- 229.164 (o) (7) (A) consume by date (prepared); Establishment needs to make sure and label all prepared, refrigerated, tcs foods(time/temperature control for safety of food)that are kept 24 hours at facility with a use by/discard by date.
- Establishment needs to make sure and provide at least one employee that is food manager certified; employee should also always be physically present during hours of operation; facility has one individual food manager certified, but not present.
- Establishment needs to make sure that all thermometers are working correctly; 229.165 (l) (1) (B)not calibrated.
- Establishment needs to make sure and remove all cracked plates on the food contact surface; make sure to also clean out microwaves where needed(observed dirty). 229.165 (d) (1) (B)free of breaks, cracks.
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03/15/2016 | 87 |
- 229.164 (o) (7) (B) consume by date (pkgd); Make sure to provide a date when original package of blocked ham was opened and make sure to provide a use by date/discard date also(not to exceed 7 days). Establishment must make sure and provide use by dates/discard by dates for all prepared, refrigerated, tcs foods(time/temperature control for food safety)when kept longer than 24 hours at facility.
- 229.167 (e) (2) no soap; Provide soap within customer restrooms.
- There was some evidence of gnats within/around bagged/packaged carrots, bananas, avacadoes. Had establishment place these items into bulk containers so that the product was sealed from these pests. 229.167 (p) (11) (C)insects/pests not minimized.
- 229.165 (h) (2)thermometer available; Provide a thermometer for all reach in coolers.
- 229.165 (d) (1) (B)free of breaks, cracks; There was some kitchenware that was in bad repair(discolored cutting board/warped containers that appeared to be old/yellowish); management informs me that these items are not used. However, will need to remove them or provide identification to show these items are not being used.
- Will need to make sure that at least one employee is food manager certified and physical documentation needs to be available; management informed me that there is at least one employee that just took the class; will need to send a copy of the receipt via email; if not, then a 1st reinspection fee in the amount of $103 will be charged.
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11/12/2015 | 81 |
- Provide paper towels within men's restroom 229.167 (e) (3) (A) no towels.
- Establishment will need to make sure and get at least one employee food manager certified within the next 45 to 60 days; expired 7/2015.
- Provide a thermometer within reach in cooler near grease trap. 229.165 (h) (2)thermometer available.
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09/28/2015 | 91 |
- Employee will need to make sure and wash hands after handling soiled towel used to clean stovetop where tortillas are made and before handling tortillas(placing on stovetop to cook); if employee needs to use towel to wipe down stovetop area, then a clean linen will need to be used and changed frequently when becoming soiled. 229.163 (h) (6) wash as needed. Empleado tendrá que asegurarse y lávese las manos después de manipular la toalla sucia utilizada para limpiar la estufa donde se hacen las tortillas y antes de manipular las tortillas (puesta en estufa para cocinar); si el empleado tiene que usar una toalla para limpiar el área de estufa, entonces necesitará un lino limpio para ser usado y cambiado con frecuencia cuando se ensucien. 229.163 (h) (6) lavar según sea necesario.
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Make sure to always separate raw animal foods during holding for preparation(raw beef and raw chicken in same container; items were packaged and sealed and no obvious contamination was seen; however, the possiblity exists and establishment needs to practice safe storage practices. 229.164 (f) (2) (A) (ii) (I) separación de las carnes; Asegúrese de que siempre los alimentos crudos de origen animal por separado durante la celebración de la preparación (carne cruda y el pollo crudo en el mismo contenedor; artículos fueron empaquetados y sellados y sin contaminación obvia fue visto, sin embargo, existe la posibilidad y el establecimiento tiene que practicar las prácticas de almacenamiento seguro.
- Many prepared, refrigerated, potentially hazardous foods without any date marking to show when prepared and when they will be used by. 229.164 (o) (7) (A) consume by date (prepared). Muchos preparados, alimentos refrigerados, potencialmente peligrosos sin ningún marcado de la fecha para mostrar si se prepara y cuándo van a ser utilizados por. 229.164 (o) (7) (A) consumen por fecha (preparado).
- There were signs of live german roaches near waitress station and in room where reach if cooler/freezer and grease trap are located; a few were seen inside of reach in cooler, as well. Establishment needs to take the appropriate action to eliminate these pests through approved pest control measures(ie licensed pest control service). Había señales de cucarachas alemanas en vivo cerca de la estación de camarera y en cuarto donde alcanza si refrigerador / congelador y trampa de grasa se encuentran; algunos fueron vistos dentro del alcance de más frío, también. Establecimiento tiene que tomar las medidas adecuadas para eliminar estas plagas a través de medidas de control de plagas aprobados (servicio de control de plagas es decir, con licencia)
- There is much standing water in between the reach in cooler/freezer and greasetrap area; water should be allowed to drain easily into a sanitary sewer and should not be allowed to pool, as this causes a water source for pests, such as the german roaches seen. Hay mucha agua estancada en el medio del alcance de refrigerador / congelador y área greasetrap; agua se debe permitir que drene fácilmente en un alcantarillado sanitario y no se debe permitir a la piscina, ya que esto provoca una fuente de agua para las plagas, tales como las cucarachas alemanas visto.
