- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. There are many foods within walk in cooler/reach in coolers missing preparation dates and use by/discard by dates.
- Do not store containers of fabuloso next to agua fresca containers; keep all chemicals stored away/below food products. 229.168 (c) (1) toxics stored.
- 229.165 (r) (3) (D)no sanitization; Proper steps were taken with manual warewashing of equipment/utensils, but the proper amount of final sanitizer(bleach)was not being used(1/2 teaspoon of bleach per gallon of water should be used).
- No employees were food manager certified during today's inspection; there should be at least one employee that is food manager certified during all hours of operation; proper documentation/certificate should be available for inspector to show proof. Establishment will need to show proof by 12/4/15 in order to avoid a 1st reinspection fee of $103; contact information was left with facility.
- 229.165 (h) (2)thermometer available; Provide thermometers for all reach in coolers.
- Shelf holding various equipment is peeling/chipping(observed fryer/other equipment sitting on these shelves). Will also need to clean teaspoon holder holding spoons in waitress area(dirty). Clean container holding various kitchenware items(dirty). 229.165 (m) (1) (A)not clean.
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11/24/2015 | 81 |
- 229.164 (o) (7) (A) consume by date (prepared); Establishment needs to make sure and label all prepared, refrigerated, potentially hazardous foods kept longer than 24 hours in facility with preparation and use by dates.
- 229.167 (e) (2) no soap; Need to make sure and provide handsoap at employee handwashing sink in main kitchen.
- 229.168 (c) (1) toxics stored; Facility must make sure and keep toxic items stored in their designated area(rubbing alcohol was seen stored on the same shelf with food items; stored on shelf above where tortillas are prepared).
- 229.168 (b) working container not labeled; Establishment must make sure to label all working spray bottles(some underneath sink within women's restroom and some seen in other areas of facility), even if bottle only contains water.
- 229.165 (h) (2)thermometer available; Provide a thermometer in small reach in cooler in waitress area.
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09/28/2015 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to clearly mark all refrigerated potentially hazardous foods that are prepared(refried beans/meats/etc..)and kept at facility for more than 24 hours with a date in which the food will be consumed/sold/discarded.
- 229.168 (b) working container not labeled; Label all working spray bottles with the common chemical inside(ie windex or glass cleaner).
- 229.165 (m) (1) (A)not clean; Make sure container holding various knives/cutting utensils is also clean to sight/touch.
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11/05/2014 | 90 |
- Observed employees handling flour tortillas/tomatoes/lettuce with bare hands and no documentation/training was shown that employees engaging in bare hand contact with ready to eat foods use two or more control measures; documentation given to facility on proper guidelines to take. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.165 (m) (1) (A)not clean; Provide utensils(butcher's knife dirty)to be clean to sight and touch; clean microwaves out more often; replace chipped plates on the food contact surface part to avoid any physical hazard.
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07/15/2014 | 89 |
- Establishment needs to make sure and keep fajita meat/refried beans at a cold hold temperature of 41 degrees F; management informs me that they take the larger containers of already prepared refried beans and fajita meat out of the reach in cooler throughout the day to fill smaller containers that will be used; then after approx. 10 to 15 minutes, they place these larger containers back in reach in cooler; informed management that if they do this and take these larger containers out for that time period to keep containers on ice to keep a steady, persistent cold hold temperature of 41 degrees F and below.
- Need to make sure and keep all employee drinks covered with a lid; also do not store already opened water bottles on top shelf in reach in cooler; keep employee drinks(especially ones that have already been open)on bottom shelf of reach in cooler away from consumer food items or keep in a separate reach in cooler only for the storage of employee food items.
- Make sure to provide a thermometer within reach in cooler where cold hold items are kept. 229.165 (h) (2)thermometer available.
- 229.165 (d) (1) (B)free of breaks, cracks; Establishment should not reuse daisy sour cream containers to store/hold food items in; many of these containers are broken/cracked and in bad repair; establishment should only use food approved/food grade type containers to hold food items in.
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03/20/2014 | 85 |
- Need to make sure that employees wash hands whenever changing tasks(ie leaving kitchen area to do other jobs and then before coming back in the kitchen to make tortillas). 229.163 (h) (6) wash as needed.
- Make sure to cover all drinks(several cups of coffee uncovered; no lid and stored next to fried corn tortilla shells and next to clean equipment on shelf).
- 229.164 (o) (7) (A) consume by date (prepared); Violation Codes Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- Make sure to keep stainer out of employee's handwashing sink; handwashing sink should be accessible/free at all times. 229.166 (i) (1) (A)HWS not accessible.
- Store all toxic items(windex)in designated area and not next to clean equipment on shelf(plates used for fajitas). 229.168 (c) (1) toxics stored.
- Make sure to take the proper steps whenever manual warewashing of wares is being done; need to make sure to always sanitize equipment/kitchenware after washing and rinsing; no final sanitization seen(make sure that final chlorine reading is 50 to 100 ppm). 229.165 (r) (3) (D)no sanitization.
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10/24/2013 | 79 |
- Make sure to label a use by/discard by date on refrigerated, potentially hazardous food items kept more than 24 hours(refried beans). 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (e) (2) no soap; Provide soap at employee's handwashing sink at all times.
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07/11/2013 | 93 |
- Make sure to cover all employee drinks with a lid and keep drinks below food items and not at the same level.
- Make sure that at least one employee is food manger certified and physically present during hours of operation; establishment has a food manager that is certified, but was not present during time of inspection.
- Make sure to clean out microwave 229.165 (m) (1) (A)not clean.
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03/05/2013 | 90 |
- Observed employee washing hands in three compartment sink.Need to use the handwashing sink for handwashing.
- 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 o work, or control measures approved by the regulatory authority.(gave out info)
- Replace the cardboard box used for chips.
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07/30/2012 | 89 |
- 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.
- Do not use cardboard box to place chips after they are fried.
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10/05/2011 | 93 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Please provide for paper towels and soap at all handsinks. During the course of inpsection no paper towels were found at the employee handsink in the front of establishment.
- Please wash, rinse, and sanitize all knives. During the course of inspection, knives were found stored littered with food particles. In addition, please wash, rinse, and sanitize all dishes stored to left of the 3 compartment sink. These dishes were found in the clean dish area, but were unsanitary to sight.
- Please post most recent inspection report in a conspicuous place for the consumer.
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02/01/2010 | 87 |
| No violation noted during this evaluation. | 03/26/2009 | 92 |
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