| No violation noted during this evaluation. | 02/26/2016 | 100 |
- Potentially Hazardous Foods must be maintained at 135°F or above. Observed chicken fajitas at approximately 123F during time of inspection. The manager stated the fajitas had been in the hot holding unit for approximately two hours therefore they were rapidly reheated to 178F and placed back into a hot holding unit.
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11/06/2015 | 95 |
- Observed salsa bar in dining room holding a temperature of approximately 52F at time of inspection. Manager promptly removed salsas, pico de gallo, etc. to a cold hold area until salsa bar can retain a temperature of 41F or below. Salsas, pico de gallo, etc. were recently prepared in kitchen (prep cook was blending salsas and chopping tomatoes/preparing pico de gallo during inspection) so food was not discarded. Ensure food is maintained at a temperature of 41F or below if the food is to be held for more than four hours.
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08/24/2015 | 95 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks msut be used for handwashing only.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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01/29/2015 | 93 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food (PHF) not at required temperature in cooling unit. Ensure PHF are held at 41F or below in a cold holding unit.
- 229.166 (i) (1) (B) HWS improper use. Handinsks must be used for handwashing only. Observed a cutting board in back handsink and a orange juice top in the other. Also, ensure handsinks are easily accessible (do not block).
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09/25/2014 | 91 |
- 229.166 (f) (2) (A)HWS>100F. The establishment must have water under pressure at each access point in the food establishment during all hours of operation.
- 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food.
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02/21/2014 | 92 |
- 229.163 (h) (8) before gloves. Wash hands before donning gloves and whenever one changes 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.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store vegetables/reay-to-eat foods on shelf above raw meats in cooler/s to prevent cross contamination.
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10/10/2013 | 92 |
- Store raw meats under vegetables and cooked foods to prevent cross contamination. Observed raw shrimps above vegetebles in the walk-in cooler.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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05/10/2013 | 92 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed food items at 47F Guacamole, Pico de gallo, Diced Tomatoes.**
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. ** Observed white sauce at 121F, advised to reheat above 165F.**
- 229.165 (r) (3) (D)no sanitization. ** Cleaning rags left out of a sanitizing solution.**
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03/21/2012 | 87 |
- Potentially Hazardous food not at required temperature in cooling unit. **PHF observed at 56/60F in drawer cooler by grill.
- 229.163 (g) Wash before RTE. Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. ** HACCP used as a time variance for condiments without any ID of container to determine which container matches the appropriate time to discard. EXAMPLE 1-16 containers item #4 is for the only tomato product and has a countdown to discard but there are 4 additional containers with tomato product containers and no container is numbered. ALL containers should be numbered or have some ID that will ID container to countdown to discard.
- Cooler down and unable to hold 41F or below. Tape off cooler and ID the cooler out of order and do not allow the cooer to be used.
- 229.165 (g) (2) (A)3 comp sink. 229.165 (k) (14) (C) quat solution. 229.165 (r) (3) (D)no sanitization. ** Observed handwashing of dishes not using a sanitizing solution (quat) until the mistake was pointed out to the establishment.
- 229.165 (h) (3)thin probe available. **Missing thermometers in drawer coolers or thin probe available.**
- 229.165 (m) (1) (A)not clean. Equipment used in storing food inside reach-in cooling units not properly cleaned. ** Observed heavy food debris accumulation from beef/chicken in drawer coolers.
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09/15/2011 | 71 |
| No violation noted during this evaluation. | 12/01/2010 | 100 |
- #7-Employees need to wash hands inbetween performing food preparation and performing other duties.
- #16-Keep handwashing sinks accessible. Do not block and or store items inside sink.
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03/03/2010 | 93 |
| No violation noted during this evaluation. | 03/20/2009 | 100 |
| No violation noted during this evaluation. | 09/24/2008 | 100 |
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