- Sanitizing solution in server station includes soap. Ensure sanitizing solution is only chlorine/water. Chlorine concentration must be 50-100ppm.
- Observed food residue on bottom shelf of reach in cooler next to grill. Gasket of reach in cooler doors is detached. Ensure gasket is replaced so that it is not loose. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/09/2016 | 94 |
- Observed two containers of raw pork chops stored directly on crate with onions in walk in cooler. Ensure all raw animal product is stored below and away from ready to eat food.
- Observed cheese debris on shelve above hot hold unit (next to microwave).
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11/04/2015 | 93 |
- At time of inspection, observed hose in hand sink. Ensure hose is kept out of hand sink. Hand sink is to be used for hand washing purposes only.
- At time of inspection, observed towel placed directly on menudo that was set to thaw at three compartment sink. Ensure towel is removed and maintained in proper sanitizing solution bucket when not in use.
- At time of inspection, water in middle sink in use to thaw red meat, was cross contaminating with water that was in use to thaw menudo meat. Ensure water level is below sink divider to keep from mixing with product in next compartment.
- Paper towel dispenser in women's restroom is not working; battery is out, it is not dispensing paper towels. Ensure hand sinks are equipped with soap and paper towels at all times. Repair dispenser if necessary.
- Thermometer provided in cold hold unit next to grill is broken. Ensure all coolers are equipped with a properly calibrated thermometer at all times. Replace any broken, non functioning thermometers if needed.
- Microwave above ready hot hold unit, refrigerator used to store raw meat near kitchen entrance, and cup crates near dish washer, are all soiled with food debris inside. Ensure all food contact surfaces are maintained clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely/as needed.
- Observed chipped dinner plates above hot hold unit. Ensure all damaged dinner plates are replaced/removed from racks.
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06/02/2015 | 83 |
- Ensure all potentially hazardous food to be held cold, is maintained at required cold hold temperatures at all times; 41F and below.
- Observed metal tray in hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Observed accumulated food debris/residue inside cold hold cooler. Ensure all debris is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Observed food debris, hair, and dust inside tray that holds disposable spoons/forks. Ensure all debris is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- At time of inspection, observed employee eating near stove. Ensure all employees are eating in a designated area; separate from food prep area. (employee washed hands properly prior to handling ready to eat food)
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01/21/2015 | 88 |
- Observed cheese container on ice bath. Cheese temperature was 77F. Ensure conatiner with enough ice is used for large amount of shredded cheese to be held cold. All food to be held cold must maintain thorough temperature of 41F and below, at all times.
- Cheese enchiladas are placed on shelve at room temperature. Employee states they use enchiladas through lunch rush. Ensure all food to be held hot is maintained at 135F and above at all times.
- Observed opened conatiners of prepped produce placed right underneath AC in walk in cooler. Ensure all food stored in walk in cooler has a protective cover at all times.
- Observed containers of raw meat placed above containers of ready to eat food (picadillo). Ensure all raw animal products are stored below and away from ready to eat food, 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.
- Observed food debris/build up in corners under lid of cold hold unit. Observed food debris inside cold hold unit. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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10/23/2014 | 80 |
- Potentially hazardous food in walk in cooler exceeds temperature of 41F. Ensure food is cooled properly before storing in walk in cooler. Manager explained cooling procedure for potentially hazardous food, correctly. Employee failed to follow procedures; cool food from 135F to 70F within 2 hours. Ensure all food is cooled to 70F within 2 hours before placing it in cooler where it then has 4 hours to further cool to 41F or below.
- Ensure all potentially hazardous food on cold hold is maintained 41F or below at all times.
- Observed employee switch from handling ready to eat food, then engage in activity which contaminates hands; look for utensils, touched equipment, then return to handle ready to eat food once more without washing hands properly first. Observed employee rinse hands for about 4 seconds. Ensure employees handling ready to eat food are washing hands properly; after engaging in other activies than contaminate hands, and before donning gloves for working with food. Employees are to wash hands for at leas 20 seconds with soap and hot water (100F).
- Observed personal drink on table where food is cooled. Ensure all personal drinks are kept in a designated area; away from all food prep/working areas at all times.
- Cold hold unit next to grill is off temperature; 52F. Ensure all cooling equipment is adequate to maintain product temperature of 41F or below at all times.
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06/27/2014 | 74 |
- Hot water is not available in women's restroom. Ensure all hand sinks are provided with hot water of at least 100 degrees F at all times.
