| No violation noted during this evaluation. | 02/05/2016 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- 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. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
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12/02/2015 | 92 |
| No violation noted during this evaluation. | 07/07/2015 | 100 |
| No violation noted during this evaluation. | 04/29/2015 | 100 |
| No violation noted during this evaluation. | 03/19/2015 | 100 |
- Observed several cell phones around food prep areas. Ensure all personal items are stored in a desiganted area; separate from all food prep areas.
- Observed accumulated food debris inside cold hold unit. Observed food residue on edges in between trays holding cold food. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Use by dates marked on ready to eat food exceed 7 days. Ensure all ready to eat food stored past 24 hours is marked with a use by date that does not exceed 7 days. Food prepared on 01-08-2015 should be marked no later than 01-14-2015.
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01/08/2015 | 89 |
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food and clean wares- * observed raw beef on clean wares side of ware washing and bucket of uncooked cut potatoes under hand sink
- Label spray bottles with common name of toxic material taken from a bulk container- 3 bottles under front hand sink and 1 at ware washing area
- Have a readily accessible thermometer in all reach in coolers where TCS foods are stored. Provide a thin probe thermometer for reheating/cooking/cooling/holding processes
- Use only food grade containers for food- potatoes in bucket labeled for cleaner.* Food contact equipment must be in good repair- wares for bulk foods must be in good repair
- Post current permit. Call Fiscal Services and confirm mailing address at 2102078732 or ask for a copy to be sent. Posted permit expired 2/2011
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09/09/2014 | 84 |
| No violation noted during this evaluation. | 01/07/2014 | 100 |
| No violation noted during this evaluation. | 08/08/2013 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
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04/09/2013 | 92 |
- Marlboro cigarette pack and mp3 player found on shelf with clean bowls and plates. Ensure employee personal items are stored in a designated area away from clean food contact surfaces or food intended for customer use.
- Food debris in bowl and clean utensils mixed with soiled potato peeler in the bowl. Ensure all utensils are routinely washed, rinsed, sanitized, and stored appropriately to avoid contamination of food or food contact surfaces.
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01/17/2013 | 93 |
- Picadillo, Carne Guisada, Refried Beans, and Shredded chicken found between 45 and 62.2 degrees F. Objects disposed of with bleach. Ensure Potentially Hazardous Food is kept at 41 degrees F or below.
- Observed several employees working with food not washing hands between tasks. Ensure when employees finish working with food that is raw or when employee moves to different task that they wash their hands.
- Employee drink found stored next to clean dishes. Ensure employee personal items are stored away from food and food contact surfaces (such as plates, lids, utensils, etc)
- Two employees observed handling tortillas without gloves. One from the grill and the other dishing filling into tacos. Food then went on plate and was served. Ensure gloves are used when working with Ready To Eat food unless 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: I) double handwashing II) nail brushes III) a hand sanitizer after handwashing IV) other control measures approved by the regulatory authority
- Cooked rice found stored under portable air blower without a lid. Air blower had accumulation of debris and dust on it. Ensure food or food contact surfaces are not stored next to or below anything that may contaminate them.
- Establishment keeping food for longer than 24 hours and using prep dates only. Prep dates are optional, but ensure use-by dates are labeled on food containers with potentially hazardous food that is kept longer than 24 hours. Use-by date may be labeled on container up to seven days after prep date with the prep date counting as day one.
- Main cooler found off temperature and food within ranged between 45 and 62.2 degrees F. Manager said unit was working fine earlier in the morning. Cheese in back of cooler found at 39 and 40 degrees F. Ensure unit is repaired and to provide invoice during follow up inspection.
- Personal eye drops and liquid bandage chemicals found stored above food lids in back dishes area. Ensure employee personal items are stored in separate area away from food or food contact surfaces.
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09/18/2012 | 69 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service/preparation line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (r) (1) (B) (i) common name. ALL BULK FOOD CONTAINERS USED TO HOLD FOOD INGREDIENTS TO BE LABELED WITH THE COMMON NAME OF INGREDIENT HELD WITHIN
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05/01/2012 | 92 |
| No violation noted during this evaluation. | 12/07/2011 | 100 |
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles ALL IN-USE CHEMICAL SPRAY BOTTLES TO BE MARKED/LABELED WITH THE COMMON NAME OF CHEMICAL CONTAINED WITHIN. 1) spray bottles not marked with common name
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08/09/2011 | 97 |
- 229.164 (o) (4) (D) Raw Shell Eggs. RAW SHELLED EGGS, 4 DOZEN EGGS, BEING KEPT AT AMBIENT ROOM TEMPT., NEXT TO COOKING GRILL. --MOVED TO COOLER---
- PHF should be rehaeated for hot holding to 165° F within 2 hours. INSPECTOR ENCOUNTERED PHF FOODS BEING REHEATED IN HOT-HOLD UNITS; 1) BEANS AT 54 deg F, 2) ENCHILADA SAUCE AT 50 deg F. ALL PHF MUST BE PROPERLY REHEATED TO A MINIMUM TEMPERATURE OF 165 DEGREES FARENHEIT BEFORE BEING INTRODUCED INTO HOT-HOLD UNITS.
- RESTRICTED JEWELRY: WHEN HANDLING RAW OR READY TO EAT FOODS WITH BARE HANDS, EMPLOYEES ARE NOT ALLOWED TO WEAR DANGLING JEWELRY OR RING JEWELRY OTHER THAN A SIMPLE WEDDING BAND. 1) FOOD STAFF EMPLOYEE FOUND WEARING MULTIPLE RINGS ON MULTIPLE FINGERS WHILE WORKING WITH FOOD
- 229.164 (f) (2) (A) (iv) not covered. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. 1) INSPECTOR ENCOUNTERED SEVERAL RTE FOODS IN COOLING UNITS WITHOUT PROPER LIDS OR COVERS. 2) INSPECTOR ENCOUNTERED IMPROPER USE OF IN-USE UTENSILS. PRACTICE EXPOSES INGREDIENTS TO CROSS CONTAMINATION SINK UTENSIL BEING USED TO DISPENSE INGREDIENTS DOES NOT HAVE HANDLE TO MINIMIZE OR ELIMINATE EXPOSURE OF INGREDIENTS TO HANDS.
- Refrigerated, ready-to-eat food not properly marked with a use by date. INSPECTOR ENCOUNTERED SEVERAL PHF ITEMS WITHOUT DATE LABELS INDICATING WHEN ITEMS WERE PREPARED OR WITH A USE-BY DATE
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01/26/2011 | 78 |
- 229.164 (f) (2) (A) (i) (II) do not store raw meats above RTE foods.
- 229.168 (b) working container not labeled.
- 229.166 (i) (5) (A)plumbing repairs at hand sink.
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07/30/2010 | 90 |
- Employee found drinking from an open cup while in the food service line.
- No documentation present. Food prep person handling ready to eat food, must perform double handwash, plus sanitizer, nail brush, or gloves.
- Do not store raw beef over cooker food in cooler.
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Do not store items in handsink.
- All coolers must have thermometers.
- Most recent graded inspection report must be posted in customer view.
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10/08/2009 | 79 |
| No violation noted during this evaluation. | 01/20/2009 | 81 |
| No violation noted during this evaluation. | 04/25/2008 | 100 |
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