- Observed an employee eating a plate of food on the taco-prep table. Employees must not eat, chew or drink while near the food service line.
- Observed raw meats being stored above uncovered carne guisada in the walk-in cooler.Store raw animal foods below and away from ready-to-eat foods. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- During the time of inspection the hand wash sink in the taqueria area did not have hot running water. An employee turned on the hot water knob to the hand sink and hot water was restored. Ensure all hand sinks have hot water available at all times.
- Observed an employee wash their hands in the three compartment sink during the time of inspection. Ensure employees wash their hands in the hand wash sink only.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Two thermometers provided in two different reach-in coolers measured temperature in Celsius. Ensure all thermometers provided measure temperature in Fahrenheit, not Celsius.
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01/06/2016 | 79 |
- Set up water faucet in taqueria area so that the water flows long enough to become hot (110°F).
- Employees must wash their hands in a handwashing sink, not the three compartment sink.
- Ensure bags of ice have proper manufacturing labels - Name, Address, Phone Number of the establishment.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Eliminate the presence of rodents by using any approved means
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Have a readily accessible thermometer in all cold hold units (taqueria area).
- Ensure all foods are stored at least six inches above the ground (bags of soda for beverage station).
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09/30/2015 | 73 |
- PROVIDE FOR BAGS OF ICE TO HAVE A LABEL. (NAME, ADDRESS, PHONE #)
- ALL COOKED FOODS STORED IN COOLERS FOR 24 HOURS OR LONGER MUST HAVE A CONSUME BY DATE LABEL. (BEANS 5/1/15---5/8/15)
- REPAIR SINK IN KITCHEN. (WATER POOLING ON FLOOR)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (FRYERS, KNIVES (BLADE BROKEN), ICE SCOOP (STORE ON DRY/CLEAN SURFACE))
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05/26/2015 | 86 |
- Monitor use by dates of potentially hazardous foods. Condemned two expired quarter sandwiches.
- Establishment policy is to handle ready-to-eat foods by donning gloves.
- 229.164 (r) (1) (A) labeled properly. Packaged ice were not properly labeled.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside ice machine, inside coolers.
- There must be at least one person per shift who is Food Manager certified.
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11/21/2014 | 82 |
- 229.165 (d) (1) (B)free of breaks, cracks. Replace worn out/damaged untensils and dishwares.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside sandwiash cooler grill and other food contact surfaces.
- 229.165 (m) (2)non food contact dirty. Clean accumulated grease and debris on the exterior of the grill, venthood and other food equipment.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. Clean roach droppings in cabinets under kitchen sinks.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
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04/01/2014 | 90 |
- Potentially Hazardous food not at required temperature in sandwich cooler. Do not store potentially hazardous foods in sandwich cooler until it is able to hold foods at 41F or below.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing sink, not in the warewash sinks.
- Store policy is to wear gloves to handle ready-to-eat (RTE) foods. Supply food employee/s with gloves. For the meantime, use other acceptable barriers between employee hands and RTE foods.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Monitor use by dates of potentially hazardous foods stored in coolers. Condemned one expired packaged cheesburger stored in refrigerator.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers in the sandwich cooler and in the small refrigerator (for eggs, packaged sandwiches, etc).
- 229.164 (r) (1) (B) (iv) manufacturer info. Properly label bagged ice per State guidelines. Has a current State Manufacturer's permit (exp April 2014).
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: Clean and sanitize inside ice machine, inside microwave ovens, inside sandwich cooler, food prerp tables/counters and other food contact surfaces.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean exterior of all food equipment, inside cabinets, etc.
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11/07/2013 | 70 |
- PROVIDE FOR BAGS OF ICE TO HAVE A LABEL. (ESTABLISHMENT NAME, ADDRESS, PH#)
- PROVIDE FOR HAND WASHING SINK TO ALWAYS BE ACCESSIBLE. (ITEM IN SINK)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), ICE SCOOP STORE ON CLEAN/DRY SURFACE, UTENSIL FOR PICKLES STORED ON DRY/CLEAN SURFACE)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLER FOR 24 HOURS OR LONGER. (BEANS 7 DAYS/COOLER 41F OR LOWER)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (EMPLOYEE WENT HOME TO GET CARD)
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03/29/2013 | 83 |
- MAKE SURE TO KEEP SHREDDED CHEDDAR CHEESE AT A COLD HOLD OF 41 DEGREES F AND BELOW; TEMPERATURE TAKEN WAS 59 DEGREES F; CHEESE WAS SITTING ON BIN OF ICE FOR APPROX. 35 MINUTES ACCORDING TO MANAGEMENT; MANAGEMENT CORRECTED PROBLEM BY BURYING ICE BIN WITHIN ANOTHER BIN HOLDING ICE AND WATER.
