- Do not store food or single use lids under cleaning chemicals on shelf in kitchen, next to ice machine and reach-in cooler unit - CORRECTED ON SITE
- Must provide a working visable thermometer inside the waitress station reach-in cooler for hot sauce storage - CORRECTED ON SITE
- Must use food grade bags to cover trays of tortilla dough - CORRECTED ON SITE
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03/28/2016 | 91 |
- Bare hand contact observed as employee prepares plates for customers and uses no barrier between bare hands and flour tortillas. Must use disposble gloves, tongs, deli paper, foil, or some other barrier between hands and ready to eat foods
- All prepared or cooked ready to eat foods stored in cooler for over 24 hrs in bulk must be properly labeled with date of processing and the 7 day used by date.
- Hand soap and disposable towels must be provided at the kitchen area hand washing sink at all times of operation.
- Window cleaner in spray bottles observed on shelf next to clean cups in waitress station and on a shelf in kitchen above raw produce. Store chemicals away and below all food products and/or clean dishes
- Must use the 3 compartment sink to properly wash, rinse, and sanitize, all dishes, if the dish machine is not dispensing proper levels of sanitizer. Establishment will move to 3 compartment sink until dish machine can be repaired.
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12/15/2015 | 83 |
- All foods removed (at the end of the day) from the hot hold steam table must be cooled down properly prior to storing overnight in the cooler. Suggested to manager on duty to use an ice bath in order to bring down temperature from 135 degrees F. to 70 degrees F. within two hours or less, then you have four hours in order to bring temperature down to 41 degrees F. or below.
- Large reach in cooler located next to ice machine is not holding temperature at 41 degrees F. or below and is being used to store potentially hazardous foods (phf) overnight. All phf was moved to the upright freezer and another reach in cooler at waitress station.
- All prepared and ready to eat foods must be date marked while being stored in the cooler overnight for proper rotation. First date is the day food is prepared and the second date marked is 7 days from day one, if not used the food is thrown out.
- A working visable thermometer is needed inside the waitress station reach-in cooler unit if hot sauce is to be stored inside.
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07/15/2015 | 83 |
- Make sure all employee drinks have a lid and straw and is stored away from food handling tables and food storage. Observed one cup of coffee without a lid on the food handling table, located between the 3 compartment sink and hot hold table.
- Make sure all cooked foods stored overnight in reach in cooler have date markings. Observed one tub of guisado meat and one with ranchero sauce without any date marking inside cooler unit.
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11/04/2014 | 92 |
- all PHF must be at or above 135 degrees F- observed cut sausage at 97 and chorizo at 93 degrees F
- Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. *observed food handler washing dishes touch foods with bare hands then return to handling soiled wares
- Employee drinks require a lid and a straw* observed employee coffee cups on dish machine without a lid. * observed a person walk thru kitchen area with exposed foods with an open coffee cup.*
- 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 to work, or control measures approved by the regulatory authority. * not on site and no corrective actions taken
- Provide for adequate backflow prevention device at all hose bibs in use* observed 2 hoses connected at dish machine without protection. No hose bibb connection on mop sink. Install the proper backflow prevention.*
- Supply hand wash sink with soap
- Discontinue using household pesticides for pests- use only commercial grade control methods.* observed RAID in kitchen area.* Store first aid supplies in a kit or container-observed ibuprofen/peroxide stored on pass thru between kitchen/dining window
- CFM must be on site at all times when food operations are on going.*only CFM mgr was not on site.
- Repair leak at mop sink that drains directly onto floor. Remove plastic wrap
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04/16/2014 | 67 |
- Observed containers of beans and carne guisada left out to cool at room temperature. Ensure all cooked, hot food is being cooled properly and brought from 135 degrees F to 70 degrees F within two hours. Proper cooling methods include an ice bath in which ice surrounds the container to be submerged and cooled, or an ice stick placed in the center of the container with food to be cooled. Violation was corrected on site using an ice bath container.
- All prepared food items in cold hold unit must maintain a temperature of 41 degrees F or below.
