- Observed tea spoon inside handsink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
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02/09/2016 | 96 |
- Observed bucket in hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
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10/09/2015 | 96 |
- Observed personal drink stored in hand sink. Ensure all personal drinks are kept in a designated area; separate from food prep/work area. All drinks are to be kept in a cup with a lid and straw at all times.
- Employees are washing hands in separate sink; used for food prep. Ensure hands are only washed in designated hand sink at all times.
- Observed rodent droppings in back room corner and in between freezers. Ensure all droppings are eliminated; provide pest control services invoice.
- Hand sink that is available to employees, is blocked by tray that contains thawing meat. Ensure nothing is blocking the only working hand sink available to kitchen staff.
- Observed can of Raid stored on same shelf used for storing spices. Ensure all toxic items are stored in a designated area; separate from food storage areas, at all times.
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07/07/2015 | 87 |
- Observed open container of raw chicken placed above ready to eat food in cold hold unit. Ensure all raw animal products are stored below and away from ready to eat food.
- Observed food residue inside both microwaves. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/12/2015 | 93 |
- Observed dirty wares stored in/on hand sink. Discontinue to store items in/on hand sink. Hand sink to be used for hand washing purposes only.
- Observed ready to eat food such as picadillo, caldo, etc., stored in walk in cooler without a use by date marked. Ensure all ready to eat food stored longer than 24 hours has a use by date label. Use by date label not to exceed 7 days from preparation date.
- Observed 2 dead mice in corner of back storage room. Ensure all dead mice are eliminated. Ensure establishment is serviced routinely for all pests. (retain all invoices).
- At time of inspection, food manager was not present. Ensure at lest one person at this establishment is food manager certified and present during all hours of operation.
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12/08/2014 | 86 |
- Sanitizing solution contained both soap and bleach. Ensure sanitizing solution is only bleach and water. Bleach concentration to be maintained 50-100 PPM at all times.
- Observed tray of raw meat placed next to ready to eat beef in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat food, at all times.
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09/04/2014 | 93 |
- Observed plate of personal food sitting on package of tortillas that is under the microwave. Observed open container of coffee next on shelve above plate. Ensure no eating/drinking is done in any food prep/working areas. Ensure all drinks are kept in a designated area; away from food preparation areas, in a cup with a lid and straw at all times.
- Observed employees switch from handling ready to eat food to other tasks, return to handle ready to eat food, and not wash hands. Ensure employees are washing hands in between tasks that involve handling ready to eat food with bare hands. Ensure a barehand food handling policy is enforced. Document must list: 1. the two barriers that will be used when handling food with bare hands; double hand wash plus use of hand sanitizer and/or hand wash plus use of nail brush. 2. Corrective measures that will be taken if failed to comply, and 3. signatures from all employees.
- At time of inspection, hot water for hand sink in kitchen was not available; shut off. Ensure hand sinks have hot water of 100F at all times.
- Faucet for hot water at hand sink was shut off, making it not accessible. Ensure hot water is always accessible.
- At time of inspection, Certified Food Manager was not available. Ensure at least one person at this establishment is food manager certified and present during all business hours; provide certificate.
- Cold hold unit interior and surface is covered in old food debris. Microwave interior is covered in food debris. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure food contact surfaces are sanitized routinely/as needed.
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05/14/2014 | 79 |
- Observed caldo and menudo set to cool at ambient temperature. Ensure all cooked, potentially hazardous food is cooled properly; brought from 135 degrees F to 70 degrees F within 2 hours. Proper cooling methods include portioning hot food and placing in container on an ice bath with constant stirring.
- Observed ready to eat food such as picadillo, caldo, etc., stored in walk in cooler without a use by date marked. Ensure all ready to eat food stored longer than 24 hours has a use by date label. Use by date label not to exceed 7 days from preparation date.
- At time of inspection, food manager was not present. Ensure at lest one person at this establishment is food manager certified and present during all hours of operation.
- Cold hold unit is missing thermometer. Ensure all refrigerating units are equipped with a proplerly calibrated thermometer at all times; monitor temperature.
