- Potentially hazardous food must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. During the time of inspection a large container of red salsa that was prepared yesterday (as stated by manager) had an internal temperature of 63°F. Food was promptly and voluntarily discarded by manager. Ensure foods are cooled using ice baths, prepared in smaller portions or separated into smaller containers to allow for faster cooling.
- Supply every handwashing sink with soap and disposable paper towels (kitchen hand sink).
- During the time of inspection observed a closed bottle of Nyquil being stored above an uncovered container of sour cream in the reach-in prep cooler. Store all personal medications separate from food products and away from food preparation areas.
- During the time of inspection observed bottled water and an uncovered cup of coffee on the prep cooler cutting board. Employees must drink from clean, closed beverage containers with clean hands and away from food prep areas.
- During the time of inspection observed a bucket of raw cut potatoes on the kitchen floor. Ensure all foods are stored at least six inches above the ground.
- During the time of inspection observed raw uncut bacon on a dishware table. Clean and sanitize all equipment to be used for food storage, prep, or service.
- During the time of inspection employees were observed changing gloves in between tasks however some employees failed to wash their hands before donning new gloves. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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03/07/2016 | 78 |
- Post most recent graded inspection report in customer view.
- Supply each toilet with toilet tissue.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Eliminate the presence of rodents by using any approved means.
- Set up water faucet (in kitchen area) so that the water flows long enough to become hot (110°F).
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from closed beverage containers with clean hands and away from food prep areas.
- Have a readily accessible thermometer. (Reach-in cooler located in dry storage)
- Clean the ice machine on a regular basis to prevent mold/mildew growth (ice machine inside dining area).
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10/28/2015 | 67 |
- Potentially Hazardous food not at required temperature at reach in cooling unit. Ensure cooling unit is not in use if unable to maintain a temperature of 41F or lower.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Separate raw animal ingredients from ready to eat foods during storage by arranging each type so that cross contamination is prevented.
- Ensure refrigerated, ready-to-eat foods held for more than 24 hours shall have a consume-by or prepared-on date label. 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.
- Ensure hand sink is supplied with soap and paper towels at all times.
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08/17/2015 | 84 |
- Establishment policy is for food employees to wear gloves when handling ready-to-eat (RTE) foods. Observed employees handling RTE foods with bare hands.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous foods held for more than 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.
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11/03/2014 | 92 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous foods held for more than 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.
- 229.163 (h) (6) wash as needed. 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. When wearing gloves, replace gloves when they get contaminated, but wash hands prior to donning new gloves.
- 229.167 (p) (11) (C)insects/pests. Eliminate evidence/presence of roaches. Keep facility clean and dry, seal all gaps/holes which pests may use as entryways and dispose of dead bugs as they are sighted.
- Provide an airgap between the ice machine (wait station area) drain pipe and floor drain equal to 2x the diameter of the pipe.
- 229.165 (m) (1) (A)not clean. Clean and sanitize all food-contact surfaces and utensils not clean to sight and touch: inside of ice machine, coolers, prep tables, shelves, counters, etc.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, grease, food residue, and other debris: clean and sanitize exterior of all equipment, storage shelves, etc.
- 229.165 (f) (12) (B)integral thermometer. Install/replace broken thermometer/s to cooler/s storing potentially hazaardous foods.
- 229.165 (h) (3)thin probe available. Provide thin probe thermometers to food employees for checking food temperatures while cooking, cooling down and storing potentially hazardous foods.
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03/20/2014 | 76 |
- Potentially Hazardous foods (PHF) not at required temperature in walk-in cooling unit. Condemend about 80 pounds of potentially hazardous foods stored in walk in cooler at 49-56F. Do not store PHF in walk-n cooler unitl able to hold foods at 41F or below.
- 229.164 (o) (4) (D) Raw Shell Eggs. Shell eggs not treated to destroy salmonella shall be stored at 45?F or less. Condemned 37 eggs left at room temp (90F) in grill area.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- Establishement policy is to use gloves when handling ready-to-eat foods. Employee using barehands to prepare tacos during inspection.
- 229.167 (e) (2) no soap. Supply handwashing sink with soap.
- Provide an airgap between the ice machine (wait station area) drain pipe and floor drain equal to 2x the diameter of the pipe.
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10/02/2013 | 81 |
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. 229.164 (o) (6) (A) PHF>135. ** Observed PHF charrizo/bean mixture and Machacado (beef) at ambient temperture under the grill for ease of use with no attempt to heat.** PHF must be maintained at 135?F or above
- 229.167 (p) (5) improper use of sinks. ** Observed Mop sink used as a dump sink for soiled dishware and food debris and a handwashing sink.** Food employee washed hands in a 3-comp sink, food prep sink or mop sink.
- 229.164 (a) - Honestly presented. ** Chopped ham and potatoes observed at ambient temperature (76F) for ease of use.**
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Foods not protected by storage in packages, covered containers, etc. ** Observed beef on top of raw vegetables. Raw chicken/beef above vegetables and dairy.**
- 229.164 (o) (7) (A) consume by date (prepared). ** No date marking system observed in the walk in cooler for any food items.** Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- (b) working container 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
- ** NO EMPLOYEE ON SITE WITH A FOOD MANAGER'S CERTIFICATION.** A grace period is granted until 1-13-12 to show proof of a Food Manager's Cert.
- 229.165 (m) (1) (A)not clean. Equipment not clean after using raw foods before using RTE foods. ** Observed a soiled dish plate on clean ready to be used dishes with food debris and grease (possibly not washed properly).**
- 229.165 (b) (1) (B)single service/use. **Reuse of a single use container for food storage.**
- 229.165 (o) (7) (B) (ii)design. ** Observed using a plate in place of a scoop to served potatoes.**
- 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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12/13/2011 | 67 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink.
- 229.164 (o) (6) PHF General. 229.164 (o) (6) (A) PHF>135....keep all potentially hazardous foods at 135F or hotter...(chicken and cauldo)
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12/28/2010 | 92 |
| No violation noted during this evaluation. | 02/19/2010 | 100 |
| No violation noted during this evaluation. | 01/08/2009 | 84 |
| No violation noted during this evaluation. | 09/04/2008 | 71 |
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