- Observed employee pick up shredded cheese from floor, discard it, then rinse hands with water at three compartment sink, then proceed to handler pots and pans. Ensure that hand washing is performed after every task change. Hands are to be washed only in hand sink, with hot water, soap, and dried with paper towels.
- Spray bottles with toxics should be labeled. Spray bottles with toxics should not be stored next to food items. Bleach water, used for sanitizer in warewashing should read between 50-100ppm.
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01/29/2016 | 93 |
- Observed personal beverage in uncovered cup, on prep table, where food was being prepared. Observed personal beverage in uncovered cup also being stored next to prep table in waitress station. Ensure that all personal items including beverages are stored in an area away from food that is being prepared or served for customers.
- Observed prepared foods being stored in walk in cooler, to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed hand sink to not have cold water available for proper hand washing. Employees are unable to wash hands properly for 20 seconds or more. This is a repeat violations with hand sink, and if issue is not corrected, a citation will be issued. A follow up will occur at an undisclosed date and time, at which time establishment should have corrections made to avoid citations.
- Hand sink should have cold water along with hot water for proper hand washing.
- Certified Food Manager must be present during all hours of operation.
- Observed cloth towels being stored on prep tables and cutting boards when not in use. If cloth towels are to be used for multi purposes, ensure that cloth towels are stored in sanitizing solution immediately when not in use.
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09/09/2015 | 79 |
- Observed sliced ham to not be at proper cold hold temperature. Cold hold unit where food is being stored was not at proper temperatures.
- Employee handled diced tomatoes and onions with bare hands. Proper procedures for bare hand contact was not followed. Please ensure to have bare hand documentation present at establishment, as well as to have it followed each time necessary, when not using a barrier (i.e. gloves, utensils, etc) when handling ready to eat foods (i.e. tortillas, lettuce, tomatoes, potatoes, etc) Documentation should state the following: 1. two barriers that will be used when handling ready to eat foods with bare hands (i.e. double hand washing, nail brush, hand sanitizer, etc) 2. Corrective action that will take place when proper requirements are not followed (i.e. discard food handled improperly, retaining of employees, etc) 3. Signatures of all employees that handle food
- Observed foods being stored in cold hold units, and in walk in cooler, to not be fully covered. Ensure that all foods being stored are covered thoroughly to prevent cross contamination
- Observed prepared foods from days prior to not have proper date marking labels. Ensure that if prepared foods are to be stored more than 24 hours, that they have date marking label of expiration date. Expiration date should be of 7 days with preparation day counting as day 1.
- Cold hold unit in kitchen was not properly holding temperatures for cold hold food storage. Unit read 50 degrees F as per both thermometers installed in unit. Ensure that issue is corrected within 10 days and that food to be stored shall be maintained at 41 degrees F, by any means necessary
- Hand sink in kitchen and hand sink in women's restroom did not have hot water easily accessible. Knob at bottom has to be turned on before hot water is available. Owner states it is a reocurring issue with broken part. Due to this being an ongoing issue, establishment will have a 10 day follow up at which time issue should be corrected in order to avoid fines/citations. If issue is not correct at time of follow up, a reinspection will occur along with a fee of $46.35.
- Paper towels should be available at all hand sinks at all times.
- Cloth towels may not be used to line cold hold unit door.
- Spices may not be stored in foam cup, all food must be stored in smooth, easily cleanable, and non absorbent dishware that is food grade.
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02/16/2015 | 71 |
- Observed prep dates on prepared foods being stored in walk in cooler. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed hand sink to not have hot water readily available. Employee has to turn hot water knob on at bottom. Issue has been corrected several times. Employee states they are unsure why the issue continues, when faucets have been replaced several times. Ensure that hot water is readily available by turning on faucet.
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10/08/2014 | 93 |
- Observed container of rice and 2 containers of refried beans, that were said to have been made the day prior, to read at 60 degrees F (beans) and 51.7 degrees F (rice) Inspector had food discarded. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed employee multitasking while wearing gloves, and then proceed to handle cooked chicken. Inspector asked employee to wash hands on site. Explained to employee the frequency of hand washing that is needed. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed prepared foods from day prior, being stored in walk in cooler. Foods did not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed hand sink in kitchen to not have hot water turned on at beginning of inspection. Ensure issue is corrected in 48 hours to ensure hand sink has hot water readily available and can reach up to 100 degrees F.
