- Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Manual ware wash was setup incorrectly. Ensure ware wash is wash/rinse/sanitze.
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01/12/2016 | 93 |
- 229.165 (m) (2)non food contact dirty.
- Not preparing each type of food at different times or in separate areas. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
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09/29/2015 | 93 |
- Raw animal food stored with cooked ready-to-eat food.(bacon over fideo, carne over vegetables) Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Evidence of insects observed.(gnats in potatoes and chili peppers) Owner condemned items. Eliminate the presence of insects by using any approved means.
- Evidence of rodents observed. Eliminate the presence of rodents by using any approved means. Last extermination visit 4/26/15
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
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06/01/2015 | 84 |
- Raw animal food stored with cooked ready-to-eat food. Foods not protected by storage in packages, covered containers, etc. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food. Protect food from contamination by storing food in packages, covered containers, or wrappings. (reach-in by grill, and in back)
- No soap at the hand washing sink. There are no paper towels at the hand washing sink. (sink in stove/tortilla area) Supply every handwashing sink with soap and paper towels.
- Evidence of insects observed. (roaches by grease trap, dead on wall in dinning area) Eliminate the presence of insects by using any approved means. Provide proper measures/methods to control and minimize presence of pests. Invoice from Orkin on 12/14/14 for roaches.
- Food contact surfaces not cleaned and sanitized. Food contact surfaces unsightly (dirty or not clean). (Reach-ins needs cleaning) Clean equipment used for storing foods in reach in units. Clean equipment when cross-contamination may have occurred.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Provide that all reach-ins have working thermometers. (broken thermometer in front reach-in cooler)
- 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. ( Front reach-in cooler by grill has foods that need labeling)
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12/18/2014 | 77 |
- EMPLOYEES MUST USE A CUP WITH LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS)
- ALL COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER MUST HAVE A CONSUME BY DATE LABEL. (COOKED FOOD WITHOUT LABEL, LABELS HAVE EXPIRED)
- ALL HAND WASHING SINKS MUST HAVE SOAP AND TOWELS. (NO TOWELS)
- ALL EQUIPMENT AND DISHES MUST BE PROPERLY WASHED. (USING ONLY TWO CYCLES. (WASH & SANITIZE) MUST USE ALL 3 CYCLES. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH/WATER)
- ALL COOLERS MUST HAVE A WORKING THERMOMETER AT 41F OR BELOW. (COOLERS WITHOUT THERMOMETERS)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BINS, UTENSILS, CAN OPENER, SCOOPS (STORED ON DRY/CLEAN SURFACE)
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12/04/2013 | 80 |
- PROVIDE FOR COLD FOOD TO BE AT 41F OR BELOW. (CONTAINER HOLDING SMALLER CONTAINERS DID NOT HAVE ENOUGH ICE. ICE SHOULD BE AS HIGH AS THE FOOD PRODUCT IN CONTAINER) (MEAT (BEEF) 50F)
- PROVIDE FOR RAW MEATS TO BE STORED AT BOTTOM SHELF OF RI COOLER. (PACKAGE OF RAW CHICKEN DIRECTLY ON TOP OF OPEN CONTAINER WITH OTHER FOOD PRODUCT.)
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (WASH: WATER/SOAP, RINSE: WATER, SANITIZE: WATER/BLEACH)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (LID MISSING AND PIECE OF CARD BOARD PLACED INSIDE MACHINE), UTENSILS, UTENSIL HOLDER)
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04/10/2013 | 82 |
- MANY ITEMS WITHIN COOLER IN MAIN KITCHEN AREA NOT BEING HELD AT 41 DEGREES F AND BELOW; DO NOT USE COOLER FOR POTENTIALLY HAZARDOUS FOODS(REFRIED BEANS, MEATS, RICE, CUT UP PRODUCE, MILK, ETC.); TEMPERATURE TAKEN WAS 65 DEGREES F; SPANISH RICE(78 DEGREES F), CHORIZO(88 DEGREES F), CUT UP WEINERS(58 DEGREES F); FOOD ITEMS CONDEMNED.
- MAKE SURE THAT ALL WATER ON GROUND THROUGHOUT FACILITY IS ALLOWED TO DRAIN APPROPRIATELY INTO A SANITARY SEWER; MUCH POOLED WATER OBSERVED UNDERNEATH SHELF IN BACK(ACROSS FROM TWO REACH IN COOLERS)AND AROUND MOPSINK.
- INSIDE OF INNER LID TO CONTAINER HOLDING CHIPS DIRTY WITH BLACK GRIME; MICROWAVE DIRTY; MANY CONTAINERS/OTHER EQUIPMENT CHIPPED/BROKEN/IN BAD REPAIR(THESE ITEMS NEED TO BE REPLACED); REPLACE CONTAINERS/CUTTING BOARDS THAT ARE DISCOLORED AND HARD TO CLEAN DUE TO WEAR AND TEAR. 229.165 (m) (1) (A)not clean. 229.165 (d) (1) (B)free of breaks, cracks.