- Scoop used for ice is stored on shelve next to ice machine. Shelve is dusty and has dirt on surface. Ensure scoop is stored on a clean surface at all times. Ensure all food contact surfaces are clean to sight and touch at all times.
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12/19/2013 | 82 |
- At time of inspection caldo and rice were set to cool at room temperature. Ensure all cooked/hot food is cooled properly; brought from 135 degrees F to 70 degrees F within 2 hours. Cooling methods include dividing food in smaller portions and placing containers in ice baths with contstant monitoring/stirring food to ensure it is cooled properly (within 2 hours), placing ice stick in center of food; constant monitoring of ice stick and stirring food as well to ensure it is cooled properly.
- Employees are currently washing hands with cold water only. Ensure proper handwashing methods are practiced; washing hands with soap and hot water for at least 30 seconds before handling food/ before returning to handle food or when switching tasks.
- At time of inspection, handsink missing soap and paper towels. Ensure all handsinks are provided with soap and papaer towels at all times.
- Observed mildew inside ice machine (on panel). Observed food debris in microwave. Ensure all food debris/residue on all food contact surfaces is eliminated. Ensure all food contact surfaaces are cleaned and sanitized to sight and touch.
- At time of inspection, hot water for handsink in kitchen was not accessible. Handsink knob for hot water is missing; cannot access hot water. Ensure a knob is installed and hot water is available for handwashing at all times.
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08/20/2013 | 82 |
- Observed employee's beverage stored on shelf with clean wares and did not have a lid or straw. Ensure employee beverages are stored with a lid and straw and are stored in an area that will prevent possible contamination of food, wares, and single service/use items. Corrected on site
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored above ready to eat food (produce) in the walk in cooler. Ensure all raw animal products are stored below and away from ready to eat foods, such as produce.
- 229.168 (c) (2) toxics above items. Observed large bottle of dishwashing soap stored on shelf above single use items and food in the storage room. Ensure all toxic items are stored below and away from single use/service items and food. Corrected on site.
- 229.165 (f) (12) (B)integral thermomter. At time of inspection, cold hold unit did not have a thermometer located inside. Ensure all cold hold units are equipped with a thermometer. Corrected on site.
- Observed inside panel of ice machine with mold growth. Ensure the ice machine is routinely cleaned and sanitized.
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01/10/2013 | 83 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared foods in the walk in cooler with date labels that only had the prep date. Ensure prepared foods have a date label with 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. Example: carne guisada made on 9-15-12 will have a USE BY date of 9-21-12.
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink in the ktichen did not have paper towels. Ensure handsink is equipped with paper towels at all times. Corrected on site.
- 229.168 (b) working container not labeled. Bucket used for sanitizing solution was not labeled. Ensure containers used for toxic items are labeled with chemical name. Corrected on site
- 229.165 (m) (1) (A)not clean. Observed knives with clean wares with food debris/residue on blade. Ensure wares are clean to sight and touch prior to storing with other clean wares.
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09/18/2012 | 87 |
- 229.166 (i) (1) (B) HWS improper use. Observed boxes being stored in handsink at time of inspection. Ensure handsink is not used for storing items and is used for handwashing only.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs being stored above onions. Ensure all raw animal products, such as raw shelled eggs, are stored below and away from ready to eat food, such as produce.
- 229.164 (f) (2) (A) (iv) not covered. Observed raw and prepared food in the reach in cooler and walk in cooler without covers/lids. Ensure all food that is being stored is covered to prevent contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in the walk in cooler without date labels. Ensure all prepared food that is kept for more than 24 hours is date labeled with a USE BY date. The use by date should not exceed 7 days from the prep date, with the prep date being day 1.
- At time of inspection, handsink in kitchen hsa to be turned off at the bottom valves to prevent faucet from leaking. Ensure handsink is repaired so handsink does not have to be turned off at the vales.
- At time of inspection, cold hold unit/reach in cooler temped at 62 degrees F. Walk in cooler temped at 48 degrees F. Each cooler should be at 41 degrees F or below.
