- Thermometer located inside the reach-in cold hold unit (next to hot hold table) needs to be visable at all times to monitor temperature fluctuations
- Need to clean the inside area of all reach in coolers and freezers (more frequently) to remove debris and old food spillage
- Repaire or replace the damage door on the ice machine
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03/17/2016 | 94 |
- Employee working grill and preparing plates for customers was performing multiple tasks without washing hands prior to handling ready to eat foods with hands. Corrected
- Employee working the grill was also preparing plates for customers and is not using a barrier, such as gloves or utensils, to handle ready to eat foods as plates are prepared. No bare hand contact training procedure was available for review. Corrected
- Raw wooden table located next to the steam table needs to be sealed to prevent moisture from absorbing into the wood.
- Wiping towel storage bucket located at waitress station needs to have the proper amount of sanitizing solution to properly sanitize tables and counters in dining area. Corrected
- Clean the inside area of the reach-in freezer unit, reach-in cooler unit, and the cold hold unit located next to steam table
- Eggs must be held cold and not set out at room temperature unless using time as a public health control. Corrected
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11/17/2015 | 84 |
- Need to paint or seal the wooden table next to the steam table
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06/30/2015 | 97 |
- Make sure all employee drinks are in a cup with a lid and straw and stored below or away from food prep or food handling areas.
- Make sure all containers of ready to eat foods (like soup) being stored inside the reach-in cooler unit have date markings on them for proper rotation. All containers need to have the date marking.
- Do not store spray bottle of stove cleaner on the clean dish rack, located above the 3 compartment sink. Store all toxic chemicals away from food or clean dishes
- You must have at least one certified food manager on duty at all times of operation. Most current certification expired in 2014.
- Make sure all raw flour tortilla dough is stored in food grade bags or containers and not in grocery type plastic bags with red and yellow ink lettering
- Make sure wooden table located next to hot hold steam table is painted or sealed to make it non-absorbant and easy cleanable
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02/02/2015 | 83 |
- Make sure employees wash hands between tasks when handling food products. Employee observed handling raw dough, changing tasks and not washing hands before returning to handle the dough.
- Make sure hand washing sink in kitchen is not blocked during operation. During inspection, the hand washing sink was blocked with a black tub of vegetables, this prevented the employees from washing hands properly.
- Make sure hand sink does not get blocked at anytime, because employees need to be able to wash their hands.
- Make sure all soap and other cleaning chemicals are stored away from food. Observed a bottle of dish soap on the top shelf of the dish rack with an uncovered tub of raw beans below. This shelf is behind the 3 compartment sink
- Make sure 3 compartment sink is set up properly in order to wash, rinse, and sanitize equipment and dishes properly. Observed the sanitizing sink without any sanitizing solution while in operation. This was corrected during inspection
- Make sure one manager or employee on duty at all times has a current certified food manager training certification. The posted certification had expired.
- Make sure plastic bags used to hold barbacoa meat inside the hot hold steam table unit is made of a food grade material.
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11/03/2014 | 77 |
- all employee drinks must have a lid and a straw in addition be stored away from food/work areas
- All wares must be washed, rinsed and sanitized utilizing all 3 compartments and air dried.* observed food handler use only 1 compartment
- discontinue using cracked or broken wares for food storage.* discontinue storing in use utencils between wall and sink
- Post most recent report
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04/09/2014 | 87 |
- At time of inspection, beans were set on table to cool at room temperature. Ensure proper cooling of hot foods; 135-72 degrees F within 2 hours. Ensure hot food is being placed on ice bath or ice stick is being used to cool down hot food before refrigeration.
- At time of inspection, handsink had no hot water. Soap and paper towels were not available. Ensure handsinks are equipped with soap and paper towels at all times. Ensure hot water at 100 degrees F is available at all times.
- At time of inspection, personal drinks were being stored in dry storage area next to spice containers as well as in the ice machine. Ensure all personal drinks are being stored separate from any customer product as well as food preparation areas.
- At time of inspection, prepared food in cooler was only labled with the preparation date. Ensure all food being kept for more than 24 hours, hasa a use-by date label. Use-by date label must not exceed 7 days; day one being the preparation date.
- At time of inspection, restrooms and handsink stations did not have hot water available. Ensure handsinks in both restrooms and kitchen have hot running water of at least 100 degrees F.
- At time of inspection, handsink station in kitchen was not equipped with soap. Ensure all handsinks are equipped with soap and paper towels at all times.
- Toxic items stored with items needing protection. Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels. DISCONTINUE THE USE OF HOUSEHOLD PESTICIDES SUCH AS RAID OR HOT SHOT. FOUND 2 CANS OF HOUSEHOLD GRADE SPRAYS IN KITCHEN AREA.
