- TCS must be cooled a total of 6 hrs from 135°F to 41°F or less - refried beans made on 3/16 at 50 degrees
- Food must be honestly presented, safe and unadulterated.* freezer burn meats in reach in freezer- cover all foods stored in freezer
- TCS foods held out of temperature control must be labeled with time removed from temperature control *foods sitting at room temperature chorizo/potatoes
- Label spray bottles with common name of toxic material.
- Use a thin probe thermometer for cooking/cooling/reheating/holding processes
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03/17/2016 | 81 |
- All cold hold foods must be at or below 41 degrees F- cut ham at 60, cut tomatoes at 58. Condemned both food items
- Food handlers must wash hands between change in task- observed food handler sweeping floor then handle food without hand washing
- Provide documentation that bare hand contact with ready to eat foods is followed- double hand wash and use of nail brush is followed
- Store raw meats under cooked foods- bacon over salsa in walk in cooler.
- Protect food from contamination by storing food in packages, covered containers, or wrappings *observed all foods in walk in cooler uncovered
- Place use by dates on all prepared foods stored* no foods in walk in had use by dates
- Discontinue using worn/deep grooves on cutting boards
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11/24/2015 | 76 |
- All TCS foods must be at or below 41 degrees.Pooled eggs/cut sausage/cut veg at 60
- Supply each toilet with toilet tissue.*ladies rest room
- Place accurate thermometers in all coolers holding TCS foods. Use a thin probe for cooking/reheating/cooling processes
- Repair or replace prep board with deep grooves
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09/03/2015 | 86 |
- TCS foods must be at 41 degrees F or below. * all foods in reach in cooler at grill at 54 degrees F- picadillo/shredded cooked chicken/guacamole/cut onions/cut tomatoes/shredded cheese/cooked tripas/cooked chicarrones
- 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.*observed food handler wipe hands on apron then handle ready to eat food
- Have a readily accessible thermometer for cooking/cooling/reheating processes and for each cooler where TCS foods are stored
- Clean equipment used for storing foods in reach in units.
- Do not reuse single use kitchenware for food storage * plastic spice containers
- Replace damaged cutting board.* deep grooves and scars
- Thermometer(s) must be accurate to /- 2 Fahrenheit.* front reach in cooler thermometer reads 30 degrees F
- Clean food contact surfaces with sanitizing wiping cloths
- Post current permit- posted permit expired 3/2014
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03/11/2015 | 82 |
- All TCS foods must be at 41 degrees or below. pooled eggs/pico de gallo/shredded cheese/cut sausage/cut bacon/cooked chicken at 52 degrees in reach in cooler on front line.
- Clean ice chest used for holding hot breads/tortillas
- discontinue using cracked broken food containers
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12/18/2014 | 92 |
- All TCS foods must be held at 41 degrees or below. Gucamole at 54/shredded cheese at 54
- Employees must wash hands after touching soiled items- wiping cloth on employee belt was handled then food handler returned to handling food/clean wares
- 229.164 (e) (1) (D) (ii) (II) doc. nail brush. The document is incomplete and states nail brush will be used but no nail brush is on site
- 229.164 (f) (2) (A) (iv) not covered. All Foods must be covered while in a process.
- Label chemicals properly- may not refill containers with name brand facing with other containers.
- Have a readily accessible thermometer for cooking and place a accurate thermometer in all coolers holding TCS foods
- Discontinue storing knives between wall and work tables. * make all surfaces that wares are stored on smooth- remove rough edges as may pose a contamination risk* Clean all bulk scoops regularly* clean mold off inside edging of ice machine bin
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05/16/2014 | 74 |
- PHF should be reheated for hot holding to 165° F within 2 hours.*sausage guisado was at 118 F on steam table for service although within the 2 hour window for reheating was served prior to meeting 165 F
- No documentation present for bare hand contact to indicate what methods are being utilzed.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.* raw meat stored directly on open box of carrots
- hand sink in kitchen is blocked with reach in freezer. * remove freezer so that hand sink is accessible for food handlers immediately -until the freezer is removed instruct food handlers to wash hands in hand sink located at drink station and return to the kitchen without touching the swing door with clean hands or use a paper towel to push thru door.
