- Permit is posted, but date is covered. Previous inspection report is not posted. Ensure food establishment permit is posted (date exposed). Ensure routine report is posted in customer view at all times.
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02/29/2016 | 97 |
- Observed eggs at room temperature. Ensure all potentially hazardous food is maintained at required cold hold temperatures of 41F and below. Ensure eggs are in an ice bath.
- Observed leak at kitchen hand sink. Ensure leak is repaired.
- Observd chunks of meat on bottom section of cooler with sliding doors. ENsure all food debris is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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11/09/2015 | 89 |
- Observed roach inside flour bin. Ensure roach is eliminated. Flour in bin was immediately discarded; bin was replaced. Ensure establishment is routinely treated for pests.
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08/10/2015 | 97 |
- Observed big red can of soda in between product in walk in cooler shelve. Ensure all drinks are kept in a designated area; separate from food prep/product storing areas. Drinks are to be kept in a cup with a lid and a straw.
- Observed eggs stored directly inside box of lettuce. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Observed dead roach in bottom shelve, under area where masa is stored. Eliminate all dead roaches, service establishment routinely for pest control. Retain all invoices.
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05/07/2015 | 89 |
- Microwave interior is soiled with food debris/residue. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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12/05/2014 | 97 |
- Observed personal drinks in cooler next to ready to eat food. Observed bottle of pills on counter in kitchen. Ensure all personal drinks/food are kept in a designated area; separate from all working/food prep areas. Drinks are to be kept in cup with a lid and a straw at all times.
- Observed container of raw meat placed above ready to eat food in walk in cooler. Ensure all raw animal product is stored below and away from ready to eat food.
- Cooler close to stove is off temperature; 45-50F. Ensure all equipment is adequate to maintain product temperature of 41F and below, at all times.
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08/18/2014 | 89 |
- Observed hard shelled eggs in basket next to stove. Eggs were at kitchen room temperature (85 degrees F). Ensure all food to be held hold cold such as eggs, is in ice bath to be held cold (41 degrees F or below).
- Observed food residue in hand sink next to stove. Ensure hand sink is for hand washing purposes only. Do not use hand sink to rinse any kitchen wares, drain food containers, etc.
- Microwave interior has food residue in it. Plates set in push cart close to kitchen entrance, have debris/dust on them. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely/as needed.
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05/06/2014 | 88 |
- Beans and picadillo were at 63 degrees F. Ensure proper cooling methods for cooked food. Food must be brought from 135 degrees F to 70 degrees F within 2 hours, and from 70 degrees F to 41 degrees F within 4 hours. Proper cooling methods include dividing food into smaller portions and placing container in ice bath with constant stirring to cool thoroughly.
- Observed food debris (beans, rice, lettuce) in hand sink. Ensure hand sink is only used for hand washing purposes at all times. Avoid rinsing any plates/cooking wares.
- Food stored longer than 24 hours; barbacoa, carne guisada, beans, etc., needs a use by date marked. Use by date marked not to exceed 7 days from preparation date.
- Observed rodent droppings in a dish storing cart. Ensure all rodent droppings are eliminated. Ensure shelves are cleaned/sanitized entirely.
- Observed can of Raid on shelve next to flour sacs. Ensure all toxic items are stored seperate from food storage areas.
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11/22/2013 | 81 |
- MILK AT 49F, REPAIR UNIT/REARRANGE MILK
- HOT WATER AT KITCHEN HAND SINK 89F
- 229.167 (e) (3) (A) no towels.
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04/10/2013 | 88 |
- 229.165 (m) (1) (A)not clean. THE ICE TEA DISPENSER SPOUT NEEDS TO BE CLEANED DAILY.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
- 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
- THERE NEEDS TO BE A BACKFLOW PREVENTOR ON THE HOSE FAUCET IN THE KITCHEN
- THE DISH MACHINE WATER DOES NOT REACH OPERATING TEMPERATURE OF 125F
- One person per shift is to be food manager certified, IF THAT PERSON IS GONE THEN ANOTHER PERSON MUST BE CERTIFIED AND ON SITE.
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08/23/2012 | 81 |
- 229.164 (o) (7) (A) consume by date (prepared). POTENTIALLY HAZARDOUS FOODS COOKED/COOLED AND STORED MUST BE USED WITHIN 24 HOURS OR THEY NEED A LABEL THAT IDENTIFIES THE FOOD HAS A PREPARED DATE AND HAS A USE BY DATE NOT TO EXCEED 7 DAYS WITH THE PREP DATE BEING THE DAY ONE.
- THERE MUST BE ONE PERSON PER SHIFT THAT IS FOOD MANAGER CERTIFIED, IDENTIFY CLASS/PAY FOR CLASS/ATTEND CLASS/PROVIDE CERTIFICATE. YOU WILL ALSO NEED AN ALTERNATE FOR WHEN THE PRIMARY IS ABSENT.
- Have a readily accessible thermometer. Provide a thin probe thermometer. THERE MUST BE A THERMOMETER IN THE KITCHEN TO CHECK FOOD TEMPERATURES, THIS THERMOMETER SHOULD BE A THIN PROBE TYPE.
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07/18/2011 | 90 |
- employee not properly handwashing for 20 seconds with warm soapy water
- open employee drink on prep table. all drinks must be in a non spillable container with a lid
- raw meats stored above ready to eat product in walk in cooler
- no soap at kitchen handsink
- no employee present with food manager certificate
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03/29/2010 | 82 |
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