- Establishment needs to make sure and keep chicken caldo either at a hot hold temperature of 135 degrees F and above or if not using/going to use right away, cool item down correctly. Establishment informs me the caldo has been there approx. 2 hours and is being used. Informed management to reheat soup to 165 degrees F for at least 15 seconds and then keep soup at a hot hold of 135 degrees F and above. 229.164 (o) (6) (A) PHF>135.
- Employees are required to wash hands correctly before putting gloves on hands. 229.163 (h) (8) before gloves.
- Make sure to provide all employee drinks to be in a spill proof containers, with a lid(observed opened coke can on top shelf above/near mechanical warewashing machine). Also establishment should not use employee handwashing sink as a sink to dispose food products in(sink is starting to clog because of this).
- 229.164 (r) (1) (B) (iv) manufacturer info; Packaged tortillas were observed without proper labels and observed within customer self-service area; if packaged items are within customer reach, then these items(tortillas)need to be provided with the name of the facility and the physical address of the facility where they were made. In addition, a list of ingredients needs to be declared on the package.
- Employee observed touching prepared tortillas with bare hands; documentation needs to be kept and provided at establishment, showing that employees use two or more control measures when working with ready-to-eat foods(tortillas); documentation was provided to facility. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- Do not store chemicals near food items(observed food items being stored next to windex bottles in back storage room; aerosol spray next to boxed food items, and an unlabeled working spray bottle next to clean equipment. Establishment must also be sure to provide a commmon name on a working spray bottle(make sure to label common chemical inside). 229.168 (c) (1) toxics stored.
- Observed a dirty pan stored on the same shelf that clean equipment is kept. Also thermometer within walk in cooler was dirty to sight/touch. 229.165 (n) (1) (A) (iv)clean thermometer.
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02/22/2016 | 73 |
- Establishment needs to make sure to keep chicken fajitas at a hot hold of 135 degrees F and above; condemned. 229.164 (o) (6) (A) PHF>135.
- 229.163 (h) (6) wash as needed; Employees need to make sure and wash hands correctly within the designated employee handwashing sink after handling large bleach container for mechanical warewashing machine.
- Need to make sure all employees wash their hands within the designated employee handwash sink and not within the 3 compartment sink; also need to make sure and keep opened coke cans away from clean equipment(observed by clean, large pot); make sure to keep bottled water stored below food preparation areas(observed closed water bottle stored above cold hold area/preparation area).
- Need to make sure and provide use by/discard by dates for all prepared, potentially hazardous foods kept longer than 24 hours at facility; also need to provide dates for diced ham within reach in cooler(will need to provide a date the original package was opened and when food item was placed in bucket and also note a use by date/discard by date(not to exceed 7 days).
- Need to provide soap and paper towels to handwashing sink in waitress area. 229.167 (e) (2) no soap.
- 229.165 (r) (3) (D)no sanitization; Mechanical warewashing machine is not yielding the correct ph(50 to 100 ppm).
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10/22/2015 | 77 |
- 229.164 (o) (7) (A) consume by date (prepared); Establishment has preparation dates for prepared, refrigerated, potentially hazardous foods, but missing use by dates/discard by dates on these food items. Facility must keep in mind that all refrigerated, prepared, potentially hazardous foods must show a use by date/discard by date whenever kept longer than 24 hours.
- Establishment needs to label all working spray bottles with the common name of the chemical inside(spray bottles hanging near mechanical warewashing machine). 229.168 (b) working container not labeled.
- 229.165 (r) (3) (D)no sanitization; ph is yielding no sanitization; facility needs to make sure that the proper concentration of final sanitizer is being dispensed appropriately to effectively sanitize all equipment/kitchenware.
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07/16/2015 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide a few use by dates for prepared, refrigerated, potentially hazardous food items located within walk in cooler(carne guisada, tripas).
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03/27/2015 | 96 |
- Dispose of all food items within trash can or another sink only designated for this purpose; don't dispose food items within employee handwashing sink.
- 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. (items within walk in cooler).
- 229.167 (e) (3) (A) no towels; Provide paper towels within employee restroom.
- Evidence of rodent droppings in large storage room in back(underneath shelves and around baseboards); use approved pest control measures. 229.167(p)(11)(C)rodents.
- 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.
- Will need to renew food manager's certification; expired 10/2014; establishment should also think about getting at least one or two more employees certified.
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12/03/2014 | 80 |
- Make sure to keep all refrigerated, potentially hazardous foods maintained at 41 degrees F; corrected on site(cooked chicken/beef fajita, diced tomatoes, onions, shredded cheddar cheese); food items still within time requirements.
- 229.163 (h) (6) wash as needed; Employees need to make sure to wash hands correctly(soap/warm running water for at least 10 seconds) when changing tasks, going from working with dirty equipment at 3 compartment sink to handling clean equipment to stir food items that are in the process of cooking
- 229.164 (o) (7) (A) consume by date (prepared); Many prepared food items within walk in cooler without any identification to show when food items will be consumed on the premises, sold, or discarded(picadillo, pinto beans, chicken, etc.); need to make sure that all refrigerated, potentially hazardous food items kept longer than 24 hours in the facility are labeled with a use by/discard date.