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10/01/2012 | 89 |
- MANY FOOD ITEMS WITHIN REACH IN COOLER NOT BEING MAINTAINED AT A PROPER COLD HOLD TEMPERATURE OF 41 DEGREES F AND BELOW; ITEMS CONDEMNED NOPALITOS(55 DEGREES F), BEEF AND MOLE(54 DEGREES F), RICE(54 DEGREES F), LENTS(53 DEGREES F), CHICARRONES(55 DEGREES F), GRAVY(53 DEGREES F), CHILI ROJO(56 DEGREES F)
- EMPLOYEES NEED TO MAKE SURE TO WASH HANDS WITH SOAP AND WATER FOR AT LEAST 2O SECONDS AND NOT JUST RINSING HANDS UNDER RUNNING WATER.
- EMPLOYEES SHOULD ONLY WASH HANDS WITHIN DESIGNATED EMPLOYEE HANDWASHING SINK AND NOT IN THE 3 COMPARTMENT SINK.
- NEED TO MAKE SURE THAT EMPLOYEE MAKING THE TORTILLAS FOLLOWS THE CORRECT PROCEDURE WHEN WORKING WITH READY TO EAT FOODS AND PARTIALLY READY TO EAT FOODS WITH BARE HANDS; DIDN'T OBSERVE EMPLOYEE FOLLOW CORRECT PROCEDURE; NEED TO MAKE SURE THAT AFTER WASHING HANDS WITH SOAP AND WATER FOR AT LEAST 20 SECONDS, THAT AT LEAST 2 MORE PREVENTIVE MEASURES ARE USED(NAILBRUSH, ALCOHOL BASED SANITIZER, DOUBLE HANDWASH).
- 229.167 (p) (11) (C)insects/pests not minimized; A FEW LIVE SMALL ROACHES SEEN IN ESTABLISHMENT AND DROPPINGS OBSERVED ALONG BASEBOARDS IN STORAGE AREA; WILL NEED TO TREAT FACILITY WITH APPROVED PEST CONTROL MEASURES.
- A FEW RODENT DROPPINGS OBSERVED IN STORAGE AREA AND ONE DROPPING OBSERVED ONTOP OF REACH IN FREEZER IN BACK STORAGE AREA.
- 229.168 (c) (1) toxics stored; WINDEX OBSERVED STORED NEXT TO BULK BAG OF FLOUR/PANCAKE MIX.
- ESTABLISHMENT NEEDS TO MAKE SURE THAT ALL FLOORS ARE GRADED SO THAT WATER CAN DRAIN INTO A FLOOR DRAIN AND NOT ALLOWED TO POOL(POOLED WATER IN BACK BEHIND SHELF HOLDING AGUA FRESCA MACHINE).
- 229.165 (d) (1) (B)free of breaks, cracks; PROVIDE ALL CONTAINERS USED FOR HOLDING POTENTIALLY, HAZARDOUS FOOD ITEMS AND OTHER FOODS TO BE IN GOOD REPAIR; REPLACE ALL CONTAINERS HIGHLY STAINED/DISCOLORED. DO NOT STORE CLEAN POTS/PANS ON GROUND; NEED TO KEEP THESE ITEMS ON CLEAN/SANITIZED SHELVES AT ALL TIMES.
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02/23/2012 | 68 |
- KEEP ALL DRINKS IN COVERED CONTAINERS; DO NOT STORE OPENED CANNED SODAS AND DRINKS IN OPENED CUPS ABOVE FOOD CONTACT SURFACES AND NEXT TO FOOD ITEMS AND EQUIPMENT/UTENSILS.
- 229.164 (o) (7) (A) consume by date (prepared);Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified; IF FOOD ITEMS ARE LABELED WITHOUT A CONSUME BY/USE BY DATE ON THE NEXT INSPECTION, THEN FOOD ITEMS WILL BE CONDEMNED.
- 229.167 (p) (11) (C)insects/pests not minimized; SMALL ROACHES SEEN WITHIN NONWORKING SMALL UNDERCOUNTER COOLER; LAST PEST CONTOL WAS ON 10/21/2011; WILL NEED TO USE APPROVED METHODS TO MINIMIZE THE PRESENCE OF INSECTS.
- OBSERVED POOLED WATER UNDERNEATH ICE MACHINE DUE TO A POSSIBLE LEAK FROM ICE MACHINE; NEED TO MAKE SURE ALL WATER FROM THE ICE MACHINE IS DRAINING INTO A SANITARY SEWER AND NOT ALLOWED TO POOL; CHECK FOR LEAK ON UPPER LINE TO ICE MACHINE.
- 229.165 (d) (1) (B)free of breaks, cracks; MAKE SURE TO DISCARD ALL BROKEN CONTAINERS AND CONTAINERS THAT ARE HIGHLY WORN DUE TO WEAR AND TEAR.
