- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Food must be protected from contamination by storing in a covered container, wrappings or packages
- 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 RAW MEAT NEXT/ABOVE READY TO EAT FOODS IN REACH IN.
- Store all toxic items away from food and food areas. OBSERVED PEROXIDE NEXT TO SPICES IN DRY STORAGE.
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03/21/2016 | 88 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- 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 RAW MEAT ABOVE RTE FOODS IN REACH IN COOLER.
- Place backflow devices on any threaded hose bib.
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11/06/2015 | 88 |
- Observed raw eggs stored above uncovered guacamole. Ensure that all raw animal products are stored below ready to eat foods and that all foods are covered.
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07/09/2015 | 96 |
- 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. Protect food from contamination by storing food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Raw animal food stored with cooked ready-to-eat food. RAW SHELLED EGGS FOUND BEING STORED ON SHELVES ABOVE COOKED, READY TO EAT FOODS INSIDE WALK IN COOLER
- 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. Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. 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.
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04/02/2015 | 92 |
- Observed a container of cooked chicken inside refrigerator at 118F degrees. 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. Chicken was taken out, uncovered and put back onto an ice bath.
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12/08/2014 | 95 |
- Observed 3 containers of menudo in the walk in cooler at ~55.4 - 58.5F degrees. 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.
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08/26/2014 | 95 |
| No violation noted during this evaluation. | 04/11/2014 | 100 |
- Raw shelled eggs were stored over ready to eat foods such as shredded cheese in cold hold reach-in next to flat-top. All potentially hazardous foods like raw shelled eggs must be stored below and away from ready to eat food items.
- Prepped food items such as cooked carne asada found in walk-in with no discard date label. If prepared food is to be stored for more than 24 hours, date labels should be present on food containers. Date label should state date the food will be discarded. There should be a time limit of 7 days from preparation day, with day of preparation counting as day 1.
- Small leak at waste water pipe underneath 3 compartment sink. All leaks must be repaired by a licensed plumber.
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07/12/2013 | 89 |
- 229.167 (e) (2) no soap. All handsinks must have soap.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler over 24hrs old, must be properly date labeled with time and date food was prepared. Also insure that old date labels are removed. One label was dated August of this year.
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs must be kept at 45 degrees or colder. Raw shelled eggs near grill, at 67 degrees.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over lettuce inside of RIC.
- 229.165 (h) (2)thermometer available. All RIC's with PHF food inside, must have woking thermometers.
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11/16/2012 | 81 |
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted in customer view.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over cooked food inside of cooler.
- 229.167 (f) (2)toilet tissue. Toilet tissue missing from womens bathroom.
- 229.164 (r) (1) (B) (iv) manufacturer info. All packaged food items in establishment, must be properly labeled with name of food product being kept inside of packaging.
- 229.165 (m) (1) (A)not clean. Clean soda nozzles, and inside of microwave.
- 229.166 (i) (1) (A)HWS not accessible. Do not place or keep items inside of handsink. By placing items inside of sink well, handsink is then not accessible for employee use.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24 hrs old, must be properly date labeled with time and date food was prepared.
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07/16/2012 | 76 |
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted for customer view.
- 229.165 (m) (1) (A)not clean. Soda nozzles are dirty, and need to be cleaned. Insure that dishes and utensils are being cleaned properly. Utensils were found stored on dirty surfaces. Old food crumbs found on these same utensils.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of coolers, over 24 hrs. old, must be properly labeled with time and date food was prepared.
- 229.167 (e) (2) no soap. All handsinks must have soap. No soap at handsink in kitchen area.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventer where hose is connected to water faucet.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cooked food, and vegetables. Blood can easily contaminate food items inside cooler.
- 229.166 (i) (1) (A)HWS not accessible. Do not store or keep dishes inside of handsink. Handsink must always be accessible to employees at all times.
- 229.168 (a) toxics not labeled. All cleaners must be properly labeled with name of product inside of container. Found spray bottle inside kitchen area, with no label on it.
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02/14/2012 | 73 |
- Frijoles in refrigeration unit from July 26, 2011 found at 50.0F. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. All potentially hazardous foods should be cooled properly using an ice bath or ice wand to aid in cooling process.
- 1. Cups being found to dispense foods such as salsa, sugar. Scoops or other utensils with handles must be used and handles may not touch food to prevent cross-contamination. 2. All foods in refrigeration units must remain covered to prevent contamination. 3. Soy sauce container located under area where sink and prep table meet found contaminated with water used in preparation of foods. No food preparation items or food may be stored in this area.
- Foods kept more than 24 hours in refirgeration unit found with no date labels. All foods in refrigeration and freezer units that are kept for more than 24 hours must be labeled with a time and date to dispose by. This date may be no more than 7 days from the time and date prepared with the preparation date being counted as day 1.
- Chemicals are being stored next to clean utensils. Chemicals should be stored separately or separated from utensils, food and food preparation surfaces.
- 1. Cutting board located on refrigeration unit next to grill should be replaced because of gouges and cuts in the surface. 2. All refrigeration units should be clean and free of food particles.
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07/27/2011 | 81 |
- Refried beans made on MArch 20, 2011 found in cooler at 56.6F. Beans were discarded. All potentially hazardous foods should be cooled to 70F within 2 hours and 41F within 6 hours of preparation. Reccommend that establishment cool beans in smaller containers or use ice wand for cooling.
- Refrigeration unit holding salsa, salad dressings and other potentially hazardous foods was at 57F. All potentially hazardous foods should be moved to a refrigeration unit that is at 41F or below.
- Uncovered raw beef found on shelf above uncovered prepared guacamole. All raw meat products should be stored on shelves below foods for immediate consumption. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- All prepared potentially hazardous foods stored in refrigeration units for over 24 hours must have a date label with time and date to dispose of.
- Provide shatterproof food-grade thermometers in all refrigeration units.
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03/21/2011 | 79 |
- SEVERAL COOKED/PREPARED FOOD ITEMS, BEANS, CHICKEN,SAUCES, LOCATED IN WALK-IN COOLER NOT PROTECTED WITH COVER TO AVOID POSSIBLE CROSS-CONTAMINATION
- MISSING DATE LABELS ON COOKED/PREPARED FOODS. CORRECTED ON SITE
- HANDSINKS EQUIPED ONLY WIHT HANDSANITIZER. NO SOAP AVAILABLE AT TIME OF INSPECTION. CORRECTED ON SITE
- THERMOMETERS REQUIERED AT ALL REFRIGERATOR/FREEZER UNITS MISSING THERMOMETER AT REACH-IN COOLER
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06/08/2010 | 86 |
- 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.
- Do not store raw beef over dairy products.
- All reach in coolers, must have a working thermometer inside.
- Provide a Heimlich poster in establishment.
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08/27/2009 | 86 |
| No violation noted during this evaluation. | 05/02/2008 | 77 |
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