- Observed raw chicken container, stored next to cut onions. Ensure to store all raw products away from ready to eat foods, to prevent contamination.
- Bleach solution being used for sanitizer for cloth towels, in front waitress station, read high concentration. Corrected on site. Explained that they can take solution from three compartment sink, when water is prepared to ensure that solution has bleach concentration of 50-100ppm
- Observed knives used to cut limes, etc in waitress station area, being stored in between hand sink and wall. Ensure to only store utensils, etc on clean, sanitized, and dry surfaces. Observed several chipped plates. Ensure that all dishware used for service of customer, and food preparation, is free of breaks, cracks, and in good repair.
- Employee had personal beverage in shaker type plastic container, with capped lid, being stored near hand sink in waitress station. Ensure to only store personal beverages in a cup with lid and a straw to avoid contamination from mouth piece.
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01/25/2016 | 86 |
- -Observed dirty container, utensils being stored in hand sink. Ensure that hand sink is only used for hand washing purposes.
- Observed uncovered foods in refrigeration units being stacked on top of each other. Ensure that all foods whether raw or cooked, are fully covered, and that all raw foods are stored below or away from ready to eat foods.
- -Observed cloth towels laying around prep tables. Ensure that cloth towels are stored in sanitizing solution immediately when not in use. -Observed ice machine panel to have pink debris. Ensure that ice machine panel is cleaned and sanitized to prevent contamination of ice.
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09/28/2015 | 89 |
- Observed raw milanesa being stored in cold hold unit, on rack above open container of salsa verde. Ensure that all food being stored in refrieration units is thoroughly covered and that any raw food is stored below all ready to eat foods to prevent cross contamination
- Certified Food Manager was not present at time of inspection. Please remember that a Certified Food Manager must be present during all hours of operation.
- -Plastic bin where taco shells are being stored is heavily caked with grase debris. Ensure that containers where food is being stored daily, are washed and sanitized properly to prevent food/grease buildup. -Observed small amounts of pink mold on inside panel of ice machine. Ensure to properly clean and sanitize area to prevent contamination of ice.
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03/10/2015 | 90 |
- Observed pot of caldo on prep table that was said to be cooked at 9am (3 hours prior) to read at 114 degrees. Instructed cook to reheat to 165 and begin cooling process over. 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 to 70 degrees F. Food then has an additional maximum of 4 hours to reduced 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.
- Personal beverages should be stored away from food and food contact surfaces to prevent cross contamination
- Observed raw chicken stored above cooked chicken fajitas. Ensure that all raw products are stored below and/or away from cooked and ready to eat foods.
- All food, raw or cooked, being stored in refrigeration units should be covered properly to prevent cross contamination
- Improper set up for ware washing being performed. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Tosatadas were being stored on cardboard box. Ensure that all food is only stored on clean and properly sanitized containers that are food grade.
- Ice scoop was completely submerged in ice used for drinks. Ensure that handle is kept up right to prevent cross contamination of ice.
- Knife being stored on top of microwave, knife was dirty and next to note pad. Ensure that all utensils used for service of customers and preparation of foods are stored on clean and sanitized surfaces to prevent cross contamination
- Observed tortillas being stored in grocery bag. Ensure that food is only stored in food grade bags/containers
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10/21/2014 | 81 |
- Potentially hazardous food must be maintained at 41 degrees Fahrenheit or less in countertop, under-counter and open-top refrigeration units. Observed raw shelled eggs on counter top of cold hold unit that were not at proper temperature.
- 229.166 (i) (1) (B) HWS improper use. Hand sink should only be used for hand washing procedures. No dumping of any drinks into hand sink at any time.
- Observed raw shrimp plate being stored in cold hold unit, on rack above open container of cut bell pepper and onion. Ensure to store all raw foods below any cooked foods. All foods stored in refrigeration units should be covered properly to prevent any cross contamination.
- Cold hold unit is not holding proper temperatures for cold hold of foods of 41 degrees and below. This could be due to fact that it is in corner of kitchen area and next to stove and hot hold unit. Food is not being held at proper cold hold temperature. Ensure that units is serviced to ensure coils, etc are properly working to maintain proper temperatures of 41 degrees and below. Ensure to install a thermomter in unit as well.
- Ensure to have all thermometers calibrated and properly working to ensure proper temperature readings of food and cold hold units.
- Observed container storing clean dishes on clean dish rack, to have pooling water wiht food debris. Ensure to air dry all dishes prior to storing them away. Observed cloth towels in bucked of water, that read no bleach/sanitized. Ensure that sanitizing solutions are maintained at 50-100ppm for concentration.
- Observed cold hold unit gaskets on door to be peeling off, ensure that all equipment is in good repair. Ensure to thoroughly clean units where food is stored as frequently as needed.
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06/17/2014 | 78 |
| No violation noted during this evaluation. | 01/27/2014 | 100 |
- Food (cheese, diced tomatoes, raw milanesa, raw shrimp, etc) in cold hold unit in front area of kitchen, was off temperature. Manager stated food had been in unit for about 30 minutes, so inspector had them put food on ice immediately. All food from unit was removed to ensure proper cooling of unit.
