- Label all toxics removed from original packaging
- Ensure sanitizer level is at least 150-200 ppm. Current level is at less than 50 ppm
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01/19/2016 | 94 |
| No violation noted during this evaluation. | 06/25/2015 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Ice used as coolant may not be used an ingredient or food. Protect food from contamination by storing food in packages, covered containers, or wrappings. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Not preparing each type of food at different times or in separate areas. 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. RAW SHELLED EGGS FOUND BEING STORED ON SHELF ABOVE UNCOVERED COOKED READY TO EAT BEANS, INSIDE WALK-IN COOLER.
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03/31/2015 | 96 |
| No violation noted during this evaluation. | 10/28/2014 | 100 |
- Two containers of refried beans, raw chicken and raw beef had temperatures of ~48F degrees. All potentially hazardous foods must maintain a temperature of 41F degrees or below to prevent bacterial growth.
- Observed an employee wash hands in the 3 compartment sink without using soap for less than 5 seconds. Employees must wash hands in the hand sink with soap and warm water for 20 seconds then dried with a clean paper towel.
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06/17/2014 | 91 |
- Sanitizing solution with towels had a concentration of >200ppm. Cholorine solution should have a concentration of 50-100ppm.
- Shelving inside walk in cooler needs to be cleaned and sanitized. Observed food debris and build up on racks. Ensure that all food contact surfaces are clean.
- Observed hanging pans with food debris still stuck on them, as well as plates and bowls with food debris that are stored next to the stove. Ensure that all wares are properly cleaned and sanitized before being reused.
- Establishment had the Reinspection report posted. Ensure that the most current Routine inspection report is posted in public view.
- Observed employee medicine being stored in the refrigerator with salsa. Ensure that all medicine is stored below and away from any food that is going to be served.
- Observed black grime inside the ice machine. Ice machine needs to be properly cleaned and sanitized.
- Observed containers of cooked potentially hazardous foods in the walk in cooler and refrigerator without date labels. Ensure that all cooked potentially hazardous foods that are kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
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02/17/2014 | 84 |
- Observed raw shelled eggs sitting on prep table. Temperature of eggs was 52F degrees. All potentially hazardous foods held cold must be 41F degrees or less to avoid bacterial growth. Food handler states eggs were out of cooler less than 1 hour. Eggs were placed in ice and water.
- Walk in cooler - Temperature of carne guisada and refried beans that had a prep date of 9/18 were 55F degrees. All potentially hazardous foods held cold must be at 41F degrees or less to avoid bacterial growth.
- Observed food handler wash hands for less than 10 seconds. . Food handler did not use proper hand washing technique. Signage should be posted next to sink. •Wet your hands with clean running water and apply soap. •Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails. •Continue rubbing your hands for at least 20 seconds. •Rinse your hands well under running water. •Dry your hands using a clean towel or air dry
- Observed food handler wash hands at mop sink. Hands must only be washed at a handwash station to avoid contamination.
- Observed a strainer (kitchen utensil) sitting in handsink at start of inspection. Handsink is only for handwashing.
- Observed food items such as carne guisada and refried beans stored in walk in cooler without coverings. All prepped/cooked food items must be covered to avoid contamination.
- Observed plastic tubs of prepped food items in reach in cooler without discard date labels. If prepared food is to be stored for more than 24 hours, date labels should be present on food containers. Date label should state date the food will be discarded. There should be a time limit of 7 days from preparation day, with day of preparation counting as day 1
- Observed many rodent droppings in back store room that holds food items such as tubs of sugar and beans. All food establishments must keep pests under control. Any food prep or food storage area affected by rodent droppings must be cleaned and disinfected.
- At time of inspection 3 compartment sink used for warewashing was not set up in the correct order and was no sanitizer present. The order for proper ware washing and sanitation should be as follows: 1. wash (soap and water) 2. rinse (water) 3. sanitize (allow dishes to make contact with sanitizing solution for a minimum of 30 seconds).
- Observed a build up of black grime and mold inside ice machine. Ice machine must be cleaned and sanitized according to manufacturer's instructions.
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09/20/2013 | 70 |
- 229.166 (i) (1) (B) HWS improper use. Hose leading into handsink. Handsink is only for employee, handwashing. Hose should lead into an approved sewer drain.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF inside of cooler, over 24hrs. old, must be properly date labeled with time and date food was prepared.
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01/23/2013 | 92 |
- 229.166 (i) (1) (B) HWS improper use. Do not place mop inside of handsink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If establishment is allowing bare hand contact of ready to eat food. Establishment must provide proper bare hand contact documentation.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler over 24 hrs old, must be properly date labeled. Meat gravy inside of cooler, prepared yesterday, with no date label.
- 229.168 (c) (1) toxics stored. Do not store or place toxics, tile adhesive, over food products in storage area.
- Ch 13, Art II, section 13-26 Display permit. Most recent inspection report must be posted for customer view. Establishment was displaying an old copy, of inspection performed over a year ago.
