Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a molded tomatoe in walk in cooler. Discarded by employee.
4-204.11
Ventilation hood not designed to prevent condensate from dripping onto food/equipment
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed all filters for ventilation hood were removed. Filters cleaned and re-installed.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dining room bleach sanitizer prepared above 200ppm. Sanitizer remade to proper concentration by employee.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Aug 28, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an excessive leak from front service grill hand washing sink.
Observed front service grill hand sink does not drain efficiently.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed frozen meats stored in flimsy grocery bags containing dyes, in standing freezer. Meats placed in food grade containers by employee.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Nov 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed stained ceiling tiles above server station area.
Observed stained ceiling tiles above left three vat sink.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a bottle of glass cleaner stored next to single service utensils, containers and hot sauce. Bottle removed by employee.
2-101.11
Assignment - The permit holder or designated person in charge was not present at the food establishment during all hours of operation.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Ensure that the permit holder or designated person in charge is present at the food establishment during all hours of operation.
OBSERVATIONS & CORRECTIVE ACTIONS: No manager or person in charge present during entire inspection. Owner arrived during report write-up.
4-402.11
Fixed equipment not properly spaced, sealed or elevated
Comply by : Nov 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed door gaskets of reach in cooler are in disrepair.
3-304.12
In-use utensils not properly stored between uses
Comply by : Nov 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bowls without handles, used as scoops, stored in dry rice and beans bins.
Observed scoop stored with handle in direct contact of tortilla chips, of tortilla container.
Observed scoop stored with handle in direct contact of salt, of salt container.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed refried beans cooling in freezer of refrigerator, were not at 41F or lower. Per employee, beans were cooked yesterday. Beans disacarded by employee.
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICAL
Comply by : Aug 28, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a live spider and egg sack below drainboard, to right of right basin of right three vat sink.
Observed a live spider below left basin of right three vat sink.
Observed slight mouse droppings on floor to left of front grilling area True cooler.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Nov 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grease and residue build up on floor below and behind cooking/frying equipment.
Observed standing residue build up on floor to left of left three vat sink.
Observed broken ceiling tiles above walk in cooler.
6-202.15
Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs
Comply by : Nov 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed back kitchen door left open, potentially allowing pests to enter establishment.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw whole fish stored next to slices of ham and produce in reach in cooler. Foods properly restored by employee.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooked beef and guacamole in make cooler not date marked.
Observed cooked charrizo in reach in cooler not date marked.
Observed cooked ribs in refrigerator not date marked.
Observed cooked chicken and beef in walk in cooler not date marked.
All foods dated at time of inspection.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooked beef on prep table not maintaining temperatures of 41F or lower. Per employee, foods was taken out from cooler 10 minutes ago. Temperatures suggest beef had been out for an extended period of time. Beef discarded.
Observed three salsas in server station ice bath not maintaining temperatures of 41F or lower. Ice was at top of food level of container, but not on all sides. Ice added to all sides of containers.