- DESIGNATE AN AREA IN DINING ROOM FOR EMPLOYEES TO SIT AND EAT. (EATING IN KITCHEN)
- PROVIDE FOR DISHES AND EQUIPMENT TO BE WASHED PROPERLY. (DISH MACHINE NOT SANITIZING)(COS)
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03/23/2016 | 93 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS. OR LONGER. (BEANS 12/1/15--12/8/15)
- PROVIDE FOR FOOD TO BE REHEATED TO 165F OR HIGHER BEFORE HOT HOLDING AT 135F OR HIGHER. (BEANS 110F)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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12/03/2015 | 84 |
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (BEANS 9/1/15---9/8/15)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (FRYER BASKET, CAN OPENER)
- PROVIDE FOR EMPLOYEES TO HAVE A LID AND STRAW ON PERSONAL DRINKS IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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09/23/2015 | 86 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS IN KITCHEN TO HAVE A LID AND STRAW. (OPEN DRINKS)
- PROVIDE FOR COOKED FOODS STORED 24 HOURS OR LONGER TO HAVE A CONSUME BY DATE LABEL. (BEANS 3/1/15--3/8/15)
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03/25/2015 | 92 |
- ENSURE THAT ALL EMPLOYEES WASH HANDS PROPERLY BY USING 100F WATER AND SOAP FOR 20 SECONDS. (NO HOT WATER AT HANDSINK)
- EMPLOYEES PERSONAL DRINKS MUST HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (CAN OPENER, ICE MACHINE (INSIDE))
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09/16/2014 | 89 |
| No violation noted during this evaluation. | 12/17/2013 | 100 |
- Ensure potentially hazardous food is at 41 degrees F or below. Raw shelled eggs in prep area were not at required temperature.
- Ensure proper handling of ready-to-eat foods (RTEF). Employees were observed using barehand contact with ready-to-eat foods and establishment does not have documenation. Establishment says employees should be using utensils, gloves, physical barriers, etc to handle RTEFs.
- Ensure cross contamination does not occur. Protect food from contamination by storing food in packages, covered containers, or wrappings. All food stored in conatiners/bins in walk in cooler should have lids or covers to protect food from contamination. (Racks in walk in cooler should be cleaned and all food accumulation should be removed).
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07/11/2013 | 87 |
- Ensure all repackaged food is properly labeled with a date of repackaging. (Repackaged shrimp and beef found in freezer without date labeling.)
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09/27/2012 | 96 |
- 229.165 (m) (1) (A)not clean. Establishment must ensure that ice wand is cleaned and sanitized before it is frozen for service. Ice wand must be kept in cleaned and sanitized container and may not be kept in freezer on food that is uncovered.
- 229.163 (h) (1) 229.163 (h) (9) contaminate hands. after touching body. Employees must wash hands after touching body, apron or conducting any other activity that may contaminate hands. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (m) (1) (A)not clean. Establishment must clean inside of ice machine to eliminate mold/mildew.
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03/13/2012 | 93 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Refried beans made on Nov 7 found in cooler at 49F. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Establishment must use shallow pans, ice bath using continuous stirring or ice wand to cool foods. All potentially hazardous foods must be cooled to 70F within 2 hours and 41F within 6 hours of the start of the cooling process.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.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. 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 to work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw eggs stored over ready to eat foods such as tomatoes, jalapenos. Eggs must be stored under ready to eat foods to protect against cross-contamination.
- 229.168 (e) toxic container for food. Using pesticides that are not approved for food establishments, not using licensed pest control company. Establishment must use an approved licensed pest control company.
- 229.165 (m) (1) (A)not clean. Storage containers for utensils found with water, food debris on bottom. Establishment must keep all storage containers for utensils clean and sanitized. 229.165 (d) (1) (B)free of breaks, cracks. All cutting boards must be kept free of breaks, cracks and gouges. All cutting boards that have gouges and cracks must be refinished or replaced.
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11/08/2011 | 81 |
- PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified. Rice, beans, and cooked beef in a sauce all had a probed temperture of 130 degrees at closing in the walk in cooler. Advised that some one would stay to monitor?????
- 4 cases of raw eggs in shells stored over uncovered cooked and ready to eat food items in walk in cooler.
- Wash & sanitize food scoops in rice & bean bins to remove food & grease residue.
- No time & date labels on PHF's in walk in cooler.
- Need test strip for bleach not quat test strip. No bleach for 3 compartment sink visable.
- Staff needs probe thermometers for food temperture monitoring. Small coolers need inside readily accessible thermometers.
- Discard all broken & chipped glasses, plates, & bowls. Clean or replace food/grease stained cutting boards.
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06/20/2011 | 74 |
- PLEASE REPAIR/REPLACE WOODEN SHELVES IN WALK-IN COOLER WITH CLEAN, EASY CLEANABLE, NON-ABSORBANT SHELVING
- PRE-COOKED FOODS BROUGHT OUT OF COOLER SHOULD BE HEATED TO 165F BEFORE BEING PLACED ON HOT HOLD.
- PLEASE PROVIDE THAT ALL COOKED AND SEPARATED RAW FOODS IN COOLER ARE DATE LABELED.
- PROVIDE DOCUMENTATION OF RENEWAL
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03/10/2010 | 85 |
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Provide for food contact surfaces and non food contact surfaces to be cleaned and sanitized--container in which chips are stored in --have accumulated food debris(provide lids), provide covers for food items stored in walk-in cooler--shelving has accumulated food debris that provides potential to contaminate food items. Provide for container that utensils are stored on to be cleaned and sanitized. In addition, provide for surfaces of drain boards to be cleaned and sanitized. To include, provide for ice machine to be cleaned and sanitized.
- Provide date labels on all potentially hazardous foods that are stored for more than 24 hrs. Please mark with a consume by date, or use by date; which is 7 days including preparation date.
- Follow proper procedures for handling ready to eat foods: Employee observed wiping hands on soiled rag, and pants then handling ready to eat food (tortilla) improperly. (see handout).
- Provide for potentially hazardous foods to be properly stored from top--> bottom: vegetables/cooked foods, beef, pork, and poultry. (eggs should not be stored over vegetables) This also includes the storage; raw meats should be seperated--beef/pork/poultry) --for the reason that once items were thawed.
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10/27/2009 | 77 |
| No violation noted during this evaluation. | 06/02/2009 | 71 |
| No violation noted during this evaluation. | 01/29/2009 | 92 |
| No violation noted during this evaluation. | 09/09/2008 | 78 |
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