- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the all handsink locations is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the ice machine area are not stored in a manner to prevent contamination of the product, observed ice scoop stored on dirty surface. 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 re-using cups for scoops. The wiping towel located in the cashier's area is/are not properly sanitized.
- Food Protection - GRP
The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the cashier's area were left open. Must fix screen door to latch properly.
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Regular | 11/10/2015 | 93 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The soup is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The corn tortillas is/are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing, observed a pot on top of the sink.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the ceiling are damaged. Observed in the corner of food prep area.
- Plumbing- GRP
Reachin refrigerator is leaking but works properly.
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Regular | 07/21/2015 | 84 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling vegetable with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The READY-TO-EAT FOODS that is/are located in the double door 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The wiping towels located in the food service/dispensing area is/are not properly sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The corn husk is/are not stored in food storage areas. The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 03/11/2015 | 82 |
- Cold Holding Temperature - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The cook is/are handling tortillas with their bare hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the food prep sink area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of blue chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles hanging on paper towel dispenser and above tortilla.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. The manager is new.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the condiment containers. Observed using cups for scoops.
- 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.
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Regular | 11/13/2014 | 75 |
- Cold Holding Temperature - 5 penalty points
The raw beef and pork products is at an internal temperature of 80 to 84 degrees F and is not being maintained at 41 °F or below. Upon arrival, employee placed prepared meat products in the refrigerator. Prepared meat does not have to be 41°F if employees are working with food products.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked beef is/are stored in contact with or under the raw bacon.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all potentially hazardous food that is/are located in the cabinet 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Protection - GRP
The all employees's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 07/14/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
A container of raw eggs with shell intact are at 55°F located by the grilling area.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The bags of tortillas are stored under the cartons of eggs, raw in-shells in the prep cooler.
- 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. The hot water for all of the faucets were 86-90°F.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The manager did not follow procedures for proper handwashing. Manager did not wash her hands after taking off her gloves that was used to handle raw meat.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
Both freezers in the kitchen did not have a readily available and visible thermometer.
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Regular | 03/14/2014 | 80 |
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