| No violation noted during this evaluation. | 01/28/2016 | 100 |
- At beginning of inspection, no hand soap was available at hand sink. Manager corrected on site.
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09/03/2015 | 97 |
- Observed personal drinks inside salads cooler. Ensure all personal drinks are kept in a designated area; separate from food prep/storing areas. Drinks are to be kept in cup with a lid and straw at all times.
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02/09/2015 | 96 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEES PERSNOAL OPEN COFFEE DRINK NEAR PHF PREP AREA, NOT STORED IN A DESIGNATED AREA AWAY FROM FOOD PREP AREA)
- 229.168 (c) (1) toxics stored.(OBSERVED SPRAY CLEANING BOTTLE LAYING ON TOP OF OF FOOF PREP TABLE WITH OUTGOINIG FOOD PREP AND A CONTAINER OF BLEACH WAS ALSO STORED ON FOOD PREP TABLE.)
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10/07/2014 | 93 |
- 3 compartment sink was set up incorrectly. Ensure that when washing dishes the sink is set as follows: 1st compartment with warm soapy water, 2nd used for rinsing, 3rd with sanitizing solution with proper concentrations (quat - 200ppm; chlorine - 50-100ppm).
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03/06/2014 | 97 |
- Observed cooked pinto beans being stored in walk in cooler, that were not properly covered. Manager stated beans were cooked previous night and stored. Food stored in walk in cooler, should be properly covered to prevent any cross contamination.
- Observed employee washing dishes with incorrect set up at three compartment sink. Ensure to follow dish washing procedures as follows: 1) wash-soap and water, rinse-water, sanitize-sanitizer/bleached water at proper concentration levels.
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10/21/2013 | 90 |
- 229.164 (f) (2) (A) (iv) not covered. Potato salad and sausage in walk-in cooler not properly covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Plastic container of salsa in walk-in cooler with a discard date of 6/3. 229.164 (o) (7) (A) consume by date (prepared). All prepared food in walk-in cooler must be used or discarded 7 days after prep date.
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06/13/2013 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler over 24 hrs., must be properly date labeled with time and date food was prepared. Two containers of beans, inside of WIC, with no date labels.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is allowing bare hand contact of ready to eat foods. Establishment was unable to provide copy of bare hand documentation.
- Establishment must always have at least one person on duty with a Food Managers Certification. Manager on duty, was unable to provide copy of certification.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under handsink.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw bacon, being stored inside of WIC, directly over potatoe salad. Did not destroy potatoe salad, because did not see any physical contamination, other than the potential.
- 229.165 (d) (1) (B)free of breaks, cracks. Repair RIC under serving bar. Along interior door jam of cooler, its broken and missing parts. Also observed water build up in the interior of cooler.
- 229.168 (a) toxics not labeled. Bucket of sanitizer, not properly labeled with product information. Label on sanitizing bucket, with sanitizer inside, labe was badly faded making it difficult to read.
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11/29/2012 | 76 |
- During inspection observed a dented can of jalapenos. Instructed establishment to remove any other dammaged canned food items from establishment.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24 hrs. old, must be properly date labeled with time and date food was prepared. During inspection came across unlabeled pan of beans and another pan of green beans, with bacon, inside a tomatoe sauce.
- 229.168 (a) toxics not labeled. All cleaners must be properly labeled with name or type of chemical being used. During inspection came across, a spray bottle, with an unknown blue liquid inside.
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07/31/2012 | 89 |
- When handling ready to eat food, employees cannot wear bulky rings, or watches on their wrist. Only jewlery allowed is a medical bracelet.
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02/17/2012 | 96 |
- Sausage, carne guisada found at temperatures of 70F and 90F, respectively. Employees could not tell inspector how long foods had been sitting out. Foods must be cooled properly to 70F within 2 hours and 41F within 6 hours. Foods that are off temperature, above 41F or below 135F for more than 2 hours must be reheated to 165F.
- Employee seen taking drive-through orders, touching computer and drive through speaker and then bagging ready to eat foods such as onions and pickles. The only employees inspector saw washing hands at establishment were those asked to do so by management.
