- Establishment needs to make sure and keep cooked chicken in broth, pastor, and chorizo at a hot hold of 135 degrees F after cooking; if items are going to be used later and are in the process of being cooled down for later or for the next day, then facility needs to take the appropriate steps to cool items down correctly. 229.164 (o) (6) (A) PHF>135.
- Establisment needs to make sure and clean thermometers within small reach in cooler(dirty); also need to make sure and discard all large white containers that are broken/dirty with mold inside away. 229.165 (m) (1) (A)not clean.
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03/09/2016 | 92 |
- 229.168 (b) working container not labeled; Label all working chemical spray bottles with the common name inside.
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11/10/2015 | 97 |
| No violation noted during this evaluation. | 08/06/2015 | 100 |
- Make sure to mark the name of the chemical inside all working spray bottles. 229.168 (b) working container not labeled.
- 229.165 (m) (1) (A)not clean; Observed some utensils/spatulas dirty within container; if items are rarely used or not used at all then removing them might be a good idea.
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05/05/2015 | 94 |
- 229.168 (b) working container not labeled; Label all working spray bottles with the common name of the chemical inside.
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01/28/2015 | 97 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure that all refrigerated, potentially hazardous foods that are held in the facility for more than 24 hours are provided with labels showing when the food will be consumed or used.
- 229.168 (b) working container not labeled; Make sure that chemicals within working spray bottles are labeled with the correct name of the chemical inside.
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09/25/2014 | 93 |
- 229.168 (b) working container not labeled; Label all working spray bottles with the correct name of the chemical inside.
- 229.165 (d) (1) (B)free of breaks, cracks; Be sure to remove all plastic containers that are broken or have cracks/other imperfections from storage shelf.
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05/27/2014 | 94 |
- 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.(refried beans, carne guisada, other refrigerated potentially, hazardous food items possibly kept longer than 24 hours).
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01/28/2014 | 96 |
| No violation noted during this evaluation. | 09/30/2013 | 100 |
- 229.165 (d) (1) (B)free of breaks, cracks; Replace cracked/broken lid to big container holding flour for tortillas.
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05/20/2013 | 97 |
- Observed an open drink in the kitchen.All employee drinks need to have a lid and straw.
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01/16/2013 | 96 |
- Properly store toxic items.
- Need to repair and clean the racks in the reach-in cooler.
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08/13/2012 | 94 |
- 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 using double hand washing. 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. (I left information with mgr.)
- Need to replace any broken or chipped plates.
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01/18/2012 | 93 |
- Ensure good hygenic practices are followed. Employee was drinking from uncovered glass in kitchen.
- Ensure cross contamination does not occur. Useed paper towel was left on top of lemons.
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05/11/2011 | 92 |
- Cooked foods, such as rice, refried beans,menudo were at 47 -50 degrees F in reach-in coolers and were made 1-2 days ago. Proper cool all cooked potentially hazardous food.
- Container of raw shelled eggs and raw whole eggs stored across from grill at 60 degrees F. Ensure all potentially hazardous food is maintained at cold hold at 41 degrees F or below.
- No physical barriers, documentation or procedures to allow barehand contact with ready-to-eat food. Ensure use of physical barriers or provide specified documentation prior to handling ready-to-eat food.
- Uncovered sausage stored on top of raw pork in freezer and whole eggs/raw meat stored above other ready-to-eat food in reach-in coolers.
- Only preparation dates were marked on foods. Date mark all prepared potentially hazardous food not used within 24hrs with a 'use by' date.
- No backflow preventer on threaded faucet on mop sink. Install a backflow preventer on mop sink.
- Sanitizing solution (>200PPM) in buckets not labeled and stored next to uncovered tortillas and many spray cans of homegrade insecticide found in kitchen. Label and separate all toxic chemicals from food and other items needing protection, as well as, discontinue use and storage of homegrade insecticide.
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03/08/2010 | 71 |
| No violation noted during this evaluation. | 01/22/2009 | 89 |
| No violation noted during this evaluation. | 12/11/2007 | 86 |
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