- [2] Food protected during storage; preparation; display; service; transportation
All food shall be covered when not in use. Observed several containers of food stored uncovered and on floor of walk in refer.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
(1) Remove clear plastic wrap from faucet of 3-compartrment sink.(2) Replace broken gasket at make-up unit to provide a proper cold holding seal.(3) Repair broken lid at ice machine. Ice machine shall be closed when not in use.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsinks in kitchen shall be stocked with liquid soap and sanitary disposable towels at ALL times during business operations.
- General Comments that relate to this Inspection
2 other food protection managers on site: Idalia W. Gomez M120664 exp date 10/11/17 and Arnulfo M. Torres M120665 exp. date 10/11/17.Notes:Discussed with operator to use cold water and ice to store shellstock (oysters) in walk-in-refer. Foods inside cold holding units must maintain cold holding temp of 41 F or lower. Food protection manager(s) shall temp foods periodically to monitor for proper cold holding and make appropriate corrective action. Walk in noted at 40 F; make-up @ 38 F and foods temped between 30.4 F - 43 F.
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8/12/2015 | Routine Inspection 2nd | 95 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no liquid soap and sanitary disposable towels at handsink at smoothie/drink station. * Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.All employee drinks must be stored in a covered container with a straw provided.
- General Comments that relate to this Inspection
Cold holding unit checked OK and within regulations < 40 F.Food properly stored. No raw over ready to eat foods.The following hot holding temps. were recorded:Tomato soup @ 140 F; beef soup @ 179 F; refried beans @ 165 F; rice @ 187 F; pork skin @ 167 F; pozole @ 167 F. Cold holding temps. recorded:Chile relleno @ 43 F in walk in unit. Cold holding lowered at time of inspection. Do monitor food temps. in all cold holding unit to be at 40 F or lower. Sour cream @ 40 F; diced tomatoes @ 41 F; ceviche @ 39 F; pork @ 37 F; pupusa's @ 36 F and condensed milk @ 38 F. Chlorine santizer noted between 100-400 ppm. Discussed with operator to lower chlorine concentrations to be at levels between 50-100 ppm. Dry storage checked OK. Food properly stored off ground. Chemicals properly stored and labeled.Observed proper cooling of cooked meats and other prepared foods. Recommend acquiring a fan to blow cool air across multiple food items being cooled in ice in back prep table. Space is limited in this kitchen and potentially hazardous foods must be cooled rapidly. Bathrooms observed properly stocked and clean. Prepared foods in walk in unit observed date coded and properly covered. Kitchen observed clean and organized.Can opener observed clean.
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5/29/2015 | Routine Inspection 1st | 97 |
- [4] Facilities to maintain product temperature
Observed dessert reach in with a recorded temperature of 48 F. Flan temped @ 53 F and juice temped @ 48 F.* Both items in dessert case voluntarily discarded. *Do not use unit unitl repaired and food is cold holding at 40 F or lower.
- [1] Installed; maintained
Repair mop sink so it is functional with hot and cold runnning water under pressure. Faucet handles have been replaced. Operator needs extension to have plumber repair.
- General Comments that relate to this Inspection
Reviewed with owner proper cooling techniques. Hot food must be cooled RAPIDLY using:(1) Ice/water bath(2) Ice wand(3) Blast chillerThick food items should be spread out in a single layer and no thicker than 3-4 inches in depth. Temp hot foods to meet the cooling parameters of (1) 140 F to 70 F in 2 hours and (2) 70 F to 40 F in 4 hours.
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8/5/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All vilolation corrected at time of re-inspection 2nd. Thank you.Dessert reach in recorded at 39 F. Flan temped at 39 F.Mop sink operational. Do provide a backflow prevention device at faucet when garden hose is attached to prevent backflow contamination.Reviewed with operator proper thawing process for frozen raw meats.(1) Food can be thawed under running water @ 70 F.(2) In the refrigerator @ 40 F or lower.(3) Part of a continual cooking process.*** Discontinue thawing foods @ room temperature ***
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7/18/2014 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several container of food stored throughout floor in walk in freezer. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed several containers of prepared foods inside walk in unit not covered when not in use. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.The lid to the ice machine shall be repaired and kept closed when not in use. ** This is a repeat violation from 2013.
- [2] Handling of food; ice; minimized
Observed bowls and plastic ramekins used as scoops throughout restaurant. Both 5 gallon cheese containers observed with a bowl placed inside container. Observed plastic ramekin used for scoop for salt. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.* Corrected on-site.
