| No violation noted during this evaluation. | 02/19/2016 | 100 |
- There were a few items not properly labeled with a preparation/use by/discard by date(shrimp/fish); make sure to provide these dates for all prepared, refrigerated, tcs(time and temperature control for food safety)when keeping longer than 24 hours at facility. 229.164 (o) (7) (A) consume by date (prepared).
- Provide a working thermometer for all reach in coolers. 229.165 (l) (1) (B)not calibrated.
- Remove all highly scored cutting boards or ones that become discolored and are hard to clean/sanitize; also observed a few kitchenware items(plates)on shelves that were dirty to sight/touch(make sure to rewash/sanitize items that were observed). 229.165 (d) (1) (B)free of breaks, cracks.
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11/30/2015 | 90 |
- 229.168 (b) working container not labeled; Make sure to label all working spray bottles of bleach.
- Establishment has certified food managers; however, these employees were not available during inspection. Establishment needs to make sure that they have at least one employee that is food manager certified everyday during the hours of operation.
- Make sure to keep the proper concentration of bleach within the small buckets used to sanitize food preparation surfaces.
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09/28/2015 | 91 |
- Will need to make sure and cool seafood based broth with vegetables to 70 degrees F and below within 2 hours and to 41 degrees F and below within 4 hours; this item was condemned due to improper cooling. 229.164 (o) (4) (A) (i) - Cooked PHF.
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06/16/2015 | 95 |
| No violation noted during this evaluation. | 02/26/2015 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared); Be sure to label all prepared, refrigerated, potentially hazardous food items with a use by/discard by date if keeping longer than 24 hours(puerco, refried beans, meat, chicken).
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10/24/2014 | 96 |
| No violation noted during this evaluation. | 06/10/2014 | 100 |
- Make sure to provide a use by/discard date for cooked rice in walk in cooler; also make sure to discard all food items by use by/discard date(chicarrones) 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (h) (2)thermometer available; Make sure to always provide a thermometer for all reach in coolers.
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11/15/2013 | 93 |
- 229.168 (c) (1) toxics stored; Toxic item observed stored next to cut up limes; make sure to always keep toxic items below and away from all food products and clean equipment; also make sure to label all working containers taken from bulk supplies with the common name of the toxic item(ie windex).
- 229.165 (m) (1) (A)not clean; Make sure to clean ice upper interior of ice machine; will need to clean container holding agua fresca(slightly dirty); observed some pots that were dirty and will need to be replaced; make sure also to remove containers that are cracked/broken/bad repair(bulk containers holding bulk items).
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07/22/2013 | 94 |
- Replace any chipped or cracked food containers.
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01/22/2013 | 97 |
- There was an open drink in the reach-in cooler.All drinks must have a lid and straw.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. (left info with mgr)
- Other chemicals used for sanitization not applied according to manufacture's directions. Have proper Ph and time for sanitizing.
- Clean the inside area of ice machine.
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03/13/2012 | 86 |
- 229.171 (c) (3) (B) (ii) CCP Monitored. Establishment must routinely monitor critical control points. There must be some type of a food safety plan/temperature log to monitor the seafood which is being stored in the walk-in cooler. There should be a temperature log in sheet to ensure the walk-in cooler is maintaining the seafood products at or below 41F.
- Ensure a food employee or manager on duty has a food safety managers ceritification. Currently the owner of the resturant is certified and the owner was not present during the inspection. It is required that someone must be food safety certification during hours of operation.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer. Ensure to have a working thermometer to monitor the temperature for the walk-in cooler.
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08/23/2011 | 90 |
- 229.166 (i) (1) (A)HWS not accessible.
- 229.165 (h) (3)thin probe available. 229.165 (l) (1) (B)not calibrated.
- 229.165 (d) (1) (A)smooth. THE CUTTING BOARDS NEEDTO BE REPLACED WHEN THEY ARE NO LONGER SMOOTH AND EASILY CLEANABLE.
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11/01/2010 | 91 |
| No violation noted during this evaluation. | 02/11/2009 | 73 |
| No violation noted during this evaluation. | 02/04/2008 | 80 |
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