- Protect food contact items from contamination by storing items in packages, covered containers, or wrappings. Protect items from hand washing sink splahes
- Supply every handwashing sink with soap.
- Supply each handwash station with individual disposable paper towels.
- Use only food establishment approved chemicals, use licensed pest control company.
- Clean the reach in cooler
- Clean food storage containers
- Clean the ice machine
- Disclosure shall include a food note that states warning of increased of food borne illness.
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02/08/2016 | 84 |
- Reach in refrigerator air temperature is not at the proper temperature for cold holding. Food items will be stored on ice
- Hot food items must be held at 135 degrees F or hotter. Fried potaotes at 97 degrees F.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Indications of roaches observed in the establishment. Owner has a professional pest control treatment scheduled for this weekend.
- Provide thermometer for the reach in cooler
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent
- Use utensil with handles to dispense food items
- Clean the reach in cooler at the front counter and repair the drain line
- Clean the ice chest where the ice scoop is stored
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11/04/2015 | 77 |
- Open top refrigerator at 50 degrees. Food items were placed on ice.
- Supply each handwash station with individual disposable paper towels.
- Food storage containers must be in good repair. Replace the broekn chip container and lard container.
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08/17/2015 | 89 |
- Potentially Hazardous Foods (PHF) must be cooled from 135 F to 70 F within 2 hrs. According to an employee the container of rice sitting on a chest freezer was being cooled brfore being placed in the refrigerator.
- Potentially Hazardous Foods (PHF) must be cooled within 4hrs to 41 F or less.
- Potentially Hazardous Foods (PHF) must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.
- Potentially Hazardous Foods (PHF) stored in the open top reach in cooler were at 50 degrees F. The foods stored for longer than 4 hours were discarded.
- Observed the hand washing sink being used for washing the sugar containers and spatula. The hand washing sink is to be used for HANDWASHING ONLY.
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) held for more then 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.
- Observed a roach crawling on the prep table. Eliminate the presence of insects by using any approved means. Clean the dead roaches from under the three compartment ware washing sink.
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent. Observed broken flour/masa container with flour/masa spilling on the floor and broken fried potato and chip containers.
- Store foods including tortilla masa in food grade bags.
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05/18/2015 | 76 |
- PHF must be cooled from 135?F to 70?F within 2 hrs. PHF must be cooled within 4 hrs to a temperature of 41?F or less. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.
- 229.166 (k) (1) (B) approved sewage disposal. Ice machine drain line cannot discharge into the sanitizing compartment of the three compartment ware washing sink.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.
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01/12/2015 | 89 |
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside ice machine, food shelves/counters.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
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10/07/2013 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store raw eggs on shelf in cooler under all foods to prevent cross contamination.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- 229.167 (e) (2) no soap. Supply kitchen handwashing sink with soap.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means
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04/11/2013 | 78 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135F to 70F degrees within 2 hrs. ** Observed carne guisada in a 5 gallon container at 120F. Claim food item was just place there from the oven.**
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, _Equipment, dirty linens (specify activity that caused contamination of hands).
- 229.166 (i) (1) (B) HWS improper use. 229.167 (p) (5) use of wrong sinks. ** Observed hand wash and mop sink being used to store dishes, soiled rags and utensils**
- 229.164 (r) (1) (B) (iv) manufacturer info. **Observed raw beef, chicken, pork and prepared foods in freezers and coolers with no manufacturers information.**
- 229.164 (a) - Honestly presented. ** Observed Raw pork with no coverings in freezer.**
- 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. ** No handwashing observed (no hot water in front HWS) for any employees. Observed employees handling RTE food items without washing hands after handling soiled equipment.**
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. **Raw beef above chopped lettuce in water.** ** Hamburger patties stored on dirty equipment with food debris in cooler.**
- 229.164 (o) (7) (A) consume by date (prepared). **Observed numerous prepared foods over 24 hours with no date/marking system.**
- 229.166 (c) (3) hot water sufficient. ** No hot water in the front HWS**.
- The water does not flow long enough to become hot. ** Handwashing sink in front has no hot water.**
- 229.165 (k) (14) (C) quat solution. 229.165 (k) (14) (D)other solution. ** Laundry detergent used to wash and sanitize the dishware.**
- Owner's FOOD MANAGER'S CERTIFICATION has EXIPRED, no employee on site with a current FOOD MANAGER'S CERTIFICATION.**
- 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. ** Coolers and freezers without internal thermometer.**
- 229.165 (m) (1) (A)not clean. Knives stored against the wall between 2X4 with knives contaminated by old food debris.
- 229.165 (m) (1) (A)not clean. ** Dishware drying rack has grease and food debris that is contaminating the dishware.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
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01/19/2012 | 45 |
- 229.168 (i) (1) (A) employee medicine....keep seperate from foods...
- 229.165 (k) (14) (A)chlorine solution....wash(with soapy water), rinse(with clear plain water), then sanitize with bleach water (50ppm to 100ppm chlorine)....
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08/26/2011 | 94 |
- Please renew expired Food Manager's Certification....handout given...
- 229.163 (n) (2) (A) closed beverage container....use a container with lid and straw...
- 229.165 (m) (1) (A)not clean....please clean the venthood baffles as they are too greasy....
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04/07/2011 | 90 |
- Food employees were not washing hands between handling raw foods and handling clean utensils. Employees must wash their hands whenever they change from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Food employees not utilizing at least two barriers when handling ready to eat food. Prior to handling ready to eat food employees must perform a double hand wash followed by: using utensils to handle ready to eat food, handling ready to eat food with deli tissue or aluminum foil, putting on a clean pair of gloves and handling ready to eat food with gloved hands, using a nail brush on finger nails and then handling ready to eat food with bare hands, applying an alcohol based hand sanitizer to hands and then handling food ready to eat food with bare hands. If employees are going to handle ready to eat food with bare hands establishment must provide signed documentation that states handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing followed by the use of nail brushes, and or hand sanitizer.
- Observed rubbing alcohol and over the counter medicine being stored above clean plates. Do not store toxic items above food, equipment, utensils, linens, and single-service and single-use articles.
- A container of cut potatoes and a container of cut onions were being stored on top of small freezer; these items were 80 degrees F. Manager on duty stated that these items had been cut less than an hour ago and that potatoes were being fried and served to customers and that onions were going to be used to make salsa. The potatoes may be used and fried for one more hour and the the onions may be used for another three hours. All remaining food must be discarded after the allotted time. Potentially hazardous food must be kept at 41 degrees F or below or at 135 degrees F or above unless the food is being cooked, cooled, used immediately in food preparation, or when time is being used as a public health control.
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06/09/2010 | 84 |
| No violation noted during this evaluation. | 05/27/2009 | 84 |
| No violation noted during this evaluation. | 12/09/2008 | 86 |
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