- Observed food debris in both coolers. Observed leaking substance from box in front cooler. Ensure all food contact surfaces are maintained clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely.
- Establishment does not have sanitizing solution. Ensusre a bucket with sanitzing solution is made available at all times. Solution must be bleach/water. Chlorine concentration must be 50-100ppm. Chlorine strips are required to measure chlorine concentration.
- Observed employee handling ready to eat food with bare hands. Ensure bare hand contact documentation is made available if handling ready to eat food with bare hands.
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02/18/2016 | 90 |
- Ensure all potentially hazardous food is maintained at required cold hold temperatures of 41F and below at all times.
- Refrigerator interior is soiled with food debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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06/25/2015 | 92 |
- Observed rodent droppings under three compartment sink and behind back freezer. Ensure all droppings are eliminated. Provide routine pest control services for establishment. Retain all invoices.
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02/03/2015 | 97 |
- Ensure all potentially hazardous food in cold hold is maintained at 41F and below, at all times.
- Observed raw beef stored above ready to eat food in walk in cooler such as refried beans. Blood from beef dripped onto beans; beans were condemned. Ensure all raw animal products are stored below and away from ready to eat food, at all times.
- Ready to eat food in cooler that is stored longer than 24 hours, is not marked with a use by date label. 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 initial food preparation day.
- Cooler in back room is currently at 50F. Ensure all coolers are adequate; maintain product temperature of 41F and below.
- Observed personnel wash tray in a two compartment sink. Ensure all wares are washed in 3 compartment sink. All ware washing must be done in a wash (soap/water), rinse (water), sanitize (bleach 50-100ppm) order.
- Observed grease/dust build up in/on tray used to store spoons. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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08/26/2014 | 78 |
- Observed employee rinse hands for 3 seconds before returning to handling food. Ensure proper hand washing procedures (soap and hot water 100 degrees F. for at least 20 seconds) are practiced before returning to handle food with bare hands.
- Observed tray of raw patties sitting on hand sink, at time of inspection. Ensure nothing is stored on or in hand sink. Hand sinks are to be solely used for hand washing purposes at all times.
- Observed employee handle food with bare hands after rinsing hands for only 3 seconds as opposed to washing hands properly.Food employees shall clean their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils after handling soiled equipment or utensils, and after engaging in other activities that contaminate hands.
- Observed employee wash hands in warewashing sink rather than wash hands in actual hand sink. Food employees shall clean their hands in a handwashing facility, and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar waste.
- Observed wings in refrigerator without a use-by date label. Ready to eat food stored longer than 24 hours must be marked with a use-by date label. Use by date not to exceed 7 days; day one being the preparation day.
- Certified food manager not available. Ensure at least one person in this establishment is food manager certified and present during all business hours.
- Food contact surfaces such as dish rack, spoons, microwave interior and refrigerator interior are all soiled with food debris. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely.
- Observed carton of eggs placed above ready to eat foods in refrigerator. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Observed leak in hand sink that is next to refrigerator. Water leaking from handsink is collecting on floor. Ensure all sewage (water leaking) drains appropriately. Any plumbing fixtures shall be done accoriding to code.
- Employee stated three compartment sink water pressure is insufficient. When water was turned on, water pressure was indeed insufficent. Ensure sufficient water pressure is available at all times for proper ware washing procedures.
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02/24/2014 | 67 |
- Did not observe personell wash hands in duration of inspection (1hr). Employee was handling food and cookware, did not wash hands in between tasks. Ensure employees handling food are washing hands for at least 20 seconds with soap and hot water when switching tasks.
- Double sink in back is being used for all purposes. (dishwashing/ handwashing). Discontinue use of double-sink for handwashing/dishwashing. All dishwashing must be done at a three-compartment sink. All handwashing must be done at appropriate handsink station equipped with soap and paper towels that is in good repair.
- Observed employee handling food and performing other duties without switching gloves and washing hands in between tasks. Ensure hands are being washed correctly when switching tasks and before returning to handle food.
