- Ensure that all foods stored in walk in cooler and refrigerators, are fully covered to prevent cross contamination. (with cling wrap, foil, etc)
- Thoroughly clean refrigerators. Any peeling/rusted pain of shelves, should be smooth, easily cleanable, and non absorbent. Ice machine panel inside had mold buildup. Ensure to thoroughly clean ice machine weekly to prevent issues from arising.
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03/30/2016 | 93 |
- Personal drinks should be stored below and away from foods stored in refrigeration units.
- Bleach concentration was too high. Ensure that bleach concentration for sanitizing solution is maintained at 50-100ppm.
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12/03/2015 | 93 |
- Bowl had been washed and was left on hand sink to air dry. Observed personal beverage (open canned drink) on shelf where food is stored in walk in cooler. Ensure to only use hand sink for hand washing, and to store personal beverages in a closed cup with a lid and straw. Personal items, including Advil should be stored in an area away from food and food prep surfaces Todas la bebidas Deben estar en un lugar que no esta sercas de la comida or mesas donde preparan la comidas. el hand sink solo se usa para lavarses las manos
- Observed containers of prepared foods in walk in cooler, and in refrigerator, to not be thoroughly covered. ensure to cover all food stored in refrigeration units. La comida adrento de las refrigeradores Deben estar tapadas con saran wrap, foil, or tapas para que la agua no se mete
- Observed bleach level to be high for sanitizing solution. Ensure that bleach concentration is maintained at 50-100 ppm. El cloro estaba bien alto. Cloro para limpiar mesas, trastes debe quedar a 50-100ppm
- Observed knives hanging off of wall. Ensure that all surfaces are maintained cleaned and sanitized when used for storage of utensils. Observed canned foods to have dust on them. Ensure that cans are maintained clean when out for customer service. tenedores, y cochillos no Deben estar en la pader. nomas donde este limpio pueden pones tenedores y platos.
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08/03/2015 | 86 |
- All food stored in all refrigeration units should be properly covered
- Spray bottles with toxics are not labeled. Label all chemicals, not in their original container, with name
- ---Push cart where ingredients are stored, were dirty with grease and food debris. Explained to employees that areas where food, utensils, etc are stored, should be cleaned and sanitized frequently to avoid accumulation of debris. ---Knives were stored on dirty wall, and box where knives are stored is dirty with debris. ---Cloth towels were being used to dry hands, and wipe down surfaces. When cloth towels are not being used, please soak in sanitizing solution.
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03/17/2015 | 90 |
- Bleach water solutions for sanitizer should read between 50-100ppm. Be aware that all bleach bottles may be different and some are highly concentrated.
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12/08/2014 | 97 |
- Observed cooked cut beef prepared the day prior, to read at 51 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted. Cuando acaban de cocinar la comida, y quieren enfriarla, tienen dos horas a rebajar la tempetura a 70 degrees, y luego tienen cuatro horas mas, a rebajarla a 41 o menos. Pueden usar hielo abajo de las vandejas, o solamente manar la comida, y tambien deben tomar la tempetura usando thermometer.
- Observed cooked and prepared food from day prior, to be in refrigeration units without proper date marking labels. Ensure that if foods are to stored more than 24 hours, that they have date marking labels with date of expiration, of 7 days with preparation day counting as day 1. Si hacen comida, ya tienen que guardarla, la comida debe de tener labels con el dia que la comida se debe vencer. Siete dias pueden guardarla, con el dia de preparaccion, contando como el primer dia. Por ejemplo, si hacen la cominda, el May 1, 2014, se debe de vencer, el May 7, 2014.
- Observed container with saniziting solution made of bleached water, to read too high of concentration. Ensure that bleach water is maintained between 50 and 100ppm. Test strips were provided to establishment
- Observed cardboard being used to line containers storing cooked fried fodos. Ensure to remove all cardboard from shelves, containers, etc. Cardboard can not be used for food contact. All surfaces should be smooth, easily cleanable and non absorbent.
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05/08/2014 | 85 |
- Ensure all personal beverages are stored in a cup with lid and straw and are stored below and away from food and food contact surfaces. Ensure hand sink is only used for hand washing, Items should not be stored in sink.
- Observed cooked beef, chicken, rice, noodles, in refrigerator units and walk in cooler. Date markings with expiration date were not present on containers. Ensure that all prepared food stored more than 24 hours is labeled with expiration date of 7 days, with preparation day counting as day 1.