- MAKE SURE TO KEEP HAND SANITIZER OR GLOVES WHEN WORKING WITH READY TO EAT TORTILLAS
- 229.167 (e) (3) (A) no towels; NO PAPER TOWELS AT HANDWASHING SINK
- ROACH DROPPINGS WITHIN SHELVES BELOW 3 COMPARTMENT SINK; WILL NEED TO USE APPROVED PEST CONTROL MEASURES MINIMIZE THE PRESENCE OF THESE PESTS; ANTS/SMALL BEETLES WITHIN NONWORKING REACH IN FREEZER; WILL NEED TO EITHER CLEAN OUT FREEZER AND USE APPROVED PEST CONTROL MEASURES OR REMOVE REACH IN FREEZER IF NOT WORKING/NOT USING.
- NEED TO PROVIDE A BACKFLOW PREVENTOR TO HOSE ATTACHMENT ON 3 COMPARTMENT SINK; MAKE SURE TO USE A FOOD GRADE HOSE(WHITE)AND KEEP HOSE ABOVE THE FLOOD LEVEL OF THE SINK.
- NO DOCUMENTATION TO SHOW PROOF OF A CERTIFIED FOOD MANAGER DURING INSPECTION; FACILITY IS REQUIRED TO KEEP DOCUMENTATION SHOWING THAT AT LEAST ONE EMPLOYEE IS FOOD MANAGER CERTIFIED DURING HOURS OF OPERATION.
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10/22/2012 | 79 |
- 229.165 (d) (1) (B)free of breaks, cracks; WILL NEED TO REPLACE MICROWAVE DUE TO CRACKING/PEELING WITHIN INTERIOR; VERY WORN.
- NEED TO MAKE SURE FOOD PERMIT IS CURRENT; EXPIRED MARCH 2012; WILL NEED TO MAKE SURE AND PURCHASE FOOD PERMIT WITHIN 10 DAYS.
- SCRAMBLED EGG AND SAUSAGE NOT AT THE REQUIRED HOLDING TEMPERATURE OF 135 DEGREES F AND ABOVE; TEMPERATURE AT TIME OF INSPECTION WAS 125 DEGREES F; WILL NEED TO REHEAT TO 165 DEGREES F FOR AT LEAST 15 SECONDS BEFORE PLACING BACK ON HOT HOLD AREA TO MAINTAIN PRODUCT AT 135 DEGREES F.
- BLEACH AND WINDEX NEXT TO SINGLE SERVICE CUPS UNDERNEATH SHELVE IN CUSTOMER SELF SERVICE AREA; NEED TO MAKE SURE TO STORE ALL CHEMICALS IN A DESIGNATED LOCATION AWAY FROM ALL FOOD ITEMS, EQUIPMENT/UTENSILS, AND SINGLE SERVICE ITEMS. 229.168 (c) (1) toxics stored.
- NEED TO MAKE SURE DRAIN LINE TO ICE MACHINE IS NOT STUCK WITHIN MAIN DRAIN; DRAIN LINE SHOULD BE APPROXIMATELY ONE AND ONE HALF INCHES ABOVE MAIN DRAIN TO ALLOW A SUFFICIENT AIR GAP; ALSO NEED TO MAKE SURE SPRAYER TO 3 COMPARTMENT SINK IS NOT BELOW THE FLOOD RIM LEVEL OR STUCK WITHIN THE BASIN OF THE SINK WHILE USING OR NOT USING, SINCE NO BACKFLOW PREVENTER IS PROVIDED; NEED TO PROVIDE A BACKFLOW PREVENTER BETWEEN HOSE AND FAUCET AND KEEP SPRAYER AND HOSE ABOVE 3 COMPARTMENT SINK AT ALL TIMES.
