- No paper towels at handwash sink in kitchen
- Paper towels not stored in paper towel dispenser in employee restroom
- Repeat violation: No soap in soap dispenser in employee restroom
- Heavy syrup accumulation inside nozzles of soda fountain machine.
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5/21/2012 | 91 |
- Considerable amount of flies at facility.
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11/1/2011 | 92 |
- Re-inspection: Violations corrected except for separation from warewash sink still needed.
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3/2/2011 | |
- Kitchen handsink lacking adequate separation (lacking approved metal splashguard in three-part sink to right of handsink).
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2/28/2011 | 95 |
- Paper towels not installed properly in dispensers; cutting board in need of replacement; food safety certificate invalid.
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7/26/2010 | 89 |
- Observed \"buche\" in hot holding at 112 degrees since 11 a.m
- This was immediately reheated to 165 degrees and hot holding unit temperature was raised
- Observed rice (cooked), cooked pork and cooked beans cooling in walk-in (western-most walk-in) and holding at 47-48 degrees
- Food was most to eastern walk-in (ambient temperature read 35 degrees)
- Potentially hazardous foods containing beef, pork, chicken or fish (seafood) shall be held at or below 41 degrees after cooling or if holding food hot, keep at or above 135 degrees
- Observed large cutting board with deep grooves
- Shall resurface board to make smooth and cleanable again or replace completely.
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1/20/2010 | 90 |
- Reinspection
- Observed ice machine with mold/mildew build-up inside
- Clean and sanitize as needed to prevent contamination of ice from dripping condensate
- Observed drain area of soda machine with some mildew build-up
- Clean and sanitize
- Repeat Violations: Observed a storage rack with wood panels in the kitchen
- Paint/seal to prevent absorption of liquids and make unit easily cleanable and nonporous
- Metal storage rack in walk-in is no longer easily cleanable due to paint chipping and rust build-up
- Replace rack with an NSF or approved storage rack; or refinish current rack to make smooth, non-porous and easily cleanable
- Ventilation in both walk-ins have dust build-up
- Ensure to clean vents on A/C units, and also clean ceilings
- Observed lack of thermometer in the food preparation fridge and the estate fridge
- Provide an NSF approved thermometers for all refrigeration/freezer units to ensure adequate temperature control
- All other violations from previous inspection have been corrected.
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4/20/2009 | |
- Observed cook in kitchen area washing his hands in three-compartment sink without using soap or paper towels
- Must wash hands at hand-wash station for a minimum of 10-15 seconds using soap and paper towels
- Observed chicken held at 100 degrees
- Employee states it was out of temperature for more than two hours
- Chicken was voluntarily destroyed by the cook
- Observed chili verde stored at 100 degrees
- Employee states it was out of temperature for less than two hours
- Employee reheated chili verde to 165 degrees for 15 seconds, then placed back into hot holding
- Observed carne asada stored in hot holding unit at 98 degrees
- Employee states food was held at this temperature over 3 hours
- Food was voluntarily tossed by cook.
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3/23/2009 | 82 |
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