- Label all foods removed from original packaging
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish/meats, vegetables and cooked ready-to-eat food.*raw chicken on bottom shelf/raw beef and pork 2nd from bottom/cooked foods
- Use effective means of pest control for gnats
- Discontinue using food containers that may impart chemical/color into foods * 5 gallon containers
- Label all toxics used removed from original containers * degreasers/window cleaners
- Discontinue using broken/chipped wares for storing foods
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01/29/2016 | 83 |
- Observed personal beverages on top of cold hold unit. Ensure that all personal drinks and foods are stored in an area away from food that is to be served and prepared for customers.
- Observed raw foods being stored on rack above uncovered ready to eat foods. Ensure that all foods being stored in refrigeration units are covered thoroughly, and that all raw foods are stored below and away from ready to eat foods.
- Cold water should be available at hand sink at all times. Leak should be corrected to avoid issues.
- Observed refrigeration units needing to be kept clean. All gaskets should be cleaned thoroughly.
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09/28/2015 | 85 |
- Observed multiple employees performing different tasks, and did not wash hands as frequently as needed, prior to handling, cooking, preparing foods. Please remember that hand washing should be performed after any task change (i.e. handling raw foods, eating, drinking, cleaning floors, wiping table tops, etc) Hand washing should be with soap and hot water for at least 20 seconds.
- ---Observed several personal beverages along cold hold units, preparation tables, etc. Ensure that all personal items are stored in an area that is designated, away from food and food preparation surfaces. Drinks for employees should be stored in a cup with a lid and a straw. ---At beginning of inspection, hand sink in back kitchen area was blocked by large pan of cooked potatoes. Ensure that hand sink is adequately available at all times for proper hand washing.
- Observed several employees handling ready to eat foods (i.e. potatoes, lettuce, cheese, tortillas, etc) with bare hands. Documentation was not available upon request. Establishment must provide documentation if gloves are not to be worn when handling ready to eat foods. The document should state the following: 1) the two barriers that will be used for hand washing (double hand washing and use of nail brush, OR double hand washing and use of hand sanitizer, etc) 2)the corrective action that will take place if proper procedures are not followed (retrain the employees, discard food that was handled improperly, etc) 3) signatures of all employees that states they have received training on this Again, this document is needed if food will be handled with bare hands. Employees must follow procedures to ensure they are in compliance.
- ---Observed foods being stored in cold hold unit, refrigerators, and walk in coolers, to not be properly covered. All foods stored should be covered to prevent contamination. ---Observed raw chicken on clean plates stored above cold hold unit. Chicken was discarded by employee voluntarily. Observed raw foods being stored on racks above ready to eat foods (cheese, etc) Ensure that all raw foods are stored below and away from ready to eat/cooked foods to prevent contamination.
- ---Mop sink was not supplied with hot water. Ensure that mop sinks are supplied with hot water to allow for proper cleaning procedures when mopping. ---Hand sink in back was not supplied with cold water. Ensure that hand sinks are supplied with both hot and cold water for proper hand washing to occur.
- Observed ublabeled spray bottle at front waitress station storing purple liquid. Ensure that any bottle storing toxics, is labeled with identification name.
- Provide thermometers in order to properly check food temperatures
- ---Cold hold unit gaskets along door are very soiled with food debris. Ensure to thoroughly clean units where food is stored. Remove any blood, mold and food debris buildup. ---Observed blood on cutting board, which employee proceeded to wipe down with cloth towel, then left towel on hot hold unit, which was later used to wipe down area. Food was then prepared on top of cutting board. Ensure that cutting board is cleaned and properly sanitized. Ensure that if cloth towels are to be used to wip down area, that they are stored in sanitizing solution immediately when not in use. ---Ensure that all plates, and utensils used to prepare food, or for customer use, are in good repair, free of chips, etc
- Observed sanitizing solution to be very high in concentration, above 200ppm. Ensure that bleach sanitizing solutions are maintained at 50-100ppm. Use chlorine test strips for proper maintenance
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03/12/2015 | 63 |
- cooked sausage patties and pork chops were at room temperature near hot hold unit. Foods read at 76 degrees F. Ensure to store foods under proper cold hold temperatures of 41 degrees F or under proper hot hold temperatures of 135 degrees F and above.
- Personal beverages should be stored away from food and food contact surfaces. Should not be on cold hold units. Personal beverages were properly stored in a cup with lid and straw.
- Ensure all foods being stored in refrigeration units are properly covered to prevent contamination. Many prepared foods in walk in cooler, small cold hold units, and refrigerators were not properly covered.
- Paper towels were not available at hand sink in back area. Ensure that hand sinks are always provided with paper towels.
- Observed bolillos being stored in grocery bag. All food should be properly stored in food grade bags/containers to prevent contamination.
- Observed cardboard being used to store taco shells and as a divider for jalapeno pieces and diced onions. Ensure to use food grade items to store and be in contact with all goods to prevent contamination.
