- Replace any chipped or plates and bowls.Need to phase them out as you get more plattes.
- Obserserved a couple of open drinks.All drinks need to have a lid and straw.
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03/15/2016 | 93 |
- Properly store raw meats.Always store cooked products on top.
- Clean the inside areas of the ice machine.
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11/17/2015 | 93 |
- observed some gnats.need to eliminate gnats.
- Remove or relocate hanging fly strips in the back room.
- need to properly 1.wash,2.rince,3sanitize order.
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06/05/2015 | 91 |
- Observed some open drinks.All employee drinks need to have a lid a straw.
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03/02/2015 | 96 |
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Do not place any items in the handwashing sink.
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10/30/2014 | 93 |
- Using pesticides that are not approved for food establishments, not using licensed pest control company.
- Clean the inside panel of the ice machine.
- Post current food license in public view.
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05/06/2014 | 91 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Cold sausage and whole produce was stored next raw chciken and beef products. Ensure that ready to eat foods are stored away from raw meat porducts to prevent cross contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared foods stored with out a date label. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a label with date stored and/or consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- Roach motels and pesticide gel was seen near food in the kitchen area near the tortilla chips and in also on the wall near utensils in the room where the onions are kept. Roach bait needs to be removed and form near food items ane food contatc surfaces.
- Inspection report was not in customer view during the time of the inspection. Ensure that the most recent graded report is in customer view.
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05/15/2013 | 86 |
- PROVIDE FOR PROPER COOLING OF HOT FOOD. (USE SMALLER SHALLOW CONTAINERS WITH ICE BATHS, HANDOUT ON PROPER COOLING GIVEN) (CARNE GUISADA 108.0F)
- PROVIDE FOR EMPLOYEES DRINKS TO HAVE A LID AND STRAW FOR EMPLOYEES PERSONAL DRINKS. (OPEN DRINKS)
- PROVIDE FOR ALL COOKED FOOD TO HAVE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLER FOR 24 HOURS OR LONGER.
- PROVIDE FOR ALL HANDSINKS TO HAVE TOWELS AT ALL TIMES. (NO TOWELS)
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
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01/17/2012 | 81 |
- ENSURE FOODS IN COOLERS TO BE STACKED AND COVERED PROPERLY TO PREVENT CROSS CONTAMINATION. EX. COOKED MEATS AND READY TO EAT FOOD AT TOP, RAW FISH, RAW BEEF, AND RAW CHICKEN (LAST SHELF)
- ENSURE WEAR WASHING SINK IS FILLED PROPERLY WITH SANITIZER. NO SANITIZER AT TIME OF INSPECTION.
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10/19/2010 | 93 |
- Provide for cooked potentially hazardous foods to be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
- Provide for employees to use secondary barrier provided when handling ready-to-eat foods.
- Provide for potentially hazardous foods in coolers to be properly labeled with a consume by date.
- Provide for ice machine to be cleaned and sanitized on a regular basis.
- Provide for potentially hazardous foods sitting out at room temperature to be temped and logged to indicate the time and temperature of food from the time it was removed from the cold hold/hot hold. Discard food after 4 hours of being in temperature danger zone.
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04/05/2010 | 84 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs, then from 70F to 41F or below within 4 hours.
- 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.
- (a) Properly date-mark all potentially hazardous foods stored in coolers that will not be consumed within 24 hours indicating the the prep date and use by date. (b) Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- (a) Clean soda nozzles. (b) Clean inside ice machine. (3) Replace worn out cooler gaskets.
- Post the Food lisence and the most recent graded inspection in public view.
- (a)Food employee washed hands in a mop sink. (b) Handsinks must be used for handwashing only.
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02/05/2010 | 77 |
| No violation noted during this evaluation. | 12/09/2008 | 72 |
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