| No violation noted during this evaluation. | 03/31/2016 | 100 |
- Observed employee in waitress/drive thru station to be drinking from open cup, next to prep table and soda dispenser. Ensure that all personal beverages are stored in an area away from food and food preparation surfaces.
- Observed mold debris buildup along inside panel of ice machine. Ensure to thoroughly clean lid and panel to prevent contamination of ice.
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01/26/2016 | 93 |
- Raw meat should not be stored on top of lemonades, horchata beverages.
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09/09/2015 | 96 |
- Observed mold debris on inside panel of ice machine. Ensure that panel is cleaned frequently to prevent cross contamination of ice
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05/21/2015 | 97 |
- Observed cooked tripas being stored in walk in cooler, to read at 49 degrees F. Cooking time was unable to be determined. Tripas were discarded. Ensure to follow proper cooling procedures as follows to avoid temperature issues: Once food is taken off stove, food is allowed up to 2 hours to be lowered to 70 degrees F, food is then allowed an additional 4 hours to be reduced to 41 degrees F and below.
- Spray bottles were not properly labeled with name of toxic being stored in them. Ensure to label all solutions not stored in their original containers.
- Bleach concentration for sanitizing solutions did not read properly. Too high of a concentration was observed. Ensure to properly prepare solutions and ensure that solution of bleached water reads at 50-100ppm
- Ice machine panel was observed to have debris. Manager cleaned it on site. Ensure to clean frequently to prevent buildup.
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01/27/2015 | 89 |
| No violation noted during this evaluation. | 09/23/2014 | 100 |
- Observed employee using hand sink for other purposes besides hand washing (i.e. container stored on hand sink, inspector unable to wash hands at beginning of inspection, until removed) and (filling container with water). Ensure that hand sink is only used for hand washing purposes.
- Observed a personal water bottle being stored on tray with clean cups used for service. Observed personal beverage on prep counter where single service items (i.e. paper bags, plastic lids, etc) are stored. Ensure that all personal beverages are stored in an area away from food and food contact surfaces. All personal beverages should be stored in a cup with lid and straw to prevent contamination.
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05/22/2014 | 96 |
| No violation noted during this evaluation. | 01/02/2014 | 100 |
- Ensure to post proper bare hand documentation in kitchen. Observed cook handle ready to eat foods (tortillas) with bare hands. Observed him wash hands, put glove on to handle food, and then handled tortillas. Ensure to use two barriers (double hand wash and hand saniziter OR double hand wash and use of nail brush) prior to handling ready to eat foods. ensure document has listed (1) the two barriers that will be used (2) the corrective action that will occur if rules are not followed and (3) signatures of all employees
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08/07/2013 | 96 |
| No violation noted during this evaluation. | 04/08/2013 | 100 |
- Potentially Hazardous food not at required temperature in cooling unit. COOKED MENUDO IN WALK IN COOLER AT 50 DEGREES F. COOKED BEANS IN WALK IN COOLER AT 50 DEGREES F.
- 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 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.
- 229.164 (o) (9) (A) (i) Time Only. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
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11/08/2012 | 87 |
- Ensure hot water at all hand wash facilities is measuring at 100F. (Hot water in restrooms measured at 86F at time of inspection. 48 hour follow up scheduled for hot water to measure at 100F)
- Ensure all food contact utensils are properly cleaned and sanitized. (Dirty knives found on magnetic strip at time of inspection.)
- Ensure all food contact utensils are properly stored. (Ice scoop was stored on top of ice chest at time of inspection. Ice scoop should be stored handle up in the ice or in a food grade container that is cleaned and sanitized.)
- Ensure that most current food permit is posted. (Posted food permit expired 4/12. Permit for 4/13 or envoice of payment must be posted.)
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06/12/2012 | 90 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.(corrected on site)
- Two toxic bottles not labeled. All toxic bottles need to be properly labeled.
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06/02/2011 | 93 |
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