- Make sure to always keep tcs foods(foods requiring time/temperature for safety)at a cold hold of 41 degrees F, if not preparing, cooking, or using time as the public health control(chorizo was sitting out underneath cooking area; food item had not been off temperature for more than 4 hours).
- Make sure to provide use by/discard by dates for refried bean and rice within walk in cooler, since these foods are kept refrigerated longer than 24 hours at facility. 229.164 (o) (7) (A) consume by date (prepared).
- 229.168 (c) (1) toxics stored; Do not store toxic items next to #10 canned products in back storage area.
- 229.165 (m) (1) (A)not clean; Do not use grease trap as a storage shelf for clean equipment, as this area is not always a clean area. Will need to rewash/sanitize all the equipment located in this area.
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04/04/2016 | 85 |
- Cold hold items were not holding a temperature of 41 degrees F and below; cut up tomatoes were 48 degrees F; diced onion was at a temperature of 49 degrees F; items were relocated to a working unit; items had been off temperature for approximately 2 and one half hours, according to management.
- 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. (carne guidada and other food items within walk in cooler).
- Make sure to provide paper towels for all handwashing sinks. 229.167 (e) (3) (A) no towels.
- Do not store polishing chemical next to #10 canned products/bulk containers; keep these items in their designated area at all times. 229.168 (c) (1) toxics stored.
- 229.165 (l) (1) (B)not calibrated; Will need to replace thermometer within walk in cooler; temperature should be /- 2 degrees difference; actual temperature was 38 degrees F; thermometer within walk in cooler reading 50 degrees F.
- Establishment needs to make sure that they have at least one employee food manager certified during each shift; during inspection there was nobody that could provide documentation; owner informs me that there is currently one or two employees that have a food manager certification, but they were not available; will need to correct this by next regular inspection; if not corrected by next regular inspection, then a 1st reinspection fee in the amount of $103 will be charged.
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11/09/2015 | 79 |
- Employees need to make sure and wash hands with soap and water within designated employee handwashing sink and not within the 3 compartment sink.
- Establishment needs to make sure and provide a use by date for refried beans within walk in cooler. All refrigerated, prepared, potentially hazardous food items need to be provided with a use by/discard date when kept longer than 24 hours at facility. Establishment also needs to be careful and understand that prepared, refrigerated, potentially hazardous food items can only be kept for 7 days and not longer; will need to discard picadillo and a few other food items kept longer than 7 days.
- Make sure to remove hotshot insecticide, since this product should only be used around the house. Also make sure and label all working spray bottles with the common name of the chemical inside. 229.168 (d) (2) (A) (ii) not according to label.
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08/18/2015 | 89 |
- Make sure to provide use by/discard by dates for all prepared, refrigerated, potentially hazardous foods kept for more than 24 hours; establishment noted preparation dates. 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (d) (1) (B)free of breaks, cracks; Will need to make sure and replace all rusty knives observed.
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05/14/2015 | 93 |
- Make sure to use prepared, refrigerated potentially hazardous foods by their use by dates(ones within walk in cooler).
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03/10/2015 | 96 |
- Packaged cookies are missing distributors/manufacturer's physical address; Name on packaged cookies shows Cookies for a Cause. 229.164 (r) (1) (A) labeled properly; cookies will need to be taken off shelf until product can be determined if it is from an approved source.
- 229.164 (o) (7) (A) consume by date (prepared); Need to make sure that all refrigerated, prepared foods that are potentially hazardous and are held in the facility for more than 24 hours have a use by/sell by/discard date.
- Evidence of rodent droppings in back storage area(underneath shelves and on top of boxes); will need to make sure and clean area and use approved pest control measures to minimize the presence of these types of pests.
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09/29/2014 | 89 |
- Establishment needs to make sure to keep potentially, hazardous foods at 135 degrees F and above; do not use hot hold areas to heat food up; all potentially, hazardous foods/other food items should be heated up within microwave(canned cheese for nachos)and stovetop(chili); food items have not been off temp. for more than 4 hours. 229.164 (o) (6) (A) PHF>135.
- 229.163 (h) (4)after eat, drink,etc; All employees need to make sure and wash hands immediately after drinking from a cup and before engaging in any type of open food handling or handling clean utensils.
- Employees need to cover all opened drinks(coffee)within food preparation areas; these drinks should not be stored next to or above food items or clean equipment.
- Need to make sure and provide handsoap at front handwashing sink. 229.167 (e) (2) no soap.
- Make sure to clean upper interior of ice machine of slight mold/slime buildup. 229.165 (m) (1) (A)not clean.
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04/01/2014 | 81 |
- Will need to make sure to cover all drinks in kitchen area(observed drink next to stove without a lid). Tendrá que asegurarse de cubrir todas las bebidas en el área de la cocina (observados copa junto a la estufa sin tapa).