- Hand sink should only be used for hand washing procedures.
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10/21/2014 | 81 |
- OBSERVED COOKED SAUSAGE PATTIES SITTING ON PREP AREA. FOOD READ AT 92 DEGREES F. COOKED PORK CHOPS WERE ALSO SITTING OUT ON PREP AREA. EMPLOYEE STATED THEY STAY THERE UNTIL THEY NEED TO REHEAT THEM. ENSURE THAT FOOD IS EITHER MAINTAINED AT COLD HOLD TEMPERATURES OF 41 DEGREES AND BELOW, OR HOT HOLD TEMPERATURES OF 135 DEGREES AND ABOVE. FOOD (COOKED OR RAW) SHOULD NOT BE SITTING AT ROOM TEMPERATURE AT ANY TIME.
- OBSERVED WAIRESS STORING CLOTH TOWELS IN HAND SINK. ENSURE THAT HAND SINK IS ONLY USED FOR HAND WASHING PROCEDURES, IN ORDER TO PREVENT CROSS CONTAMINATION.
- OBSERVED PERSONAL BEVERAGES IN KITCHEN AREAS, ABOVE RACKS WHERE MASA FOR TORTILLAS IS STORED, NEXT TO REFRIGERATOR. ENSURE THAT ALL PERSONAL BEVERAGES ARE STORED IN AN AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION. ALL BEVERAGES SHOULD BE STORED IN A CUP WITH LID AND A STRAW.
- OBSERVED EMPLOYEE HANDLING COOKED PORK CHOPS, SHREDDED CHEESE, TORTILLAS FOR ENCHILADAS WITH BARE HANDS. LAST INSPECTION ESTABLISHMENT PROVIDED BARE HAND DOCUMENTATION, STATED THEY HAVE GLOVES AS WELL. AT THIS TIME, EMPLOYEE WAS NOT FOLLOWING PROPER REGULATIONS FOR BARE HAND CONTACT WITH READY TO EAT FOODS. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- OBSERVED RAW PRODUCTS (CHICKEN, BEEF) BEING STORED ON RACK ABOVE OPENED CONTAINER OF SHREDDED CHEESE IN COLD HOLD UNIT. ENSURE THAT ALL FOODS STORED IN REFRIGERATION UNITS (WHETHER COOKED OR RAW) ARE PROPERLY AND THOROUGHLY COVERED. ENSURE THAT ALL RAW PRODUCTS ARE STORED BELOW AND AWAY FROM READY TO EAT/COOKED FOODS.
- OBSERVED SANITIZING COMPARTMENT WITH BLEACH WATER TO NOT READ ANY BLEACH CONCENTRATION. ENSURE TO USE TEST STRIPS WHEN PREPARING SOLUTIONS TO ENSURE BLEACH CONCENTRATION IS READ AT 50-100PPM
- OBSERVED TORTAS BEING STORED IN PLASTIC GROCERY BAGS. ENSURE THAT FOOD IS ONLY STORED IN FOOD GRADE ITEMS (FOOD GRADE BAGS, ZIPLOC, SARAN WRAP, ETC)
- OBSERVED TACO SHELLS BEING STORED ON CARDBOARD UNDER HOT HOLD UNIT. ENSURE FOOD IS ONLY STORED ON FOOD GRADE ITEMS TO PREVENT CONTAMINATION. FOODS SHOULD BE STORED ON SMOOTH, EASILY CLEANABLE AND NON ABSORBENT SURFACES.
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06/24/2014 | 77 |
- Observed uncovered, raw beef patties on rack, in cold hold unit, above uncovered container of shredded cheese. Ensure to store all raw products away and below cooked and ready to eat foods to prevent cross contamination.
- Observed leakage at faucet handles at three compartment sink. Ensure to have leakage sealed and corrected.
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01/28/2014 | 93 |
- Observed food being stored in cold hold unit in front kitchen area to read at temperatures of 48, 46, 45. Ensure that all foods kept at cold hold units are maintained at 41 degrees and below.
- Observed personal beverages (bottled waters) being stored on cold hold units. Ensure that all personal beverages are stored in an area designated away from food and food contact surfaces to prevent cross contamination. Personal beverages should be stored in a cup with a lid and a straw only. No bottled, capped, open containers shall be used.
- Observed food being stored in walk in cooler, freezer and reach in cooler in back, to not be covered. All foods, at all times should be covered to prevent cross contamination.
- cold hold unit in front kitchen area, next to grill, was not maintaining proper cold hold temperatures of 41 degrees and below. Thermometer in unit read at 47 degrees. Ensure all refrigeration units are properly working to ensure cold hold foods are maintained at 41 degrees and below. Observed leaking drip at bottom of unit. Manager stated, work order was already put in. Recommended to employees to store food on ice or by other means, in order to keep food at 41 degrees and below.
- Observed bottles of bleach being stored next to imitation vanilla bottle. Ensure all toxic chemicals are stored in separate shelved, areas from food and food contact surfaces to prevent cross contamination.