- Observed container in hand sink. Ensure that hand sink is only used for hand washing purposes.
- Observed hand sink to not have hot water running out enough. Employee stated it was due to the leak at hand sink pipe. Ensure to have hand sink corrected to have hot water fully available to ensure proper hand washing.
- Observed small leakage at three compartment sink faucet. Ensure to correct leakage to prevent cross contamination.
- Observed containers storing cut produce to be dirty. Ensure that all containers storing foods, etc are kept clean and free of debris, grease buildup, etc.
- Observed containers storing cooked fried chicken pieces to lined with deli tissue above cardboard. Food was still in contact with cardboard. Ensure that cardboard is not used to store food on.
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12/11/2013 | 86 |
- Observed cook cutting onions with bare hands, proper bare hand documentation was not present at time of inspection. Ensure that if a barrier (such as gloves, utensils, etc will not be used to handle ready to eat foods) that the following is present on paper and posted in kitchen area: (1) the two barriers that will be used (ex. double hand washing and use of hand sanitizer OR double hand washing and use of nail brush, (etc) (2) the corrective action that will take place if rules are not followed properly (ex: retrain employees, discard food that was handled improperly, etc) (3) signature of all employees for acknowledgement
- Observed raw and cooked foods being stored in refrigerators to not be properly covered. Ensure all food being stored is covered to prevent cross contamination.
- Observed prepared foods being stored in refrigeration units, for more than 24 hones.to not have proper dato labels with expiration date. Food, prepared, if going to be stored for more than 24 hours, should be labeled with expiration date of 7 days, with preparation day counting as day 1.
- Hot water was very slow and no pressure at hand sunk. No cold water was available at hand sink. Ensure to provide both hot and cold water (hot water should reach to 100 degrees F) available at all times at hand sink for proper hand washing procedures. Establishment will have 24 hours to provide this at hand sink.
- grey container storing rice was chipped and broken. Ensure all containers that store food, are in good condition. Containers should be replaced when in bad repair.
- Observed cooked lemon chicken pieces being stored in cardboard box lined with wax paper. Ensure to only store food in food grade containers.
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08/12/2013 | 81 |
- observed dishes in hand sink. Ensure hand sink is used only for hand washing. Ensure hand sink is easily accessible.
- -Observed lids on rack above three compartment sink, where clean dishes are stored, that were dirty. Ensure all food contact items are smooth, easily cleanable and non absorbent -Microwave was greasy when handled. Ensure food contact items are smooth, easily cleanable and non absorbent.
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04/08/2013 | 94 |
- Observed employee rinsing hands in the three compartment sink. Need to use the handwashing sink.
- 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.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- There is one worn out strainer basket. Need to replace the basket.
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08/15/2011 | 86 |
- Need to have more handwashing.
- remove employee drinks from reach-in.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Label one spray bottle.
- No Heimlich poster posted.
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03/31/2011 | 82 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw. Plus, food servers cannot wear multiple rings and bracelets on hands. Also, do not store or keep items inside handsink, it must be kept empty at all times, so that workers can wash their hands.
- No Heimlich poster posted.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.163 (e) hands and arms. Observed employees, use three compartment sink to wash hands. Both employees just rinsed their hands under the running water, did not use hand soap, then dried hands with papertowels.
- 229.165 (d) (1) (B)free of breaks, cracks. Ice buckets is cracked, it must be replaced.
- 229.164 (r) (1) (A) labeled properly. Establishment is bagging ice, ice needs to be labeled with store information, so we can track where ice is coming from.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items infront of handsink, there must always be a clear path to handsink, throughout work day. Must install handsink at food serving area, or remove door separating serving line station, from nearest handsink, located in kitchen area.
- 229.168 (a) toxics not labeled. All toxic items in kitchen, need to have a label stating what type of product is inside the container. Unknown purple liquid in spray bottle.
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08/31/2010 | 73 |
- Label bulk food containers as to contents.
- Maintain all foods covered/protected while stored within refrigeration.
- Need hand washing sink in food serving area.
- Storing toxic next to food items, ej. jar of hot sauce nexr to cleaning agents.
- Need Food Manager Training Certificate for management on duty.
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01/07/2010 | 83 |
- Must establish frequent hand washing and wearing of disposable gloves policy.
- Need Food Manager Training Certificate for person in charge.
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09/04/2009 | 93 |
| No violation noted during this evaluation. | 04/09/2009 | 86 |
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