- Cold Holding Temperature (corrected on site) - 5 penalty points
The pico de gallo, tomato sauce, cheese is at an internal temperature of 49-51°F and is not being maintained at 41 °F or below. Above items were stored for less than one hour at 1pm and the items will be thrown away by 3pm, within 2 hours, per manager.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the dishwash machine area is at an inadequate concentration of <200 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the waiters' station are not stored in a manner to prevent contamination of the product. Observed ice scoop handle in contact with the ice.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen menudo is/are being thawed improperly.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. Observed wiping cloths not stored in sanitizer bucket.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Observed purse in the food prep area under table.
- Commissaries-GRP
Observed that commissary is not in use.
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Regular | 01/12/2016 | 85 |
- Cold Holding Temperature - 5 penalty points
The raw beef product is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below, observed at the refrigeration at the grill area.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling cactus with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw bacon.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the dining room.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all employees in the food preparation area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The towels located in the food preparation area is/are not properly sanitized.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 09/10/2015 | 78 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef is stored in contact with or under the raw chorizo.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda nozzles located in the kitchen has/have adhering food or food particles. The microwave oven located in the kitchen has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Lights are out in the vent a hood.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Follow-up | 05/27/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beans in the walkin refrigerator at a temperature of 49 after cooling for 08 hours.
- Cold Holding Temperature - 5 penalty points
The salsas is at an internal temperature of 59°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods is unsound and should not be sold, served or consumed.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw chicken, raw beef product, and eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous salsa prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the waiters' station is used for purposes other than handwashing. Wiping cloth and cup are stored in the waiter's station
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the kitchen has/have adhering foreign material. The food storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Ice scoop is stored with the handle down into the ice.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The cactus, tomatoes, and onions are not stored in food storage areas.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen Cow heads is being thawed improperly.
- Toilet Facilities - GRP
Toilet tank cover is missing.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. Cardboard is lining the floor in the kitchen.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Lights are out in the vent a hood. TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Several lights in the food establishment are not shielded.
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Regular | 05/20/2015 | 61 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sauce in the pan on the grill is held at 132°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the women's restroom. The soap in the styrofoam cup is not a sanitary means of dispensing soap.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. Bucket of sanitizer was almost empty.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The cook in the food preparation area did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The food prep cooler in the server station did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP
A bowl is being used as a scoop in the stored diced onions in the walk in cooler.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage shelving area do not fit properly.
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Regular | 01/12/2015 | 83 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the dishwash machine area. Observed the soap dispensing equipment is not working properly.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of sanitizer are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food preparation area has/have adhering dirt. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Observed a bowl used as a scoop. The a knife located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Follow-up | 09/15/2014 | 91 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The soup is in/on the walkin refrigerator at a temperature of 110 to 114 degrees F after cooling for 03 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The bulk containers of soups and sauces is/are at room temperature with an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans, refried is in/on the food warmer at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The unprotected block of cheese stored on dirty shelf was observed being hard and dark color is/are unwholesome and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The bulk soups is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The food service workers is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The walkin refrigerator is not holding cold potentially hazardous food(s) at 41°F (raw seafood at 34°F).
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Regular | 09/11/2014 | 70 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
One pan of fish is held at 40°F. All other pans are held at 34°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the women's restroom.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Spray bottles of bleach are not labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Ice maker has adhering foreign matter on the interior surfaces.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The prepared foods is/are not covered during storage.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw shrimp is/are being thawed improperly.
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Regular | 05/08/2014 | 83 |
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