- Observed raw meat and raw shell eggs sitting at room temperature next to grill. Ensure all potentially hazardous food is maintained at 41F and below at all times.
- Cooler in back room is off temperature (56F). Ensure all coolers maintain a temperature of 41F and below at all times.
- At time of inspection, hand sink in kitchen was missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- At time of inspection, soap at soap dispenser was solidified. Ensure soap is available at all times.
- Observed old food residue on food contact surfaces such as, cold hold unit interior, cooler in back room and freezer; frozen blood that leaked from bags. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Observed raw sausage stored directly on container. Ensure all product is in a proper container with a lid on.
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01/26/2016 | 82 |
- Ensure all potentially hazardous food is maintained at proper cold hold temperatures (41F and below).
- Observed eggs stored above ready to eat food in cooler that is near exit. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Cold hold unit temperature is unstable (52F). Ensure all cooling appliances are adequate to maintain product temperature at 41F or below at all times.
- Observed several dead weavels inside maseca bin. Ensure all maseca is discarded. Ensure all weavels are eliminated; thoroughly clean bin before use.
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08/14/2015 | 85 |
- Ready to eat food in back walk in cooler is not labeled with correct use by dates; carne guisada, salsa. Ensure ready to eat food stored longer than 24 hours is always marked with the correct use by date. Use by date not to exceed 7 days from day food was prepared.
- Hand sink in kitchen is missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Observed multiple live roaches crawling on kitchen floors, stove, around microwave, prep table and cold hold unit. Mananger states establishment was treated for pests day prior to inspection. Invoices were provided. Discontinue to operate after establishment has been serviced for pests; roaches are all coming out. Put away all food properly. Keep all product in containers; not exposed.
- Observed bottle of pepto bismol stored in cold hold unit used by waitresses. Discontinue to store personal items in same cooler as restaurant product. All personal items (consumable) are to be stored in a designated area; separate from all food prep/working areas at all times.
- Food contact surfaces such as cold hol unit, shelves for clean dinner plates, metal trays for clean utensil storage, and cold hold unit are soiled with food debris. Ensure all food contact surfaces kare maintained clean to sight and touch at all times.
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04/20/2015 | 83 |
- Observed large containers of cooked beans , set to cool at room temperature. Ensure all cooked food is cooled properly. Proper cooling methods include, dividing food into smaller portions, setting food in ice bath, then stirring food constantly. Food temperature must drop from 135 F to 70 F within 2 hours before it can be placed in cooler. Once food is in cooler at 70 F, food then has 4 hours to drop to 41 F or below.
- Observed multiple personal drinks in kitchen; on prep tables, and in cooler next to cold hold. All personal food/drinks must be kept in a designated area; separate from food prep/working areas. Drinks are to be kept in a cup with a lid and strat at all times.
- Observed container of raw chicken directly next to container of lunch meat. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Ready to eat food in walk in cooler is not labeled with correct use by dates. Ensure ready to eat food stored longer than 24 hours is always marked with the correct use by date. Use by date not to exceed 7 days from day food was prepared.
- Food contact surfaces such as cold hol unit, shelves for clean dinner plates, metal trays for clean utensil storage, and cold hold unit are soiled with food debris. Ensure all food contact surfaces kare maintained clean to sight and touch at all times.
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12/15/2014 | 80 |
- Observed excessive food debris on edges of cold hold unit and food residue inside cold hold unit. Observed raw, meat debris in freezer. Ensure all food contact surfaces are clean to sight and touch at all times.
- Both men and women's restrooms are missing paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
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09/08/2014 | 94 |
- Observed large pot of hot rice and pot boiled pepper, set to cool at room temperature. Ensure all cooked food is cooled properly. Proper cooling methods include, dividing food into smaller portions, setting food in ice bath, then stirring food constantly. Food temperature must drop from 135 F to 70 F within 2 hours before it can be placed in cooler. Once food is in cooler at 70 F, food then has 4 hours to drop to 41 F or below.
- Ensure all food on cold hold is held at a temperature of 41 F or below, at all times.
