- Employee drinks in the food service line. Employees must not eat, chew, drink while in the food service line.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Ensure registering and successfully completing a Food Manager Certification course so that there is a certified food manager on shift at all times.
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01/08/2016 | 85 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Ensure date labels are correct.
- Employees must drink from a closed container with straw away from food line and prep areas.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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09/15/2015 | 88 |
- Cleaning sponge found in handwash sink in kitchen. Use this sink is for handwashing only.
- Foods not protected by storage in packages, covered containers, etc.(In walk-in cooler, and reach-ins) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. In reach-in and walk-in coolers. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Hand wash station has no paper towels. (Front handwash sink) Supply each handwash station with individual disposable paper towels.
- For sanitation cycle PH concentration was not adequate. (Manual ware wash lacked sanitation cycle) Follow PH/concentration chart.
- Potentially Hazardous Food contact surfaces/equipment not clean. (slicer needs t be cleaned and sanitized after use.) Clean and sanitize all equipment. Equipment used in storing food inside reach-in cooling units not properly cleaned.(walk-in shelving needs cleaning) Clean equipment used for storing foods in reach in units.
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02/26/2015 | 79 |
- Employee drink in cooler next to ready to eat foods; Provide that an area is designated employee only for drinks. Employees must drink from clean closed beverage with lid and straw containers with clean hands and away from food prep areas. Observed wire mesh sponge for washing pans in hand sink by 3-compartment sink, Provide that hand sinks are used for washing hands only.
- Raw animal food stored with cooked ready-to-eat food. Raw animal food stored with raw ready-to-eat food. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Provide that a Food Manager Certification is on shift at all times.
- Reach-in coolers lacked thermometers. Provide that all cold-hold unit have thermometers.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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10/20/2014 | 83 |
- Observed cold hold unit between hot hold unit and stove to be at 50 degrees F. Cold hold unit was cold but not food items. Ensure food items are at 41 degrees F or below. Recommend double stacking bins with bottom bin holding ice or using Time only.
- Observed wait staff cleaning up table of dirty dishes then go re-fill drinks. Ensure wait staff washes hands after switching tasks.
- Observed raw shelled eggs above pre-made cheese enchiladas. Observed flautas, menudo, raw pork chops with out covers. Observed cooked pork chops below raw beef in reach in cooler. Observed box of lemons below dirty dishes. Ensure food hierarchy is implemented and all foods are protected from cross contamination.
- Observed wait staff cleaning up table of dirty dishes then go re-fill drinks but did not wash hands because sink is not accessible. Provide for hand sink in wait staff area.
- Observed cups in wait staff area not fully dried. Ensure all utensils are air dried prio to usage.
- Observed cutting boards needing to be replaced (wait staff). Observed soda nozzles needing to be cleaned. Observed magnetic strip for knifes needing to be cleaned. Observed prep tables needing to be cleaned after cutting raw beef. Clean equipment before each task. Clean and sanitize all equipment to be used for food storage, prep, or service.
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07/16/2013 | 78 |
- Observed various meats in the freezer without covers or dates and visible freezer burn.
- 229.164 (f) (2) (A) (iv) not covered.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (r) (3) (D)no sanitization. Chemical sanitation not connected to dishwashing machine. No sanitizer. COS
- 229.165 (m) (1) (A)not clean. Clean and sanitize metal racks, plastic racks in refrigerator. Replace large cutting boards, and blocks and ensure to clean and santize on a daily basis. Clean inside and outside of refrigerators and counter surfaces.
- 229.164 (o) (6) (A) PHF>135.
- 229.164 (o) (9) (A) (i) Time Only.
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01/16/2013 | 77 |
- Observed food handling employees not washing their hands without soap and not drying thier hands properly. Retrain all food handling employees to wash their hands for 20 seconds (Ready to Eat 40 sec) and dry their hands throurghly.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (o) (9) (A) (i) Time Only.
- 229.164 (o) (9) (A) (iv) written records.
