- Ensure all potentially hazardous food is maintained at proper cold hold temperature 41F and below at all times.
- Observed bowl of raw, marinated meat stored above avocados. Ensure all raw animal product is stored below and away from ready to eat food.
- Ensure all potentially hazardous, ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days from initial preparation date. For example, food prepared 3/4/16 should have a use by date marked no later than 4/10/16.
- At time of inspection, refrigerator close to window, temperature ranged 46-50F. Ensure all refrigerating equipment is maintained at proper cold hold temperature 41F or below at all times.
- At time of inspection, chlorine concentration was too high. Ensure chlorine concentration is maintained between 50-100ppm at all times. Chlorine test strips are required.
- Observed food residue/build up on shelves inside refrigerator. Ensure all food contact surfaces are maintained clean to sight and touch at all times. Ensure food contact surfaces are sanitized routinely/as needed.
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03/04/2016 | 78 |
- At time of inspection, refrigerator in kitchen temperature was 53F. Owner states they were using it a lot and left the doors open. Doors were closed for duration of inspection, temperature dropped to 43F. Ensure cooler maintains temperature of 41F and below at all times.
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10/13/2015 | 97 |
- Observed debris inside ice chest; ice used for drinks. Ensure ice chest is thoroughly washed. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Ensure all potentially hazardous, ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days from initial preparation date. For example, food prepared 7/14/2015 should have a use by date marked no later than 7/20/2015.
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07/14/2015 | 93 |
- Observed raw meat set to thaw in mop sink. Discontinue to use mop sink for any type of food prep. All food prep must be done in appropriate sink.
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03/10/2015 | 96 |
- Ensure all potentially hazardous, ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days from initial preparation date. For example, food prepared 11/18/2014 should have a use by date marked no later than 11/24/2014.
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11/18/2014 | 96 |
- At time of inspection, soap was missing from hand sink in kitchen. Ensure soap and paper towels are available at all times for all hand sinks.
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07/18/2014 | 97 |
- Observed personal drink in cold hold unit. Ensure all personal drinks are stored separate from restaurant supply. Drinks should be kept in a designated area for employees only. Drinks shall be in a cup with a lid and straw at all times.
- Observed large containers in cooler storing ready to eat food without a protective cover. Containers of food were stored directly on top of open food container. Food is making contact with bottom of stacked container. Ensure all ready to eat food stored in coolers has a protective cover at all times to prevent food contamination.
- Ready to eat food in cooler stored longer than 24 hours does not have a use by date marked. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date label not to exceed 7 days; day 1 counts as day it food was prepared.
- Thermometer in cold hold unit is broken/not functioning. Cooler that is next to restroom is missing a thermometer. Ensure all cooling units are equipped with a properly calibrated and working thermometer at all times.
- Container holding disposable forks and spoons has accumulation of dirt/debris. Ensure all debris is eliminated. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely/as needed.
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03/25/2014 | 82 |
- Observed meat set to thaw in mop sink. Ensure mop sink is only used for water disposal.
- Observed metal bowls stacked on top of each other, each containing ready to eat food in cooler. Ensure all food in cooler has a protective cover at all times.
- Cold hold unit next to entrance is at 51 degrees F. Ensure unit is in good repair; maintains a temperature of 41 degrees F or below at all times.
- Observed dirt and debris in container used to hold disposable spoons/forks. Ensure all debris is eliminated. Ensure food contact surfaces are clean to sight and touch at all times.
- Hand sink has a leak. Ensure leak is repaired according to plumbing codes.
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11/05/2013 | 86 |
- At time of inspection, prepared food stored for more than 24 hours did not have a use-by date label. Ensure all prepared food being stored for more than 24 hours is labeled with a use-by date. Use-by date not to exceed 7 days; day 1 being the preparation day.
- At time of inspection, Certified Food Manager document was expired (05/26/2013). Ensure to renew Food Manager Certification as soon as possible.
- At time of inspection, dishes were not being washed in correct format. Ensure three compartment sink is used properly; sink 1- soap/water, sink-2 water only, sink-3 bleach-water 50-100ppm. (Wash, rinse, sanitize)
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07/02/2013 | 90 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed carton of raw shelled eggs being stored on shelf in refrigerator above box of tomatoes. Ensure all raw animal products, such as raw shelled eggs, are stored below and away from ready to eat foods, such as produce.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food with date labels consisting only of the prep date. Ensure all prepared food kept for more than 24 hours are date labeled with the USE BY DATE. The USE BY DATE shall not exceed 7 days from the prep date and the prep date will count as day 1. For example, shredded chicken made on 11-30-12 will have a use by date of 12-6-12
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11/30/2012 | 92 |
- Observed cup inside the handsink at time of inspection. Ensure handsink is used for handwashing only and not for storing wares or other uses.
- At time of inspection, there was not soap at the handsink in the ktichen. Ensure all handsinks are equipped with soap at all times and replace as needed.
- Handsink in kitchen observed with a leak at the pipes underneath it. Ensure the leak is repaired so water does not pool on ground and leak out of pipes.
- Observed single use items (cup lids) being stored in a cardboard box which was starting to get wet from water on shelf. Ensure single use items are stored on a smooth, easily cleanable, durable, and non-absorbant surface (for example: plastic container or metal tray).
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08/14/2012 | 87 |
- 229.166 (f) (2) (A)HWS>100F. At time of inspection, handsink in kitchen did not have hot water. Ensure handsink is repaired so sink has running hot water that reaches at least 100 degrees F. Corrected on Site
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease accumulation on vent hood. Ensure vent hood is routinely cleaned to rpevent accumulation of grease.
- 229.165 (m) (2)non food contact dirty. Observed microwave soiled with food debris. Ensure microwave is cleaned on a routine basis.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw chorizo stored on top shelf above prepared foods (such as refried beans). Ensure all raw animal products are stored below and away from prepared/cooked foods.
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03/29/2012 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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05/04/2011 | 96 |
- Cooked hamburger meat in cooler 53F. Ensure all food stored in cooler is stored at 41F or below. Ensure all coolers are can adequately hold temperature of 41F or below for all potentially hazardous foods.
- Observed a large bowl with beef on grill holding temperature 100F. All potentially hazardous foods must be cooked to the proper temperature and held at 135F or above. Reheat beef to 165F and hold in hot hold unit.
- Observed employee wearing sandals. All employees are required to wear closed shoes at all times when engaging in open food handling.
- Cooked food in cooler without proper labeling of product name and preparation and exiration date.
- No paper towels or soap at handsink in kitchen.
- Manual diswashing set up is incorrect. Ensure to wash (water/soap) rinse (water only) and sanitizer (water/bleach) then allow to air dry. Acquire a drain board or drying rack to accomodate all the dishes at establishment.
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08/11/2010 | 76 |
- Provide for towels at handsink.
- Label all bulk foods.
- Provide for 3 barriers for bare hand contact of ready to eat foods. (Use of double handwash plus alcohol based santizier is recommended)
- Provide for hand towels at handsink.
- Discontinue using non commercial grade pest control measures.
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10/28/2009 | 82 |
| No violation noted during this evaluation. | 05/08/2008 | 87 |
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