- At time of inspection, hand sink in kitchen was missing soap and paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Ensure at least one person at this establishment is present during all hours of operation. Certificate must be made available.
- Observed food residue/accumulation of food debris inside freezer and cooler. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- At time of inspection, current food permit was not posted. Ensure current food establishment permit and most recent inspection are posted in public view, at all times.
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03/26/2016 | 88 |
- all tcs foods must be at or below 41 degrees- salsa/guacamole at 67
- Label items purchased from another vendor and repackaged on site with establishment label*tortillas/tamales
- Place towels at hand sinks
- Use effective pest control for roaches
- Remove household pest control treatments/sprays
- Place thermometers in all coolers/use a thin probe thermometer for holding foods
- Post current permit
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09/27/2015 | 76 |
- All TCS foods must be at or below 41 degrees F - salsa/guacamole mix is at 67 degrees F
- All foods purchased from another vendor and re packaged on site must bear the establishment label*tortillas/tamales
- Use effective pest control for roaches
- Discontinue using household pest control- use commercial food products
- Use a thin probe thermometer for cooking- place an accurate thermometer in all coolers holding TCS foods
- Post current permit
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02/14/2015 | 79 |
- Observed a container of refried beans in the refrigerator at 185F degrees. 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 from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce 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.
- Internal temperature of foods in the refrigerator at ~48F degrees. All potentially hazardous foods must be kept at 41F degrees or below to prevent bacterial growth. Temperature was decreased in the refrigerator.
- Mop sink was clogged and not draining at time of inspection. Mop sink needs to be unclogged so that wastewater is being properly disposed of.
- Food permit is expired. New permit must be purchased within the next 10 days and posted in public view.
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09/06/2014 | 84 |
| No violation noted during this evaluation. | 03/08/2014 | 100 |
- Food Establishment Permit was not current. Permit must be paid within 10 days and posted in public view. Most recent Inspection Report must also be posted in public view.
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08/24/2013 | 97 |
- OBSERVED TEMPERATURE EGGS AT 50 DEGREES F. EGGS SHOULD BE AT 41 DEGREES OR BELOW.
- RAW MEAT WAS ABOVE READY TO EAT FOOD. ESTABLISHMENT WAS THAWING BEEF ABOVE READY TO EAT FOODS. ALL RAW MEAT OR OTHER RAW PRODUCTS SHOULD BE BELOW READY TO EAT FOOD.
- items that were stored for 24 hours or more were not date labeled. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.171(f)permit required. Permit requirement, prerequisite for operation. A person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority. Post most recent graded inspection report in customer view. display permit.
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06/16/2012 | 81 |
- 229.164 (o) (6) (A) PHF>135. All hot foods must be kept at 135 degrees, potatoe and egg at 125 degrees.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food in cooler, over 24 hours old, must be properly labeled with time and date prepared. Found bags of cooked meat and beans, with no labels on them.
- 229.166 (i) (1) (A)HWS not accessible. Do not place dishes and utensils inside handsink, it must be kept empty at all times, so employees can properly wash hands as needed.
- 229.167 (e) (2) no soap. All handsinks must have soap and papertowels.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for insects, found dead roach inside cooler.
- 229.168 (c) (1) toxics stored. Do not store cleaners, in position where they can contaminate food contact surfaces. Observed cleaners being stored directly next to an open package of coffee filters.
- Establishment must always have at least one person on duty with a food managers certification.
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06/19/2011 | 76 |
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