| No violation noted during this evaluation. | 02/02/2016 | 100 |
- At time of inspection, chlorine strips were not made available at dishwashing area. Ensure chlorine strips are available at all times in order to maintain proper bleach concentration for sanitizing solution.
- Observed accumulation of food debris on shelves inside refrigerators. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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01/27/2016 | 94 |
- Observed eggs placed on prep table; not on cold hold. Ensure all potentially hazardous food is maintained at 41F or below at all times.
- Caldo and menudo were both off temperature; under 135F. Ensure all potentially hazardous food to be held hot is maintained 135F and above at all times.
- At time of inspection, observed soap and scrub inside kitchen hand sink. Discontinue to store items in/on hands sink. Hand sink is to be used for hand washing purposes only.
- At time of inspection, observed employee eating in food prep area. Discontinue to eat/drink in food prep areas. Ensure all personal food/drinks are kept in a designated area; separate from food prep/work areas at all times.
- Observed food residue build up on shelves inside refrigerator that is next to three compartment sink. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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08/11/2015 | 83 |
- Ensure all potentially hazardous food on hot hold is 135F and above at all times.
- Observed personal drinks in cooler behind prep table. Ensure all personal drinks/food are kept in a designated area; separate from food prep, storing, working areas.
- Observed eggs stored above ready to eat food (diced tomatoes, cut jalapenos). Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Observed containers of cut produce stored next to tub with raw meat. Ensure all ready to eat food is stored below and away from ready to eat food at all times.
- Observed food debris build up in refrigerator behind prep table. Ensure all debris is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Inspection report was under a green tray (blocked) inside the display counter. Ensure reports and permits are posted in customer view at all times.
- Cooler in the back, usually used to store cheese and tripas, is off temperature; 57F. Ensure all coolers are maintaining temperature of 41F and below at all times.
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05/04/2015 | 78 |
- Ensure all potentially hazardous food to be held hot is maitained at 135F or above, at all times.
- Observed personal drink on prep table where tripas are placed. Ensure all personal drinks/food are kept in a designated area; separate from food prep/working areas.
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01/07/2015 | 91 |
- Observed hard shell eggs on prep table sitting at room temperature. Ensure all product to be held cold sits in ice bath or in cooler, at 41F or below.
- Observed personal drinks on food prep table. Ensure all food/drinks are kept in a designaget area; away from all food prep/working areas, at all times.
- Observd metal tray in hand sink. Discontinue to store items in/on hand sink. Observed food residue in hand sink that is next to kitchen. Discontinue to dispose of food residue from containers, drinks etc.. Hand sink is to be used for hand washing purposes only.
- Did not observe dates on potentially hazardous food that is prepared, then stored in cooler. Ensure all potentially hazardous food is labeled with a use by date. If food is only stored for 24 hours, ensure prep date is marked on food.
- Observd food residue left on metal trays that have been washed and sitting on drying rack. Ensure all wares are thoroughly washed and scrubbed so that residue is completely eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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08/19/2014 | 84 |
- At time of inspection, observed sponge and food residue in hand sink next to stove. Ensure only hand washing is done at hand sinks.
- Observed mold growth on potato in box of potatoes in dry storage area. Ensure all spoiled food is eliminated.
- Observed raw, marinated meats in containers, stored above ready to to eat food items (shredded cheese, and cilantro) in cooler that is next to small hot hold unit. Ensure all raw animal products are stored below and away all ready to eat food items at all times.
- Hand sink in kitchen is missing paper towels. Ensure all hand sinks are equipped with soap and paper towels at all times.
- Observed rodent droppings in corner of dry storage room. Ensure all rodent droppings are eliminated. Ensure all food debris (food source) is eliminatedl.
- Observed food debris/residue in microwave above hot hold. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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09/20/2013 | 79 |
- 229.167 (e) (3) (A) no towels. Need towels at back of kitchen handwashing sink.
- 229.168 (c) (1) toxics stored. Paint stored next to rice. ie. Store chemicals away from food products.
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05/23/2013 | 94 |
- 229.163 (n) (1) eat.drink.smoke.. Upon entrance into kitchen, observed employee eating a cookie in the kitchen. Ensure employees do not eat in the kitchen and eat in an area that avoids possible contamination.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw beef stored on shelves above ready to eat food (sausage). Ensure all raw animal products are stored below and away from ready to eat food items.
- 229.164 (f) (2) (A) (iv) not covered. Observed several pots/containers of prepared food in the refrigerator behind the ware washing area without a protective covering. Ensure all food being stored in the refrigerator has a protective covering, such as foil, plastic wrap, or a plastic lid.
