- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food must be maintained at 57° C (135° F) or above. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
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03/17/2016 | 95 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used) OBSERVED A BEVERAGE WITHOUT A LID AND STRAW.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW MEAT NEXT TO RTE FOODS.
- Use effective means of pest control for roaches. Save service receipts for verification.
- 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) 4) Air dry Sanitizing solution at 200ppm
- Discontinue using broken/chipped wares i.e. containers holding bulk items
- use food grade bags for food storage.
- Ice machine has mold build up inside. Ensure to thorougly clean and sanitize removing any mold to prevent contamination of ice.
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11/13/2015 | 83 |
| No violation noted during this evaluation. | 09/16/2015 | 100 |
| No violation noted during this evaluation. | 05/21/2015 | 100 |
| No violation noted during this evaluation. | 01/22/2015 | 100 |
- Observed large containers of rice, refried beans & guisada at 66.2F, 63.6F & 59.7F degrees in the walk in cooler that were all prepared yesterday, 9/22/2014. 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 from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce 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. Potentially hazardous food that was not properly cooled (listed above) was condemned.
- Sanitizer could not be detected in sanitizing bucket with rags,(bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm).
- Observed leaks below the kitchen 3 compartment sink as well as below the 3 compartment sink in bar area. Leaks must be repaired/sealed so that waste water is is properly disposed of.
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09/23/2014 | 89 |
- Scoops inside the ice machine had handles laying on the ice. Ensure that the handles are sticking out of the ice to prevent contamination from hands to the ice. Recommend storing scoops in the front corners of ice machine to prevent ice from falling onto them and knocking the handles into the ice, or storing in a sanitized location outside of the ice machine.
- Hand sink in the kitchen did not have paper towels at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
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05/20/2014 | 93 |
- Potentially hazardous foods in the walk in cooler had an average temperature of 46F degrees. All potentially hazardous foods must maintain a temperature of 41F degrees or below. Thermostat was turned down and ice was brought into the walk in to help reduce the temperature.
- Observed several knives and metal containers with food debris stuck on them. Ensure that all wares are properly cleaned and sanitized before being reused.
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01/13/2014 | 94 |
- Observed most foods in walk in cooler to have an average temperature around 50F degrees. Ensure all potentially hazardous foods in any cold holding unit maintain a temperature of 41F degrees or below.
- Observed an employee filling a bucket with water from the handsink. Also observed food debris (lettuce and tomatoes) in the hand sink, asw well as a dirty knife. All hand sinks must only be used for hand washing only.
- Internal temperature of the walk in cooler was 50F degrees. All potentially hardous food was discarded. Manager called for a repair person to come fix the cooler today. Potentially hazrdous foods that were cooling are going to be placed in an ice bath within the walk in to ensure it maintains a temperature of 41F degrees or below.
- Observed containers on the drying rack that still had food debris stuck on them as well as food debris on a knife on the magnetic strip near hand sink. Ensure all food contact surfaces are clean and sanitized before being reused.
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08/16/2013 | 85 |
- Observed caldo pollo and caldo de rez being cooled. Cook stated that both had been cooling for 2 hours and the temperature of the caldo pollo was 89 and caldo rez was 85. Ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within 2 hours.
- Observed packages of bunelos on table without labels. Ensure packages of bunelos are labeled with manufactuer information as well as ingredients. Since estbalishment does not have a food manufacturers license with the state, items should not be for customer self service.
- Observed 2 drain pipes behind the ice machine in the waitress station below the top of the drain. Ensure all pipes have an air gap that is 2x the diameter of the pipe between the bottom of the pipe and top of the drain.
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01/30/2013 | 88 |
- A container of unshelled, beaten eggs was sitting on the counter with a temperature of 69F. All eggs should be at 41F or below.
- 229.163 (g) Wash before RTE. Observed employee on hot food line changing tasks,wiping his hands with a kitchen towel/apron and leaving the area and coming back to touch food bare handed with out washing his hands first. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. Observed employee handling food with out a physical barrier. All employees should use some type of physical barrier, utensil or gloves to handle food if no barehand documentation is present.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw chicken insde a plastic container was sitting on top of open box with uncooked bacon inside. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Cooler in bar area was reading a temperature of 50F and cooler in staff area where salsa is stored had a temperature near 50F with green and red salsa having a temperature of 46F. All equipment in establishment should be working properly and maintain a temp of 41F or below
- 229.165 (d) (1) (B)free of breaks, cracks. Old cutting boards with multiple crack and breaks on surface needs to be removed and thrown away and replaced with cutting boards that are easily cleanable and smooth. Shelve with clean ware was seen dirty, shelving should be clean. Cutting boards were stored dirty. Cutting boards should be thouroughly clean and sanitized before storing.