- 229.167 (e) (2) no soap. No soap at lone handsink in kitchen. Handsink must be available at all times for employees to wash their hands properly.
- 229.165 (m) (1) (A)not clean. Clean and sanitize all soda nozzles. Soda nozzles with evidence of black debris buildup.
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07/19/2012 | 77 |
- Chicken Fajitas in smaller cooler at 52F. Ensure all PHF is stored 41F or below.
- 229.164 (o) (6) (A) PHF>135. Whole chicken outside oven at 87F. Stated chicken was cooked prior and forgot to insert warming oven. Whole chicken was Rapidly reheated.
- 229.166 (i) (1) (B) HWS improper use. Observed employee defrosting shrimp in handsink. Handsink must only be used handwashing.
- Observed many open employee drinks in prep and drink areas. Ensure all employee drinks have a tight fitting lid and staw.
- Observed food handling employee chewing gum. Gum was discarded on site. Retrain all employees not to eat, chew any food items in prep/kitchen areas.
- Condensation from RIC falling onto uncovered gravy in RIC. Gravy was discarded. Investigate and correct leaking condensation in RIC.
- 229.165 (m) (1) (A)not clean. Ensure cutting boards, food contact surfaces meat saw, large mixing bowls, and inside refrigerators are clean and sanitized and in good condition.
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01/25/2012 | 79 |
- OBSERVED IMPROPER COOLING OF CHICKEN IN COOLER. CHICKEN AT 156F IN COOLER. ENSURE ALL FOODS ARE COOLED PROPERLY 135F--2HRS--70F--4HRS--41F OR BELOW.
- IMPROPER HANDWASHING; OBSERVED FOOD HANDLER HANDLE SANITIZING TOWELS THEN RETURN TO HANDLING FOOD TASKS SUCH AS TOUCHING PLATES WITHOUT WASHING THEIR HANDS.
- OBSERVED ROACHES IN KITCHEN AND IN PREP AREA. CONTACT PEST CONTROL FOR ASSISTANCE.LAST SERVICE IN FEB 2011.
- IMPROPER SANITIZING SOLUTION AT SANITIATION CONTAINERS. SANITATION LEVEL 0PPM. ENSURE SANITIZING SOLUTION IS 200 PPM FOR COUNTERS AND NON FOOD CONTACT SURFACES.
- AT DISHWASHER FOUND NO CHEMICAL SANITIZER DUE TO SANITIZER IS RUN DURING WASHING CYCLE. AT 3 COMPARTMENT SINK/MANUAL WAREWASHING DISHES OBSERVED NO SANITIZING; LAST STEP IS SKIPPED/NOT UTILIZED.
- Various food contact surfaces must be cleaned and sanitized.*Microwaves,discard worn,chipped,knives (blades), cutting boards (observed mold). Ensure to use scoopers not bowls for scooping dry storage.Clean inside coolers and repaint surfaces if necessary.Clean and sanitize spigots at soda fountain and metal paneling,observed buildup of mold.
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03/14/2011 | 79 |
- Provide all employee drinks in reach in coolers to be stored away and below all food items.
- Provide all food items to be covered when stored in walk in freezer and cooler(make sure to store all meat in a container or wrapping; frozen meat sitting on shelf in walk in freezer with no protection).
- Make sure to clean outside of meat cutter; make sure all utensils are in good repair(rusty can openers);make sure all utensils are clean and that the bins they are stored in are clean, as well; dirty plates; mechanical warewashing machine needs extensive cleaning on outside and inside(great amount of lime buildup); provide all coolers to be cleaned of spilled food debris; shelving units in walk in cooler and freezer needing cleaning of debris and dust.
- Reach in cooler reading temperature at 48 degrees; all potentially, hazardous food items were removed and placed in a properly working unit;all food items were still within time restrictions.
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11/16/2009 | 86 |
| No violation noted during this evaluation. | 01/15/2009 | 84 |
| No violation noted during this evaluation. | 02/19/2008 | 100 |
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