- General Comments that relate to this Inspection
Notes: Violation from previous inspection has been corrected.-Dishwasher at 50 ppm Chlorine.
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10/27/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Dishwasher had no detectable sanitizer. Ensure dishwasher is sanitizing between 50 ppm - 100 ppm Chlorine within 48 hours; 10/24/15; to reduce the spread of bacteria and viruses and to reduce cross contamination.*Facility is using the dishwasher in the restaurant until the dishwasher in the bar is fixed.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Discussed new regulations and no bare hand contact with ready to eat foods.-Handsinks clean; stocked and accessible.-Restrooms clean and stocked.-Cooling procedure good. Observed items cooling in shallow metal pans on ice and employees stirring items often. Rice cooked 30 min prior at 128F; at 1 hour 100F; at 1.5 hours 78F. Beans cooked 1 hour prior at 113F at 1.5 hours 80F.-Hot holding temperatures good. Beans 145F; ground beef 148F; chicken 156F; tamale 156F.-Make up unit on right at 38F. Tomato 38F; hamburger patty 36F.-Make up unit on left at 39F. Salsa 40F; chili verde 39F; beef 35F; beans 39F.-Walk in cooler at 42F. Employees in and out often and walk in cooler is small. Cheese at 40F; tamales at 40F. Cooler was clean and organized. Food stored properly.-Reach in coolers at 36F and 29F. Whole vegetables; eggs; meats. Steak at 36F. Observed proper food storage.-Observed proper thawing in coolers.-Reach in freezer at -2F. All products frozen.-Ice machine clean. Observed proper scoop storage.-Cutting boards smooth and clean.-Meat slicer and knives clean.-Dishwasher at 100 ppm Chlorine. Test strips available.-Mop area clean and organized.-Observed proper food storage at least 6 inches off the floor.-Observed proper chemical storage away from foods.-No signs of pests or vermin.Per owner no other individuals in the facility have a CFPM certificate.Per owner no individuals have taken a CFPM exam and failed the exam within the past year.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Customer ice stored properly and good scoop storage.-Speed guns clean.-Reach in cooler at 32F.-Test strips available.
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10/22/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 f-rice 41 f-beans 41 f-shredded chicken 41 fPrep coolers 35 f and 40 f-chicken 40 f-beef steak 38 f-hamurger 40 f-pork 41 fThree door cooler at 38 f-chorizo 41 fHot holding temps good-chicken 145 f-rice 148 f-ground beef 145 fObserved cooling procedures - goodDishwasher sanitizing at 100 ppm chlorineSanitizer bucket at 100 ppm chlorineTest strips on siteFacility clean and well keptOther observations: Observed garlic and butter mixture at room temperature (81 f). Explained why garlic/butter mix is so dangerous. Garlic and butter mix must be stored at 40 f or below. Product was voluntarily discarded.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashingDiscussed employee health. Ensure employeees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Barware washed in kitchen except on weekends. Kitchen dishwasher sanitizing at 100 ppm chlorine. Ensure employees verify that bar dishwasher is working properly prior to use on weekends.Alcohol advisory posted as required.Bar clean and well kept
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7/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-rice 41 f-beans 42 f-shredded beef 41 fReach in coolers at 41 f; 38 f-hamburger patty 41 f-steak 38 f-ground beef 39 f-sliced steak 37 fHot holding temps good-rice 147 f-beans 162 f-shredded chicken 155 fObserved cooling procedures - goodObserved good food storageSanitizer bucket at 100 ppm chlorineDishwasher sanitzing at 100 ppm chlorineTest strips on siteFacility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 38 fDishmachine only used for weekends/dinners. Ensure dishmachine is tested prior to use. Facility currently using kitchen dishwasher. Tested at 100 ppm chlorine. Test strips on site.Facility very clean and well keptAlcohol advisory posted as required.
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9/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/13/2012 have been corrected.Temperatures taken on steam table: rice 166 F; beans 167 F; shredded chicken 182 F; ground beef 195 F; chile relleno 158 F; tamal 160 F.All foods are now being reheated to 165 F or above before they are placed on steam table.Observed proper cooling practices in place for rice and beans; cooling in 2 inch layers on ice/water bath; temperatue at 67 F to 75 F; cooling for less than two hours.
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4/18/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted rice; beans and tamales being reheated to about 135 F and then being placed on steam table; chile rellenos being reheated to 60 F and then being placed on single well warmer unit. All foods mustbe reheated to 165 F minimum and must be hot-held at 140 F or above thereafter. All foods being rehetaed at this time.
