- 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 A CAN OF SODA ABOVE FOOD AREA.
- 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 SHELL EGGS ABOVE SALSA IN WALK IN COOLER, AND RAW FISH ABOVE READY TO EAT FOODS IN REACH IN COOLER.
- Use effective means of pest control for gnats at drink station. Save service receipts for verification.
- Label all toxics removed from bulk containers with common name.
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03/10/2016 | 86 |
- 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. OBSERVED UNCOVERED RAW CHICKEN AND MEAT NEXT TO EACH OTHER.
- Use effective means of pest control for gnats in bar area. Save service receipts for verification.
- Label all toxics removed from bulk containers with common name.
- Discontinue using broken/chipped wares i.e. plates, containers holding RTE FOODS.
- use food grade bags for food storage.
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11/05/2015 | 83 |
- Observed produce in the outside walk in cooler that was molded. Ensure all produce is discarded when no longer in sound condition. Produce was discarded.
- Observed raw chicken and raw beef being stored directly next to each other and over cooked sausage. Ensure that ready to eat foods (cooked sausage) is stored above raw beef and that raw chicken is stored on the bottom.
- Observed leak at hand sink and below sink in the corner of ware washing room. Ensure that all leaks are sealed so that waste water is properly disposed of and does not flow directly onto the ground.
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06/11/2015 | 89 |
- Cold hold unit across from stove was at 50F degrees. Shredded cheese, pooled eggs were at 51F & 50.5F degrees. Unit must be repaired to be able to maintain a tempertaure of 41F degrees or below.
- Observed the ice scoop inside the ice machine. Ensure the scoop is stored in a clean/dry place, if stored in the ice machine ensure the handle is sticking out of the ice to prevent contamination from hands.
- Observed tomato slicer and knife sitting in a box of sliced tomatoes. Ensure objects are not stored inside potentially hazardous foods to prevent contamination.
- Observed a leak below the hand sink in the fruiteria. Leak needs to be repaired so that wastewater is being properly disposed of.
- Observed several plates with food debris still stuck on them. Ensure all wares/utensils are properly cleaned and sanitized before being stored/reused.
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10/07/2014 | 87 |
- Cold hold unit closest to main kitchen door was at 60F degrees, and all foods inside unit were ~50F degrees. Unit must maintain a temperature of 41F degrees or below. Temperature control knob was turned to decrease temperature.
- Hand sink in ware washing room did not have soap at time of insepction. Ensure that all sinks are supplied with soap and paper towels at all times for proper hand washing.
- The sink in the back corner of ware washing room had a leak. Leak must be sealed/repaired so that wastewater is properly disposed and does not spill onto the floor.
- Drawers below prep table had food debris and dead bugs in them. Drawers need to be cleaned and sanitized before storing any wares/utensils inside them.
- Inside of cold hold unit had food debris along the inside and on the shelving. Unit needs to be cleaned and sanitized.
- Observed several plates with chips/cracks along the rims. All food contact surfaces must be in good repair.
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06/05/2014 | 88 |
- Hand sink in kitchen and womens restroom did not have soap and hand sink in ware washing room did not have paper towels at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
- The sink in the back corner of ware washing room had a leak. Leak must be sealed/repaired so that wastewater is properly disposed and does not spill onto the floor.
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01/27/2014 | 94 |
- Observed employee drinks around food prep and cooking areas. All employee drinks must have a lid and straw and be kept away from all food prep areas to prevent cross contamination.
- Observed several wares and utinsels with food debris stuck on them. Ensure all items are properly washed and sanitized before being reused.
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08/21/2013 | 93 |
- Observed employee drinks (with lids) throughout the kitchen being stored in areas that could possibly contaminate food or wares. Ensure employee drinks are stored in an area that will prevent contamination of food, wares, and single service items. Corrected on site.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored above potatoes in the reach in cooler and raw meat stored above diced tomatoes in the refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods, such as produce. Corrected on site.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food with date labels that did not consist of the use by date and food is kept for more than 24 hours. Ensure all prepared food that is kept for more than 24 hours has a date label that consists of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1. Example: refried beans made on 2-5-13 will have a use by date of 2-11-13.
