- The two door "True" refrigerator broke before the inspection, and all the food was moved to another refrigerator. All of the food that had been stored over night was above 50 °F. All Temperature Controlled food for Safety (TCS) food must be stored below 41 °F. All TCS food was disposed of in the refuse receptacle in the rear of the establishment.
- A knife was found with jagged edges and a dead bug on it. All utensils must be maintained properly.
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03/17/2016 | 92 |
- Raw meat was stored above ready to eat food in the freezer. Raw meat and eggs must be stored below and away from ready to eat foods.
- Tortillas and beef were stored in trash bags and grocery bags. All food must be stored in food grade containers.
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12/07/2015 | 93 |
- Discontinue allowing empoyees to drink from open containers in the kitchen areas. Drinking cup shall be a cup, lid and a straw. Observed a open coffee cup in the kitchen.
- Provide proper bare hand documentation if the employees are going to handle ready to eat food items with their bare hands. Observed the cook handling tacos with his bare hands.
- Refrigerated, prepared, ready-to-eat food, potentially hazardous food not properly marked with a use by date. Provide a consume by date on shredded cheese, salsa, and any prepared item.
- Discontinue using household pest control products inside the establishment. Only commercial grade products can be used in the establishment. Observed hot shot spray and roach and ant powder under the three compartment sink.
- Provide for all food contact surfaces of equipment to be in good repair and clean. Observed several chipped plates and damaged spatulas. Provide for the inside of the coolers/freezer to be clean.
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02/06/2015 | 82 |
- Provide for all employees to wash their hands properly. Wash with soap and hot water at least 20 seconds then dry hands off with a paper towel. Observed employee wash hands for a couple of seconds then use a cloth towel to dry hands.
- Refrigerated, prepared, ready-to-eat food, potentially hazardous food not properly marked with a use by date. Provide a consume by date on shredded cheese, soup, and any prepared item.
- Provide for all hand sinks to have paper towels available. The kitchen hand sink did not have paper towels. Cos
- Provide for the pest control service to exterminate for insects. Commercial grade pest control products can be used in this establishment. Save the sales slip or the container used to eliminate ants. Observed ants near the back room and the back door.
- Display the permit and the most recent inspection report in public view.
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10/09/2014 | 83 |
- Provide for all employees to wash their hands properly. Wash with hot soapy water for atleast 20 seconds and dry hands with a paper towel. Observed employee just rinse hands off.
- Discontinue allowing employees to drink from open containers in the kitchen. Drinking cups shall be a cup, lid and a straw. (coke on prep table)
- Provide soap and paper towels at the hand sink at all times. (no soap or paper towels at the sink)
- All dishes shall be wahed properly. Wash in hot soapy water, rinse in clear rinse water and sanitized in bleach and water 50 ppm-100 ppm. (soap and bleach were in the same compartment)
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03/26/2014 | 86 |
- Discontinue storing raw shell eggs on top of the produce. The produce and any ready to eat products shall be stored on the top shelf and the eggs on the bottom
- Provide for all employees to wash their hands properly. Wash with hot soapy water for at least 20 seconds and dry hands with a paper towel. Observed employee wash their hands then failed to dry hand with a paper towel. (kept hands damp)
- Provide for commercial grade pest control to be used in the establishment. Remove the household product from the establishment. (home pest, hot shot, ortho)
- Provide for all food contact surfaces to be clean and in good repair. Remove the chipped plates/bowls and clean the inside of the coolers and freezer.
- Discontinue allowing employees to chew gum while preparing food.
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11/07/2013 | 82 |
- There are some chipped plates.Need to replace any broken or chipped plates.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
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04/22/2013 | 94 |
- 229.164 (f) (2) (A) (iv) not covered. 229.164 (f) (2) (A) (ii) (III) diff. times or area. Seperate raw eggs from vegetables. ie. Raw eggs stored over vegetables. Store eggs beneath vegetables to prevent cross contamination.
- 229.168 (d) (2) (A) (ii) not according to label. Boric Acid and Raid not approved for use inside food establishment. ie. Chemicals stored inside food establishment. Not approved.
- 229.167 (e) (3) (A) no towels. Provide towels at handwashing sink.
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06/29/2012 | 90 |
- Potentially Hazardous food not at required temperature in cooling unit. Observed Whole chickem, ground beef, pork, & eggs; either being improperly thawed at room temperture or setting out on countertop not under refrigeration.
- Observed containers of PHF/TCS's food items with no time/Date labels.
- Replace damaged cutting board.
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03/30/2011 | 88 |
- Raw shelled eggs stored on middle shelf, above raw vegatables, RTE foods, & raw ground beef.
- No date labeling of open food items in use.
- Supply every handwashing sink with soap.
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11/01/2010 | 89 |
- There are no paper towels at the hand washing sink; and there was no towel holder.
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06/08/2010 | 92 |
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control.
- Employees are touching human body parts other than clean hands and clean exposed portions of their arms before engaging in food preparation or working with exposed food, clean equipment, and utensils or unwrapped single-service single use items. Employee did not wash their hands when they moved from one duty to another.
- Observed numerous pans and packages of potentially hazardous food items, in the large reach in cooler; out of their original package and not properly labeled with the name of the food item, preparation date,& use by date.
- Observed that both hand washing sinks in the restroom and kitchen did not have paper towels and liquid hand soap.
- No current food safety manager certification present in facility.
- Observed no thermometer is present in any of the refrigeration units, and a large reach in cooler's outside thermometer was 15° out of calibration.
- Observed that the triple sink was improperly set up and in use during active food preparation and service. Washing water temperature was 60°F; no rinse water;& sanitizing rinse was below 50 ppm FAC.
- Observed numerous open soda cans, in the kitchen, on the food prep counter tops during food preparation and service.
- There is no backflow preventer present.
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02/08/2010 | 62 |
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