- Sound Condition (corrected on site) - 4 penalty points
The raw dough stored unprotected inside a box is/are unsound and should not be sold, served or consumed. The canned goods is/are unwholesome and should not be sold, served or consumed, observed dented cans.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bakery items is/are stored in contact with or under the eggs, raw in-shells.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product.
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Regular | 11/04/2015 | 89 |
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage room do not fit properly.
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Regular | 11/04/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced cantaloupe and cactus is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the food preparation area located at middle of produce is inaccessible to food service employees.
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Regular | 11/04/2015 | 92 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pork product is in/on the carnitas case at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bug spray are present under food pre table and are not needed for food service operations.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The wiping towels located in the bottom portion of tables is/are not properly sanitized.
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Regular | 11/04/2015 | 86 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. Must mix and push down the sanitizer in dispenser.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The towels in a bucket located in the fish market is/are not properly sanitized.
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Regular | 10/16/2015 | 94 |
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The hand washing sink in the food preparation area is inaccessible to food service employees. Observed meat packages were blocking unused sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of blue chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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Regular | 10/16/2015 | 94 |
- Cold Holding Temperature - 5 penalty points
The sliced fruits in cold holds and salsa in dinning area are at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- 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 eggs, raw in-shells.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The cloth towels located in the food preparation area is/are not properly sanitized.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The snow cone machine in the Pala (juice area) is not maintained in good repair, leaking fresh water (ice) into a container.
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Regular | 07/07/2015 | 88 |
- Cold Holding Temperature - 5 penalty points
The guacoamole is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin refrigerator that is located in the serving line is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine doors and chicharo machine located in the food preparation area is/are not properly sanitized.
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Regular | 03/13/2015 | 89 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The dough prep table containing dough is contact with the hot hold cloth towels that was contaminated by the dirt and stains.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The decorated desserts that is/are located in the dislay case has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the food preparation area has/have adhering food or food particles.
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Regular | 11/19/2014 | 89 |
- Sound Condition (corrected on site) - 4 penalty points
The baby food is/are unwholesome and should not be sold, served or consumed, observed cans of expired baby food.
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Regular | 11/19/2014 | 96 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ceviche and bulk seafood that is/are located in the walkin cooler has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
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Regular | 11/19/2014 | 96 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The meat items that is/are located in the dislay case has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the meat processing area is inaccessible to food service employees.
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Regular | 11/19/2014 | 93 |
| No violation noted during this evaluation. | Regular | 11/19/2014 | 100 |
| No violation noted during this evaluation. | Regular | 11/11/2014 | 100 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
Single use gloves are worn for handling ready-to-eat food after performing other tasks, i.e., emptying trash, mopping floors, using the rest room, etc . Observed multiple tasking with gloves on hand.
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Regular | 07/11/2014 | 96 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The display refrigeration in the display case did not have an accurate thermometer.
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Regular | 05/30/2014 | 94 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw meat products that is/are located in the display refrigeration has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. Observed only in meat department.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food prep area in meat department are not stored in a manner to prevent contamination of the product.
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Regular | 05/30/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Salsas on salsa bar is held at 49°F for more than 4 hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
Bread pudding in upright warmer is held at 125°F.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
Workers are not washing hands prior to putting on gloves.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Worker did not sanitize cutting board and utensils after washing them.
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Regular | 03/06/2014 | 83 |
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