- Observed cook clean prep areas near hot hold line, with dirty cloth hand towel, and then immediately handle tortillas with bare hands to prepare tacos. Ensure to wash hands as frequently as necessary each time a change of task (wipe down surfaces, etc) is changed and performed to prevent cross contamination.
- Observed personal beverages being stored near and on food prep areas. Cup was observed to be stored above dishwashing station on dry rack, as well as a cup was observed to be stored on rack above hot food line. Beverages were covered with lids and using a straw, but personal items such as beverages, etc should be stored in an area away from food and food contact surfaces to prevent cross contamination.
- Observed raw milanesa being stored above chile verde in cold hold unit in front kitchen area. Observed uncovered foods (both raw and cooked) in walk in cooler as well as cold hold unit. Ensure to have all food being stored in refrigeration units, covered to prevent cross contamination.
- Observed food in walk in cooler, being stored more than 24 hours, to not have date label markings. ENsure to date mark all foods, if stored more than 24 hours, with date of expiration of product. Date should be 7 days from preparation day, with preparation day counting as day 1.
- Observed cold hold unit in front kitchen area to not maintain proper cold hold temperatures for foods being stored. Standign water was visible in unit. Ensure that unit is checked and monitored to maintain proper cold hold temperatures for foods, of 41 degrees and below.
- Did not observe thermometer in cold hold unit in front kitchen area. Ensure to provide all refrigeration units with a working thermometer to properly maintain cold hold temperatures of 41 degrees and below.
- Observed chipped and cracked plates on stack to be used. Ensure that all utensils, dishware are in good repair if going to be used to serve customers.
- Observed cloth towels being used for multi purposes (drying hands, wiping hands, wiping down hot hold prep area, etc) If towels are to be used in establishment, ensure to store them immediately after use, in sanitizing solution to prevent bacterial growth and cross contamination.
- Observed clean plates stacked that were wet. Ensure to air dry all dishware prior to storing clean dishes away for service, in order to prevent bacterial growth and contamination.
- Observed tortillas being stored in grocery bags. Ensure that food is only stored in food grade items.
- Observed container of refried beans reading at 60 degrees F. Manager stated beans were prepared one day prior. All other stored food in refrigerator was at temperature. Food was discarded and denatured. Ensure to properly cool foods prepared as follows: food has 2 hours to be lowered to 70 degrees after which it will then have 4 hours to be lowered to 41 degrees. Ice baths, smaller portions and stirring are some ways of cooling properly to ensure proper temperatures for food storage.
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08/20/2013 | 65 |
- observed tub of carne guisada at 64.9 degrees. Employee stated that carne guisada was prepared Sunday afternoon. All other stored food in refrigerator was at temperature. Food was discarded and denatured. Ensure to properly cool foods prepared as follows: food has 2 hours to be lowered to 70 degrees after which it will then have 4 hours to be lowered to 41 degrees. Ice baths, smaller portions and stirring are some ways of cooling properly to ensure proper temperatures for food storage.
- observed employee touching food with bare hands. Employee stated no documentation was present. Ensure to have proper documentation for use of bare hand contact, if not using a barrier such as gloves or utensils, to have the following: 1. statement stating the 2 barriers going to be used for hand washing (ex. double handwashing and hand sanitizer) 2. statement stating corrective action when guidelines not followed (ex. retrain employees, discard food touched by bare hands) 3. all signatures of all employees stating their acknowledgement
- observed food in walk in cooler, being stored more than 24 hours, to not have date label markings. ENsure to date mark all foods, if stored more than 24 hours, with date of expiration of product. Date should be 7 days from preparation day, with preparation day counting as day 1.
- observed tortillas, bread being stored in black trash bags. Ensure to only store foods in food grade products such as ziploc, foil, etc.
- observed chipped plates on plate stacks. Ensure all utensils, dishware is in good repair. Broken/chipped plates should be removed for customer use.
- observed dirty hand towels under prep tables. Employee stated they were used to wipe down prep tables, etc. Ensure to store hand towels in proper sanitizing solution to prevent bacteria growth and cross contamination.
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04/22/2013 | 84 |
- Potentially Hazardous food not at required temperature in cooling unit. ALL POTENTIALLY HAZARDOUS FOODS ARE TO BE HELD 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.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. ENSURE TO STORE RAW MEATS ON LOWEST SHELF IN COOLER.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
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12/13/2012 | 78 |
- Food packaged in a food establishment is not properly labeled. Label information shall include the name and place of business of the manufacturer, packer, or distributor.(cup cakes that are in bag)
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- There are some broken containers.Do not use broken containers.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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06/16/2011 | 87 |
- cannot be smoking in the employee restroom. I didn't see anyone smoking,but the odor was there.
- 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.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Replace any broken or chipped cups or plates. Clean the walk-in cooler racks.
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12/07/2010 | 85 |
- Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound .
- 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.
- One reach-in unit by the grill is not keeping temperature that well.It is very hot next to grill.
- Need to eliminate knats from back storeroom.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
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06/07/2010 | 83 |
| No violation noted during this evaluation. | 08/10/2009 | 88 |
| No violation noted during this evaluation. | 04/17/2009 | 87 |
| No violation noted during this evaluation. | 10/21/2008 | 62 |
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