August 18, 2009 (Routine)

• 1570 - The deli unit (leaking water) was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the deli unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the deli unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - The lights in the dry storage and in the service area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 15, 2009 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the ice machine.
  Clean and sanitize these surfaces for food contact.

December 12, 2008 (Critical Procedures)

August 04, 2008 (Routine)

• 0550 - Corrected During Inspection The dry beans dispensing utensil improperly stored between uses. Observed handle in the product.
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 2310 B - Corrected During Inspection The handwash station in the bar is being used to rinse foods. Observed lemons and limes in colander in the sink.
  The handwash facility identified above is to be used for washing hands only
• 3080 - Less than 20 foot candles of light was noted in the walk in cooler.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - The light in the walk in freezer is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 15, 2008 (Critical Procedures)

• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed that the chlorine sanitizer is not pumping into the dishmachine. Test strips indicate no sanitizer in rinse water.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment. Observed a can of Raid insecticide stored in the food preparation area which, according to the label, is not approved for food facilities.
  Remove unnecessary poisonous or toxic materials.

September 18, 2007 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed large pan of beans on the floor in the food prep area and bulk container of salsa stored on the floor of the walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 3330 - Critical Working containers of spray cleaners and wiping cloth sanitizing buckets are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

May 15, 2007 (Routine)

• 0550 - Corrected During Inspection In-use utensils improperly stored between use. Observed dispensing utensil handles of the sugar and dry beans, in the products.
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The Silver King deli unit was observed in a state of disrepair and damaged. Observed water leaking onto floor.
  Repair the deli unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the deli unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Large chef knife on wall storage magnet.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the shelve under the prep table.
  Maintain nonfood-contact surfaces of equipment clean.

January 29, 2007 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shrimp stored over cheese, chicken and beef stored over lettuce in the walk in cooler and deli unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Observed the following food stored without being in packages, in covered containers, or wrapped: shrimp, chicken, refried beans, spices and rice.
  Store food in packages, covered containers, or wrappings.
• 0550 - Repeat Dispensing utensils improperly stored between uses. Observed utensil handle in the sugar bin and improper utensil (no handle) being used for dispensing spices
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Clean styrofoam take out containers were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - The walls in the next to the fryers noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3380 - Critical The chlorine wipinging cloth sanitizer solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed concentration is above 200 ppm.
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

August 01, 2006 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the dry storage area (beans, rice, spices, etc.), all foods on taco prep unit and fish and meats in taco unit refrigerator and walk-in refrigrator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Sugar and ice dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Chicken in plastic storage unit, in walk-in refrigerator, stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep. area countertops.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

May 04, 2006 (Pre-Opening)

May 02, 2006 (Pre-Opening)