- Observed container holding cut potatoes in water, sitting next to raw shelled eggs with no cover. Ensure all raw animal products are being stored below and away all ready to eat food items. Ensure all containers in cooler have a protective cover at all times. Observed produce on container holding raw meat covered with plastic wrap, it was corrected on site.
- Observed containers with ready to eat food items being stored in cooler without a use-by date label. Ensure all cooked and ready to eat food products being stored for more than 24 hours have a proper use-by date label. Use-by date label not to exceed 7 days; day one being the preperation date.
- At time of inspection, cold hold unit with prepared food items was at 55 degrees F and 48 degrees F (glass refrigerating unit). Ensure all cold hold units and coolers are in good repair and maintaining a temperature of 41 degrees F or below. Provide gaskets around doors in order to maintain adequate refrigeration.
- At time of inspection, dishwasher did not contain sanitizer solutions. Ensure dishwasher is equipped with proper sanitizer. Discontinue use of machine until it adequately dispenses proper amount of sanitizer. 0 ppm (bleach)tested. Adequate sanitezer must read 50-100 ppm. (bleach)
- At time of inspection, cold-hold unit was missing thermometer. Ensure all refrigerating/cold-hold units are equipped with proper working thermometer.
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06/21/2013 | 73 |
- Observed personal beverage on food prep table and cup did not have a lid or straw. Ensure personal beverages are stored with a lid and straw and are stored in a separate area that is away from food prep tables. (Cup was removed during inspection)
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed bowl of raw beef stored on shelf above box of limes in reach in cooler. Ensure all raw animal products are stored below and away from ready to eat items, such as produce.
- 229.164 (o) (7) (A) consume by date (prepared). Observed date labels on prepared food in the refrigerator with date labels that only had the prep date. Ensure all date labels have the USE BY DATE. The USE BY DATE should not exceed 7 days from the prep date and the prep date will count as day 1. For example, fideo made on 10-25-12 will have a USE BY DATE of 10-31-12.
- Observed food debris in the handsink at the front drink station and obsrved waitress use handsink to get a cup of water. Ensure the handsink is used for handwashing only. Handsink at front drink station may not be used to dump items or get water.
- 229.167 (e) (2) no soap. At time of inspection, there was not any soap at the handsink at the front drink station. Ensure there is soap at the handsink at all times.
- At time of inspection, did not observe the most recent routine inspection report posted in customer view. Ensure the most recent routine inspection report is posted in customer view.
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10/25/2012 | 82 |
- 229.163 (i) not in HWS. Observed employee wash hands in the 3 compartment sink. Ensure handwashing is done only in the designated handsink. Handwashing should not be done in sinks that are not designated as handsinks.
- 229.164 (o) (7) (A) consume by date (prepared). Observed containers of prepared food in the fridge without date labels. Ensure all prepared food that is kept more than 24 hours is date labeled with the USE BY date. The use by date should not exceed 7 days and the prep date is day 1.
- The cold hold unit in the kitchen that is next to the hot hold unit temped at 67 degrees F. Cold hold unit should be at a temperature of 41 degrees F or below if storing potentially hazardous food, such as shredded cheese, eggs, and cut produce. Ensure cold hold unit is at 41 degrees F or below when storing potentially hazardous food. Ensure potentially hazardous food is not stored in unit until temperature is at proper range.
- 229.167 (e) (2) no soap. At time of inspection, there was not hand soap in the women's restroom. Ensure all handsink are equipped with soap at all times.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed 4 dead roaches in kitchen and 1 live roach in kitchen. Last treatment by Kedunick Pest Control was June 4, 2012. Ensure dead and live roaches are eliminated. Monitor establishment for roach activity and use necessary means to eliminate presence.
- 229.167 (p) (11) (C)insects/pests not minimized. Obeserved several flies in dining area at window near back door. Ensure flies are eliminated from establishment.
- 229.165 (r) (3) (D)no sanitization. Observed employee dip knife in soapy water and rinse at faucet. The sanitization step was not conducted when washing knife. Ensure all wares are cleaned with the following sequence: wash (soap and water), rinse (water), sanitize (sanitizing solution and water), and air dry.
