- #2-Potentially hazardous foods need to be kept at 41F or less temperature. Reach-In Sandwich unit at cook's station not holding proper temperature for holding potentially hazardous foods. Store only non-potentially hazardous foods.
- 229.164 (o) (7) (A) consume by date (prepared). Need consistent expiration date labeling on all refrigerated cooked potentially hazardous foods.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of roach on wall above three compartment sink. Maintain pest control receipts and schedule regular inspections and or treatments as needed.
- 229.165 (f) (12) (B)integral thermomter. Need thermometer for Reach-In Sandwich Cooler.
- 229.165 (d) (1) (B)free of breaks, cracks. Food storage containers need to be free of cracks and chips. Several containers not easily cleanable due to chips and or cracks.
- Ch 13, Art II, section 13-26 Display permit. Latest City Health Inspection report not posted at time of inspection.
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09/08/2015 | 79 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooler ambient temperature is 39F but internal temperatures are 49F. Three buckets of beans are at at 160F internal temperature with no time and date labeling. Instructed staff on proper cooling procedures for cooked foods.
- 229.167 (p) (5) use of wrong sinks. Metal foil stored inside hand washing sink. Hand sink for hand washing only.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meat below cooked ready to eat foods and vegetables.
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration dates for refrigerated cooked ready to eat foods.
- 229.165 (r) (3) (D)no sanitization. Mechanical dishwashing machine needs 50-100ppm Cl sanitizer. Not dispensing at time of inspection. Chemical bucket appears to be empty.
- * 229.163(b) Demonstation of Knowledge. Certified food Manager not on duty at time of inspection.
- 229.165 (f) (12) (B)integral thermomter. Need a working thermometer for sandwich cooler at cook's station.
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05/28/2015 | 74 |
- 229.163 (n) (2) (A) closed beverage container. Employee drinks need to have a lid and a straw and be away from food prep in adesignated area.
- 229.167 (p) (5) use of wrong sinks. Utencils stored inside hand washing sink. Sink for hand washing only.
- 229.164 (o) (7) (A) consume by date (prepared). Tamales inside Walk-In Cooler need expiration date labeling.
- 229.167 (e) (3) (A) no towels. Need towels at bar hand washing sink.
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be certified food manager.
- 229.165 (f) (12) (B)integral thermomter. Need an integral thermometer for cook's Reach-In Cooler.
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01/29/2015 | 83 |
- #2- Sliced tomatoes and prepared Guacamole at 50F-60F inside Reach-In Cooler across from stove. Potentially hazardous foods need to be kept at 41F or less temperature. Discard after 4 hours of being off temperature.
- 229.163 (n)- Employees need to use drink cups with lids and have them placed away from food production area.
- #10- Can of tomatoes is compromised at bottom seam of can. Seperate from regular stock.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Employees using bare handed contact without utilizing two or more control measures to provide additional safeguards to hazards associated with bare hand contact. Also, employees handling food with bare hands must document that they have received training on bare handed contact.
- 229.165 (r) (3) (D)no sanitization. Observed employee washing utencils at three compartment sink without using sanitizer.
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08/22/2014 | 80 |
- #2- Sliced tomatoes and guacamole maintained at 50-51F on Reach-in Sandwich Cooler. Bottom shelf of unit has excess water. Check to ensure unit is properly cooling.
- 229.167 (p) (5) use of wrong sinks. 229.167 (p) (5) improper use of sinks. Mop sink used for disposal of mop water only. Pan stored inside mop sink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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: employee incentives, nail brush and or hand sanitizer.
- 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.
- 229.166 (c) (2)under pressure. 229.166 (c) (1) sufficient capacity. Need to supply cold water to hand washing sink. Hot water is double plumbed to hand wash sink.
- 229.168 (c) (1) toxics stored. Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Store oven cleaner away from beer storage.
- 229.165 (f) (12) (B)integral thermomter. Need a thermometer for Reach-In Sandwich Cooler at cook's station.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. ie. Remove damaged cutting boards, not easily cleanable.
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11/01/2013 | 70 |
- Both handsinks in the kitchen is only providing hotwater. The hot water temperature is 131F and since there is no cold running water to adjust the water to warm temperatures, it is to hot for employees to properly wash hands.
- In accordance with City Food code, a person (manager) must be a certified food manager at all times during business opeating hours.
- 1. Two ice scoopers was found chipped. All ice scoopers must be free of cracks and chips. 2. Clean food equipment was found stored in dirty storage containers and some food equipement itself was found not properly cleaned.
- Most recent graded inspection report must be posted in customer view.
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01/15/2013 | 87 |
- 229.164 (o) (9) (A) (iv) written records. 229.171 (c) (3) (B) (i) CCP monitored - procedure. Establishment must routinely monitor critical control points. Ensure to have a temperature log in sheet to monitor/write in the temps. for the walk-in cooler, hot holding unit, and reach-in coolers used to store PHFs.
- Both handsinks located in the kitchen is not providing cold water. The handsinks are only providing hot water and the hot water is well above 110F in which is makes it difficult for employees to wash there hands for at lease 20 seconds.
- Ensure the ice scooper is stored in a seperate container or inside the ice maker machine with the handle up.
- No Heimlich poster posted.
- Your food permit has expired and it is a month past due. Please pay your food permit in a timely manner to deter more late fees from acumulating.
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09/01/2011 | 83 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound. The reason for employees not properly washing there hands is because the handsink is only providing hot water. The water is so hot that the employee are not properly washing there hands.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Container storing potential hazardous foods must be labeled of when the food products was cooked, preped, or used as leftover.
- The employee handsinks are only providing hot water which is detering the employees in properly washing there hands for at lease 20 seconds because the water is to hot. Ensure to fix this issue in a timely manner.
- Manager nor an employee has taken the food managers. Someone must be food safety certified at all times during the operation of the establishment.
- Ensure to post a heimlich poster some place within the establishment. display.
- Ensure to post you most current health inspection report for customer display and city food permit.
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02/02/2011 | 75 |
| No violation noted during this evaluation. | 04/29/2009 | 94 |
| No violation noted during this evaluation. | 12/19/2008 | 100 |
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