- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE; Make sure to separate hot dogs from raw bacon by keeping them within their own containers while in the walk in cooler. No cross contamination seen, but the possibility exists.
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01/12/2016 | 96 |
- Establishment will need to make sure to provide dates for all prepared, refrigerated, potentially hazardous foods kept longer than 24 hours with a use by/discard by date; also make sure that the food items provided with a use by date is no more than 7 days.
- 229.167 (e) (2) no soap; Provide handsoap within public restroom.
- 229.165 (h) (2)thermometer available; Provide a thermometer for small reach in cooler in kitchen area(where tacos are done).
- 229.165 (m) (1) (A)not clean; Make sure to clean container holding tongs for customer self-service items(pickles and other items).
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10/01/2015 | 87 |
- Make sure to provide preparation dates and use by/discard dates for all prepared, refrigerated, potentially hazardous foods that are held within the facility for more than 24 hours. 229.164 (o) (7) (A) consume by date (prepared).
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06/24/2015 | 96 |
- 229.164 (f) (2) (A) (iv) not covered; Will need to make sure that raw chicken(observed within walk in cooler) is stored below peppers to avoid possible cross contamination and that container holding peppers is covered to protect it.
- 229.164 (o) (7) (A) consume by date (prepared); Need to make sure that all prepared, refrigerated, potentially hazardous foods are provided with a use by/discard by date when kept in facility for more than 24 hours.
- Make sure to keep only approved pest control products within facility; will need to make sure to remove black flag ant and roach chemical, since this is for household use only. 229.168 (d) (2) (A) (ii) not according to label.
- Need to make sure that all utensils are clean to sight/touch(serving spoons still dirty); also need to make sure the large black container holding these kitchenwares is clean to sight/touch. 229.165 (m) (1) (A)not clean.
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03/06/2015 | 86 |
- 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.
- 229.167 (e) (2) no soap; Make sure to always provide soap at employee's handwashing sink and within customer restroom.
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10/02/2014 | 93 |
- Will need to provide labels for prepackaged ice bags sold for retail; label should contain name/physical address of establishment. 229.164 (r) (1) (B) (iv) manufacturer info.
- Establishment will need to make sure and note when sausage/shelled eggs/raw bacon were removed from temperature control when only time is used as the public health control; all potentially hazardous foods that are held and not used immediately should be recorded in this manner. Establishment may also keep these potentially hazardous food items on ice and maintain temperature at 41 degrees F. 229.164 (o) (9) (A) (i) Time Only.
- Establishment must make sure and use all refrigerated, potentially hazardous foods within 7 days of preparation; there are some food products within walk in cooler that were prepared on 3/21/14; will also need to make sure and provide use by/discard dates for all refrigerated, potentially hazardous foods that are ready to eat and kept in facility for more than 24 hours. 229.164 (o) (7) (A) consume by date (prepared).
- Will need to make sure and keep employee handwashing sink free/accessible at all time(purse inside sink). 229.166 (i) (1) (A)HWS not accessible.
- Will need to provide soap at employee handwashing sink in kitchen area. 229.167 (e) (2) no soap.
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04/02/2014 | 86 |
- Will need to make sure and always provide handsoap at the employee's handwashing sink. 229.167 (e) (2) no soap.
- Food manager certification expired 7/31/13; will need to renew certification or register by 10/24/13.
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10/04/2013 | 94 |
- Make sure to separate raw food items(raw chorizo)from hotdogs by keeping in separate containers/bins.
- Do not store opened container of putty next to large single service to go trays; keep all chemicals stored below/away from these items. 229.168 (c) (1) toxics stored.
- Will need to make sure that at least one employee is food manager certified during all hours of operation; should be able to show documentation/certificate upon request.
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04/02/2013 | 90 |
- 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.
- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- No soap at the restroom hand sink. Supply the restroom hand sink with soap.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
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10/03/2012 | 87 |
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. PHF must be cooled from 135?F to 70?F within 2 hrs.(need an ice bath for foods)
- 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.
- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Repair the leak under restroom commode.
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01/10/2012 | 82 |
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