- [1] Thermometers provided and conspicuous
Observed the following cold holding units with missing thermometers:1) Ice cream bunker where icescream is scooped. All icecream observed frozen. 2) One door white reach in refrigerator under salsa counter. Opened containers of juice are being stored inside unit. Refrigerator temped at 42 with thermocouple.3) Thermometer at dessert case where flan; cheesecake and other desserts are stored. Ambient air temped at 42 F. 4) Makeup table/two door unit needs to have thermometer replaced. Thermometer is in poor repair.5) Two door reach in where fruity heilo products are stored. Ambient temped at 40 F. **Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
Observed icescoop in fruity hielo area with ice scoop stored directly in ice used for snow cones. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed icescream scoop sitting in standing water. Facility must acquire adequate amount of icescream scoops. Icescream scoops cannot sit in plain water between uses. Each icescream scoop must be properly washed; rinsed and sanitized between uses.
- [3] CFPM or person in charge present; certificates posted as required
This restaurant is a risk category 4 facility and the certified food protection manager is required to be on site during operating hours when food handling activities are occurring. Consider having a second employee take course for adequate food safety coverage. It is important that the food safety manager overssees the safe handling of the food prepared on site. A copy of the Washoe County Food Safety Manager certificate shall be posted in a conspicous spot in restaurant.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelving in main dry storage room dirty and with mold growth. Facility shall have 30 days to remove mold;clean and repaint shelves to be in good repair.
- [1] Storage; handling of clean equipment / utensils
Observed clean pots and pans and other clean equipment improperly stored in the dry storage equipment room.
- [1] Wiping clothes: clean; use restricted
All wet or damp wiping cloths must be kept in chlorine sanitizer when not in use. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Observed no faucets attached to mop sink. The mop sink shall be repaired to be functional and to be used for mopping floors.
- [4] Number; convenient; accessible; designed; installed
Observed chlorine sanitizer bucket stored inside handsink. Observed no paper towels at handsink in fruity hielo area. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.All handsinks must be properly stocked to promote proper handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors in clean equipment room visibly dirty with food debris buildup. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Lighting provided as required; fixtures shielded
Observed no lighting in main dry storage room. Facility must acquire adequate lighting for dry storage room. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee purse stored directly on top of food service equipment in fruity hielo area. Observed several containers of open employee beverages at stainless steel table in back kitchen. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware. All employee drinks must be stored covered and with a straw provided.
- General Comments that relate to this Inspection
Cold holding units checked OK: 2 door makeup table recordde at 38 F; makeup table in fruity hielo at 42 F; walk in refrigerator at 40 F; 1 door tortilla refrigeratir tenoed at 38 F; and walk in freezer at 10 F. Hot holding temperatures recorded:Refried beans @ 162 F; pork slices at 158 F; refried beans @ 140 F; rice @ 162 F; pork carnitas @ 158 - 160 F; goat @ 163; spicy pork @ 150 F; beef tongue @ 165 F and beef head @ 160 F.Cooling may be suspect. Cooling of hot foods shall be done using ice and water baths and shallow pane. Recommend facility acquire a second food safety manager. This manager must have direct oversight for the food handling operations.Facility has shellstock. Do keep all shellfish tags for at least 90 days and in organized manner. *** A reinspection is required. Failure to correct violations will result in a reinspection fee being charged and possible health permit suspension. ***Many of the violations noted are repeat violations from 2013.
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6/25/2014 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Hot and cold running water under pressure in both public men and women's restroom.Thermometers present in all cold holding units.Ice machine lid installed on ice machine. *** Do replace missing handle on microwave door by 11/26/13***No wiping cloths observed as food covers. Condiments such as prepared salsa cold holding in ice with proper temp. controls.
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11/21/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw ground beef stored above ready to eat produce in walk in refer. * Corrected on site. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed whole raw shell eggs and cooked chorizo stored without temperature controls. Reviewed with operatoro keep cold foods cold holding at 40 F or lower and hot foods hot at 140 F or higher. Chorizo placed into a metal hotel pan that was cooked earlier and placed on flat grill to hot hold. Whole raw shell eggs returned to walk in refer recorded at 38 F. Time may be used as a public health control but food must be documented for the time the PHF Potentially hazardous food starts in the temperature danger zone at 40 F through 140 F and the time the PHF food will be discarded within 4 hours later. Food stored at this temperature must be discarded and cannot be reused; cooled or reheated for later use. Discontinue using garbage bags to store food. Use food grade bags and containers. Garbage bags are often treated with chemicals that can leach into food.
- [2] Handling of food; ice; minimized
Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product. Discontinue using bowls for scoops for scooping food; condiments and spices.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. Observed missing thermometers at the following cold holding units: 1) Reach in NSF refer. Tortillas temped at 39.9 F with thermocouple.2) Reach in icecream bunker. All food observed frozen at time of inspection. 3) Reach in makeup table in juice station. Recorded temperature of food inside unit temped between 42-44 F. Owner lowered temperature at thermostat at time of inspection. * Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Repair ice machine lid so that the ice machine lid is closed when not in use. Observed lid to ice machine detached and not secured to ice machine. Please replace missing handle to microwave.
