- Observed personal drinks on tortilla-making table. Ensure all personal food/drinks are kept in a designated area; separate from all food prep areas.
- Observed food debris inside mop sink. Discontinue to use mop sink for food purposes such as ware washing. Mop sink is to be used for mopping purposes only.
- At time of inspection, hand sink did not have soap. Ensure all hand sinks are provided with soap and paper towels at all times.
- Observed cup with soapy water under front sink with sponge inside of it. Sanitizing solution should only contain bleach. Ensure sanitizing solution contains 50-100ppm bleach at all times. Use chlorine strips to ensure correct concentration.
- Both cold hold unit and walk in cooler are not equipped with a thermometer. Ensure all refrigerating units are equippend with a properly calibrated thermometer at all times.
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01/07/2016 | 87 |
- Observed beat eggs stored at room temperature in kitchen. Ensure all potentially hazardous food is stored at required cold hold temperatures at all times (41F) and below.
- Ensure all raw meat is stored at required cold hold temperatures 41F and below, at all times.
- Cold hold unit next to hot hold unit, is off temperature. Ensure all equipment is adequate to maintain product temperatur of 41F and below at all times.
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09/03/2015 | 92 |
| No violation noted during this evaluation. | 05/20/2015 | 100 |
- At time of inspection, observed towel, cup, pitcher, and spoon in small hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only. Note: 5th repeat violation. Officer hearing request will be submitted. Citations may occur on follow up.
- Hand sink hot water faucet is shut off. Employee states it is currently being repaired. Repeat violation; citations may be issued on follow up. Ensure hand sink is accessible at all times.
- Ware washing is currently done in wrong order. Ensure ware washing is done in correct order; wash (soap/water), rinse (water), and sanitize (bleach 50-100ppm), at all times.
- Employees observed not washing their hands and exposed portions of the arms before and between tasks due to hand sink water shut off. Ensure employees are washing hands before and between tasks. Ensure water is on at all times (100F).
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05/15/2015 | 86 |
- Observed a pitcher in hand sink. Observed a rat trap in hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only/at all times.
- At time of inspection, prepared, ready-to-eat food in walk in cooler did not have a use by date label. Ensure all ready-to-eat food has a use by date label. Use by date label not to exceed 7 days; day 1 being the preparation day.
- Observed rat trap in hand sink. Employees stated they placed trap in hand sink over night because that is where they have seen tracks the rat leaves overnight. Ensure establishment is properly treated for pests. Retain all invoices, seal any/all holes, cracks and openings. Ensure all food is put away at closing time, ensure floors are thoroughly cleaned; food debris eliminated. Ensure faucets are all free of any leaks.
- Currently, employees are washing hands in mop sink. Ensure all personell is washing hands properly; in hand sink with soap and hot water (100F)
- Observed containers of cooked, potentially hazardous food such as beef, set to cool at room temperature. Ensure all potentially hazardous food is cooled properly. Proper cooling methods consist of, placing containers of hot food in ice bath. Food has 2 hours to drop from 135F to 70F. Once food temperature has dropped to 70F, food must then be stored in cooler where it has 4 hours to drop from 70F to 41F or below
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01/13/2015 | 80 |
- Observed containers of cooked, potentially hazardous food such as beef, and beans, set to cool at room temperature. Ensure all potentially hazardous food is cooled properly. Proper cooling methods consist of, placing containers of hot food in ice bath. Food has 2 hours to drop from 135F to 70F. Once food temperature has dropped to 70F, food must then be stored in cooler where it has 4 hours to drop from 70F to 41F or below.
- Observed food marked with prep date 10/19/2014. Ensure all food stored longer than 24 hours is marked with a use by date. Use by date not to exceed 7 days from initial preparation day. For example, food prepared 10/28/2014 must have a use by date, marked no later than 11/03/2014. Ensure all food that exceeds expiration date is discarded accordingly.
- Observed rodent droppings in corner behind water heater. Eliminate any food source for pests, repair any leaks. Eliminate all rodent droppings. Ensure establishment is treated as soon as possible for rodents; provide all invoices.
