- Repair or replace white plastic handle on kitchen knife. Cuts in the plastic handle make it difficult to wash and sanitize properly
- Store the tortilla spatula on a clean, dry, smooth, non absorbent material or container
- Chip salsa needs to be held cold on ice if set out on counter or held hot in the kitchen. Salsa should not be set out at room temperature in waitress station.
- Must keep entire container of cut lemons surrounded by ice when set on counter in waitress station, not just the bottom portion of the container
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03/07/2016 | 92 |
- Improper sequence being used at 3 compartment sink. Corrected
- Need to keep the clean dish rack clean at all times. Corrected
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11/05/2015 | 94 |
- Need to set up 3 compartment sink in the proper sequence (wash with hot soapy water / rinse in clean water / set in bleach water for 1 minute) and then allow dishes to air dry
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06/04/2015 | 97 |
- Make sure only food grade plastic bags are used to store raw dough. Observed a plastic grocery type bag with red ink advertising being used to store raw dough.
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01/27/2015 | 97 |
- Make sure hands are washed prior to handling food products after changing tasks and contaminating hands. Employee seen removing bottle water cap, drinking, and then replacing cap with hands and then returning to grill food, without properly washing hands.
- Make sure all employee drinks have a lid and straw and are stored away from food handling areas. Observed bottle water with a removable cap on the dough machine table, located next to the flat grill
- Make sure an employee or manager with certified food manager training is on site at the establishment at all times of operation. Employee with current certification was not on duty at time of inspection.
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10/28/2014 | 89 |
- label working containers of chemicals removed from original containers.
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03/31/2014 | 97 |
- Observed several personal drinks being stored in coolers holding ready to eat food as well as in waitress drink prep area. Ensure all drinks are stored away from any preparation of food areas as well as drink prep areas at all times to prevent possible contamination.
- Observed employee handle food without wearing gloves. Ensure barehand documentation is completed and kept at establishment or that a physical barrier, such as gloves or utensils, is used when handling ready to eat foods. Barehand documentation consists of a written statement of the 2 barriers that are used to clean/sanitize hands (example double handwash plus a hand sanitizer), written statement of corrective actions, and signed acknowledgement form by all employees.
- Observed raw bacon being stored above ready to eat/prepared food in refrigerator. Ensure all raw animal products are being stored below and away from ready to eat food items.
- Observed various containers in refrigerator next to prep area being stored with no protective cover. Ensure all containers being stored with prepared food have a protective cover at all times.
- Cold hold unit is off temperature (55 degrees F). Ensure cold hold unit is maintained at 41 degrees F or below at all times.
- Ati time of inspection, bucket containing towels at waitress station did not contain bleach in water. Ensure buckets containing towels have 50-100ppm bleach concentration in water at all times.
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06/19/2013 | 82 |
- Observed employee drink a cup of coffee in kitchen next to the stove and cup of coffee was being stored on prep table without a lid. Ensure employees do not drink beverages in the kitchen and are storing personal beverages with a lid and separately from food prep areas.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw beef being stored above cooked sausage in the reach in cooler. Ensure all raw animal products are stored below and away from cooked products.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw beef being stored next to box of produce in refrigerator. Ensure raw animal products are stored below and away from produce and other ready to eat foods.
- 229.166 (i) (1) (A)HWS not accessible. At time of inspection, trash can was observed in front of the handsink in the kitchen. Ensure the handsink is kept clear of all items for easy access to handsink.
- 229.168 (b) working container not labeled. Observed 3 spray bottles under the 3 compartment sink without labels to identify the chemical it contains. Ensure spray bottles are labeled with the chemical name.
- Bucket containing cloths at the waitress station did not have sanitizer. Ensure bucket for cloths has a sanitizing solution (such as bleach). Bleach should be at a concentration of 50-100ppm.
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10/19/2012 | 83 |
- 229.166 (i) (1) (B) HWS improper use. Observed container being stored in the handsink. Ensure the handsink is used for handwashing only and not for storing containers.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs being stored next to boxes of tomatoes. Ensure raw animal products, such as raw shelled eggs, are stored below and away from ready to eat foods, such as produce.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw beef being stored above cooked sausage in the reach in cooler. Ensure all raw animal products are stored below and away from cooked products.
- 229.166 (i) (1) (A)HWS not accessible. At time of inspection, a trash can was in front of the handsink in the kitchen. Ensure the handsink is kept clear of all other items for easy access to handsink.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed 1 live roach in the room with the mop sink and several dead roaches on shelves near the 3 compartment sink. Ensure all dead and live roaches are eliminated and areas are cleaned/sanitized. Use necessary means to control roaches. Last treatment by Bell Pest Control on 5-8-12
- 229.165 (h) (2)thermometer available. Observed reach in cooler under the cold hold unit without a thermometer. Ensure all coolers are equipped with a thermometer.
- Observed employee using bare hands to touch tortillas and lettuce. Owner stated that employees are supposed to be using gloves when handling ready to eat food. Ensure employees are following glove procedures when handling ready to eat foods.
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05/23/2012 | 79 |
- 229.163 (n) (1) eat.drink.smoke. Observed employee drinks stored on shelf with clean wares. Ensure employee drinks are stored in a separate, designated area away from food, single service, items, and clean wares.
- 229.167 (d) (10) home made. Establishment has wedding cookies for customer self-service that are made in a home bakery. A home bakery is not an approved source for the cookies. Ensure establishment does not accept goods made from a home bakery to sell to customers. 6 containers of cookies, each containing 10 cookies, were confiscated from establishment. If establishment is found selling baked goods from the home backery again, a citation will be issued.
- 229.166 (i) (1) (A)HWS not accessible. At time of inspection, trash can was in front of handsink. Ensure handsink is kept clear of objects so it will be easily accessible for employees.
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01/11/2012 | 89 |
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163 (n) (2) (A) closed beverage container. 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- 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 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.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Provide proper measures/methods to control and minimize presence of pests.
- 229.165 (m) (1) (A)not clean. Sanitized materials not exposed at least 10 seconds in chlorine solution. Clean and sanitize all equipment to be used for food storage, prep, or service.
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06/06/2011 | 82 |
- Storing toxic items above food items.
- Replace one worn out spatula.
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10/11/2010 | 94 |
- Employee did not wash their hands when they moved from one duty to another.
- Hand washing facility is blocked.
- Storing toxic items above food items.
- Clean the ventahood filters.
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07/02/2010 | 87 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. REFRIGERATED, READY TO EAT FOOD NOT LABELED WITH DATE/DAY PREPARED. ALL FOOD ITEMS, PREPARED AND READY TO EAT, STORED IN REFRIGERATORS MUST HAVE DATE LABELS INDICATING DATE WHEN ITEMS WERE PREPARED AND NOT TO EXCEED 7 DAYS FROM DATE OF PREPARATION.
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01/07/2010 | 96 |
- Carne guisada recently cooked was being cooled at room temperature.
- Cooks, food prep personel not utilizing single-service gloves while handling potentially hazardous, ready-to-eat foods.
- Potentially and non-potentially hazardous, cooked, and stored food in refrigerator not displaying date labels. Violation corrected on site.
- Improperly storing toxic chemicals next to food products. WD40 spray product stored in kitchen area near food, food prep area.
- A few plates, bowls utilized for service of food have chipped,cracked areas.
- No certified food manager on duty. Must have a certified food manager on duty during all hours of operation. Located certified food manager certification, is current.
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09/08/2009 | 78 |
| No violation noted during this evaluation. | 04/07/2009 | 80 |
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