Aug 31, 2021
Routine - Food
Inspection Completed - No Further Action
22-42-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine in triple sink in kitchen reading 0ppm, employee remade sink, retest at 100ppm. Triple sink at bar reading 10ppm, manager remade sink, retest to 100ppm Corrected On-Site
01B-07-4
High Priority - Food with mold-like growth. See stop sale. One moldy cucumber in beer walk in cooler. One box of moldy peppers in beer walk in cooler.
22-45-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee doing dish in triple sink in kitchen, sanitizer reading 0ppm, employee remade sink, retested at 100ppm. Corrective Action Taken
35A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect around cook line. One live flying insect inside walk in cooler. Two live flying insects around bar area.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored with pineapples in standing reach in cooler across from triple sink. Raw bacon stored with bread in reach in cooler on cook line. Raw beef stored over rice in standing reach in cooler across form triple sink. Manager rearranged all items. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (52°F - Cold Holding) sitting on chip warmer in server area, per manager salas was placed there approximately two hours prior and is held on time as a public health control but time is not marked anywhere for container and establishment does not have any written procedures, manager marked with correct time and began to fill out written procedures. french fries (64°F - Cold Holding) in reach in cooler on cook line, per manager fries where left out for approximately one hour before being placed back in reach in cooler. Corrective Action Taken
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate any chlorine test strips.
36-03-4
Basic - Cove molding at floor/wall juncture broken/missing. Missing cover molding under hand wash station in server area.
14-11-4
Basic - Equipment in poor repair. Multiple baffles are missing from hood filters over cook line.
35B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen does not close all the way by itself.
36-73-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line, employee began to clean during inspection. Repeat Violation
35B-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky fly tape hanging over prep table in kitchen.
08B-38-4
Basic - Food stored on floor. One container of cooking oil, one box of heads of lettuce, box of cilantro, one bag of onions in kitchen, manager picked up all items off the floor. Corrected On-Site
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line. Racks in walk in cooler. Repeat Violation
25-05-4
Basic - Single-service articles improperly stored. One box of to go containers on floor in office area, manager corrected during inspection. Corrected On-Site
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in kitchen, manager moved to walk in cooler. Corrected On-Site