- Cold hold unit next to toaster, is missing a thermometer. Ensure all coolers are equipped with a properly calibrated thermometer at all times.
- Observed can of soda inside cold hold unit used for restaurant food. Ensure all personal drinks are kept in a designated area; separated from all working/food storage areas. Drinks are to be in a cup with a lid and straw at all times.
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10/28/2014 | 81 |
- Observed employee switch tasks after handling ready to eat food, and return to working with food, without washing hands first. Ensure employees are washing hands properly; before returning to handle ready to eat food, after touching items which contaminate hands.
- Observed personal drink (water bottle) inside cold hold unit. Ensure all personal drinks are kept separate from all ready to eat food; in a designated area at all times. Drinks are to be kept in a cup with a lid and a straw.
- Food in walk in cooler stored longer than 24 hours is missing use by date labels. Ensure all cooked, potentially hazardous food stored longer than 24 hours, has a use by date marked. Use by date marked not to exceed 7 days from preparation date.
- Handsink in mens restroom is missing soap and paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Bleach concentration for sanitizing water is less than 50 PPM. Ensure bleach concentration is 50-100 PPM at all times. Use test strips.
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06/30/2014 | 79 |
- Observed employee drink out of open cup in between making dough for flour tortillas. Ensure employees are not consuming drinks or food while preparing food. All drinks must be separate from food prep areas in a cup with a lid and a straw at all times.
- Observed emmployee handle ready to eat food (flour tortillas) without gloves. Ensure proper barehand food handling documentation is provided including the following; 1. Two barriers will be used when handling food with bare hands (double hand wash, and hand sanitizer). 2. Corrective action will occur if employees fail to follow procedure. (discard food handled improperly, re-train employees). 3. Signatures from all employees acknowledging policy and corrective measures.
- Use by date marked is not labeled on ready to eat food stored longer than 24 hours. Ensure all food stored longer than 24 hours has a use by date label; day 1 counts as the day food was prepared.
- Reach in cooler and cold hold unit are not working properly; temperature range 48-52 degrees F. Ensure equipment is in good repair and able to maintain product temperature of 41 degrees F or below at all times.
- Notice: Food permit is expired as of 01/2014. Ensure permit is obtained by today to avoid late fees. Current permit must be posted at all times.
- Cold hold unit is missing a thermometer. Ensure all coolers are equipped with a working thermometer at all times.
- Ensure ware washing is done in correct order. 1. Wash (soap&water), 2. rinse (water), sanitize (bleach 50-100 ppm & water), at all times.
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02/28/2014 | 71 |
- Hand wash sink water lines are shut off due to leak. Hand washing is currently done at mop sink. Ensure hands are washed in hand sinks only and at all times.
- At time of inspection, prepared, ready-to-eat food in walk in cooler did not have a use by date label. Ensure all ready-to-eat food has a use by date label. Use by date label not to exceed 7 days; day 1 being the preparation day.
- Bleach water in sanitizing solution buckets does not contain bleach. Ensure sanitizing solution has bleach in water; bleach level 50-100ppm.
- At time of inspection, ware washing was done incorrectly. Ensure all ware washing is done in correct format; wash, rinse, and sanitize. Sink 1- soap and water solution (washing), sink 2- water (rinsing), sink 3- bleach and water solution (sanitizing).
- Observed black mold build up in interior of ice machine. Ensure all mold is eliminated and ice machine interior is cleaned and sanitized.
- Ensure at least one person at this establishment is food manager certified and present at all times; provide certificate.
- At time of inspection, hand sink water was shut off due to leak. Ensure leak is repaired and hot water is available at all times.
- At time of inspection water at hand sink was not accessible. Ensure water for hand washing procedures is accessible at all times.
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09/23/2013 | 77 |
- 229.165 (g) (2) (A)3 comp sink. 229.165 (k) (14). Need to use wash, rinse and sanitize method for manual warewashing.
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05/24/2013 | 97 |
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