| No violation noted during this evaluation. | 02/15/2016 | 100 |
| No violation noted during this evaluation. | 08/28/2015 | 100 |
- Ensure all backflow preventers are properly functioning. (Backflow preventer at mop sink must not leak.)
- Ensure all food contact utensils are in good repair. (Two knives used found at food prep line found to have damaged blades. Replace all damaged utensils.)
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12/01/2014 | 94 |
- Ensure all canned food items are in sounds condition. (Two 6lb 3oz cans of jalapenos found to be heavily dented.)
- Ensure all backflow prevents are properly functioning. (Backlow preventer at mop sink leaks when water is turned on.)
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06/02/2014 | 92 |
- Ensure all food contact utensils are properly stored. (Tongs used for cooking breakfast tacos found stored on top of open-top cooler.)
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12/04/2013 | 97 |
| No violation noted during this evaluation. | 06/06/2013 | 100 |
- REFRIGERATION UNIT AT 55F. MAY ONLY KEEP NON-POTENTIALLY HAZARDOUS FOODS AND UNCUT FRUITS/VEGATABLES IN THIS UNIT. MOVED JALEAPENO RANCH TO WALK-IN COOLER.
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11/29/2012 | 95 |
- WALK-IN REFRIGERATION UNIT ITEMS BETWEEN 42F-47F. LOCATED IN KITCHEN AND HAS BEEN OPENED AND CLOSED DURING LUNCH RUSH. ICE DOWN MILK. ADJUST TEMPERATURE/HAVE UNIT SERVICED TO ENSURE MAINTAINING FOODS AT 41F OR BELOW.
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12/12/2011 | 95 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
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05/09/2011 | 96 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- 229.164 (a) - Honestly presented.**DISCARD SLICED TOMAOTES WITH MOLD DAMAGE
- 229.165 (h) (2)thermometer available. Thermometer reading 50 degrees F, actual temperature at 44 degrees F. Provide thermometer in walk in cooler.**WALK-IN COOLERS MUST HAVE A THERMOMETER INSIDE FOR ACCURATE TEMPERATURES.**ALL REFRIGERATORS MUST HAVE READILY ACCESSIBLE THERMOMETERS TO READ TEMPERATURES.
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10/12/2010 | 88 |
- PROVIDE THAT EMPLOYEES NOT HAVE BEVERAGES/OPEN CONTAINERS IN KITCHEN AREA
- PROVIDE THAT WHEN CANS ARE OPENED, FOODS ARE REMOVED AND PLACED INTO FOOD GRADE CONTAINERS.
- PROVIDE THAT ALL OPEN PACKAGES OF FOOD, AS WELL AS COOKED/PREPARED FOODS IN COOLERS ARE DATE LABELED WITH A CONSUME BY DATE
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04/13/2010 | 88 |
- (1). Provide for employee drinks to be equipped with a lid and straw, and stored properly away from food contact surfaces. (2). Provide for dishes to be maintained in a sanitary matter--must be washed/rinsed/sanitized, and allowed to air dry.
- (1). Provide for all food items to be stored properly with a lid and/or cover. (2).Provide for visible light in ice machine to be sealed to prevent any contamionation. (3). Provide for all potentially hazardous food items to be stored in the following order from top-->bottom: (a). vegetables/cooked foods (b). raw seafood (c). raw beef (d). raw pork (e). raw poultry--poultry observed stored over pork. In addition please remove cracked eggs. (4). Provide for single-use items, such as plastic utensils to be protected and/or covered to prevent contamination.
- Provide for handsink to be accessible at all times; mop bucket blocking access.
- Provide for all handwashing facilities to be equipped with soap and paper towels. Handsink should not be used to rinse blender between each use; must be properly washed/rinsed/sanitized. In addition, please provide a handwashing only sign, or a sign that demonstrates the proper handwashing steps.
- Provide for sanitizing solution the be properly used; tested at 200 ppm; should be at 50-100 ppm.
- Provide for all non food contact and food contact surfaces to be clean and sanitary. For example: racks used to store dry wares, general dusting of non food contact surfaces, and please refrain from storing single use gravy containers on unsanitary surface.
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01/07/2010 | 80 |
| No violation noted during this evaluation. | 12/22/2008 | 96 |
| No violation noted during this evaluation. | 02/21/2008 | 93 |
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