- Observed eggs at room tempertature. Ensure all potentially hazardous food to be held cold, is mainataind at required cold hold temperature of 41F and below at all times.
- All food on hot hold is under required hot hold temperature of 135F and above. Ensure all food to be held hot,is maintained at required hot hold temperatures of 135F and above at all times.
- Observed pot inside hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Opened lid to ice machine. Lid fell; was not screwed on, and landed on inpsectors toe. Ensure lid is screwed on correctly so that it does not fall every time you open ice machine.
- Establishment currently uses FOCA (laundry detergent) to wash wares. Discontinue to use laundry detergent to wash wares. Use appropriate dish soap to wash wares.
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12/07/2015 | 80 |
- Freezer door is broken. Ensure all equipment is in good repair. Replace any broken parts.
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06/08/2015 | 97 |
- 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 hours of operation.
- Observed leak in pipes that lead from ice machine. Ensure leaks are repaired. Ensure waste water from ice machine is draining properly.
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11/18/2014 | 94 |
- Menudo in walk in cooler that was prepared the night before is at 53F. Ensure all cooked food is cooled properly before storing in cooler. Food must be brought from 135F to 70F within 2 hours. Proper cooling methods consist of dividing food into smaller portions for easier cooling, placing food containers in ice bath and constantly stirring food to let off heat. Once food has reached 70F, it then has 4 hours to drop to 41F or below, when in cooler.
- Observed rodent droppings under chip shelves, behind coolers, and under sink area in kitchen. Ensure all droppings are eliminated. Ensure establishment is routinely treated for pests; retain all invoices. Pest proof building; seal any holes, cracks and openings.
- Ensure at least one person at this establishment is food manager certified and present during all hours of operation.
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06/03/2014 | 89 |
- Employees are currently washing hands in hand sink that is located near walk in cooler. Ensure hand sink is in place at site of food preparation.
- Observed droppings in box of lollipops. Ensure all droppings are eliminated.
- Observed salsa and shredded cheese 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 marked. Use by date not to exceed 7 days from preparation day.
- Hand sink at burger station has not soap or paper towels. Ensure hand sink has soap and paper towels provided at all times.
- Observed rodent droppings behind shelves for candy. Observed a dead mouse on glue trap under Frito Lays shelve. Observe mouse carcass under shelve next to ice machine. Ensure all droppings are eliminated. Ensure all dead mice are eliminated.
- At time of inspection, latest inspection report was not posted. Ensure latest routine inspection report and current permit are posted at all times.
- At least one person at this establishment needs to be food manager certified and present during all hours of operations. Provide certificate.
- Hand sink is currently shut off due to broken knob. Ensure hand sink is in good repair and running.
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11/19/2013 | 73 |
| No violation noted during this evaluation. | 05/21/2013 | 92 |
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (B) (iii) quantity of contents.
- product in walk-in cooler not properly disposed of , out of date.
- Hand sinks must be provided in warewashing room and must be accessible to employees. Handsink needs hot and cold running water, connected to a sanitary sewer, with soap and towels available at the handsink
- 229.167 (e) (3) (A) no towels. Need hand towels on a dispenser at the hand sink in the cooking area.
- 229.167 (p) (11) (C)insects/pests not minimized. There are gnats in the cooking area, and in the ice machine area. Provide exterminator report.
- Ch 13, Art II, section 13-26 Display permit. INSPECTION REPORT NEEDS TO BE POSTED WHERE IT CAN BE EASILY SEEN.
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08/14/2012 | 76 |
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