- Employees are not washing hands while working with ready to eat food. Ensure all personell washes hands properly before and after handling ready to eat food.
- Observed nail brush inside hand sink. Discontinue to store items in hand sink. Hand sink is for hand washing purposes only, at all times.
- Observed raw meat on cold hold, placed directly next to tray holding shredded lettuce. Ensure all raw animal products are stored below and awy from all ready to eat items, at all times.
- At time of inspection, hot water of at least 100F at hand sinks and 110F at ware washing sinks, was not available. Water was at approximately 95F at all sinks. Ensure hot water at required temperatures, is available at all times (100F/110F)respectively.
- Cold hold unit temperature is unstable (52F). Ensure all cooling appliances are adequate to maintain product temperature at 41F or below at all times.
- At time of inspection, hand sink in kitchen was missing soap and paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- Observed more than 5 live roaches at time of inspection, throughout establishment; mainly in kitchen. Observed dead roaches and eggs throughout establishment. Ensure all dead roaches and eggs are eliminated. Ensure establishment is treated for pests immidiately; retain all invoices.
- Cold hold unit is missing a thermometer. Ensure all cooling units are equipped with a working thermometer that is calibrated correctly at all times.
- Observed accumulation of food debris all over surface of cold hold unit. Debris was mixed with raw meat debris. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely/ as needed.
- Eggs were placed above open container of pico de gallo (ready to eat food). Ensure all raw animal products are stored below and away from all ready to eat products.
- Employees are working with ready to eat food in kitchen without using a protective barrier. Soap nor paper towels are provided at hand sink. Ensure all employees are wearing gloves while handling ready to eat food. Provide barehand food handling document/policy that states the 2 barriers employees will use when handling ready to eat food; double hand wash, use of sanitizer or hand wash, use of nail brush. State corrective measures to be taken if employees fail to follow procedures, and have all employees sign document.
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05/08/2014 | 55 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. MAITAINCE COOKED RICE AT HOT HOLD TEMPERATURE ON STEAM TABLE OR OVEN AND COOL THE REST IN ICE WATER BATH TO 70F WITHIN TWO HOURS OF COOKING, THEN PLACE IN WALK-IN REFRIGERATOR TO CONTINUE TO COOL TO 41F WITHIN 4 MORE HOURS.
- GLASS DOOR REFRIGERATOR CURRENTLY AT 55F. ESTABLISHMENT SAID IT WAS OPENED FOR QUITE A BIT WHILE IT WAS BEING STOCKED WITH MEAT TO THAW. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS OVERNIGHT IE EGGS, MILK, COOKED FOODS, CUT VEGATABLES ETC... WILL RETURN FIRST THING IN THE MORNING TO ENSURE UNIT IS MAINTAING PROPER TEMPERATURE OF 41F OR BELOW
- ROTTING PEELED GARLIC IN REFRIGERATOR 229.164 (a) - Honestly presented.
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08/27/2013 | 83 |
- 229.165 (r) (3) (D)no sanitization. For sanitation a combination of PH concentration and temperature are not adequate. Have proper Ph and time for sanitizing. CHLORING SANITIING CONCENTRATION SHOULD BE AT 50-100PPM. IT WAS FOAMY LIKE SOAP RESIDUE. HAVE MECHANICAL DISHWASHER REPAIRED. USE 3-COMPARTMENT SINK FOR WASHING IN THE MEANTIME. ENSURE PROPER CONCENTRATION WITH TEST STRIPS.
- 229.165 (m) (2)non food contact dirty. FOOD DEBRIS ON/AROUND TORTILLA EQUIPEMENT AND MEAT SLICER. CLEAN AND SANITIZE REGULARLY TO PREVENT FOOD SOURCE FOR PESTS/RODENTS.
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03/05/2013 | 94 |
- POTENTIALLY HAZARDOUS FOODS THAT ARE COOKED NEED TO BE KEPT AT 135F UNTIL SERVED.