- 229.165 (h) (2)thermometer available; NEED A THERMOMETER FOR SMALL REACH IN COOLER HOLDING EGGS.
- MANY GNATS/DRAIN FLIES SEEN BEHIND ICE MACHINE AND AROUND BOXED SODAY SYRUPS; WILL NEED TO USE APPROVED PEST CONTROL MEASURES TO MINIMIZE PRESENCE OF PESTS.
- 229.164 (o) (7) (A) consume by date (prepared);Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
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04/09/2012 | 73 |
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.167 (e) (3) (A) no towels; PROVIDE PAPER TOWELS AT HANDWASHING SINK AT ALL TIMES.
- 229.167 (p) (11) (C)insects/pests not minimized; OBSERVED FLIES WITHIN ESTABLISHMENT.
- 229.167(p)(11)(C)rodents; RODENT DROPPINGS OBSERVED WITHIN SHELVES(BELOW SELF SERVICE AREA FOR CUSTOMERS).
- 229.165 (h) (2)thermometer available; PROVIDE THERMOMETER IN SMALL COOLER HOLDING EGGS.
- 229.165 (d) (1) (B)free of breaks, cracks; DISCARD BROKEN ICE SCOOPER; NEED TO REPLACE ALL WORN/BROKEN/DISCOLORED CONTAINERS USED FOR THE PURPOSES OF HOLDING FOOD ITEMS IN.
- NEED TO MAKE SURE TO HAVE AT LEAST ONE EMPLOYEE THAT IS FOOD MANAGER CERTIFIED AND IS PHYSICALLY PRESENT DURING ALL HOURS OF OPERATION.
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10/11/2011 | 78 |
- 229.164 (r) (1) (B) (iv) manufacturer info; Establishment needs to make sure to label all bagged ice with name and address of business either with labels/stamper; need to correct asap.
- 229.167 (p) (11) (C)insects/pests not minimized; Fruit flies and gnats observed within/inside bottom cabinets(below 3 compartment sink/handwashing sink).
- Need to make sure to raise drain lines to ice machine above open drain(approx 1" to 1 and one half inches)and not allow drain line to sit on/within open drain(need to allow a sufficient amount of an air gap).
- 229.165 (h) (2)thermometer available; Need to provide thermometers for all reach in coolers.
- 229.165 (d) (1) (B)free of breaks, cracks; Need to replace broken/cracked ice scooper.
- 229.165 (m) (1) (A)not clean; Need to clean interior of ice machine.
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04/25/2011 | 84 |
- Need to provide labels for ice bags(name of establishment, address, and phone number)when bagging own ice.
- Need to attach a backflow preventor to hose attached to 3 compartment sink.
- No soap at handwashing station.
- Label all toxic items not in original containers.
- Store ice scooper in a clean and sanitized container/bin(sitting on dirty table with crumbs); microwave dirty and in need of replacing; clean utensils sitting in a dirty bin with standing water; ice machine dirty with mildew/lime buildup; need to clean soda dispensers and around and under outside of machine(black buildup noticed); replace very discolored cutting boards(make sure in good repair).
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05/17/2010 | 83 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. Observed 10 pans of various potentially hazardous foods items left in large walk in/reach In cooler to cool down. Food service worker was observed leaving facility and did not return back during entire inspection. All item had a probed temperture range between 120°F-100°F. Recommend that all items be cooled down to 70°F within the next 2 hours or be discarded.
- Observed numberous containers of various cooked potentially hazardous foods stored in the walk in cooler that were both uncovered and unlabeled. Recommend to ensure all items are covered and labeled with Name of item and Use by date.
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- No current food safety certification could be found
- No thermometer observed for monitoring cooking. Walk in cooler without a permanently affixed thermometer. Thermometers were missing in all cooler units.
- Observed cutting board not in good repair; due to deep staining and cut marks. Recommend to either smooth planed down or replace.
- No Heimlich poster posted.
- Most recent graded inspection report must be posted in customer view.
- Observed condensation from walk in cooler dripping on the open food not protected by covered containers.
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02/12/2010 | 69 |
| No violation noted during this evaluation. | 05/15/2009 | 100 |
| No violation noted during this evaluation. | 12/16/2008 | 77 |
| No violation noted during this evaluation. | 08/15/2008 | 100 |
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