- 229.164 (e) (1) (D) (ii)Bare hand documentation; Establishment will need to keep documentation at facility, to show that food employees contacting ready-to-eat foods with bare hands(tortillas), use two or more preventive measures to provide additional safeguards; see handout given; will need to work on this for next regular inspection.
- Make sure to keep packaged corn tortillas stored above soap within dry storage room. 229.168 (c) (1) toxics stored.
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01/26/2016 | 93 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below ( Found carnitas, beef barbacoa, pork al pastor in walk in cooler @ 45 degrees F). PHF must be cooled from 135°F to 70°F within 2 hrs & then cooled within 4 hrs to a temperature of 41°F or less.
- 229.166 (i) (1) (B) HWS improper use. Employee dumping drinks in hand sink. Hand washing sinks must be used for handwashing only.
- 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.
- Post most recent graded inspection report in customer view.
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02/12/2015 | 84 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.165 (d) (1) (B)free of breaks, cracks. Knives found with breaks and cracks at the tip. Robo Coupe Food mixer found dirty in storage.
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10/07/2014 | 94 |
- 229.163 (h) (4)after eat, drink,etc; Employees need to make sure and wash hands with soap and water after drinking from a bottle and before handling food.
- Do not use old water bottle to hold soap in; soap should be within a soap dispenser or wall unit.
- 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.
- Will need to make sure and label working spray bottle with correct name whenever the chemical is placed inside another chemical bottle(ie had an old spray container filled with bleach, but bottle on outside stated windex). 229.168 (b) working container not labeled.
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06/05/2014 | 85 |
- 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. need hand towels and hand soap at front hand sink
- * 229.163(b) Demonstation of Knowledge. One person per shift must be food manager certified. Select person/pay for class/go to class or take on computer/provide certificate of completion.
- 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: CORRECTED PROCEDURE
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09/19/2013 | 90 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
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01/24/2013 | 97 |
- Discontinue stored employees drinks with food for establisment use.
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- discontinue stored knives in use between equipment.
- one employee must be food manager certified in every shift,
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09/04/2012 | 87 |
- Hand washing facility is blocked
- No mop sink or curbed floor drain provided.
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01/23/2012 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.
- 229.164 (o) (7) (B) consume by date (pkgd). 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.
- 229.166 (c) (1) sufficient capacity. 229.166 (c) (3) hot water sufficient. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. Ensure that a large enough hot water tank is installed to meet the demands of consumption in 30 days.
- 229.166 (g) (3) mop sink. No mop sink or curbed floor drain provided. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water in 30 days.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Have a readily accessible thermometer.
- 229.165 (m) (1) (B)grease and soil accumulation. Cutting board not in good repair. Clean Potentially Hazardous Food contact surfaces and equipment.
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09/22/2011 | 79 |
- Please provide that all cut or sliced vegatables and fruits are stored at 41F and below.(Storing cut lemons and lettuce in refrigeration unit at 49F.)
- Please provide that the three compartment sink in the kitchen area can meet a minimum temperature of 120F.(Measured at 110F at time of inspection.)
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03/11/2011 | 92 |
- Please provide that the three compartment sink in the kitchen area can reach at temperature of 120 degrees fahrenheit and above.(Measured at 115 degrees at time of inspection.)
- Please provide that a employee has a Certified Food Manager's License onsite at all times.(Owner has taken course but had no documentation of completion.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice Machine is dirty with mold and needs to be cleaned and sanitized.)
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11/09/2010 | 91 |
- Please provide that all Potentially Hazardous food is at required temperature of 41 degrees fahrenheit and below.(Refrigeration unit measured at 50 degree fahrenheit and below.)
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06/16/2010 | 95 |
- Repair the mop sink hot water faucet.
- Replace some of the chips bowls.
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01/19/2010 | 94 |
- Do not store raw food directly on top of cooked foods.
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10/21/2009 | 93 |
| No violation noted during this evaluation. | 02/10/2009 | 100 |
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