- Observed uncovered containers of various foods in the walk-in cooler. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed containers of pre-cooked foods in the walk-in cooler without date labels. Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- During the time of inspection the primary kitchen handsink located by the steam table did not have hot water (all other sinks did have hot water). A knob on the sink was adjusted and the sink had hot water by the end of inspection. Ensure the water faucet is set up so that the water flows long enough to become hot (100°F).
- Observed an employee filling a water pitcher using the kitchen handsink. Use the handwashing sink for handwashing only.
- Observed chipped plates and bowls being used as scoops in various food/bulk bins. Provide scoops with handles for all food containers.
- Observed a bucket of soup on the ground in the walk-in cooler. Ensure food is stored at least six inches above the ground.
- Observed an employee open a reach-in cooler and grab a taco with their bare hands. Although there was a bare-hand contact form provided the employee was not following it. Ensure employees are following the bare-hand contact form and implement corrective action if the form is not followed.
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12/02/2015 | 78 |
- Provide all drinking containers to be a cup, lid and a straw. Discontinue allowing employees to drink from open containers. (open cup of yellow liquid on prep table near 3 compartment sink) COS
- Discontinue storing raw shell eggs on top of ready to eat products. In the walk in cooler eggs are stored on the shelf above the chili peppers. COS
- PROVIDE FOR THE PEST CONTROL SERVICE TO EXTERMINTATE FOR INSECTS. OBSERVED ANTS IN THE DRY STORAGE AREA. PROVIDE THE PEST CONTROL SALES SLIP DURING FOLLOW UP VISIT
- Provide one person on duty at all times to have food manager certification and the Health Dept ID. 10 days to enroll in the class.
- Provide for the plumbing at the hand sink and 3 compartment sink to be working properly. The hand sink and the 3 compartment sink have a like at the pipes and water is dripping on the floor.
- 1)DISCONTINUE STORING FOOD DIRECTLY IN TRASH BAGS. ALL FOOD SHALL BE STORED IN FOOD GRADE CONTAINERS OR BAGS. OBSERVED TORITLLA IN HEB LIKE BAG AND WHITE TRASH BAGS. 2)PROVIDE SCOOPS WITH HANDLES FOR ALL BULK BIN CONTAINERS. DISCONTINUE USING A TRAY/BOAT TO SCOOP OUT LETTUCE.3)PROVIDE ALL FOOD CONTACT SURFACES TO BE CLEAN AND IN GOOD REPAIRE. REMOVE THE MOLD AND RUST FROM INSIDE THE ICE MACHINE. PROVIDE FOR THE ICE SCOOP TO BE PLACED ON A CLEAN SANITIZED SURFACE. REPLACE THE DAMAGED CUTTING BOARDS.
- Most recent graded inspection report must be posted in customer view.
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04/08/2015 | 77 |
- Provide for all potentially hazardous food items to be 41 f or below at all times. Eggs in the prep area were at 57F- eggs were cooked
- Provide all drinking containers to be a cup, lid and a straw. Discontinue allowing employees to drink from open containers. (open cup on prep table near 3 compartment sink0
- Observed the cook handling tacos with bare hand. 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.
- Provide soap and paper towels at all hand sinks. These items shall be available at all times. Paper towels not availble dish washing hand sink and soap not available at the hand sink near the prep line.
- PROVIDE FOR THE PEST CONTROL SERVICE TO EXTERMINTATE FOR ROACHES. PROVIDE THE PEST CONTROL SALES SLIP DURING FOLLOW UP VISIT.
- Provide for the plumbing to be working properly. The dishwashing area hand sink is leaking and water is flowing into a bucket.
- DISCONTINUE STORING FOOD DIRECTLY IN TRASH BAGS. ALL FOOD SHALL BE STORED IN FOOD GRADE CONTAINERS OR BAGS. PROVIDE SCOOPS WITH HANDLES FOR ALL BULK BIN CONTAINERS. DISCONTINUE USING A CUP TO SCOOP SALSA.
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11/10/2014 | 75 |
- DISCONTINUE ALLOWING EMPLOYEES TO DRINK FROM OPEN CONTAINERS. DRINKING CUPS SHALL BE A CUP, LID AND A STRAW. (OPEN CUP IN THE PREP AREA)
- Observed the cook handling tacos with bare hand. 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.
- PROVIDE FOR THE PEST CONTROL SERVICE TO EXTERMINTATE FOR FLIES. SEVERAL FLIES SEEN IN THE KITCHEN AND THE DINING AREAS. PROVIDE THE PEST CONTROL SALES SLIP DURING FOLLOW UP VISIT.
- PROVIDE FOR THE PLUMBING AND THE RESTROOM HAND SINK TO BE WORKING PROPERLY. THE WOMEN'S RESTROOM HAND SINK HAS A LARGE BUCKET COLLECTING WATER.
- DISCONTINUE STORING FOOD DIRECTLY IN HEB LIKE BAGS. FOOD AND UTENSILS SHALL BE PROTECTED AT ALL TIMES. DISCONTINUE STORING CLEAN EQUIPMENT BETWEEN THE WALL AND THE PREP TABLE. PROVIDE SCOOPS WITH HANDLES FOR ALL BULK BIN CONTAINERS. DISCONTINUE USING A PLATE TO SCOOP RICE, BEANS CARNE GUISADA ETC. (BREAD WAS STORED DIRECTLY IN HEB BAG, KNIFE WAS STORED BETWEEN THE WALL AND THE PREP TABLE)
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06/16/2014 | 83 |
- Observed the cook handling tacos with bare hand. (this employee had on one glove on one hand and nothing on the other hand and continued to handle the taco with both hands.) 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.
