- Cover all foods when not actively working with items. * tortilla shells above hot hold unit
- Clean in use equipment- tortilla chip container, bulk food containers
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02/08/2016 | 93 |
- Use effective pest control for gnats in rear storage area
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10/06/2015 | 97 |
| No violation noted during this evaluation. | 04/02/2015 | 100 |
- replace bulk food containers with damage.
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03/24/2015 | 97 |
- Store all toxics away from food and food service items- observed cleaners mixed in with single service food items
- Discontinue using cracked/broken wares for food - ice bucket is cracked/utencils are broken have rough edges/knives have chips in blade
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01/12/2015 | 94 |
- Repair back flow preventor at mop sink
- Use effective pest control for ants- in food areas and dining/patio areas
- CLean all shelving in walk in cooler of food debris
- Discontinue using broken food storage containers
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07/24/2014 | 90 |
- Toxic items stored with items needing protection.
- post current permit
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01/28/2014 | 94 |
- Observed containers for clean wares soiled at the bottom with food debris. Ensure containers are clean to sight and touch. Corrected on site
- Observed inside of microwave at drive thru station soiled with food debris. Ensure microwave is clean to sight and touch. Corrected on site
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08/30/2013 | 97 |
- Provide all hand sinks with soap and towels. (Hand sink in the kitchen area did not have towels at time of inspection.)
- Ensure all food contact equipment is properly cleaned and sanitized. (Microwave closest to the front register was dirty at time of inspection.)
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05/20/2013 | 94 |
- 229.164 (o) (6) (A) PHF>135....chicken pieces found at 109F....discard...COS
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01/10/2013 | 95 |
| No violation noted during this evaluation. | 10/26/2012 | 100 |
- 229.164 (o) (6) (A) PHF>135....beef fajitas checked at 115F...reheated to 165F for 15 seconds and now ok....
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11/15/2011 | 95 |
- 229.163 (h) (6) wash as needed. Observed that employees were not washing hands and changing gloves in between tasks. Whenever employees with gloved hands change tasks they must wash hands and put on a new set of gloves.
- 229.166 (i) (1) (B) HWS improper use. A large pitcher was being stored in one of the hand washing sinks. Discontinue storing items in the hand washing sink and ensure that it is used for hand washing only.
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05/23/2011 | 92 |
- An egg mixture inside a pitcher, an egg mixture inside a dispensing bag, carne guisada in a small metal container, and chicken and cooked vegetables inside a small metal containers were at temperatures between 47-70 degrees F. The manager on duty indicated that these items were left out at room temperature at around 8:00 am today and placed in their respective refrigeration units shortly after inspector's arrival. These items must be reheated to 165 degrees F and served before 12:00 pm today. Potentially hazardous food must be kept below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- Observed an employee handle ready to eat tortillas with bare hands; this establishment's SOPs call for employees to handle ready to eat food with gloved hands or utensils. Prior to handling ready to eat food employees must first perform a double hand wash followed by: putting on a pair of gloves and handling ready to eat food with gloved hands, using a utensil to handle ready to eat food, using deli tissue to handle ready to eat food, scrubbing nails with a nail brush on nails and then handling ready to eat food with bare hands, applying an alcohol based hand sanitizer to hands and then handling ready to eat food with bare hands. If employees are going to handle ready to eat food with bare hands the establishment must also maintain the appropriate signed documentation.
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02/03/2011 | 91 |
- Cracked, pooled eggs inside a pitcher being stored inside reach in refrigeration unit were at temperature of 49 degrees F. Barbacoa inside a reach in reach in refrigeration unit was at a temperature of 70 degrees F. Manager on duty did not know exactly how long these items had been in the refrigeration unit, so the manager discarded these items. Potentially hazardous food must be kept below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several ants in kitchen. Minimize the presence of ants using any approved means. Failure to do so within 10 days will result in a reinspection being scheduled and reinspection fees being charged to the owner of this establishment.
- 229.165 (m) (1) (A)not clean. The interiors and exteriors of bulk food storage containers were not clean to sight and touch. Clean and sanitize these food contact surfaces immediately. Clean all food contact surfaces immediately.
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10/06/2010 | 89 |
- Observed a soiled pair of tongs being stored in one of the hand washing sinks. Use this sink is for handwashing only.
- Observed several flies in the kitchen. Eliminate the presence of insects by using any approved means.
- The interiors of the bulk food storage containers, the utensils inside of them, and the interior of one of the microwaves were not clean to sight and touch. Clean all food contact surfaces every four hours or as needed.
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05/12/2010 | 90 |
- Retrain all employees to wash hands for 20 seconds with hot and cold water and soap prior to applying gloves.
- Observed plastic spray bottle without proper labeling. Label all spray bottles with proper name/product or chemical.
- Various utensils and equipment need cleaning or disposal. Clean microwaves, refrigerators, knives outside of hot hold equipment.Remove all utensils, storage containers that are not in good condition due to burns, cracks or breaks.
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01/05/2010 | 90 |
| No violation noted during this evaluation. | 06/18/2009 | 81 |
| No violation noted during this evaluation. | 12/23/2008 | 100 |
| No violation noted during this evaluation. | 08/26/2008 | 100 |
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