- Carne guisada being cooled on rack was uncovered. Rack had food debris buildup along edges, that could cause contamination of food being stored on surface. Observed uncovered foods in cold hold unit in kitchen area, where cold hold unit had much debris along racks and gaskets on door. Ensure that units are properly cleaned to remove all food debris and to prevent contamination.
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01/27/2016 | 97 |
| No violation noted during this evaluation. | 09/28/2015 | 100 |
| No violation noted during this evaluation. | 04/07/2015 | 100 |
- Observed personal beverage on top of cutting board next to cold hold unit. Ensure that all personal items, foods, drinks are stored in an area away from food and food contact surfaces. Personal beverages should be stored in a cup with a lid and straw.
- Observed prepared foods being stored in walk in cooler without proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
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10/08/2014 | 92 |
- Observed personal beverages at front waitress station (water bottle) and a pink personal cup stored on tray with other condiments used for service of customers. Ensure that all personal foods and beverages are stored in an area away from any food and food prep areas, used for service of customers. Ensure to store all personal drinks in a cup with lid and straw.
- Observed masa to be stored in grocery like bags. Ensure to store food in food grade items. Observed cloth towel being used to cover menudo in walk in cooler. Ensure that only food grade items are able to come in contact with foods.
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05/20/2014 | 93 |
- Observed container of carne guisada, cooling on rack, that employee stated was finished cooking at 8 am. 2.5 hours had passed and food was still at 170 degrees F. Observed container of cooked menudo prepared the day prior, being stored in walk in cooler, reading at 51 degrees F. Ensure the following procedure is followed when cooling food: 1) After food is removed from being cooked, food has a maximum of 2 hours to be reduced to 70 degrees F, followed by a maximum of 4 hours, to be reduced to 41 degrees and below. Use of ice baths, smaller portions, continuous stirring, etc can help speed process.
- Observed employee touch head and immediately handle tortillas. Ensure to hand wash as frequently as necessary when changing tasks.
- Observed employees handle ready to eat foods (i.e. tortillas, tacos, etc) with bare hands. Proper bare hand documentation was not present at time of inspection. As stated in previous routine inspection report, the following should be present, if a barrier (i.e. deli tissue, utensils, gloves, etc) will not be used when handling ready to eat foods: 1) the two barriers that are to be used for this procedure (double hand washing and use of hand sanitizer or nail brush, etc) 2) statement of corrective action that will occur when employees do not follow proper procedures prior to handling ready to eat foods (i.e retrain employees, discard food handled improperly, etc) 3) signatures of all kitchen employees stating their acknowledgement
- Observed foods being stored in walk in cooler (i.e. rice, refried beans, etc) to not be properly covered. Ensure to properly cover all foods stored in refrigeration units, whether cooked or raw, to prevent cross contamination
- Observed pails with sanitizing solution (bleached water) storing cloth towels, to not read at any bleach concentration. Employee stated the solution was made with bleach, soap and water. Ensure that only bleach and water are used to sanitize to have proper concentration levels between 50-100 ppm.
- Observed cloth towels being used to store tortillas. Observed corn tortillas being stored in grocery bags. Ensure that only food grade items are used to store food (i.e deli tissue, foil, etc)
- Observed container with lids, dishware, utensils, etc, near dishwashing station, stored on clean dish rack. Ensure that all dishware, etc are air dried to prevent pooling water in containers where dishes are stored. Ensure that all clean dishware, etc are stored in clean and sanitized containers.
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12/13/2013 | 77 |
- Observed plastic bin of cooked refried beans in walk in cooler, that were made the previous day, to read at 69 degrees F. Beans were discarded and denatured. Ensure to follow the following guidelines for proper cooling: After food is prepared and comes off stove, food should be monitored to ensure proper cooling process. Food has 2 hours maximum to be lowered to 70 degrees, followed by maximum of 4 hours to be lowered to 41 degrees or below. Food should be monitored, the use of ice baths, smaller pans, occasional stirring, etc can be used to speed up cooling process.
- Observed personal beverages (open cup of coffee) near preparation area of masa and tortillas. All personal beverages should be stored in a cup with lid and straw and should be stored in an area designated for personal items including handbags, phones, etc. to prevent cross contamination with food and food prep areas.
- Observed bare hand contact handling of shredded cheese and tortillas. Proper documentation was not present. If ready to eat foods (cheese, bread, tortillas, lettuce, etc) will be handled without a barrier (i.e. utensils, gloves, etc) The following should be created and posted in sight: 1. the two barriers that will be used for proper handwashing (i.e. double handwashing and use of hand sanitizer, double handwashing and use of nail brush, etc) 2. corrective action that will take place if rules are not followed (i.e. retraining of employees, discard food that was handled improperly, etc) 3. signatures of all employees handling ready to eat foods should be present for acknowledgment. This training can be done by any employee to ensure all employees are understanding and comply with guidelines.
- Hand sink was observed to have dishes, dirty towels around it. Hand sink should only be used for hand washing and should be free of storage.
- OBserved cloth towels being used to wipe counters, hanging off waists of cooks, etc. Ensure that if towels are to be used for multi purposes, to store immediately in sanitizing solution after each use, to prevent bacterial growth.
- Observed cloth towels being used to keep tortillas warm. Observed grocery bags storing masa. Ensure to store all food in food grade material, such as ziploc, foil, saran wrap, food grade containers only.
- Observed bins, where clean dishes were being stored, to have standing water with food debris. Ensure to properly dry all dishes prior to storing them to prevent contamination.
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07/15/2013 | 81 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.
- 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.
- 229.166 (c) (2)under pressure. The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. Hot water is only available during certain times of the day. Any plumbing repairs must be performed by a licensed plumber and must be repaired according to law. All materials used for plumbing repairs must be of materials approved according to law. REPAIR HOT WATER FAUCET PRESSURE/HOT WATER TEMPERATURE AT MEN'S RESTROOM.
- 229.165 (h) (2)thermometer available. ENSURE ALL COOLING UNITS HAVE A THERMOMETER FOR MONITORING POTENTIALLY HAZARDOUS FOOD TEMPERATURES.
- 229.165 (d) (1) (A)smooth. Cutting surface not smooth. Cutting board must have a smooth surface.
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07/17/2012 | 82 |
- Employee washing utensils in hand sink. (Ensure that hand sinks are only being used for hand washing. All utensils must be washed at three comparment sink.)
- Raw animal food stored with raw ready-to-eat food. (Jalepenos found stored in same container with cubed ham.)
- Ensure that only licensed pest control companies are performing pest control. (Can of Raid found stored above the hand wash sink in the kitchen.)
- ENsure that all refrigeration units are provided with a thermometer. (Open top cooler in the kitchen did not have a thermometer.)
- Ensure that utensils are stored in an area that is easily cleaned and sanitized. (Knife found stored between prep table and refrigeration unit.)
- Ensure that utensils are stored in an area that is easily cleaned and sanitized. (Dirty knives found stored in mounted knife hanger.)
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02/10/2012 | 83 |
- 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.
- 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.
- Remove all toxic items not related to establishment. Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels.
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09/08/2011 | 89 |
- 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.
- Replace any chipped plates.
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03/02/2011 | 93 |
- There are no paper towels at the hand washing sink.
- Do not place any items in the ice machine.
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06/16/2010 | 94 |
| No violation noted during this evaluation. | 12/18/2009 | 100 |
| No violation noted during this evaluation. | 05/20/2009 | 100 |
| No violation noted during this evaluation. | 12/09/2008 | 92 |
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