- Observed an unlabeled spray bottle in the restroom hallway. Ensure all spray bottles are properly labeled with their chemical contents.
- Observed an employee handle shredded cheese with their bare hands during the time of inspection. There is no bare-hand contact policy in place for the establishment therefore the employee chose to don gloves. Ensure employees don gloves while handling food and implement appropriate corrective action if the policy is not followed.
- Observed two partially filled coffee mugs on the steam table during the time of inspection. Employees must drink from clean, closed beverage containers with clean hands and away from food prep areas.
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02/03/2016 | 89 |
- Supply the handwash station with individual disposable towels.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Food contact equipment must be in good repair (reach-in cold hold unit in kitchen).
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10/14/2015 | 91 |
- PROVIDE FOR HOT FOOD TO BE AT 135F OR HIGHER FOR HOT HOLD. (CARNE GUISADA 120F)
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR FOOD STORED IN COOLERS TO BE STORED PROPERLY. (RAW CHICKEN AND RAW MEAT STORED ABOVE UNCOVERED COOKED FOODS.
- PROVIDE FOR ALL COOKED FOOD IN COOLERS TO HAVE A CONSUME BY DATE LABEL. (BEANS 5/1/15--5/8/15)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: (BLEACH/WATER))(1ST SINK: RINSING OFF FOOD, 2ND SINK: SOAP/WATER, 3RD SINK: WATER (NO BLEACH))
- REPAIR CLOG AT 3 COMPARTMENT SINK. (DISCONTINUE USING PLASTIC CONTAINER)
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05/28/2015 | 77 |
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace food containers and cooler gaskets that are cracked, chipped, damaged.
- 229.165 (r) (3) (D)no sanitization. Ensure dishes are sanitized by soaking in 50-100 ppm sanitizer for at least 30 secs.
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11/04/2014 | 90 |
- PROVIDE FOR EGGS TO BE AT 41F OR LOWER FOR COLD HOLD. (WHOLE EGGS AT 64.0F. OWNER IS UNABLE TO PRODUCE RECIEPT FOR PURCHASE OF EGGS INORDER, TO DETERMINE TIME OF PURCHASE AND SOURCE)(3 BOXES WITH 20 DOZEN IN EACH BOX)(STORED ON FLOOR OF STORAGE AREA)
- PROVIDE FOR EMPLOYEES TO DISCONTINUE EATING AND DRINKING IN KITCHEN OR FRONT AREA WHERE FOOD PREP IS DONE. (PROVIDE AN AREA IN DINING AREA FOR EMPLOYEES TO SIT AND EAT)
- PROVIDE FOR PRODUCE TO BE IN SOUND CONDITION. ( WHOLE HOT PEPPERS (CHILE) ROTTEN)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HOURS OR LONGER. (BEANS, COOKED 3/1/13...3/8/13)(COOLER MUST BE 41F OR BELOW)
- PROVIDE FOR ESTABLISHMENT TO BE RODENT FREE BY USING A LICENSED PROFESSIONAL. (RATS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, BULK PRODUCT BINS (OUTSIDE))
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03/11/2013 | 77 |
- EMPLOYEES NEED TO MAKE SURE TO WASH HANDS WITH SOAP AND WATER FOR AT LEAST 2O SECONDS AND NOT JUST WATER; ALSO MAKE SURE THAT EMPLOYEES DRY HANDS PROPERLY WITH PAPER TOWELS.
- RODENT DROPPINGS SEEN IN BACK STORAGE AREA NEAR/AROUND STACKED WOOD(WILL NEED TO REMOVE ALL UNNECESSARY ITEMS FROM FACILITY); ALSO SEEN IN SMALL STORAGE UNIT ACROSS FROM REACH IN FREEZER; FACILITY WILL NEED TO CLEAN THESE AREAS UP AND PROVIDE APPROVED PEST CONTROL MEASURES TO CONTROL THE PRESENCE OF PESTS.
- DO NOT STORE IN USE KNIVES FOR CUTTING POTATOES ONTOP OF DIRTY BULK CONTAINER LID; KEEP KNIVES STORED ONTOP OF PREP TABLE UNTIL READY TO WASH/SANITIZE UTENSILS. 229.165 (m) (1) (A)not clean.
