- Bare hand contact observed with ready to eat tortillas. Ensure safeguards are used when working with ready to eat foods. This includes but is not limited to: gloves, utensils, tongs, deli tissue, foil, and wax paper.
- Piece of foil found floating in pot of refried beans. Ensure debris doesn't fall into containers of food (ready to eat or uncooked).
- Ice scoop in ice machine fell over and handle in direct contact with ice. Ensure ice scoop is stored in ice machine with handle sticking upward or on or in a separate container (bucket, tray).
- Microwave sitting with puddles of dried refried beans inside. Ensure microwave is cleaned out.
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12/18/2015 | 89 |
- Residential grade pesticide observed at front counter. Ensure only commercial grade pesticides and pest control is used in restaurant. Site serviced by ABC Pest Control.
- Heavily scarred and pitted cutting table observed in back. Ensure table is either replaced or another cutting board is placed on top of table and used.
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08/20/2015 | 94 |
- Uncovered beverage observed in kitchen. Ensure all cups are covered with a lid and straw or some other form of covering. Drinks dumped.
- Drinks and ice observed dumped in hand sinks. Ensure hand sinks are used for hand washing only. Dumping should be occuring in mop sink only.
- Microwaves both observed with heavy accumulations of food debris. Ensure microwaves are cleaned out routinely.
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05/01/2015 | 93 |
- Uncovered beverage found in food prep area. Ensure drinks are covered and kept below and away from food and food contact surfaces (tables, plates, pots).
- Broken plastic scoop observed in ice machine. Ensure broken scoops are replaced or repaired.
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01/20/2015 | 93 |
- Refrigerator in front dining area found operating at 48 degrees F. Potentially hazardous foods found in low 40s and moved to walk-in cooler. Sodas kept in fridge for now. Ensure fridge is repaired to operate at 41 degrees F or below.
- Employee seen wrapping and touching tacos with bare hands. Subsequent set of tacos handled with utensil and wrapped in foil with no bare hand contact. Inspector corrected employee on site. Discontinue bare hand contact with ready to eat foods going straight to customers for consumption.
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09/24/2014 | 93 |
| No violation noted during this evaluation. | 05/29/2014 | 100 |
- Open container of raw bacon observed resting above open container of cut potatoes and/or miscellaneous vegetables in walk-in cooler. Ensure raw meats are stored below and away from ready to eat foods such as cheeses, produce, etc.
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01/14/2014 | 96 |
- Bare hand contact observed with ready to eat food. No bare hand documentation provided on site. Ensure safeguards are used when working with ready to eat foods. This includes but is not limited to: foil, utensils, wax paper, and gloves.
- Prep dates from Saturday and Thursday observed on containers of food. Containers do not have a use-by date. Ensure a use-by date (the day food will be thrown away) is labeled on each container of prepared potentially hazardous food. Food may be kept up to 7 days with the day of preparation counting as day 1.
- Microwaves observed with heavy food debris accumulation in kitchen. Ensure microwaves are cleaned out on a routine basis.
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09/16/2013 | 89 |
- CONTAINER OF ENCHILADA SAUCE FOUND IN WALK-IN COOLER WITHOUT COVER. ENSURE ALL FOOD IS PROPERLY COVERED WITH SOME FORM OF PROTECTION WHEN BEING PUT INTO STORAGE.
- ONLY PREP DATES LABELED ON CONTAINERS OF COOKED PRODUCTS. ENSURE A USE-BY DATE IS LABELED ON EACH CONTAINER OF PREPARED POTENTIALLY HAZARDOUS FOOD THAT IS NO MORE THAN 7 DAYS AFTER THE DAY OF PREPARATION WITH THE PREPARATION DATE COUNTING AS DAY ONE. FOR EXAMPLE, IF A POT OF REFRIED BEANS WERE COOKED TODAY (APRIL 17TH), THE LATEST DATE THAT CAN BE LABELED ON THE POT WOULD BE APRIL 23RD. APRIL 23RD WOULD BE THE DAY THE BEANS MUST BE DISCARDED BY. THIS RULE DOES NOT APPLY TO ANY FOOD THAT WILL BE USED UP WITHIN 24 HOURS OF PREPARATION.
