- 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. (Bottled and open canned beverages should not be used). OBSERVED EMPLOYEE DRINKS WITH NOT LID OR STRAW.
- 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 CHICKEN OVER READY TO EAT FOOD.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Provide soap at every hand sink. OBSERVED NO SOAP AT THE EMPLOYEE RESTROOM.
- Use effective means of pest control for roaches. Save service receipts for verification. OBSERVED ROACHES UNDERNEATH THE HOT HOLD UNIT AND THE COLD HOLD UNIT. ROACHES WERE ALSO IN THE STORAGE ROOM ALONG THE WALLS AND IN THE FRONT CABINET AREA.
- Use effective means of pest control for gnats in the storage room. Save service receipts for verification
- All food contact surfaces must be in good condition i.e. OBSERVED FOOD BUILD UP IN THE REACH IN COOLERS.
- use food grade bags for food storage. OBSERVED TO-GO BAGS HOLDING MASA FOR TORTILLAS.
- Discontinue using broken/chipped wares i.e. CONTAINERS HOLDING READY TO EAT FOODS.
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01/21/2016 | 79 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Food contact surfaces unsightly (dirty or not clean). CLEAN ALL SHELVING OF REACH-IN COOLERS LOCATED IN KITCHEN AREA. LARGE ACCUMULATIONS OF DRIED FOOD MATTER AND DEBRIS EVIDENT OF SHELVING SURFACES.
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09/16/2015 | 89 |
- Make sure date marking on all prepared or cooked ready to eat foods being stored in coolers does not have more than 7 days of use
- At time of inspection, inspector could not access paper towels from the dispenser unit at the kitchen area hand washing sink
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04/15/2015 | 93 |
- Observed employee wash hands without soap. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Kitchen hand sink did not have paper towels at time of inspection, and front area did not have soap or paper towels. Ensure all hand sinks are supplied with soap and paper towels at all times.
- Observed toxic chemicals being stored on top shelf above produce (dish soap and mouth wash). Ensure all toxic and cleaning chemicals are stored below and away from all foods.
- Observed food debris and cracks on plates below hot hold. Inside of refrigerators need to be cleaned.
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11/13/2014 | 87 |
- Observed onions and carrots with mold and were soft to touch. Ensure all produce is in sound condition and safe to consume. All produce that was not in sound condition were discarded.
- Observed several plates with chips along the rims as well as food debris on them below the hot hold unit. Ensure that all plates are in good condition and that food is not splattered onto clean plates.
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07/07/2014 | 93 |
- Observed beef thawing in the mop sink at time of inspection. The mop sink may only be used to dispose of wastewater and foods should never be put into the mop sink to help prevent contamination.
- Observed uncovered foods in the refrigerators. Ensure that all foods being stored alway have a covering such as a lid, plastic wrap, foil, etc. to help prevent contamination.
- Did not observe date labels on prepared potentially hazardous foods in the refrigerators. Ensure that all prepared potentially hazardous foods have a use by date label of 7 days, the date prepared counting as day 1.
- Hand sink in the kitchen did not have soap or paper towels at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels for proper hand washing.
- Observed a spray bottle with a yellow solution without a label. Ensure that all toxic items are properly labeled with the common name of the solution inside.
- Observed a bottle of raid insect spray in the dry storage area. Raid is not intended for restaurant use, a commercial/restaurant grade product must be used.
- Observed employee ointment cream and a bottle of rubbing alcohol stored near food items in the dry storage area. All medicines must be stored below and/or away from all foods.
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02/19/2014 | 86 |
- Observed raw beef with onions sitting in a hotel pan underneath prep table. Temperature was 73F dgrees. All potentially hazardous foods held cold must be 41F degrees or less to avoid bacterial growth. Food handler placed pan in cooler
- Observed a 'Hello Kitty' cup with no lid sitting on prep table with ready to eat foods such as tortillas. All employee drinks must have a lid to avoid contamination. Employee drinks can not be placed where food is prepped.
- Observed cell phone sitting on prep table with ready to eat foods such as tortillas. Cell phones can not be placed in areas where food is prepped.
- Observed raw ground meat laying on metal prep table. Cooked rice was in a hotel pan sitting on a shelf directly underneath the raw meat. Blood and pieces of meat had fallen on to shelf were rice was stored. Raw meats can not be stored above cooked food items such as cooked rice to avoid contamination. Food handler moved pan of cooked rice and cleaned up raw meat and blood
- Observed prepped food items such as carnitas in reach in coolers without discard date labels. 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.
