- Ensure cold-hold units are holding temperature 41F and below.
- Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
- Ensure Registering and successfully completing a Food Manager Certification course.
- Evidence of insects observed. Eliminate the presence of insects by using any approved means. Provide invoice for pest control services.
- Evidence of rodents observed. Eliminate the presence of rodents by using any approved means
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03/15/2016 | 83 |
- Date labels not adhered to containers but on pieces of paper placed on container, not an approved date labeling system as papers can fall of assigned container. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Evidence of rodents observed. Eliminate the presence of rodents by using any approved means.
- Ice machine no longer draining properly, grease trap drain clogged. Ensure repairs are made by a licensed plumber with invoice of repairs.
- Cooking equipment has accumalation of grease on equipment and floor, doors handles to reach-in units are not clean as well.
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06/25/2015 | 87 |
- Employee washing utensils in hand sink. Use this sink is for handwashing only.
- Not arranging each type of equipment to prevent cross contamination of each type of raw animal product.(raw meat on cooked meat containers) Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- 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.
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01/28/2015 | 88 |
- Found Open container of cola in ice machine. Provide designated area for employee drinks wih straw and lid.
- Front Reach-in cooler temperature at 52F (internal temp of drink 50F),Owner stated just got items in and placed them in cooler, allowed Owner to move eggs and milk to cooler holding temperature at 41F. Carne Guisada 37F in back cooler by dry storage. Reach-in cooler by ice machine 41F
- Observed raw bacon in container on same cutting board where a cut pineapple was present. Provide that no raw products are placed next to ready to eat foods to avoid contamination.
- Food not discarded in unmarked containers/packages that have exceeded 4 hours.(carne guisada in reach-in with no date labeling on 3 containers) Provide date labeling for foods that are not consumed with in 4 hours of preparation.
- Evidence of insects observed. (ice machine drain had multiple dead water bugs present, dead water bugs under shelves in kitchen and service area) Invoice from Structure Pest Control 9/2/14
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09/25/2014 | 80 |
- 229.166 (i) (1) (B) HWS improper use. Observed utensils in hand sink. Use this sink is for handwashing only.
- Observed beans, rice, flour out of original package in containers with out a common name label. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Observed women's restroom with no soap. Supply the restroom hand sink with soap.
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06/11/2013 | 89 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
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11/28/2012 | 96 |
- 229.163 (g) Wash before RTE.
- 229.163 (h) (5) handling soiled equip such as trash or using sanitizing towels.
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07/24/2012 | 93 |
- 229.165 (m) (1) (A)not clean.Clean and sanitize dishes on drying rack and and remove mold from drying racks. Clean and sanitize dishes not used on a daily basis and place in bags in storage.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
- 229.167(p)(11)(C)rodents. Observed rodent droppings. Clean under shelving in dry storage area. Close any holes, gaps,cracks or crevices.Contact pest control for assistance;keep invoice.
- Observed food handler wipe slicing tool on apron. Slicing tool was properly sanitized. No not wipe tools on aprons, or towels in between use. All utensils must sanitized properly prior to use.
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03/22/2012 | 90 |
- Various items in the RIC were not within proper tempeature of 41F or below. Items were condemned and discarded. All Potentially Hazardous (cooked, raw, RTE) Foods must be held at 41F or below at all items. RIC must be serviced and may not be used for cold storaged. Will return for follow up
- Open glass drink in beverage area. All food handling employees must drink out of a spill proof container and a straw.
- Observed tomato sauce, nopalitos,gravy all stored in the RIC with signs of mold. All items were discared.
- 229.164 (o) (9) (A) (ii) 4 hours. 229.164 (o) (7) (A) consume by date (prepared).
- 229.166 (i) (1) (A)HWS not accessible.Do not store items in the handsink. Handsink must be clear at all times for employees to wash their hands properly.
- 229.167 (e) (2) no soap. No soap available at time of inspection.
- Discard all dead roaches caught on glue traps observed under shelves in pantry area.
- No Certified Food Manager at establishment at time of inspection.No proof of CFM food safety course at time of inspection.
- Drain from ice machine must provide for an air gap. Water pooling around drain. Clean drain and ensure waste water from drains into proper outlet.
- 229.165 (h) (2)thermometer available.
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09/01/2011 | 65 |
- Food handler did not wash hands for the proper lenght of time. 229.163 (h) (6) wash as needed. Observed food handler wipe their hands on their apron.
- Discarded moldy gravy, lemons, and green salsa stored in the refrigerator.
- Need bare hand documentation on site. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (o) (7) (A) consume by date (prepared). Date label all cooked food stored in cooler if held for more than 24 hrs.
- 229.167 (e) (2) no soap at hand washing sink. Soap must be available at all times for employees to wash hands.
- Drain on floor clogged. Investigate and correct.
- 229.165 (m) (1) (A)not clean. Clean stove top -grease accumulation. Ensure to place utensils on clean and dry surfaces. Ensure shelves are clear from clutter.
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12/21/2010 | 75 |
- Observed Eggs on counter at 73F. Discarded Eggs. Ensure to keep all Potentially Hazardous Foods at 41 or below. Eggs can be kept in small bowl over ice; Eggs must be held at 45F or below.
- 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.
- Large trashcan blocking handsink at time of inspection. Trashcan removed.
- Toxic item (caulking pudy) near food storage containers. Must remove all residental pest control products (multi insect pesticide) and use only approved Commercial products, contact a pest control technician for assistance.
- At time of inspection no Certified Food Manager on site. Enroll in food safety course within 10 days. Provide reciept for vertification of enrollment. **2nd notice regarding violation**
- Ensure all coolers and freezers have permanently affixed thermometer.COS
- Ensure to clean and sanitize microwaves. Wipe off entire surfaces of stove and grill including inside and outside of fryer. Refrigerator shelves need to be cleaned.
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05/19/2010 | 76 |
- Provide all scoopers in bulk items to be effectively cleaned and sanitized(evidence of scoopers that are dirty and flour scooper has old stuck on flour on it); make sure to clean off lids on bulk items;
- Make sure to provide a thermometer for each reach in cooler and freezer at all times.
- Provide at least one employee to be food manager certified during all shifts and be present.
- Provide handsink to be accessible at all times(cart in front of handwashing sink and coffee can in handsink).
- Evidence of ants in establishment.
- Provide handsoap at handwashing station at all times; dawn dishwashing liquid being used to wash hands; informed management that an antibacterial handsoap is the more preferred method to effectively and correctly wash hands.
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10/28/2009 | 82 |
| No violation noted during this evaluation. | 01/06/2009 | 86 |
| No violation noted during this evaluation. | 01/08/2008 | 91 |
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