- Hand sink was not adequately accessible as stated due to hot water not being readily available.
- Observed container of bleached water at waitress station, to be too high of concentration. Strips were provided, and inspector explained to waitresses the proper concentration. Ensure that any sanitizing solutions, are maintained at 50-100 ppm for bleached solutions.
- Observed rice at hot hold station, being stored in grocery bags. Observed rice in walk in cooler also being stored in grocery bags. Ensure that all items, used for food storage are Food Grade items.
- Observed container next to stove, to have cooking utensils as well as cloth towels. Ensure that any cloth towels used for multi purposes are kept in sanitizing solution when not in use, in order to prevent bacterial growth.
- Observed several plates, which are used for customer service, to be in bad repair. (chipped corners) Ensure that plates are removed from being used for customer service, and that any utensil, dishware items used for service, are maintained in good repair.
- Observed old permit to be displayed. Ensure to display current license.
- Certified food manager certificate was not presented at time of inspection, for manager on duty at time of inspection. Ensure that certificates are present at establishment at all times. Ensure to have a certified food manager on duty at all times of operation.
- If waitresses are to eat on break, in dining area, ensure they wash their hands prior to serving customers.
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05/07/2014 | 68 |
- Observed uncovered personal beverage being stored on top of cold hold unit. Ensure that all personal beverages are stored in an area away from food and food contact surfaces. Personal beverages should be stored in a cup, with lid and straw to prevent contamination.
- Observed personal cell phone stored on rack next to clean dishes. Ensure to store all personal items in an area away from food and food contact surfaces.
- Hot and cold water was not available at hand sink. Ensure to have hand sink corrected to provide cold water and hot water that reaches up to 100 degrees F, by the 10 day follow up that is to be issued.
- Observed masa, cooked carnitas on hot hold unit, being stored in grocery bags. Ensure to only store food in food grade items to prevent contamination of food.
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12/10/2013 | 90 |
- Observed bottle of windex being stored on rack in waitress station, above coffee containers. Ensure to store all toxic chemicals below food and food contact products to prevent contamination.
- Observed towels being stored, in watiress station, in sanitiznig solution. Employee stated water had bleach and soap. Test strips did not read any presence of bleach. Ensure solution is only bleach and water and shoudl read at 50-100 ppm.
- Observed cloth towels being used to wipe down prep areas. Ensure to store these towels in sanitizing solution (i.e. bleach and water) to prevent bacterial growth and contamination.
- Observed cold hold unit gaskets to have mold and food debris. Ensure to throughly clean and sanitize as often as necessary, in order to prevent contamination with stored food.
- Observed containers storing ingredients to be dirty on outside, ensure to thoroughly clean containers to prevent any contamination with food being stored in it.
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07/25/2013 | 91 |
- observed employee touching tortillas with bare hands. Ensure to use proper barriers (ex. gloves, utensils, etc) when handling ready to eat foods, if not going to have proper documentation for use of bare hands.
- observed raw shelled eggs in cold hold unit on top of cold hold unit behind prep table, next to ready to eat foods
- observed food stored in walk in cooler that were not date marked with use by date. Ensure to date mark all food stored longer than 24 hours with use by date of 7 days, with prep date counting as first day.
- observed cold hold unit (storing cut lettuce, shredded cheese, etc) to not maintain foods at proper temperature of 41 degrees or below. Temperatures of cheese, milanesa were recorded at 47,45 degreese F. Ensure all refrigeration equipment is properly working and holding proper temperatures.
- No hand sink available in front waitress station. Ensure to install a hand sink by licensed plumber in conveniently located area for waitress station.
- Observed body spray, lotion, rubbing alcohol bottle in waitress station cabinets, stored next to single service items. OBserved windex spray bottle hanging on rack underneath prep table in waitress station near sugar, paper towels, and other single service and ready to eat products. Observed bleach water in Horchata bucket near refrigerator at waitress station at entrance of kitchen door with too much bleach, reading beyond required 50-100ppm. Ensure to properly store all toxic chemicals in an area that will not allow for contamination of single service items or ready to eat items. Ensure to properly mix sanitizing solutions.
