- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Critical: Raw fish and cut tomatoes are being held at 60-64 °F in the grill make table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. Food is being stored in grocery bags. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. A light is out above the grill. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
- Critical: The expresso machine is drained into a bucket. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. There are holes in the wall throughout the facility. Coving is damaged behind cooking equipment. (1 penalty point)
3 occurences.
- The walls are dirty behind cooking equipment. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Chemicals are stored above food. (6 penalty points)
|
3/18/2015 | Routine | 36 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: The half and half is holding at 48 F.The raw samon and chorizo along the prep line are holding between 48-58 F (6 penalty points)
- Critical: Various shelving is rusting and paint is chipped. Shelves are being lined with aluminum. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Shelves are being lined with aluminum. (1 penalty point)
- Critical: Wrong type of test strip for chlorine dishwasher. (3 penalty points)
- The baffles in the hood are damaged. There is a gap in the baffles in the hood area. (1 penalty point)
- Critical: There is no measurable amount of sanitizer in the dishwasher. (6 penalty points)
- Critical: The inside of the icemachine has calcium buildup. (6 penalty points)
- The ice box is draining into a bucket. (1 penalty point)
- The cieling by the vent is dirty. (1 penalty point)
- There is some coving missing by the dishwasher. (1 penalty point)
|
1/18/2014 | Routine | 66 | Advise & Educate |
- Critical: Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
2 occurences.
|
10/24/2012 | Routine | 96 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Shrimp is thawing in the sink in stagnant water. (1 penalty point)
- Critical: The fresh salsa and green sauce is measuring 52 F. (6 penalty points)
- Critical: The menu consumer advisory is lacking an asterisk. (3 penalty points)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- The ice machine is dirty. (1 penalty point)
- The toilet room door was open. (1 penalty point)
|
5/19/2011 | Routine | 75 | Advise & Educate |
- Not all food handlers certification is valid. (1 penalty point)
- Not all containers are labled with thier common name. (1 penalty point)
- Critical: The mayo on the counter is measuring 64 F. (6 penalty points)
- Critical: Grilled pineapple is measuring 57 F. (6 penalty points)
- Critical: The menu is lacking the consumer advisory and the asterisk. (6 penalty points)
- The vent over the warewash area is missing a cover. (1 penalty point)
- Make-top is not holding temperature. (1 penalty point)
|
9/15/2010 | Routine | 78 | Advise & Educate |
| No violation noted during this evaluation. | 12/9/2009 | Routine | 100 | Approved |
- Critical: The reaw eggs are being stored above ready to eat food in the true reachin. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is being stored above cooked food items. (6 penalty points)
Corrected on site.
- Various containers are not labled with common name. (1 penalty point)
- The peanuts and a white substance (salt ?) has a scoop without a handle being stored in the product. (1 penalty point)
- Clean utensils are being stored on a wet wiping cloth in a purple container. (1 penalty point)
- Horchata is being stored on the ground in the reachin. (1 penalty point)
Corrected on site.
- Tortillas are being stored in plastic grocery bags in the food warmers. (1 penalty point)
- The rinsing procedure was done in the wrong sequence while washing dishes. (1 penalty point)
- Employee personal belonging such as cereal, bags, coat and purse are being stored though out the facility. (1 penalty point)
|
3/2/2009 | Routine | 81 | |
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