- Observed pipes under handsink in the front serving line without an air gap. Ensure all drains have an air gap that is 2x the diameter of the pipe between the pipe and top of the drain.
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12/19/2012 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Observed wire strainer being stored in the handsink near the stoves. Ensure wares are not stored in the handsink. Handsink should be used for handwashing only.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw ground beef being stored above cooked barbacoa and raw shelled eggs stored above ready to eat items in fridge near stove area. Ensure raw animal products are stored below and away from cooked and ready to eat items.
- Observed drain under handsink in the front without an air gap. Ensure all drains have an air gap that is 2x the diameter of the pipe between the pipe and drain.
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08/22/2012 | 89 |
- Observed raw shelled eggs being stored above raw meat in fridge. Ensure raw shelled eggs are stored below and away from raw meats.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw bacon in walk in cooler being stored above lettuce. Ensure raw meats are stored below and away from ready to eat foods, such as produce.
- 229.166 (g) (4) (B)backflow preventer. Both hoses in kitchen area did not have back flow prevention devices. Ensure each hose faucet in ktichen area is equipped with a back flow prevention device.
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04/06/2012 | 92 |
- Bags of dry pinto beans in storage area had a hole in the bottom of the bag. Ensure the bag of beans is transferred to a food grade container to prevent contamination of beans.
- In refigerator in kitchen area, raw shelled eggs were being stored on shelf above raw meat. Ensure that raw shelled eggs are stored on the bottom shelf and that other raw products are not stored above ready to eat food.
- 229.166 (g) (4) (B)backflow preventer. Hose in 3 compartment sink area does not have a backflow prevention device. Ensure faucet for hos has a backflow prevention device.
- Handle of scoop in flour and sugar was observed laying in product. Ensure that handle for scoop is kept above the food product.
- Lid for flour container was observed with cracks and broken. Ensure that all food contact surfaces are in good repair.
- 229.163 (g) Wash before RTE. Employees observed not following the double handwash procedure that establishment has in place. Ensure all enployees are following established handwash procedures. Documentation for handwash procedures are posted above the handsink.
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12/08/2011 | 81 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- Potentially Hazardous food not at required temperature in cooling unit.
- 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. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.
- 229.167 (p) (5) improper use of sinks. Use this sink is for handwashing only.
- Damaged, ripped flour and bean bags open and exposed to rodent and roach casings.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No 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. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. Foods not protected by storage in packages, covered containers, etc.
- 229.164 (o) (7) (B) consume by date (pkgd). 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.
- 229.165 (g) (1) equipment not sufficent. Cooler not large enough to hold establishments cold PHF. Provide adequate refrigeration.
- Automatic hand washer is the only hand washing facility in the food establishment. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Provide proper measures/methods to control and minimize presence of pests. Eliminate the presence of rodents by using any approved means
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- Obtain a Certified Food Manager license in 30 days. A CFM must be present during business hours.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Provide thermometer in walk in cooler.
- 229.165 (m) (1) (B)grease and soil accumulation. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean equipment when cross-contamination may have occurred.
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07/27/2011 | 39 |
- 229.164 (o) (6) (A) PHF>135. Beef soup on line at 120 degrees, must be kept at 135 degrees or hotter. Management stated that table is turned off 20 mins before closing. Advised management if they are going to to this, then product must be pulled off line, to prevent customers from purchasing food item.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.165 (m) (1) (A)not clean. Clean inside microwave, and dispose of broken utensils.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
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10/18/2010 | 83 |
- FOOD MANAGER CERTIFICATIONS HAVE EXPIRED. MUST BE RENEWED AS SOON AS POSSIBLE.
- Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. EMPLOYEE WITNESSED NOT WASHING HANDS, ONLY WIPING ON DIRTY APRON
- EMPLOYEES NOT FOLLOWING THE DOUBLE HANDWASHING TECHNIQUES INCORPORATED AT ESTABLISHMENT.
- SOME, COOKED, PHF ITEMS BEING STORED IN COOLERS WITHOUT DATE LABELS
- FOOD CONTACT SURFACES OF DISHES, PLATES, SEEN WITH CHIPPED, CRACKED AREAS. MUST REMOVE FROM SERVICE
|
03/04/2010 | 82 |
| No violation noted during this evaluation. | 06/09/2009 | 86 |
| No violation noted during this evaluation. | 03/17/2009 | 79 |
| No violation noted during this evaluation. | 07/07/2008 | 92 |
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