- 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. (beans, salsa, cut tomotoes etc) Provide for all the ready to eat food items and the prepared food items to have a consume by date.
- Discontinue use of household pest contol poducts. All products used in the establishment shall be commercial grade. (observed golden Malrin fly bait on the shelf)
- Provide for all food contact surfaces of equipment to be smooth, easily cleanable, in good repair and clean. Replace the damaged cutting boards. Provide for the inside of the ice machine to be clean. Discontinue storing cooked rice directly in an heb type bag.
- Provide for the dishes to be washed properly. 1)Wash in hot soapy water 2) Rinse in clear rinse water 3)Sanitiazed in bleach and water 50 ppm-100ppm 4)air dry dishes. (observed the dishes sitting in dirty sanitized water that was 200 ppm)
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01/07/2014 | 83 |
- Potentially Hazardous food not at required temperature in cooling unit.*cooked ham, chopped cilantro, guacamole, cut veggie (tomatoe/lettuce/onion) all at 54 degrees F.
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. *chorizo, cut pork pieces stored above grill.
- 229.163 (h) (6) wash as needed. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. *observed food handler wash hands by holding hands under running water with no scrub or between fingers then dry hands very quickly.
- Employee drinks are stored directly on work surfaces. Improper use of gloved hands was observed.
- 229.164 (a) - Honestly presented. Stored bulk foods and prepared cooked PHF have debris such as pieces of unidentified foods/debris in them. Cover all foods to protect from contamination.
- Foods not protected by storage in packages, covered containers, etc. Dry spices stored in reused containers do not have lids- debris is visible.
- a second hand sink will be required to be placed where all the food prep occurs in the front areas.
- 229.167 (e) (3) (A) no towels at hand sink and soap container was dirty to sight.
- gnats observed in store room and near mop sink.
- No CFM is on site.
- 229.166 (i) (5) (A)plumbing repairs- the 3 compartment sink leaks directly onto floor.
- 229.165 (h) (2)thermometer available was not observed on site- for cooking/cooling/cold holding/hot holding.
- Many food contact surfaces are dirty to site such as work surfaces, microwave handles, bulk food containers, dishes stored in clean wares have food debris. * Remove from clean wares all broken dishes.*
- The posted report is a follow up. Do not post N/S reports only the scored type.
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05/07/2013 | 50 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit).
- 229.163 (h) (6) wash as needed. Employees must wash hands inbetween perforning food preparation duties and performing other duties.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. 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. ie. Cook handling ready to eat foods with bare hands.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Seperate and or store raw products below cooked and or ready to eat foods inside walk in coolers.
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration date labeling for cooked, ready to eat foods inside Walk-In Cooler.
- 229.166 (c) (2)under pressure. 229.166 (i) (5) (A)plumbing repairs by code. Need to repair leaks at three compartment sink and mopsink. Also, ensure that hot and cold water are provided for at mopsink.
- 229.167 (e) (2) no soap. No soap at handwashing sink for handwashing.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of roaches inside kitchen against wall adjacent to steam table.
- 229.168 (d) (2) (A) (i) use toxics according to regulations for food contact surfaces. Bleach inside sanitizer bucket neede to be 50-100ppm Cl. Bleach at 300ppm or greater.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting boards are no longer smoothe, easily cleanable due to multiple chips and cracks. Resand cutting boards and or replace as needed.
- Ch 13, Art II, section 13-26 Display permit. Post most current Food Establishment Permit and Food Safrety Inspection.
- 229.165 (m) (1) (B)grease and soil accumulation. Remove excess grease accumulation from stoves and or fryers.
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05/07/2012 | 60 |
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Repair towel system so that clean towels are available to users. Supply each handwash station with individual disposable paper towels. Supply every handwashing sink with soap.
- Provide proper measures/methods to control and minimize presence of pests.
- Use 3 compartment sink for proper manual ware washing.
- Provide a thin probe thermometer to all kitchen staff. Cooking without a thin probe thermometer.
- Clean and sanitize all equipment to be used for food storage, prep, or service. Store plates eatting surface down.
- Employees must personal items out of the food service line area. Use this sink is for handwashing only.
- Install a handwashing sink in food prep/grill/cooking area. This will allow proper hand washing for both the wait staff and cooking staff.
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12/23/2010 | 74 |
- Please close opened bags of mix; properly store opened cans of food left on shelf in kitchen area. All scoops must have handles; bowls are unacceptable
- Please remove boxes of meat from under leaking bag of raw meat in cooler. Separate meat in kitchen cooler
- Please wash hands between tasks when handling ready to eat foods; rags are unacceptable
- Sanitizing solutions should be at 50-100 parts per million; not at 200 ppm
- During business hours, when preparing foods, someone on duty should have a food managers certification
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02/03/2010 | 82 |
| No violation noted during this evaluation. | 03/10/2009 | 75 |
| No violation noted during this evaluation. | 09/08/2008 | 100 |
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