- Observed rodent droppings in corner under the 3 compartment sink.Ensure droppings re eliminated and area is cleaned and sanitized. Monitor establihsment for rodent activity. If rddent activity is noticed, use necessary means to eliminate rodents.
- At time of inspection, there was not a certified food manager present. There must be at least 1 certified food manager present during hours of operation.
- 229.165 (h) (2)thermometer available. At time of inspection, there was not a thermometer located in the reach in cooler/cold hold unit. Ensure there is a thermometer inside all coolers. CORRECTED ON SITE. Also ensure that all thermometers are calibrated properly.
- 229.165 (m) (1) (A)not clean. Observed knives that were stored clean with food debris. Ensure all wares are properly washed, rinsed, adn sanitized before storing with clean wares.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease accumulation on vent hood and on floor near wheels. Ensure grease is eliminated and vent hoods are routinely cleaned.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, expired invoice for permit is displayed. Ensure food permit is renewed and invoice is displayed until permit arrives.
- Cold hold unit/reach in cooler and walk in cooler were off temperature. Potentially hazardous food in each unit was temped above 41 degrees F and had been stored in unit for more than 4 hours. See below for list of condemned food.
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05/02/2012 | 61 |
- 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. Inspector will provide establishment with paperwork regarding bare hand documentation and handwashing procedures.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw beef being stored above prepared food in the reach in cooler located in the kitchen. Observed raw shelled eggs being stored above containers with produce. Ensure all raw animal products are stored below prepared and ready to eat food products.
- 229.166 (i) (5) (A)plumbing repairs. Handsink in kitchen has a leak when the water is turned on. Ensure leak is repaird to avoid pooling water.
- Ch 13, Art II, section 13-26 Display permit. Crrent food permit is not displayed in establishment. Ensure food permit is displayed in an area where customers can see it.
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01/03/2012 | 86 |
- 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. 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.
- 229.163 (n) (1) eat.drink.smoke.. 229.166 (i) (1) (B) HWS improper use. Employee found drinking from an open cup while in the food service line. Use this sink is for handwashing only.
- 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.
- 229.165 (m) (2)non food contact dirty. 229.165 (q)food contact not sanitized. Equipment not cleaned when cross-contamination may have occurred. Clean Potentially Hazardous Food contact surfaces and equipment.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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05/24/2011 | 82 |
- 229.163 (h) (6) wash as needed. Observed employee wipe hands on dish towel hanging from apron.Retrain all empoloyees to use proper handwashing procedures between tasks.
- 229.163 (n) (2) (A) closed beverage container. Observed open drink containers without a spill proof lid and straw. Only a closed spill proof container with a straw is acceptable for employees to use in prep and kitchen areas.
- 229.164 (o) (4) (A) (i) - Cooked PHF.Cooked PHF in cooler. Ground sausage temperature 76F and Pork temperature 103F. Place all food for cooling in ice pans to cool food properly.
- 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. 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.
- Hot water valve at handsink not turned on at time of inspection. Hot water is required to be available at all times. Investigate and correct reason for slow drip at faucet.
- Observed multiple dead roaches in establishment and gnats at drink station areas,and drain areas. Contact a licensed pest control company/technician for assistance removing insects from establishment. 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.
- Observed rodent droppings on the floor of the outside storage area. Remove droppings and monitor area. Patch or caulk holes, gaps, crevices in shed where necessary.
- All food contact surfaces must be free from cracks and breaks and clean and sanitized prior to and during use. Dry plastic containers used for dry food storage have cracks, are not complete and inside of containers must be cleaned and sanitized properly. Discard all utensils not in good repair; held together by tape, have charred plastic edges, cutting boards. All general equipment in kitchen area; inside/outside of stoves, refrigerators,door handles,blenders,microwave,inside drawers used for utensil storage. At drink station clean trays, dispensing spouts. 229.165 (m) (1) (A)not clean.
- Ensure all PHF is kept at 41F -3 degrees. Cooler temperature 44F. Contact a license technician for assistance.
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09/14/2010 | 66 |
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