- Must keep personal items (such as cell phones) stored in a designated area away from food handling areas, food storage, and clean dishes.
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03/25/2016 | 96 |
- All employee beverages must have a tight fitting lid with a straw or hand free drinking spout operation
- Whole raw in-shell eggs must be held under refrigeration and not allowed to set out at room temperature.
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12/14/2015 | 91 |
- Raw in-shell eggs must be stored at 41 degrees F. (ex:on ice) when in use at the food prep area or use time as a public health control.
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07/17/2015 | 95 |
| No violation noted during this evaluation. | 03/19/2015 | 100 |
- Make sure that ready to eat tamales, stored in the chest freezer, are first wrapped in a food grade bag, foil, paper, etc..., prior to storing in a non-food grade bag
- Make sure the wiping towels used by employees to sanitize counter and tables in dining area are stored in a sanitizing solution
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11/25/2014 | 97 |
- Observed a large container of refried beans at 50.5F degrees that were made the previous day, as well as a container of picadillo at 80F degrees and carne guidada at 135.5F degrees that were both made today. Picadillo and carne guidada were taken out and put into an ice bath. When cooling potentially hazardous foods (ex. any foods that can spoil such meat, cheese, produce, etc) the following process must be followed: cooled from 135F degrees to 70F degrees within 2 hours, then from 70F degrees to 41F degrees within the next 4 hours. This process will help reduce the amount of time the food is in the "danger zone" (41F-135F degrees) therefore reducing the available amount of time for any harmful bacteria to grow. This can be obtained by placing the foods into shallow pans, separating into smaller/thinner portions, stirring the food in a container placed into a water bath or any other effective methods.
- Diced tomatoes, onions and shredded cheese in cold hold unit were all ~50F degrees. All potentially hazardous foods must be kept at 41F degrees or below.
- Foods in the walk in cooler were not covered. Ensure that all foods that have been cut/prepared/cooked have a covering such as a lid, plastic wrap, foil, etc. to help prevent any contamination.
- Potentially hazardous foods older than 24 hours did not have any date labels. Ensure that all potentially hazardous foods kept longer than 1 day have a use by date of 7 days, the date prepared counting as day 1.
- Cold hold unit was not maintaining a temperature of 41F degrees. Ice was being used to keep potentially hazardous foods cold. Ice was only along the bottom of container and was not keeping the foods cold enough. Recommend using a deeper container for ice, or more shallow containers for foods so that ice can completely surround it. If this cannot keep the foods at 41F degrees or below a time log must be kept and potentially hazardous foods (onion, tomoto, cheese) must be discarded after 4 hours. This must be done until the unit can be repaired.
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04/10/2014 | 79 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Observed a container of rice in walk in cooler at 137.1 F degrees. Proper cooling of cooked potentially hazardous food: 135 F dgrees cooled to 70 F degrees within 2 hours; 70 F degrees to 41 F degrees within 4 hours. This can be achieved by putting rice into smaller or shallow containers and set into an ice bath and occasionally stirring, or by any other effective methods.
- Observed shredded cheese and diced tomatoes above 41 F degrees. All potentially hazardous foods in a cold holding unit must maintain a temperature of 41 F degrees or below. The cold hold unit temperature setting needs to be turned down or the ice on top must be changed out more often to ensure this temperature is maintained.
- Observed cooked potentially hazardous foods in walk in cooler without any date labels. All prepared foods kept longer than 24 hours must havea use by date of 7 days, the date prepared being day 1.
- No foods manager on site during today's inspection. A certified food manager must be at the establishment at all times during operating hours while cooking/serving food is being done.
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07/22/2013 | 83 |
- 229.164 (f) (2) (A) (iv) not covered. A plastic bin with raw meat in it was not covered inside of the cooler near the stove areaAll food items stored should be covered.
- A tray of eggs were stored above ready to eat foods in the cooler near the stove area. eggs should be stored below ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). 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. 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.
- 229.166 (g) (1) (A) HWS not provided. There is no easily accessible hand sink in beverage area for wait staff to properly wash their hands. Install handwashing sink in beverage area.
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09/13/2012 | 89 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from 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.
- Water was dripping from a pipe inside of the walk in cooler into a bucket with whole skinned potatoes inside. Advise establishment to fix leak and to not store any products in that location until leak is fixed
- 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. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Discard food in unmarked containers/packages that have exceeded 4 hours.
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02/28/2012 | 92 |
| No violation noted during this evaluation. | 04/20/2011 | 100 |
- 229.171(f)permit required. Food license is expired.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have a lid and straw.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If establishment food handlers are not wearing gloves while handling food, then establishment must provide proper documentation on bare hand contact. Documentation must state that employees perform a double hand wash, plus either a hand sanitizer, or nail brush, or gloves, then documentation must be signed.
- 229.165 (m) (1) (A)not clean. Dispose of all broken utensils. Also found freshly cleaned knive, that was still dirty.
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10/13/2010 | 86 |
- Dispose of broken and chipped plates.
- Observed worker, wash and rinse dish in mopsink. Then put dish up on drying rack.
- Observed two different employees, wipe hands on dirty towel, then proceed to touch cooked food with bare hands, at no time did they wash their hands.
- Establishment must have documentation stating that employees use a double handwash, plus handsanitizer, or nail brush, or gloves. The employees must then sign form. This is a requirment when employees choose to handle cooked food with bare hands.
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05/19/2010 | 86 |
| No violation noted during this evaluation. | 01/27/2009 | 89 |
| No violation noted during this evaluation. | 06/23/2008 | 100 |
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