- At time of inspection, certified food manager was not present. Employees who did have certificate stated there's was already expired. Ensure at least one person at this establishment is food manager certified and present during all hours of operation; provide certificate.
- Area where food is placed on hot hold, has excessive food debris. Ice machine interior (lip) has built up mold. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely.
- Establishment currently has routine inspection report posted form 04/2013. Ensure latest routine inspection is posted at all times.
- Large container in walk in cooler with shredded lettuce is open. Ensure all ready to eat items have a protective cover when not in use, to prevent potential contamination.
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12/12/2013 | 83 |
- Observed containers of carne guisada gravy, set to cool at room temperature. Food cannot sit at room temperture to cool. Ensure all cooked, ready to eat food is cooled properly; brought from 135 degrees F to 70 degrees F within 2 hours. Proper cooling methods include, placing food container in an ice bath, or use of ice stick with consistent monitoring of food cooling temperature.
- Observed shrimp, menudo, and meat set to thaw in three compartment sink respectively. Ensure food is thawed properly; separately. Food can be contaminated when switching from peeling shrimp in first sink, to grabbing meat out of the next sink that is in bloody water.
- Cold hold unit next to prep line is off temperature (46 degrees F). Ensure temperature is adjusted and maintained at 41 degrees F or below at all times.
- At time of inspection, bleach water solution did not contain bleach. Ensure sanitizing compartment contains bleach (50-100ppm) at all times.
- Observed food contact surfaces (prep line, hot/cold hold units, as well as shelving units) with excessive food debris. Ensure all food contact surfaces are cleaned and sanitized routinely.
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08/08/2013 | 82 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Store eggs below raw beef.
- 229.168 (b) working container not labeled. Label chemical containers as needed.
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04/04/2013 | 93 |
- Establishment has baked goods for customer self-service. Baked goods are made at owner's second establishment. There is not a food manufacturer license for bakery. Ensure a food manufacturer's license is obtained or ensure baked goods are not for customer self-service.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed trays of raw shelled eggs stored on shelf above salsa. Ensure raw animal products, such as raw shelled eggs, are stored below and away from prepared food. Corrected on site
- Observed bins for thawing meats stored in fromt oh kitchen handsink. Ensure there are not any items in front of the handsink that block easy access to the handsink.
- Bucket of cloths in waitress station did not have a sanitizing solution (bleach). Ensure cloths are stored in a sanitizing solution and the solution (bleach) is at a concentration between 50-100ppm.
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10/15/2012 | 86 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw meats being stored on 2nd shelf in fridge above prepared chicke fajitas. Ensure all raw animal products are stored below and away from prepared food.
- 229.165 (m) (2)non food contact dirty. Observed underside of shelf at hot hold unit with food debris. Ensure all shelving/surfaces are free of food debris and are clean to sight and touch.
- Observed microwave soiled with food debris. Ensure microwaves are cleaned on a routine basis and are clean to sight and touch.
- At time of inspection, most recent routine inspection report was not posted. Ensure the most recent routine inspection report is posted in customer view.
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05/25/2012 | 90 |
- 229.163 (f) (2) (B) rinse clean warm H2O. Observed employee wash hands for proper amount of time but without hot water. Handwashing must be done with hot water that reaches at least 100 degrees F.
- Observed cloth towels being used to cover cooked tortillas. Ensure towels are not used to cover ready to eat food as they harbor bacteria. Food grade bags or other food grade covers may be used to cover tortillas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees handling tortillas and onion with bare hands. If bare hand contact is being used for ready to eat food, ensure documentatin for bare hand contact is kept at establishment.
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01/26/2012 | 89 |
- Observed employees wipe their hands on aprons while on prep line. Retrain employees to wash their hands properly and not wipe their hands on apron or towels ect. Do not store towels,utensils, sodas with vegetables-CoS.
- 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. ******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.
- No food handler on staff at time of inspection has proof of completed Certified Food Manager.
- 229.165 (d) (1) (B)Ensure all food contact surfaces are free of breaks and cracks;clean to sight and touch. Ensure all food items placed on clean dry surfaces such as plates ect. Do not use gallon containers not food grade such Home Depot buckets.
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12/06/2010 | 86 |
| No violation noted during this evaluation. | 06/09/2009 | 85 |
| No violation noted during this evaluation. | 03/03/2009 | 73 |
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