- Observed tray containing raw tripas, on shelf where clean pots and pans are stored. Ensure all potentially hazardous food is maintained at 41F and below at all times.
- Observed tray cotaining raw tripas, on same shelf where clean pots and pans are stored. Ensure all raw animal products are stored below and away from ready to eat food and any clean wares, at all times.
- License displayed expired 03/2015. Ensure current license is posted at all times.
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01/22/2016 | 88 |
- Observed cooked food set to cool at room temperature. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Ensure cooked food is cooled properly. Proper cooling methods include; portioning food, setting on ice bath, stir constantly, and monitor temperature to ensure it drops from 135F to 41F within 2 hours.
- Ensure all potentially hazardous food on hot hold is maintained at required hot hold temperatures of 135F and above.
- Observed personal drink on food prep table. Ensure all personal drinks are kept in a designated area; separate from food prep/work areas. Drinks are to be kept in a cup witha lid and straw at all times.
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08/13/2015 | 86 |
- Observed cooked food set to cool at room temperature. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Ensure cooked food is cooled properly. Proper cooling methods include; portioning food, setting on ice bath, stir constantly, and monitor temperature to ensure it drops from 135F to 41F within 2 hours.
- Observed bell peppers in hand sink. Discontinue to store items in/on hand sink. Hand sinks are to be used for hand washing purposes only.
- Observed personal drinks on food prep table. Observed employee take a sip out of cup while packaging raw meat into bags. Eating/drinking is not allowed while working with food. Ensure all personal drinks are kept in a designated area; separate from food prep/working areas. Drinks are to be kept in a cup with a lid and straw at all times.
- Inspection report was blocked by SWMD yellow folder. Ensure routine inspection report is posted in customer view at all times.
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05/06/2015 | 88 |
| No violation noted during this evaluation. | 02/25/2015 | 100 |
- Observed cooked food set to cool at room temperature. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Ensure cooked food is cooled properly. Proper cooling methods include; portioning food, setting on ice bath, stir constantly, and monitor temperature to ensure it drops from 135F to 41F within 2 hours.
- Observed personal drink placed on cleaned container shelve. Ensure all personal drinks are kept in a designated area; separate from all food prep/working areas at all times. Drinks are to be kept in cup with a lid and straw.
- Observed rodent evidence; droppings on shelves where drinks are stored in dry storage room. Ensure all droppings are eliminated. Pest control invoices were provided. Rodent was breaking in through sheetrock, owner made all repairs necessary to keep more pests from entering.
- Cooler in front is missing thermometer. Ensure all coolers are equipped with a properly calibrated thermometer at all times.
- Observed food debris on washed/clean metal trays. Ensure food contact surfaces are maintained clean to sight and touch at all times. Ensure all wares are thoroughly washed so as to eliminate food residue completely.
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12/02/2014 | 82 |
- Observed hard shell raw eggs sitting at room temperature (82F). Observed raw, cut meat in pot on floor sitting at 66F. Employee states they had just cut the meat and she was to put meat in freezer afterwards. Ensure all food to be held cold is at 41F or below, at all times.
- 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.
- Observed personal drink at tortilla dough prep table, in cooler, and prep table used to cut potatoes near 3 compartment sink. Ensure all personal drinks are kept separate from all cooking/food prep areas; potentially hazardous foods. Drinks are to be kept in cup with a lid and a straw at all times.
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07/21/2014 | 87 |
- Observed eggs on prep table. Eggs are off temperature (72 degrees F). Ensure all food to be held cold maintains a temperature of 41 degrees F or below at all times.
- Observed employee rinse hands for 2 seconds before returning to work with food (serve tacos). Ensure all employees are washing hands properly with soap and hot water for at least 20 seconds.
- Observed can of soda on coffee prep table. Ensure all personal drinks are kept separate from all work areas at all times. Drinks are to be kept in a cup with a lid and straw at all times.
- Observed employee serve food, text, rinse hands for 2 seconds, then serve food again. Ensure employees are washing hands properly in between tasks/handling food with bare hands.
