- Raw Chicken was stored above tortillas in a refrigerator. Raw meat and eggs must be stored below and away from ready to eat foods.
- Knifes were stored in the crack between the cutting board and the refrigerator. Utensils must be stored in a clean dry place.
- A plastic serving spoon was melted. Utensils that are no longer easily cleanable must be repaired or replaced.
- Tortilla dough was stored in trash bags. Food must be stored in food safe containers.
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10/26/2015 | 93 |
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Ensure that employees handling ready to eat foods have documentation on how to handle ready to eat foods and perform double hand wash and additional safeguards as specified in documentation: nail brush, hand sanitizer and or employee incentives.
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration date on cooked refrigerated foods.
- Ch 13, Art II, section 13-26 Display permit. Post inspection report within public view.
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07/22/2015 | 89 |
- Carne guisada on hot hold was at 129 degrees F. Hot hold unit was turned up to ensure food was at 135 degrees F.
- Containers of food were stacked on top of each other. Containers were directly touching ready to eat foods.
- All hot water in establishment was at 79 degrees F.
- Hand soap was missing in the kitchen hand sink. Ensure all hand sinks are provided with soap and towels.
- Refrigerator in the back storage room is missing a thermometer. Provide thermometers where potentially hazardous foods are held.
- Plates, coffee cups and bowels have chips on the rim. Discard and replace unsafe equipment.
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12/11/2014 | 78 |
- Hot water in restrooms reached 92 degrees F. Ensure hot water reaches 100 degrees F.
- Provide thermometers where potentially hazardous foods are held.
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08/22/2014 | 93 |
- Ensure ice chest is not in the hand sink. Hand washing to be used for hand washing only.
- Clean inside of cold hold unit. Food debris was obsered
- Observed conainers holding clean utensils dirty with grease from fryer. Ensure all utensils are clean at sight and touch
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04/03/2014 | 93 |
- Hand washing facility is blocked. 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.
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09/12/2013 | 97 |
- Need to properly cool foods.
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03/20/2013 | 95 |
- 229.167 (p) (5) improper use of sinks. Observed ice chest holding ice at hand sink. Employees were washing hands at mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates with chips on rim. Also observed plates on the bottom shelf with food debri. Clean, sanitize and keep in good repair all equipment to be used for food storage, prep, or service.
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01/25/2012 | 93 |
- 229.163 (h)- before handling. 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 cook not washing hands when changing tasks.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. Observed sanitizing bucket in hand washing station.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. Observed cook not using two methods of bare hand contact.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Protect food from contamination by storing food in packages, covered containers, or wrappings. Observed eggs above salsa, and next to cheese. Will provide establishment with standarized shelving chart for refrigerator.
- 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. Observed no date marking on any containers in refrigerator holding food made previous day.
- 229.166 (c) (3) hot water sufficient. 229.166 (c) (2)under pressure. The establishment must have water under pressure at each access point in the food establishment during all hours of operation. Observed hot water but no pressure in men and women's restrooms.
- 229.165 (h) (2)thermometer available. Provide thermometer in cooler. Observed no thermometer in reach in cooler.
- Certified Food Manager must have current license. Observed Certified Food Manager license is expired since 2007.
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05/11/2011 | 70 |
- employee did not wash hands with warm soapy water for 20 seconds
- employee handling ready to eat foods with bare hands without using double control measures
- Potentially hazardous foods stored longer than 24hrs in cold hold unit not labeled with a use by date.
- no soap or papertowels at kitchen handsink
- missing thermometer in reach in cold hold unit where potentially hazardous foods stored
- food prepared on unclean surfaces on prep table
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06/03/2010 | 79 |
| No violation noted during this evaluation. | 06/23/2009 | 93 |
| No violation noted during this evaluation. | 10/02/2008 | 89 |
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