- Need to replace the damaged white colored plastic lid, located on the container for tortilla chips being stored under the cooking grill
- Need to use a food grade scoop with a handle to remove and store inside the raw rice bulk container
- Need to wipe down and clean the outside area of all the ingredient bulk bins
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03/18/2016 | 97 |
- Need to keep hand soap and disposable type paper towels in the mens restroom for proper hand washing. Corrected on site
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11/10/2015 | 97 |
- Employee must use a barrier (gloves or utensil) when handling ready to eat foods as it is prepared for consumption by customers
- Make sure paper towels are available for use in the men's restroom
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06/08/2015 | 93 |
- Make sure that cooked/ready to eat guisado meat is cooled down from 135 degrees F. to 70 degrees F. within two hours using a system such as an ice bath or placing in shallow pans and placing in a cooler to bring down temp to 70 degrees F. Observed guisado meat setting on prep table for 1 hour with a temperature of 100 degrees F. without using an ice bath. This was corrected on site.
- Make sure time is used as a public health control if gravy or sauce is set out at room temperature. Gravy or sauce should be thrown out after 4 hours if not monitored under temperature control.
- MAKE SURE YOU HAVE A WORKING AND VISABLE THERMOMETER INSIDE THE GLASS DOOR REACH IN-COOLER UNIT LOCATED IN THE WAITRESS STATION AREA, IF YOU USE IT TO STORE POTENTIALLY HAZARDOUS READY TO EAT FOODS.
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01/28/2015 | 88 |
- Make sure date marking is on any container of prepared food items stored overnight in cooler unit. One plastic container of refried beans in cooler without any date marking
- Make sure one manager or employee has current certified food manager certification at all times while in operation. Current certification had expired.
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10/28/2014 | 93 |
- Observed guisada at 108F degrees in the refrigerator. When cooling potentially hazardous foods (ex. any foods that can spoil such meat, cheese, produce, etc) the following process must be followed: cooled from 135F degrees to 70F degrees within 2 hours, then from 70F degrees to 41F degrees within the next 4 hours. This process will help reduce the amount of time the food is in the "danger zone" (41F-135F degrees) therefore reducing the available amount of time for any harmful bacteria to grow. This can be obtained by placing the foods into shallow pans, separating into smaller/thinner portions, stirring the food in a container placed into a water bath or any other effective methods.
- Refrigerator in kitchen was not keeping 41F degrees. Thermometer in refrigerator as well as inspectors thermometer read 58F degrees and foods inside refrigerator were all ~50F degrees. Potentially hazardous foods were moved to a different refrigerator and manager stated the unit will be repaired today.
- Observed several foods in the refrigerator above 41F degrees. Ensure that all potentially hazardous foods maintain a temperature of 41F degrees or below to help prevent bacterial growth.
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04/01/2014 | 87 |
- Observed employee drinks on storage rack and front beverage station area. All employee drinks must have a lid and a straw and be kept in a designated area to prevent cross contamination.
- Observed cooked potentially hazardous foods in refrigerator without date labels. All cooked potentially hazardous foods must have a use by date of 7 days, the date prepared counting as day 1.
- Hand sink in front beverage area did not have soap and hand sink in kitchen did not have paper towels. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
- Mop sink is not properly plumbed and empties directly onto the ground. Mop sink must have wastewater properly plumbed by a licensed plumber, and water must reach a minimum of 110F degrees. Holes in mop sink must be repaired and tightly sealed to prevent waste water from emptying onto ground, or recommend replacing mop sink if possible.
- Cold hold unit and refrigerator in storage room must have a thermometer and refrigerator in kitchen needs a properly calibrated thermometer. All cold holding units with potentially hazardous foods must have a thermometer to ensure food is being kept at 41F degrees or below.
- Observed tupperwares on drying rack that had a multitude of cracks. Ensure that all food contact surfaces are in good repair.
- Freezer and refrigertors had food debris in them that need to be cleaned out. All food contact surfaces must be clean and free of food debris.
- Observed several containers of dry goods on storage rack that were not clean and felt sticky to touch. All food contact surfaces must be clean to sight and touch.
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09/23/2013 | 80 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees washing hands but not using a second control measure. 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 (f) (2) (A) (iv) not covered. Observed food items with out being covered for protection. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- 229.164 (o) (7) (A) consume by date (prepared). Observed food items in containers with out date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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03/26/2013 | 88 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over vegetables, inside cooler.
- 229.164 (o) (7) (A) consume by date (prepared). All cooked PHF food inside coolers over 24 hrs. old, must be properly labeled with time and date prepared. Chicken soup, and beans inside coolers with no date labeles on them.
- 229.167 (f) (2)toilet tissue. Mens bathroom, did not have toiler paper during inspection.
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10/04/2011 | 89 |
- 229.163 (n) (1) eat.drink.smoke..All personal drinks must have a tight fitting lid. Plus, do not store or keep soda cans inside handsink.
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03/25/2011 | 96 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If establishment is not going to wear gloves while handling ready to eat food, then establishment must provide documentation on hand washing procedure being used. Documentation must state that employees are using a double handwash, plus nail brush, or hand sanitizer, or gloves. Then employees must sign documenation.
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09/28/2010 | 96 |
- Establihsment must always have at least one person on duty with a food managers certification.
- No Heimlich poster posted.
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05/04/2010 | 94 |
- Do not store employee food with establishment food in reach in cooler.***meat uncovered in a bowl sitting in another container in reach in***
- Label all food stored in other containers.***salt/sugar stored in peanut bottle****
- Tortillas stored in warmer (ice chest) on dirty towel.
- Must use 3 barriers of protection for bare hand contact. (gave instruction sheet)
- Provide use by dates on all foods stored in reach in coolers. **refried beans in 5 gallon container***
- Provide for towels at hand sink.
- Label all toxics/cleaners in clear spray head bottles.***Sanitizing soultion is toxic at over 200 ppm.
- Wash dishes in this order 1. wash (soap water) 2. rinse (clean water) 3. sanitize (bleach water) 4. air dry. ****Currently only using 2 sinks--skipping the rinse step.
- DIscontinue using broken/chipped food storage containers.*** Unapproved containers used for food storage or service.****Use a new/clean deli tissue for tortilla containers and chip baskets.***Store knives properly****Do not use non food grade containers for food storage****
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11/12/2009 | 68 |
| No violation noted during this evaluation. | 04/07/2009 | 93 |
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