- Establishment needs to keep all tcs foods(time/temperature control for safety)at a cold hold of 41 degrees F and below(shredded cheddar cheese was at 75 degrees F; appoximately been out for 3 hours; food item was placed back in cooler.
- 229.163 (h) (9) contaminate hands; Make sure to wash hands after contamination may have occured(after coughing); tomatoes employee was cutting were thrown out due to failure to wash hands after coughing and before cutting tomatoes.
- Establishment needs to make sure to keep packaged raw chicken below salsa verde and other ready-to-eat foods; chicken should always be stored on the lowest possible shelf; no contamination seen. Also make sure to cover all prepared food items within walk in cooler/reach in coolers. 229.164 (f) (2) (A) (iv) not covered.
- Will need to make sure to clean small amount of rodent droppings seen within establishment; establishment has a licensed pest control service that comes out on a regular basis. 229.167(p)(11)(C)rodents.
- 229.165 (d) (1) (B)free of breaks, cracks; Will need to replace lid to bulk container(melted/opened)and replace white container that was melted in a small area; establishment will also need to replace red cutting board(observed discolored/pitted).
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03/01/2016 | 81 |
- 229.168 (b) working container not labeled; Make sure to relabel all working containers holding chemicals inside.
- 229.165 (k) (14) (E)chemical not used to direction; Make sure to provide more bleach within storage buckets used to clean food preparation areas; too low; concentration should be 50 to 100 ppm
- Make sure to clean interior of container holding clean kitchenware. 229.165 (m) (1) (A)not clean; Make sure to replace chip container with hole on the outside so that container is in good condition.
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10/27/2015 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared); Establishment needs to make sure and provide preparation dates for prepared, refrigerated, potentially hazardous food items and also provide a use by/discard by date if keep refrigerated, prepared, potentially hazarous foods for more than 24 hours(spanish rice, refried beans, etc.).
- Evidence of rodent droppings behind shelf near side exit door; will need to make sure and clean droppings up and intensify pest control efforts in this general area.
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07/16/2015 | 93 |
| No violation noted during this evaluation. | 12/05/2014 | 100 |
- 229.168 (b) working container not labeled; Label all working spray bottles with the common name of the chemical inside.
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08/14/2014 | 97 |
- Make sure to store febreze away from food preparation areas and food items; label all working spray bottles with the common chemical inside(bottle next to mechanical warewashing machine). 229.168 (c) (1) toxics stored.
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04/15/2014 | 97 |
| No violation noted during this evaluation. | 12/12/2013 | 100 |
- 229.166 (f) (4) air gap 2x; Provide air gap between the drain line to the ice machine and main drain to be twice the diameter of the water supply inlet(ice machine drain line); make sure to keep drain line at least one and one-half inches above the main drain.
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08/16/2013 | 96 |
- evidence of gnats within customer restrooms/mopsink area/mopbucket and mop; will need to use approved pest control measures to limit presence of gnats.
- 229.168 (c) (1) toxics stored; store toxic items in a designated area with other similar chemicals(bleach bottle)away from clean equipment.
- Will need to make sure that at least one employee is food manager certified during all hours of operation; currently the food manager certification for only employee certified has expired; will at least need to register for the class within 10 days(4/12/13).
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04/02/2013 | 91 |
- observed an open drink in the kitchen. all drinks in the kitchen need a lid and straw.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Repair broken pipe by ice machine.
- properly store ice mchine scoop.store on a clean pan.
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12/06/2012 | 87 |
- Observed drinks in the kitchen with no lid and straws. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- No mop sink or curbed floor drain provided. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water.
- Some of the plates are chipped. Need to replace any chipped plates.
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01/10/2012 | 83 |
- Ensure that cross-contamination of raw/cooked foods/other does not occur. 1. Open bowl of hot sauce for employees was stored in refridgerator. 2. Storage racks in walk-in cooler have rust and food debri on them. Items stored below are not covered.
- Provide approved Systems (HACCP Plans/Time as Public Health Control). No date labeling on prepared items in refridgeratorss, freeszer, and walk-in cooler.