- Owner stated that his food manager certification has expired and there isn't another employee that is food manager certified. Ensure there is at least 1 person who is food manager certified present during hours of operation. Inspector gave owner information sheet about food manager classes.
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06/05/2012 | 77 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 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 a plastic container being stored directly on ready to eat food (carrots) and a plastic container being stored directly on raw chicken. Ensure containers are not stored directly on other products. Items that were contaminated, carrots and raw chicken, were voluntarily thrown out.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in refrigerator without date labels. Employee said some food is kept longer than 24 hours. Ensure prepared food that is kept longer than 24 hours has a use by date label that does not exceed 7 days from preparation.
- 229.166 (f) (2) (A)HWS>100F. Handsink in women's restroom did not have hot water at time of inspection. Ensure handsink in women's restroom has hot water that reaches at least 100 degrees F.
- 229.165 (g) (1) equipment not sufficent. At time of inspection, cold hold unit in the kitchen next to the hot hold unit was temped at 53 degrees F. Ensure cold hold unit maintains a temperature of 41 degrees F or below.
- Employee stated that owner is food manager certified, but owner was not present at establishment at the time of the inspection. Ensure that at least 1 person who is food manager certified is present during operation.
- 229.165 (h) (2)thermometer available. Did not observe a thermometer avaiable in the fridge near the bathroom entrance. Ensure a thermometer is available inside the fridge.
- 229.165 (m) (1) (A)not clean. Observed surface for storing ice scoop soiled with food debris. Ensure surface is cleaned and saniized when storing scoop on it.
- Observed microwave soiled with food debris. Ensure microwave is cleaned on a routine basis.
- Observed cloth towels being used for cooked tortillas. Ensure only food grade material or containers are used to store tortiallas.
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02/20/2012 | 72 |
- 229.164 (o) (4) (B) - Ambient PHF. Raw shell eggs were left out at room temperature. PHF delivered must be cooled within 4hrs to 41?F or less.
- Potentially Hazardous food not at required temperature in cooling unit. Properly cool food from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees F in 4 hours.
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 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.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Separate raw animal foods and store on lowest rack in walk-in-cooler.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.168 (c) (2) toxics above items. Storing toxic next to food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- Ensure to obtain a valid Certified Food Manager License in 60 days.
- 229.165 (h) (2)thermometer available. Reach in cooler without a permanently affixed thermometer. Provide thermometer in Reach in cooler.
- Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces.
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08/17/2011 | 62 |
- EMPLOYEE HANDLING FOOD WITH BANDAGED FINGER BUT WITHOUT WEARING PROTECTIVE, SINGLE-SERVICE GLOVES
- EMPLOYEE HAD TO BE INFORMED TO WASH HANDS/ARMS WITH HOT WATER, SOAP, AND DRY WITH PAPER TOWELS, NOT JUST RINSE HANDS
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- EMPLOYEE SEEN HANDLING COOKED, READY-TO-EAT FOODS, FRIED POTATOS, WITH BARE HANDS IN LEIU OF USING PROPER SERVING UTENSILS
- REFRIGERATED READY-TO-EAT FOODS ARE BEING STORED WITHOUT DATE LABELS.
- HANDSOAP MISSING AT EMPLOYEE HANDSINK IN KITCHEN
- 3-COMPARTMENT SINK NOT BEING PROPERLY UTILIZED. CHLORINE AND SOAP BEING COMBINED INTO SAME COMPARTMENT.
- FOOD CONTACT SURFACES OF PLATES, DISHES, CUPS, AND ANY OTHER FOOD SERVICE EQUIPMENT MUST BE IN GOOD REPAIR AND FREE OF CHIPS, BREAKS, CRACKS, ETC. PLATES, AND OTHER FOOD SERVICE WARE SEEN WITH ABOVE DESCRIBED DAMAGE.
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11/04/2009 | 75 |
| No violation noted during this evaluation. | 04/14/2009 | 68 |
| No violation noted during this evaluation. | 01/16/2008 | 82 |
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