- Ensure registering and successfully completing a Food Manager Certification course so that there is a certified food manager on shift at all times.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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01/08/2016 | 93 |
- Exp. 7/29/15. Ensure registering and successfully completing a Food Manager Certification course.
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08/24/2015 | 97 |
- Two Cold hold units in front holding temperature at 50F, Reach-in in kitchen holing temperature at 40F.
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02/23/2015 | 95 |
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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10/21/2014 | 96 |
- At time of inspection, carne guisada was set to cool on countertop at room temperature. Ensure proper cooling of potentially hazardous food; place container in ice bath, use of ice stick, or blast chill method. Food must be brought from 135 degrees F to 70 degrees F within 2 hours.
- At time of inspection, handsink next to prep line, was used to drain soup and rice. A handwashing facility may not be used for purposes other than handwashing. Ensure only handwashing is done at all handsinks.
- At time of inspection, hot water was shut off at both handsinks due to a leak; as stated by manager and employee. A handwashing facility shall be maintained so that it is accessible at all times for employee use.
- Handsink in kitchen did not have paper towels available. Ensure all handsinks are provided with soap and paper towels at all times.
- Observed droppings, mouse trap, and mouse bait trap, in dry storage area. Ensure all droppings are eliminated. Pest control invoice was provided. Establishment is currently being treated for roaches and ants only. Ensure establishment is also being treated for mice.
- At time of inspection, Certified Food Manager was not present. Ensure at least one person at this establishment is Food Manager certified during all business hours and proper documentation is provided.
- Handsink hot water is currently shut off due to leak. Observe employees switch tasks while preparing food, without washing hands.
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07/30/2013 | 75 |
- 229.163 (i) not in HWS. Observed employee go outside with keys and upon return, dipped hands in a container of water before touching masa balls. Ensure employees wash hands at the designated handsink in between tasks and that hands are washed with hot water and soap for at least 20 seconds and dried with a paper towel.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.Observed raw beef stored above boxes of produce and next to shredded cheese in refrigerator closet to door. Observed raw shelled eggs stored next to potatoes in second refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods, such as produce and cheese.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in the refrigerators with date labels that only consisted of the prep date. Food had been in there for more than 24 hours. Ensure all prepared food that is 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 date and the prep day counts as day 1.
- At time of inspection, the handsink at the waitress station did not have hot water. Employee said valve was leaking and had to be switched off. Ensure the handsink is repaired so hot water is readily available. Hot water should be at least 100 degrees F.
- 229.167 (e) (2) no soap. At time of inspection, there was not any soap at the kitchen handsink (the only containers were 2 hand santiziers). Ensure handsink is equipped with soap at all times.
- 229.167 (e) (3) (A) no towels. At time of inspection, there was not any paper towels at the kitchen handsink. Ensure handsink is equipped with paper towels at all times.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, the food permit that is posted has a date of 2012. However, establishment is up to date on permit in system. Ensure the current food permit is posted in customer view.
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11/29/2012 | 78 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw meats and raw shelled eggs stored next to produce or ready to eat food in refrigerators in kitchen. Ensure all raw animal products are stored below and away from ready to eat foods, such as produce. When storing raw products, ensure they are stored according to cooking temperature in descending order (eggs/fish, beef, poultry).
- 229.164 (o) (7) (A) consume by date (prepared). At time of inspection, cook stated they keep food for more than 24 hours but there were not date labels on the prepared food in the refrigerators. Ensure all prepared potentially hazardous 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 from the prep date and the prep date is day 1. Example: rice made on August 1, 2012 will have a use by date of August 6, 2012.
- 229.167 (e) (3) (A) no towels. At time of inspection, there was not paper towels at the handsink in the women's restroom. Ensure all handsinks are equipped with paper towels at all times.
- Observed rodent droppings in the back storage room under the shelves and on the bottom 2 shelves. Ensure the droppings are eliminated and the areas are cleaned, sanitized, and disinfeced. Monitor area for rodent activity and if activity is noted, take appropriate action.