- PRODUCT CANS NEED TO BE IN ENGLISH, IF ONLY IN SPANISH THAN THE SOURCE OF SUPPLY IS QUESTIONABLE. REMOVE THESE ITEMS
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. THE HAND WASH SINK IN THE WAITRESS AREA NEEDS SOAP AND TOWELS.
- ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED, FIND A CLASS/PAY FOR THE CLASS/ATTEND THE CLASS/PRIOVIDE RECEIPT ON FOLLOWUP.
- 229.165 (d) (1) (E) (i)not easily cleanable. 229.165 (m) (2)non food contact dirty. 229.165 (n) (1) (D) (v)equipment dirty.
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01/09/2012 | 82 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (METAL STEM THERMOMETER (CLEANED), CUTTING BOARDS, MEAT SLICER, PLASTIC CONTAINERS (CHIPPED), ICE SCOOP (NO HANDLE).
- PROVIDE FOR ALL FOOD PRODUCTS TO HAVE A LABEL IN ENGLISH AND IN SPANISH. ENSURE THAT PRODUCT IS GOING THROUGH PROPER IMPORT PROCEDURES. (CAN WITH ONLY SPANIH LABELS)
- PROVIDE FOR CANNED GOODS TO BE IN SOUND CONDITION. (CANNED PRODUCT OPENED IN COOLER WITH MOLD).
- PROVIDE FOR ALL EGGS AND RAW MEATS TO BE STORED AT BOTTOM OF SHELF IN COOLERS.
- PROVIDE FOR TOXIC CHEMICAL TO BE STORED AWAY FROM ESTABLISHMENT. (CAN OF RAID, ANTI FREEZE)
- 30 DAYS TO ENROLL IN FOOD MANAGER SAFETY CLASS. (SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGER CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS.)
- PROVIDE FOR SPRAYER AT 3 COMPARTMENT SINK TO BE PLACED ON HOOK AND NOT HANGING INTO SINKS. PROVIDE A BACKFLOW PREVENTER AT FAUCET IN DRINK STATION AREA AND BAR AREA.
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02/03/2011 | 76 |
- PROVIDE FOR FOOD BEING COOLED TO BE COOLER PROPERLY FROM 135F TO 70 F WITHIN 2 HOURS AND FROM 70F TO 41 OR BELOW WITHIN 4 HOURS. IT IS SUGGESTED THAT FOOD BE COOLER IN SHALLOW PANS, USING AN ICE BACK OR A BLAST CHILLER.
- PROVIDE FOR EMPLOYEES TO PREPERLY WASH HANDS AT HANDSINK USING WARM WATER FOR 20 SECONDS AND SOAP THEN DRYING HANDS WITH A DISPOSABLE TOWEL.
- PROVIDE FOR ALL PERSONAL MEDICATIONS TO BE STORED IN A PERSONAL COOLER.
- PROVIDE FOR EMPLOYEES HANDLING READY-TO-EAT TO HAVE ACCESS TO A SECONDARY BARRIER SUCH AS HAND SANITIZER, GLOVES OR OTHER METHODS APPROVED BY THE HEALTH DEPARTMENT.
- PROVIDE FOR AN EMPLOYEE ON SITE TO BE FOOD MANAGERS CERTIFIED. CERTIFIED EMPLOYEE SHOULD BE MORE INVOLVED WITH DAY TO DAY OPERATIONS OF KITCHEN AREA TO ENSURE HEALTH STANDARDS ARE MET AND MAINTAINED.
- PROVIDE FOR LEAK AT WOMENS RESTROOM HAND SINK TO BE REPAIRED TO DRAIN PROPERLY
- PROVIDE FOR ALL COOLERS TO HAVE A WORKING CALIBRATED THERMOMETER.
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED AND SANITIZED ON A REGULAR BASIS (BULK FOOD CONTAINERS). PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE IN GOOD CONDITION (ICE SCOOPS BROKEN & CUTTING BOARDS DAMAGED)
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07/22/2010 | 71 |
| No violation noted during this evaluation. | 07/02/2008 | 67 |
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