- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. INSPECTOR FOUND SEVERAL FOOD ITEMS INSIDE REACH IN COOLER WITHOUT COVERS/LIDS TO OFFER PROTECTION AGAINST CROSS-CONTAMINATION.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. A PROPER DATE LABEL MUST BE APPLIED TO ALL COOKED/PREPARED FOOD HELD FOR MORE THAN 24HRS. DATE LABEL TO INCLUDE DATE OF PREPARATION AS 1ST DATE AND A USE BY DATE NOT TO EXCEED 7 DAYS IF FOOD IS HELD IN COLD HOLD UNIT AFTER BEING FULLY COOKED, AND PROPER COOLED.
- 229.165 (k) (14) (A)chlorine solution. Chlorine solution not used based on the temperature and pH concentration of the solution as listed NO CHLORINE COULD BE MEASURED/DETECTED IN COMPARTMENT CLAIMED TO BE USED FOR SANITIZING OF WARES
- 229.165 (m) (2)non food contact dirty. CLEAN INTERIOR OF REACH IN COOLER IN KITCHEN
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03/15/2016 | 86 |
| No violation noted during this evaluation. | 01/14/2016 | 100 |
| No violation noted during this evaluation. | 09/10/2015 | 100 |
| No violation noted during this evaluation. | 05/06/2015 | 100 |
| No violation noted during this evaluation. | 12/12/2014 | 100 |
- All foods in the refrigerator in kitchen had a temperature of ~50F degrees. All potentially hazardous foods must maintain a temperature of 41F degrees or below to prevent bacterial growth. Potentially hazardous foods must be moved to refrigerator in dining area until the unit is repaired. Food may be kept in the kitchen refrigerator for up to 4 hours then discarded after.
- Observed an employee preparing tacos with bare hands then move to the prep table, to stirring food on stove to preparing tacos with bare hands without washing hands. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed a pan with two bowls of food sitting on the hand sink. Items may not be stored on or inside the hand sink. The hand sink may only be used for handwashing and must be easily accessible at all times for proper hand washing.
- Observed food handler preapring tacos with bare hands. A barrier must be in place between hands and the ready to eat food, such as gloves or foil or bare hand contact documentation must be present. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Did not observe any date labels on potentially hazardous foods in the refirgerators. All potentially hazardous foods kept longer than 24 hours must have a use by date of 7 days, the date prepared counting as day 1.
- Kitchen refrigerator had an internal temperature of ~65F degrees and foods inside were ~50F degrees. Unit needs to be repaired or replaced. Refrigerator must be able to maintain a temperature of 41F degrees or below if potentially hazardous foods are going to be kept inside.
- Hand sink in kitchen did not have soap at time of inspection. All hand sinks must be supplied with soap and paper towels at all times for proper hand washing.
- Observed paint chipping on drying rack, food debris on refrigeration racks, and food debris inside utensil containers. All food contact surfaces need to be clean to touch and sight.
- Establishment did not have most current food inspection report posted. Most current report must be posted in public view. Food permit expires at the end of this month, 8/2014.
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08/26/2014 | 67 |
- Observed employee cutting tomatoes directly after cutting raw bacon without washing hands as well as an employee wash a pan then move directly to cooking without washing hands. All food handlers must wash hands after handling raw meats, after washing dishes, when moving from area to area in the kitchen, after touching ones body, after using the restroom, before donning gloves, or more often as needed.
- Observed an employee dicing tomatoes and onions with bare hands. A barrier such as gloves or tongs must be used when handling ready to eat foods. If bare hands are used to handle ready to eat foods instead of gloves, a documentation must be maintained at the food establishment explaining that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards: 1) double handwashing; 2) nail brushes; 3) a hand sanitizer after handwashing; 4) incentive programs that assist or encourage food employees not to work when they are ill
- Food in the refrigerator did not have coverings. Ensure that all foods that have been cut/prepared/cooked and stored in the refrigerator have a covering such as a lid/plastic wrap/foil to prevent any contaminaiton from other foods in the refrigerator.
- Observed an employee cutting raw bacon on the same cutting board as tomatoes and onions. It is highly recommended to have 2 separate cutting boards, one for meats and the other for veggetables, otherwise the cutting board needs to be thoroughly scrubbed clean and sanitized between cutting raw meats and any other foods.
- Did not observe any date labels on foods in the refrigerator. All potentially hazardous foods that have been cut/prepared/cooked and kept longer than 24 hours must have a use by date of 7 days, the date prepared counting as day 1.
- A pan was covering the bowl of the hand sink with an empty bowl and a bowl of potatoes on top of the pan. The hand sink must be available for hand washing at all times, items may not be stored on, or blocking the sink.
- Hand sink in kitchen and the front beverage area did not have soap at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing procedures.
- Observe an employee wash a pan with out using soap or sanitizer. When washing any wares the 3 compartment must be set up as follows: 1st compartment with hot soapy water, 2nd compartment for rinsing, 3rd with a sanitizing solution (chlorine concentration - 50-100ppm).
- Refrigerator gaskets are in poor condition and are no longer easy cleanable and non absorbant. Gaskets need to be repaired/replaced. Inside of refrigerator had food debris along the bottom as well as on shelving. Entire unit needs to be cleaned and sanitized. Small refirgerator in dining area needs to have the inside cleaned and sanitized as well.
