- Observed shredded cheese in silver pan, sitting on top of window of hot hold unit. Observed diced tomatoes sitting on prep table. Observed carton of raw shelled eggs sitting on top of clean dishes at room temperature. Foods did not read proper cold hold temperatures. Ensure that all foods to be held at cold hold temperatures read at 41 degrees F and below.
- Observed several personal items on top of paper bags observed to be used for service of customers, as well as on top of open box of plastic food grade bags. Observed uncovered personal beverage on top of prep table, where raw bacon was being cut. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used) Hand sink next to three compartment sink had many dishes stored inside it, unable to be used properly. Ensure that hand sinks are ONLY used for hand washing purposes.
- Observed packages of cooked tamales, and bags of tortillas, in customer reach, to not have proper manufacturing labels. Ensure that any food items that can be purchased and/or ingested by customers, are from an approved source, with proper labeling present, with common name, manufacturing information, and ingredient list.
- Observed prepared food, being stored in walk in cooler, that was made two days prior, to not have proper date marking labels. Labels stated day of preparation. 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.
- Observed ice machine to have mold debris accumulated along lid and panel inside. Ensure to thoroughly clean and sanitize surfaces to prevent contamination of ice. Observed many dirty cloth towels used for multi purposes, laying around prep tables. Ensure that towels are stored in sanitizing solution immediately when not in use.
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01/15/2016 | 80 |
- Observed employee putting hair net on, then rinse hand in three compartment sink, then proceed to handle ready to eat foods. Ensure that each time a task is changed, that hands are washed.
- -Observed employee rinsing hands in three compartment sink. Ensure to only hand wash in hand washing sink. -Observed personal foods on cutting board where other food items were being prepared. Ensure that all personal foods and drinks are stored in an area away from food and food contact surfaces.
- Labels with food name, address manufactured, are placed on menudo in freezer, and on ice machine.
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09/28/2015 | 88 |
- Observed closed coke bottle on preparation table, where japaneos were being cut. Ensure that all personal beverages/foods are stored in an area away from food and food contact surfaces. All personal beverages should be stored in a cup with lid and a straw.
- Observed employee handling ready to eat foods (i.e. jalapenos being diced) with bare hands. Proper documentation was not present. Owner stated they are to double hand wash and use hand sanitizer, but will type up a document with the following information: . Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
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03/11/2015 | 92 |
- Prepackaged Manfonadas in ice chest are out for customer self service. Only ingredient labels is listed on item. Ensure that a label with proper manufacturing information (i.e. address of manufacturing location, and common name of item) is listed on each item.
- Observed cloth towels used for wiping areas, etc, laying on cutting boards and prep tables. Towels should be placed in sanitizing solution when not in use to prevent bacterial growth and contamination.
- All refrigeration units and display case sliding doors, shoudl be thoroughly cleaned and properly sanitized as frequently as needed in order to prevent contamination of foods served to customers.
- Thoroughly clean inside ice panel. Pink slime appeared on panel
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10/22/2014 | 93 |
- personal cell phones observed on single service items (clear food bags) Ensure that all personal items are stored away from food and food contact surfaces.
- Observed prepared foods (carne guisada, beans, etc) in walk in cooler, that were prepared 6/15/2014. Ensure that if food is to be stored for more than 24 hours, that they are labeled with expiration date of 7 days, with day of preparation counting as day 1.
- Observed improper set up for dish washing. Observed first section to be water and soap, second and third sections to be water and bleach. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Ensure that any cloth towels used in establishment, kitchen, meat market area, are stored in sanitizing solution when not in use to prevent any bacterial growth and contamination.
- Observed personal cookies on deli tissue used for raw meat. Ensure that all personal items are stored away from food and food contact surfaces.
- Observed containers sitting in hand sink near three compartment sink. Ensure that all hand sinks are only used for hand washing purposes.
