- Replace the damaged plastic hand scoop stored inside the raw pinto bean bulk bin
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02/29/2016 | 97 |
| No violation noted during this evaluation. | 11/03/2015 | 100 |
- Employee beverages must be stored away from food prep areas and must have a tight fitting lid with a straw to avoid hand to drinking spout contact.
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06/01/2015 | 96 |
- Make sure disposable type paper towels are available at employee hand washing sink in kitchen at all times of operation
- Need to have most current inspection report posted for public view at all times
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01/20/2015 | 94 |
- Make sure employee drinks (coffee) are not being stored on prep tables, while food is being prepared. Observed a cup of coffee, without a lid, on the prep table next to ready to eat tortillas.
- Make sure the current certified food manager on duty has evidence of course taken with an expiration date while on duty.
- Make sure the most recent inspection is posted in public view. Post this inspection (10-10-2014) as the most recent.
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10/10/2014 | 90 |
- Observed chicken and chicken stock at 46 degrees F on the hot hold unit, the food was transferred to a pan and placed in the hot hold unit. The menudo was at 104 degrees F, this food item was transferred to a pan and placed in the hot hold unit. Both food items were in the refrigeration unit prior to being transferred. Ensure all potentially hazardous foods are reheated to 165 degrees F in 2 hours prior placing on the hot hold unit.
- Observed dish cloths and heat pad in the kithen hand sink. Use this sink for hand washing only.
- Observed raw beef defrosting above caldo de pollo. Caldo did not have cover. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed roach floating in on of the sanitizing compartment of the three compartment sink, a second was walking on the wall above the three compartment sink and the third was crawling on the hand sink. Pest control visits establishment every three months last visit was 06/29/2013. Eliminate the presence of insects by using any approved means. Pest control needs to write down suggestions on how to eliminate presence (ex. seal up holes, clean floors, etc).
- Observed no chlorine in the sanitizing bucket located in the wait staff area. Ensure all sanitizing buckets have sanitizer with correct concentration.
- Observed refrigeration and freezer unit needing to be cleaned inside and outside. Observed the kitchen shelves and microwave needing to be cleaned. Observed coffee cups with chips on the rim. Clean and sanitize all equipment to be used for food storage, prep, or service.
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09/19/2013 | 78 |
- 229.164 (f) (2) (A) (iv) not covered. Observed contaiers with food made the previous day uncovered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed a roach on the clipboard in the dinning area. Pest control last visit was 03/19/2013. Establishment owner needs to speak with pest control for recommendations to eliminate the presence of roaches.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed coffee cups with cracks, and chip on the rim. Discard and or replace unsafe equipment.
- 229.165 (m) (1) (A)not clean. Observed refrigeration unit with food debris, and standing water inside the unit. Ensure refrigerator next to mop sink is cleaned.
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04/01/2013 | 90 |
- 229.163 (f) (2) (C) drying hands.
- apply handsanitizer after washing hands.
- Water leaking in small reach in refrigerator. Investigate and correct. All surfaces in small reach in refrigerator must be cleaned including dividing racks.
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11/19/2012 | 93 |
- Observed food handler with painted nails.Food handler must remove polish or wear gloves.
- Potentially Hazardous food not at required temperature in cooling unit. Ensure to service cooler and do not place potentially hazardous foods in cooler until cooler has been been serviced.
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07/10/2012 | 91 |
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer. Front handwashing sink not equipped with handsanitizer. Cos.
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03/12/2012 | 91 |
- Observed food handlers wiping hands on dry towels and on aprons instead of washing their hands. All food handlers must wash their hands as needed between tasks. 229.163 (h) (6) wash as needed.
- No documentation on file regarding proper training of food handlers of RTE foods. Establish proper documentation,procedure and corrective action. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in kitchen but is blocked with objects and employees cannot have access to it.
- 229.167 (e) (3) (A) no towels. No paper towels at handsink.Paper towels must be available at all times.
- 229.167 (p) (11) (C)insects/pests not minimized.Observed ants on shelving and on floor throughout establishment. Contact pest control and keep receipt.
- 229.168 (b) working container not labeled. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- No Certified Food Manager at time of inspection however a CFM was presented midway of inpection. A CFM must be available during all hours of operation and this may require more than one person with certification.
- Observed an Ice scooper placed on top of ice machine, and surface not clean to sight and touch. Food contact surface must be clean all times, place ice scooper on or in a clean and dry surface.
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08/23/2011 | 66 |
- Condemned and discared 6 cartons of eggs due to improper temperature holding.
- No handwashing observed between food handlers between tasks. Advise all food handlers to wash their hands between tasks for 20 seconds with soap and water.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.166 (i) (1) (A)HWS not accessible. Table placed in front of handsink.Remove table and and do not place obstacles in front of handsink. Handsink must be accessible at all times.
- 229.167 (e) (3) (A) no towels. At time of inspection no paper towels at handsink. Paper towels must be available at all times.
- Throughly clean and sanitize racks inside of refrigerator and storage surfaces in the kitchen.
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01/20/2011 | 78 |
| No violation noted during this evaluation. | 05/13/2010 | 100 |
- Provide for hot water of at least 100 degrees F--currently water maxs out at 94 degrees F.( three compartment sink also maxs out at 94 degrees F)Provide for soap and towels at kitchen handsink.
- Must properly wash hands prior to touching ready to eat foods such as tortillas, shredded chesse with bare hands also use one of the following: gloves, tongs, tissue paper or alcohol based saniztizer. No soap/towels at handsink.
- Discontinue using towels on employee aprons. Store all wiping cloths in a sanitizing solution.
- Provide use by dates on all foods that are stored for longer than 24 hrs. ( menudo/refried beans,caldos---have no labels)
- Hot water must be readily available at all handsinks and three compartment sink. Max temperature after running for 3 1/2 minutes is 94 degree F.
- Provide for all foods to be reheated to 165 F before placing in the hot hold unit. Currently menudo is at 122 F that was stored in the reach in cooler.
- Provide for the ware washing to follow--1. wash (soap water) 2. rinse (clean water) 3. sanitize ( water bleach). Currently water temperature is at maxium of 94 degrees F and there are only 2 sink compartments in use.
- Discontinue using plastic bags as water stoppers (to keep water in three compartment sink).Provide for a mop sink to be installed ---do not throw mop water into the storm drain at the front of the bldg.--mop sink may go outside as along as has running water, is plumbed to sanitary sewer and is under a cover (roof).
- Provide for soap and towels to be available at handsink at all times.
- Do not store any items in handsink--currently full of washed dishes/pots.
- Do not use non food establishment pest control product in kitchen. (patio fogger at prep area)
- Disontinue using broken wares to store food items.**Do not reuse single service items such as plastic ziplock type bags/grocery type bags for food storage/non food grade storage containers (blue hefty tubs for bulk rice/beans/flour)***Provide for wiping cloths at dining area to be within 100-150 ppm sanitizer**
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10/15/2009 | 57 |
| No violation noted during this evaluation. | 03/11/2009 | 94 |
| No violation noted during this evaluation. | 07/16/2007 | 88 |
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