- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.DO NOT STORE EGGS ABOVE READY TO EAT VEGETABLES. STORE ON BOTTOM MOST RACK
- 229.165 (k) (14) (A)chlorine solution.DO NOT MIX SOAP AND CHLORINE TOGETHER IN WIPING BUCKETS. USE A CHLORINE SOLUTION OF 50-100PPM
- PROVIDE FOOD MANAGERS CERTIFICATE/CERTIFIED FOOD MANAGER DURING ALL HOURS OF OPERATION
- 229.165 (h) (2)thermometer available.PROVIDE THERMOMETER AT COUNTER HEIGHT REFRIGERATOR, OPPOSITE OF GRILL
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02/05/2016 | 87 |
- 229.165 (k) (14) (A)chlorine solution.MECHANICAL DISHWASHER NOT DISPENSING CHLORINE, OBSERVED AIR BUBBLES IN TUBING. SANITIZE MANUALLY OR REPAIR MECHANICAL DISHWASHER TO DISPENSE 50-100PPM CONCENTRATION
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. FLATS OF STACKED EGGS STORED ABOVE UNCOVERED GREEN SALSA
- 229.165 (m) (2)non food contact dirty. GREY DIVIDED HOLDER FOR NAPKINS, CUTLERY ETC HAD DIRT AND FOOD DEBRIS IN THEM. CLEAN AND SANITIZE REGULARLY
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11/10/2015 | 90 |
- OBSERVED FRESHLY CUT LEMONS ON LARGE BROWN SERVING TRAY THAT HAS A CORK LIKE GRIP SO PLATES OF FOOD WON'T SLIDE. USE POLYETHELY OR GLASS CUTTING BOARDS.
- LID FOR BULK SALT IS CRACKED, REPLACE AND LABEL
- 229.164 (o) (6) (A) PHF>135.CARNE GUISADA AT 121F. REHEAT FOODS TO 165F THOROUGHLY PRIOR TO PLACING ON HOT HOLDING IN STEAM TABLE.
- PROVIDE ALL CERTIFIED FOOD MANAGERS COPY OF/CERTIFICATE ON SITE FOR VERIFICATION
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04/09/2015 | 85 |
- 229.165 (q)food contact not sanitized.ICE SCOOP SITTING ON TOP OF ICE MACHINE
- HAVE ALL DISPOSABLE CUTLERY IN SAME DIRECTION WITH HANDLE UP
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12/09/2014 | 90 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. KITCHEN COOKS ALSO PREPARE AND HANDLE TACOS
- THERMOMETER IN PRODUCE REFRIGERATOR NOT WORKING, BUT UNIT IS MAINTAINING PROPER TEMPERATURE 229.165 (h) (2)thermometer available.
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08/15/2014 | 90 |
- 229.163 (n) (2) (A) closed beverage container.OBSERVED A CLOSED BEVERAGE CONTAINER ON TOP OF A COUNTER TOP REFRIGERATOR. RECOMMENDATIN OF A SHELF FOR EMPLOYEE DRINKS
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04/09/2014 | 96 |
| No violation noted during this evaluation. | 12/12/2013 | 100 |
| No violation noted during this evaluation. | 08/02/2013 | 95 |
| No violation noted during this evaluation. | 04/01/2013 | 95 |
- THE SPRAYER AT THE DISHWASHER NEEDS TO BE RAISED ABOVE THE LEVEL OF THE TRAY TOP.
- 229.165 (d) (1) (A)smooth. THE CUTTING BOARDS NEED TO BE REPLACED THEY ARE NOT SMOOTH/EASILY CLEANABLE/IN GOOD REPAIR
- 229.171(f)permit required. Permit requirement, prerequisite for operation. A person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority.
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06/11/2012 | 91 |
- SANITIZER OVER 100PPM
- Recalibrate thermometer according to manufacturer's directions.
- 229.165 (d) (1) (E) (i)not easily cleanable. CUTTING BOARD NOT IN SERVICEABLE CONDITION.