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11/30/2011 | 83 |
- 229.164 (o) (4) (A) (i) - Cooked PHF; CHORIZO NOT COOLED DOWN PROPERLY FROM HOT HOLD 135 DEGREES F AND ABOVE TO 70 DEGREES F WITHIN 2 HOURS; CONDEMNED
- 229.163 (h) (9) contaminate hands; OBSERVED EMPLOYEE CUT RAW BEEF AND THEN HANDLE CLEAN EQUIPMENT AND OPENED FREEZER WITHOUT FIRST WASHING HANDS PROPERLY.
- MAKE SURE TO LABEL A USE BY/CONSUME BY DATE FOR BEANS AND OTHER REFRIGERATED, POTENTIALLY HAZARDOUS FOODS KEPT IN COOLER LONGER THAN 24 HOURS; 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (d) (1) (B)free of breaks, cracks; DISCARD OLD/WORN/DISCOLORED CONTAINERS; NEED TO CLEAN KNIVES WITHIN KNIFE HOLDERS BETTER; REPLACE DISCOLORED CUTTING BOARDS; MICROWAVE IN KITCHEN NEEDS TO BE REPLACED(OBSERVED HOLE ON BOTTOM PORTION OF MICROWAVE(INSIDE THE INTERIOR); THIS COULD BE A SAFETY/FIRE HAZARD AS WELL)
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09/12/2011 | 84 |
- 229.164 (o) (4) (A) (i) - Cooked PHF; Cooked asada not cooled down properly to 70 degrees F within 2 hours; reading at time of inspection was 89 degrees F and had been in reach in cooler for 3 hours according to management.
- 229.163 (h) (1) after touching body; All employees need to make sure to wash hands after touching any part of the body and before handling ready to eat foods with bare hands(observed employee that handles making the tortillas picking her teeth and not washing hands immediately after contaminating them).
- All drinks need to be enclosed with a covering/lid and need to be stored away from prep areas/countertops used for the prepping of food items; shouldn't be stored above these food contact surfaces.
- 229.164 (a) - Honestly presented; Observed bulk container of flour with large flour beetles inside(observed approx. 2 inside); flour was condemned.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.166 (f) (4) air gap 2x; An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Need to make sure that at least one employee is food manager certified and is physically available at all times establishment is operating; will need to correct this item by next regular inspection to avoid any reinspection fees.
- 229.165 (d) (1) (B)free of breaks, cracks; Need to make sure all containers used to hold prepared food items/bulk items in(flour, salt,etc.) are in good repair; observed cracked containers throughout establishment.
- 229.165 (r) (3) (D)no sanitization; mechanical warewashing machine not working correctly; machine only going through a wash cycle(does not go through a final rinse cycle) and wash cycle only reaching 139 degrees F; machine should be reaching a wash cycle at 150 degrees F and a final rinse of 180 degrees F, since hot water is being used as the final sanitizer; various utensils/other kitchenware being washed, but not being properly sanitized due to machine not going through a final rinse cycle; will need to wash, rinse, and sanitize all dishes/equipment/utensils by means of the 3 compartment sink until machine is fixed.
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03/16/2011 | 66 |
- Provide handwashing sink be used only for handwashing and do not dump/dispose food items into handwashing sink.
- Please separate all raw pork from all raw beef; do not store in same holding container.
- Provide the presence of insects(roaches)to be controlled to minimize their presence.
- Provide all evidence of rodent droppings to be controlled; observed droppings underneath shelves in dry storage area.
- No sanitizing agent observed in mechanical warewashing machine; provide all warewashing to be done in 3 compartment sink until machine is dispensing sanitizer correctly.
- Please provide a certified food manager to be present during all shifts; please enroll in course within 30 days.
- Provide knives to be cleaned and sanitized more effectively(dirty knives in drawer; provide other kitchen items to be cleaned more effectively(bowls and some plates with stuck on food items); do not store paper and other items on top of knives that are supposedly clean and sanitized.
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04/05/2010 | 77 |
- Observed Rice at 98F. All food is to be cooled under ice in shallow pans.Rapid reheating to 165 in 2 hours.
- Observed open drink containers without a spill proof lid and straw.
- 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.
- All cooked food in the cooler must have a date label with product name and preparation date along with expiration date of 7 days later.
- Observed a container filled with water in handsink. Ensure the handsink is clear for employees to wash hands properly between tasks.
- At time of inspection soap was not easily accessible soap under cabinet and owner needed to refill soap container. Soap must always be available for employees to wash hands properly.Recommend using another device to dispense soap.
- CFM cerification expired. www.ready2learn.com
- Clean and sanitize knives in knive case. Clean and sanitize microwave
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12/09/2009 | 71 |
| No violation noted during this evaluation. | 11/18/2008 | 84 |
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