- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Supply each toilet with toilet tissue (women's restroom).
- During the time of inspection the kitchen hand sink did not have cold water. An employee adjusted piping so the hand sink had cold water. Ensure the kitchen hand sink has both hot and cold running water during all hours of operation.
- Observed a bottled drink on the tortilla prep 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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02/26/2016 | 87 |
- During the time of inspection the cold water line was disconnected to the primary kitchen hand sink and water was too hot for employees to wash their hands. Ensure cold water is provided to the hand sink so employees are able to properly wash their hands.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
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11/12/2015 | 86 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Use handwashing sink for handwashing only.
- Food (donuts) for consumer self dispensing must be prominently labeled with a card sign or other method of notification. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hours shall have a Consume-On or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Supply every handwashing sink with soap and paper towels.
- Ensure the sanitize compartment of the three compartment sink has an adequate amount of chlorine to properly sanitize utensils.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Have a readily accessible thermometer in all cold hold units.
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09/02/2015 | 69 |
- 229.167 (p) (5) improper use of sinks. EMPLOYEES USING HANDSWASHING SINK FOR WASHING DISHES, FOUND SINK FULL OF SOAP, WATER AND DISHES. Use this sink is for handwashing only.
- BIG GLASS REACH-IN COOLER IS NOT HOLDING A 41F DEGREE TEMPERATURE, READING 51F. ICE IS BUILDING UP IN MOTOR AREA.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A STATE & CITY FOOD MANAGERS CERTIFICATION, BE PRESENT AND SHOW PROOF.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. OBSERVED MEN'S RESTROOM WITHOUT LIQUID HAND SOAP.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dirt, food residue, and other debris: Clean grease and food debris build up on the exterior of the food equipment. Clean container that holds the knives in kitchen.
- OBSERVED NO HAND WASHING BY EMPLOYEES AT TIME OF THE INSPECTION. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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04/07/2015 | 80 |
- There must be at least one person per shift who is Food Manager certified.
- 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: repair/replace rusty cooler shelves, broken cooler gaskets, damaged/cracked food containers, etc.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean cooler gaskets, inside ice machines.
- 229.166 (i) (1) (B) HWS improper use. Hand washing facility used for purposes other than hand washing.
- 229.167 (p) (5) improper use of sinks. Do not thaw out foods in mopsink.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean grease and food debris build up on the exterior of the food equipment.
- 229.166 (f) (2) (A)HWS>100F. Provide for running hot water (at least 100F) in Men's restroom.
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11/19/2014 | 83 |
- Potentially Hazardous foods (PHF) not at required temperature in cooling unit. Do store PHFs in refrigerator until it is able to store foods at 41F or below. Condemned about 35 lbs of PHF held at 49-51F in refrigerator.
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for hadwashing only.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store ready-to-eat foods on shelves above raw meats or a sufficient partition between them must be provided.
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10/15/2013 | 87 |
- PROVIDE FOR COLD FOODS TO BE AT 41F OR BELOW FOR COLD HOLD. (GUACAMOLE 55.0F)
- HAND WASHING SINK MUST BE ALWAYS ACCESSIBLE. (SINK FILLED WITH WIPING CLOTHS AND FILLED)
- REPAIR LEAK AT 3 COMPARTMENT SINK. (LEAK UNDER SINK)
- PROVIDE PROPER WASHING OF EQUIPMENT. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH/WATER)
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03/22/2013 | 86 |
- MAKE SURE TO MAINTAIN COLD HOLD ITEMS AT 41 DEGREES F; KEEP COVER CLOSED DURING THE TIMES WHEN NO ACTION IS GOING ON; TEMP. OF SHREDDED MOZZARELLA/CHEDDAR CHEESE WAS 55 DEGREES F; DICED TOMATOES AT 56 DEGREES F; FOOD ITEMS STILL WITHIN TIME RESTRICTION.
- 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.
- PROVIDE THE DRAIN LINE TO THE ICE MACHINE TO BE ONE TO ONE-HALF INCHES ABOVE MAIN DRAIN TO ALLOW FOR A SUFFICIENT AIR GAP;
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11/06/2012 | 88 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats; MAKE SURE TO SEPARATE RAW ANIMAL FOODS(BEEF AND POULTRY) DURING STORAGE TO PROTECT FROM CROSS CONTAMINATION.
- 229.164 (o) (9) (A) (i) Time Only; SHELLED EGGS NEED TO BE IDENTIFIED WITH MARKING TO SHOW WHEN EGGS WERE REMOVED FROM TEMPERATURE CONTROL, SINCE ESTABLISHMENT IS NOT SURE IF EGGS ARE PASTEURIZED OR NOT.
