- 229.165 (m) (1) (A)not clean. Meat slicer/knives/cutting boards/prep surfaces not clean to sight and touch. Wash, rinse and sanitize food contact surfaces at least every 4 hrs. 229.165 (n) (1) (C)at least every 4 hrs.
- 229.168 (b) working container not labeled. Label spray bottles with common name of toxic material.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Ready-to-eat food is present that may have been contaminated by an employee that was restricted/excluded.Packaged bacon in deli case, raw bacon and raw chrizo not stored correctly in reach in cooler and deli case. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food.
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01/21/2016 | 90 |
- Apply,obtain,post a State Manufacturing License for food items that are repackaged, packaged for retail sale at establishment such as "manteca" or dry goods with Manufacturing name, product name and ingredients. 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (A) labeled properly.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.168 (d) (2) (C) restricted use pesticide. Flying insect pesticide observed in kitchen,pesticide for home use only. All pesticides for a commercial establishment must labeled for commercial use, and used according to manufacturer's instructions.
- Register and successfully complete a Food Manager Certification course by next regular inspection. At least one person must have certification and be present at all hours of operation.
- 229.165 (d) (1) (E) (i)not easily cleanable.Observed cutting board in meat cutting room, cutting board is stained and has rough gouges and is not easily cleanable. All food contact surfaces must be in good condition and sanitized.
- Remove plastic covers/wrap over meat in meat deli case.
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09/10/2015 | 80 |
- Deli hot dogs not in sound condition due to freezer burn. Food discarded. Ensure all food for consumption is in sound condition.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Ready-to-eat food is present that may have been contaminated by an employee that was restricted/excluded. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. Ex. raw chirzo stored above cooked sausage in deli cooler.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper measures/methods to control and minimize presence of pests. Observed flies and gnats in the establishment. Light boxes for insect control not plugged in.
- 229.165 (m) (1) (A)not clean. Clean and sanitize inside/outside all surfaces of large cooler.
- Observed cardboard used as a liner to separate foods in the cooler. Ensure all lining materials for foods is sanitized and non absorbable.
- Clean Potentially Hazardous Food contact surfaces and equipment by washing, rinsing, and proper sanitizing then allowing to air dry.
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05/19/2015 | 86 |
- 229.165 (d) (1) (B)free of breaks, cracks. Replace sliding windows in deli case-not in good condition, and door for bakery display case. Clean and sanitize all surfaces of tables, cutting boards, utensils, and 3 compartment sink.
- * 229.163(b) Demonstation of Knowledge. No Certified Food Manager on site during time of Inspection. At least one person/employee with Certification must be available and present during all hours of operation, this may require more than one person to be Certified.
- Water leaking from plumbing from 3 compartment sink, investigate and correct.
- Observed water leaking in the deli case, investigate and correct
- Permit posted and current. Most recent graded inspection report was not posted for customer view. (2014)
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Supply restrooms with soap and paper towels. Restrooms need immediate attention, clean and santize all surfaces and floors.
- 229.164 (r) (1) (B) (iv) manufacturer info. Obtain/Apply/Post State Permit or alternative for food items prepared labeled (manteca)and other packaged items including however no limited to seeds and spices. Items are not properly labled with Manufacturer's information. **All packaged food items must be properly labeled with product, ingredients when applicable, and manufacturer's information.
- Many deli,Lunch meat, cheeses in deli case not in sound condtion and discarded due appearance (color)and direct contact to contaminated surfaces of deli racks in deli case.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw bacon stored next cooked sausage in the deli case. All potentially hazardous foods must be separated by cooking temperature.
- 229.164 (o) (7) (C) lunch meat - deli.Refrigerated, ready-to-eat, potentially hazardous food that is frequently unwrapped, such as lunchmeat or roast, for which date marking is impractical may be marked (A),(B), or by an acceptable alternative method
- Observed a water bottle with screw top lid on top of a warmer behind the deli case, with no straw and spill proof lid. ** All personal beverages must have spill proof lid and straw.
- All personal belongings are to be placed in a designated area away from food preparation and storage. Do not place shoes in the deli market.
- Clean and santize all surfaces of the deli case and ensure water is not leaking from drains inside deli case.
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03/24/2015 | 65 |
- 229.163 (h) (8) before gloves. Observed food handler donn gloves without proper handwashing. Employee did not wash hands before donning gloves for working with food.
- Observed a grill with left over personal food directly on top of sliding refrigerator ( 4ft display case) used for potentially hazardous foods.
- No Certified Food Manager on site at time of inspection. A CFM must be available during all hours of operation.
- 229.166 (i) (5) (A)plumbing repairs. Observed water leaking from plumbing at front handsink. Observed water pooling inside of Walk in Cooler for beverages. Investigate and correct.
- 229.165 (d) (1) (B)free of breaks, cracks. Replace sliding windows in deli case-not in good condition. Clean and sanitize all surfaces of tables, cutting boards, utensils, and 3 compartment sink.
- Permit posted expired 2014. Renew food permit within the next 10 days. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Potentially Hazardous food not at required temperature in cooling unit. Entire cooler for storage of potentially hazardous foods not at proper cooling temperature. Reach in cooler temperature 64F. Unit may not be used for potentially hazardous items until unit is inspected by The Health Department and serviced and sanitized.
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08/15/2014 | 75 |
- 229.164 (o) (7) (C) lunch meat - deli. 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. All open packages of deli meat must be covered, wrappings or alternative to protect from contamination.
- Hand sink not working properly in the meat market. All installed sinks for intended for hand washing must be working properly. Investigate and correct.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Supply the hand wash station with individual disposable towels and soap at all times.