- The reach in coolers across from the stove/grill area were at 68 degrees F and 47 degrees F. Units are used for storing potentially hazardous food. At time of inspection, the potentially hazardous foods had not been in units for more than 4 hours and were moved into other refrigeration units. Ensure the reach in cooler units are at 41 degrees F or below when storing potentially hazardous foods.. Do not use units for storing potentially hazardous food until units are at 41 degrees F or below.
- 229.168 (c) (1) toxics stored. Observed coil cleaner and bleach cleaner stored with chocolate milk powder in the fruteria and container of bleach stored next to cherries in bar area. Ensure all toxic items are stored below and away from food, wares, and single service items. Corrected on site.
- Bucket containing cloths in kitchen did not test to have any sanitizer (bleach). Ensure buckets containing cloths has a concentration between 50-100ppm (for bleach). Use sanitizing test strips to ensure proper concentration. Corrected on site.
- At time of inspection, there was not a thermometer located in the reach in cooler in the fruteria. Ensure there is a thermometer located inside all cold hold units. Corrected on site.
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02/05/2013 | 76 |
- Several food items in big plastic bins were off temperature. Manager and other workers said that it was prpeared yesturday but larger bin of carne guisada was at 50F and bin of tongue was at 50F. Potentially Hazardous Food must be cooled from 135°F to 70°F within 2 hrs. Then the establishment has fours to cool the food from 70 degrees to 41 degrees F.
- Cooler in the kitchen area was reading at 50F food temeperatures were found between 50-60 degrees F. Also, there were other smaller coolers that were reading at about 50-60 degrees F. Proper cold hold temperature is 41F or below for potentially hazardous foods.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.Raw sausage and meat was stored above smoked sausage in the cooler near the hold hold line. Raw food should always be stored below ready to eat food.
- 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. Food made the day before did not have date labels. All food being stored for the next day use should have a date label. I also reccomend that the time should be put on the label so that employees know what day and time food was prepared.
- 229.166 (c) (2)under pressure. Sufficient hot and cold water pressure was not found at the handsink in the fruiteria area of the establishment. All sink should be hot and cold water sufficient and should have enough pressure flow so the employee can wash their hands
- 229.167 (e) (3) (A) no towels. Hand wash sink near the dish washing area did not have paper towels. All hand wash stations should be supplied with paper towels
- Observed employee in the fruiteria improperly washing wares in the three compartment sink. Only one compartment was filled with hot water, soap and clorox. Proper warewashing: first compartment has hot water and soap. Second compartment is for rinse (water only) and the third compartment has hot water and chlorox.
- A meat cutter is being stored in the outside walkin cooler, and was dirty.The lids on top of the bins where chips were being stored were dirty, and the shelving in the walk in cooler inside of the kitchen area had food debris all over the shelf. All food contact surfaces should be clean and sanitized.
- Last inspection report was post but the bottom half of the report was covered up.
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05/17/2012 | 66 |
- 229.166 (i) (1) (A)HWS not accessible. Do not place items infront of handsink, or inside handsink, it must be available for employees to wash their hands at all times.
- 229.167 (p) (5) improper use of sinks. Observed, employee using handsink, to fill buckets. Handsink is only for handwashing, and nothing else.
- 229.167 (e) (2) no soap. All handsinks must have soap and papertowels.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats behind counter, and flies in kitchen area.
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04/26/2011 | 87 |
- 229.167 (p) (5) improper use of sinks. Do not use handsink for dumping drinks, or other items, handsinks are for handwashing only.
- Found personal soda bottle inside of ice machine. Ice can only be used as a food items, or for storage, not for both.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Also do not store utensils on dirty surfaces.
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10/29/2010 | 89 |
- Date labels must be applied to all raw, cooked Potentially Hazardous Foods and all Ready-to-Eat Foods such as chopped produce. A use by date or prep. date should be applied. All Food must be used with in seven days of preparation.
- Evidence of fruit flys and cockroaches observed. Pest control must treat establishment with in the next 10 days. Please save receipt of service for inspector to see.
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10/01/2009 | 93 |
| No violation noted during this evaluation. | 11/05/2008 | 81 |
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