History: Since 2000, the restaurant and bar has largely received inspection ratings of good and excellent, though it had two needs improvement ratings in the mid-2000s.
What the inspector saw: The inspector observed nine priority violations, a number of which were corrected on site. Those included an employee washing their hands in the warewashing sink, raw eggs stored above ready-to-eat foods, wares stored as clean with food debris, a cookline cooler not keeping foods at established temperatures, food stored without proper date marking and a can of insecticide stored near prep sink.
Follow-up: The restaurant passed a follow-up inspection on July 3.
Response: Owner Ramiro Flores said that “every single issue on that list was either corrected that day or soon thereafter.” He added that some of the issues were due to a new cook, who will soon be taking the county’s food safety certification course.