- Food must be protected from contamination by storing in a covered container, wrappings or packages. OBSERVED UNCOVERED RAW MEAT AND READY TO EAT FOODS IN REACH IN COOLERS.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED POOLED EGGS AND SHELL EGGS ABOVE READY TO EAT FOODS.
- Discontinue using broken/chipped wares i.e. COTAINERS HOLDING BULK FOOD IN THE WALK IN COOLER.
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01/08/2016 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. SEVERAL COOKED/PREPARED FOOD ITEMS FOUND WITHOUT APPROPRIATE DATE LABELS. ONE LARGE PAN OF FOOD ITEM WAS VOLUNTARILY DISCARDED. HELD BEYOND THE PENNED USE-BY DATE.
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09/11/2015 | 96 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Food not protected from cross contamination by separating raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented. INSPECTOR FOUND THAT BEEF AND PORK WERE BEING STORED, ONE ON TOP OF THE OTHER, IN WALK-IN COOLER. CORRRECTED ON SITE 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. Raw animal food stored with cooked ready-to-eat food. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
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03/31/2015 | 96 |
- Observed 2 large pans of refried beans in the walk in cooler with temperatures at 48.9F and 53.9F degrees that were made yesterday, 1/19/15. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed guisada in the hot hold unit with a temperature of 98F degrees. Ensure that foods are being heated to 165F degrees before putting into the hot hold unit.
- Observed cooked potatoes, pooled eggs, shelled eggs and diced ham sitting on prep table at room temperature. Ensure all potentially hazardous foods are kept below 41F degrees or above 135F degrees.
- Observed ice scoop sitting in ice in ice machine and cooler in front area. Ensure ice scoop is not stored with the handle touching the ice. Inside lid of cooler neeeds to be cleaned.
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01/20/2015 | 81 |
- Containers and racks for dry goods need to be cleaned and sanitized. All equipment (refrigerators, stove, etc.) need to be cleaned as well. All food contact surfaces should be clean to sight and touch.
- Observed an employee attemp to wash hands in 3 compartment sink without soap and another employee dry hands with a towel after washing hands. Ensure everyone is washing only at the hand sink with hot water and soap for at least 20 seconds and using clean paper towels to dry hands.
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09/03/2014 | 93 |
| No violation noted during this evaluation. | 04/14/2014 | 100 |
- Observed several large/deep pans of refried beans sitting on a table at ~100F degrees. Ensure proper cooler precedures are being used when cooling potentially hazardous foods to prevent bacterial growth. Foods must be cooled from 135F to 70F degrees within 2 hours, then cooled from 70F to 41F degrees within the next 4 hours. This can be done by placing the food into shallow pans or smaller portions, placing container into an ice bath and stirring, using a frozen food chiller or any other effective means.
- Observed gatorade bottles stored on middle shelf in refrigerator with food for customers. All emoployee drinks and food must be in a cup with a lid and straw and be stored below/away from all customer food and food prep areas.
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01/22/2014 | 91 |
- Cold hold unit - Temperatures of potentially hazardous foods such as diced onions and cooked ground beef exceeded 41F degress. All potentially hazardous foods held cold must be 41F degrees or less to avoid bacterial growth and cross contamination. Walk in refrigerator - Potentially hazardous foods such as cooked refried bean were 43F degrees. All potentially hazardous foods must be 41F degrees of less to avoid bacterial growth and cross contamination.
- Observed employee handling towels, preparing plates, cooking, etc and no handwashing was observed in between tasks. Ensure to hand wash frequently as needed to ensure no cross contamination.
- *Cold hold unit - Observed water pooling inside unit on the bottom of the cabinet area. All potentially hazardous foods inside unit exceed 60F degrees. *Walk-in refrigerator - Door to walk in unit was ajar at time of inspection. Rubber stripping around interior of door is broken/missing. Handle to walk in is broken/missing. *All potentiaolly hazardous food inside unit exceeded 43F degrees. All refrigeration units must be in good repair and capable of holding potentially hazardous foods at 41F degrees or less to avoid bacterial growth and cross contamination.
- Observed sewage and chunks of food on floor underneath 3 compartment sink and on flood underneath flat top. Observed pool of sewage on drain on floor. Drain backup must be repaired by a licensed plumber. Retain all receipts. Affected areas must be cleaned, disinfected and air dried before reinspection.
- Thermometer inside cold hold unit by flat top read 40F degrees. Per inspector's thermometer temperature inside unit exceeded 60 F degrees. All cold hold units must have an accurate thermometer to ensure potentially hazardous foods are being held at 41F degrees or less.
- Observed old food and grime stuck to plastic tub containing shredded lettuce in water in the cold hold reach in by kitchen door. Observed grease and bits of old chips stuck to interior of drawers in the chip warmer in beverage area. All food contact surfaces must be cleaned/sanitized to avoid bacterial growth and cross contamination.
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08/27/2013 | 79 |
- 229.163 (n)- eat, drink, smoke. Observed personal cup of coffee on drink station, with no lid or straw. All personal drinks in food prep-area, must have a proper fitting lid and straw.
- 229.164 (r) (1) (B) (iv) manufacturer info. All food items used in establishment, must have a proper manufacturer label on them. Bags of spices in storage room, are not properly labeled.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is allowing bare hand contact of ready to eat foods. Establishment must have proper bare hand contact documentation.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Observed raw hamburger patty sitting on top of chicken taquitoes inside or RIC. Insure that food is properly protected from cross contamination.
- 229.166 (f) (4) air gap 2x. Repair spray nozzle hose. Hose needs to be air gapped out of sink well, at least two inches or twice the diameter of the pipe. Currently, spray nozzle is hanging low inside of sink well.