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06/17/2014 | 86 |
- Observed employee mopping and then put gloves on without washing hands, to serve customer tacos. Ensure that hand washing is done when changing tasks, as frequently as needed, as well as each time gloves are changed out to perform a different task.
- Observed hand sinks in kitchen and next to three compartment sink to be blocked with cutting board, as well as plastic containers. Ensure all hand sinks are easily and readily available for use.
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01/14/2014 | 92 |
- Observed hand sink to have items such as metal scrapper, plastic bin in them. Hand sinks should only be used for hand washing purposes.
- Observed canned food products in aisles to be expired. Ensure to remove all expired foods from shelves.
- Observed employee handling ready to eat foods (tortillas, preparing tacos) with bare hands, proper bare hand documentation was not available. If a barrier (such as gloves, utensils, deli tissue, etc) is not to be used the following should be posted on paper in kitchen area: (1) the 2 barriers that will be used (double handwashing and use of hand sanitizer OR double handwashing and use of nail brush, etc) (2) the corrective action that will take place (discard food handled improperly, retrain employees, etc) (3) signatures of all employees stating acknowledgement.
- Observed prepared food stored more than 24 hours in walk in cooler. Foods were labeled with date of preparation. If prepared foods are to be stored for more than 24 hours, foods should be labeled with expiration date of 7 days, with preparation day counting as day 1.
- hand sink in back area, did not have soap available. Ensure to provide hand sinks with soap at all times.
- hand sink in back area did not have paper towels available. Ensure to provide paper towels at hand sinks at all times.
- Cloth towels were observed to be used to wipe down tables as well as dry hands after hand washing. Ensure that if towels are to be used, to store them in sanitizing solution.
- Observed tortillas being stored to keep warm, in trash bags. Ensure foods are only stored in food grade products.
- Observed cloth towels being used to cover foods (oil, etc). Ensure to store food only in food grade products.
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08/13/2013 | 78 |
- observed personal beverage on top of prep table by stove. Ensure to store all personal beverages in an area away from food and food contact items to avoid cross contamination.
- observed several dishes in hand sink near 3 compartment sink and dishes in sink by serving area. Ensure to only use hand washing sinks for handwashing.
- observed no paper towels at all 3 hand sinks. Owner places paper towels at hand sink during time of inspection.
- observed bottle of motor oil and bottle of rubbing alcohol being stored above container storing pinto beans. Owner moved toxics to designated area. Ensure to continue storing all toxic chemicals in their designated areas to prevent cross contamination.
- observed dirty hand towels being stored on cutting boards and prep tables. Employee prepared bleached water to store towels in. Ensure to store towels, if going to be used, in sanitizing solution to prevent bacterial growth and cross contamination.
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04/18/2013 | 79 |
- 229.163 (n) (2) (C) contaminate surroundings. ENSURE TO KEEP ALL CLEANING TOWELS AWAY FROM READY TO EAT FOODS.
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12/11/2012 | 96 |
- Potentially Hazardous food not at required temperature in cooling unit. Multiple items in reach in cooler at 55-60 degrees F. Cooked meats, cheeses, raw pork.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not using separate equipment for each type of raw animal food. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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 at 45F a max of 4 days.
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Replace damaged cutting board.
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06/28/2012 | 81 |
- 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 knats in backroom area.need to eliminate knats.Establishment already has a paet contol device in this area.
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08/18/2011 | 93 |
- Properly label the ice bags.(store ran out of labels)
- Properly store meats in walk-in.(no raw meats above ready to eat foods.)
- Need soap and towels by one handsink.
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01/19/2011 | 89 |
| No violation noted during this evaluation. | 04/13/2010 | 97 |
- Maintain all prepared food items covereed/protected while in refrigerator storage.
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01/05/2010 | 96 |
| No violation noted during this evaluation. | 04/14/2009 | 100 |
| No violation noted during this evaluation. | 10/28/2008 | 85 |
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