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10/30/2012 | 90 |
- RAW SHELLED EGGS NOT BEING MAINTAINED AT A PROPER TEMPERATURE OF 41 DEGREES F AND BELOW; TEMPERATURE TAKEN WAS 84 DEGREES F; EGGS BROKEN AND CONDEMNED
- 229.164 (o) (6) (A) PHF>135; SPANISH RICE NOT BEING MAINTAINED AT 135 DEGREES F AND ABOVE; RICE AT 84 DEGREES F; CONDEMNED
- 229.163 (h) (6) wash as needed; EMPLOYEES NEED TO MAKE SURE TO WASH HANDS WHENEVER CHANGING TASKS(WASHING WARES WITHIN THE 3 COMPARTMENT SINK TO GOING BACK TO WORKING WITH OPEN FOODS).
- EVIDENCE OF ANTS ON WALL/GROUND NEAR WATER HEATER/HANDWASHING SINK/MOPSINK; WILL NEED TO TREAT AREA TO ENSURE PESTS ARE MINIMIZED.
- MUCH EVIDENCE OF RODENT DROPPINGS WITHIN KITCHEN/STORAGE AREAS; WILL NEED TO INTENSIFY EFFORTS TO CONTROL PROBLEM;
- DO NOT STORE FIRE ANT KILLER GRANULES ABOVE POTS/PACKAGED PRUNES DUE TO POSSIBLE CROSS CONTAMINATION; KEEP ALL TOXIC/DANGEROUS CHEMICALS LOCATED IN A SEPARATE AREA AWAY AND BELOW FOOD PRODUCTS/EQUIPMENT.
- POOLED WATER ON FLOOR BEHIND REFRIGERATORS; ALL WATER SHOULD EFFECTIVELY DRAIN INTO AN APPROVED SANITARY SEWER AND SHOULDN'T BE ALLOWED TO COLLECT.
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06/21/2012 | 74 |
- 229.165 (n) (1) (A) (v)when contaminated; DO NOT WIPE DOWN KNIVES IN SEVICE/IN USE WITH DIRTY RAGS; NEED TO EITHER USE CLEAN/SANITIZED KNIFE OR WASH, RINSE, SANITIZE, AND LET AIR DRY BEFORE USING.
- 229.164 (o) (9) (A) (i) Time Only; NEED TO MAKE SURE AND MARK FOOD ITEM(RICE)TO IDENTIFY/INDICATE THE TIME THAT IS FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL.
- NEED TO MAKE SURE AND USE PROPER PROCEDURES WHEN HANDLING READY TO EAT FOODS WITH BARE HANDS(CUTTING POTATOES); NEED TO WASH HANDS FIRST AND PLACE GLOVES ON OR USE TWO OTHER PREVENTIVE MEASURES AFTER INITIALING WASHING HANDS(IE WASH HANDS THEN DO A DOUBLE HANDWASH, FOLLOWED BY USING A SANITIZER OR WASH HANDS AND WHILE WASHING HANDS USE A NAIL BRUSH, FOLLOWED BY USING AN ALCOHOL BASED SANITIZER).
- 229.167(p)(11)(C)rodents; MANY RODENT DROPPINGS THROUGHOUT ESTABLISHMENT; WILL NEED TO REMOVE UNNECESSARY ITEMS FROM FACILITY AND USE APPROVED PEST CONTROL METHODS; ALSO CHECK ROOFTOP AREA TO MAKE SURE NO OPENINGS/ENTRYWAYS ARE PRESENT.
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01/19/2012 | 86 |
- 229.163 (n) (1) eat.drink.smoke; MAKE SURE TO KEEP DRINKS ENCLOSED WITH A LID AND KEEP AWAY FROM FOOD PREPARATION AREAS.
- 229.164 (f) (2) (A) (iv) not covered; MANY PREPARED FOOD ITEMS IN REACH IN FREEZER AND COOLER NOT COVERED TO PROTECT FROM THE POSSIBILITY OF CROSS CONTAMINATION.