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08/06/2012 | 86 |
- 229.167 (e) (2) no soap. At time of inspection, handsink in kitchen did not have soap. Ensure handsink has soap at all times. Corrected on Site
- At time of inspection, sanitizer in 3 compartment sink was tested at 200 ppm. Ensure sanitizer is between 50-100ppm.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease/soil accumuation on sides of equipment located under vent hood. Ensure equipment is cleaned on a routine basis to prevent acculumation.
- 229.165 (b) (2) (B)single service/use not clean. Observed single service lids soiled with food debris. Soiled lids discarded. Ensure lids are protected from being soiled.
- 229.165 (m) (1) (A)not clean. Observed clean wares soiled with food debris. Ensure wares are thoroughly cleaned and sanitized prior to use.
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03/21/2012 | 91 |
- 229.163 (h) (9) contaminate hands. 1)WITNESSED COOK HANDLE OTHER NONFOOD ITEMS AND ONLY RINSING HANDS WITH COLD WATER BEFORE RETURNING TO HANDLE RTE FOODS. 2) WITNESSED DELIVERY MAN BRING INTO KITCHEN FRESH VEGETABLES, DID NOT WASH HANDS, TRIM GABBAGE HEADS WITH IN-USE KNIFE, INTRODUCE INTO COOLER, AND RETURN KNIFE TO PREP TABLE
- 229.164 (r) (1) (A) labeled properly. LARGE BINS UTILIZED FOR STORAGE OF DRY GOODS ARE NOT LABELED WITH COMMON NAME OF INGREDIENTS BEING STORED WITHIN (FLOUR BINS, RICE BINS, ETC.)
- DOUBLE HANDWASHING PROCEDURES NOT INCORPORATED OR ARE NOT BEING UTILIZED BEFORE HANDLING OF READY TO EAT FOODS
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. 1) SEVERAL COOKED, STORED, FOOD ITEMS NOT PROPERLY PROTECTED WITH COVERS OR LIDS INSIDE REACH IN COOLER. (BEANS, RICE, MEAT) 2) RAW SHRIMP BEING STORED ON TOP OF RAW, SHELLED EGGS.
- 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. 1) SEVERAL COOKED/PREPARED FOOD ITEMS BEING HELD IN COOLER WITHOUT DATE LABELS.
- 229.167 (p) (11) (C)insects/pests not minimized. EVIDENCE OF LIVE ROACHES SEEN IN KITCHEN AREA, STORAGE ROOM, AND IN DINING AREA
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. EVIDENCE OF RODENT DROPPINGS FOUND UNDER SHELVING IN REAR STORAGE ROOM. HOUSEHOLD RODENT CONTROLL DEVICES BEING UTILIZED IN EFFORT TO CONTROL PROBLEM
- A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION. AT TIME OF VISIT, NO PERSON ON DUTY COULD PRESENT A CERTIFIED FOOD MANAGER CERTIFICATION.
- Provide thermometer in walk in cooler. THERMOMETERS MISSING IN REACH-IN COOLER AND SMALL REACH-IN COOLER
- 229.165 (d) (1) (B)free of breaks, cracks. ALL FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT FREE OF CRACKS, CHIPS, BREAKS, ETC. 1) CUPS, GLASSES, PLATES, WITH WITH CHIPS, BREAKS, BEING UTILIZED FOR SERVICE OF CUSTOMER FOOD
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07/27/2010 | 65 |
- raw shelled eggs held at room temp 78F
- kitchen employee not properly washing hands with soap for at least 20 seconds
- no soap at kitchen handsink
- evidence of insects in rear bulk storage room
- bleach concentration for sanitizing step at 200ppm
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03/25/2010 | 82 |
| No violation noted during this evaluation. | 08/10/2009 | 76 |
| No violation noted during this evaluation. | 07/29/2008 | 83 |
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