- Make sure to cool all tcs foods to 70 degrees F within two hours; picadillo and gravy condemned.
- 229.165 (r) (3) (D)no sanitization; During inspection, mechanical warewashing machine was not dispensing the proper amount of final sanitizer to yield a ph of 50 to 100 ppm; corrected on site(line was not connected).
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03/14/2016 | 92 |
| No violation noted during this evaluation. | 10/22/2015 | 100 |
| No violation noted during this evaluation. | 07/09/2015 | 100 |
- Establishment will need to make sure that all cold hold potentially hazardous food items are kept at a temperature of 41 degrees F and below; fajita meat at a temperature of 46 degrees F; items stay no longer than 2 hours;
- 229.164 (e) (1) (D) (ii)Bare hand documentation; Establishment will need to make sure and keep bare hand contact documentation readily available; see handout; employees observed handling ready to eat foods, but no bare hand contact documentation was available.
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03/12/2015 | 91 |
| No violation noted during this evaluation. | 11/21/2014 | 100 |
| No violation noted during this evaluation. | 08/12/2014 | 100 |
| No violation noted during this evaluation. | 04/17/2014 | 100 |
| No violation noted during this evaluation. | 12/17/2013 | 100 |
- 229.165 (k) (14) (A)chlorine solution. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Ensure adequate preparation of dish washing machine by testing chlorine levels (between 50 and 150 ppm) prior to ware washing.
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04/24/2013 | 97 |
| No violation noted during this evaluation. | 01/22/2013 | 100 |
| No violation noted during this evaluation. | 10/11/2012 | 100 |
- 229.164 (r) (1) (B) (i) common name. BULK FOOD CONTAINERS MUST HAVE THE COMMON NAME OF FOOD/INGREDIENT HELD WITHIN. 1) SEVERAL BULK FOOD CONTAINERS WITHOUT COMMON NAME OF PRODUCT (SUGAR, SALT, RICE)
- 229.168 (b) working container not labeled. IN-USE SPRAY BOTTLE OF GLASS CLEANER WITHOUT NAME OF TOXIC HELD WITHIN
- 229.165 (m) (2)non food contact dirty. 229.165 (n) (1) (A) (v)when contaminated. CLEAN,SANITIZE THE INTERIOR OF ICE MACHINE SO AS TO PREVENT MOLD/MILDEW ACCUMULATION. 1) MINOR SAID GROWTH ENCOUNTERED >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> ALL IN-USE FOOD DISPENSING UTENSILS TO BE MAINTAINED CLEAN AND SANITIZED AND REMOVED WHEN DIRTY. HANDLES TO BE MAINTAINED OUT OF DIRECT CONTACT WITH FOOD. 1) SCOOP IN FLOUR WITH HANDLE BURIED IN FLOUR
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07/06/2012 | 90 |
- Ensure potentially hazardous foods are held at 41°F or below. Found several potentially hazardous foods within the temperature danger zone.
- Ensure hot potentially hazardous foods are held at 135°F or greater. Found several potentially hazardous foods within the temperature danger zone.
- Ensure potentially hazardous foods are reheated before placement into hot holding. Found several, previously held cold, potentially hazardous foods that were not properly reheated before being placed into the hot holding process.
- Ensure proper and adequate handwashing between tasks. Employees found performing cleaning tasks then commencing food preparation tasks without first properly washing hands.
- Ensure proper handling of ready-to-eat (RTE) foods. Found employees were not following proper procedure before bare-hand contacting of RTE foods. Also, the establishment does not have the required supporting documentation for bare-hand contact with RTE foods. The establishment has been provided with the regulatory clarification packet for bare-hand contact with ready-to-eat foods. Be sure to follow the directions found in the regulatory clarification packet to avoid re-inspection fees.
- Ensure cross contamination will not occur. Raw animal protein (bacon) found stored over ready-to-eat foods in the walk-in cooler.
- Ensure proper ware washing practices. No sanitizer was detected in the mechanical warewashing machine. When this occurs, ensure wares are washed, rinsed, and manually sanitized. OBTAIN CHLORINE TESTING STRIPS TO ENSURE SANITIZING SOLUTIONS CONTAIN THE PROPER 50-100 PPM CONCENTRATION.
- Ensure your food permit and the most recent routine food safety inspection is posted in a conspicuous location for the consumer.
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10/25/2011 | 67 |
- Ensure proper and adequate hand washing between tasks. Found employee cleaning followed by preparing food without washing hands.
- Ensure good hygenic practices. Found food employee was not minimizing bare hand contact with raw egg yolks/white. Ensure bare hand contact is minimized when working with exposed food that is not in ready-to-eat form.
- Please ensure proper handling of ready-to-eat (RTE) foods. Found employees were not following proper procedure before bare-hand contacting of RTE foods. Ready-to-eat food means food that is in a form that is: I. Edible without additional preparation to achieve food safety; II. Is a raw or partially cooked animal food and the consumer is advised; and III. May receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. Be sure to double-hand wash and use sanitizer before handling RTE foods. Found employee bare-hand contacting RTE foods after handling egg yolks/whites.
- Ensure cross contamination does not occur. Found water bottle stored in ice machine.
- Ensure the proper function of mechanical warewashing machine. No sanitizer detected during mechanical warewashing..
- Ensure food contact surfaces are clean to sight and touch. Found mold growth on interior of front ice machine. Ensure this item is corrected to avoid reinspection fees.
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03/28/2011 | 78 |
- Please ensure potentially hazardous foods are held at 41 degrees F or below. Found beef out of acceptable temperature range located in reach-in cooler. Do not use reach-in cooler for storage of potentially hazardous foods until unit is maintaining 41 degrees F or below.
- Please ensure proper handling of ready-to-eat foods (RTE). Found employees were not following proper procedure for bare-hand contacting of RTE foods. Found several employees were not utilizing hand sanitizer following handwash before bare-hand contacting ready-to-eat food.
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10/27/2010 | 91 |
| No violation noted during this evaluation. | 03/15/2010 | 100 |
- Ensure hot food is held at 135 degrees F or greater.
- Ensure most recent inspection report is posted. Found old inspection report posted.
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01/05/2010 | 92 |
- *Ensure interior of ice machine is free of mold/corrosion. *Ensure plastic cups are air dried before being stacked for use.
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10/20/2009 | 97 |
| No violation noted during this evaluation. | 05/21/2009 | 97 |
| No violation noted during this evaluation. | 01/28/2009 | 100 |
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