- Employees must make sure and wash hands after drinking from a cup and before continuing with cooking/handling clean equipment/open food handling. 229.163 (h) (4)after eat, drink,etc..
- 229.168 (c) (2) toxics above items; Do not store WD40 on top shelf above clean kitchenware for the possibility of contamination exists; keep chemical stored below/away and in their designated area.
- Do not store in-use knives in between tables as this area was observed dirty; keep knives/other kitchenware stored in a clean/sanitized container(observed within waitress area). 229.165 (m) (1) (A)not clean.
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03/15/2016 | 90 |
- Provide soap for handwashing sink in waitress area. 229.167 (e) (2) no soap.
- 229.168 (c) (2) toxics above items; Make sure to store WD40 spray below equipment to avoid possible contamination.
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11/09/2015 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide a use by/discard by date for cut up sausage, pastor, and other food items located within walk in cooler, since these items are kept here for more than 24 hours.
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08/05/2015 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide a use by/discard by date for all refrigerated, potentially hazardous foods kept longer than 24 hours at facility(chicken).
- 229.168 (d) (2) (A) (ii) not according to label; Bleach concentration was too high; establishment corrected this by making sure bleach was between 50 to 100 ppm
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04/30/2015 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide use by dates for all refrigerated, potentially hazardous foods kept longer than 24 hours at facility(ie asado prepared on 1/25/15 can be kept until 1/31/15).
- Label all chemical spray bottles 229.168 (b) working container not labeled.
- 229.165 (m) (1) (A)not clean; Clean interior of microwaves of food splatters; Make sure all containers used to hold clean utensils/kitchenware is also clean to sight/touch.
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01/26/2015 | 90 |
- 229.164(e)(1)(D)(ii)Bare hand documentation; Establishment will need to maintain documentation within restaurant showing all food employees who contact ready-to-eat foods with bare hands use two or more control measures(ex. double handwash, followed by using a hand sanitizer, then employee will work with the ready-to-eat foods).
- 229.164 (o) (7) (A) consume by date (prepared); Establishment will need to make sure that all refrigerated, prepared food items(potentially hazardous foods)are clearly marked with a use by/consume by date whenever kept for more than 24 hours(pastor, carne guisada).
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09/23/2014 | 92 |
- Establishment will need to make sure and provide use by/discard dates for picadillo/pastor, since these prepared food items are kept refrigerated for more than 24 hours at establishment. 229.164 (o) (7) (A) consume by date (prepared).
- Will need to make sure drain line to ice machine is above main drain and not stuck within air gap.
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05/22/2014 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared); Establishment must make sure and provide use by/discard dates for all refrigerated, potentially hazardous foods that are kept for more than 24 hours within facility(tripas/rice/meat for soup).
- 229.165 (m) (1) (A)not clean; Make sure to keep inside of microwaves clean of food splatter/debris.
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02/13/2014 | 93 |
- Make sure and provide a use by/consume by date for all prepared, refrigerated, potentially hazardous food items kept longer than 24 hours within facility(carne guisada). 229.164 (o) (7) (A) consume by date (prepared).
- 229.168 (c) (2) toxics above items; Make sure to keep petroleum jelly/hydrogen peroxide in designated area with other similar products.
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10/15/2013 | 93 |
- PHF should be rehaeated for hot holding to 165° F within 2 hours.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Damaged plastic. Discontinue stored knives behind equipment.
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02/01/2013 | 88 |
- Potentially Hazardous food not at required temperature in cooling unit.
- 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.
- Storing toxic items above food items. Storing toxic next to food items.
- Proper manual warewashing must be ;wash --rinse --sanitize.
- Equipment used in storing food not cleaned.Ice machine must be clean and sanitize. Shelves must be clean and Sanitize.
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08/17/2012 | 82 |
- Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound .
- 229.163 (i) not in HWS. Employee found drinking from an open cup while in the food service line.
- 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 other control measures approved by the regulatory authority.
- Discontinue stored knifes behind equipment.Discontinue using trash bags for stored food in the freezer ,bags must be food approved.
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02/13/2012 | 85 |
- ENSURE THAT ALL PHF ARE KEPT AT 41 DEGREES F OR BELOW.
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.
- 229.163 (n) (2) (B) contaminated container. Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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 (o) (7) (A) consume by date (prepared). 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.
- 229.167 (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. Cutting board not in good repair. Cutting board must have a smooth surface.
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10/14/2011 | 73 |
- Please provide that all dead insects in the dry storage area are removed and area is cleaned and sanitized.(Last pest control was applied by Licensed Professional on 5/12/11.)
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06/01/2011 | 97 |
- Please provide that employee wash hands when changing stations or tasks.(Observed employees not washing hands in the food preparation area.)
- Please provide that food contact surfaces are in good repair.(Cutting board on cold hold unit is in need of replacement due to heavy damage.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice machine has mold inside machine that needs to be cleaned and sanitized.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Glasses in walkin freezer are stored upside down on dirty shelf.)
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10/13/2010 | 93 |
- Please provide that all Potentially Hazardous Food is kept at 41 degrees fahrenheit and below.(Refrigeration unit in kitchen area next to the grill measured at 50 degrees Fahrenheit at time of inspection.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.
- Please provide that all food contact surfaces are in good repair.(Cutting boards need replacement due to heavy damage.)
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06/01/2010 | 89 |
- AT TIME OF INSPECTION THE COLD LINE MINIFRIDGE WENT OUT. A WORK ORDER WAS PLACED FOR REPAIRS. ITEMS HELD COLD TO BE PLACED IN ICE INSERTS UNTIL REPAIRS ARE COMPLETED - COS.
- REMOVE STANDING WATER AND DEBRIS FROM AROUND DUMPSTER AREA. MANAGER STATED STANDING WATER DUE TO A PIPE LEAK THAT IS BEING REPAIRED. KEEP DUMPSTER LIDS CLOSED WHEN NOT BEING USED.
- IMPROPER STACKING OF CHIP CONTAINERS. PLACE A BARRIER BETWEEN THE CHIPS OF ONE ORDER AND THE CONTAINER OF THE NEXT ORDER WHEN STACKING. PLACE THE PREFILLED COFFEE FILTERS IN A SEALED CONTAINER.
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01/05/2010 | 91 |
| No violation noted during this evaluation. | 02/06/2009 | 90 |
| No violation noted during this evaluation. | 06/27/2008 | 100 |
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