- 229.167 (e) (3) (A) no towels; PROVIDE PAPER TOWELS AT EMPLOYEE'S HANDWASHING SINK.
- 229.167 (p) (11) (C)insects/pests not minimized; PRESENCE OF GERMAN ROACHES SEEN WITHIN ESTABLISHMENT.
- PROVIDE A SUFFICIENT AIR GAP BETWEEN DRAIN LINE TO ICE MACHINE AND MAIN DRAIN.
- 229.165 (p)not sanitize; MAKE SURE TO SANITIZE ALL FOOD CONTACT SURFACES/UTENSILS AFTER WASHING THEM MANUALLY IN THE 3 COMPARTMENT SINK.
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07/05/2012 | 80 |
- 229.164 (o) (9) (A) (i) Time Only; PROVIDE SHELLED, PASTEURIZED EGGS WITH A TIME ON THE CONTAINER TO INDICATE THE TIME THAT IS FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL.
- 229.167 (e) (2) no soap; PROVIDE SOAP AT EMPLOYEE HANDWASHING SINK
- 229.165 (h) (2)thermometer available; PROVIDE THERMOMETERS FOR ALL REACH IN COOLERS(SMALL REACH IN COOLER NEAR HOT HOLD AREA AND COOLER IN WAITRESS AREA).
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02/16/2012 | 90 |
- 229.167 (p) (11) (C)insects/pests not minimized; EVIDENCE OF GERMAN ROACHES SEEN THROUGHOUT ESTABLISHMENT; WILL NEED TO TREAT FACILITY WITH APPROVED PEST CONTROL METHODS.
- 229.168 (b) working container not labeled; LABEL ALL SPRAY BOTTLES THAT CONTAIN TOXIC MATERIALS WITH THE COMMON NAME OF THE MATERIAL.
- NEED TO MAKE SURE THAT AT LEAST ONE EMPLOYEE IS FOOD MANAGER CERTIFIED AND IS PHYSICALLY PRESENT DURING ALL HOURS OF OPERATION; FACILITY HAS AN EMPLOYEE FOOD MANAGER CERTIFIED; EMPLOYEE WASN'T PHYSICALLY PRESENT.
- 229.165 (m) (1) (A)not clean; CLEAN THE ICE MACHINES TO REMOVE SCALE/SLUSH BUILDUP;ALL CONTAINERS HOLDING CLEAN UTENSILS MUST BE CLEAN TO SIGHT(CONTAINER DIRTY).
- NEED TO MAKE SURE TO POST MOST CURRENT FOOD PERMIT/HEALTH REPORT IN ESTABLISHMENT; ESTABLISHMENT IS CURRENT WITH FOOD PERMIT.
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10/19/2011 | 85 |
- 229.163 (h) (1) after touching body; All employees need to make sure to wash hands after touching body/hair and before doing any manual warewashing.
- Employees need to make sure to keep all drinks enclosed with a lid
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Make sure to keep all raw beef and all raw chicken separated in different containers while being held in small reach in cooler.
- 229.166 (i) (1) (A)HWS not accessible; Make sure to keep handwashing sink free and accessible at all times and don't use sink as a holding place for after washing and rinsing kitchenware/equipment; Need to store items on a drainboard used for holding of only clean kitchenware/equipment.
- 229.167 (e) (2) no soapl; Need to provide handsoap at handwashing sink.
- 229.167 (e) (3) (A) no towels; Need to provide individual, disposable paper towels at handwashing sink.
- 229.168 (c) (2) toxics above items; Windex(glass cleaner observed near/above)cutting board(cutting board sitting on leg below 3 compartment sink).
- 229.168 (d) (2) (A) (ii) not according to label; Make sure to keep only food establishment approved pesticides in establishment(raid product observed only for residential use).
- 229.165 (m) (1) (A)not clean; Do not store utensils(knives in between appliances/equipment)in between crevices separating equipment.
- Make sure to post most current food permit in a viewable area; if waiting on food permit to arrive, then post invoice up.
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06/28/2011 | 73 |
- Make sure to keep all potentially hazardous food items at 41 degrees F and below if not cooking item immediately; raw pork shoulder sitting in prep sink at 60 degrees F and employees not using time and temperature as a means of public health control.
- 229.163 (h) (6) wash as needed; Employees need to make sure to wash hands whenever changing tasks(after washing dirty utensils/equipment in 3 compartment sink and before handling/serving food to customers or doing any type of food preparation).
- Make sure employees clean/wash their hands at the designated handwashing sink and not in a sink used for food preparation.
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Packaged raw pork sitting in same prep sink with sausages and observed some of the sausages touching package.