- Need to make sure to raise drain line to large ice machine above main drain so that their is a sufficient air gap.
- 229.168 (b) working container not labeled; Need to label all working spray bottles(one on top of drainboard near 3 compartment sink) with the common name of the material inside. Also need to make sure and store all chemical spray bottles in their appropriate designated area.
- 229.165 (m) (1) (A)not clean; Make sure to clean inside of microwaves; knives observed dirty on shelf, where plates are kept; lids observed dirty on shelves; make sure that all equipment/kitchenware are clean to sight/touch.
- 229.165 (h) (2)thermometer available; Provide a thermometer for small reach in cooler holding cold hold items(cooler next to hot hold area).
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08/11/2014 | 74 |
- Moldy oranges seen underneath counter near tortilla preparation area(within brown shelf). 229.164 (a) - Honestly presented.
- 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.
- 229.168 (b) working container not labeled; Will need to make sure and label all working spray bottles with the chemical inside.
- 229.165 (m) (1) (A)not clean; Will need to clean upper interior of ice machine; will need to clean spice containers(some appear to be slightly dirty around lids.
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04/04/2014 | 86 |
- Make sure to maintain all potentially, hazardous food items at 135 degrees f and above; menudo at a temp. of 116 degrees F; chicarrones at 94 degrees f; will need to reheat items to 165 degrees f for at least 15 seconds; also make sure to cook all items by means of the stove/grill/microwave and not within hot hold elements(hot hold elements should only be used for maintaining food hot at 135 degrees); food items still within time requirements and were not condemned due to this. f). 229.164 (o) (6) (A) PHF>135.
- Will need to make sure to cover all employee drinks with a lid and keep away from clean plates and below cold hold area so their is no possibility of spillage and cross contamination.
- Will need to make sure and label all refrigerated, potentially hazardous food items with a use by/discard date when kept at the facility for more than 24 hours to show when item will be used or discarded 229.164 (o) (7) (A) consume by date (prepared).
- 229.168 (b) working container not labeled; Will need to label yellow spray bottle near mechanical warewashing machine/3 compartment sink with the common name of the chemical inside.
- 229.165 (d) (1) (B)free of breaks, cracks; Replace cracked lid to container holding breadcrumbs for frying; will also need to clean large container(slightly dirty around top edges) and other equipment observed dirty.
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11/19/2013 | 81 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to indicate a use by/discard by date for all refrigerated, ready-to-eat, potentially hazardous foods prepared and held in the establishment for more than 24 hours.
- 229.167 (e) (2) no soap; Provide handsoap in soap dispenser near mechanical warewashing area.
- 229.165 (r) (3) (D)no sanitization; ph for final sanitization yielding no sanitization; provide 50 to 100 ppm; will need to service mechanical warewashing machine; make sure to complete final step of sanitization manually by utilizing the 3 compartment sink until mechanical warewashing machine is functioning correctly.
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08/06/2013 | 90 |
| No violation noted during this evaluation. | 03/11/2013 | 100 |
- 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. 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.
- There was a towel in the handwashing sink.Do not place any items in the handwashing sink.
- There are no paper towels at the hand washing sink.(the one in the back section) Supply each handwash station with individual disposable paper towels.
- Dishwasher not dispensing enough sanitizer.Also dishwasher is leaking in the back section.
- There are some knives stored between the wall.Do not store knives betwen the wall and work areas.
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07/02/2012 | 84 |
- 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.
- There are some flies in kitchen. Need to eliminate flies.
- Outside dumpster is full. (I was told dumpster co. comes on thursday.)
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01/04/2012 | 90 |
- Ensure all potentially hazardous food items are kept a temperatures in the safety zone of below 41 degrees F or above 135 degrees F for cooked items. Pork was on the prep line at 90 degrees F.
- Ensure items in cold storage for more than a day are properly labeled with dates showing prep date and "consume by" or "discard by" date that is 6 days after prep date. Food items in reach-in refridgerator did not have any date marking them.
- Ensure all hand sinks have soap and towels. Hand sink in wait station did not have towels for hand drying.
- Ensure all toxic items/liquids are properly labeled/stored/used. Several liquids were in containers with no labels.
- Ensure that all food contact surfaces/equipment are cleaned/sanitized/and in good repair. 1. Cutting boards have deep scarring. 2. Knives are stored over three compartment sink on magnetic block that has mold growth.
- Post current routine inspection report/food establishment permits. No inspection report posted.
- Be sure all food contact surfaces are sanitized either mechanically or manually. Mechanical dishwashing machine was not sanitizing. Until machine is fixed, manual sanitizing must occur using chlorine (50-100ppm)or Quat Amonia (100-200PPM).
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05/10/2011 | 76 |
- Ensure to clean the knife holdster which is against the wall and clean the knifes that are being stored in the holdster.
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09/03/2010 | 97 |
| No violation noted during this evaluation. | 06/12/2009 | 93 |
| No violation noted during this evaluation. | 01/22/2009 | 87 |
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