- TEMPERATURES INSIDE WALK-IN FLUCTUATES WILDLY. WHEN FIRST ENTERING WALK-IN, TEMPERATURE WAS READING AT 50 DEGREES F. ALL PRODUCTS WERE 41 DEGREES F AND BELOW. BEFORE LEAVING, AMBIENT TEMPERATURE OF WALK-IN COOLER RETURNED TO 41 AND BELOW. ENSURE REPAIRMAN VISITS AND REPAIRS WALK-IN COOLER. KEEP PRODUCTS ON ICE TO ENSURE THEY REMAIN IN ACCEPTABLE TEMPERATURE LIMITS.
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04/17/2013 | 89 |
| No violation noted during this evaluation. | 01/29/2013 | 100 |
| No violation noted during this evaluation. | 08/01/2012 | 87 |
| No violation noted during this evaluation. | 02/17/2012 | 97 |
- ALL POTENTIALLY HAZARDOUS FOODS IN WALK IN REFRIGERATOR MUST BE KEPT COVERED AT ALL TIMES.
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10/13/2011 | 96 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.
- MUST MAINTAIN ALL PREPARED FOOD PRODUCTS COVERED/PROTECTED WHILE IN STORAGE.
- SALSAS MUST BE MAINTAINED/STORED AT NO HIGHER THAN 41F AT ALL TIMES. SEE #15 BELOW.
- MUST REPLACE SHELF BOARD AT STEAM TABLE WITH ONE HAVING A SMOOTH EASILY CLEANABLE SURFACE CONSTRUCTED OF STAINLESS STEEL, A HARD PLASTIC OR HARD WOOD - NO PINE, NO PLYWOOD.
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06/01/2011 | 84 |
- Spanish rice (109 degrees F) in metal container stored on preparation table at ambient temperature cooling 3.5 hrs according to cook. **All prepared potentially hazardous food must be properly cooled; 135 degrees F --2hrs--> 70 degrees F --4hrs--> 41 degrees F or below (reheat to 165 degrees F).
- Al pastor cooked beef/cut cooked potatoes at 58/74 degrees F on preparation table. **All potentially hazardous food must be at 41 degrees or below; may use ice baths or other effective methods.
- Owner and cook cleaned surfaces/touched dirty wares then began putting up food in containers, touching single services items, and clean wares without washing hands. **Wash hands after any activity that contaminates hands.
- No documentation as required to use barehand with ready-to-eat foods and no physical barriers used; ex: employees handled cooked tortillas with barehands. **Discontinue barehand contact or provide documentation as specified.
- A multitude of dirty wares were stored on butcher block table that was being used to prepare food, bucket of potatoes were moved from floor to preparation table, raw pork/bacon was stored above caldo/other ready-to-eat food. **Do not store soiled items on food preparation surfaces and do not store raw meat above or next to ready-to-eat food.
- Prepared potentially hazardous items including caldo, beans, cooked meats, etc. in walk-in cooler made 4-5 days ago not marked with dates. **Date mark all prepared potentially hazardous food not used within 24hrs with a 'use by' date; day of preparation is day 1 and will not exceed 7 days.
- Warewasing sink not functioning and faucet spouts were taped to prohibit use, owner stated that she did not sanitize wares, and observed owner attempt to wash thermometer in dump sink. **Repair warwash sink for proper use by a licensed plumber (provide invoice).
- No certified food manager present. **A certifed food manager must be present during the operation of establishment; provide proof of certification.
- No thermometer to check thin masses of foods, such as thinly sliced meats. **Obtain a thermometer with a small-diameter probe (1.5mm) to measure temperature of 'thin masses' of food (provide manufacturer's information/specifications that comes with product).
- Many wares stored on filthy surfaces accumulated with grease/other debris including stem thermometer above steam table was coated in grease/filth, dried food on knives on magnetic strip, inside of ice machine contains heavy mold and utensil holders at service counter were visibly dirty. **Do not store soiled items on food preparation surfaces, keep all food contact surfaces clean including wares, clean and store all utensils/wares on sanitary surface.
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10/11/2010 | 62 |
- 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.
- Food (tortillas) contaminated by being stored in contact with dirty wall and pipe. Utensils being contaminated by dirty oven.
- Cooked potentially hazardous foods that will not be consumed within 24 hours must be properly date-marked.
- Provide for soap and papertowels in the Manager's restroom.
- Clean inside ice machine. Clean knife rack and store only clean knives on it.
- Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination.
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01/07/2010 | 78 |
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