- Make sure to clean interior of microwave. 229.165 (m) (1) (A)not clean. Asegúrese de limpiar el interior del microondas. 229.165 (m) (1) (A) no está limpio.
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06/22/2015 | 79 |
- 229.165 (m) (1) (A)not clean; Will need to make sure and clean sugar scooper at least every 24 hours; clumps of old sugar seen on scooper. 229.165 (m) (1) (A) no está limpio; Tendrá que asegurarse y limpio cuchara de azúcar al menos cada 24 horas; terrones de azúcar edad ven en cuchara.
- Establishment needs to make sure and provide use by/discard by dates for all prepared, refrigerated, potentially hazardous foods kept at facility for more than 24 hours. 229.164 (o) (7) (A) consume by date (prepared). Establecimiento necesita asegurarse y proporcionar el uso de / descartar por fechas de todas, alimentos refrigerados, potencialmente peligrosas preparadas mantenido en las instalaciones por más de 24 horas. 229.164 (o) (7) (A) consumen por fecha (preparado).
- Make sure to provide old chemical containers(windex)with the correct name of the chemical inside(old windex container hanging over handle to cooking equipment). 229.168 (b) working container not labeled. Asegúrese de proporcionar contenedores de productos químicos de edad (windex) con el nombre correcto de la sustancia química en el interior (contenedor windex edad que pesa sobre mango para el equipo de cocina). 229.168 (b) recipiente de trabajo que no estén etiquetados.
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03/02/2015 | 90 |
- Do not dispose food within employee handwashing sink(food particles seen within sink).
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide use by/sell by dates for all prepared, refrigerated, potentially hazardous foods that are kept at facility for more than 24 hours.
- Rodent droppings seen throughout facility; showed owner all areas where rodent droppings were seen; will need to treat facility with approved pest control measures as soon as possible. 229.167(p)(11)(C)rodents.
- Water should be allowed to drain from handwashing sink to a sanitary sewer. However, there is an apparent clog and water/food is coming up past the flood rim level of the fixture once the handwashing sink is turned on, causing water to pool on floor; will need to correct this violation immediately or be forced to close down operations until corrected.
- Make sure to store knives in a sanitary manner and not in between the crack of the cutting board and countertop. 229.165 (m) (1) (A)not clean.
- Raw chicken within reach in freezer seen dripping juices on box holding pork and packaged beef; informed management that since packages to beef and pork were sealed at the time, these items will not be condemned. However, will need to rinse off these packages really well prior to opening. Informed management that the possibility of cross contamination is present; items had been placed within reach in freezer recently.
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11/13/2014 | 79 |
- Establishment will need to make sure and keep refrigerated, potentially hazardous foods at 41 degrees F and below; items condemned
- Establishment will need to keep proper documentation when contacting ready to eat foods with bare hands(observed employee handling tortillas, shredded cheese with bare hands and no documentation was maintained at establishment showing training done on proper handwashing and proper handling of ready to eat foods with bare hands); handout given to facility to conduct training and to keep documentation/log within facility. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 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. (beans).
- 229.167 (e) (3) (A) no towels; Towels needed within men's restroom.
- Establishment will need to eliminate flies within facility; establishment has sticky fly traps, but need to try other alternative and approved pest control measures to limit flies in place. 229.167 (p) (11) (C)insects/pests not minimized.
- Evidence of fresh rodent droppings in back storage room along baseboards; will need to use approved pest control measures to limit rodents in place.
- Will need to provide a thermometer in back cooler where raw shell eggs are kept. 229.165 (h) (2)thermometer available.
- Dirty scoopers in bulk sugar container observed(accumulation of old sugar observed); all utensils need to be washed, rinsed, sanitized at the end of the day or when becoming highly dirty. Also observed dirty single service cups within bulk item bins(single service cups again should not be used for this purpose; use food grade type dispensers with handles to accomplish this task). 229.165 (m) (1) (A)not clean.
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07/28/2014 | 72 |
- Make sure to cover all opened drinks with a lid(coffee).
- Establishment will need to make sure to note a use by/discard date for cooked pinto beans/picadillo within reach in cooler. Also establishment must make sure to use already prepared, refrigerated, potentially hazardous foods within 7 days and not past the 7 day mark, if potentially, hazardous foods are being maintained at 41 degrees F and below; several food items marked with a use by date, but marked for 8 or 9 days. 229.164 (o) (7) (A) consume by date (prepared).