- Shelving above 3 compartment sink were no longer smooth, easy cleanable and non-absorbant. Top shelf had paint coming off and wood felt like it was deteriorating along the edge. Shelves need to be repainted.
- Observed a container of chorizo sitting on prep table at 52.5F degrees. Ensure all potentially hazardous foods are kept at 41F degrees or below. After using the portion needed from the container is should be placed back into the refrigerator until needed again so that it can stay at the correct temperature.
- Observed refried beans in the hot hold unit at 120F degrees. Ensure when reheating potentially hazardous foods that they are reheated to 165F degrees within 2 hours before putting into the hot hold unit.
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04/15/2014 | 61 |
- Foods inside of the refrigerator did not have any covers/lids. Ensure that all cooked/prepared foods in the refrigerator have a protective covering to prevent cross contamination.
- Potentially hazardous foods in the refrigerator did not have any date labels. All potentially hazardous foods kept longer than 24 hours must have a use by date of 7 days, the date prepared counting as day 1.
- Shelf above 3 compartment had food debris and dust. Shelf need to be cleaned and organized.
- Observed food debris on the bottom, shelving, and around the doors on refrigerator in kitchen and in dining area. Inside of both refrigerators needs to be cleaned and sanitized.
- Observed a plate with food debris and a bowl with food caked onto it. Ensure that all food contact surfaces are clean to sight and touch before being used.
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12/12/2013 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.166 (i) (1) (A)HWS not accessible. Hand wash sink had metal cooking sheet over the bowl and had container of cheese and a bowl on top of it. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. No soap or paper towels at hand wash sink in kitchen. Supply handsink with soap and paper towels.
- 229.165 (b) (1) (B)single service/use. Materials used to make single-service and single-use articles impart colors, odors, or tastes to food. Do not reuse single use kitchenware. All foods must be kept in food grade containers. 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Discard and or replace unsafe equipment. 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Clean and sanitize food contact surfaces.
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07/02/2013 | 87 |
- Thermometers in the reach in cooler were not accurate. Thermometers in the reach in cooler should accurately display the internal temeperature of the cooler
- 229.165 (d) (1) (B)free of breaks, cracks. Several dishes were observed with cracks and breaks. Discard any damaged dishes and other food contact wares.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Oberved stored items in the reach in cooler that did not have date labels, Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.165 (d) (1) (A)smooth. Utensils used in food preparation were not smooth and easily cleanable. All food conatct surfaces should be smooth, easily cleable and non-absorbant.
- 229.165 (m) (2)non food contact dirty. Outside of microwave and kitchen walls and floors are dirty. Also, there is grease accumulation on the side of the food equipment. Kitchen non-food contact surfaces should be throughly cleaned and counter tops should be cleaned in-between use.
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07/05/2012 | 90 |
- 229.163 (n) (2) (A) closed beverage container. All personal drinks in kitchen area, must have a proper cover, and not stored on food prep-table.
- 229.163 (f) (1) 20 seconds. First, do not wash hands inside 3 compartment sink. Second, must use soap and papertowels, when washing hands. Third, must wash hands for a min. of 20 seconds.
- Moldy potatoe found inside potatoe bin.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Do not cover food with dirty towels. Container of cooked potatoes being stored inside cooler, with a dirty towel in direct contact of food.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food items being kept for over 24hrs. Must be properly labeled with time and date prepared, and dispose by date. Left over foods, none are date labeled.
- 229.166 (i) (1) (A)HWS not accessible. Do not store or keep items ontop of handsink, blocking access to sink. Also, must install a handsink at front counter, because drinks are being served at this location.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.168 (d) (2) (A) (i) use toxics according to la. All insects sprays, must be used according to what the label states. Found insect spray in kitchen, and according to label, not for kitchen use.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.166 (g) (3) mop sink. Establishment must install a proper mopsink.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave, and dishes must be properly cleaned. Found dirty dishes on and under shelves for kitchen use.
- 229.166 (g) (4) (B)backflow preventer. Install a proper backflow prevent at outside faucet, with hose attached.
- 229.171(f)permit required. Food license is expired, must renew license no later than 10 days from todays date. Also, most recent inspection report must be posted for customer view.
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09/22/2011 | 55 |
- 229.164 (o) (6) (A) PHF>135. Keep all hot food at 135 degrees or hotter. Eggs on steam table at 55 degrees, Picadillo at 60 degrees.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats directly over cooked food items, especially without porper covers, to eliminate potential of cross contamination.
- All PHF food in cooler over 24hrs. old must be properly labeled with time and date prepared.
- 229.163 (h) (5) handling soiled equip.. Employee had to turn on water at handsink with bare hands, then because handsink was not draining properly, proceded to try to unclog drain with bare hands. Then never washed his hands after tasks.
- 229.166 (i) (1) (A)HWS not accessible. Do not place dishes or items directly on handsink, it must be accessible at all times.
- 229.168 (a) toxics not labeled Label all cleaning bottles with type of product inside being used.
- 229.165 (r) (3) (D)no sanitization. Observed employee wash and rinse ice scoop, but never sanitized it.
- Establishment must always have at least one person on duty with a food managers certification.
- No Heimlich poster posted.
- 229.166 (g) (3) mop sink. Install a proper mop sink.
- 229.165 (m) (1) (A)not clean. Ice scoop was dirty.
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03/10/2011 | 62 |
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