- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW PORK ABOVE READY TO EAT FOODS
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
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03/17/2016 | 92 |
- All TCS foods that require cold holding must be at or below 41 degrees F- cooked pork at 70
- Label all foods packaged on site with establishment info *baked goods
- Use thin probe thermometer for reheating/cooling/holding/cooking processes
- Clean all in use equipment/wares/utencils
- Use equipment in good condition *remove string from lid and repair or discard lid/chipped/warped/broken wares must be removed
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11/24/2015 | 85 |
- Observed cabbage, paper towels and ice in hand sinks. Ensure that items are not stored or disposed of inside sinks. Hand sinks may only be used for hand washing.
- Observed single use containers (butter) being used for food storage (flour, sugar, etc.) These containers are meant for single use only and may not be used for food storage.
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05/26/2015 | 93 |
| No violation noted during this evaluation. | 01/20/2015 | 100 |
- Observed two pots with meat at 90F & 115F degrees sitting on the counter that had been made 1.5 hours before. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
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07/03/2014 | 95 |
| No violation noted during this evaluation. | 02/20/2014 | 100 |
- Observed food items such as pork adobo with a date label of 8/10/2103 which exceeds the 7 day maximum hold time. All prepped/cooked foods must be used or destroyed once expiration date is reached to avoid contamination
- Food items such as pork and chicken adobo were sitting on prep table at a temperature of 106F degrees. All potentially hazardous food items held hot must be kept at 135F degrees or more to avoid bacterial growth. Food items were rapidly reheated
- Inspection report posted was from 2009. Current inspection report must be posted for public viewing at all times.
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09/27/2013 | 88 |
- 229.166 (i) (1) (B) HWS improper use. Do not store or keep dishes/cups inside of handsink. Handsink is only for employees to wash hands.
- 229.164 (r) (1) (B) (iv) manufacturer info. Establishment is packaging food items. These food items must be properly labeled with store information.
- Moldy tomatoe found inside of WIC. Insure spoiled food is destroyed, on a regular basis.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over vegetables inside of cooler.
- 229.164 (o) (7) (A) consume by date (prepared). Insure all PHF food inside of cooler, is properly date labeled with time and date food was prepared. Observed many items inside of cooler that were incorrectly date labeled.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items infront of handsink, blocking access to sink. Observed large fan directly infront of handsink.
- 229.167 (e) (2) no soap. All handsinks must have hand soap.
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11/29/2012 | 74 |
| No violation noted during this evaluation. | 07/26/2012 | 100 |
- 229.166 (f) (4) air gap 2x. All pipes leading into floor drains, need to be properly air gapped, at least two inches or twice the diameter of the pipe.
- 229.166 (i) (1) (A)HWS not accessible. Measuring cups, were covering faucet head. This prevents employees from washing their hands in handsink.
- 229.168 (a) toxics not labeled. Unlabeled spray bottle of water inside kitchen area. All spray bottles must be properly labeled with name or discription of product inside.
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02/16/2012 | 90 |
- 1. All employee items inlcuding food, medication and other personal items must be removed from food preparation and food storage areas. This includes waitstaff service area and kitchen area.
- Rodent droppings found underneath equipment in bakery area. Establishment stated that droppings are old. Droppings must be removed and area cleaned and sanitized so that establishment may monitor for any new rodent activity. Monthly licensed pest control is being provided by Terminix.
- Establishment must remove all cleaning chemicals and personal items such as medications from food storage and preparation areas. All chemicals must be stored separately from food and food preparation items.
- 1. Utensils are being stored in unclean container and are not able to drain and air dry properly. Utensils must be stored in clean container and must be able to air dry. 2. Equipment used for baking must be cleaned after use and all stored items used for baking must be stored in clean area. 3. All racks use to store clean utensils must be cleaned. 4. All utensils that are dusty must be removed from area used to store clean utensils. 5. All containers used to store foods including dry storage containers and containers for sno cones (raspas) must be cleaned and sanitized and free of dust and other debris.
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07/27/2011 | 87 |
- Containers used to store cooking utensils should be cleaned and sanitized. Containers storing rice, sugar should be cleaned and sanitized.
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03/08/2011 | 97 |
| No violation noted during this evaluation. | 10/14/2010 | 100 |
- BAKED GOODS/BREADS MADE AT ESTABLISHMENT ARE MISSING MANUFACTORER LABEL INCLUDING NAME, ADDRESS, AND PHONE NUMBER OF ESTABLISHMENT
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06/10/2010 | 96 |
| No violation noted during this evaluation. | 11/17/2009 | 100 |
| No violation noted during this evaluation. | 05/05/2009 | 96 |
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