- Observed ready to eat food in walk in cooler that is missing use by date. Ensure all ready to eat food stored longer than 24 hours; carne guisada, chili, etc. has a use by date marked. Use by date not to exceed 7 days from day food was prepared.
- Observed food debris inside container holding clean utensils. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/25/2016 | 93 |
- Observed personal drink on same table where tortillas are made. Observed personal drink on table where food is stored. Ensure all personal drinks/food are kept in a designated area; separate from all food prep/work areas. Drinks are to be kept in a cup with a lid and straw.
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10/29/2015 | 96 |
- Observed cooked chicken placed on drying surface of three compartment sink. Discotinue use of three compartment sink for purposes other than ware washing; all food prep is to be done in designated food prep areas.
- Observed personal drink next to cut lemons; food prep area. Ensure all personal drinks are kept in a designated area; separate from food prep/work areas.
- Observed styrafoam cups and plastic cup submerged in ice. Discontinue to store cups inside ice. Only the ice scoop can be stored in ice (with handle sticking out).
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07/07/2015 | 96 |
- Observed food debris accumulated inside cold hold cooler. Ensure all food debris is eliminated.
- Observed food residue in tray that holds cleaned utensils. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/20/2015 | 97 |
- OBSERVED TOWEL HANGING OFF HAND SINK IN KITCHEN. DISCONTINUE TO STORE ANY ITMES IN/ON HAND SINK. HAND SINK TO BE USED FOR HAND WASHING PURPOSES ONLY/AT ALL TIMES.
- LATEST ROUTINE INSPECTION IS NOT POSTED IN CUSTOMER VIEW. ENSURE LATEST ROUTINE INSPECTION AND CURRENT FOOD PERMIT ARE POSTED IN CUSTOMER VIEW AT ALL TIMES.
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12/02/2014 | 93 |
- Observed carton of raw eggs placed above ready to eat food in walk in cooler. Ensure all raw animal products are stored below and away from all ready to eat food at all times.
- Observed ready to eat food in walk in cooler that is missing use by date. Ensure all ready to eat food stored longer than 24 hours; carne guisada, chili, etc. has a use by date marked. Use by date not to exceed 7 days from day food was prepared.
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07/15/2014 | 92 |
- Cooked chicken in walk in cooler was at 124 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Cold hold unit directly behind prep table/hot hold unit, is off temperature; 45-50 degrees F. Ensure all food held cold maintains a temperature of 41 degrees or below at all times.
- Observed personal drink next to meat slicer. Ensure all personal drinks are kept separate from any/all work areas at all times. Drinks are to be kept in a cup with a lid and straw.
- Eggs in walk in cooler are stored above ready to eat food. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Cold hold unit is off temperature ~45-50 degrees F. Ensure all cooling units are in good reapair and maintaining a temperature of 41 degrees F or below at all times.
- Metal tray used to store cleaned kitchen utensils has an accumulation of old food debris. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized as needed.
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03/14/2014 | 76 |
- Observed employee wipe hands off on apron before returning to work on food without washing hands properly first. Ensure all employees are washing hands properly; soap and hot water for at least 30 seconds, before returning to work on food with bare hands.
- Observed employee use hand sink to rinse out a pot. Ensure only hand washing is done at all hand sinks.
- At time of inspection, observed prepared, potentially hazardous food in walk in cooler without a use by date mark. Ensure all prepared/ready-to-eat food stored longer than 24 hours has a use by date mark at all times. Use by date mark not to exceed 7 days; day 1 being the preparation date.
- Cold hold unit temperature is at 45 degrees F. Food in cold hold unit is at 46 degrees F. Ensure all coolers and food stored in them maintain a temperature of 41 degrees or below at all times.
- At time of inspection hand sink that is to the left as you are walking into the kitchen area is missing paper towels. Ensure all hand sinks are equippedn with soap and paper towels at all times.
- At time of inspection, certified food manager was not present. Ensure at least one person at this establishment is food manager certified and present during all business hours; provide certificate/credential.