- Observed employee wash a cutting board and then proceed to spray it with bleach from spray bottle to sanitize. Ensure to properly wash all dish ware with 1) soap and water, 2)rinse with water, 3)sanitize either in sanitizer machine, or in saniziting solution reading at 50-100ppm (if using bleached solution).
- Observed unlabeled spray bottles with chemicals such as bleach. Ensure to label all bottles storing chemicals.
- Observed multi use, dirty cloth towels laying around prep areas, stoves, etc. Employee used one of the towels to clean outside of container of refried beans. If towels are to be used to wipe down surfaces, ensure they are stored in sanitizing solution immediately after each use. Towels should not be laying around prep areas.
- Observed plates and bowls being used to scoop out dry ingredients such as beans, sugar, refried beans, etc. Ensure that only food grade items are used (scoops, etc) to scoop food out.
- Observed refrigeration units to have much debris and buildup along gaskets, doors, shelves, floors, etc. Ensure to thoroughly clean refrigeration units as often as needed in order to maintain clean surfaces.
- Observed containers storing spices, dry ingredients to be dirty and full of debris. Ensure these containers are clean and maintained clean to prevent cross contamination.
- Observe towel being used to keep tortillas warm. Ensure cloth towels are not used. Only food grade items can be used to store and keep foods warm.
- Observed watiress rinse bowl in front hand washing station. Ensure hand washing stations are only used for hand washing.
- Observed cutting board being stored on floor, and observed clean bowls stored on clean dish rack to have standing water. Ensure to air dry all dishware prior to storing away and ensure that all clean dish ware is stored on clean and sanitized surfaces.
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09/19/2013 | 75 |
- observed personal beverages being stored on top of cold hold unit. All personal items, beverages included, should be stored in an area separated from food and food contact items, such as cold/hot hold units, prep tables, etc.
- observed raw beef being stored above cut onions on rack in walk in cooler. Raw products should be stored below ready to eat/cooked products.
- OBSERVED FOOD BEING STORED IN WALK IN COOLER FOR LONGER THAN 24 HOURS TO NOT HAVE PROPER DATE LABELS. IF PREPARED FOOD IS TO BE STORED MORE THAN 24 HOURS, FOOD SHOULD BE LABELED WITH EXPIRATION DATE OF 7 DAYS, WITH PREPARATION DAY COUNTING AS DAY 1.
- OBSERVED 3 COMPARTMENT SINK WATER TEMPERATURE TO REACH NO HIGHER THAN 103.6 DEGREES F. ENSURE WATER REACHES 110 DEGREES F.
- OBSERVED HAND SINK IN BACK AREA TO NOT HAVE HOT OR COLD WATER WORKING PROPERLY. SINK SHOULD HAVE HOT AND COLD WATER AT ALL TIMES FOR PROPER HANDWASHING.
- OBSERVED LEAK IN 3 COMPARTMENT SINK, AND LOOSE FAUCET. OBSERVED LEAK AT MOP SINK IN BACK STORAGE AREA, ENSURE TO FIX LEAKS TO ELIMINATE STANDING WATER.
- -observed multi-used purpose towels throughout equipment, establishment. Ensure if towels are to be used, that after used, they are stored in sanitizing solution. Towels should be sanitized with bleach water (observed bleach, water and soap solutions being used) -towels should not be used to have knives stored on them. Ensure to store knives on sanitized, clean, smooth, easily cleanable surfaces.
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05/21/2013 | 78 |
- Ensure all food stored in the walk-in cooler is at proper temperature (41F). (Frijoles measure 49-70F, Guisado measure at 49F)
- Ensure all cooked/prepared foods are properly cooled. (Four hours to get food from 135F to 70F, then two hours to get food from 70F to 41F)
- Ensure raw/cooked meats are not stored above other meats. (Pork found stored above shrimp in reach in cooler.)
- Ensure that a certified food manager is present during all shifts.
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12/22/2011 | 83 |
- 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.
- Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- There are some chipped plates. Replace any broken plates.
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06/06/2011 | 90 |
- I didn't observe any handwashing while I was in the kitchen.
- 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.
- Replace any broken or chipped plates.
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02/22/2011 | 89 |
- 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.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart.
- Clean the soda nozzles.
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07/07/2010 | 86 |
- Must repair faucets to employee hand sink where indicated.
- Must protect prepared food by maintaining covered and protected from contamination from above.
- Need thermometer in refrigerator where indicated to monitor hazardous changes in interior refrigerator temperatures.
- Employees observed not washing their hands and exposed portions of the arms before and between tasks. Hot and cold water faucets to employee hand sink in back food prep area must be repaired to allow for proper and frequent hand washing.
- Must remove all building repair and maintenance equipment and toxic items from their being stored inside food storage areas.
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01/07/2010 | 83 |
| No violation noted during this evaluation. | 03/24/2009 | 83 |
| No violation noted during this evaluation. | 08/13/2008 | 76 |
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