- 229.163 (g) Wash before RTE. Employees not following approved procedures for washing hands or using a suitable utensil or single use gloves when handling ready-to-eat foods. 229.163 (h) (8) before gloves. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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:
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. 1) CHIPS BEING STORED IN OPEN BIN ON FLOOR BELOW DOORS OF REFRIGERATOR.
- 229.165 (d) (1) (A)smooth. Multiuse food-contact surfaces are not smooth. Cutting board not in good repair. Replace damaged cutting board. CUTTING BOARD EMBEDDED WITH DEEP GROOVES. NO LONGER PROVIDING SMOOTH SURFACE FOR PROPER SANITATION. RESURFACE OR REPLACE CUTTING BOARD
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02/05/2016 | 85 |
- 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.
- 229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material. Label spray bottles with common name of toxic material.
- 229.165 (m) (2)non food contact dirty. Violation Codes Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. Clean in use utensils.
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12/02/2015 | 90 |
- 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 (f) (2) (A) (i) (II) separation raw/cooked. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. RAW, SHELLED EGGS FOUND BEING STORED ON UPPER MOST SHELVE ABOVE COOKED, READY TO EAT FOODS, INSIDE WALK IN COOLER.
- 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. Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
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06/16/2015 | 92 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- IMPROPER USE OF IN-USE UTENSILS: Only properly designed dispensing utensils with handles are to be used for the dispensing of foods and food products. -bowls being used to dispense ready to eat foods.--
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04/29/2015 | 93 |
- 229.163 (n) (1) eat.drink.smoke. Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur.
- 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. INSPECTOR ENCOUNTERED SEVERAL CONTAINERS OF COOKED FOOD STORED IN WALK IN COOLER, NOT COVERED. (tripas, carne asada, breaded chilis)
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. MULTIUSE WARES, NOT DESIGNED FOR DISPENSING OF FOOD PRODUCTS, BEING USED FOR THE DISPENSING OF FOOD. (DISHES, CUPS, ETC.) SAID WARES WITH BROKEN EDGES, CRACKS.
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03/19/2015 | 89 |
- Observed old food debris accumulating on both cold and hot hold units. Ensure all food debris is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- At time of inspection, certified food manager was not available. Ensure at least one person at this establishment is food manager certified and present during all business hours. Provide certificate.
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01/08/2015 | 94 |
| No violation noted during this evaluation. | 06/30/2014 | 100 |
- 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. Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. INSPECTOR ENCOUNTERED COOKED/PREPARED POTENTIALLY HAZARDOUS FOODS BEING HELD IN WALK IN COOLER, WITH LABELS INDICATING A 'PREPARATION DATE' BUT LACKING AN APPROPRIATE 'USE-BE' DATE. ISSUES WERE BEING CORRECTED AT TIME OF INSPECTION.
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01/13/2014 | 96 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. INSPECTOR ENCOUNTERED OPEN BEVERAGE CONTAINERS OF COFFEE BEING UTILIZED AND STORED ON FOOD COUNTERS OVER FOOD SERVICE LINE. --REMOVED UPON BEING IDENTIFIED--
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09/04/2013 | 96 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. 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 not labeled with the earliest or first prepared ingredient. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
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05/07/2013 | 92 |
- Employee observed handling food and moving to handling plates, and back to food without washing hands. Ensure to wash hands between tasks.
- Personal drinks stored by plates in front beverage station. Ensure personal items are stored in a separate designated area away from food or food contact surfaces meant for customers.
- Two employees observed performing bare hand contact with tortillas after removal from grill. No alternate documentation found on site allowing bare hand contact. Ensure employees are using barriers when working with food.
- Eggs stored over bin of lettuce in refridgerator. Ensure raw products are stored below and away from any food product that is considered ready to eat.
- Uncovered bins of meat and refried beans found in walk-in cooler. Ensure all food is protected (covered) during storage.
- ESTABLISHMENT UNABLE TO PRODUCE HOT WATER AT TIME OF INSPECTION. LICENSE IS SUSPENDED AND FOLLOW UP INSPECTION WILL BE IN 24 HOURS. ENSURE HOT WATER IS RESTORED TO ALL SINKS (3 COMPARTMENT SINK MUST BE AT LEAST 110 DEGREES F AND HANDSINKS MUST BE AT LEAST 100 DEGREES F.)
- UTENSILS FOUND IN DIRECT CONTACT WITH WALL. ENSURE UTENSILS ARE STORED IN A CLEAN MANNER IN WHICH THEY ARE IN CONTACT WITH THE WALL.
