- -Pan with raw chicken being stored on top of cold hold trays of shredded cheese. -Observed food containers being stored on bottom of cold hold unit where water is collected from condensation. -Observed cold hold units and hot hold units with food debris. Ensure all surfaces are cleaned and properly sanitized. Ensure to never store raw foods on top of ready to eat foods. Observed racks in cold hold units to be peeling. Ensure that all surfaces are smooth, easily cleanable, and non absorbent.
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01/29/2016 | 97 |
- All raw and cooked foods being stored under cold hold, should read at 41 degrees F and below. Ensure that when raw meats are cut, that they are cut and immediately stored in refrigeration unit or conditions to maintain 41 degrees F and below.
- Gaskets in cold hold refrigeration units should be replaced or repaired to ensure no holes are visible, and to ensure surfaces are smooth, easily cleanable, and non absorbent. Ensure to thoroughly clean units and gaskets to prevent contamination of foods stored.
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09/22/2015 | 92 |
- Cooked carne asada was on prep area and had been cooling for about 2 hours, but food was still 100 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed foods that should have been under cold hold temperatures to read higher than 41 degrees F, as stated below. Ensure that food that is stored on ice is maintained properly and that food is kept on cold surfaces and away from stove and hot hold areas, as much as possible.
- Observed personal beverage laying on top rack, above ready to eat foods and raw foods, in cold hold unit. Observed personal beverage (although properly stored in cup with a lid and a straw) being stored on rack above open container of cut tomatoes. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Foods being stored in refrigeration units were not thoroughly covered. Raw and ready to eat/cooked foods should be covered at all times to prevent contamination. Foods were stacked properly, with ready to eat foods stored above all raw foods.
- Prepared foods in walk in cooler had preparation date markings only. Kitchen manager stated that food is stored no more than 2 days. Explained that if food is stored for more than 24 hours, date of expiration should be labeled as follows: If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Cold hold unit on right side of stove area, was reading at 48 degrees F. Food inside was unable to reach proper cold hold temperatures of 41 degrees F and below. Manager lowered thermostat, and inspector explained that food should be monitored to ensure proper temperatures are maintained.
- Improper dishware washing observed. . Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) Bleach water used as sanitizer at front waitress station was too high in concentration. Ensure that test strips are used to follow proper concentration of 50-100ppm.
- Cold hold units, gaskets, doors, racks, etc should be thoroughly cleaned and sanitized to remove all food and mold debris. Observed meat on pan, being cut, to be placed on top of trash can. Ensure to thoroughly clean all surfaces where food is stored and prepared in order to avoid contamination.
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05/08/2015 | 69 |
- Large bins with prepared refried beans from previous day read at 49 degrees F. Ensure that proper cooling procedures are followed in order to allow food to be stored at 41 degrees F and below. The following should be followed: Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Ice machien panel should be cleaned to prevent contamination. Refrigeration units and cold hold units should be cleaned to prevent contamination of other foods being stored in units.
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12/09/2014 | 92 |
- Observed refried beans in walk in cooler, cooked yesterday, to be at 47 degrees F. . Observed food that was cooling for 2 hours to still read at 104 degrees F. Follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Raw shelled eggs being used for cooking were sitting next to stove reading at very warm temperatures. Eggs should either be stored in a refrigeration unit, or on ice to keep them at 41 degrees F. Observed shredded cheese, cut sausage, pooling eggs, on prep tables, next to stove, reading at average of 67 degrees F. All foods that are being stored under cold hold tempeartures should be maintained at 41 degrees and below. USe of refrigeration units, ice, shall be enforced.
- Throughout inspection, not one employee was observed to wash hands. Much switching of tasks is being peformed and employees must wash hands as frequently as needed when switching tasks.
- Observed several personal drinks being stored on racks above hot hold unit, next to stove. Personal items should be stored in a cup with lid and straw (as they are being stored currently) but shoudl eb stored away from any food and food contact surfaces to prevent contamination.
- Observed cook handling ready to eat foods (tortillas, cheese, etc) with bare hands. . 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.
- Food being stored (raw and cooked) in refrigeration units and walk in cooler were not fully covered. All food should be covered fully when being stored.
- Observed raw products being stored above ready to eat items and other prepared foods being stored in walk in cooler. All raw products should be stored below and away from any ready to eat items and prepared items.
- A powerade bottle (personal drink) was being stored on ice that is used for consumption. All personal items are to be kept away from food and food contact surfaces.