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09/27/2011 | 91 |
- INSECTICIDES THAT ARE USED IN THE ESTABLISHMENT MUST BE APPROVED FOR FOOD ESTABLISHMENTS, CONSULT YOUR EXTERMINATOR OR RESTURANT SUPPLY STORE FOR PROPER ITEMS THAT ARE APPROVED.
- 229.166 (i) (5) (A)plumbing repairs. THE DRAIN FOR THE ICE MACHINE IS CLOGGED. SERVICE AND WASH RINSE SANITIZE ICE MACHINE BIN IF ANY BACKUP OCCURED. THE DRAIN ON THE DISHWASHES IS STOPPED UP, DISCONTINUE USE UNTIL SERVICED, USE 3 COMP SINK.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. NEED FOOD THERMOMETER 0-220F SCALE AND THE NEW THIN PROBED ITEM.
- 229.165 (d) (1) (E) (i)not easily cleanable. CUTTING BOARDS NEED TO BE IN GOOD CONDITION, WHEN THEY GET ROUGH THEY MUST NOT BE USED, NEED SMOOTH/EASILY CLEANABLE/GOOD CONDITION.
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01/05/2011 | 88 |
- NEED TOWELS AT HAND SINK.
- NEED THERMOMETER TO TEST TEMPS OF FOOD. THERMOMETER NEEDS TO HAVE A THIN PROBE.
- NEED HOT WATER TO RESTROOMS.
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05/11/2010 | 90 |
- GROUND BEEF THAWING IN HOT/WARM WATER IN BUCKET READING AT 65 DEGREES; PLEASE THAW IN REFRIGERATOR OVER NIGHT, THAW UNDER A STEADY STREAM OF COOL RUNNING WATER IN PREP SINK, OR YOU CAN PLACE ITEM IN MICROWAVE, BUT WILL HAVE TO BE IMMEDIATELY COOKED.
- PLEASE PROVIDE ALL FOOD CONTACT AND NONFOOD CONTACT SURFACES TO BE CLEANED AND SANITIZED WHEN BECOMING DIRTY/SOILED(CONTAINERS HOLDING BULK ITEMS,DIRTY PLATES, OTHER DIRTY UTENSILS, LIDS ON BULK ITEMS, REACH IN COOLER SURFACES AND SHELVES IN REFRIGERATORS/REACH IN COOLERS); PLEASE DO NOT STORE CLEAN UTENSILS IN DIRTY BINS(PLEASE MAKE SURE TO CLEAN, SANITIZE, AND PROPERLY AIR DRY ALL BINS HOLDING UTENSILS TO HELP PREVENT THE MOLD/MILDEW BUILDUP AROUND THE INSIDE CORNERS); SOME CHIPPED PLATES AND MAKE SURE ALL BINS ARE IN GOOD REPAIR.
- PLEASE PROVIDE HANDWASHING SINK TO BE USED SOLELY FOR HANDWASHING(NO DUMPING OR PREPARING OF FOOD ITEMS SHOULD BE INITIATED IN HANDWASHING SINK)
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01/21/2010 | 88 |
- Make sure to provide labeling on the outside of all stored bulk food(rice, sugar, etc.) in the dry storage area.
- Make sure to separate all raw beef from all fish in reach in cooler; Make sure to store partially cooked food away from raw beef(partially cooked sausage on top of raw beef).
- Make sure to clean and sanitize all utensils at the end of day or when utensils become excessively soiled/dirty(scooper used for spices with old accumulation of food debris); dirty spoon on plate that has supposedly been cleaned and sanitized; spout on tea brewer needs cleaning; make sure shelves are cleaned where pots and pans are stored(shelves dirty. Again remember to make sure all food contact and non food contact surfaces are cleaned and sanitized throughout the day, at least at the end of day or when items become extensively dirty.
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09/30/2009 | 89 |
| No violation noted during this evaluation. | 01/26/2009 | 83 |
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