- Do not store whole raw in-shell eggs on counter at room temperature. Keep cold on ice or in reach in cooler.
- Store raw whole in-shell eggs below any raw whole produce inside the walk-in cooler unit
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01/19/2016 | 91 |
- Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. flour tortillas) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Prepared foods stored for more than 24 hours in the cooler must be date marked. Date markings should state the day food was prepared and then the expiration date of the food. The expiration date should be 7 days from the preparation date.
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09/11/2015 | 92 |
- Employees are allowed to wear a clean type plain wedding band when handling food products. All other jewelry worn on fingers must be covered to prevent contact with food products.
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05/07/2015 | 96 |
- Make sure any prepared or cooked foods stored overnight in the cooler have proper date marking to assist with proper rotation and are used within 7 days
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12/23/2014 | 96 |
- Ensure personal drinks are stored away from food prep and clean utensils. Observed personal drinks on prep table across from stove area and on counter next to clean utensils.
- Ensure that hot and cold water is available at hand washing sink at all times of operation. Observed hot water turned off at faucet during inspection. Manager turned water back on and hot water was verified by inspector.
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09/04/2014 | 93 |
| No violation noted during this evaluation. | 04/22/2014 | 100 |
- Observed two 10lb. dented cans in dry storage room. Ensure all dented cans are removed and eliminated from establishment.
- Observed employees handling food with bare hand at prep line. Ensure barehand documentation is completed and kept at establishment or that a physical barrier, such as gloves or utensils, is used when handling ready to eat foods. Barehand documentation consists of a written statement of the 2 barriers that are used to clean/sanitize hands (example double handwash plus a hand sanitizer), written statement of corrective actions, and signed acknowledgement form by all employees.
- At time of inspection, food in walk in cooler (beans) being stored for more than 24 hours was missing date label. Ensure all prepared/ready to eat food being stored for more than 24 hours has a use by date label. Use by date not to exceed 7 days; day 1 being the preparation date.
- At time of inspection, handsink behind prep line was missing paper towels. Ensure all handsinks are equipped with soap and paper towels at all times.
- Cold hold unit behind prep line is at 55 degrees F. Ensure Cold hold unit is in good repair and maintaining a temperature of 41 degrees F or below at all times.
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07/16/2013 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Observed employee get water touse for food from handsink. Ensure the handsink is used for hand washing only and not for obtaining water.
- Observed employee rinse off knife at mop sink and wipe with towel. Ensure all wares and utensils are washed/rinsed/sanitized at the 3 compartment sink/ware washing machine. Wares should be air dried after washing.
- Observed metal cup holders for the red cups with debris. Ensure the container is clean to sight and touch if being used to store wares.
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01/23/2013 | 90 |
- Observed cup of soda stored on prep table without a lid/straw. Ensure employee beverages are stored away from prep areas and are stored with a lid and straw.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw chicken stored above container of shredded cheese in cold hold unit and sausage stored next to raw hamburger patties in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat foods.
- 229.166 (g) (1) (A) HWS not provided. In the front area/waitress area, there is open food handling (serving ice, dispensing soda, pouring tea) and there is not a handsink that is conveniently located for staff to use. Ensure there is a handsink with hot and cold running water located in the front area for staff to utilize or move the beverage station/ice station to the kitchen since there is a handsink located in the kitchen.
- 229.165 (m) (1) (A)not clean. At shelving unit across from stove area, observed plates and bowls on bottom shelf with dust and debris. Ensure wares are routinely cleaned and sanitized and are clean to sight and touch.
- Observed minimal mold growth on front inside panel of ice machine. Ensure ice machine is routinely cleaned and sanitized to prevent mold growth.
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10/04/2012 | 86 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed box of avacado stored on shelf under raw shelled eggs in walk in cooler. Ensure all ready to eat food, such as produce, is stored above and away from raw animal products, such as raw shelled eggs.
- 229.164 (o) (7) (A) consume by date (prepared). Observed carne guisada in walk in cooler that was made 2 days ago without a date label. Ensure all prepared food that is kept for more than 24 hours is labled with a USE BY date. The use by date should not exceed 7 days from the prep date and the prep date will be day 1. Example: carne guisada made on May 5 will have a use by date of May 11.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates with breaks/chips around edges. Ensure all wares used for food are free of breaks/cracks/chips and are smooth, easily cleanable, durable, and non abosorbant.
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05/08/2012 | 89 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw meat stored above ready to eat food (produce) in the walk in cooler. Ensure all raw animal products are stored below ready to eat and prepared foods.
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01/03/2012 | 96 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. 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. 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 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units.
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05/19/2011 | 89 |
- replace any chipped plates.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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09/10/2010 | 94 |
| No violation noted during this evaluation. | 06/04/2009 | 92 |
| No violation noted during this evaluation. | 02/26/2009 | 93 |
| No violation noted during this evaluation. | 03/04/2008 | 94 |
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