- 229.164 (f) (2) (A) (iv) not covered; sausages in prep sink need to be stored/protected from possible contamination by storing the food in a covered container, package, or wrappings if not using immediately and not just thrown in the prep sink.
- 229.167 (p) (11) (C)insects/pests not minimized; Evidence of roaches seen in establishment.
- 229.168 (c) (2) toxics above items; Do not store toxic items(degreaser, windex)above/near food items(spices and other packaged items).
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02/03/2011 | 77 |
- 229.163 (f) (1) 20 seconds; Make sure employees wash hands with soap and water for at least 20 seconds; observed employee only rinse hands under water and dry hands with a cloth(employees need to dry hands with single use paper towels).
- Opened drink without lid observed on food prep counter(Remember to keep drinks enclosed and away from food prep areas/food items.
- 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.
- 229.166 (i) (1) (A)HWS not accessible; Strainer sitting over handwashing sink; keep all kitchenware/utensils out of handwashing sink and only use sink for employee handwashing.
- 229.167 (e) (3) (A) no towels; No paper towels at handwashing sink.
- 229.167 (p) (11) (C)insects/pests not minimized; Evidence of small roaches seen near water heater.
- Cleaning chemical stored next to baking powder and another container of liquid in a spray bottle not labeled stored on top of food contact surface next to open container of spices; Keep all chemicals/toxic items stored away and below all food items(whether packaged/unpackaged/open containers/closed containers)and clean equipment/utensil/single service items.
- 229.165 (r) (3) (D)no sanitization; Final sanitation for 3 compartment sink not at 50 to 100 ppm.
- 229.165 (m) (1) (A)not clean; Ice machine in waitress area and ice machine in kitchen area needing cleaning of slime/mold buildup; discard discolored cutting boards; replace/discard plastic chip bowls; do not store cutting boards below 3 compartment sink on leg
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09/16/2010 | 70 |
- Employees need to wash hands when changing tasks(observed employee handling a soiled cloth and then go to wash and rinse a strainer and handle that clean strainer without first washing hands).
- Packages of raw chicken being stored on packages of raw beef.
- Mopsink hot water pressure not at the required level.
- Dishes stored in employee's handwashing sink making it not accessible(do not use handwashing sink as a storage place; should only be used for the purpose of handwashing).
- Numerous small cockroaches observed in kitchen area coming from opening in wall; need to intensify pest control measures.
- Thermometers should be provided in all reach in coolers.
- Required sanitation for last compartment of the 3 compartment sink(manual warewashing) was not at the proper concentration and observed employee only wash and rinse utensils, without following the proper sanitation process of immersing these items in bleach for at least 20 seconds.
- Clean cutting boards being stored under 3 compartment sink on leg(store all food contact surfaces in a sanitary way; store on a clean, sanitized surface); knife being stored between tables; ice machine in waitress area and kitchen area need extensive cleaning of mildew buildup(make sure to clean exterior surface); be sure to disassemble meat cutter and wash and sanitize(dirty and not being used; if not using continuously, then every 4 hours, equipment should be disassembled and cleaned(wash, rinse, and sanitize).
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05/18/2010 | 73 |
- Observed that eggs being used for tacos were at 70 degrees F. Cook said eggs had been out since 6 am. Discard and denature eggs. Provide for all potentially hazardous food to be kept at 41 degrees F or below or 135 degrees F or above.
- Observed that employees were not washing their hands when changing tasks. Observed one employee cutting tripas and then stack clean plates without washing hands between tasks. Observed another employee clean grill, then immediately begin cooking again before washing hands. Provide for employees to wash hands in between tasks.
- Observed employees storing and drinking beverages from closed containers while preparing food. Provide a designated area for employees to store food, eat, and drink that is away from food prep areas.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Observed employees improperly utilizing 3 compartment sink. Provide for one compartment of the sink to be filled with soap and water, provide for another compartment of the sink to be filled with clean water, and provide for the final compartment to be filled with a sanitizing solution of water and bleach, at a concentration of 50-100 ppm.
- A certified food manager was not on duty at time of inspection. Provide for there to be a certified food manager on duty at every shift.
- Observed that there was no air gap between drain pipe of ice machine and floor drain. Provide for there to be an air gap between the drain pipe and floor drain that is at least twice the diameter of the drain pipe.
- Observed that some plates and utensils were not in good repair. Provide for all food contact surfaces to be in good repair.
- Observed that the interior of the ice machine and ice scoop were dirty. Provide for both to be cleaned on a more regular basis.
- Provide for spatula at gridle to be cleaned more regularly.
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02/12/2010 | 71 |
| No violation noted during this evaluation. | 03/31/2009 | 77 |
| No violation noted during this evaluation. | 10/15/2008 | 84 |
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