- observed employee dip dishes in soap and waterm, skip rinse with water and dip in sanitizing solution for 2 seconds. Ensure to properly follow wash, rinse and sanitize guidelines. Ensure to properly rinse after washing in soapy water before sanitinzing in solution for 30 seconds.
- At time of inspection, certified food manager was not present. Ensure certified food manager is present at all times of operation.
- Employee did not know where thermometers were stored, was not using thermometers at time of inspection. Ensure a thin probe thermometer is available as well as thermometers present in kitchen.
- -observed ice holder in waitress station to have exposed caulking to ice. ensure lid of ice cooler is smooth, easily cleanable and non absorbent. -observed borken/chipped plates. Ensure all food contact utensils/items are in good repair. -observed several deeply scared and warped cutting boards. Ensure all food contact items are in good repair. -utensils stored in potentially hazardous foods should be changed out every 4 hours to prevent contamination. Ensure to change utensils out every four hours. -observed cracked and exposed insulation in refrigerator in waitress station near kitchen entrance. Ensure all food contact items are smooth, easily cleanable and non absorbent.
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03/27/2013 | 62 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- ENSURE TO EITHER PROVIDE PHYSICAL BARRIERS OR CREATE A BARE HAND POLICY FOR HANDWASHING.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.166 (h) (1) (A)HWS not convenient. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. 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.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply every handwashing sink with soap.
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10/30/2012 | 78 |
- Ensure the most current food inspection report and food permit is posted. (Last inspection report not posted at time of inspection.)
- Ensure that a certified food manager is present during all operating hours. (Food manager certification posted with permits was expired at time of inspection.)
- Ensure that the water at the three compartment sink is reaching proper temperature of 120F. (Three compartment sink measured at 112F at time of inspection.)
- 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. (Food found in reach in freezer without proper date labeling.)
- Ensure all utensils are properly cleaned and sanitized. (Dirty knives found in drawer with other clean wares.)
- Ensure that all hand wash stations are provided with soap and towels. (Hand sink in kitchen did not have towels at time of inspection. Sink was provided with hand sanitizer not soap.)
- Ensure all employees are properl washing hands between tasks. (Employee in kitchen did not wash hands between tasks. Cleaned dishes and prepared food without washing hands.)
- Ensure that hand sinks are used for hand washing only. (Spoon found in hand sink at time of inspection.)
- Ensure all bottles containing any toxin is labeled with the contents of the bottle. (Spray bottle found next to drink station without any indication of the contents of the bottle.)
- Ensure that all food contact utenils are properly stored. (Ice scoop stored on top of ice machine. Ice scoop needs to be stored in a food grade container that is easily cleaned and sanitized.)
- No mop sink or curbed floor drain provided. (Ensure that a mop sink is installed and plumbed by a licensed professional.)
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04/03/2012 | 66 |
- 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.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Food mgr. certification has expired. Need to renew the food mgr.certification.
- There are some broken food containers.Need to replace any broken or chipped containers and lids.
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08/04/2011 | 84 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.
- There is no backflow preventer present at some of the faucets.
- Need to re-install the kitchen handwashing sink.I will recheck on Monday,04/11.(note-are using the mop sink temporary)
- Properly store toxic items.
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04/07/2011 | 85 |
- 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.
- Properly store foods in the walk-in cooler.
- Clean the inside of the reach-in freezer.
- Hand washing facility is blocked.
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12/17/2010 | 86 |
- Provide proper measures/methods to control and minimize presence of pests.
- Place proper amount of sanitizer.
- Do not use newspaper to line the bottom of food containers.
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08/09/2010 | 91 |
- MUST REMOVE GLAZED EARTHEN WARE (BOWLS) FROM PREMISE AND CEASE THEIR USE. THESE ARE MANUFACTURED IN MEXICO OF UNKNOWN SOURCE AND POSSIBLY CONTAINING MUCH LEAD.
- NEED FOOD MANAGER TRAINING CERTIFICATE FOR DAY MANAGER
- NEED THERMOMETERS AT REFRIGERATORS WHERE INDICATED.
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03/25/2010 | 91 |
| No violation noted during this evaluation. | 07/30/2009 | 74 |
| No violation noted during this evaluation. | 02/02/2009 | 80 |
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