- Observed a large amount of thawed raw meat on the same prep table where tacos are being prepared. Thaw meat is placed next to pan holding scrambled eggs; handle for spoon used to scoop eggs is touching raw meat. Tortillas are placed directly on same table where raw meat is placed.
- Containers holding ready to eat food in reach in cooler such as caldo de rez, are not covered. Ensure all ready to eat food stored in coolers has a protective cover on it.
- Ready to eat food in reach in cooler does not have a use by date marked; bag of cut sausage, tripas, and salsa containers. Ensure all ready to eat food stored longer than 24 hours has a use by date label. Ensure use by date label does not exceed 7 days; day 1 counts as day food was prepared.
- At time of inspection, certified food manager was off and there was no one else whom is food manager certified available. Ensure at least one person at this establishment is food manager certified and present during all hours of operation.
- Container used to store cleaned kitchen utensils is filthy; lots of old food debris and dust. Ensure all food contact surfaces are cleaned to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely.
- At time of inspection, latest routine inspection was not posted. Food permit posted expires this month of March 2014. Ensure latest routine inspection is posted in public view at all times. Ensure food permit is posted and current at all times. Discontinue to post follow up inspection reports which are not scored.
- Obsereved water bottle (personal drink) on prep table where employee is cutting raw meat, next to other employee that is serving tacos (ready to eat food) off the same table. Ensure all personal drinks are kept separate from any/all food prep/working areas at all times. Ensure employees are not drinking/eating while working with food.
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03/14/2014 | 66 |
- Observed knives with raw chicken debris in hand sink. Ensure hand sink is soley used for hand washing at all times.
- Observed several food in pots on floor; raw meat, barbacoa, etc. Ensure all food is stored at least 6 inches off the floor at all times.
- Observed raw chicken in opened bags placed on prep table along with hot food to be served. Ensure all raw animal products are kept separate from ready to eat food at all times.
- Observed raw chorizo in open container stored above pico de gallo; also in an open container. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- At time of inspection, ware washing was done out of order. Ensure ware washing is performed in correct order; wash (soap & water), rinse (water), and sanitize (bleach 50-100ppm & water) at all times.
- Microwave next to freezer contains old barbacoa and other debris inside. Ensure all food contact surfaces are clean to sight and touch at all times.
- At time of inspection, latest routine report was not posted. Ensure routine food inspection report and permit are posted and current at all times.
- Observed raw shelled eggs sitting at room temperature. Eggs were off temperature. Ensure all cold hold food is maintained at 41 degrees F or below at all times, or according to manufacturer labeled temperature; eggs @ 45 degrees F or below.
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11/05/2013 | 78 |
| No violation noted during this evaluation. | 04/10/2013 | 97 |
- need to monitor the handling of the tortillas as they are prepared, after they are cooked they cannot be handled with bare hands unless the documentation is provided. hand out provided to owner.
- 229.164 (f) (2) (A) (iv) not covered. items in the refrigerator are stored without a cover. do not mix avacados with beef use seperate containers.
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01/24/2012 | 92 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.165 (l) (1) (B)not calibrated. THE DIGITAL THERMOMETER THEY HAVE NEEDS A NEW BATTERY AND IS CURRENTLY NON OPERATIONAL.
- NEED FOOD MANGER CERTIFICATION, ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED, IDENTIFY CLASS, PAY FOR CLASS, SEND EMPLOYEE AND CALL WHEN COMPLETE.
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03/03/2011 | 90 |
- .INFESTATION IN DUMPSTER
- ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED.
- NEED FOOD STICK TYPE THERMOMETER SCALE 0F-220F. NEED THERMOMETER IN REFRIGERATOR/WALK-IN. NEED THIN PROBED THERMOMETER AS WELL.
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05/10/2010 | 91 |
| No violation noted during this evaluation. | 03/10/2009 | 96 |
| No violation noted during this evaluation. | 07/03/2008 | 90 |
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