- Need to keep cooked foods on top of any raw meats in the walk-in cooler.(corrected)
- There are no paper towels at the hand washing sink.(men's restroom) Supply each handwash station with individual disposable paper towels.
- Need proper labels on some of the food products. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
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01/07/2016 | 86 |
- Food packaged in a food establishment is not properly labeled.(tortillas) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Did not observe frequent handwashing taking place.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Do not place bucket inside of marinate in the walkin cooler
- observed some flies in establishment.need to eliminate flies.
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08/06/2015 | 83 |
- Repair paper towel dispenser by kitchen section.
- Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law.(tortillas/tostada chips)
- clean some of the meat display areas.
- someone on duty needs to have the food mgr certification.
- need to re-install the mop sink.
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04/23/2015 | 84 |
- Need proper labels on some of the packaged tortillas.
- 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.
- Properly clean all equipment.
- Someone on duty needs to have the food mgr certification.
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02/06/2015 | 86 |
- Properly store meats in the walk-in cooler.
- Food packaged in a food establishment is not properly labeled. Label information shall include the name and place of business of the manufacturer, packer, or distributor.(tortillas)
- Storing toxic items above food items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- Observed some utensils between work table and wall areas.Do not store any utensils betweeen wall and work tables.
- Someone on duty needs to have the food mgr certification.
- Cooler areas where the chorizo is stored is not cooling enough.Product was moved.
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08/25/2014 | 80 |
- SEVERAL FOOD ITEMS WERE OBSERVED THAT DID NOT HAVE LABELS TO INDICATE SOURCE OF PRODUCT. THESE ITEMS INCLUDE PACKAGED TORTILLAS, REFIGERATED BEANS, AND SALSA. FOOD ITEMS SHOULD BE PROPERLY LABELED WITH ALL LABEL REQUIREMENTS.
- 229.166 (i) (1) (A)HWS not accessible. A BAG WITH ITEMS IN IT WAS SEEN IN THE HAND SINK IN THE SMALL ROOM NEAR THE THREE COMPARTMENT SINK WHERE COOKING TAKES PLACE. ALSO, THERE WAS A LARGE BIN BLOCKING THE HAND SINK IN THE MEAT MARKET AREA. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- THE HOT WATER TEMEPERATURE AT HAND WASH SINK NEAR THE HOT HOLD LINE BY THE FRONT OF THE STORE ONLY REACHED 80 DEGREES F. HOT WATER AT ALL HAND WASH SINKS SHOULD BE AT LEAST 100 DEGREES F TO BE IN COMPLIANCE.
- 229.167 (e) (3) (A) no towels. HAND WASH SINK IN THE MEAT MARKET AREA AND THE HAND WASH SINK NEAR THE HOT HOLD LINE BY THE FRONT OF THE STORE DID NOT HAVE PAPER TOWELS. Supply the handwash station with individual disposable towels.
- tHERMOMETER OBSERVED IN THE MEAT MARKET AREA WAS NOT ACCURATE. THERMOMETER HAD A TEMPERTURE NEAR 50 DEGREES F AND THE TEMPERATURE OF THE PRODUCT TESTED WAS AT 37 DEGREES F. ENSURE AN ACCURATE AND CALIBRATED THERMOMETER IS SUPPLIED TO ALL COLD HOLD UNITS THAT HAVE POTENTIALLY HAZARODUS FOODS.
- 229.165 (m) (1) (A)not clean. SHELVE WHERE MILK SITS ON IS NOT CLEAN TO SIGHT AND TOUCH. SHELVES WHERE FOOD IS STORED SHOULD BE CLEAN.
- INSPECTION REPORT WAS NOT POSTED IN CUSTOMER VIEW. MOST RECENT AND GRADED INSPECTION REPORT SHOULD BE POSTED IN CUSTAOMER VIEW.
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04/22/2013 | 81 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS WITH SOAP AND 100F WATER FOR 20 SECONDS. (NO HOT WATER, LOW PRESSURE)
- PROVIDE FOR EMPLOYEES DRINKS TO HAVE A LID AND A STRAW FOR OPEN DRINKS. DISCONTINUE HAVE EMPLOYEES PERSONAL FOOD IN COOLER THAT FOOD IS STORED TO SELL TO PUBLIC.