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09/25/2012 | 82 |
- Establishment must always have at least one person on duty with a food managers certification. Owner has taken class, but does not have certificate, so unable to verify if course was passed or failed.
- 229.167 (f) (2)toilet tissue. No toilet tissue in bathroom, during inspection.
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04/25/2012 | 94 |
- Establishment must always have at least one person on duty with a food managers certification.
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12/12/2011 | 97 |
- Fajita meat sitting on top of warmer but not in warmer. Fajita meat found at 128F. Potentially hazardous foods must be kept under 41F or over 135F.
- Employee seen washing hands at mopsink. Employees must use handsink to wash hands.
- 1. Raw bacon in condiment cooler found stored over ready to eat foods such as pico de gallo. Bacon, raw meats and any other potentially hazardous foods that may provide a source of contamination must be stored so that cross-contamination may not occur. 2. Chocolate ice cream stored in freezer with raw meat. Ice cream should be moved so that it is separated and no cross-contamination may occur. 3. All foods in refrigeration and freezer units must be kept covered to prevent cross-contamination.
- No hot water provided to handsink in kitchen. Handwash sink must be provided with water of at least 110F.
- Mop water must be disposed of properly in mopsink.
- 1. Condiment cooler should be cleaned so that it is free of food particles. 2. Dishes found with food particles. Dishes should be clean and free of dirt or food particles. 3. Container for knives found dirty. Container for knives should be cleaned. 4. All racks containing dishes should be cleaned and sanitized. 5. Cutting board found stored against wall and on floor. Cutting board must be stored properly. Cutting board must be cleaned and sanitized before use.
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05/23/2011 | 77 |
- Chicharrones made Monday, Feb 7 found in walk-in at 53.6F. Potentially hazardous foods must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- Refrigeration unit found at 46F. Refrigeration unit should be at 41F or below.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings. Service plates, bowls and to-go containers should be moved away from cooking area to prevent contamination from food particles and grease. Proper scoops or dispensing utensils should be used to prevent contamination in sugar.
- Hot water at least 110F must be provided to handwash sink in kitchen.
- Sanitization step of warewashing not being implemented. Wares must be sanitized as part of warewashing.
- Certified food manager must be present during establishment's operating hours.
- Serving dishes were found with food particles. Serving dishes should be moved away from cooking area to prevent contamination.
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02/08/2011 | 73 |
- 229.166 (i) (1) (A)HWS not accessible. HANDSINK BLOCKED BY SHELVES.
- Supply every handwashing sink with soap. NO SOAP AT HANDSINKS.
- 229.166 (g) (4) (B)backflow preventer. BACKFLOW PREVENTER TO BE ATTACHED TO ALL WATER INLET FAUCETS WHERE HOSES ARE CONNECTED
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. FOOD THAT IS COOKED, COMMUTED, AND HELD IN COOLING UNITS SHOULD BE DATE MARKED WITH DAY/DATE ITEM WAS PREPARE.
- 229.163 (n) (1) eat.drink.smoke.. DESIGNATE AN AREA WHERE PERSONAL FOOD ITEMS CAN BE STORES/EATEN. ASSURE AREA IS SEPERATED FROM KITCHEN/FOOD PREPARATION AREAS
- 229.164 (f) (2) (A) (iv) not covered. ALL FOOD ITEMS STORED IN COOLINGE/FREEZING UNITS TO BE STORED IN PROPER FOOD GRADE CONTAINERS AND COVERED SO AS TO PROTECT AGAINST CROSS-CONTAMINATION.
- 229.165 (h) (2)thermometer available. MISSING THERMOMETERS INSIDE REACH-IN COOLERS AND INSIDE WALK-IN COOLER
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11/03/2010 | 75 |
- 229.166 (h) (1) (A)HWS not convenient. Hand washing facility is blocked. HANDWASHING SINK BLOCKED BY PORTABLE SHELVING.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. NO PAPERTOWELS AND HANDSOAP AT SINK
- 229.165 (k) (14) (A)chlorine solution. CHLORINE SOLUTION IS COMBINED WITH SOAP AND WATER AND IS TOO TOXIC AT OVER 200PPM
- WATER LINE TO HANDSINK IS LEAKING ONTO FLOOR. HAVE SAID LINE REPAIRED IMMEDIATELY
- 229.166 (g) (4) (B)backflow preventer. MISSING BACKFLOW PREVENTOR AT WATER INLET SPIGOT WHERE HOSE IS CONNECTED AND USED TO OBTAIN MOP WATER.
- ALL FOOD PREPARATION AND FOOD SERVING EQUIPMENT AND UTENSILS SHALL BE MAINTAINED FREE OF CRACKS, CHIPS, ETC. REMOVE FROM SERVICE ALL CRACKED AND CHIPPED PLATES, CUPS, ETC.
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07/06/2010 | 81 |
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