- At time of inspection, certified food manager was unavailable. Ensure at least one person at the establishment is Food Manager Certified at all times of operation and has certificate available at the establishment.
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06/24/2013 | 71 |
- At time of inspection, container of cooked ground beef in the reach in cooler was at 59 degrees F. Employee stated the food had been in unit since last night. All other food in the cooler was at 41 degrees F and unit was working properly. Ensure cooked food is cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours.
- Observed a can of tomatoes with a deep dent near the rim. Ensure canned goods are in good condition and free of dents.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed container of raw beef stored in shelf above container of ready to eat food (produce). Ensure all raw animal products are stored below and away from ready to eat foods.
- Observed date label for cooked food consisting only of the prep date. Ensure all cooked food being kept for more than 24 hours is date labeled with the USE BY DATE. The USE BY DATE should not exceed 7 days from the prep day and the prep day will count as day 1.
- 229.167 (e) (3) (A) no towels. At time of inspection, the handsink in the kitchen did not have paper towels. Ensure all handsinks are equipped with paper towels at all times. Corrected on site.
- 229.168 (c) (1) toxics stored. Observed chemicals stored in shelf with paper towels and boxes of plastic spoons at the front counter. Ensure all chemicals are stored in an area that will not cause possible contamination of foods, wares, or single use/service items. Corrected on site.
- Observed bottom microwave in the kitchen with food debris. Ensure the microwave is cleaned on a routine basis to prevent accumulation of food debris.
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01/31/2013 | 74 |
- Potentially hazardous food in the reach in cooler/cold hold unit was at temperatures between 56-61 degrees F and had been in unit for more than 4 hours. Ensure all potentially hazardous food is at 41 degrees F or below.
- 229.166 (i) (1) (B) HWS improper use. Observed tray of dough for tortillas being stored on top of handsink and a plastic bag in the handsink. Ensure handsink is not used to store trays of food or other items. Handsink is for handwashing only.
- Observed employees handling ready to eat food (tortillas) with bare hands. Establishment does not have bare hand documentation in place. Ensure employees use a barrier, such as gloves or untensils, when handling ready to eat food or have bare hand documentation in place. Inspector gave owner information sheet about bare hand documentation from the state website.
- 229.164 (o) (7) (A) consume by date (prepared). Observed containers of prepared food in the fridge that were made 2 days ago. Ensure all prepared food that is kept for more than 24 hours has a date label with the USE BY date. The USE BY date should not exceed 7 days and the prep day will count as day 1. For example, refried beans made on 10-5-12 will have a date label with the USE BY date of 10-11-12
- Cold hold unit/reach in cooler was at 59 degrees F. Ensure cold hold unit/reach in cooler is at 41 degrees F or below when storing potentially hazardous foods. Do not use unit until it is at 41 degrees F or below.
- 229.165 (f) (12) (B)integral thermomter. Cold hold unit/reach in cooler did not have a thermometer located inside to ensure unit is at proper temperature. Ensure there is a thermometer located inside unit to ensure unit is at 41 degrees F or below.
- Observed microwave with accumulated food debris inside. Ensure miscrowaves are clean to sight and touch and cleaned/sanitized on a routine basis.
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10/05/2012 | 74 |
- Prepared menudo in fridge was temped at 48 degrees F. Menduo was prepared in the morning and put in the fridge to cool at 5am. Menudo has been off temperature for more than 4 hours.
- 229.166 (i) (1) (B) HWS improper use. Observed cup and utensils in handsink. Ensure handsink is used for handwashing only and is not used for washing, storing, or dumping other items.
- 229.166 (f) (2) (A)HWS>100F. At time of inspection, the handsink in the restrooms did not have hot water. Ensure all handsink are at least 100 degrees F. Corrected on site
- 229.167 (e) (2) no soap. At time of inspection, handsink in kitchen did not have soap. Ensure all handsinks are equipped with soap at all times.
- Observed employee cleaning wares and skipping the rinse step. Ensure the following procedure is followed when cleaning wares: wash (soap and water), rinse (water), sanitize (bleach and water), and air dry
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05/21/2012 | 81 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs were stored on prep table in storage area. At time of inspection, employee stated they had been sitting on the table for 5 hours. The temperature was 69 degrees F. Eggs were voluntarily destroyed. Ensure raw shelled eggs are stored at 45 degrees F or below and should not be off temperature for more than 4 hours.
- 229.163 (i) not in HWS. Observed employee wash hands in 3 compartment sink. Ensure employees wash hands only in the designated hand sink.
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01/05/2012 | 91 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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 (f) (2) (A) (i) (II) separation raw/cooked. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Provide thermometer in walk in cooler.
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06/22/2011 | 74 |
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