- Ensure hand wash facilities have soap and towels. No paper towels at hand sink.
- Provide thermometers that are accurate, and properly calibrated (+ or - 2 degrees Fahrenheit).
- Ensure food contact surfaces of equipment and utensils are cleaned/sanitized/and in good repair. Strainer was stored between the counter and the wall.
- Ensure cold hold of potentially hazardous food items are held at 41 ?F. Shelled raw eggs on prep table at 74 ?F. Refried beans in walk-in cooler at 47 ?F.
- Ensure that all equipment is adequate to maintain product temparature. Walk-in cooler temperature was 45 ?F.
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04/20/2011 | 70 |
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING------SOAP+HOT WATER (20 SECONDS)...DRY WITH PAPER TOWEL (BEFORE OPEN FOOD HANDLING; BEFORE USING GLOVES TO HANDLE FOOD; AFTER ANY POSSIBLE CONTAMINATION OF HANDS/GLOVES******EMPLOYEES WIPING HANDS ON APRON/TOWEL INSTEAD OF HANDWASHING******
- PLEASE PROVIDE FOR ALL EMPLOYEE DRINKS/FOOD/PERSONAL ITEMS TO BE STORED SEPARATELY FROM FOOD(CUSTOMER)... FOOD CONTACT SURFACES...CLEAN UTENSILS... SINGLE SERVICE/SINGLE USE ITEMS
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER HANDLING OF READY TO EAT FOOD(ALWAYS USE GLOVES+HANDWASHING/UTENSILS/PAPER/FOIL TO HANDLE READY TO EAT FOOD -------OR-------USE 2 OR MORE CONTROL MEASURES/PROVIDE FOR (3) FORMS OF DOCUMENTATION TO CONTINUE USING BARE HANDS)******EMPLOYEES USING BARE HANDS TO HANDLE READY TO EAT FOOD WITHOUT USING AT LEAST 2 CONTROL MEASURES/WITHOUT ANY DOCUMENTATION IN PLACE****** SEE HANDOUT GIVEN FOR HOW TO COMPLY******
- EMPLOYEES USING DIRTY TOWEL TO WIPE HANDS... THEN USING SAME TOWEL TO WIPE DOWN FOOD CONTACT SURFACES******PLEASE USE "CLEAN DRY" TOWELS AS "POTHOLDER" ONLY...OR TO WIPE OFF RIM/EDGE OF PLATE******
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAYS MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. BEANS/GROUND BEEF COOKED 10/13/10------MAXIMUM USE BY = 10/19/10)
- PLEASE PROVIDE FOR HAND SINK TO BE ACCESSIBLE AT ALL TIMES!!!PLEASE USE HAND SINK FOR HANDWASHING ONLY!!!(HANDSINK BLOCKED BY TRASHCAN...SEVERAL EGG CARTONS/UTENSILS/ETC. IN HAND SINK)
- PLEASE PROVIDE FOR SOAP/PAPER TOWELS @ ALL HANDSINKS AT ALL TIMES
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS AND {50-100PPM} BLEACH SANITIZER TO WIPE DOWN COUNTERTOPS...PREP TABLES...CUTTING BOARDS...ETC.);PLEASE USE TEST STRIPS TO ENSURE PROPER CONCENTRATION OF SANITIZER IS USED IN SANITIZING BUCKETS
- PLEASE PROVIDE FOR MOST RECENT ROUTINE FOOD SAFETY INSPECTION REPORT/FOOD PERMIT TO BE POSTED FOR PUBLIC VIEW
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10/14/2010 | 68 |
- DATE MARK PREPARED FOODS INSIDE WALKIN COOLER WITH THE DATE THE FOOD WAS MADE. DISCARD ANY FOOD AFTER SEVEN DAYS.
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11/19/2009 | 96 |
| No violation noted during this evaluation. | 01/29/2009 | 87 |
| No violation noted during this evaluation. | 02/27/2008 | 73 |
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