| No violation noted during this evaluation. | 02/23/2016 | 100 |
- LARGE 2 DOOR REFRIGERATOR BETWEEN 55-65F. ALL CONTENTS DISCARDED. ABLLE TO KEEP NON-POTETNTIALLY HAZARDOUS FOOD IE TORTILLAS, BREAD, HARD CHEESE, WHOLE UNCUT PRODUCE AND FRESHLY PEELED POTATOES WITHIN 2 HOURS. REPAIR/REPLACE UNIT TO ENSURE ITS MAINTAINING 41F OR BELOW.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. OBSERVED BARE HANDS HANDLING TORTILLAS THEN SPOONING CONTENTENTS ONTO TORTILLAS AND THEN WIPING FINGERS ON SOILED TOWEL HANGING FROM APRON
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. CUTTING BOARD USED TO CUT LIMES IS WEDGED IN BACK OF KNOBS FOR HAND SINK
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. NOT ALL FOODS WERE MARKED WITH 7 DAY EXPIRATION
- 229.167 (p) (11) (C)insects/pests not minimized. OBSERVED LESS BUT LIVE ROACHES STILL IN ESTABLISHMENT IN CRACK/SHELVED OF BUILTIN NEXT TO LARGE 2-DOOR REFRIEGERATOR AND ALONG UNDER SIDE OF PASS THROUGH SHELF ABOVE STEAM TABLE
- 229.165 (r) (3) (D)no sanitization WIPING BUCKETS DID NOT HAVE CHLORINE 50-100PPM. DO NOT ADD SOAP IN WIPING BUCKETS
- 229.165 (q)food contact not sanitized. LARGE HAND MIXER FOR BEANS LEANING AGAINST WALL/WINDOW SILL.
- 229.164 (f) (2) (A) (iv) not covered. ALL FOODS IN REFRIGERATOR NOT COVERED. WATER DROPLETS COLLECTING IN TOP OF UNIT AS WELL.
- 229.165 (m) (2)non food contact dirty.LOTS OF FOOD DEBRIS/SPLATTER/GREASE ON SIDES OF/UNDERNEATH EQUIPEMENT/COOKTOP/FRYERS AND WALL/FLOORS/CORNERS ETC...THIS PROVIDES AMPLE FOOD SOURCE FOR ROACHES.
|
12/22/2015 | 74 |
- 229.167 (p) (11) (C)insects/pests not minimized.ESTABLISHMENT HAD EVIDENCE OF DEAD ROAHCES AND FRASS MAINLY IN CRACKS UNDER KITCHEN SERVING COUNTER.
- REFIRGERATOR NEAR ENTRANCE AT 44-46F. LOTS OF BULKY ITEMS IN REFRIGERATOR. ENUSRE SETTING MAINTAINS 41F OR BELOW. TAKE DAILY TEMPERATURE AND KEEP DAILY TEMPERATURE LOGS AT ESTABLISHMENT AT ALL TIMES FOR VERIFICATIONS DURING INSPECTIONS.
- 229.168 (a) toxics not labeled. TWO SPARY BOTTLES WITHOUT LABELS
- 229.165 (m) (2)non food contact dirty.CLEAN AND SANITIZE ALL NON-FOOD CONTACT SURFACES IE BEHIND/UNDER/IN BETWEEN EQUIPEMENT/SHELFS COOKTOPS ETC..., CORNERS AND SPACE WHERE ITEMS/STORAGE IS RARELY MOVED.
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08/28/2015 | 86 |
- 229.165 (k) (14) (A)chlorine solution.
- Ch 13, Art II, section 13-26 Display permit.
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04/30/2015 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared).
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01/12/2015 | 96 |
- 229.165 (r) (3) (D)no sanitization.WIPING BUCKET HAS NO SANITIZER. ENSURE THEY HAVE 50-100PPM OF CHLORINE. OBSERVED WRONG ORDER OF MANUAL WAREWASHING. FIRST COMPARTMENT IS SOAP AND WATER, THEN CLEAR WATER FOR RINSING AND LASTLY SANITIZER OF CHLORINE AT 50-100PPM
- Ch 13, Art II, section 13-26 Display permit.
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04/18/2014 | 94 |
- FOLLOW-UP IN 1 MONTH
- 229.165 (q)food contact not sanitized. MOLD IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY TO PREVENT MOLD BUILD-UP
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12/19/2013 | 94 |
- Observed food being cooled on a small rack by the door and was told by an employee the food was being cooled down. Proper cooling techniques should be done to ensure that the food is cooled from 135 to 41 degrees F in 6 hours. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- Eggs and raw beef products were seen at a temperature of 41 degrees F in the small cooler near the hot hold line. Also the large cooler towards the back of the kitchen was at a temperature of 50 degrees including potentially hazardous food as well.
- Observed an employee bring dirty dishes to the back and then grab clean dishes to use for customers. Ensure that proper hand washing is done in-between task.
- Observed an employee grabbing shreaded cheese with his bare hands to put on a dish for a customer. Ensure a physical barrier (such as utensils or gloves) is used when handling ready to eat food.
- Observed bleach and other toxic items stored near pots underneath the mop sink in the kitchen. Ensure that toxic items are stored away from food contact surfaces.
- 229.165 (m) (1) (A)not clean. Observed food stored on a metal rack that had food debris on it. Ensure that all food contact surfaces are clean.
- Hand wash sinks were not working properly during the inspection. Hot and cold water were turned off because there was an issue with the water turning off. Ensure that hand wash sinks are working properly so staff are able to wash their hands
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07/16/2013 | 73 |
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