- Observed multiple sewage leaks underneath 3 compartment sink and at grease trap. All leaks must be repaired by a licensed plumber. Retain all invoices/receipts
- Observed a bucket of unknown solution in kitchen. Per food handler bucker contained soap and bleach water. All toxic chemicals must be labeled at all times
- Follow up report is posted. Establishment must post current routine food safety inspection for public viewing.
- Food items uncovered in reach in coolers such as chopped onions. All food items must be covered when stored in the walk in or reach in coolers to avoid contamination
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10/02/2013 | 74 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs must be kept at 45 degrees or colder. Eggs were at 61 degrees.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment must provide proper bare hand contact documentation, if food handlers are not going to wear glove.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over cooked food. Also do not store raw chicken over raw beef inside of RIC.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for gnats in dry storage, and roaches near bathrooms.
- 229.166 (g) (3) mop sink. Replace missing mopsink.
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02/01/2013 | 78 |
- 229.166 (i) (1) (B) HWS improper use. Do not place or store items inside of handsink. Bucket of sanitizer observed inside of handsink behind front counter.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observe kitchen staff members touching cooked food with bare hands. Establishment must provide proper bare hand documentation.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over cooked or ready to eat food items inside of cooler.
- 229.164 (o) (7) (A) consume by date (prepared). All cooked PHF food over 24hrs. inside of cooler, must be properly date labeled with time and date food was prepared.
- 229.166 (g) (4) hose attached. Hose attached to faucet, with no backflow preventer installed at connection.
- 229.167 (e) (3) (A) no towels. No papertowels at handsink behind front counter.
- 229.166 (g) (3) mop sink. No mopsink installed at establishment. Establishment must install a mopsink, or designate with signage, a sink for use as mopsink.
- Ch 13, Art II, section 13-26 Display permit. Establishment must post most recent inspection report, and copy of food license for public view.
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10/26/2012 | 71 |
- 229.168 (a) toxics not labeled. All cleaners must be properly labeled with type of chemical being used. Found unlabeled spray bottle, with some type of cloudy liquid inside.
- 229.167 (p) (11) (C)insects/pests not minimized. Establishment does have a licensed pest control company, but during inspection, did view a few small roaches inside of bathroom.
- 229.163 (n) (1) eat.drink.smoke.. Observed employee eating on drink station. Advise employees to sit in dinning room, to eat. They are not allowed to eat in kitchen areas, or on prep-counters, to include drink station. Also observed dishes inside of handsink. Handsink must be kept empty throughout work day, to allow employees easy access to sink.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cooked foods inside of cooler.
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05/22/2012 | 83 |
- 229.167 (p) (5) improper use of sinks. Do not use mopsink, for food prep. Mopsink is only to be used for disposal of mop water.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over raw fish.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF foods in cooler, must be properly labeled with date and time food was prepared. Found large pan of cooked meat inside cooler, with no date label.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventer at spray hose in kitchen.
- 229.166 (g) (1) (A) HWS not provided. Must install a handsink at drink station, at front counter.
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01/09/2012 | 81 |
- Hot foods such as carne guisada may not be places in freezer on top of frozen foods to cool. This causes the temperature in the freezer unit to rise and foods underneath hot container to thaw and re-freeze. Establishment should use ice bath or ice wand to cool foods properly before placing foods in refrigeration unit.
- Refrigeration unit near grill in kitchen found at 56F. Refrigeration unit should be kept at 41F or below.
- Employees seen changing tasks such as handling dirty dishes, raw meats and then engaging in food preparation. Employees must wash hands between tasks using soap and water for at least 20 seconds and then dry hands using paper towel.
- All foods in refrigeration and freezer units must be kept covered to prevent cross-contamination.
- Inspector witnessed employee rinsing off knife for use without using 3 step warewashing process of wash, rinse, sanitize. All utensils and food preparation equipment must be washed using proper techniques.
- Thermometers must be provided for all refrigeration units including unit in dining area of establishment.
- 1. Clean ice machine so that it is free of mold and mildew. 2. Clean refrigeration and freezer units so that they clean, sanitized and are free of food particles.
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06/13/2011 | 73 |
- Cooler with cut vegetable found at 46.6F. Coolers containing potentially hazardous foods should be kept at 41F or below.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as touching handes of refrigeration units, switching tasks and other activities that could be a source of cross-contamination. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employee drink found in reach-in cooler. Employee food and beverages should be kept in a specified, labeled area.
- 229.164 (f) (2) (A) (iv) not covered. Cleaned utensils used in cooking found with food particles. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Foods not protected by storage in packages, covered containers, etc. Foods in reach-in refrigeration units should be covered to prevent cross-contamination. Maseca found without lid in storage area. Open bags of rice , flour and beans found in storage area. Protect food from contamination by storing food in closed packages, covered containers, or wrappings.