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01/16/2013 | 77 |
- Fridge by front was found at 51 degrees F. All potentially hazardous food inside found off temperature and discarded.
- Handsink in front beverage serving station found with spoon and scrub brush resting in the sink. Ensure handsink is used for handwashing ONLY.
- 229.164 (f) (2) (A) (iv) not covered. Tubs of tortilla chips found without covers in beverage station under counter and under prep table in kitchen. Protect food from contamination by storing food in packages, covered containers, or wrappings. Similar to last inspection, inspector found stored items, such as frozen steaks in freezer without covers. Ensure all foods are covered and protected.
- Open box of raw bacon found stored on cardboard box of lettuce in walk-in cooler. Ensure all raw foods are stored away and below any food that ready to eat.
- Front fridge unit found at 51 degrees F. Ensure unit is visited by repairman and is able to hold food at 41 degrees F or below. ENSURE TO PROVIDE INVOICE FROM REPAIRMAN DURING FOLLOWUP INSPECTION TOMORROW.
- Handsink in beverage station found without paper towels at time of inspection. Issue was corrected on site. Ensure to replace soap and paper towels at all handsinks when running low and that handsinks always have adequate supply of both.
- Clean food serving utensils found stored in bin with excess food debris. Ensure all utensils are washed, rinsed, sanitized, and free of debris and that they are stored somewhere clean (also free of debris).
- Black mold found on inside of ice machine in the corners. Ensure unit is scrubbed clean by follow up inspection.
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09/18/2012 | 78 |
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands. INSPECTOR ENCOUNTERED EMPLOYEES' SYROFOAM BEVERAGE CONTAINERS WITHOUT COVERS AND STRAWS
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. INSPECTOR ENCOUNTERED SEVERAL COOKED/STORED FOOD ITEMS IN WALK-IN COOLER AND WALK-IN FREEZER WITHOUT PROPER COVERINGS/WRAPPINGS OR NOT PROPERLY RE-WRAPPED/COVERED
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. ASSURE ALL FOOD ITEMS ARE PROPERLY MARKED WITH DATES LABELS AND THAT ANY FOOD ITEMS HELD LONGER THAN 7 DAYS ARE DISCARDED
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03/14/2012 | 88 |
- 229.164 (f) (2) (A) (iv) not covered. INSPECTOR ENCOUNTERED SEVERAL COOKED/STORED/READY TO EAT FOODS IN COOLING UNITS WITHOUT COVERS. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. INSPECTOR ENCOUNTERED RAW SHELLED EGGS BEING STORED ABOVE READY TO EAT FOODS
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11/08/2011 | 96 |
- Potentially Hazardous food not at required temperature in cooling unit. ALL POTENTIALLY HAZARDOUS FOODS BEING MAINTAINED IN REFRGIERATED/COLD HOLD UNITS, REACH IN COOLERS, MUST BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FARENTHEIT OR BELOW. 1) Inspector encountered raw and cooked meat items being held inside in-use reach in cooler at temperatures of 55 degrees. Food had been in unit less than 1 hour and so was allowed to be moved to larger unit that was holding proper temperature. RECOMMEND SMALL UNIT BE REPAIRED OR TEMPERATURE SETTING ADJUSTED AND MONITORED.
- 229.164 (o) (4) (C) - Recd temp. Raw shell eggs were left out at room temperature. INSPECTOR ENCOUNTERED RAW SHELLED EGGS BEING KEPT AT AMBIENT ROOM TEMPERATURE. INSIDE OF SHELLED EGG TEMPERATURE RECORDED AT 72 DEGREES. SAID EGGS WERE DISPOSED OF. FRESH EGGS BROUGHT FROM COOLER WERE IMERSED IN ICE BATH TO MAINTAIN TEMPERATURE.
- 229.163 (g) Wash before RTE. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. INSPECTOR WITNESSED EMPLOYEES MOVING BETWEEN TASKS AND TOUCHING CLOTHING AND RETURNING TO HANDLE RTE FOODS OR TO PREPARE FOODS FROM RAW INGREDIENTS WITHOUT WASHING HANDS. 1) employee making tortillas was seen touching clothing and returning to handle ingredients without washing hands. 2) cook seen changing tasks and handling soiled equipment and returning to handle foods without first washing hands.
- 229.163 (n)- eat, drink, smoke. THE COMSUMPTION OF FOOD ITEMS, INCLUDING DRINKS, BY EMPLOYEES IS NOT ALLOWED IN IMMEDIATE FOOD PREPARATION AREAS, INCLUDING KITCHEN. 1) Inspector encountered open Coke can being kept on food preparation rack above raw ingredients. MANAGEMENT TO DESIGNATE AREA FOR EMPLOYEE BREAKS AND STORAGE OF PERSONAL FOODS.