- PROVIDE LABELS FOR TORTILLAS AND BAGS OF TORILLA CHIPS. (NO LABELS) (NAME, ADDRESS, PHONE #, INGREDIENTS)
- PROVIDE FOR ALL HANDSINKS TO BE ACCESIBLE AT ALL TIMES. (NO ITEMS IN FRONT OF SINK)
- PROVIDE SOAP AT ALL HANDSINKS. (NO SOAP)
- PROVIDE FOR TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM FOOD CONTACT SURFACES OR FOOD. (SPARY CLEANER STORED NEXT TO FOOD PRODUCT)
- PROVIDE FOR A WORKING THERMOMETER TO BE IN ALL RI COOLERS. (KITCHEN, MEAT MARKET)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (KNIVES (STORED DIRTY), UTENSIL BINS, UTENSILS)
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06/11/2012 | 73 |
- PROVIDE FOR ALL EMPLOYEES TO WATCH HANDS BETWEEN TASK. (NO HAND WASHING BEING DONE....RINSING HANDS IN 3 COMPARTMENT SINK) (PUTTING ON GLOVES WITHOUT WASHING HANDS)
- PROVIDE FOR ALL FOOD PRODUCT AT SELF SERVICE TO HAVE A LABEL. (ESTABLISHMENT NAME, ADDRESS, PH # AND INGREDIENTS) (PACKAGES OF TORILLAS DO NOT HAVE A LABLE)
- PROVIDE FOR HOT WATER/COLD WATER AT ALL SINKS. (100F WATER NEEDED AT HANDSINK) (HOT WATER IS AT 85F) (COLD WATER DOES NOT WORK)
- PROVIDE FOR HANDSINK TO ACCESSIBLE AT ALL TIMES. (TRASH CAN IN FRONT OF SINK) (UTENSIL IN SINK)
- PROVIDE SOAP AT ALL HAND SINKS. (NO SOAP)
- PROVIDE FOR TOXIC CHEMICALS TO BE STORED AWAY FROM FOOD CONTACT SURFACES. (WINDEX SPRAY BOTTLE ON TOP OF MEAT DISPLAY CASE WITH OTHER FOOD PRODUCT NEXT TO IT)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CLASS. (COOKING BEING DONE AND PERSON WHOS CARD IS POSTED IS NOT WORKING)
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06/15/2011 | 76 |
- ENSURE EMPLOYEES ARE PROPERLY WASHING HANDS AT HANDSINK USING SOAP AND WARM WATER FOR 20 SECONDS AND DRYING HANDS WITH A DISPOSABLE TOWEL.
- DISCONTINUE PLACING ITEMS IN HANDSINK.
- ENSURE ALL FOOD ITEMS ARE FROM AN APPROVED SOURCE. TORTILLAS ARE NOT MADE IN HOUSE AND ARE BROUGHT IN FROM A COMPANY (LA TRADICIONAL) BUT NOT PROPERLY LABELED. ENSURE TORTILLAS ARE FROM A LICENSED STATE MANUFACTURER.
- ENSURE ALL POTENTIALLY HAZARDOUS FOODS IS PROPERLY LABELED WITH A CONSUME BY DATE.
- PROVIDE FOR MEAT AREA HAND SINK TO BE IN WORKING ORDER. SINK HAS NO RUNNING WATER.
- ENSURE ESTABLISHMENT IS INSECT FREE. FRONT AREA HOLDING COOKED MEAT AND CHICHARRONES HAS A LARGE AMOUNT OF FLIES SURROUNDING IT. LARGE AMOUNT OF GNATS IN KITCHEN AREA.
- ENSURE ALL EQUIPMENT AND UTENSILS TO BE WASHED RINSED AND SANITIZED PROPERLY BEFORE BEING STORED AND/OR REUSED. EMPLOYEE USING SPRAY HOES TO RINSE KNIVES OF ANY MEAT.
- ENSURE PERSONNEL THAT IS FOOD MANAGERS CERTIFIED TO BE MORE INVOLVED WITH DAY TO DAY ACTIVITIES OF KITCHEN AREA, KMEAT AREA AND RETAIL AREA.
- ENSURE MOST CURRENT REPORT IS POSTED TO INFORM CUSTOMERS OF ESTABLISHMENT SANITARY CONDITIONS.
- PROVIDE FOR ALL STORAGE CONTAINERS, SHELVES, MEAT HOOKS, KNIVES AND ALL OTHER FOOD CONTACT SURFACES TO BE WASHED, RINSED AND SANITIZED BEFORE BEING STORED AND/OR REUSED.
- ENSURE ALL ITEMS IN COOLERS ARE FREE OF CROSS CONTAMINATION. PROVIDE FOR DRIPPING COOLER TO BE REPAIRED AND DISCONTINUE STORING UNCOVERED MEAT UNDER COOLER FOR GRAY WATER TO DRIP ON TO FOOD.
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09/14/2010 | 62 |
- Provide for employees to wash hands properly at handsink using soap and warm water then drying with a disposable towel. Employees are washing there hands at three compartment sink not using soap and drying hands on apron. Employees must wash hands before glove use or when switching task.
- Provide for employees to use a disposable clean towel to dry hands. Discontinue using aprons to dry hands.
- Provide for items that have been packed to be sold for off premiss consumption to be properly labeled with manufacturer name, address and telephone number. All food must be from an approved source. Tortillas have no label and are not made in store. Apples with chile have no label and are from unapproved source.
- Provide for food to be free of cross contamination. Waste water in cooler dripping on chicken, fly on meat and chicharrones & beer bottle on fish mix.
- Provide for all handsinks to be equipped with soap and disposable towels at all times.
- Provide for establishment to be insect free. Establishment should implement further procedures to eliminate flies. Discontinue propping back door open.
- Provide for all toxic bottles to be placed away from food and food contact surfaces. Windex bottle & hydrogen peroxide bottle on and above food preparation area.
- Provide for all food contact surfaces to be sanitized using a sanitizing rag in a bleach solution of 50-100 ppm. Cleaning cutting area with a wet rag and no sanitizer.
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04/08/2010 | 72 |
| No violation noted during this evaluation. | 04/14/2009 | 73 |
| No violation noted during this evaluation. | 09/15/2008 | 73 |
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