- 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 CHICKEN ABOVE READY TO EAT FOODS.
- Discontinue using broken/chipped wares i.e. container lids in the walk in cooler.
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01/25/2016 | 93 |
| No violation noted during this evaluation. | 06/29/2015 | 100 |
- 229.165 (h) (2)thermometer available. 229.165 (f) (12) (B)integral thermomter. Cold or hot holding equipment used for potentially hazardous food not designed to include one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. COOLING UNITS THAT WERE WITHOUT INTEGRAL THERMOMETERS WERE NOTED AND THE ISSUES WERE CORRECTED ON SITE.
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03/30/2015 | 97 |
- Observed cracked and chipped plates. Ensure all food contact surfaces are in good condition.
- Inside of ice machine needs to be cleaned and sanitized. All food contact surfaces should be clean to sight and touch.
- Observed several employee drinks stored in refrigerators on top and middle shelves. Ensure all personal drinks are stored in a designated area below and/or away from all food. Drinks must also be kept in a cup with a lid and a straw, not in bottles with twist off lids.
- Plastic grocery and trash bags may not be used for food storage. Only food grade containers may be used.
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11/25/2014 | 93 |
- Observed 2 containers of menudo inside the walk in cooler at 58.8F degrees that were made the previous day around 3pm. 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.
- Observed cracked rims on several plates, as well as food debris from the hot hold falling onto the clean plates. Ensure all plates are in good condition and are stored to prevent contamination.
- Establishment does not have current permit or current routine inspection report posted. Ensure that the most current routine inspection report is posted in public view and new food permit is purchased. Owner left to purchase food permit during inspection.
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07/07/2014 | 89 |
- Observed an employee drinking out of a cup while cutting lettuce, as well as a bottled drink near the dishwashing station. Ensure that all employee drinks are in a cup with a lid and a straw to help prevent contamination. They must also be kept away from all food and food prep areas and employees must wash hands between eating/drinking and handling food.
- Observed an employee cutting lettuce with bare hands. When handling ready to eat foods there must be a barrier between the food and bare skin such as gloves.
- Observed sliced tomatoes and cooked potentially hazardous foods in the walk in cooler and raw meats in the refrigerator that were not covered. Ensure that all foods have a protective covering (lids, platic wrap, foil, etc) to help prevent cross contamination.
- Observed large containers of potenitally hazardous foods in the walk in cooler with out date labels. Ensure that all potentially hazardous foods kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Observed a large piece of onion in the hand sink. The hand sink may only be used for hand washing. Food may not be dumped into the hand sink and items may not be stored or washed in the hand sink.
- Chlorine could not be detected in sanitizing solution bucket with towels. Ensure that the chlorine concentration is 50-100ppm to properly sanitize surfaces.
- Observed hanging serving spoons, plates and bowls, and shelving in refrigerators that had food debris stuck on them. Ensure that all food contact surfaces are properly cleaned and sanitized.
- Establishment had Reinspection report posted. Ensure that the most current Routine inspection report is posted in public view.
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02/18/2014 | 75 |
- Large reach across from stove - Temperatures of potentially hazardous food items such as chopped onions and shredded cheese were 55F degrees. All food items held cold must be 41F degrees or less. Per employee food items were placed in cooler less than 2 hours prior to inspection. Employee corrected issue by adding ice to top of cooler and removing food items from cabinet.
- Temperature of 1 large plastic tub of refried beans in walk in cooler was 48F degrees. All potentially hazardous foods such as refried beans that are held cold must be at 41F degrees or less to avoid bacterial growth.
- Observed food handlers leaving out back door in kitchen and then returning to kitchen to work with food without washing hands. . Ensure to hand wash frequently as needed to ensure no cross contamination.
- Observed food handlers move from task to task and put on gloves without washing hands first. Hands must be washed before putting on gloves to avoid contamination.
- Handwash station in main kitchen area did not have paper towels. An employee corrected issue and added paper towels. Paper towels and soap must be available at all handwash stations during hours of operation.
- Observed small sewage leak underneath 3 compartment sink. All leaks must be repaired by a licensed plumber. Retain all invoices/receipts
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09/25/2013 | 85 |
| No violation noted during this evaluation. | 01/25/2013 | 100 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs were at 71 degrees, must be kept at 45 degrees or colder.
- 229.164 (o) (6) (A) PHF>135. All hot food items must be kept 135 degrees or hotter, pork chops were at 120 degrees.
- 229.166 (i) (1) (B) HWS improper use. Do not use handsink as a prep-sink. Handsink is only for handwashing and nothing else.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over raw or cooked fish inside of cooler.
