- Salsa in reach-in cooler at 160F, Ensure foods are cooled from 135°F to 70°F within 2 hrs.Then placed in cold-hold unit and cooled within 4hrs to 41°F or less.
- Employee dumping drinks in hand sink (coffee cup/ spoon) Use this sink is for handwashing only. Employees must not eat, chew, drink from an open cup while in the food service line.
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12/11/2015 | 91 |
- Arrangement of chicken and beef needs to be seperated. Foods not protected by storage in packages, covered containers, etc(babacoa, flour) Protect food from contamination by storing food in packages, covered containers, or wrappings.
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03/09/2015 | 96 |
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Multiple cold-hold units with out thermometers Provide that all units have thermometers.
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10/03/2014 | 93 |
- Ensure drinks are stored below and away from food prep areas.
- Observed cups not fully air dried after sanitizing in the wait staff area. Ensure all utensils/dish ware is fully air dried prior to using.
- Observed plates with left over cheese and a knife with food debris all in ready be used. Clean and sanitize all equipment to be used for food storage, prep, or service.
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07/02/2013 | 90 |
- 229.164 (f) (2) (A) (iv) not covered. All potentially hazardous foods must be covered to protect from contamination. Do not place food trays directly ontop of foods in the cooler.
- 229.167 (e) (1) #HWS.Hand washing sink must be installed for waitress and beverage station.
- 229.165 (m) (1) (A)not clean. Unclean utensils in plastic container. Clean and sanitize all utensils or discard uneeded utensils.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw meat stored next to container of cooked beans. COS
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Observed food handler sanitize counter and clean knife with same towel. COS Knife was cleaned and sanitize and food handler washed their hands.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. No Time indicated for potentially hazardous foods such as shelled eggs, and tamales.
- 229.164 (o) (9) (A) (iv) written records.
- 229.165 (m) (1) (A)not clean. Non food contact surfaces must be cleaned and sanitized such as inside of refrigerators.
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12/12/2012 | 86 |
- Observed slice pork (hot dogs)Eggs, All items in small cooler not at proper holding temperature of 41F or below. Consider Time as a Control Method for temperature holding and 4hr rule-Must have listed documentation.
- Cheese stored in refrigerator presented with mold and foul odor- Cheese was discarded. All food in coolers must be in sound condition.
- Observed employee place towel in sanitizing solution and wipe hands on apron then proceeded to handle Tortillas.Food handler was instructed to wash their hands correctly. Food handlers must be wash their hands between tasks.
- 229.165 (m) (2)non food contact dirty. Plastic containers used for storage of salsa, napkins or other single service items are dirty to sight and touch. Clean and sanitize containers.
- 229.164 (f) (2) (A) (iv) not covered.
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03/14/2012 | 84 |
- 229.163 (n) (2) (A) closed beverage container. Observed open drink containers without lid and straw near handsink. Manager removed drinks. All drink containers must have lid and a straw when drinking in the kitchen or prep areas.
- 229.164 (o) (9) (A) (i) Time Only. Diced and whole Ham and Hot Dog, observed over ice with temperature of 60F. Must provide a temperature log/stamp for PHF items. Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- Observed a single live roach, however observed dead roaches as well. Discard all dead roaches from areas. Establishment has routine pest control.
- Install internal thermometers in all cooling units. RIC near handsink outside thermometer dial not working properly and thermometer in cooler is a Meat thermometer.
- 40lbs of Menuedo stored in RIC at 50F.PHF not cooled to proper temperature. Separate food contents into smaller containers and utilize ice baths.
- 229.165 (r) (3) (D)no sanitization detected. Could not detect sanitizer on dishes washed. No test strips available. Must stop all operation of dishwashing machine and utilize 3 compartment sink until sanitizer is effectively used.
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07/20/2011 | 78 |
- Observed an employee wipe their face with their apron while in engaging in food handling. ** Employee washed their hands.** Ensure all employees are practicing good hygienic practices when engaging in food all aspects of food handling. 229.163 (n) (2) (C) contaminate surroundings.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed in cooler tray of cooked chicken next to tray of raw meat. Ensure all food is separated properly. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product.
- Dirty soda nozzles at drink station. Rec. sanitizing soda nozzles 2x a week as needed. 229.165 (m) (1) (A)not clean. Remove excess grease from inside of fryer.
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09/23/2010 | 89 |
- PLEASE SEPARATE ALL PESTICIDES FROM ALL CLEANING PRODUCTS; PLEASE PROVIDE BLEACH CONCENTRATION IN MECHANICAL WAREWASHING MACHINE TO READ BETWEEN 50 T0 100 PPM(LEVEL READING AT 200 PPM).
- PROVIDE BINS HOLDING FOOD ITEMS TO BE IN GOOD REPAIR(BIN HOLDING FOOD ITEM CRACKED IN REACH IN COOLER NEXT TO 3 COMPARTMENT SINK); PROVIDE ALL FOOD CONTACT SURFACES(KNIVES)TO BE CLEANED WHEN SOILED AND ALL NON FOOD CONTACT SURFACES AS WELL(BLENDERS AND INTERIOR SURFACES OF REACH IN COOLERS; PROVIDE ALL CONTAINERS HOLDING CLEAN UTENSILS TO BE CLEANED MORE OFTEN(DIRTY WITH FOOD AND OTHER DEBRIS); PLEASE DO NOT REUSE SINGLE SERVICE CUPS FOR DISPENSING SUGAR IN WAITRESS AREA(SINGLE SERVICE CUP IS BROKEN AND COULD CAUSE A POSSIBLE CONTAMINATION FACTOR).
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02/10/2010 | 94 |
- Make sure to wash hands after touching soiled cloth(don't use soiled cloth as a substitute for handwashing). Observed employee touching soiled cloth and then grab shredded cheese.
- Make sure to designate an area for employees to drink and don't keep drinks near food prep areas where a chance of contamination may occur.
- Make sure to label all bulk food items on the outside of the container.
- Make sure to handle all ready to eat foods properly; employee holding gordita with soiled cloth and then cutting it in half.
- Make sure to prevent cross contamination of raw animal foods from vegetables; raw beef over vegetables in reach in cooler; poultry needs to be stored away from other raw animal foods(beef); flowers being stored in walk in cooler(could attract or bring in insects); bulk items(corn meal)being stored right next to the mop sink(could cause a potential contamination from the wastewater;
- Make sure to label all toxic products(container of quaternary ammonium not labeled and near packages of coffee; insecticides/pesticides need to be stored away separately from cleaning products; using a unapproved insecticide(manager corrected this by throwing it away).
- fans very dusty; spatula being stored behind 3 compartment sink; can opener very dirty and contaminated; storing utensils in an unsanitary manner on dirty shelves; blender and other serving utensils dirty; ice scooper needs to be stored in a clean and sanitized bin when not in use; racks where clean utensils are stored were dusty; mechanical warewashing unit has a major lime buildup on top of the machine and around it.
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09/16/2009 | 74 |
| No violation noted during this evaluation. | 01/08/2009 | 80 |
| No violation noted during this evaluation. | 01/14/2008 | 86 |
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