| No violation noted during this evaluation. | 01/27/2016 | 100 |
- Eggs placed on prep table, at room temperature; 88F. Ensure all potentially hazardous food is maintained at required cold hold temperature of 41F and below.
- Container of chorizo is not on cold or hot hold. Temperature reads 82F. Ensure all potentially hazardous food is kept at required hot hold temperatures; 135F and above, at all times.
- Observed open bags of raw chicken stored above ready to eat food (container of beans) in refrigerator. Ensure all raw animal products are stored below and away from ready to eat food at all times.
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07/15/2015 | 86 |
| No violation noted during this evaluation. | 03/16/2015 | 95 |
- Ensure all ready to eat food stored longer than 24 hours (salsa ranchera), has a use by date marked that does not exceed 7 days.
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11/19/2014 | 96 |
- Potentially hazardous, ready to eat food in refrigerator stored longer than 24 hours, is not labeled with a use by date. Ensure all food stored longer than 24 hours is labled with a use by date. Example: food prepared 07/30/2014 will have a use by date marked as 08/05/2014.
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07/30/2014 | 96 |
- Beans in cooler that were made the day before were at 70 degrees F. Ensure cooked, ready to eat food is cooled properly before storing in cooler. Cooked food should be brought from 135 degrees F to 70 degrees F within 2 hours, and from 70 degrees F to 41 degrees F or below, within 4 hours. Proper cooling methods include, dividing large amount of food, placing food containers in an ice bath; constant food stirring.
- Observed cut produce on prep table as well as cheese, at room temperature. Ensure all dressing food to be held cold is in proper cold hold; on ice or in cold hold unit. Food to be held cold must be at 41 degrees F or below at all times.
- Observed ready to eat food in cooler without a use by date marked. Ensure all ready to eat food stored longer than 24 hours, has a use by date label. Use by date label not to exceed 7 days; day 1 counts as day food was prepared.
- Freezer interior closest to hand sink has meat residue. Ensure all blood from thawed meat and other food debris are eliminated. Ensure all food contact surfaces are clean to sight and touch at all times.
- Observed mold build up inside ice machine. Ensure all mold residue is eliminated. Ensure all food contact surfaces are clean to sight and touch at all times.
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03/31/2014 | 83 |
- Food in cooler stored longer than 24 hours without a use by date marked. Ensure all prepared, potentially hazardous food stored longer than 24 hours has a use by date marked. Use by date marked not to exceed 7 days; day 1 being the preparation date.
- Ensure at least one person at this establishment is food manager certified and present during hours of operations (provide certificate).
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11/27/2013 | 93 |
- At time of inspection, observed personal drink on prep line next to prepped food. Ensure all personal drinks are kept in designated area away from any ready to eat/potentially hazardous food at all times.
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07/24/2013 | 96 |
- Observed food handler wearing jewlery on wrist. Ensure food handlers are not wearing jewelry on wrist, hands, or fingers. The only piece of jewelry that can be worn is a smooth, plain wedding band.
- All 3 compartments of the ware washing sink had bleach solution. Ensure the following procedure is used when washing wares in the 3 compartment sink: wash (soap and water), rinse (plain water), sanitize (bleach and water), and air dry.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates with breaks/cracks on rim. Ensure wares are in good repair and free of breaks/cracks.
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10/11/2012 | 90 |
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates with chips/cracks. Ensure all wares are in good repair, easily cleanable, and durable.
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05/21/2012 | 97 |
- At time of inspection, employee making tortiallas had on rings. Ensure all employees handling food are not wearing any jewelry when handling food. Only a plain, smooth wedding band is allowed.
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01/04/2012 | 96 |
| No violation noted during this evaluation. | 08/15/2011 | 88 |
- 229.164 (o) (9) (A) (i) Time Only. Establishment does not have a HACCP plan as required. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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04/20/2011 | 96 |
| No violation noted during this evaluation. | 03/10/2010 | 100 |
| No violation noted during this evaluation. | 06/11/2009 | 85 |
| No violation noted during this evaluation. | 06/25/2008 | 58 |
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