- Hot, cold running water not provided, pressure inadequate
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02/24/2016 | Re-Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Hot, cold running water not provided, pressure inadequate
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Insects, rodents present
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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02/03/2016 | Inspection | FMTC Noemy Palacios, expires 7/2018, no:49141
Grade D
Seats 10 |
| No violation noted during this evaluation. | 01/20/2016 | Re-Inspection | - Facility now has hot running water in the kitchen. New hot water heater has been installed. |
- Hot, cold running water not provided, pressure inadequate
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01/05/2016 | Re-Inspection | - Previous violations corrected; light fixtures remain unshielded |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Hot, cold running water not provided, pressure inadequate
- Improper use and storage of clean, sanitized equipment and utensils
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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12/29/2015 | Inspection | - Cooked refried beans in steam table 148 degrees F.
- Cooked rice in 2-door kitchen cooler 38 degrees F.
**Operator to call office tomorrow with update on hot water in kitchen. Must be addressed as soon as possible.** |
- Hot, cold running water not provided, pressure inadequate
- Insects, rodents present
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/17/2015 | Inspection | Grade C
Seats 10 |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/29/2015 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper thawing procedures used
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/11/2015 | Inspection | One dozen beef and chicken empanadas stored on display at room temperature at 69 degrees for >2 hours.
- Empanadas discarded
Container of 2 pounds of sour cream left out on front counter at 59 degrees F. for 45 minutes per staff.
- Sour cream returned to cooler |
| No violation noted during this evaluation. | 06/11/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
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04/29/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
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11/19/2014 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/12/2014 | Inspection | Cardboard case of raw eggs stored in back room cooler over dressings, creamers, sour cream, and jalapenos. These foods will not be cooked.
- Eggs relocated to bottom shelf away from ready-to-eat foods |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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08/20/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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08/06/2014 | Re-Inspection | About 1 dozen grilled chicken breasts in pan, uncovered, on top of ice machine between 89-99 degrees F. Chicken cooked around 1:30 PM today.
- Chicken moved to cooler
The following foods were found in the kitchen 2-door cooler and were cooked either yesterday or earlier: one pan (~8 pounds) of refried beans at 51 degrees F.; pan of (~4 pounds) breaded chiles with cheese 52 degrees F.;40 pounds of ground beef 64-74 degrees F.; 2 pans (~10 pounds each) cooked rice 50+51 degrees F. All pans are covered with lids. Starting temperature inside unit was 37 degrees F. Chicken tamale in same unit 45, green sauce 39.
- All poods that are potentially hazardous >45 degrees F. were discarded
Raw chicken breasts in bain marie 52-54 degrees F., sour cream 48, raw steak 50, all in top of unit. No thermometer seen in unit.
- Foods placed in pan of ice inside unit, temperatures >45 < 2 hours |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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07/24/2014 | Inspection | 4 pans of about 8 pounds each refried beans, cooked yesterday, between 54-61 degrees F. Pans are stacked and covered. Taco meat in same unit (kitchen cooler) 42, raw steak 44.
- Beans discarded
Raw eggs, wrapped, stored on top shelf of rear room cooler over container of sour cream, salsa, and a cantaloupe.
- Eggs relocated to bottom of unit |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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06/10/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
05/07/2014 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/27/2014 | Inspection | |
| No violation noted during this evaluation. | 11/19/2013 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper use and storage of clean, sanitized equipment and utensils
|
05/31/2013 | Inspection | There was no adequate stem thermometer available at time of inspection. Stem thermometer that was there did not have clear delineated temperature markings, only rare, medium, and well delineations.
Numerous boxes (tomatoes) bag of beans, boxes of toco shells stored on the floor of the storeroom
Single service containers stored incorrectly (corrected so that open side faces down)
Rice soaking in bucket; bucket uncovered and sitting on the floor near the kitchen sink. Bucket of rice was covered, and move over into corner.
Thermometers missing in lower coolers, and at bar area where milk, cream and juice is stored.
Cutting board (not being used at all during inspection) and knife, left dirty on counter.
Can opener dirty. |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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04/24/2013 | Re-Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Pesticide application not supervised by a certified applicator
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
03/25/2013 | Inspection | |
| No violation noted during this evaluation. | 06/25/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
02/03/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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01/25/2012 | Inspection | |
| No violation noted during this evaluation. | 01/06/2012 | Re-Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
12/27/2011 | Inspection | One dozen small containers of bleu cheese dressings (single portions) in sliding door kitchen cooler at 56 degrees F., in unit several days. No other hazardous foods in unit. Non hazardous foods also greater than 45 degrees.
- Dressings discarded. Repair person scheduled for visit.
About 4 raw chicken breasts in large kitchen bain marie at 50 degrees F., in unit since opening. Other foods are 45.
- Chicken breasts immediately grilled and will be placed in hot holding. Repair person scheduled for visit. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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04/06/2011 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
03/14/2011 | Re-Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Hot, cold running water not provided, pressure inadequate
|
02/22/2011 | Inspection | |
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
10/14/2010 | Re-Inspection | |
| No violation noted during this evaluation. | 09/15/2010 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Insects, rodents present
- Hot, cold running water not provided, pressure inadequate
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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09/07/2010 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
|
04/02/2010 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
12/18/2009 | Re-Inspection | |
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Hot, cold running water not provided, pressure inadequate
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Pesticide application not supervised by a certified applicator
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
12/04/2009 | Inspection | |
| No violation noted during this evaluation. | 11/13/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
05/08/2009 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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03/10/2009 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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02/23/2009 | Inspection | |
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