- Observed a water bottle in the ice machine.Do not store any items in the ice machine other than the ice scoop.(corrected)
- observed some food splash on flour bags.Need to remove flour bags or place a cover.
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01/20/2016 | 93 |
- Remove any pesticides that do not pertain to commercial use. Remove all toxic items not related to establishment.
- observed some food containers sitting directly on top of food products.need to create a barrier between container and food product.
- observed a container in the mop sink.do not place any containers in the mop sink.
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08/27/2015 | 90 |
- 229.163 (n) (1) eat.drink.smoke. Employee found drinking while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.165 (q)food contact not sanitized. Observed employee cut cooked meat then store knife under cutting board of cold hold unit when finished. Ensure knives are cleaned/sanitized after they are used and stored properly when not in use.
- 229.165 (q)food contact not sanitized. Observed cutting board and knife used to cut lemon/limes stored in between coffee makers. Ensure all food untensil are clean/sanitized and stored properly when not in use.
- 229.168 (c) (1) toxics stored.Observed toxic spray bottle stored next to bucket of lemons and limes. Store toxic items below and away from food items and areas.
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03/20/2015 | 90 |
- 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.
- Observed some chipped plates.Need to replace any chipped or broken dishes.
- observed employee washing cutting board and did not sanitize.need to properly wash,rinse and sanitize.(corrected)
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06/12/2014 | 90 |
- Observed some dishes in the mop sink.do not place any items in the mop sink. also observed a drink in the kitchen.all drinks need a lid and straw.
- Some of the foods in the walk-in cooler are uncovered.Need to keep foods covered.Use proper scoops for dispensing foods such as flour and sugar.
- 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. (inpector left info)
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01/28/2014 | 89 |
- Potentially hazardous foods (PHFs) must be stored at 41F or below. Condemned PHFs held at 47-50F in walk-in cooler. Cooler thermostat adjusted during time of inspection, ambient temp 40F.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- Properly store foods to prevent cross contamination (see attached). Observed raw eggs and meats stored above ready-to-eat foods in walk-in and in sandwich cooler.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.166 (i) (1) (A)HWS not accessible. Observed employees conducting open food handling in the wait station where there is no accessible handsink. Install a handsink with hot and cold running water or conduct all open food handling in the kitchen only.
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04/13/2012 | 80 |
- Observed that carne guisada in the walk-in cooler with a date label bearing yesterday's date, was at a temperature of 50 degrees F. Cooked potentially hazardous food must be cooled from a temperature of 135 degrees F to 70 degrees F in 2 hours and 70 degrees F to 41 degrees F in four hours.
- Observed meat being stored on the ledge of the gridle was at a temperature of 124 degrees F. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- Observed that employees were not washing hands between tasks that may contaminate food or clean equipment. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Observed that employees were handling food with bare hands without utilizing at least two safe guards. When handling food with bare hands employees should perform a double hand wash followed by scrubbing nails with a nail brush or the application of an alcohol based hand sanitizer. Also, 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.
- Observed that there was not a working thermometer in the reach in cooler at the front of the establishment. Observed that there was not a thermometer in one of the reach in coolers in the kitchen. Provide working, accurate thermometers in every refrigeration unit.
- Observed that the scoop being stored in the sugar bin was not clean to sight or touch. Observed that knives being stored on a magnetic strip were not clean to sight and touch. Clean and sanitize all food contact surfaces every 4 hours or as needed.
- Observed that one of the cutting boards in use was heavily damaged. When food contact surfaces become heavily damaged repair or replace these items.
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03/25/2010 | 76 |
| No violation noted during this evaluation. | 10/30/2008 | 64 |
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