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11/30/2012 | 80 |
- During inspection, came across a pan of meat inside WIC. According to date label and kitchen staff, this food product is over two weeks old. Establishment destroyed food. Food should not be kept over a week.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment allows bare hand contact of Ready to Eat foods, however establishment does need proper bare hand contact documentation.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over cooked food inside of cooler.
- 229.165 (d) (1) (B)free of breaks, cracks. Establishment must cease using damaged and broken plates. Cracked plates, are difficult to properly clean.
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08/01/2012 | 85 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw Shell Eggs must be kept at 45 degrees or colder. Eggs were at 75 degrees.
- Do not store food items, directly under dishes on the drying rack. Food can be easily contaminated by water dripping from dishes.
- 229.166 (i) (1) (A)HWS not accessible. Do not store or keep dishes or items inside of handsink. Handsink must be kept empty to allow employees easy access, to handsinks.
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02/28/2012 | 88 |
- Foods such as chicken guisada, chicken nuggets found in refrigeration unit uncovered. All foods in refrigeration units must be kept covered to protect agains cross-contamination.
- Employee seen cleaning food storage container and dirty wares storage tray by washing with soap and rinsing. Storage tray was then used to store clean wares that came out of dishwasher. All food preparation, storage and other wares must be properly sanitized.
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08/25/2011 | 93 |
- Food made on 04/18/11 stored in walk-in cooler found above 41F (48F-58F.) Cooked potentially hazardous foods should be cooled to 70F within 2 hours of the start of the cooling process and to 41F or below within 6 hours. Warm pans of foods should not be placed close together and on tope of one another to cool. Food should be cooled using an ice bath or ice wand to 70F and then placed on racks in cold hold so that cold air can move freely around them and they can reach 41F or below.
- Refrigeration units including condiment coolers must be maintained at 41F or below.
- Employees seen washing and handling soiled dishes and then preparing foods. Employees should wash hands between tasks.
- Foods such as raw shellfish stored above uncovered ready to eat foods such as pico de gallo and guacamole. Foods in refrigeration units must be covered to prevent cross-contamination and should be stored so that cross-contamination between raw foods and ready to eat foods cannot occur. Foods must not be stored in original opened cans. Foods should be stored in food-grade containers.
- Food-grade shatterproof thermometer mustbe provided in coniment cooler at waitstaff station.
- Rack for clean wares should be cleaned and sanitized. Plastic tub holding clean lids should be cleaned. Knife sharpeners should not be kept between wall and pipe. Knife sharpeners must be kept with clean wares. Food preparation area must be kept clean. The inside of refrigeration units should be kept clean and sanitized.
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04/19/2011 | 76 |
- Foods not protected by storage in packages, covered containers, etc. Lemons should be stored in food-grade containers. All food should be covered to prevent cross-contamination. Lids of dry storage goods such as salt, sugar, chicken fat need to be cleaned.
- A backflow prevention device needs to be provided for any faucet with an attached hose. There is no backflow preventer present.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Food in the walk-in cooler should be dated with use by date of no more than 7 days from the date prepared.
- Food contact equipment must be in good repair. Discard chipped or broken plates.
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01/19/2011 | 85 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. beef skirts moved to walk-in cooler not cooled to 70 degrees F before going to walk-in
- Refrigerated, ready-to-eat food not properly marked with a use by date. COOKED/PREPARED PHF FOODS BEING STORED IN WALK-IN COOLER WITHOUT PROPER DATE LABELS
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06/24/2010 | 91 |
- COOKED, STORED FOOD ITEMS HAVE UTENSILS STORED WITHIN FOOD ITSELF.
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03/10/2010 | 93 |
- EMPLOYEES,COOKS OBSERVED NOT WASHING HANDS BETWEEN TASKS, ONLY RINSING HANDS AND DRYING ON DIRTY APRON.
- EMPLOYEES MAY NOT CONTACT READY-TO-EAT FOODS WITH BARE HANDS IF NOT PROPERLY WAHSING HANDS. USE OF PROPER UTENSILS RECOMMENDED.
- ALL FOOD AND FOOD INGREDIENTS SHALL BE PROTECTED FROM CROSS CONTAMINATION BY PROPER STORAGE AND SEPERATION OF ALL INGREDIENTS. 1) NOT PROPERLY STORING OPENED INGREDIENT SACS, NOT BEING STORED IN FOOD-GRADE CONTAINERS
- Refrigerated, ready-to-eat food not properly marked with a use by date. FOOD ITEMS IN WALK-IN COOLER AND REACH-IN REFRIGERATOR LACK PROPER DATE LABELS.
- EVIDENCE OF RODENT FECAL MATTER IN DRY STORAGE AREA BY WALK-IN COOLER. HAVE PEST CONTROL COMPANY FUMIGATE FOR RODENTS.
- 3-COMPARTMENT SINK NOT BEING UTILIZED WITH A COMPARTMENT DEDICATED FOR SANITIZING PURPOSSESS. WARE BEING WASHED WITH HOT WATER/SOAP, RINSED, BUT NOT SANITIZED.
- ALL FOOD CONTACT SURFACES OF WARE AND UTENSILS, PLATES, CUPS, BOWLS, ETC. SHALL REMAIN FREE OF CRACKS, CHIPS, BREAKS.
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09/23/2009 | 75 |
| No violation noted during this evaluation. | 05/26/2009 | 95 |
| No violation noted during this evaluation. | 02/05/2009 | 72 |
| No violation noted during this evaluation. | 03/03/2008 | 86 |
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