- FOOD 229.164 (o) (4) (A) (i) - Cooked PHF.EVENING SHIFT WAS GOING TO PLACE COOLED FOOD INTO REFRIGERATOR AT 89-89F. FOOD MUST BE COOLED FROM 135F DOWN TO 70F IN YOUR TROUGH WHERE THE ICE IS REPLENISHED. THE ICE HAS MELTED AND WAS THE SAME AMBIENT TEMPERTAATURE AT THE FOOD. RECORD TIME SO CHANGE OF SHIFT/OTHER EMPLOYEES ARE KNOWLEDGABLE OF THE COOLING PROCESS. USE FROZEN STIR STICK IF NECESSARY.
- 229.164 (f) (2) (A) (iv) not covered.COVER ALL ITEMS IN REFRIGERATION UNITS.
- SO NOT STORE EMPLOYEE FOOD/DRINKS ON TOP SHELF OF REFRIGERATOR/ON PREP COUNTER. PLACE ON BOTTOMO MOST SHELF OF REFRIGERATOR/UNDER PREP TABLE SHELF
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01/21/2016 | 91 |
- 229.164 (o) (4) (A) (i) - Cooked PHF.SALSA RANCHERA AND ENCHILADA SAUCE 90F-100F Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.
- LARGE STAINLESS DOUBLE DOOR REFRIGERATOR IN KITCHEN AT 45F. CONSTANTLY OPEN. PLACE ADDITIONAL THERMOMETER INSIDE UNIT TO ENSURE IT LOWERES AND MAINTAINS 41F OR BELOW. USE DAILY TEMPERATURE LOGS, RECORD FIRST THING IN THE MORNING. REPAIR/ADJUST IF NECESSARY
- 229.164 (o) (6) (A) PHF>135.ENCHILADA SAUCE ON STEAM TALE AT 125F. COOK/REHEAT ALL POTENTIALLHY HAZARDOUS FOODS TO 165F PRIOR TO PLACING ON STEAM TABLE WHERE THEY ARE MAINTAINED AT 135F
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09/30/2015 | 85 |
- KITCHEN REFRIGERATOR AT 56F. KITCHEN IS HOT AND ITS CONSTANTLY OPENED. MANAGEMENT STATES SOMEONE JUST LOOKED AT IT ON SUNDAY. PLACE SECONDARY THERMOMETER INSIDE AND TAKE ITS DAILY TEMPERATURE OF UNIT. AFTER BREAKFAST REMOVE EGGS AND MILK AND STOREIN WALK-IN. IF IT CONTINUES TO STAY ABOVE 41F, THEN KEEP FOOD FOR ONLY FOUR HOURS AND THEN DISCARD. CAN STORE ALL UNCUT PRODUCE IN THIS UNIT AND MUSTARD, MAYO, KETCHUP:NON-POTENTIALLY HAZARDOUS FOODS ONLY
- ALL KITCHEN STAFF MUST HAVE HAIR RESTRAINTS AT ALL TIMES
- 229.165 (r) (3) (D)no sanitization. WIPING BUCKET DID NOT HAVE SANITIZER. BLEACH CONCENTRATION MUST BE 50-100PPM. USE CHLORINE TEST STRIPS TO ENSURE PROPER CONCENTRATION.
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06/16/2015 | 88 |
| No violation noted during this evaluation. | 02/23/2015 | 100 |
- ESTABLISHMENT HAS A COMMITTED COUNTER TO COOLING COOKING FOODS. AMBIENT ROOM TEMPERATURE IN 91-94F. ALL FOODS ARE APPROXIMATELY 4 INCHS DEEP. IN THE FIVE MINUTES TIME SPAN THAT I OBRTAINED TEMPERTURE, FOODS DECREASED ONE-TWO DEGREE. FOODS MUST COOL FROM 135F TO 70F WITHIN TWO HOURS: 15-20F EVERY HALF HOUR. MUST COOL FOODS IN SHALLOW PANS OF ABOUT TWO INCHES, CONSTANTLY STIRRING WITH A FROZEN STIR ROD AND/OR FOOD CONTAINERS SUBMERGED IN ICE BATH. HAVE CORRECTED METHODS FOR FOLLOW-UP. UTILIZED TIME NOTATION TO ENSURE PROPER COOLING PROCESS. *MAY KEEP COOKED FOODS AT A MINIMUM OF 135F ON STOVE TOP IF PLANNING TO USE ON STEAM TABLES THROUGH OUT THE DAY.