- Observed foods that were prepared previous days, being stored in walk in cooler, to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Warewashing was not being performed in correct order. . Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Thermometers in refrigeration units were not properly working. Provide working thermometers in all refrigeration units as well as for cooks and food handling employees to maintain proper temperatures of all foods.
- Grocery bags are not to be used to store breads, due to the chemical of paint on bags. Please use food grade bags/items for storage of all foods.
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07/17/2014 | 61 |
- Observed raw pork chops being stored in cold hold units, on rack above opened containter of nopalitos and onions. Observed raw shelled eggs being stored in walk in cooler, above containers of shredded cheese. Ensure tha all raw food are stored below and away from cooked and/or ready to eat foods to prevent cross contamination.
- Observed food being stored in white trash bags. (taco shells, breads) Ensure that food is only stored in food grade items, such as food grade bags, foil, ziploc, saran wrap, etc. Trash bags are not to be used for food storage due to chemicals used in bags.
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01/27/2014 | 93 |
- Observed tub of carne guisada in walk in cooler, said to be made the previous day around 2pm, to read at 58 degrees F. Ensure that food is cooled in the proper manner as follows: 1. Food, once removed from stove, has a maximum of 2 hours to be reduced to 70 degrees F. 2. After that, food has 4 hours maximum to be lowered to 41 degrees and below. Ensure to monitor foods being cooled, with time and temperatures with thermometers to ensure proper cooling processes.
- personal beverages were in proper containers (cup, lid and straw) but personal beverages should not be stored on food contact surfaces, equipment (prep tables, microwaves, etc) to prevent cross contamination.
- Observed employee handle tortillas with bare hands. Proper documentation was not present. Ensure to post the following, if a barrier (gloves, utensils, etc) will not be used to handle ready to eat foods (cheese, tortillas, lettuce, tomatoe, etc) (recommend to post near each hand sink) 1. the 2 barriers that will be used (double hand washing and use of hand sanitizer) 2. corrective action that will take place if proper hand washing rules are not followed on this document (retrain employees, discard food that was touched improperly, etc) 3. signatures of all food handlers should be obtained for acknowledgement. Any employee, manager, etc can do training of the above to ensure all employees follow and understand.
- All food, both raw and prepared, being stored in refrigeration units should be covered to prevent cross contamination.
- Observed containers storing foods to be dirty. Ensure that all containers storing ingredients, dry foods, etc are kept in clean conditions to prevent cross contamination.
- Observed knife on magnet strip on wall in back of kitchen, to be in bad repair. Handle was loose and wrapped with masking tape. Ensure all utensils, dishware are in good repair if used for service.
- Observed hamburger buns and tortillas masa balls being stored in grocery bags and white trash bags. Observed ice chest storing hot corn tortillas to be stored in there with cloth towel. All foods should only be stored in food grade products. Towels should not be used to keep foods warm to prevent bacterial growth.
- Observed multi use cloth towels laying around on prep area tables. Ensure that if towels are to be used to wipe down surfaces, that they are immediately stored in sanitizing solution after each use.
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09/09/2013 | 80 |
- OBSERVED A TUB OF CARNE GUISADA IN THE WALK IN COOLER THAT WAS READING AT 48.5 DEGREES F. OWNER STATED IT WAS PREPARED THE DAY BEFORE.
- OBSERVED TUB OF REFRIED BEANS IN WALK IN COOLER READING AT 59.9 DEGREES F. OWNER STATED BEANS HAD BEEN PREPARED THE DAY BEFORE.
- OBSERVED CHICHARRONES IN WALK IN COOLER READING AT 53 DEGREES F. OWNER STATED FOOD HAD BEEN PREPARED THE DAY BEFORE.
- OBSERVED EMPLOYEE HANDLING TORTILLAS WHILE MAKING TACOS WITHOUT GLOVES. PROPER BARE HAND DOCUMENTATION WAS NOT PRESENTED AT TIME OF INSPECTION. IF EMPLOYEES WILL NOT BE USING A BARRIER, SUCH AS GLOVES, THERE SHOULD BE DOCUMENTATION WITH THE FOLLOWING: 1. LIST OF THE TWO BARRIERS THAT WILL BE USED (EX. DOUBLE HANDWASHING, HAND SANITIZER) 2. CORRECTIVE ACTION THAT WILL BE TAKEN WHEN EMPLOYEES DO NOT FOLLOW PROPER GUIDELINES (DISCARD FOOD THAT WAS HANDLED IMPROPERLY, RETRAINING OF EMPLOYEES) 3. ALL SIGNATURES OF ACKNOWLEDGEMENT OF EMPLOYEES DOCUMENTATION SHOULD BE PRESENT IN ESTABLISHMENT.