- OBSERVED ITEMS IN REACH IN COOLER WITH OLD LABELS ON CONTAINERS(CHICKEN); ITEMS WITH NO CONSUME BY/USE BY DATE OBSERVED(RICE)THESE ITEMS WERE CONDEMNED. OPERATORS WILL NEED TO KEEP ALL REFRIGERATED, POTENTIALLY HAZARDOUS FOODS KEPT LONGER THAN 24 HOURS LABELED WITH A CURRENT USE BY/CONSUME BY DATE; . 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (p) (11) (C)insects/pests not minimized; SUGAR/CRAZY ANTS OBSERVED THROUGHOUT ENTIRE ESTABLISHMENT; THIS IS DUE IN PART TO MANY OPENINGS WITHIN FLOORS/CEILINGS/WALLS; WILL NEED TO ELIMINATE THE PRESENCE OF INSECTS WITH APPROVED METHODS.
- 229.167(p)(11)(C)rodents; EVIDENCE OF RODENT DROPPINGS IN WAITRESS AREA; BEHIND EQUIPMENT; WILL NEED TO USE APPROVED PEST CONTROL METHODS TO TREAT FACILITY.
- DO NOT KEEP BATHROOM CLEANER NEXT TO BULK ITEM BEANS 229.168 (c) (1) toxics stored.
- 229.165 (h) (2)thermometer available; PROVIDE THERMOMETERS FOR REFRIGERATORS(MAIN WHITE REFRIGERATOR IN KITCHEN).
- 229.165 (m) (1) (A)not clean; KEEP BINS USED TO HOLD VARIOUS KITCHENWARE ITEMS IN CLEAN/SANITIZED.
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09/29/2011 | 73 |
- 229.163 (f) (1) 20 seconds; NEED TO MAKE SURE TO WASH HANDS WITH SOAP AND WATER FOR AT LEAST 20 SECONDS WHENEVER CHANGING TASKS AND NOT JUST WITH WATER.
- EMPLOYEES OBSERVED WASHING HANDS WITHIN THE 3 COMPARTMENT SINK, DUE TO NO HANDWASHING SINK AVAILABLE AT THE TIME OF INSPECTION.
- ESTABLISHMENT MUST NOT STORE CLEAN OR DIRTY EQUIPMENT, DISHES, AND OTHER KITCHENWARE WITHIN MOPSINK; NEED TO MAKE SURE TO USE DRAINBOARDS FOR PROPER STORAGE UNTIL DISHES ARE READY TO BE WASHED, RINSED, AND SANITIZED.
- 229.164 (o) (7) (A) consume by date (prepared); ESTABLISHMENT NEEDS TO MAKE SURE TO NOTE A USE BY/CONSUME BY DATE ON ALL REFRIGERATED, PREPARED, POTENTIALLY HAZARDOUS FOODS HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS; MAKE SURE TO ALSO LABEL ALL UNMARKED CONTAINERS WITH THE CONTENTS(IE REFRIED BEANS, GREEN SALSA).
- 229.166 (g) (1) (A) HWS not provided; NO HANDWASHING SINK WAS AVAILABLE AT THE TIME OF INSPECTION; WILL NEED TO CORRECT THIS NONCOMPLIANCE WITHIN 10 DAYS TO AVOID FEES AND POSSIBLE SUSPENSION OF LICENSE/CLOSURE.
- 229.167 (e) (3) (A) no towels; NEED TO PROVIDE INDIVIDUAL, DISPOSABLE PAPER TOWELS FOR PATRONS/PUBLIC RESTROOMS.
- 229.168 (b) working container not labeled; NEED TO MAKE SURE TO LABEL ALL TOXIC ITEMS NOT IN ORIGINAL CONTAINER WITH THE COMMON NAME.
- 229.165 (d) (1) (B)free of breaks, cracks; WILL NEED TO DISCARD ALL CONTAINERS THAT ARE BROKEN OR ARE NOT IN GOOD USE.