- COOKED RANCHERA SAUCE 88F IN REFRIGERATOR. PROPERLY COOL ACCORDING TO DISCUSSED METHODS.
- PLACE ALL DISPOSABLE CUTLERY IN SAME DIRECTION WITH HANDLES UP OR CLOSES TO GRAB
- 229.165 (k) (14) (A)chlorine solution. CHLORINE SOLUTION LESS THAN 50PPM IN MECHANICAL DISHWASHER. REPAIR TO ENSURE PROPER DELIVERY OF CONCENTRATION. MAY SANITIZE IN 3-COMPARTMENT SINK
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10/10/2014 | 83 |
- WALK-IN REFRIGERATOR AT 51F. FOOD PLACED IN THERE THIS MORNING WERE MOVED TO OTHER REFRIGERATORS. MAY KEEP UNCUT PRODUCE AND NON-POTENTIALLY HAZARDOUS FOODS IN UNIT. HAVE UNIT REPAIRED/REPLACED TO MAINTAIN 41F OR BELOW.
- 229.165 (h) (2)thermometer available.
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04/18/2014 | 92 |
- 229.165 (k) (14) (A)chlorine solution. WIPING CLOTHES IN A SOLUTION WITH NOT ENOUGH CHLORINE.
- 229.165 (m) (2)non food contact dirty. FOOD DEBRIS IN CARTS, UNDEREQUIPEMENT AND CORNERS
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11/18/2013 | 94 |
- 229.163 (h)- before handling. Observed an employee wipe down the table with a cloth then serve customers coffee with out washing her hands. 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.
- Observed employee making tacos using her bare hands to hold the taco. A barrier should be used when preparing food such as foil, utensil or gloves so that one's bare hands are not touching the food.
- 229.164 (f) (2) (A) (iv) not covered. Observed several food items such as vegges and meat in the walk in cooler and reach in cooler that was not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed a large bin of menudo in the walk in cooler that was prepared yesterday (according to staff) and there was no date label. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an 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 at 45F a max of 4 days.
- 229.166 (h) (1) (A)HWS not convenient. There was no hand sink located in the beverage area for staff. Observed wait staff change task and not wash her hands. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Install handwashing sinks in food dispensing area.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease accumulation behind the grills and a heavy amount of food debris was seen behind the hot hold line. Ensure thorough cleaning is done to remove heavy grease accumulation.
- Observed knife on the magnetic knife holder and it was dirty. Observed clean plates stored underneath the hot hold line and there was food debris on them, and also observed the large blender store on a hook that was not clean. Ensure that all food contact surfaces are clean to sight and touch and are sanitized.
- Inspection report was not in customer view. Ensure that the inspection report is posted in customer view.
- Observed raw meat stored over uncovered veggies and observed eggs stored over produce in the reach in cooler in the food preparation area. Ensure that raw food products are stored below ready to eat food.
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06/17/2013 | 75 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), KNIVES (STORED PROPERLY))
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01/24/2013 | 97 |
- PROVIDE FOR PROPER COOLING OF FOODS. (USING SHALLOW PANS AND ICE BATHS) (COUNTRY SAUSAGE 108.0F)
- DISCONTINUE TO ALLOW EMPLOYEES TO HAVE OPEN DRINKS AND EAT IN KITCHEN. (PROVIDE FOR OPEN DRINKS TO HAVE A LID AND STRAW. NO EATING IN KITCHEN)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS, KNIVES (DISCONTINUE STORING BETWEEN EQUIPMENT), SODA NOZZLES, ICE MACHINE (INSIDE), WARMER)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP 7/11) ANY QUESTIONS CALL 207-8853 (CHECK SENT 9/18/11)
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09/28/2011 | 85 |
- ENSURE ALL POTENTIALLY HAZARDOUS FOODS IN COOLERS ARE STORED AT 41F OR BELOW.
- ENSURE EMPLOYEES ARE WASHING HANDS AT HANDSINK USING WARM WATER (100F) AND SOAP FOR 20 SECONDS AND DRYING HANDS WITH A DISPOSABLE TOWEL. EMPLOYEES SHOULD BE WASHING HANDS WHEN SWITCHING TASK, WHEN HANDS ARE SOILED, AND WHEN PUTTING ON GLOVES OR SWITCHING GLOVES AND AS NEEDED. DISCON TINUE USING SOILED APRONS AS A MEANS TO CLEAN HANDS.