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09/27/2012 | 82 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over cooked food, and do not store raw shelled eggs over vegetables inside WIC.
- 229.166 (i) (1) (A)HWS not accessible. Do not store items inside of handsink, it must be kept empty throughout workday, to allow employees easy access to handsink.
- 229.165 (d) (1) (B)free of breaks, cracks. Replace ice bucket, its cracked and breaking on top lip. Plastic can easily fall into ice being served in drinks.
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05/08/2012 | 90 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen must have a proper fitting lid and straw. Found several drinks with no lids or straws.
- 229.164 (r) (1) (A) labeled properly. All canned food items must be properly labeled. Found can in storage room, with no label.
- Remove all dented and damaged can food items from storage room. Found dented cans of food in storage room.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over raw fish in cooler.
- 229.166 (g) (1) (A) HWS not provided. Install a handsink at drink station, so staff members can wash hands prior to making drinks.
- 229.165 (m) (1) (A)not clean. Insure staff members are cleaning all dishes properly. Found dirty dishes on dish rack.
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01/02/2012 | 78 |
- Beans, chicken guisada from 6-5-11 found in cooler at 50-65F. Cooler found at proper temperatures. Food were not cooled using ice bath or ice wand. Foods must be cooled to 70F within 2 hours and 41F or below within 6 hours of the start of the cooling process.
- Bell peppers in walk-in cooler were found to be molded and not in sound condition. Heavily dented can found on shelf for use. Any foods in dented cans or not in sound condition must be taken off shelf for use and disposed of.
- 1. All foods in refrigeration and freezer units must be covered to prevent cross-contamination. 2. Establishment must discontinue the practice of using plates and bowls to dispense foods. Establishment must use scoops or handled dispensing tools so that cross-contamination from hands to foods does not occur.
- Hot water was not being supplied to handwash sink in kitchen. All handwash sinks must be supplied with hot and cold running water.
- 1. Rack where clean wares are stored and food is being cooled must be cleaned and free of grease and food particles. 2. All cutting boards must be cleaned so that they are free of all food residue and any mold or mildew. If cuttung boards cannot be cleaned because of gouges or cuts they should be replaced.
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06/06/2011 | 80 |
- Raw animal food stored with raw ready-to-eat food. Lettuce in walk-in cooler should be covered and moved to prevent cross-contamination. Foods in coolers and freezers should be covered to prevent cross-contamination. Foods found on floor of walk-in cooler. Foods should be stored off ground to prevent cross-contamination.
- Handwash sink found with food and drink inside. Handwash sink is for only washing hands.
- Thermometers should be provided in all refrigeration units.
- Rack holding clean wares found with grease and food particles. Rack should be cleaned and moved to a location away from cooking to prevent grease and food particle build-up.
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02/17/2011 | 87 |
- Donated foods include heavily dented cans and packaged foods without complete labeling. All CANNED PHF MUST BE INSPECTED AT DELIVER FOR DAMAGED MERCHANDISE. ALL DAMAGED AND HEAVILY DENTED CANS MUST BE REMOVED FROM SERVICE
- COOKING/KITCHEN STAFF SHALL NOT HANDLE FOODS WITH BARE HANDS IF SAID EMPLOYEE IS WEARING NAIL POLISH OR FALSE NAILS AND NOT WEARING SINGLE SERVICE GLOVES. COOK WITNESSED MAKING TORTILLAS WITHOUT WEARING GLOVES AND WITH NAIL POLISH ON FINGER NAILS
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. SEVERAL COOKED/PREPARED AND REFRIGERATED RTE FOODS IN COOLING UNITS STORED WITHOUT DATE/DAY LABELS
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08/19/2010 | 88 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. COOKED, MARINATED, AND OTHERWISE MANIPULATED PHF NOT DATE LABELED WITH DATES PRODUCTS WERE PREPARED.
- THERMOMTERS MISSING IN SMALL WALK-IN COOLERS
- FOOD CONTACT SURFACES OF ALL FOOD EQUIPMENT: PLATES, CUPS, SAUCERS, ETC. MUST BE MAINTAINED FREE OF CRACKS, CHIPS, ETC.
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04/20/2010 | 90 |
- All PHF food must be kept at 41 degrees or lower.
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Employee found drinking from an open cup while in the food service line. All personal drinks must have a lid and straw.
- 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.
- Do not store raw beef over raw fish.
- Walk in cooler without a permanently affixed thermometer.
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09/24/2009 | 75 |
| No violation noted during this evaluation. | 06/02/2008 | 78 |
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