- Observed plates with ready to eat food stored on surface around hand sink. Discontinue to store plates of ready to eat food around hand sink. Hand sink are is to be used for hand washing purposes only.
- Observed food residue inside mop sink. Discontinue to use mop sink for purposes other than draining mop water/obtaining mop water.
- At time of inspection, potentially hazardous food stored longer than 24 hours, did not have a use by date marked. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days form preparation date.
- Observed several containers in both coolers without a cover. Ensure all containers (ready to eat food or raw) have a proper cover at all times.
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02/23/2016 | 88 |
- Observed cooked, potentially hazardous food set to cool at room temperature. Ensure proper cooling methods for cooked potentially hazardous food. Ensure prepared food being cooled is brought from 135 degrees F. to 70 degrees F within 2 hours, and from 70 degrees F to 41 degrees F within 4 hours. Food may not be cooled at room temperature. Food must be cooled on an ice bath, with an ice stick, or other approved cooling methods.
- Observed eggs on prep table (room temperature). Ensure all potentially hazardous to be held cold, maintains temperature of 41F and below at all times.
- Observed lids in hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Observed personal drink on prep table that is under the microwave. Ensure all drinks are kept in a designated area; separate from all food prep/work areas. Drinks are to be kept in a cup with a straw and lid.
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10/22/2015 | 86 |
- Observed personal drinks on food prep table. Ensure all personal drinks/food are stored in a designated area; separate from food prep areas.
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07/14/2015 | 96 |
- Hand soap dispenser in kitchen is not dispensing soap. Ensure dispenser is working at all times. Change out old, thick soap.
- Observed debrish in container used to store cleaned silverware. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/19/2015 | 94 |
- Observed personal drinks on food prep table. Ensure all personal drinks/food are stored in a designated area; separate from food prep areas.
- Food establishment permit is not posted. Ensure food establishment permit is posted and current, at all times.
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01/14/2015 | 93 |
- At time of inspection, potentially hazardous food stored longer than 24 hours, did not have a use by date marked. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days form preparation date.
- Bleach concentration below minimum; 50 ppm. Ensure bleach concentration is 50-100ppm at all times. Use test strips to ensure bleach concentration is adequate; 1 cap of regular bleach per gallon of water used.
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10/08/2014 | 93 |
- Ready to eat food in cooler such as menudo, stored longer than 24 hours, does not have a use by date marked. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days from 1st day food was prepared.
- Pipes under hand sink in kitchen are not connected; water draining, spills onto floor when water is running. Ensure all plumbing fixtures are repaired for proper disposal/drainage.
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06/06/2014 | 93 |
- Observed cooked, potentially hazardous food set to cool at room temperature. Ensure proper cooling methods for cooked potentially hazardous food. Ensure prepared food being cooled is brought from 135 degrees F. to 70 degrees F within 2 hours, and from 70 degrees F to 41 degrees F within 4 hours. Food may not be cooled at room temperature. Food must be cooled on an ice bath, with an ice stick, or other approved cooling methods.
- Observed draining basket in mop sink. Observed food residue in mop sink. Ensure mop sink is only used for mop purposes. Discontinue to use mop sink for any food prep methods.
- Hand sink behind hot hold unit is missing paper towels. Soap dispenser does not work. Ensure hand sinks are equipped with soap and paper towels at all times. Ensure soap dispenser is working properly.
- Sanitizing sink has low concentration of bleach; less than 50 ppm. Ensure bleach level for sanitizing water contains sufficient bleach;50-100 ppm at all times. Use bleach strips to ensure enough bleach is used.
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11/25/2013 | 85 |
- Observed two large containers of picadillo and beef sitting on dining table to cool. Temperature took was 122-125 degrees F. Inspector was told food was made between 6:30 am and 7:00am. Once food came off of the stove it was placed on the table to cool without a cooling agent. Ensure prepared food being cooled is brought from 135 degrees F. to 70 degrees F within 2 hours, and from 70 degrees F to 41 degrees F within 4 hours. Food may not be cooled at room temperature. Food must be cooled on an ice bath, with an ice stick, or other approved cooling methods.
