Oct 20, 2021
Routine - Food
Inspection Completed - No Further Action
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carne asada prepared last night, at 67°F. Operator removed the item and voluntarily discarded. Corrected On-Site
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Carne asada prepared last night, at 67°F. Operator removed the item and voluntarily discarded. Operator was educated on proper technique. Corrective Action Taken
41-23-4
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station at back area.
36-51-4
Basic - Building components, attachments or fixtures in poor repair, shelving at the three compartment sink. Repeat Violation
36-37-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some progress noted but landlord hasn't replaced everything. Repeat Violation
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Reach in Cooler on front line soiled and pipe at line soiled with grease.
14-33-4
Basic - Reach-in cooler shelves with rust that has pitted the surface at stand up in kitchen.
36-50-4
Basic - Unclean building components, attachments or fixtures air conditioner vent at Reach in Cooler in customer area soiled.
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust at cook line and at the three compartment sink.