- OBSERVED RAW BEEF, IN COLD HOLD UNIT, BEING STORED ABOVE COOKED MEAT. RAW MEAT CONTAINERS WERE NOT COVERED. ENSURE TO STORE ALL RAW PRODUCTS BELOW COOKED FOODS TO PREVENT CROSS CONTAMINATION.
- OBSERVED PREPARED FOOD BEING STORED, FOR MORE THAN 24 HOURS, WITH NO DATE MARK LABELS. IF FOOD IS TO BE STORED FOR MORE THAN 24 HOURS, FOOD SHOULD BE LABELED WITH EXPIRATION DATE OF 7 DAYS, WITH PREPARATION DAY COUTING AS DAY 1.
- OBSERVED UNLABELED BOTTLE OF BLEACH WATER BEING STORED ON CLEAN DISH RACK. ENSURE TO LABEL ALL BOTTLES STORING TOXIC SUBSTANCES. ENSURE TO STORE ALL TOXIC CHEMICALS IN AN AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS TO PREVENT CROSS CONTAMINATION.
- OBSERVED ONLY SOAP AND WATER AT 3 COMPARTMENT SINK WHILE DISH WASHING. EMPLOYEE STATED THEY WERE NOT SANITZIING DISHES. ENSURE TO PROPERLY FOLLOW WASH, RINSE AND SANITIZE PROCEDURE WHEN DISH WASHING. ENSURE TO USE TEST STRIPS TO ENSURE BLEACHED WATER (SANITIZING SOLUTION) IS BETWEEN 50-100PPM
- OBSERVED CONTAINER AND SCOOP USED TO DISPENSE SUGAR TO BE DIRTY. STATED TO OWNER THAT SCOOP AND CONTAINER SHOULD BE CLEANED AS FREQUENTLY AS NEEDED TO PREVENT CROSS CONTAMINATION WITH FOOD.
- OBSERVED REFRIGERATOR (STORIGN KETCHUP BOTTLES AND SALSA BOWLS) TO HAVE FOOD AND DUST DEBRIS ALONG SIDE AND BACK. ENSURE TO THOROUGHLY CLEAN REFRIGERATION UNIT TO PREVENT CONTAMINATION TO FOODS BEING STORED.
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05/08/2013 | 74 |
- Potentially Hazardous food not at required temperature in cooling unit. POTENTIALLY HAZARDOUS FOODS IN COOLER MUST BE 41 DEGRESS OR LESS, ECEPT FOR RAW SHELL EGGS AT 45 DEGREES F.
- 229.163 (h) (7) raw to RTE. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- ENSURE TO KEEP ALL WIPING CLOTHES USED FOR CLEANING AWAY FROM POTENTIALLY BHAZARDOUS FOODS.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw animal food stored with raw ready-to-eat food. ENSURE TO SEPARATE AND STORE RAW ANIMAL MEAT TO PREVENT CONTAMINATION. STORE RAW MEATS ON LOWEST SHELF.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels. (FRONT HAND SINK)
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course.
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12/12/2012 | 69 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- mop sink needs to accessible. Need to clear mop sink out from any unneccessary articles.
- Most recent graded inspection report must be posted in customer view.
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07/20/2011 | 87 |
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- There are no paper towels at the hand washing sink.
- Properly store medications
- Need to cover foods in the walk-in and reach-in coolers.
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02/01/2011 | 87 |
- properly store foods in the cooler.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using nail brushes.
- There are no paper towels at the hand washing sink.
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09/21/2010 | 89 |
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- No soap at the hand washing sink.
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04/06/2010 | 93 |
- STORE ALL CHEMICALS AWAY FROM FOOD ITEMS.
- HAVE SOMEONE ON DUTY DURING HOURS OF OPERATION THAT IS FOOD MANAGER CERTIFIED AND HAS THE SAMHD ID CARD. SEE PAPER GIVEN FOR INFORMATION.
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10/14/2009 | 94 |
| No violation noted during this evaluation. | 02/25/2009 | 82 |
| No violation noted during this evaluation. | 11/12/2008 | 93 |
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