- Observed employee put on gloves without washing hands. Employee was observed handling food containers previous to putting gloves on. Ensure employees are washing hands for at least 20 seconds with soap and hot water in between tasks as well as before putting gloves on.
- Observed employees using bare hands to handle ready-to-eat foods at time of arrival. Employees then used gloves to handle ready-to-eat foods. Ensure employees are using barriers to handle ready-to-eat foods at all times, or ensure bare-hand documentation is completed for this establishment. Owner stated there is bare hand documentation, but documentation could not be provided at this time.
- Observed raw steak in cooler being thawed, placed next to ready to eat food items with no lid. Observed bell peppers stored next to raw-shelled eggs. Ensure all raw animal products are being stored below and away from all ready-to-eat food product.
- Observed items in refrigerator being stored without a lid. Ensure food stored in refrigerator is being stored with protective covering at all times.
- Observed food containers in refrigerator with no use-by date marked. Ensure food containers storing cooked and ready-to-eat food have the use-by date label on. Use-by date not to exceed 7 days; day 1 being the prep date.
- Observed waitress handsink with no soap. Ensure handsinks are equipped with soap and paper towels at all times.
- Container with bleach solution is at high concentration 200ppm. Ensure bleach solution is between 50ppm-100pm at all times.
- At time of inspection, food manager certification was not provided. Ensure food manager certification is available at all times, and at least one food certified manager is present at all times.
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06/18/2013 | 70 |
- Observed employee using bare hands to handle ready to eat food. Employee was touching tomatoes with bare hands as tomatoes were cut up. Ensure employees use a barrier (such as gloves or utensils) when handling ready to eat food OR enusre bare hand documentation is completed. Inspector gave owner information sheet regarding bare hand documenation at the last routine inspection.
- 229.164 (f) (2) (A) (iv) not covered. Observed prepared food in refrigerators being stored without a protective covering. Ensure all prepared food is stored with a protective covering.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw steak stored on shelf above ready to eat food (potatoes) in refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in the refrigerator being stored without date labels. Ensure prepared food that is kept for more than 24 hours is stored with date label consisting of the USE BY DATE. The USE BY DATE should not exceed 7 days from the prep day and the prep day will count as day 1.
- At time of inspection, hot water at that 3 compartment was 105 degrees F and hot water at the handsinks in the bathroom was 96 degrees F. Ensure hot water at the 3 compartment sink is at least 110 degrees F and hot water that the handsinks are at least 100 degrees F.
- At time of inspection the handsink in the kitchen and the handsink at the waitress station did not have hot water. Ensure sinks are repaired so they are equipped with hot water that is at least 100 degrees F.
- At time of inspection, the handsink in the kitchen did not have paper towels. Ensure all hand sinks are equipped with paper towels at all times.
- 229.168 (a) toxics not labeled. Observed container of blue liquid on top of grease trap without a label identifying the chemical. Ensure all chemicals items are labeled with chemical name.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed several plates for customer use with breaks/cracks on rim. Ensure all wares are in good repair and free of breaks/cracks.
- Observed cooked sausage being stored on a grocery bag. Ensure cooked food is stored in food grade bags or containers.
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02/18/2013 | 72 |
- 229.166 (i) (1) (B) HWS improper use. Observed several pans being stored at the handsink in the kitchen. Ensure items are not stored at the handsink. Handsink is for handwashing only.
- Observed employee handle ready to eat food (tortillas) with bare hands. When handling ready to eat foods, a physical barrier, such as gloves or utensils, should be used or establishment must have bare hand documentation. Bare hand documentation must include written procedure of 2 barriers (owner stated she is using double handwash and hand sanitizer), acknowledgment form signed by employees that they received training on procdures, and written corrective actions. Inspector gave owner information sheet about bare hand documentation.