- Post most recent graded inspection report in customer view.
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03/16/2012 | 74 |
- 229.164 (o) (6) (B) (ii). All cold food items, must be kept at 41 degrees or colder, except for raw shelled eggs, they must be kept at 45 degrees or colder. Refer to condemnation sheet. All food items destroyed on condemnation sheet, had been in cooler for over 24 hours.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks inside kitchen must have a proper cover and straw. Found an uncovered drink, directly over prep-table. Also observed waitress place a half eaten plate of food and drink, on top of a storage shelf, directly over clean dishes. Advised managment that food and drink can easily contaminate the clean dishes, and not to do this again.
- 229.164 (r) (1) (A) labeled properly. Advised managment that all the spices being used, must be kept inside a properly labeled container, with the name and type of product, clearly displayed on container. Multiple spices found, on shelf, in closed containers, with no name visible on container.
- 229.164 (o) (7) (A) consume by date (prepared). Found container inside WIC, they were inproperly marked with times and dates, of when food was made. According to one labe, marked that the food was prepared ten days ago. Advised managment that all PHF food in cooler must be properly labeled with correct information, to insure food is not older than a week.
- 229.166 (f) (4) air gap 2x. Spray nozzle at dish sink, hangs low into sink well. Creating a cross connection, for a possible backflow of dirty water. Advised managment that there needs to be a proper air gap at hose, to eliminate cross connection. Also notice a number of cross connections at mopsink and into floor drains.
- 229.168 (d) (2) (C) restricted use pesticide. Found an insect spray inside kitchen, label stated that spray was for home use, and not commerical kitchen use. All insects sprays used in establishment, must be properly designed for commerical kitchens, to prevent possible contamination of food and products. Also advised managment that all cleaners need to be properly labeled with type of cleaner being used. Multiply cleaning bottles found in establishment, that do not have name of product on them. This can create confusion, when employees are trying to clean inside establishment, they may use the inproper chemicals while cleaning.
- 229.165 (h) (2)thermometer available. Thermometer inside WIC is broken, must have a working thermometer inside coolers. Also, cooks do not have access to thermometers inside establishment, managment must prove staff, working thermometers.
- 229.165 (m) (1) (A)not clean. Clean inside of micowave. Also once an employee is done using a utensil, that utensil must be properly washed, before it is reused. Found dirty utensils being stored along side clean utensils. Plus, all food must be kept inside approved food grade bags. Cooked rice being kept inside regular plastic bags, these bags are not designed to hold cooked food, and they are not designed to be cleaned and re-used.
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07/21/2011 | 67 |
- PRESENCE OF CRICKETS IN RESTROOMS AND SODA STORAGE ROOM. MANAGER ON DUTY STATED THAT THEY ARE AWARE OF THE CRICKETS AND HAVE BEEN SERVICING THE RESTAURANT. INFORMED MANAGER TO CONTINUE TO HAVE RESTAURANT SERVICED BY A LICENSED PEST CONTROL COMPANY AND TO SWEEP/CLEAN AREAS OF DEAD CRICKETS. THEY STATED THEY WILL COMPLY.
- CHECK THAT ALL COLD UNITS CONTAIN WORKING THERMOMETERS.
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07/12/2010 | 94 |
- PROVIDE PAPER TOWELS FOR HANDWASH STATIONS IN THE MENS RESTROOM AND THE BAR AREA. NOTE: HAND AIR DRYER IN MENS RESTROOM IS NOT WORKING. PROVIDE SOAP FOR THE HANDWASH STATION LOCATED IN DRIVE-THRU AREA.
- STORE CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS/SURFACES - COS. DO NOT STORE WINDEX BOTTLES BY THE SERVING PITCHERS.
- KEEP DUMPSTER LIDS CLOSED WHEN NOT BEING USED.
- STORE UTENSILS EITHER ON A CLEAN MAGNETIC STRIP OR IN A CLEAN FOOD APPROVED CONTAINER - COS. DO NOT STORE KNIVES BETWEEN GAPS OF COUTERTOPS.
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10/29/2009 | 88 |
| No violation noted during this evaluation. | 04/09/2009 | 97 |
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