- Evidence of insects observed. Roaches seen in storage area. Eliminate the presence of insects by using a licensed pest control professional.
- No sanitization step being used in wasewashing. Last step of warewashing should be sanitization procedure.
- Provide thermometers in all coolers.
- 229.165 (m) (1) (A)not clean. Cleaned utensils found with food particles.
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02/07/2011 | 71 |
- Label missing quantity of contents. ALL BULK FOOD CONTAINERS WITHIN ESTABLISHMENT MUST BE PROPERLY LABELED WITH THE COMMON NAME OF THE INGREDIENT CONTAINED WITHIN. RICE, SUGAR, SALT, RAW BEANS, ETC. BULK CONTAINERS NOT LABELED WITH COMMON NAMES.
- 229.164 (f) (2) (A) (iv) not covered. ALL FOODS TO BE APPROPRIATELY COVERED TO PROTECT AGAINST POSSIBLE CROSS-CONTAMINATION FROM OTHER FOODS OR FOREIGN ITEMS. SEVERAL COOKED AND RAW FOOD INGREDIENTS NOT PROTECTED WITH PROPER COVERS
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. ALL COOKED,PREPARED FOOD STORED IN SHOULD BE LABELED WITH THE DATE/DAY SAID ITEM WAS PREPARED
- BOTH LIVE AND DEAD ROACHES OBSERVED IN DRY FOODS PANTRY AND ALONG WALL OF KITCHEN AREA BELOW HANDSINK LAST DATED PEST CONTROLL RECEIPT PRESENTED: 8/17/2010-J&E PEST CONTROL SERVICES 210-673-7617 RECOMMEND PEST SERVICE RETURN FOR FURTHER WORK.
- 229.168 (d) (2) (A) (i) use toxics according to la. ONLY RESTAURATN APPROVED PEST CONTROL METHODS ARE TO UTILIZED WITHIN EATING ESTABLIHSMENTS. SEVERAL 'HOME' APPROVED PEST CONTROL AGENTS STORED IN DRY FOOD PANTRY AND BEING UTILIZED INSIDE RESTAURANT. DISCONTINUE SUCH PRACTICES
- In use utensils dirty. ALL FOOD CONTACT SURFACES OF SERVING WARE MUST BE MAINTAINED FREE OF CHIPS, CRACKS, BREAKS, ETC. SEVERAL PLATES SEEN WITH CHIPS, CRACKS BREAKS. MUST BE REMOVED FROM SERVICE
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09/09/2010 | 79 |
- ALL COOKED/PREPARED/COMMUTED FOOD ITEMS SHALL BE PROTECTED FROM POSSIBLE CROSS CONTAMINATION BY COVERING SAID ITEMS WITH APPROPRIATE LIDS OR OTHER FORMS OF APPROVED COVERS
- ALL FOOD ITEMS HELD IN COOLERS LONGER THAN 24HRS MUST HAVE DATE/DAY LABELS DENOTING THE DAY/DATE WHEN FOOD WAS PREPARED. SUCH FOOD TO BE HELD NO LONGER THAN 7 DAYS
- ALL TOXIC LIQUIDS TO BE KEPT IN PROPERLY LABELED CONTAINERS. DEGREASER BEING STORE IN PLASTIC SPRAY BOTTLE WITHOUT A LABEL INDICATING LIQUID TYPE
- ALL FOOD CONTACT SURFACES OF EQUIPMENT AND GLASS/DINNER WARE MUST BE MAINTAINED FREE OF CHIPS, CRACKS, BREAKS, ETC. SEVERAL FOOD PLATES HAVE CHIPS AND CRACKS AND MUST BE DISCARDED
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05/10/2010 | 83 |
| No violation noted during this evaluation. | 01/28/2010 | 100 |
- Establishment must always have at least one person on duty with a food manager certification. One person stated that they had been to class, but did not have certificate with them. Advised person that they should keep certificate here at establishment.
- Do not store raw beef and chicken, over raw fish. Correct method for storing is raw fish on top shelf, then raw beef and pork. Bottom shelf should hold raw chicken and shelled eggs.
- All RIC's must have thermometers inside.
- All PHF food in cooler, over 24hrs., must have a time and date label placed on them. Food in cooler does not appear spoiled, or bad, therefore, will not require establishment to dispose of product. However, during next inspection, if date labels are not on product, will require establishment to dispose of products.
- No documentation present for proper bare hand contact of ready to eat food.
- No toilet tissue available in the kitchen restroom.
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12/15/2009 | 79 |
| No violation noted during this evaluation. | 06/18/2009 | 65 |
| No violation noted during this evaluation. | 03/28/2008 | 73 |
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