- Do not cover foods while they are cooling down inside the walk-in cooler unit. Foods need to remain uncovered while cooling and then covered.
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01/19/2016 | 95 |
- All cut vegetables and tomatoes must be held at 41 degrees F. or below at the cold hold unit where plates are being prepared for customers, or use time as a public health control.
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09/23/2015 | 95 |
- Cut tomatoes must be held at 41 degrees F. when being used at the cold hold unit
- Cook handles flour tortillas with bare hands (no barrier used) when making plates for customers in dining room. Educated owner on bare hand contact rule during inspection.
- All ready to eat foods stored overnight in cooler must have proper date marking.
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05/11/2015 | 87 |
- Make sure cooked and/or prepared ready to eat foods are date marked upon placement inside the walk-in cooler unit, in order to avoid having a few containers marked and other not marked
- Make sure a visable / working thermometer is available inside the small reach-in cooler unit located in the dining area if single service portions of salsa are stored inside
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01/07/2015 | 93 |
- Ensure employee beverages are stored away from food prep areas. Observed several drinks without lids and straws on food prep tables in kitchen area.
- Ensure all ready to eat foods held over 24 hrs in storage are properly date marked. Several pans of ready to eat meat products were observed stored in walk in cooler without date marking.
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09/09/2014 | 92 |
| No violation noted during this evaluation. | 03/28/2014 | 100 |
- Observed smashed beans in the walk in cooler at 57 degrees F. Employee stated beans were made the day before. Properly cool food with an ice and water bath prior to placing in the walk in cooler.
- Observed containers missing common name label. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Observed raw pork chop above cooked cactus and cheese in the reach in cooler. Observed raw meats dripping blood on ketchup packages and bread loafs in the walk in cooler.
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05/21/2013 | 87 |
- 229.168 (c) (1) toxics stored.Toxic items stored on the same shelf as food product used for tortillas. All toxic items must be placed in a designated area away from food product.
- 229.164 (o) (6) (A) PHF>135. Beef Rounds not at proper holding temperature of 135 or above. All potentially hazardous foods must held at 135F or above. Beef Rounds placed on grill to be reheated to 165F within 2 hrs.
- 229.165 (d) (1) (B)free of breaks, cracks.Storage containers for dry product are cracked. Ensure all food product are stored congood condition.
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10/26/2012 | 89 |
- Reach in cooler not holding proper temperature of 41 F. Do not place potentially hazardous foods in reach in cooler until cooler reaches proper temperature. **Alcanzar en el refrigerador no mantiene la temperatura adecuada de 41 F. No coloque los alimentos potencialmente peligrosos a su alcance en el refrigerador hasta el refrigerador alcance la temperatura adecuada.
- not covered. Foods not protected by storage in packages, covered containers, etc. Cut uncovered onions in WIC contaminated by condensation leaking from WIC. **no están cubiertos. Los alimentos que no están protegidos por el almacenamiento en envases, recipientes cubiertos etc. Cortar las cebollas descubiertos en WIC contaminadas por la condensación escape de WIC.
- 229.166 (i) (1) (A)HWS not accessible. Front Hand Sink must only be used for hand washing only. Observed a plastic pitcher and cleaning scrubber in sink. May not empty or refill pitcher from handsinks. **HWS no es accesible. Sink delantero de la mano sólo debe utilizarse para lavarse las manos solamente. Observado una jarra de plástico y un depurador de limpieza en el fregadero. No puede vaciar o llenar el lanzador de handsinks. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- 229.168 (c) (1) toxics stored. Observed toxic chemicals (insecticide) on same shelf as items for baked items.Los materiales venenosos o tóxicos no se almacenan para evitar la contaminación de los alimentos, equipo, utensilios, ropa y artículos de servicio único y de un solo uso-la separación de los materiales venenosos o tóxicos por la separación o partición.Observado productos químicos tóxicos (insecticida) en la plataforma misma como artículos para productos horneados.
- 229.165 (m) (1) (A)not clean. Stacked glasses on dirty, moldy plastic counter cover. Remove plastic counter cover and rewash and resanitize glasses. Ensure to place all food contact surfaces on a clean and dry surface in good condition. **no limpio. Apilados gafas sucio, con moho cubierta contra el plástico. Retire la cubierta plástica mostrador y vuelva a lavar y resanitize gafas. Asegúrese de colocar todas las superficies de contacto con los alimentos sobre una superficie limpia y seca en buen estado.
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06/27/2012 | 82 |
- Replace broken lids of dry storage. All food contact surfaces must be in good condition and free from cracks.Clean racks in small refrigerator.
- 229.163 (i) not in HWS.Observed food handler wash their hands at 3 compartment sink. COS Remind all food handlers to wash their hands at designated handsink.Observed food handlers wipe their hands in their aprons. COS
- 229.164 (o) (9) (A) (i) Time Only. Must document with discard time Eggs and Chirzo when PHF is taken off of cooling or heating element.
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10/04/2011 | 89 |
- Various foods off temperature. Ensure all food is stored in WIC at 41F or below.
- 229.163 (h) (6) wash as needed. Retrain employees to wash hands between tasks.Observed employee throw away food in trash then preparing food with out washing their hands.
- Open drink containers and food around drink station near serving staff.Ensure employees have a designated area for eating and ensure all drinks have spill proof lids and straws.
- Condemned and discarded mulitple food items off temperature.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation of proper procedure for ready to eat foods by employees or documentation of second barriers.
- Water at 3 compartment sink 108F. Ensure water at 3 compartment sink must be at 120F. Follow up in the AM. 229.166 (c) (3) hot water sufficient.
- Observed roaches in establishment. Contact pest control for assistance. Discard insects and remove grease behind large equipment located on walls,on floor and at baseboards.
- No Certified Food Manager on site at time of inspection. A Certified Food Manager arrived later during inspection, however a CFM must be available during all hours of operation.
- No hemilich poster posted at establishment. Post a hemilich poster for in the case of an emergency for patrons and employees.
- Broken storage containers and dirty utensils. Replace all broken containers, and wash and sanitize utensils.
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01/13/2011 | 63 |
- Ensure all potentially hazardous foods at kept at the proper temperature of 41F or below.
- No documentation regarding proper handwashing for food handlers and ready to eat foods (fruit/vegetable/tortillas).
- Ensure all utensils are in good condition. Observed a spatula on drying rack that has been burned and remove all chipped plates from circulation.**Microwave and under fryer are not clean to sight and touch.**
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06/07/2010 | 88 |
- After properly washing hands use alcohol based sanitizer, tissue paper or a serving utencil to serve ready to eat foods.
- Provide use by dates on all foods stored in walk in cooler more than 24 hrs.
- Provide for thermometers in all coolers.
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10/23/2009 | 89 |
| No violation noted during this evaluation. | 05/15/2008 | 86 |
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