| No violation noted during this evaluation. | 01/11/2016 | Physical Recheck |
- Food is properly labeled
Observation: Several packaged on site products are not properly labeled
- Physical facilities maintained in good repair
Observation: Flooring behind meat counter not maintained in good repair.
- Sanitizers
Observation: Staff mixed bleach sanitizer at 200ppm. Added water to correct concentration during inspection.
- Foods prepared in a private home may not be used of offered for human consumption
Observation: Facility is making tamales at home and selling at store. Staff will remove all product from premises.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Homemade salsas and fresh cream is not date marked for keeping over 24 hours.
- In-use utensils, between-use storage
Observation: Handle of scoop for self service pork rinds lies in product. Staff places scoop out of product.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: No ventilation system in place to cook fried items on site.
|
12/17/2015 | Regular |
- Light bulbs, protective shielding
Observation: Light bulbs not shielded.
- Package integrity
Observation: Packages of food with holes and dirt in them. Food packages were voluntarily discarded during inspection. Corrected.
- Physical facilities maintained in good repair
Observation: Flooring not maintained in good repair.
|
06/22/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager.
- In-use utensils, between-use storage
Observation: Tongs stored in food. Tongs were removed during inspection. COrrected.
- Outer openings are protected
Observation: Back door open. Back door was closed during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Food storage containers not labeled with the common name of the food.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink provided in back prep area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food containers of salsa not date marked.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Packages of food with bugs in it. Packages were voluntarily discarded during inspection.
- Miscellaneous sources of contamination
Observation: Food containers that were open during inspection. Food containers were closed during inspection.
- Duties of PIC
Observation: Due to repeat violations PIC unable to properly perform duties as required by the food code.
- Package integrity
Observation: Food containers with holes. Packages were voluntarily discarded during inspection.
- Physical facilities maintained in good repair
Observation: Flooring not maintained in good repair.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Food properly labeled with major food allergens
Observation: Major allergens not labeled on various foods.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink behind meat counter not turned on. Sink was turned on during inspection.
- Food is properly labeled
Observation: Various foods not properly labeled.
- Plumbing system maintained in good repair
Observation: Leak at hand sink.
- Light bulbs, protective shielding
Observation: Light bulbs not protected.
|
06/15/2015 | Regular |
- Sanitizers
Observation: Observed bleach sanitizer above 100ppm. Water was added to solution during inspection. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed no barrier in between raw poultry and raw beef and raw pork. Barriers were provided during inspection. Corrected.
|
07/23/2014 | Physical Recheck |
- Hand drying provided
Observation: Observed no hand drying provided at hand sink.
- Cleaning procedure
Observation: Observed hand washing procedures not being followed due to no hot water provided at establishment.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Observed no hot water at hand sink.
- Food is properly labeled
Observation: Observed foods packaged in the establishment not labeled as required by law.
- Capacity, availability, and pressure of hot and cold water
Observation: Observed water turned off in establishment.
- Demonstration of Knowledge
Observation: Observed person in charge unable to answer questions posed by Inspector.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw animal food stored next to ready to eat foods in back meat counter.
- Sanitization methods - hot water, chemical
Observation: Observed utensils not being properly sanitized due to no hot water.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed sauces not date marked in back meat counter area.
- Plumbing system maintained in good repair
Observation: Observed plumbing not maintained in good repair.
- Physical facilities maintained in good repair
Observation: Observed cooler with leak coming from bottom of cooler.
- Duties of PIC
Observation: Observed person in charge not perform duties as required by code.
|
07/07/2014 | Routine |
- Food is properly labeled
Ingredient label not provided on re-packaged food items.(beans,etc.)
- Hand drying provided
Use the handsink for handwashing, do not wash hands in the warewashing sinks. Provide paper towels at the hand wash sink.
- Liquid food or unpackaged ice dispensing equipment
Provide a scoop in each food bulk bin.
- Cleanability of floors, walls, and ceilings
Shield the lights above the meat counter area. Seal all areas where the floors and walls meet.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Material characteristics of non-food contact surfaces
Do not use bare wood in meat counter area. Provide surfaces that are smooth and easy to clean.
- Roasts held at a temperature of 130°F or above
Warmer hot hold foods temp,98*,99*,123*. Discarded food that were not 135* or higher. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Use the handsink for handwashing, do not wash hands in the warewashing sinks. Provide paper towels at the hand wash sink.
- Light bulbs, protective shielding
Shield the lights above the meat counter area. Seal all areas where the floors and walls meet.
- Food temperature measuring devices are provided and readily accessible
PROVIDE A THIN TIP PROBE THERMOMETER for checking temperature of hot and cold foods.
|
08/13/2013 | Routine |
- Liquid food or unpackaged ice dispensing equipment
Provide a scoop in each food bulk bin.
- Cleanability of floors, walls, and ceilings
Shield the lights above the meat counter area. Seal all areas where the floors and walls meet.
- Material characteristics of non-food contact surfaces
Do not use bare wood in meat counter area. Provide surfaces that are smooth and easy to clean.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Food is properly labeled
Ingredient label not provided on re-packaged food items.(beans,etc.)
- Food temperature measuring devices are provided and readily accessible
PROVIDE A THIN TIP PROBE THERMOMETER for checking temperature of hot and cold foods.
- Using a handwashing sink- operation and maintenance
Use the handsink for handwashing, do not wash hands in the warewashing sinks. Provide paper towels at the hand wash sink.
- Roasts held at a temperature of 130°F or above
Warmer hot hold foods temp,98*,99*,123*. Discarded food that were not 135* or higher. Corrected at time of inspection
- Hand drying provided
Use the handsink for handwashing, do not wash hands in the warewashing sinks. Provide paper towels at the hand wash sink.
- Light bulbs, protective shielding
Shield the lights above the meat counter area. Seal all areas where the floors and walls meet.
|
08/13/2013 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Food temperature measuring devices are provided and readily accessible
Provide thermometers in all cold hold units.
- Cleaning of maintenance tools and mop water disposal
Provide indirect drain to sinks used for food preparation.
- Cleanability of floors, walls, and ceilings
Seal all floor/wall junctures.
- Food is properly labeled
Label all food containers as to the contents, ingredient, weight or amount, price, address & name of establishment.
- Handwashing cleanser, availability
Provide soap & paper towels at all hand sinks.
- Hand drying provided
Provide soap & paper towels at all hand sinks.
- Manual warewashing sinks requirements
Provide test strips, provide warewashing sink with coved edges.
- Test kit provided and used to measure sanitizing solution concentration
Provide test strips, provide warewashing sink with coved edges.
- Toilet room
receptacle, enclosed, fixtures clean
- Designated areas for employees
use of designated areas by employees
|
07/22/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Cleaning of maintenance tools and mop water disposal
Provide indirect drain to sinks used for food preparation.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Food is properly labeled
Label all food containers as to the contents, ingredient, weight or amount, price, address & name of establishment.
- Food temperature measuring devices are provided and readily accessible
Provide thermometers in all cold hold units.
- Toilet room
receptacle, enclosed, fixtures clean
- Manual warewashing sinks requirements
Provide test strips, provide warewashing sink with coved edges.
- Hand drying provided
Provide soap & paper towels at all hand sinks.
- Handwashing cleanser, availability
Provide soap & paper towels at all hand sinks.
- Test kit provided and used to measure sanitizing solution concentration
Provide test strips, provide warewashing sink with coved edges.
- Cleanability of floors, walls, and ceilings
Seal all floor/wall junctures.
|
07/22/2013 | Routine |
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