- ENSURE EMPLOYEE HANDLING READY-TO-EAT FOODS IS USING SECONDARY BARRIER WHEN HANDLING READY-TO-EAT FOODS. EMPLOYEES ARE PROVIDED WITH GLOVES FOR HANDLING READY-TO-EAT FOODS. EMPLOYEES ARE NOT TO DO BARE HAND CONTACT UNLESS ARE DOCUMENTATION DISCUSSED ON PREVIOUS REGULAR INSPECTION IS MAINTAINED ON SITE.
- ENSURE FOODS IN COOLERS ARE PROPERLY PLACED IN COOLERS TO PREVENT CROSS CONTAMINATION. RAW EGGS ARE STORED ABOVE UNCOVERED READY-TO-EAT FOODS.
- ENSURE ALL FOODS MAINTAINED IN THE TEMPERATURE DANGER ZONE IS TIMED AND A LOG IS KEPT TO ENSURE IT DOES NOT EXCEED FOUR HOURS
- ENSURE EMPLOYEES IN FRONT AREA HAVE ACCESS TO A HANDWASHING STATION WITH RUNNING COLD AND HOT (100F) WATER.
- ENSURE AN EMPLOYEE ON SITE IS FOOD MANAGERS CERTIFIED.
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09/29/2010 | 73 |
- Refried beans in large deep container, picadillo in large deep container, and menudo in large stock pot made yesterday afternoon were placed in coolers and were not at proper temperature. Ensure cooked potentially hazardous foods are properly cooled; 135 degrees F --2hrs--> 70 degrees F --4hr--> 40 degrees F or below.
- Shredded cheese, eggs, chili con carne, and various cooked meat at improper temperature. Ensure all potentially hazardous food is stored at 41 degrees are below.
- Chili con carne on steam table at 100 degrees F. Ensure all prepared potentially hazardous food in steam table is maintained at 135 degrees F or above; reheat.
- Employee cracked eggs then plated ready-to-eat food, employee handled tray of raw blood then cut lettuce, and employees wiping hands on clothing then continued to handle food; all without out washing hands. Properly wash hands between any task that contaminates hands.
- Employees storing open drinks on preparation tables while in use and next to clean wares. Do not store employee drinks in areas that cause contamination of food and other items needed protection (COS).
- Molded stewed chili peppers and molded zucchini squash stored in coolers. Do not use food not is sound condition.
- No documentation for bare-hand contact with ready-to-eat food and employees handling raw meat/eggs then using bare-hands to handle food. Provide documentation for handling ready-to-eat food with barehands or ensure physical barriers are used to prohibit such action.
- Raw eggs stored above uncovered shredded cheese, raw eggs cracked next to prep of shredded lettuce and bowl of shredded cheese. Ensure all raw meat products are stored below ready-to-eat food and ensure preparation of raw egg/meat products are kept away from preparation of ready-to-eat food.
- Threaded faucet at utility sink does not have a backflow preventer and water hose placed inside drain of handsink. Provide a backflow preventer on utility sink and do not place water hose inside sink drain.
- Reach-in cooler next to handsink maintaining sausage and other food at 50 degrees F. Ensure that all coolers storing potentially hazardous food maintain 41 degrees F or below.
- Handsink not avaliable for employees handling ice and cut limes at front service station. Handsink with hot/cold running water under pressure must be provided/conveniently located for service station or discontinue handling of open food in the area.
- Sanitizing solution stored on table next to clean wares. Store all chemicals away from all items needing protection.
- Walk-in cooler, reach-in coolers in kitchen and service station storing milk missing thermometers. Provide accurate calibrated thermometers for all coolers holding protentially hazardous food.
- Many utensils/dishes stored are visible soiled and soda nozzles have mold growth. Clean and sanitize all dirty wares and soda nozzles.
- No proof of food manager's certification. Must ensure that at least one certified food manager is present during operation.
- No inspections posted. Must post most current routine inspection report.
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01/12/2010 | 40 |
| No violation noted during this evaluation. | 02/18/2009 | 89 |
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