- Employee observed preparing plates for customers at the hot hold steam table using bare hands to handle flour tortillas without using any barrier (such as disposable gloves or utensils). No bare hand contact procedure was available for review.
- In-use wiping towels, used for wiping and sanitizing the steam table counter where plates are prepared for customers, was being stored in a bucket of water without the proper level of a chlorine sanitizing solution.
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01/27/2016 | 93 |
- Employee beverages need to be placed in a designated area away from food handling or storage areas. Bottled water observed on top of smaller cold hold unit, located across from grill. Employee beverages need to have a tight lid with a straw. Bottled waters are not approved as they can lead to possible cross contamination when employee removes and then replaces cap after consuming beverage.
- Ensure soap is available at kitchen area hand washing sink during times of operation. This was corrected immediately.
- Utensils used to remove bulk dry ingredients (flour) need to be clean, in good repair and easy to clean. Observed a dirty, damaged plastic container (with no handle) being stored inside the flour ingredient bulk bin.
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09/04/2015 | 90 |
- Observed cook handle personal cell phone with hands and then return to work without washing hands
- All employee beverages must have a tight fitting lid (that does not need to be removed by hand each time to drink), prefer a clean cup with a lid and straw. Drinks need to be stored on lower shelving away from food handling areas.
- Several trays of barbacoa observed on shelving inside walk-in cooler unit without any type of date marking or rotation system. A 7 day marking on the barbacoa is required for proper rotation, day 1 is the day the meat is prepared.
- Must have one employee with current certified food manager certification on duty at all times of operation
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04/21/2015 | 89 |
- Make sure barbacoa meat on the hot hold steam table is held at a temperature of 135 degrees F. or higher at all times or use time as a public health control. Barbacoa was observed to be at 100 degrees F. on the steam table. Corrected on site, meat was immediately reheated to 165 degrees F. during inspection.
- Make sure all toxic insecticides are labeled for use in a kitchen and are stored away from food prep and/or food equipment handling areas. A spray can used to control flies was observed on a shelf above where clean pots and plastic food trays were being stored.
- Shelf liners must be made of a smooth, easy cleanable, and non-absorbent material. Observed dirty cardboard being used to line shelving in the back dry storage area with food being stored on it.
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12/22/2014 | 89 |
- Ensure cut tomatoes are held at 41 degrees F. or below during cold hold. Observed cut tomatoes in cold hold unit (located across from stove) at 50 degrees F.
- Ensure bare hand contact on ready to eat foods policy is available for review by inspector. Observed employee handling ready to eat tortillas at hot hold unit with bare hands.
- Ensure cold hold unit across from stove is operating properly and holding temperature at 41 degrees F. Observed unit temperature at 50 degrees F. at time of inspection. All potentially hazardous foods were removed from unit.
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09/03/2014 | 88 |
- Observed employee drinking to taste the tea then began serving customers tea. Employee never washed hands. Employees must wash hands in a hand washing lavatory or approved automatic hand washing facility after eating or drinking.
- Observed pepper and other spices out of the original bag and placed in a container with no label. Label information shall include the common name of the food or an adequately descriptive identity statement.
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06/21/2013 | 92 |
- 229.163 (n) (2) (A) closed beverage container.Observed open drinks in kitchen area. All drink containers must have a closed lids and straws.
- All personal items such as coats, and purses must be placed in a designated area.
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12/06/2012 | 96 |
| No violation noted during this evaluation. | 07/12/2012 | 100 |
- 229.165 (m) (1) (A)not clean. Clean inside of refrigerators and freezers and remove all food debris. Ensure to use scoopers-tools with a handle for use in dry storage.Ensure to air dry all dishes, pots, and cups. Ensure to clean and sanitize plastic bowls, trays and tortilla containers.
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02/20/2012 | 97 |
- All PHF must be held at 41F or below at all times. Must document procedure for potentially hazardous foods if "Time as a Control" will be used.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash.
- 229.166 (i) (1) (A)HWS not accessible.Observed items in handsink during time of inspection. Do not store items in the handsink. Handsink must be available for employees to wash hands.
- 229.165 (h) (2)thermometer available. All cooling units must have thermometers to monitor temerature of PHF.
- Use scoppers with handles for scooping out dry goods. All food storage containers must be free from breaks. All additional equipment must be clean to sight and touch.Wipe off grease and accumulation from ovens, grills, and oven vents.
- Observed food handler wipe their hands on their apron and apply glove without washing their hands. All food handlers must wash their hands at the handsink with soap and water between tasks.
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09/12/2011 | 78 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Chirzo on counter at 122F-not cooled properly. All potentially hazardous foods must be cooled properly. 135F--2 hrs--->70F---4 hrs---->41F.
- Chicken fajitas 60F in small cooler. Ensure all potentially hazardous foods are held at 41F at all times. * 229.164 (e) (2) >once to taste.
- Chirzo on counter next to grill at 101F. Reheat Chirzo to 165F.
- Food Handlers observed not washing their hands after- a. handling sanitizer towels b.wiping their hands on sanitizing towels c. wiping their hands on their aprons. **Retrain all employees to wash their hands properly in between tasks. 229.163 (h) (6) wash as needed.
- 229.163 (n) (2) (A) closed beverage container. Observed drinks with out a spill proof lid and straw. Designate an area for employees belongings;phones, jackets away from food storage and handling.
- Food employee washed hands in a 3-comp sink. Retrain all employees to wash their hands in the handsink only. Remove paper towels and soap from above 3 compartment sink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Train employees to wash their hands for RTE foods by engaging in double handwashing and use of handsanitizer or other method along with proper documentation maintained at establishment.
- 229.166 (g) (3) mop sink. Install a mop sink or curbed sink within 30 days with hot and cold running water. Do not discard waste water outside. Repair handsink and leaking plumbing at 3 compartment sink.
- 229.165 (m) (1) (A)not clean. Ensure all utensils, plates, are clean to sight and touch prior to use at all times. Do not wedge cleaning tools between sheeting on wall. Clean inside/outside frigerators,storage containers,ice machines, shelves, and racks ect.
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11/22/2010 | 67 |
- Place working thermometers in all reach in coolers on the serving line.
- Food equipment not sanitized before and after use. ***In use utensils dirty.******Unapproved containers used for food storage or service.
- Potentially Hazardous food not at required temperature in cooling unit--steak at 50 degrees F.Condemn meat.
- Must use 3 barriers for handling of ready to eat foods. Gave instruction sheet.
- Reach in cooler is not holding temperature. Currently at 51 degrees F.
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11/17/2009 | 79 |
| No violation noted during this evaluation. | 09/18/2008 | 100 |
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