- Make sure to always keep employee handwashing sink free of items(bleach container within basin of sink). 229.166 (i) (1) (A)HWS not accessible.
- There is still evidence of rodent droppings within small mechanical room; establishment will need to clean area inside and check opening going to roof to make sure that there is a mesh covering provided. 229.167(p)(11)(C)rodents.
- Provide a working thermometer for reach in cooler holding juice/vegetables/salsas.
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03/28/2014 | 83 |
- Establishment needs to make sure to cool all potentially, hazardous foods correctly by one of the approved methods: 1.)ice/water bath 2.)rapidly cooling equipment(ice wand) 3.) placing food in shallow pans 4.) separating food into smaller or thinner portions; observed rice within reach in cooler cooling down and still at a warm temperature; management informed me that food had been within reach in cooler approx. one hour; had rice cooled down by an approved method; rice was not condemned
- 229.164 (o) (7) (A) consume by date (prepared); Will need to provide a use by/discard date for foods, such as beef/vegetable soup and other prepared food items, since these refrigerated, potentially hazardous foods are kept for more than 24 hours.
- 229.167 (e) (3) (A) no towels; Make sure to always supply paper towels within both men's/women's restrooms, as well as main handwashing sink within kitchen area.
- Will need to provide approved pest control measures due to numerous amounts of rodent droppings within dry storage room/mechanical room(dead mouse seen). 229.167(p)(11)(C)rodents.
- 229.165 (m) (1) (A)not clean; Make sure to clean container holding various kitchenware products; other kitchenware observed dirty; establishment needs to make sure to effectively remove all food debris from kitchenware before storing on shelf as being clean.
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11/18/2013 | 82 |
- Make sure to label all working spray bottles with the common name of the toxic item inside. 229.168 (b) working container not labeled.
- 229.165 (h) (2)thermometer available; Provide a thermometer for all reach in coolers/freezers.
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08/07/2013 | 94 |
- Make sure to cover employee's drinks with a lid and keep stored below and away from food items/clean equipment/in use utensils to avoid any possible cross contamination.
- Make sure to note a use by/consume by date for all prepared, potentially hazardous foods kept refrigerated for longer than 24 hours. 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (e) (3) (A) no towels; No paper towels in men's restroom.
- Do not store 409/windex products next to tea/water container 229.168 (c) (1) toxics stored.
- Need to drain standing water in small room where non-working ice machine is located; water should be drained properly to a sanitary sewer and not allowed to sit.
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03/18/2013 | 83 |
- Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. PHF must be maintained at 135?F or above except for a roast which when properly reheated and/or cooked may be maintained at 130?F.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 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.
- Storing toxic items above food items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- Keep foods covered in the reach-in unit.
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10/15/2012 | 82 |
- Raw animal food stored above 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.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- No soap at the hand washing sink. Supply every handwashing sink with soap.
- There is some personal medication in the kitchen. Do not store any medications above any food storage.
- Replace any melted tortilla holders.Clean the food containers that are on the serving line.
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01/31/2012 | 83 |
- There is no handwashing taking place.Need to properly wash hands.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 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.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- There are no thermometers in the freezers.need thermomters in all units.
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09/15/2011 | 79 |
- Ensure proper hand washing occurs when switching tasks. Employee was preparing refried beans, then proceeded to place items in 3 compartment sink then placed fajitas on the grill, all with out washing hands.
- Ensure proper handling of ready to eat foods. Employee was multi-tasking and did not was hands, did not use gloves, did not use sanitizer.
- Ensure cross-contamination of raw/cooked food/other does not occur. Bag of meat as well as metal pan, was placed on top of raw pork.
- Ensure hand wash facilities are adequate and accessible. Hand sink had dishes in it.
- Remove all evidence of rodents and have a licensed pest control service treat for rodents and insects. Found droppings of rodents in dry storage area.
- Ensure proper sanitization is carried out. No sanitizing buckets are being used.
- Ensure food contact surfaces and utensils are cleaned, sanitized, and in good repair. 1. Found knives stored in space between prep table and hot hold unit. 2. No sanitizing buckets are being used.
- Ensure that a routine inspection report and Food Establishment Permit are current and posted. Neither routine inspection report nor Food Establisment Report are posted. Food Establishment Permit provided expired in May 2011.
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05/02/2011 | 73 |
- 229.164 (r) (1) (A) labeled properly. Numerous of cooked meat products was not properly labeled to display when the item was cooked.
- Food that is unsafe, adultered or not honestly presented shall be reconditioned with approved procedures or discarded. Frozen meat products displayed frost burn and discoloration. The frozen meat products was discarded
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer.
- Ensure to clean the reach-in refrigerator and freezer which is being used to store potential hazardous foods.
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09/03/2010 | 83 |
| No violation noted during this evaluation. | 11/25/2009 | 100 |
| No violation noted during this evaluation. | 10/01/2008 | 87 |
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