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01/02/2014 | 84 |
- 229.163 (h) (6) wash as needed. 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.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- 229.165 (g) (1) equipment not sufficent.(Observed cold hold unit not holding ambient temperatures below 41F.)
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07/17/2013 | 80 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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03/22/2013 | 96 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit.**FOODS IN COOLERS MUST BE AT 41F OR LESS. EGGS, BUTTER AND SOUR CREAM MUST BE PLACED IN ADEQUATE UNIT
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- 229.163 (n) (1) eat.drink.smoke..OBSERVED CANDY (SUCKER) ON PREP TABLE AND OPEN CAN OF SODA AS WELL AS OPEN BEVERAGE CUP ABOVE FOOD PREP AREA
- **DISCARD MOLDING LEMONS AND PEPPERS INSIDE COOLERS
- 229.164 (o) (7) (A) consume by date (prepared). 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.**COOKED FOODS IN COOLERS MUST BE LABELED WITH A CONSUME BY DATE
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.**ELIMINATE THE PRESENCE OF FLIES IN KITCHEN AND FOOD PREP AREA
- 229.168 (a) toxics not labeled.**CHEMICAL SPRAY BOTTLE (BLEACH) MISSING LABEL
- 229.166 (g) (3) mop sink.**MOP SINK MUST BE ADEQUATE FOR PROPER WASTEWATER DISPOSAL. OBSERVED MOP SINK OUTSIDE WITH NO CONNECTION TO SUPPLY WATER. OBSERVED MOP SINK INSIDE ONLY USED TO THAW MEATS (ACCORDING TO MANAGER)
- 229.165 (m) (1) (A)not clean.**PROPERLY CLEAN/SANITIZE DISHES AND UTENSILS TO REMOVE ALL FOOD DEBRIS
- 229.165 (d) (1) (B)free of breaks, cracks.**REPLACE KNIFE WITH BROKEN BLADE
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04/17/2012 | 66 |
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units. **CLEAN/SANITIZE COOLERS TO REMOVE FOOD BUILD-UP AND DEBRIS
- 229.165 (d) (1) (B)free of breaks, cracks.**REPLACE DISHES AND/OR UTENSILS THAT ARE DAMAGED. **PROPERLY CLEAN/SANITIZE ALL FOOD CONTACT SURFACES (DISHES, UTENSILS, EQUIPMENT)
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product.**SEPARATE RAW ANIMAL FOODS DURING STORAGE IN COOLERS. **DO NOT STORE READY TO EAT FOODS (DELI MEATS) WITH RAW ANIMAL FOODS
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11/04/2011 | 93 |
- 229.164 (o) (4) (D) Raw Shell Eggs.**OBSEVED EGGS IN PREP AREA OFF TEMP
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.**OBSERVED RAW MEAT UNCOVERED IN COOLER WITH OTHER MEATS (WRAPPED) PLACED IN SAME CONTAINER.
- 229.165 (b) (1) (B)single service/use.**DO NOT RE-USE SINGLE SERVE CONTAINERS... FOODS MUST BE STORED IN PROPER FOOD GRADE CONTAINERS. **PROPERLY CLEAN/SANITIZE ALL DISHES AND UTENSILS...REPLACE ANY DAMAGED UTENSILS
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03/17/2011 | 88 |
- Potentially hazardous food not at proper temperature in hold unit.Chorizo 85F....discarded 3 pounds...
- 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 incentive programs that assist or encourage food employees not to work when they are ill.
- leftovers, more than 24 hours old, must have labels which shows date made, name of item....also cover all leftovers....
- hot water at the 3 compartment sink must be at least 120F.....(tested at 108F)....
- There are no paper towels at the hand washing sink.
- keep windex seperated from food stuff...preferably on the bottom shelf...
- please clean the microwave ovens more often....
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04/19/2010 | 74 |
| No violation noted during this evaluation. | 10/27/2008 | 84 |
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