- [1] In-use food; ice dispensing utensils properly stored
Noted several knives stored in between prep table and FRP wall in kitchen. Knives must be kept on clean and sanitized surface or container to prevent contamination of knives. Knives removed and placed in clean container.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Temperaure of foods that had been previously cooked and cooled at 40 F in walk-in cooler.Proper cooling procedures of pans of rice and chicken observed in place. Rice at 140 F cooling for few minutes on ice; chicken at 90 F cooling for less than one hour on ice. Foods being cooled in 2 inch layers or less.Dish washer operating at 120 F and 100 ppm chlorine concentration.Noted hand sinks in kitchen and in restrooms stocked and functional.Noted radio set on top of slicer. Keep radio off of any food contact surfaces of equipment and away from prep surfaces; radio removed at this time; slicer was not being used. Ensure to clean and sanitze slicer before using.
- General Comments that relate to this Inspection
Glass washer operating at 140 F and 100 ppm chlorine concentration.Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.
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4/13/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/1/2011 have been corected.OBserved proper cooling practices. Cooling foods in 2 inch layers on ice. Temperatures logs being filled out for cooling of foods.
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4/6/2011 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted in-use tongs being kept over rim of garbage can. Noted one knife kept in between the two adjoining refrigerated prep units. Discontinue placing food utensils there to prevent contamination of utensil surfaces that come in contact with foods. Utensils were removed at this time to clean and sanitize them in the dishwasher.
- [4] Number; convenient; accessible; designed; installed
Noted bag of frozen food being thawed in kitchen hand sink. Hand sink blocked with large pot left in front of it.Discontinue using hand sink for any purpose other than for hand washing. Use the prep sink for thawing of foods as hand sink will contaminate foods placed in it; frozen foods must be thawed submerged and under cold running water in a prep sink; and hand sink will not be available to wash hands. Discontinue placing any articles in sink or on floor in front of hand sink to keep hand sink accessible at all times. corrected while on site.
- General Comments that relate to this Inspection
Temeperatures taken on refrigerated prep units: fresh salsa 40 F; guacamole 42 F; shredded cheese 42 F. Several pans of foods that were cooled yesterday checked at 47 F in walk-in cooler. Observed cooling procedures being done in ice baths; beans were in 4 inch layers; cool beans in two inch layers instead for faster cooling. Cooling temperature logs being filled out for cooling of foods; ensure food reach 40 F at end of cooling process instead of 45 F.Temperatures taken on steam table: chile relleno 174 F; chicken 173 F; shredded beef 164 F; rice 144 F; beans 195 F.Noted all hand sinks stocked and functional.
- General Comments that relate to this Inspection
Glass washer checked at 140 F and 100 ppm chlorine concentration. Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.
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4/1/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
CFPM follow-up from reinspection conducted on 4/19/2010.One additional Certified Food Protection manager has been obtained. Facility has two CFPMs to provide required coverage all hours of food operations.
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7/26/2010 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Foods are now being cooled within required timeframes per temperatures logs being done. Also; cooling methods have been properly adjusted by using shallow pans and keeping them uncovered until temparute drops to 40 F.Temperature of 4 pans of chicken checked between 42 F and 50 F at this time; product has been cooling for 3 hours.Temperature of food products in several pans that were cooled one or more days ago checked at 38 F in walk-in cooler.CFPM found present in establishment during reinspection. Other staff member has signed up for certification class to take place on May 1 & 8. Follow up to be conduted by 5/28/2010 to verify WCHD certificate issuance for additional CFPM
- General Comments that relate to this Inspection
Glass washer was serviced on day of previous inspection on 4/13/2010.Chlorine concentration checked at 100 ppm.
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4/19/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One bucket covered with lid and full of shredded chicken at 76 F in refgrigerataor which had been cooling for about 2 hours.One bucket covered with lid half full of rice at 48 F which had been cooling about 5 hours.Chicken and rice transferred to 2 inch pans and placed uncovered in walk-in cooler to cool to 40 F withinn 6 hours.Ensure that proper cooling procedures are followed always to cool foods withinj required timeframes - from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling. Monitor and record temperatures during cooling for verification.