- 229.164 (r) (1) (B) (i) common name. ALL BULK FOOD STORAGE CONTAINERS MUST BE PROPERLY LABELED WITH THE COMMON NAME OF THE FOOD ITEM BEING STORED WITHIN. 1) Inspector encountered several bluk food containers, including flour and salt, being stored inside unmarked containers.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. FOOD ESTABLISHMENT DOES NOT CURRENTLY HAVE DOCUMENTATION INDICATING THAT ALL FOOD EMPLOYEES HAVE RECEIVED PROPER INSTRUCTION ON THE BARE HAND CONTACT OF READY TO EAT FOODS AND WHEN/WHERE TO WASH HANDS. Employees witnessed not following proper procedures before handling ready to eat foods. Proper hand washing practices not being followed
- 229.164 (f) (2) (A) (iv) not covered. INSPECTOR ENCOUNTERED SEVERAL COOKED, STORED, FOOD ITEMS IN WALK-IN COOLER WITHOUT COVERS/LIDS PROTECTING FOODS FROM POSSIBLE CROSS-CONTAMINATION. 1) Items included cooked beef skirts, beans, rice, hot sauces, raw vegetables, rice. Management moved to rectify issues be covering above mentioned items.
- 229.164 (o) (7) (A) consume by date (prepared). ALL COOKED, REFRIGERATED, READY-TO-EAT POTENTIALLY HAZARDOUS FOODS BEING HELD IN COOLING UNITS FOR OVER 24 HOURS MUST HAVE LABELED ATTACHED ONTO HOLDING CONTAINER INDICATING THE DATE ITEMS WAS PREPARED, DATE ITEM TO BE DISCARDED, AND/OR OTHERWISE CONSPICUOUSLY MARKED IN A MANNER THAT IS UNDERSTOOD AND DISTINGUISHABLE TO EMPLOYEES. 1) Inspector encountered several cooked, stored food items without date labels. Management was able to identify date of food preparation, indicating date of preparation to be 8/9/2011 and so was allowed to update all with proper labels.
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08/10/2011 | 66 |
- 229.163 (n) (1) eat.drink.smoke.. PERSONAL FOOD ITEMS TO BE KEPT/MAINTAINED IN A LOCATION DESIGNATED FOR SUCH AND AWAY FROM RESTAURANT FOODS AND FOOD UTENSILS
- 229.164 (f) (2) (A) (iv) not covered. ALL COOKED/PREPARED FOOD ITEMS BEING STORED IN COOLING UNITS TO BE MAINATINED COVERED AT ALL TIMES. 1) INSPECTOR ENCOUNTERED FOOD ITEMS NOT COVERED INSIDE WALK-IN COOLER Foods not protected by storage in packages, covered containers, etc. 229.164 (f) (2) (A) (i) (II) separation raw/cooked 1) COOKED FOOD ARRANGEMENT. RAW EGGS BEING STORED ABOVE UNCOVERED FOOD ITEMS IN COOLER. 2) SHRIMP BEING STORED ABOVE BEEF.
- Thermometer reading __53__ degrees F, actual temperature at __34_ degrees F 229.165 (l) (1) (B)not calibrated. 1) PROVIDE A PROPERLY WORKING THERMOMETER IN ALL COOLING UNITS.
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03/16/2011 | 89 |
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control.
- 229.167 (p) (5) improper use of sinks was observed at wait station. Hand sinks are for hand washing only.
- Documentation is present however at the time of inspection food handlers were not following procedures. Also hot water was not readily available to hand sink- had to reach under sink to turn water on and hand sanitizer was not present at hand sink.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement in both walk in cooler and reach in cooler not done to prevent cross contamination. Observed raw breaded beef cutlets and chicken over shredded cheese in front reach in cooler and raw chicken stored over raw shrimp and raw beef in walk in.
- 229.167 (p) (11) (C)insects/pests not minimized.Observed gnats in kitchen 3 compartment sink area.
- 229.165 (d) (1) (B)Use food storage containers that are free of breaks, cracks. 229.165 (d) (1) (E) (i)Discontinue using cutting boards that are not easily cleanable due to heavy/deep grooves. 229.165 (b) (2) (B)Discontinue using single service items for food storage.
- 229.166 (i) (5) (A)plumbing repairs at front hand sink and provide an air gap at ice machine so that the drain line does not lay on floor.
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06/30/2010 | 74 |
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