Sep 26, 2025
Routine - Food
Call Back - Admin. complaint recommended
12A-25-4
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched hair with hand and after without washing hands employee handled container of cooked steak, discussed with operator employee washed hands. - From follow-up inspection 2025-09-26: Operator adjusted eye glasses with hand and after without washing hands began to prepare tortillas on flat top, discussed with operator who washed hands. Admin Complaint Corrected On-Site
12A-29-4
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and after without washing hands handled clean and sanitized utensils. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-26: Employee handled personal drink bottle and after without washing hands began to prepare tacos for customer, discussed with operator employee washed hands. Admin Complaint Corrected On-Site
Sep 25, 2025
Routine - Food
Administrative complaint recommended
41-07-4
High Priority - Container of medicine improperly stored. Bottle of burn medication stored above flip top cooler, discussed with operator who removed medication. Corrected On-Site
12A-25-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched hair with hand and after without washing hands employee handled container of cooked steak, discussed with operator employee washed hands.
12A-29-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and after without washing hands handled clean and sanitized utensils. Repeat Violation Admin Complaint
22-45-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed off bowl and after without sanitizing bowl placed it to dry, discussed with operator proper dish washing procedures.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above cooked beef, discussed with operator who corrected storage of products. Corrected On-Site
03E-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table cooked shredded beef (154F - Reheating) per operator product finished reheating final reheating temperature did not reach 165F, discussed with operator who moved product back to flat top to reheat to 183F. Corrected On-Site
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked steak (133F - Hot Holding) per operator steak prepared on flat top stove and hot held in steam table, discussed with operator hot holding, operator moved product back to flat top to reheat to 187F. Corrected On-Site Repeat Violation Admin Complaint
12A-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed with operator who educated employee.
03D-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In large metal pot cooked chicken (106F - Cooling) at 9:25 since 9:00 to 105F at 9:20, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator to move product to cooler to chill. In reach in cooler cut lettuce (47F - Cooling) at 9:20 since 9:00 to 47F at 9:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator to move to another cooler to allow for faster cooling. Corrective Action Taken
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink filled with dishes and non accessible, discussed with operator who cleared sink. Corrected On-Site
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee Marleni morales started 1 week ago has no employee health reporting agreement or food handler certificate, discussed with operator.
35A-03-4
Basic - Dead roaches on premises. In kitchen approximately 3 dead roaches under three compartment sink. In kitchen approximately 2 dead roaches under dry dry storage rack, discussed with operator to clean and sanitize areas. Repeat Violation Admin Complaint
08B-38-4
Basic - Food stored on floor. In kitchen large pots of cooked chicken, cooked cow tongue, bag of lettuce and multiple sauce bottles, discussed with operator to remove products from floor.
29-08-4
Basic - Plumbing system in disrepair. Exterior water drain leaking water on to ground, discussed with operator to repair.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with accumulation of soiled debris, discussed with operator to clean and sanitize.
21-09-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wet cloths used to wipe cutting boards, discussed with operator to clean and sanitize properly with clean cloths.