- During the time of inspection an employee opened the back door with gloved hands and attempted to resume cutting raw vegetables without changing gloves in between tasks. Ensure employees change their gloves in between tasks.
- Observed an uncovered container of raw, chopped vegetables directly on top of raw meat in the back reach-in cooler. Protect food from contamination by storing food in packages, covered containers, or wrappings and ensure raw meats are separated from vegetables.
- Observed two unlabeled spray bottles in the kitchen area during the time of inspection. Ensure all spray bottles are properly labeled with the common name of the toxic chemical.
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01/04/2016 | 89 |
- Use handwashing sink for handwashing only.
- 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 to work, or control measures approved by the regulatory authority.
- Label spray bottles with common name of toxic material.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Ensure the beverage station nozzles are cleaned on a regular basis to prevent mold/mildew growth. Ensure the ice machine is cleaned on a regular basis to prevent mold/mildew growth. Ensure food is stored at least 6 inches above the floor in the walk-in cooler.
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09/25/2015 | 83 |
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
- PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX. WINDEX, 409) PROVIDE FOR WIPING CLOTH SOLUTION TO BE 50-100 PPM. (NO BLEACH)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE SCOOP (STORE ON DRY/CLEAN SURFACE), UTENSILS, UTENSIL BIN)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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05/28/2015 | 88 |
- Employee drinks must be consumned away from the food prep or warewash areas.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat or chew while in the food service line.
- There must be at least person per shift who is Food Manager certified.
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01/16/2015 | 93 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous foods (PHF) not at required temperature in the walk in cooler (WIC). COndemned about 260 lbs of PHF held in the WIC at 52-53F. Do not store PHF in WIC until it is able to hold foods at 41F or below.
- 229.166 (i) (1) (B) HWS improper use. The handsink must be used for handwashing only.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food and food contact surfaces.
- Accurately label toxic chemicals: bleach stored in Dawn bottles must be labeled as "Bleach.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and AWAY from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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. Condemned unmarked PHFs such as rice, mixed vegs, salsa, etc. stored in WIC for more than 24 hrs.
- 229.165 (f) (12) (B)integral thermometer. Replace inaccurate/damaged/broken thermometer/s such as thermometer in walk-in cooler.
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06/09/2014 | 77 |
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE SMOOTH, EASILY CLEANABLE AND NON ABSORBENT. (ICE SCOOP (STORE ON DRY/CLEAN SURFACE), CAN OPENER, ICE MACHINE (INSIDE))
- DISCONTINUE EATING IN KITCHEN. (PROVIDE AN AREA IN DINING ROOM THAT EMPLOYEES CAN SIT AND EAT.) PROVIDE A LID AND STRAW FOR EMPLOYEES PERSONAL DRINKS. (OPEN DRINKS IN KITCHEN)
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07/23/2013 | 93 |
- PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM ALL FOOD CONTACT SURFACES. (TOXIC SPAY BOTTLES ON TOP OF ICE MACHINE)
- FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE SCOOP (STORE ON DRY CLEAN SURFACE), ICE MACHINE (INSIDE), CAN OPENER, SODA NOZZLES, UTENSIL BIN, UTENSILS)
- HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. (DISCONTINUE USING AS DUMP STATION AND RINSING WASH CLOTHS OR PRODUCE)
- PROVIDE FOR RAW EGGS IN WALK IN COOLER TO BE STORED AT BOTTOM OF SHELF. (OBSERVED EGGS STORED ABOVE OTHER FOOD PRODUCT) DISCONTINUE STORING FOOD PRODUCT CONTAINERS INSIDE OTHER FOOD PRODUCT WITHOUT A PROTECTIVE COVERING. (COOKED CHICKEN BOWL PLACED INSIDE CONTAINER STORING SOUP WITHOUT ANY BARRIER)
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03/19/2013 | 87 |
- 229.165 (m) (1) (A)not clean; CLEAN UPPER INTERIOR OF ICE MACHINE DUE TO BLACK BUILDUP; MAKE SURE TO DISCARD/REPLACE ANY PLATES/BOWLS WHERE CHIPPED ON THE SURFACE(PART WHERE THE FOOD CONTACTS PLATE/BOWL).
- 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. (GRAVY, GUISADA, AND OTHER FOOD ITEMS WITHIN WALK IN COOLER).
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09/20/2012 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared); Provide consume by/use by dates for all refrigerated, potentially hazardous food prepared and held in a food establishment for more than a day or 24 hour period( refried beans).
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05/08/2012 | 96 |
- 229.164 (a) - Honestly presented; FLOUR BEETLES OBSERVED WITHIN CONTAINER OF FLOUR; DISCARDED
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01/04/2012 | 96 |
- MAKE SURE THAT ALL DRINKS ARE COVERED WITH A LID AND STORED AWAY FROM FOOD ITEMS(CHIPS)TO PROTECT FROM POSSIBLE CONTAMINATION. 229.163 (n) (1) eat.drink.smoke..
- 229.164 (o) (7) (A) consume by date (prepared); MAKE SURE THAT ALL REFRIGERATED, POTENTIALLY HAZARDOUS FOODS PREPARED AT ESTABLISHMENT AND KEPT FOR LONGER THAN 24 HOURS ARE INDICATED BY A CONSUME BY/USE BY DATE(REFRIED BEANS, MENUDO, ETC.).
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09/30/2011 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared); MAKE SURE TO LABEL ALL PREPARED REFRIGERATED, POTENTIALLY HAZARDOUS FOODS WITH A CONSUME BY/USE BY DATE IF HELD LONGER THAN 24 HOURS(MENUDO, OTHER FOODS).
- 229.168 (d) (2) (A) (ii) not according to label; MAKE SURE TO REMOVE ALL RAID INSECTICIDAL PRODUCTS FROM ESTABLISHMENT, SINCE THESE PRODUCTS ARE NOT FOOD ESTABLISHMENT APPROVED.
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06/07/2011 | 93 |
- Need to make sure small reach in cooler near stove is maintaining temperature of 41 degrees F and below; milk not being kept at appropriate temperature(reading at 56 degrees F); discarded; Find an alternate cooler to store items in until serviced.
- 229.163 (h) (6) wash as needed; Make sure all employees wash hands whenever changing tasks.(ie wash hands after handling cleaning equipment and before going back to working with utensils and cooking food items on grill).
- 229.165 (h) (2)thermometer available; Make sure to provide a thermometer in all reach in coolers.
- 229.165 (d) (1) (B)free of breaks, cracks; Discard cracked ice scooper and all very discolored cutting boards in establishment.
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01/11/2011 | 85 |
- 229.163 (h) (1) after touching body; Employees need to make sure to wash hands immediately after touching any part of the body and before working with clean utensils and equipment.
- 229.166 (i) (1) (B) HWS improper use; Make sure to use handwashing sink only for handwashing and not for rinsing dirty rags or storing them in sink.
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to label a consume by date for all refrigerated, prepared food items(chicarrones and other food items in walk in cooler).
- 229.168 (c) (1) toxics stored; Store windex below and away from clean kitchen utensils and not next to them.
- 229.165 (h) (2)thermometer available; Make sure to place a thermometer in small reach in cooler in prepartation area(adjacent from stove area).
- Remove all dented cans in outside storage area and set aside.
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09/02/2010 | 78 |
| No violation noted during this evaluation. | 05/11/2010 | 100 |
| No violation noted during this evaluation. | 02/10/2010 | 100 |
| No violation noted during this evaluation. | 02/04/2009 | 89 |
| No violation noted during this evaluation. | 10/03/2008 | 77 |
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