- Observed caldo de res to have been made 3 hours prior, to read at 80 degrees F. Caldo was sitting out at room temperature. Inspector had employees reheat caldo to 165 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Rolled cheese enchiladas were sitting out on top of microwave. Enchiladas were reading at 80 degrees F. Ensure that food is held under cold hold of 41 degrees F and below.
- Observed prepared foods being stored in refrigeration unit to not be properly covered. Ensure to cover all food stored in refrigerators. Observed raw bacon being stored next to cooked bacon. Ensure to store all raw foods away from ready to eat foods.
- Observed prepared foods from day prior, to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1. Manager was correcting on site.
- Hand sink was not accessible at beginning of inspection. Cart (without wheels) was in front of hand sink with foods cooling. Ensure that hand sinks are free, open, and readily available at all times. Corrected on site.
- Observed rodent droppings along edge of hand sink. Manager stated they have not seen presence of rodents, but that traps have been placed around kitchen area. Explained that screen and back door should be thoroughly sealed to prevent pest infestation from being able to occur.
- Dishwashing station had sanitizer at very high concentration. Sanitizing solutions in waitress station was very high. Corrected issue on site, employees redid solution with inspector to ensure future issues do not arise.
- Thermometers to check food cooked, were not provided. Ensure to provide a thin probe thermometer to ensure proper practices are followed.
- Observed employee take pot of beans to be discarded, and place pot on top of cutting board where food was being stored and cut. Inspector asked employee to remove pot, and sanitize cutting board. Observed cloth towels laying around and hanging off of waists of employees. Ensure that food is stored on clean and sanitized surfaces. Ensure that cloth towels are only used for wiping surfaces and that they are placed in sanitizing solution immediately when not in use.
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03/30/2016 | 67 |
- Hand sink in front waitress station is being used for drinking water for customers, for storage of sanitizing container, for individual butter packets. Ensure that this sink is only used for hand washing purposes. No storage of any sort should occur in this sink.
- Observed several raw and cooked foods being stored in reach in coolers, to not be properly covered. Ensure to cover all foods in storage to prevent contamination
- Hand sink in front waitress station should always be supplied with soap and paper towels.
- Observed sanitizing solution in waitress station to have a high concentration of bleach. Ensure that all sanitizer, when bleach is used, is maintained at 50-100ppm.
- Employee was washing dishes in wrong order. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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01/12/2016 | 83 |
- -Observed pan of raw ground beef at beginning of inspection, to be sitting on prep table at room temperature. At end of inspection, ground beef was still sitting on prep table. When inspector asked employee if they were going to be cooking that soon, employee took it to stove. -Observed raw shelled eggs in plastic bin, sitting on prep table. No cold hold means were available. -Ensure that if foods are being prepared that they are held at cold hold temperatures, placed in refrigerators, until they are prepared. Ensure that raw shelled eggs are stored on ice, if in bin. Cold hold foods should be maintained at 41 degrees F and below.
- Observed open cups of personal beverages on prep table, next to ready to eat foods, raw beef, utensils, etc. Observed personal beverage in refrigerator in front waitress area where condiments and canned drinks are stored. Ensure that all personal items are stored in an area designated for employees. Ensure that personal foods and drinks are not stored next to foods or prep tables used for service or preparation of food for customers.
- Observed employee washing dishware and skipping sanitizing step. Observed high concentration of bleach in sanitizing solution in waitress station. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Microwaves should be cleaned inside to prevent contamination of foods reheated.
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09/15/2015 | 85 |
- Observed cheese enchiladas, stated to be prepared a while ago, to be sitting out, as well as avocado. Ensure that all food is either held at hot hold temperatures of 135 degrees F and below, or under proper cold hold temperatures of 41 degrees F and below.
- Observed several personal drinks in front sink station, and on back storage racks near food and food prep areas. Observed herbalife drink on top of uncovered cooked tripas. Ensure that all personal items are stored in an area away from food and food contact/preparation surfaces.
