- Proper documentation was not present. 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.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Discontinue using broken/chipped wares i.e. lids to bulk items.
- All food contact surfaces must be in good condition i.e. racks in the walk in cooler.
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02/17/2016 | 89 |
- Discontinue using broken/chipped wares i.e. lids to containers
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11/04/2015 | 97 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- All food contact surfaces must be in good condition i.e.cutting boards
- Only use food grade bags for food storage. i.e. tortillas
- Provide for an air gap at the drain line twice the diameter of the drain line
- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
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09/17/2015 | 78 |
- Follow bare hand document and take corrective actions as stated
- Discontinue using worn food containers that can no longer be properly sanitized
- Post current permit- posted permit expired
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05/14/2015 | 90 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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11/12/2014 | 96 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEES WITH OPEN DRINKS THROUGH OUT THE KITCHEN AREA.)
- DESIGNATED HAND WASHING SINK IN BACK KITCHEN AREA HAD NO WORKING HOT WATER.
- 229.168 (c) (1) toxics stored. (OBSERVED SEVERAL TOXIC ITEMS STORED WITH UTENSILS IN THE BACK KITCHEN AREA.)
- OBSERVED EMPLOYEE NOT SANITIZING DISHWARE THEY WERE WASHING.
- 229.163 (i) not in HWS. Use this sink is for handwashing only.(OBSERVED EMPLOYEE DUMPING DRINK INSIDE DESIGNATED HANDWASHING SINKS.)
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07/15/2014 | 83 |
- 229.163 (i) not in HWS. Use this sink is for handwashing only. (OBSERVED ICE POURED INSIDE THE DESIGNATED HANDWASHING SINK.)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- FRONT REFRIGIRATION UNITS, BOTTOM AREA NEEDS TO BE DRAINED OF EXCESS WATER,DRRIED, CLEANED AND SANITIZED.
- OUT OF TEMP CARNE MEXICANA WAS REHEATED TO PROPER TEMPERATURE.
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03/18/2014 | 84 |
- 229.163 (i) not in HWS.(Observed designated handwashing sink filled with food waste)
- Observed in use utensils stored in between microwave and counter.
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11/21/2013 | 93 |
- Observed raw bacon being stored above potatoes in walk in cooler and raw eggs being stored above ready to eat foods in the refrigerator. Ensure that all raw animal products are stored away and below all other foods. Corrected on site.
- Observed several utensils that were not clean on the drying rack and clean bins. Ensure that all wares and utinsels are properly cleaned and sanitized before being reused. The bins used to hold the untinsels must also be cleaned of all food debris and dust. Raw wood near totilla station must be painted to be smooth, easy cleanable and non-absorbant. Observed food debris on racks in walk in cooler. Ensure all food contact surfaces are clean.
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08/14/2013 | 93 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Observed pot of barbacoa that an employee stated she was cooling and the temperature was at 195 degrees Fareinheit. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. PHF must be cooled from 135°F to 70°F within 2 hrs at least before placing inside of the walk in cooler.
- Observed multiple prepared, ready to eat potentially hazardous food at temperatures above 41 degrees Fareinheit; temepratures ranged from 58-59 degrees F. Cooler was ready a temperature of 58 degrees Fareinheit. Reach in cooler near hot hold line was reading a temperature of 58 dgrees F. All potentially hazardous, ready to eat food shold be cold held at 41 degrees F or below.
- 229.163 (i) not in HWS. A utensil was seen in the handwash sink located near the bevearge/wait staff area. Use this sink is for handwashing only.
- Observed employee grabbing cheese with her bare hand to put on a taco being made. Employees handling ready to eat food must use a physical barrier to handle foood. (ie: gloves or utensils)
- 229.166 (c) (3) hot water sufficient. Observed no hot water flow form handsink next to beverage/wait staff area, only cold water. All hand sinks must have cold and hot water (hot water temperature must reach 100 degrees F).
- 229.165 (d) (1) (A)smooth. Observed untensil stored in grey bins that were not smooth and had been melted. Utensil(s) must have smooth, easily cleanable surfaces.
- 229.165 (m) (1) (A)not clean. Observed stored untensils in grey bins that were dirty with food debris. Store all food contact utensils in a place where they can stay clean and not be subjected to getting dirty. Throughly clean all utensils used for food contact.
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08/10/2012 | 75 |
- 229.163 (n) (2) (C) contaminate surroundings. Do not place personal drinks on prep-tables. Cup of coffee being kept on prep-table.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF foods inside cooler, cooked in past 24 hrs., must be properly date labled with time and date prepared, and dispose by date. Container of barbacoa, found in cooler, with no date label. According to establishment, food was prepared four days ago.
- 229.166 (i) (1) (A)HWS not accessible. Do not place or keep items infront of handsink, employees must have easy access to handsinks, at all times. Large floor fan was placed directly infront of handsink, making handsink difficult to use.
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08/31/2011 | 89 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. When handling ready to eat food with bare hands (Food that does not need more cooking or preparation). Employees have the option of wearing gloves. If they do not wear gloves, then establishment must maintaine documentation on handwashing procedures being used. Must state that employees perform a double hand wash, plus use a handsanitizer, or nail brush. Then documentation must state procedure being used, if employees do not follow hand washing rules. Finnally, employees must sign documentation.
- 229.166 (i) (1) (A)HWS not accessible. Do not block access to handsinks, large box placed directly on top of handsink.
- 229.167 (p) (11) (C)insects/pests not minimized. Establishment does provide pest control. Observed small roach inside RIC.
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03/03/2011 | 90 |
- 229.167 (e) (2) no soap. All handsinks must have soap.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have a lid and straw.
- All cold food must be kept at 41 degrees or colder. Beef found in cooler, dated from two days ago, at 55 degrees. Refer to condemnation report.
- 229.164 (o) (7) (A) consume by date (prepared). All cooked food placed in cooler for over 24 hours, must be labeled properly with time and date prepared. Found food in cooler, with wrong dates written on them.
- 229.166 (g) (1) (A) HWS not provided. In back room where food is prepared, there is a door seperating room from kitchen. There is no handsink in back room. Only a mop sink, and two compartment prep-sink. Advised management to use one sink well in prep-sink, as a handsink and other as prep-sink.
- 229.166 (g) (4) (B)backflow preventer. Install backflow preventer, on all sink nozzles, with hoses attached.
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08/19/2010 | 77 |
| No violation noted during this evaluation. | 03/24/2010 | 100 |
| No violation noted during this evaluation. | 10/21/2008 | 67 |
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