- Refrigerating units are not holding adequate temperature. Freezer should be below freezing point. Cooler should be maintained at 41 degrees F or below.
- At time of inspection, handsink water valve was turned off due to a leak. Ensure water valve is in good repair at all times.
- The proper handsink is equipped with soap and paper towels, but is not being used accordingly. Proper handwashing must be done at the handsink. Hands are currently being washed in double sink area, which has no soap or paper towels available.
- Observed several dead roaches throughout the establishment. Ensure all dead insects are eliminated and establishment is being treated for pests.
- One person on duty must have food manager certification available at all times.
- Install mopsink to dispose of dirty mop water properly.
- Ensure all refrigerating units are equipped with a working thermometer.
- Observed pans with thick, grease build up. Ensure all cookware is cleaned, sanitized and in good repair.
- Three compartment sink water pressure is insufficient. Ensure sufficient water pressure is available at all times for proper ware washing procedures.
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06/20/2013 | 50 |
- Observed food handler wearing rings on both hands. Ensure jewelry is not work around wrist or hands. The only piece of jewelry that may be worn is a sinlge, plain band.
- Observed food handler wash hands one time prior to handling ready to eat foods and did not follow estbalished procedures for handling ready to eat foods with bare hands. Establishment has a double handwash and hand sanitizer in place as the 2 barriers. Acknowledgment form is posted on wall. Ensure employees follow established procedures when handling ready to eat foods.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored on shelf above produce and canned condiments in fridge and next to hot dogs and shredded cheese. Observed raw shelled eggs stored next to butter in front fridge. Ensure all raw animal products, such as raw shelled eggs, are stored below and away from ready to eat foods.
- At time of inspection, 3 compartment sink was at 102 degrees F. Ensure 3 compartment sink is at 110 degrees F.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed few live roaches and multitude of dead roaches in back areas of kitchen. Last receipt of pest control by Kedunick was August 2011. Ensure establishment is treated by a professional pest control in all areas. Eliminate dead roaches.
- 229.168 (c) (1) toxics stored. Observed bottle of all purpose cleaner stored on shelf above clean wares. Ensure toxic items are stored separately from clean wares.
- Observed meat slicer with accumulated food debris. Ensure all equipment is clean to sight and touch and there is not any food debris accumulation. Disassemble equipment so all surfaces and parts may be cleaned properly.
- Observed grease accumulation at vent hood. Ensure vent hood is cleaned on a routine basis to eliminate grease accumulation.
- Ch 13, Art II, section 13-26 Display permit. Establishment currently expires in Feb 2013, however most current permit is not displayed. Ensure most cirrent permit is displayed.
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10/01/2012 | 72 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insect droppings found near drying rack and dead roaches found under shelving in front of store. Ensure dropings and dead pests are cleaned and area is sanitized. Use necessary means to minimize presence of pests.
- 229.165 (m) (2)non food contact dirty. Observed microwave and interior of fridge soiled with food debris. Ensure surfaces are cleaned and sanitized on a routine basis.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, food permit was expired (Feb 2012). Ensure the food permit is renewed within 10 days.
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03/05/2012 | 91 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
- 229.168 (d) (2) (A) (i) use toxics according to la. Using pesticides that are not approved for food establishments, not using licensed pest control company.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items infront of handisnk, there must always be a clear path to handsink.
- 229.165 (m) (1) (A)not clean. Clean inside coolers.
- No Heimlich poster posted.
- Food Prep-persons cannot wear jewlery while handling food.
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09/16/2010 | 78 |
- kitchen employee handwashing at three compartment sink
- kitchen hand sink blocked by miscellaneous cleaning items
- single use items "to go" items not stored in a protective manner
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02/09/2010 | 90 |
- Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.
- Molded cilantro found in reach in cooler. Must assure all food on premise intended for consumer consumption is of sound condition
- Hand wash station has no soap or paper towels.
- no employee present that is a certified food manager
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09/01/2009 | 82 |
| No violation noted during this evaluation. | 01/13/2009 | 89 |
| No violation noted during this evaluation. | 01/09/2007 | 93 |
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