- 229.168 (c) (1) toxics stored. Storing toxic items (Windex) next/and above of food items and tools used for cutting and slicing of potential hazardous foods.
- * 229.163(b) Demonstration of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. It is recommended an additional employee have Food Managers Certification.
- Plastic meat scrapers observed resting on electrical cord not to be clean to sight and touch. Clean and sanitize all surface areas of deli case and remove blood, debris, food remnants.
- 229.163 (f) (1) 20 seconds. Employees must was their hands between tasks of cleaning, handling different kinds of meats and after changing gloves.
- Place all personal items-aprons, phones-in a designated area away from food preparation and storage.
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12/11/2013 | 73 |
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law.
- 229.164(a) Safe Condition. Numerous badly dented and rusted can goods. One can was past the manufactures expirchm date. Periodically check-products for damage and safe condition. Discard as appropriate.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Repair towel system so that clean towels are available to users.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Hose bib vacuum breaker not present on hose connections. Provide for adequate backflow prevention device.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, cutting one type of raw animal product and moving to another with out washing hands. Employees must follow proper hand washing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (i) (1) (B) HWS improper use. Numerous utensils stored in hand washing sink. Use this sink is for hand washing only.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Different raw animal products cut using a Single band saw with no cleaning between types. Clean and sanitize cutting equipment between different raw animal products.
- 229.164 (o) (7) (C) lunch meat - deli. Label deli meat with the date the manufacture's package is opened. Discard after 7 days.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Surfaces of hand contact on display unit not regularly cleaned and sanitized. Clean doors and door handles on display cases to remove raw animal product.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Raw chicken in direct contact with tripas. Discard food where contact occurred. Keep raw animal products separated.
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10/03/2012 | 63 |
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control.Carnitas at87 F
- During the hand washing procedure the employee used soap but did not use vigorous friction in proper area of the hands and arms for 10-15 seconds. Employee did not wash hands before donning gloves for working with food.
- Employee found drinking from an open cup while in the food service line. Employee washing utensils in hand sink.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Foods not protected by storage in packages, covered containers, etc. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product.
- Food not discarded in unmarked containers/packages that have exceeded 4 hours.
- There is no backflow preventer present.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- No soap at the hand washing sink.
- Storing toxic next to food items. Storing toxic items above food items.
- Walk in cooler without a permanently affixed thermometer.
- Potentially Hazardous Food contact surfaces/equipment not clean.
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09/26/2011 | 57 |
- DO NOT STORE RAW PRODUCTS OVER READY TO EAT FOOD PRODUCTS. RAW CHORIZO STORED OVER CHEESES AND RAW SHELLED EGGS STORED OVER GATORADE CONTAINERS.
- STORE TOXIC ITEMS SUCH AS CHEMICALS AWAY FROM FOOD PRODUCTS AND SINGLE SERVICE ITEMS. DO NOT STORE THE WINDEX BOTTLE BY THE JARRED FOOD PRODUCT. DO NOT STORE SHAMPOO OVER THE FOIL.
- REMOVE HEAVILY DENTED CANS AND CANS WITH COMPRIMISED SEAMS FROM STORE SHELVES. REMOVE CONTAMINATED BAGS (PRESENCE OF MEAL BUGS) OF BARLEY FROM STORE SHELVES.
- ALL PREPACKAGED FOOD ITEMS TO HAVE MANUFACTURERS LABELS SUCH AS BUSINESS NAME, ADDRESS AND CONTACT NUMBER. SOME PREPACKAGED CANDY APPLES AND OTHER FOOD ITEMS ARE UNLABELED.
- ROASTED PORK TEMPERATURE AT 100F. CORRECTIVE ACTION: ROASTED PORK NOT AT PROPER TEMPERATURE THROWN AWAY.
- OBSERVED MEAT COUNTER EMPLOYEES NOT WASHING HANDS BETWEEN CLEANING AND THEN SERVICING CUSTOMERS. INFORMED MANAGER OF PROPER HANDWASHING PROCEDURES.
- USE THE HANDSINK FOR HANDWASHING ONLY. DO NOT USE THE HANDSINK FOR WASHING UTENSILS OR RINSING OUT WIPECLOTHS.
- PROVIDE FOR BACKFLOW PREVENTION DEVICE (VACUUM BREAKER) FOR ALL HOSE BIBS.
- REMOVE NUMEROUS FLIES SEEN INSIDE ESTABLISHMENT. PROVIDE SERVICE BY A LICENSED PEST CONTROL COMPANY - SAVE INVOICE ON SITE FOR DOCUMENTATION.
- PROVIDE WORKING THERMOMETERS FOR ALL COLD HOLD UNITS. NO THERMOMETERS FOUND IN MEAT COUNTER DISPLAY COOLERS.
- CLEAN AND SANITIZE SURFACES OF REFRIGERATION AND FREEZER UNITS AT THE MEAT COUNTER DISPLAY COOLER AND INSIDE THE WALKIN COOLER.
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05/12/2010 | 59 |
- Must repair/unclogg drain to employee hand washing sink in barbacoa selling area to allow for its porper use when area in use.
- Must have employee hand washing sink at barbacoa serving area properely working with hot and cold running water plus adequate drainage to allow for its use during weekend barbacoa days.
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12/02/2009 | 94 |
| No violation noted during this evaluation. | 07/16/2009 | 84 |
| No violation noted during this evaluation. | 02/03/2009 | 78 |
| No violation noted during this evaluation. | 08/20/2008 | 77 |
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