- 1. Establishment stores mops and other cleaning equipment over clean wares rack. Dirty mops were seen dripping onto floor and next to clean wares rack. 2. Dirty towels placed in handwash sink. Towels must be stored in sanitizing solution and sanitizing solution and towels should be changed whenver they become dirty.
- Employee seen handling sliced onions and pickles (ready to eat foods) while engaged in taking drive-through orders including touching computer screen and speaker. Employees must be properly trained on handling ready to eat foods and double barrier handwash procedures.
- 1. Many foods in kitchen area and walk-in cooler found uncovered. All foods must be covered to protect against cross-contamination. 2. Barbecue sauce in walk-in cooler found stored in uncovered container underneath raw meats (bacon) and unclean food racks. Food particles could fall into sauce causing cross-contamination. All foods must remain covered and be stored to protect against cross-contamination. 3. Raw meat found stored over uncovered ribs in walk-in cooler. All foods must be stored to protect against cross-contamination. 4. Plastic cups and storage containers with no handles used to dispense foods such as dry goods including flour, sugar and other foods in walk-in refrigeration unit such as carne guisada. All foods must be dispensed with proper utensils so that areas of utensils touched by hands do not come into contact with foods. 5. Foil and foil flakes found in cottonseed oil used to prepare coleslaw. Any contaminated food products must be disposed of. 6. Container used to store bacon found sitting in container of uncovered flour. All food items must be stored so that cross-contamination does not occur. 7. Dirty towels found stored on food prep line. All towels used for cleaning purposes must be stored in sanitizing solution and changed when they become soiled. 8. Trash receptacles found stored directly under clean wares rack. Tash containers must be moved or barrier must be provided to protect clean wares against cross-contamination.
- 1. No sanitizer found in sanitizing buckets used for towels. 2. Chlorine concentration for chemical sanitizer in manual ware washing not within limits for proper sanitization. No chlorine residual was present in sanitizing step.
- 1. Food contact surfaces such as sood preparation tables found soiled. Food contact surfaces must be kept clean and sanitized. 2. Clean wares rack found soiled. Rack must be cleaned so that utensils do not become soiled. 3. Ice machine must be cleaned so that it is free of mold and/or mildew. 4. Food particles and grease found on clean meat slicer. Meat slicer must be cleaned so that no food particles remain. Slicer should be taken completely apart after use so that it may be thoroughly cleaned and sanitized. 5. Used food containers found on food preparation surfaces around kitchen. All food containers and utensils must be taken to dirty wares area after use. 6. Pie slicers found in container with water. Utensils should be stored dry when not in use. 7. Racks in walk-in cooler found soiled. Racks in walk-in cooler must be cleaned and sanitized.
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08/08/2011 | 73 |
- Potentially hazardous food under 135F not undergoing any process and time is not being used as a control. Brisket found in hot hold at 121F. Management did not know how long it had been in hot hold and under 135F.
- 1. All foods in refrigeration unit must be covered to protect foods from cross-contamination. 2. Pickles on lower shelf should be covered and proper dispensing utensil should be used. Plastic container should not be used to dispense pickles. 3. Trash containers found touching clean ware rack in warewashing area. Trash receptacles should be moved away from clean wares to prevent cross-contamination. 4. Rack used to store clean wares is dirty should be cleaned. 5. Ice handles must be stored with handles up.
- Food-grade shatterproof thermometer should be provided for salad cooler under customer service area.
- Rack used to hold clean wares by warewashing area should be cleaned.
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03/24/2011 | 85 |
- 229.164 (f) (2) (A) (iv) not covered. BEANS AND OTHER FOOD ITEMS, COOKED AND STORED IN WALK-IN COOLER NOT PROVIDED WITH COVERS/LIDS SO AS TO PROTECT FOOD FROM CROSS CONTAMINATION
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07/22/2010 | 96 |
| No violation noted during this evaluation. | 03/15/2010 | 100 |
| No violation noted during this evaluation. | 12/09/2009 | 100 |
| No violation noted during this evaluation. | 05/20/2009 | 97 |
| No violation noted during this evaluation. | 01/16/2009 | 97 |
| No violation noted during this evaluation. | 01/15/2008 | 90 |
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