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10/08/2013 | 79 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw hamburger patties stored on top shelf above ready to eat foods (bread, guacamole, etc) in reach in cooler/cold hold unit. Ensure all raw animal products are stored below and away from ready to eat foods, such as bread and guacamole.
- 229.168 (b) working container not labeled. Observed green bucket with a blue powder. Bucket did not have a label identifying substance. Ensure containers used for chemicals are labeled with the chemical name.
- Observed lack of an air gap between the bottom of the pipe and top of the drain at the handsink and 3 compartment sink. Ensure there is an air gap between the top of the drain and bottom of the pipe that is 2x the diameter of the pipe.
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01/15/2013 | 90 |
- Observed personal food (pizza) and presonal beverage stored on top of and next to food for establishment. Ensure personal food and beverages are stored in a separate desigated area.
- Observed food handler wearing rings and watch. Ensure food handlers are not wearing any jewelr on the wrist or hands.
- Observed employee handling cooked tortiallas and an employee handling chips with bare hands. Establishment's procedures are to wear gloves when handling ready to eat food. Ensure employee's have a barrier when handling ready to eat food, such as gloves, or bare hand documentation is in place.
- Walk in cooler temped at 46 degrees F at time of inspection and is being sued for potentially hazardous foods. Ensure walk in cooler is at 41 degrees F or below when storing potentially hazardous foods.
- There was not an air gap observed between the pipe and drain under the handsink and 3 compartment sink. Ensure there is an air gap that is 2x the diameter of the pipe between the top of the drain and the pipe.
- Various containers of potentially hazardous foods were temped between 44-60 degrees F. Ensure potentially hazardous foods in cold hold are at 41 degrees F or below.
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09/18/2012 | 81 |
- Potentially hazardous food in walk in cooler temped between 50-56 degrees F. Potnetially hazardous food that was off temperature was put in trash and denatued with bleach.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored above brisket and raw beef stored next to produce. Ensure all raw animal products are stored below and away from ready to eat and prepared foods.
- Walk in cooler temped at 52 degrees F. Ensure walk in cooler is at 41 degrees F or below. Do not store potentially hazardous food in walk in cooler until it is at proper temperature. Use other coolers or freezers to store food.
- Observed leak at ice machine for wastewater. Manager on duty said the leak is being repaired. Ensure leak is repaired so water does not pool on floor. Ensure pooled water is eliminated.
- 229.165 (h) (3)thin probe available. At time of inspection, there are not thin probe thermometers available to check temperatures of food. Ensure thin probe theremometers are available.
- 229.165 (h) (2)thermometer available. At time of inspection, reach in cooler at the cold hold unit did not have a thermometer inside. Ensure all coolers are equipped with a thermometer. Units should be at 41 degrees F or below.
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05/03/2012 | 82 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw meat being stored above produce and read to eat foods in walk in cooler. Ensure all raw meats are stored below ready to eat food to avoid cross contamination.
- 229.166 (g) (4) (B)backflow preventer. Mop sink did not have backflow preventer device. Ensure a backflow prevention device is attached to mop sink faucet.
- Ch 13, Art II, section 13-26 Display permit. Ensure permit is renewed and posted. 10 Day Notice-January 19, 2012: Ensure food permit is renewed and paid for.
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01/04/2012 | 89 |
- 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.
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08/16/2011 | 96 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Display current Food License in customer view.
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03/29/2011 | 97 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Expired food license.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If persons are touching cooked food with bare hands, and not wearing gloves. Then establishment must provide documentation on bare hand contact. Documentation must state that employees perform a double hand wash, pluse either a hand sanitizer, or nail brush, or gloves. Then employees must sign documentation.
- 229.163 (n) (2) (A) closed beverage container. All personal drinks must have a cover and straw.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food in cooler for over 24hrs., must have a label stating time and date prepared. Due to food in cooler appearing to be in sound condition, will not require establishment to dispose of food at this time.
- 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135 degrees or hotter. Beef, chicken, and beans in steam table at 130 degrees.
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06/22/2010 | 80 |
| No violation noted during this evaluation. | 12/11/2008 | 78 |
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