- 229.165 (m) (1) (A)not clean; NEED TO CLEAN CONTAINERS HOLDING BULK ITEMS; DIRTY TO SIGHT AND TOUCH.
- NEED TO MAKE SURE TO POST MOST CURRENT HEALTH REPORT IN A VIEWABLE AREA.
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06/07/2011 | 73 |
- 229.164 (o) (6) (A) PHF>135; All potentially, hazardous foods must be maintained at 135 degrees F and above when being maintained in hot hold area(Rice at 86 degrees F); owner tells me he keeps the rice at that temp. to avoid drying out and then reheats in microwave oven; keeps the rice out for approx 2 hours(between 11:00 and 1:00); However, again all foods need to be maintained at 135 degrees F and above if being held on steam tables and if the temp. falls below this, then food items should be reheated to an internal temp. of 165 degrees F for at least 15 seconds in the microwave oven.
- 229.163 (h) (5) handling soiled equip; Employees need to make sure to wash hands with soap and water after handling dirty utensils/trash cans and before handling clean equipment/utensils; employees need to make sure to wash hands after washing utensils/equipment in 3 compartment sink and before handling clean utensils/equipment and food handling.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.164 (f) (2) (A) (iv) not covered; Many containers of prepared food items uncovered in reach in coolers and reach in freezers and cardboard box sitting over opened container of food in reach in freezer; all food items need to be protected by storing the food in covered containers at all times to prevent the possibility of cross contamination.
- 229.168 (d) (2) (A) (ii) not according to label; Need to remove the ortho pesicide from establishment(states for only residential and outdoor use); All pesticides should state on the manufacturer's label instructions that use is allowed in a food establishment.
- 229.168 (c) (1) toxics stored; Do not store paint cans and paint brush next to and above salsa bowls.
- Do not wash hands in 3 compartment; 3 compartment sink only should be used for the washing, rinsing, and sanitizing of wares; do not store dishes/equipment in mopsink; mopsink should only be used for the disposal of liquid waste and the cleaning of mops and other cleaning equipment.
- 229.165 (m) (1) (A)not clean; Dirty knife observed sitting next to packaged bread on top of ice machine; make sure to remove and replace all worn/discolored containers used to hold food items in from establishment.
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02/01/2011 | 73 |
- 229.163 (h) (6) wash as needed; Employees need to wash hands whenever changing tasks.
- 229.166 (i) (1) (A)HWS not accessible; Keep all kitchenware out of handwashing sink; sink should be free of items and be readily accessible without having to move items before washing hands.
- 229.165 (h) (2)thermometer available; Thermometers needed for refrigerators/freezers in waitress area.
- 229.167 (p) (11) (C)insects/pests not minimized; Evidence of sugar ants in dry storage area and on shelves holding clean equipment and cooking utensils; Also observed roach droppings on dry storage shelves. Will need to have licensed pest control come out more often if problem persists.
- 229.165 (r) (3) (D)no sanitization; Make sure to sanitize hot holding bins in a chlorine solution(half teaspoon per gallon of water)after washing and rinsing them.
- 229.165 (d) (1) (B)free of breaks, cracks; Remove all chipped/cracked plates/bowls used by consumers from storage shelves and from underneath hot holding area.
- Make sure to post the most current inspection report in a viewable area to the public.
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09/14/2010 | 78 |
- Make sure handwashing sink is used only for the purpose of handwashing(food item observed in sink); Do not wash hands in 3 compartment sink(only used for the manual warewashing of utensils and equipment).
- Working thermometers are required for all reach in coolers/freezers.
- Bin holding utensils dirty with food debris and some utensils not clean to sight and touch.
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05/21/2010 | 90 |
- Items in cooler must be stored in a food approved source; grocery bags are unacceptable for foods.
- Please provide cold water at handwashing sink; temp of hot water-120F Water must be at 100F mixed
- Provide thermometers in all coolers that are accurate to measure temperature
- Please renew permit for facility; expired 01/2010
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02/11/2010 | 86 |
- Evidence of rodents observed.
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09/30/2009 | 93 |
| No violation noted during this evaluation. | 03/31/2009 | 76 |
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