- Observed employee cutting lettuce with bare hands. When asked how hand washing was performed, employee stated with soap and water only. Documentation was present but was not properly being followed. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed raw beef and chicken being stored in containers above a large box of whole peppers. Observed food being stored in refrigeration units to not be thoroughly covered. Ensure that all raw foods are stored below and/or away from ready to eat foods. Ensure that all foods stored in refrigeration units are covered thoroughly.
- Observed foods to be labeled with date of preparation and date of expiration, but ensure that foods need to be marked for 7 days, some foods at this time are marked for 9 days. 7 days, includes preparation date as day 1. Observed some foods (i.e. tripas) that were prepared 3 days prior, as stated by employee, to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Hot water at three compartment sink and hand sinks was not reaching proper temperatures of 110 degrees F and 100 degrees F, respectively. Owners stated that they had run water twice to fill up three compartment sink. Water heater is a 50 gallon tank. Will follow up within the week to ensure issue is addressed and corrected. Will speak to supervisor about issue and sufficient amounts of hot water with current water heater size.
- Raid is not allowed to be used or stored in establishment.
- Refrigeration units were heavily soiled with food debris. Ensure to thoroughly clean to prevent contamination of food being stored inside.
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04/14/2015 | 69 |
- Observed personal beverages in open coffee cups and bottled water drinks, being stored on prep tables, near hand sinks. Ensure that all personal beverages are stored in an area away from food and food contact surfaces and prep tables. All personal beverages should be stored in a cup, with lid, and straw.
- Observed foods being stored in refrigerators, both raw and cooked, to be uncovered. Ensure that all foods being stored in refrigeration units are proper covered to prevent cross contamination.
- Observed raw food being stored above box of whole bell peppers. Ensure that all raw foods are stored away and/or below any ready to eat foods to prevent cross contamination
- Observed prepared foods being stored in refrigerator units. No labels on foods. Some labels were present and stated that food was prepared on 11/12/14 and were to expire on 11/14/14. Explained to owner that food is to expire in 7 days if prepared and stored more than 24 hours.
- Improper warewashing being performed. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Observed tortillas being stored in styrofoam ice chest. Ice chest was lined with cloth towels. Ensure that food is only stored in food grade items and that containers and surfaces are maintained clean and sanitized. Surfaces should be smooth, easily cleanable and non absorbent.
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11/18/2014 | 82 |
- HAND WASHING WAS NOT PROPERLY DONE PRIOR TO HANDLING READY TO EAT FOODS ENSURE HAND WASHING IS DONE WITH HOT WATER, FOR AT LEAST 20 SECONDS, WITH SOAP AND HANDS SHOULD ONLY BE DRIED WITH PAPER TOWELS. ONE TIME USE TOWELS, NOT CLOTH TOWELS.
- OBSERVED UTENSILS IN HAND SINK. ENSURE HAND SINK IS ONLY USED FOR HAND WASHING PROCEDURES.
- OBSERVED EMPLOYEE WASH HANDS IN THREE COMPARTMENT SINK. ENSURE HAND WASHING IS ONLY DONE IN HAND WASHING SINK.
- OBSERVED EMPLOYEE HANDLE TORTILLAS WITH BARE HANDS. PRIOR TO HANDLING THEM SHE HAD ONLY RINSED HANDS OFF AND DRIED THEM WITH CLOTH TOWEL HANGING OFF HER WAIST. SHE HAD YET TO BE TRAINED AND SIGNED OFF ON BARE HAND DOCUMENTATION FORM. ENSURE TO TRAIN ALL NEW EMPLOYEES OF PROCEDURES THAT SHOULD BE FOLLOWED IF BARE HAND CONTACT IS TO BE USED.
- OBSERVED THREE COMPARTMENT SINK TO NOT BE IN PROPER ORDER AND DISHES NOT BEING WASHED PROPERLY. . Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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06/23/2014 | 85 |
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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01/30/2014 | 97 |
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