- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that some employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the drink area is used for purposes other than handwashing.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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. Sanitizer bucket concentration was 100 ppm quat. Must be 200 + ppm quat.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 11/04/2015 | 96 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the cashier's area is used for purposes other than handwashing. 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.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw chicken is being thawed improperly. Raw chicken is being thawed in the sink without continuously running, cool water.
- 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. Light is out in the vent a hood.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. Bleach test strips are not available.
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Regular | 07/13/2015 | 93 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The tamales located in the reachin refrigerator has 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. *hot water at 3-compartment sink was 106°F & decreased *hot water at handwashing sinks were 93-95°F
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The dishwasher and cook did not follow procedures for proper handwashing. *Dishwasher did not wash hands between switching from dirty to clean dishes. *Cook scratched skin and did not change gloves and wash hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *opened drinks and bottles already opened by tortillas, in chest freezer (glassware for customers) and equipment
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from food prep sink area. -discharge pipe not connected.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener, can opener holder, and ice machine panel located in the kitchen has/have adhering foreign and/or food particles. The food container lids and food containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored spices are not marked with the common name of the food it contains.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The spices in the kitchen and margarita mix at the bar is/are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. -HVAC vents are dusty -Shelving at the bottom of the keg refrigerator has condensation
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. -Self closer at womens' restroom is not closing all the way
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the bar are not fitted with coving or closed and sealed. -baseboards are damaged by HW sink at bar TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the food prep sink area are not clean .
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Regular | 03/09/2015 | 78 |
- Cold Holding Temperature - 5 penalty points
The pico, dice tomatoes, shredded cheese and tamales is at an internal temperature of 46 to 53 degrees F and is not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator and walkin refrigerator at an internal temperature of 37 to 39 degrees F and is not maintained at 34 °F or below.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the water hose and faucet in the mop sink located in the warewashing area and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. Observed a basket stored inside the hand sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin refrigerator that is located in the kitchen is broken.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator underneath the shelves is not clean.
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Regular | 11/05/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The salsa, pico, and shredded cheese is at an internal temperature of 45 to 51 degrees F and is not being maintained at 41 °F or below.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the faucet in the mop sink area and the potable water system.
- 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.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Some lights in the warewashing area are not shielded.
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Regular | 07/01/2014 | 88 |
| No violation noted during this evaluation. | Follow-up | 03/03/2014 | 100 |
- Cold Holding Temperature - 5 penalty points
The tamales are at an internal temperature of 50 to 54 degrees F and are not being maintained at 41 °F or below. The fish/seafood is in/on the reachin refrigerator at an internal temperature of 38 degrees F and is not maintained at 34 °F or below.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop holder located in the kitchen has/have adhering foreign material. Coolers used to keep beer glasses cold are lined with cardboard and have broken pieces of glass.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
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Regular | 03/03/2014 | 81 |
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