- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled from 135?F to 70?F within 2 hrs. FOOD DEPTH OF 2 - 4 INCHES SUBMERGED IN AN ICE WATER BATH AND/OR ICE STIRRERS AND COOLED TO 70F
- 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.
- 229.165 (k) (14) (A)chlorine solution.WIPING CLOTHE BUCKET HAD NO CHLORINE IN IT. PROVIDE THAT CHLORINE CONCENTRATION BE 50-100PPM
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03/22/2016 | 88 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. LARGE GREY TUBS OF 5-6 INCHES DEEP OF REFRIED BEANS AND CARNE GUISADA WILL NOT COOL PROPERLY WITH CURRENT METHOD. COOL FOODS 2 INCHES DEEP WITH A FROZEN STIR STICK OR SUBMERGED IN AN ICE WATER BATH WITH CONSTANT MIXING. ONCE FOOD REACHES 70F, THEN IT CAN BE PLACED IN REFRIGERATOR
- 229.165 (k) (14) (A)chlorine solution.DO NOT ADD FABULOSO TO YOUR BLEACH SOLUTION IN YOU WIPING BUCKET. ADD BLEACH TO OBTAINE A 50-100PPM SOLUTION, USE TEST STRIPS TO ENSURE PROPER CONCENTRATION
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11/06/2015 | 85 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. LARGE CONTAINER OF CHORIZO IN REFRIGERATOR AT 130-150F. PROPERLY COOL FROM 135F DOWN TO 70F WITH IN 2 HOURS. KEEP FOODS 2-4 INCHES DEEP SUBMERGED IN AN ICE WATER BATH OR USE FROZEN STIR STICK TO STIR CONSTANTLY TO COOL RAPIDLY. ONCE FOODS COOL TO 70F, THEN PLACE IN REFRIGERATOR TO CONTINUE TO COOL TO 41F WITHIN THE NEXT 6 HOURS.
- MAINTAINE ALL REFRIGERATED FOOD AT 41F OR BELOW. THE CLEAR GLASS DOUBLE DOORED REFRIGERATOR AT 51F. DISCARD ALL POTENTIALLY HAZARDOUS FOODS AND DO NOT STORE FOOD OVERNIGHT IF ITS UNABLE TO MAINTAIN 41F. MAY STORE UNCUT WHOLE PRODUCE AND NON-POTENTIALLY HAZARDOUS FOODS IN HERE.
- 229.163 (n) (2) (A) closed beverage container.DO NOT STORE OPEN CUP OF DRINKS ON FOOD PREP/STORAGE, MUST HAVE A LID AND A STRAW
- 229.164 (o) (7) (A) consume by date (prepared). 7 DAY EXPIRATION DAY NEEDED IF COOKED/PREPARED FOODS LAST MORE THAN 24 HOURS
- 229.165 (r) (3) (D)no sanitization.USE THRE STEP FOR MANUAL WAREWASHING, WASH (SOAP AND WATER), RINSE (CLEAN WATER) AND FIANL RINSE (CHLORINE CONCENTRATION 50-100PPM)
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07/23/2015 | 79 |
- CERTIFIED FOOD MANAGER ON DUTRY DURING ALL HOURS OF OPERATION
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04/02/2015 | 97 |
- 229.164 (o) (6) (A) PHF>135.LESS THAN 135 ON STEAM TABLE. REHEAT/COOK TO 165F PRIOR TO PLACING ON STEAM TABLE
- OBSERVED EMPLOYEE SNEEZE INTO THEIR HAND AND THEN GRAB TINES OF FORK TO ROLL IN A NAPKING. EDUCATED EMPLOYEE ABOUT HANDWASHING, CORRECTED ON SITE.
- ENTIRE ICE SCOOP BURIED IN ICE IN ICE MACHINE. PROVIDE HOLDER FOR ICE SCOOP.
- FOUND MUSIC CD IN ICE MACHINE.
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12/02/2014 | 91 |
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.166 (c) (2)under pressure.HOT WATER IN RESTROOMS TRICKLING OUT, MUST BE HOT AND UNDER PRESSURE.
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05/01/2014 | 92 |
- 229.165 (q)food contact not sanitized.SLIGHT MOLD IN ICE MACHINE, CLEAN AND SANITIZE TO PREVENT BUILD-UP.
- 229.165 (m) (1) (A)not clean. FOOD/DIRT DEBRIS ON HANDLES, WALK-IN COOLER SHELVES, FLOOR UNDER EQUIPEMENT.
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09/10/2013 | 97 |
- 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. 7 DAY FROM DAY OF BEING COOKED
- 229.165 (m) (2)non food contact dirty. DOOR HANDLES, FLOORS, IN BETWEEN AND UNDER EQUIPEMENT. CLEAN AND SANITIZE DAILY
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04/09/2013 | 93 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. They have new person and they did not teach them the proceduer, we reviewed it for correction.
- 229.165 (m) (1) (A)not clean. cutting board needs replaceing/slicer needs cleaning
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05/08/2012 | 88 |
- CANNOT HANDLE READY TO EAT FOODS WITH BARE HANDS WITHOUT DOCUMENTATION 229.164 (e) (1) (D) (ii)Bare hand documentation. 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: 2ND NOTICE
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. UNAUTHORIZED BOTTLES USED AS COOLING DEVICES
- 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. NEED DATE MARKING ON PRODUCT IF KEPT OVER 24HRS, PHFs
- 229.168 (c) (1) toxics stored. CANNOT USE UNAUTHORIZED INSECTICIDES IN FOOD ESTABLISHMENT, MUST BE APPROVED FOR FOOD SERVICE, NO RAID.
- 229.165 (r) (3) (D)no sanitization. THE SANITIZER FOR THE DISHWASHING IS TO BE BETWEEN 50-100PPM.
- 229.165 (h) (2)thermometer available. THERMOMETER DOES NOT WORK NEEDS BATTERY, NEED THERMOMETER IN REFRIGERATORS X 3.
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01/23/2012 | 79 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. WILL USE OTHER METHOD/GLOVES UTENSILES.
- 229.164 (o) (7) (A) consume by date (prepared). NEED USE BY DATE ON PRODUCT PHF HELD OVER 24 HRS.
- 229.166 (g) (1) (A) HWS not provided. NEED HAND WASH SINK IN THE WAITRESS AREA WHERE FOOD IS HANDLED.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. NEED THERMO0METER IN ALL COOLERS, AND A THIN PROBED THERMOMETER
- Food contact equipment must be in good repair. 229.165 (e) (1) (A) NEED TO REPLACE CUTTING BOARDS WHEN ROUGH/DEEP MARKED, CLEAN OR REPLACE CAN OPENER BLADE
- NEED CHOKING POSTER IN GENERAL AREA.
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02/15/2011 | 80 |
| No violation noted during this evaluation. | 12/02/2008 | 81 |
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