- 229.164 (f) (2) (A) (iv) not covered. Observed containers of prepared food stored in fridges without a cover/lid. Ensure food is covered with a protective covering, such as plastic wrap, foil, or a lid, when being stored.
- 229.165 (r) (3) (D)no sanitization. Sanitizer bucket at waitress station did not have sanizitng solutiion. Ensure sanitizing solution (bleach) is between 50-100ppm. Use sanitizer test strips to ensure proper concentration.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates for customer use with breaks/chips around the rim. Ensure all wares are in good repair and free of breaks/chips.
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10/09/2012 | 82 |
- 229.164 (f) (2) (A) (iv) not covered. Observed containers of prepared food in fridge without covers/lids. Ensure prepared food that is stored in the fridge is covered.
- 229.165 (r) (3) (D)no sanitization. Observed bucket for wiping clothes at waitress handsink without sanitizer. Ensure wiping cloths are stored in a sanitizing solution. If a bleack solution is used, the concentration should be 50-100ppm. Obtain sanitizing test strips if don't have already.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates for customer use with chips/breaks. Ensure all wares are in good repair, free of breaks/chips, easily cleanable, non abosorbant, and durable. Replace any wares that have breaks/chips/cracks.
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05/22/2012 | 90 |
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Employees follow 2 barrier procedure for handling ready to eat food, but establishment does not have documentation. Ensure documentation for bare hand contact with ready to eat foods is kept at establishment. Inspector will give owner paperwork to use.
- 229.164 (f) (2) (A) (iv) not covered. Observed a container stored directly on top of raw meat in the refrigerator. Ensure other food containers are not in direct contact with raw meats.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in the refirgerator that was made on Sunday without a date label. Employee said food is usually kept for 2 days. Ensure all prepared food that is kept for more than 24 hours is date labeled with a consume by date that does not exceed 7 days.
- Observed plates for customers chipped and cracked. Ensure all plates and wares for customers are in good repair. Refrain from using plates with chips and cracks.
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01/10/2012 | 85 |
- 229.163 (h) (5) handling soiled equip.. Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
- 229.167 (p) (5) improper use of sinks. Do not use mop sink to prepare, rinse food items.
- 229.164 (a) - Honestly presented. Food that is unsafe, adultered or not honestly presented shall be reconditioned with approved procedures or discarded. Discard food mixed with rodent droppings.
- 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.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- 229.164 (o) (7) (B) consume by date (pkgd). 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.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. 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 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means.
- Ensure to obtain a Certified Food Manager license in 60 days.
- 229.165 (m) (1) (B)grease and soil accumulation. Equipment not cleaned when cross-contamination may have occurred. Clean equipment when cross-contamination may have occurred.
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08/09/2011 | 61 |
- All PHF must be held at 41 degrees or below. Raw bacon at 61 degrees in large reach in cooler/chopped tomatoes at 56 degrees in small reach in cooler.Cook bacon ASAP or destroy.
- Soap must be readily available at handsink---dispenser is covered with foil.
- Provide for ware washing to be done as follows: 1. wash (soap water) 2. rinse (clean water) 3. sanitize (bleach water) 4. air dry or use clean linens.--- Currently using bleach in soap water and there are no drain boards or wire racks to properly dry dishes. May subsitute a cart with drainable shelving or a wire shelf for one attached drain board--Install at least one attached drain board within 10 days.
- Do not store dishes (clean or dirty) in the mop sink at any time.
- Provide for the soap at the handsink to be readily available at kitchen currently dispenser has foil over it. Use alcohol based sanitizer, tissue paper, tongs or gloves after properly washing hands to handle ready to eat foods.
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10/15/2009 | 80 |
| No violation noted during this evaluation. | 03/12/2009 | 93 |
| No violation noted during this evaluation. | 04/02/2008 | 91 |
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