- Several potentially hazardous foods (meat, chicken, beans) set out to cool down at room temperature on top of the chest freezer - CORRECTED ON SITE
- Employees were storing container of wiping towels inside the kitchen area hand washing sink, blocking its use at the time of inspection - CORRECTED ON SITE
- Cook was handling flour tortillas with her bare hands (no barrier used such as disposable gloves or utensils) while preparing plates for customers - CORRECTED ON SITE
- 5 live flies were observed throughout the kitchen, area while food was being prepared and served
- Bottled water with twist off cap is not an approved beverage container for employees in the kitchen - CORRECTED ON SITE
- Wiping towel containers in kitchen and at waitress station, had less than 50 ppm of sanitizing solution (bleach) to properly sanitize food contact surfaces and dining room tables - CORRECTED ON SITE
- Whole raw in-shell eggs were being stored on counter of cold hold unit at room temperature - CORRECTED ON SITE
- Only food grade bags are allowed to be used to store raw or cooked foods
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03/28/2016 | 76 |
- Must keep green hot sauce, prepared earlier in the morning, on ice, in cooler, or hot at all times. Do not store sauce on counter at room temperature.
- Do not store cooked chicken on counter at room temperature to cool down. Must place on ice or use cooler or freezer to rapidly cool down chiciken.
- Walk in cooler was holding temperature at about 46 to 47 degrees F. at time of inspection. Potentially hazardous foods were moved to another refrigerator and freezer during the inspection.
- All employee beverages located in kitchen area must have a tight fitting lid with a straw (to eliminate possible hand to mouth contact) and stored in a designated area away from food handling or food prep areas.
- Hand soap is needed at the kitchen area and waitress station hand washing sinks at all times of operation. Do not use dish soap at the kitchen area sink.
- Need disposable paper towels at hand sink in mens restroom
- Whole in-shell eggs must be stored cold (on ice or in cold hold unit) and not on kitchen counter at room temperature
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01/04/2016 | 83 |
- Must use a barrier like (gloves, utensils, foil, etc..) when handling ready to eat foods (flour tortillas) as tacos or plates are prepared for customers.
- Need to have a visable/working thermometer in each of the small reach-in coolers where potentially hazardous foods are stored (ex: hot sauce and meat items).
- Must use food grade bags or containers when storing food items
- Sanitizing solution (chlorine) must be between 50 and 100 ppm in bucket used to store wiping towels for tables and food handling counters
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07/16/2015 | 90 |
- Must use food grade bags for holding cooked rice and raw dough for flour tortillas.
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03/19/2015 | 97 |
| No violation noted during this evaluation. | 11/24/2014 | 100 |
- Observed moldy cucumbers in the walk in cooler. Ensure that all foods are discarded when no longer in sound condition and not safe to consume. Cucumbers were discarded by owner.
- Observed cooked potentially hazardous foods in the walk in without date labels. Ensure that all potentially hazardous foods kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
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04/09/2014 | 92 |
- Observed caldo de res in a deep container sitting in the walk in cooler at a temp of 124F degrees. All potentially hazardous foods must be cooled from 135F degrees to 70F degrees within 2 hours, then from 70F degrees to 41F degrees within 4 hours, to prevent bacterial growth. Foods may be separated into shallow pans, smaller portions, stirring food in a container placed in an ice water bath or any other effective means of cooling. Once at 70F degrees the food may be put into the walk in cooler.
- Observed moldy and rotton bell peppers, lemons and jalepenos in the walk in cooler. Ensure that food is in sound condition and is discarded when it starts to spoil.
- Observed raw beef thawing above a box of tomotoes in the walk in cooler. Ensure that all raw animal products are stored below and away all ready to eat foods to prevent contamination.
- Hand sink in front beverage area did not have soap. Ensure that all hand sinks are supplied with soap at all times and that is not watered down to so much to prevent a lather.
- Observed clean dishes on the drying rack with food debris still on them. Ensure that all wares and utensils are properly cleaned and sanitized before being reused.
- Shelving with clean dishes on them were dirty. Ensure all food contact surfaces are clean to sight and touch.
- Observed an employee drink on the drying rack with clean dishes. All employee drinks must have a lid and a straw and kept away from all food and food contact surfaces to prevent contamination.
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10/01/2013 | 77 |
- pico de gallo being stored above cold hold unit reading at 75 degrees F -raw shelled eggs being stored on stool next to stove, reading at 64 degrees F. -box of bacon being stored above cold hold unit reading at 58 degrees F
- observed phone charger next to microwave on cart, cell phone on microwave, purse being stored on covered tortilla chips. Ensure to store all personal belongings in an area away from food and food contact items to prevent cross contamination.
- observed moldy cabbage, jalapenos, poblanos in walk in cooler. Ensure all food is in sound condition, and food that has spoiled should be discarded.
- observed employee in kitchen handling tortills to prepare tacos with bare hands. Proper bare hand documentation was not present. If a barrier (gloves, etc) is not to be used when handling ready to eat items, ensure to have documentation present with the following: 1. state the 2 barriers that will be used such as gloves, hand sanitizer, double hand washing, etc) 2. state corrective action when rules not followed (retrain employees, discard food, etc) 3. all signature of employees' acknowledgment.
