpster doors not shut.
  Keep door & lid closed.
• 2730 - Dumpster drain plug open.
  Install drain cover.
• 1800 - Non food contact surfaces not clean (gaskets, fan in walk in, shelving).
  Clean.