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12/02/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 6 |
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| Inspection Memo: |
Re inspection scheduled for 12/16/2024
Observations:
-Warm water/Front and Back Hand wash sinks/100 degrees F
-WArm water/Bar Hand wash sink/100 degrees F
-Warm water/Women's restroom hand wash sink/100 degrees F
-Hot water/Food PRep sink/135 degrees F
-Hot water/3 compartment sink/140 degrees F
-Chlorine sanitizer/Ware wash machine/<50 ppm
-Quaternary sanitizer/Linen buckets/0 ppm
-Ambient/One door upright/39 degrees F
-Pico De Gallo/4 Door UNit/40 degrees F
-Shrimp/4 Door Unit/39 degrees F
-Fried Fish/Deep Fryer/180 degrees F
-Cilantro Rice/Hot holding unit/178 degrees F
-Beans/Hot holding unit/160 degrees F
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06/07/2024: Revisit/Reinspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Reinspection conducted of major violations noted at inspection 6/5/24.
* 4 drawer refrigerated unit that was observed not in use. Ambient temperature was observed at 38*. Repair had been called for this refrigerator due to drawers not fully closing, and will not be used until it has been repaired and is maintaining a temperature of 41* or below.
* Sanitizer solution in bucket was observed at 200+ ppm quat ammonium. Prior to placing wiping cloths in buckets, soak with sanitizer solution from dispenser.
* Ambient temperature in walk in refrigerator was observed at 38-39*. Raw fish and chipotle aioli in walk in were probed at 42*. Lower temperature in walk in and monitor so that all potentially hazardous foods are held at 41* or below. Provide accurate thermometer in walk in refrigerator.
* Fish is not currently being served, no improperly held cooked fish observed during inspection.
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04/04/2024: Revisit/Reinspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
This is the re inspection to the routine inspection conducted on 4/2/2024.
The following violations have been corrected:
4) Employees educated on designated eating areas. Eating shall not be done in a food prep area by employees.
5) Frequency of hand washing has increased. Employees shall wash hands when switching tasks, changing gloves, or whenever contamination may have occurred.
5) Employees now using gloved hands or utensils for food prepping at the main cook line. Contact with Bare hands shall be minimized as much as possible while food prepping.
6) Bar hand wash sink is now stocked with soap and paper towels in the respective dispensers.
6/41) Leak at the bar hand wash sink has been repaired allowing for full usage by employees. Employees observed washing hands with soap and paper towels in bar area.
7) Potentially hazardous food items in refrigerator drawer are measuring at 41 degrees F or below.
14) Ware wash machine is now dispensing chlorine at a concentration of 50-100 ppm. Ware wash machine is now approved for usage.
27) Ice compartment at the carbonated soda dispenser has now been supplied with a lid for protection. Continue to provide coverage for ice compartment.
43) Toilet in women's restroom has been repaired.
44) Doors remain closed to keep a fully enclosed facility.
45) Flooring in the ware wash area has been re tiled and re grouted.
45) Excessive water build up on the floor surfaces has been removed. Continue to dispose of excess liquid build up thru floor drain and floor sinks.
The following violations still need to be corrected:
27) Multiple bulk food items were observed in food containers with handles of utensils making contact with food item. Bulk food
utensils shall be stored in manner that eliminates contact between food items and handles. Remove utensils from bulk food items.
41) Observed pooling waste water on the bottom shelf of the reach in unit at the bar area. Clean and sanitize bar unit and repair or
replace unit to eliminate condensate waste build up on the bottom shelf.
Facility issued Green Placard.
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04/02/2024: Routine Inspection
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| Violations: | Major - 3 |
| | Minor - 8 |
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| Inspection Memo: |
Re inspection scheduled for 4/4/2024
Observations:
-WArm water/Kitchen hand wash sinks/100 degrees F
-Hot water/3 compartment sink/130 degrees F
-Beans/Hot holding unit/169 degrees F
-Ceviche fish/Prep unit/41 degrees F
-Cheese/Refrigerator drawer/44-45 degrees F
-Salsa/WAlk in unit/39 degrees F
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09/28/2023: Revisit/Reinspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
This is a follow up inspection to the routine inspection conducted on 9/20/2023.
The following violations that were not corrected on site have now been corrected:
7) Following food temperatures in the 4 door prep unit measured below 41 degrees F:
-Fish at 40 degrees F
-Shrimp at 39 degrees F
-Pico de Gallo at 38 degrees F
4 door unit is now approved to store potentially hazardous foods.
30) To go containers are now being protected underneath shelving.
41) Both faucets at the 3 compartment sink are now functional. Hot water at 130 degrees F is being supplied to both faucets.
45) Missing tiles underneath the main prep unit at the cook line have been replaced.
The following violation still needs to be corrected:
27) Lid at the ice machine was observed to be deteriorating leaving an opening into the ice compartment.
Repair or replace lid on ice machine to allow for proper protection of the ice.
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09/20/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 7 |
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| Inspection Memo: |
Observations:
-Warm water/Hand wash sinks/100 degrees F
-Warm water/Women's restroom hand wash sink/100 degrees F
-Hot water/food prep sink/153 degrees F
-Hot water/3 compartment sink/154 degrees F
-Quaternary sanitizer/Kitchen Linen buckets/200 ppm
-Quaternary sanitizer/Bar Linen buckets/200 ppm
-Chlorine sanitizer/Ware wash machine/50-100 ppm
-Diced tomatoes/Large Main prep unit/39 degrees F
-Blue Cheese/Large Main prep unit/39 degrees F
-Beef/Large Main Prep unit/40 degrees F
-Beans/Hot holding unit/146 degrees F
-Chicken/Hot holding unit/140 degrees F
-Ambient/Walk in unit/37 degrees F
-Milk/Walk in unit/37 degrees F
-Pico de Gallo/Walk in unit/40 degrees F
-AMbient/Fruit prep unit/39 degrees F
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02/06/2023: Revisit/Reinspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
This is a follow up inspection to the routine inspection conducted on 02/02/2023.
The following violations have been corrected:
6) Hand wash sink in the bar area is now stocked with soap and paper towels.
14) Ware wash machine is now supplying chlorine sanitizer at 50 ppm per cycle.
Ware wash machine is now approved to use for utensil/equipment washing.
28) No food items observed at the hand wash sink near the cook line.
40) Wiping cloths now being stored in approved sanitize.
The following shall be corrected:
1) Observed missing tiles underneath the ware wash machine. All floor surfaces shall be smooth and easily cleanable.
Repair or replace flooring underneath the ware wash machine.
2) Observed grouting deteriorating near the office and ice machine area. ALl floor surfaces shall be smooth and easily cleanable.
Replace grouting on floor surfaces.
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02/02/2023: Routine Inspection
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| Violations: | Major - 1 |
| | Minor - 6 |
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| Inspection Memo: |
Re inspection scheduled for 2/6/2023. If more re inspections are required then a fee of $417 will be applied.
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06/27/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
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| Inspection Memo: |
Other Observations:
Warm water/Hand wash sinks: 100 degrees F
Warm Water/Bar Hand wash sinks: 100 degrees F
Hot water/3 comp sink/130 degrees F
Chlorine sanitizer/WAre wash machine/ 50 ppm
Quaternary Sanitizer/Linen Buckets/ 200 ppm
Packaged sauces/pico de gallo/ walk in unit: 38 degrees F
Pico de gallo| Tilapia| Beef: 38 degrees F
Shredded Chicken| Beans: 158 degrees F
Ceviche|Pico de Gallo: 41 deggrees F