- [2] Food protected during storage; preparation; display; service; transportation
Noted pan of fresh cilantro placed inside of trash plastic bag in walk-in cooler. Discontinue use of trash bags for storage of food poducts. Use food grade bags only or use seran wrap instead.Noted pan of raw chorizo and platter with beef fillets stored over pans of sliced onions and peppers in prep cooler. Must keep raw meat products always stored below cooked or ready to eat foods. corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Glass washer checked at less than 50 ppm chlorine concentration. Service company was called for sevice request.Do not use glass washer until service to dispense chlorine at 50 ppm to 100 ppm concentration. Glasses to be cleaned and sanitized in kitchen dishawasher in the mean time
- General Comments that relate to this Inspection
Walk-in cooler and other refrigerated equipment at 40 F or below.Product temperatures taken on hot food table: enchilada sauce 149 F; shredded chicken 150 F; eans 157 F; chile relleno 148 F.Guacamole at 40 F; shredded cheese at 39 F in prep cooler.Chile relleno 37 F; cooked por meat 37 F in walk-in coolerDish washer at 130 F and 50 ppm chlorine concentration.Noted all hand sinks in prep areas and in restrooms stocked and functional.CFPM: Juan Vazquez had recently left to run an errand and returned to estrablishment at start of inspection; he said he covers all hours when food service operations are being conducted. Other staff member had enrolled in classes which were subsequently cancelled by the instructors and has not yet taken a class. One additional CFPM must be obtained by 5/13/10.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.
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4/13/2010 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Dish washer was serviced on day of previous inspection on 3/20/09; chlorine concentration checked at 100 ppm.Bucket of rice in walk-in cooler at 37 F to 39 F. Bucket of beans prepared and cooled yesterday at 39 F to 40 F in walk-in cooler. Products are transferred into buckets after being cooled to 40 F in shallow pans first. Cooling procedures being followed as discussed on previous inspection.Follow up on CFPM status for other staff person scheduled to take class to be conducted by 5/20/09. CFPM Juan Vasquez to provide required coverage in mean time.Keep WCHD's CFPM posted on site.
- General Comments that relate to this Inspection
Glass washer was serviced on day of previous inspection on 3/20/09; chlorine concentration checked at 100 ppm.
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3/23/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish washer's chlorine concentration tested below 50 ppm. work order placed; service person will be in shortly to adjust chlorine sanitizer.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Glass washer's chlorine concentration tested below 50 ppm. work order placed; service person will be in shortly to adjust chlorine sanitizer.
- General Comments that relate to this Inspection
Pans of rice cooling for less than half hour at 130 to 140 F; pans placed on ice/water bath at this time. Pans of rice cooling for about half hour at 95 and chicken at 103 F; pans placed on ice/water bath at this time. take temperatures two hours from start of cooling to ensure food temperatures are 70 F or below. Take temperatures six hours from start of cooling to ensure temperatures are 40 F or below.Hand sinks found stocked and functional.Hand sinks in all restrooms found stocked.All refrigerated equipment operating belkow 40 F.CFPM Juan vasquez was present during inspection. Currently he is present at all times. Other staff person is signed up for certification class for april 26 and 27 to acquire one additional CFPM.Facility found very clean in general.
- General Comments that relate to this Inspection
HAnd sink found stocked and functional.refrigerated equipment operating below 40 F.Alcohol / birth defects warning sign found posted.
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3/19/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 12/17/08 have been corrected.Additional CFPM's to be obtained by 2/17/2009 to ensure required coverage for risk category 4 is provided.
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 12/17/08 have been corrected.
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12/30/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.All refrigerated equipment checked below 40 F; freezer at -2 F.Dish washer at 120 F and 100 ppm chlorine.The following items to be completed prior to start of food prep:1) stock soap and paper towel dispensers in kitchen and waitress station.2) clean/sanitize all work surfaces; food contact surfaces of equipment and utensils. 3) complete general cleaning of dust and debris.Reinspection to be conducted on 12/22/08 to verify the following corrections:1) Replace uni-strut supports for drain pipes. 2) Provide air gap for drain lines in cabinet for soda machine.Risk category 4 assigned. CFPM Juan Vazquez #M040084 exp 1/17/2009. Additional CFPM's to be obtained by 2/17/2009 to ascertain that required CFPM coverage is provided at all times of food operations.Keep CFPM certificate issued by WCHD posted.Post no smoking signs at each public entrance.Plans to open by 12/19/08.
- General Comments that relate to this Inspection
Ok to issue permit to operate.The following items to be completed by 12/22/08:1) Provide separate drain for glass washer. 2) Provide air gaps on all drain lines at floor sink. 3) seal gap between bar counter and wall.Stock hand sink with soap and paper towels; clean/sanitize all food contact surfaces of equipment and utensils and complete general cleaning of dust and debris prior to start of operations.Risk category 1 assigned for bar permit. No CFPM required for bar.provided alcohol warning sign; must keep posted as required.glass washer at 130 F and 50 ppm chlorine; okPlans to open by 12/19/08
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12/19/2008 | Opening Inspection | 100 |
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