- observed box of raw bacon being stored above cold hold unit, with foods in cold hold unit, not covered. Ensure to store all raw products below ready to eat/cooked foods to prevent contamination.
- observed food that was prepared yesterday to not have correct date labels, being stored in walk in cooler. Ensure that if food is to be stored for more than 24 hours, a date label is present with expiration date of 7 days. Preparation day should count as day 1.
- observed no soap at employee bathroom (manager stated it was not being used) Ensure to block off restroom if not going to be used or ensure to provide soap in bathroom if going to be used.
- Observed food debris on clean dishes being stacked on cart. clean dishes observed to be stored in bins with dirty pooling water. Ensure to keep clean dishes away from dirty surfaces. Ensure to dry dishes before storing to prevent contamination.
- observed broken ice machine panel, as well as moldy buildup and grime. Ensure ice machine is repaired and cleaned and sanitized properly to prevent contamination
- observed dead flies stuck to wall above unused restroom. Ensure all surfaces in kitchen(walls, floors, equipment, etc) are kept clean and sanitized.
- observed several chipped/broken dishes. Ensure all dish ware is in good repair.
- observed food being stored in grocery bags in cold hold unit and tortilla chips being covered with trash bags. Ensure all foods are stored in food grade containers/products (ziploc, food grade bins, etc)
- observed dirty rags being used to warm tortillas and observed dirty towels being stored on prep tables. Ensure if towels are going to be used, that they should be stored in sanitizint solutions.
- did not observe updated food permit or most current food inspection report, to be posted in public view. Ensure to post license and current inspection report in public view.
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05/17/2013 | 66 |
- Observed employee's beverage stored without a lid and straw above clean wares. Ensure employee's beverages are stored with a lid and straw and stored in a designated area where the contamincation of exposed food, single service items, or clean wares cannot occur.
- Observed 8 moldy tomatoes stored in a box with other produce in the walk in cooler. Ensure all produce is in sound condition and free of mold.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.Observed box of raw shelled eggs being stored on shelf above box of limes. Ensure raw shelled eggs are stored below and away from ready to eat foods, such as limes.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed pan of raw meats being stored on top of a bucket above cooked foods, such as caldo. Ensure raw meats are stored below and away from cooked foods.
- 229.164 (f) (2) (A) (iv) not covered. Observed several containers of prepared food in the walk in cooler stored without a protective covering. Ensure food is stored with a protective covering, such as plastic wrap, foil, or a lid.
- 229.164 (o) (7) (A) consume by date (prepared). Observed beans and picadillo stored in walk in cooler without a date label. Owner stated date labels are not put on until the day after food is prepared when a lid is put on it. Ensure all prepared food is stored with a date label that consists of the USE BY DATE. The USE BY DATE shall not exceed 7 days and the prep day will count as day 1.
- At time of inspection, handsink in kitchen did not have cold running water. Ensure handsink is repaired so it has cold running water.
- 229.166 (i) (1) (A)HWS not accessible. At time of inspection, cart and trash can were blocking the handsink. Ensure the handsink is kept clear of other items so it is easily accessible to employees.
- 229.168 (c) (1) toxics stored. Observed toxic items, such as bottle of windex, stored with pancake syrup and utensils in cabinet at waitress station. Ensure toxic items are stored below and away from food items and clean wares.
- Observed employee cleaning wares by washing with soap and water and immediately putting into sanitize comaprtment. There was not a rinse step. Ensure the following process is used when cleaning ware: wash (soap and water), rinse (water), santiize (bleach and water), and air dry.
- Observed accumulated grease under stove and on sides of fryer. Ensure all grease is eliminated.
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11/28/2012 | 68 |
- 229.166 (i) (1) (B) HWS improper use. Hand sink in nthe kitchen area had dirty plastic containers inside of hand sink. Use this sink is for handwashing only.
- The cook handles ready to eat food with his bare hands. Observed him pick up the cooked bacon to put on the griddle to heat up. A physical barrier should be used to pick up ready to eat food such as gloves or utensils.
- 229.164 (o) (7) (A) consume by date (prepared).Prepared foods were stored in the walk in cooler with out date labels. Refrigerated, ready-to-eat, PHF foods 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 at 45F a max of 4 days.
- 229.166 (i) (1) (A)HWS not accessible.A table and a cart was blocking the hand sink during time of inspection. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. There was no soap or paper towels at the hand sink by the bevearge area. Soap and dsiaposable paper towels should be at the all hand sinks.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. Air vent in ceiling, and walls need ro be cleaned
- 229.165 (d) (1) (A)smooth. Several plates had chips and crack. Food contatc surfaces must be smooth and easily cleanable.
- Food debris was on cart of clean dishes. Dishes should be stored clean and on a clean surface that is smote, easily cleanable, and non-absorbent.
- There was no food manager nor evidence of a food manager on duty during time of the inspection. A food manager must be present at all times food preparation is being done.
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07/06/2012 | 76 |
- 229.164 (o) (7) (B) consume by date (pkgd). All PHF food in cooler over 24 hrs. old, must be properly labeled with time and date prepared.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items inside handsinks, it must always be accessible to employees throughout the business day. Bucket of sanitizer found inside front handsink.
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05/25/2011 | 93 |
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