Jan 27, 2025
Food-Licensing Inspection
Inspection Completed - No Further Action
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine tested at 0 ppm. Operator primed machine during inspection, tested at 100ppm. Corrected On-Site
12A-20-4
High Priority - Employee washed hands with no soap. Observed bartender rinse hands in dump sink with no soap. Discussed with employee, employee rehashed hands in hand wash sink with soap. Corrected On-Site
14-15-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot buckets in use for storing margarita mix.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over shredded cheese in walk-in cooler. Operator moved eggs to different shelf. Corrected On-Site
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed frozen condensation build up in walk-in freezer and in direct contact with uncovered churros.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: sour cream 55F, per operator approximately 2 hours. Grill drawers: imitation crab meat 60F, per operator approximately 2 hours. Items placed in freezer for rapid chilling at time of inspection. Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: ground beef 115F, per operator approximately 2 hours. Returned to oven for reheating during inspection. Corrective Action Taken
31B-03-4
Intermediate - No soap provided at handwash sink in prep area, and on expo line. Manager restocked soap at sinks at time of inspection. Corrected On-Site
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed enchilada sauce with date of 1-19-25. Per employee, date is incorrect, employee placed new date mark of 1-24-25 on item. Corrected On-Site
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as scoop in birria juice. Operator obtained label for juice and discarded plastic cup. Corrected On-Site
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and expo line.
14-09-4
Basic - Cutting board on cook line make table has cut marks and is no longer cleanable.
14-11-5
Basic - Equipment in poor repair. Walk-in freezer door in disrepair and not sealing shut.
36-17-5
Basic - Floor tiles missing and/or in disrepair inside walk-in freezer.
14-69-4
Basic - Ice buildup in walk-in freezer.
08B-12-5
Basic - Stored food not covered. Churros uncovered in walk-in freezer. Dry beans and dry rice uncovered on expo line. Beans and rice covered at time of inspection.