- 229.164 (o) (9) (A) (i) Time Only; Will need to make sure to indicate time when canteloup/watermelon are cut and placed in holding area, since time only, rather than time and temperature, is being used as the public health control; will also need to make sure to note a use by date/discard date for all refrigerated, potentially hazardous foods kept at the food establishment for more than 24 hours(example rice, carne guisada, refried bean, pastor, etc..). 229.164 (o) (9) (A) (i) Sólo el tiempo, tendrá que hacer Asegúrese de indicar momento Canteloup / sandía se cortan y se colocan en el área de espera, ya que sólo el tiempo, en lugar de tiempo y temperatura, se está utilizando como el control de la salud pública; también tendrá que asegurarse de tener en cuenta una fecha de caducidad / fecha de descarte para todos los alimentos refrigerados, potencialmente peligrosos que se guardan en el establecimiento de alimentos por más de 24 horas (ejemplo arroz, carne guisada, frijoles refritos, pastor, etc.).
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09/26/2013 | 92 |
- Establishment needs to make sure to cool barbacoa by approved methods; barbacoa at a temp. of 156 degrees F within walk in cooler(time approx 20 minutes within walk in cooler); barbacoa needs to be cooled by placing bin within another bin filled with ice/water and food item should be stirred frequently; food item shouldn't be placed within walk in cooler straight after cooking item/holding item hot to cool down. Also using containers that allow for the transfer of heat from the food item or equipment, like ice wands, are acceptable means for properly cooling food items down to 70 degrees F within 2 hours and then to 41 degrees F within 4 hours, for a total time of 6 hours.
- 229.164 (o) (7) (A) consume by date (prepared); establishment has labels annotating a prep date, but also need to make sure that all refrigerated, potentially hazardous foods prepared and held in the facility for more than 24 hours is clearly marked with a use by/discard date(refried beans, rice, picadillo located in walk in cooler).
- 229.168 (b) working container not labeled; Make sure to label all working spray bottles taken from bulk with the common name of the material.
- Make sure to provide the correct concentation of bleach to water when manually washing wares by means of the 3 compartment sink.
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03/26/2013 | 85 |
- 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.
- Replace any chipped or cracked food containers or lids.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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09/11/2012 | 91 |
- PHF should be reheated for hot holding to 165? F within 2 hours. Reheating for hot holding to 74?C (165?F) should be done rapidly and should not exceed 2hrs.
- Raw animal food stored with cooked ready-to-eat food. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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01/26/2012 | 88 |
- Ensure proper hygenic practices. Found employees using front hand sink for purpose other than hand sink. Ensure wiping clothes are stored dry or in a sanitizing solution.
- Ensure proper labeling of prepackaged food items. Found prepackaged chicharron in front of establishment without label. Place items behind counter until proper label and manufacturing license is obtained.
- Ensure sound condition of food items. Found unlabeled package of beef with mold growth located in walk-in cooler.
- Ensure cross contamination will not occur. Found raw shelled eggs over ready to eat food in walk-in cooler.
- Ensure food is not left to sit at room temperature. Found guisada at room temperature. No documentation found for time-only as a public health control.
- Ensure plumbing systems are installed according to code. Found utility sink with out back-flow prevention device and without hot water. Ensure this item is corrected to avoid reinspection fees.
- Ensure all handsinks are provided with soap and towels. Found handsinks with out soap.
- Ensure all coolers are equipped with thermometers. Found cooler in fruiteria room with out thermometer.
- Remove all cardboard sheets from walkin-cooler racks. Ensure racks in walk-in cooler are smooth and easily cleanable, and non-absorbant. Rough raw wood is not an approved surface.
- Provide for Heimlich poster (choking poster).
- Ensure most recent routine food safety inspection is posted in a conspicuous location for the consumer. Most recent routine food safety inspection not found posted.
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03/24/2011 | 61 |
- Please ensure proper cooling of prepared food. Found beef (barbacoa) improperly cooling on preparation table. Ensure hot food is cooled in small quantity (shallow pans) on an ice bath. Ensure hot food is cooled from 135-70 degrees F 2 hours and 70-41 degrees F 4 hours.
- Please ensure proper hygenic practices. Found paper money and coins on food preparation table.
- Please ensure proper labeling of prepackaged food items. Found prepackaged chicharron in front without label. Place items behind counter until proper label and manufacturing license is obtained.
- Ensure proper handling of ready-to-eat foods. Establishment practices bare hand contact and does not have supporting documentation. Please follow one of the following options: Option #1- Employees properly wash hands and then use gloves. Option #2-Follow directions given in the regulatory clarification packed provided. Ensure this item is corrected to avoid reinspection fees.
- Please ensure plumbing system is installed according to code. Found several hose bibbs without backflow prevention device installed. Ensure backflow preventers are installed at exterior and interior bibbs.
- Ensure there is hot water under pressure to restrooms. Correct this item to avoid reinspection fees.
- Please ensure proper sanitizer concentration during sanitation activity at 3 compartment sink. Found Cl- concentration >>200ppm. Ensure bleach sanitizer concentration does not exceed 100ppm.
- Please ensure food contact surfaces are clean to sight and touch. Found large stirring paddle kept outdoors in between wall and conduit. Please relocate cutting block to interior of establishment.
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04/06/2010 | 70 |
| No violation noted during this evaluation. | 02/12/2009 | 78 |
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