- [1] Storage; handling of clean equipment / utensils
Observed plastic cutlery at both cutlery stations with utensils improperly stored. Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.* Corrected on site.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored improperly throughout kitchen. All three sanitizer buckets observed with no recordable chlorine. Reviewed with operator proper makeup of chlorine sanitizer. Do test santizer solution to be at levels between 50-100 ppm using chlorine test kit.Discontinue using both dry and wet wiping cloths to cover food in cold holding units.
- [4] Number; convenient; accessible; designed; installed
Observed only handsink in kitchen blocked. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. * Corrected on site. Reviewed and demonstrated to owner and kitchen staff a proper 20 second handwash. Discussed with operators appropriate times and how to handwash. Owner is voluntarily installing a second handsink in front of kitchen for handwashing accessibiliy. CFPM (Certified Food Protection Managers) must instruct and monitor employees for proper handwashing. Handsink will be installed by owner by 12/19/13.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Both men's and women's handsink in restrooms to public observed with no hot water. Plumber was called to repair at time of inspection. Employee restroom and the rest of the plumbing fixtures in restaurant observed with hot water. Please have this repaired by end of business day 11/20/13. A double handwash should be done for all employees of restaurant.
- [5] Necessary toxic items properly stored; labeled; used
Observed two spray bottles not labeled with its chemical contents. Label all containers of toxic chemicals with name of contents. * Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several open containers of personal employee food and drink throughout kitchen. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Diced and sliced tomatoes @ 39 F; crumbled cheese @ 34.9 F; shredded lettuce @ 40 F; shrimp ceviche @ 37 F.Hot holding temperatures recorded:Rice @ 154 F; refried beans @ 147 F; carnitas @ 154 F; pulled pork @ 152 F; lamb @ 180 F and beef head @ 140 F. Restaurant has 3 Certified Food Protection Managers and the owner is one of the three. Please post Washoe County Certified Food Protection Manager on site. At time of inspection; owner was present. Please have at least one CFPM on site during business hours when food handling and processing is occurring. Facility must have active managerial control and food protection managers are required to train employees on safe food handling practices.
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11/19/2013 | Routine Inspection 1st | 79 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 09/27/2012; corrected.
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10/4/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several products on the floor in walk-in refrigeration unit; in addition; products not properly covered and stored.Store all items at least six inches off the floor; cover all food items after cooling; and store products according to cook temperature.
- [3] CFPM or person in charge present; certificates posted as required
Observed no Certified Food Protection Manager on-site during inspection; facility is a (risk category 4 restaurant and must have a Certified Food Protection Manager on-site during all food preparation. (There was minimal Managerial Control)****
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize shelves; racks; handles on equipment; refrigeration gaskets; etc. Maintain all surfaces clean to avoid possible cross-contamination.
- [4] Number; convenient; accessible; designed; installed
Observed handsink with plastic bags of shrimp being thawed; maintain handsink clear at all times for effective handwashing.NOTE: It is not safe to place food items in the handsink; thaw all food items in designated food preparation sinks under cold running water. The handsink shall remain clear; clean; and used for handwashing only*****
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no sanitary towels in employee restroom; all handsinks must remain stocked for effective handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors with debris/grease build-up; clean all floors including perimeter areas.Repair floor areas with missing grout or damaged tiles to ensure a smooth and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean all walls in food preparation areas; in addition; install washable walls (FRP) where there is bare wood exposure. Several areas of the wall are no longer smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Contacted Owner; Raul Velasco to advise of the above violations; and requested a Certified Food Protection Manager go to restaurant immediately to monitor food safety.Hot-holding ok; rice at 181F; beans at 177F; pork at 174F; beef steak at 149F; chicken at 163F.Cold-holding ok; tomatoes at 42F; cheese at 41F; raw beef (walk-in) at 41F; sour cream at 38F; cactus salad at 42F.Inspector requires deep cleaning of entire restaurant with (7) days by 10/04/2012.Refrigeration and freezer temperatures checked ok within regulation.Owner (s) shall montior handwashing; handsink accessibility; and glove use with any ready-to-eat foods.
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9/27/2012 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 10/05/2011; corrected.Handsink hot-water pressure and temperature checked ok.
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10/10/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed most products in walk-in refrigeration not properly covered; ensure all food products are covered after cooling to prevent possible cross-contamination.Transfer food products out of metal tin cans to food approved containers after opening.Store all eggs below ready-to-eat foods to prevent possible cross-contamination.
- [2] Potentially hazardous food properly thawed
Observed large bags of frozen beef directly on the floor of food preparation on arrival; ensure all food products is stored properly at least six inches off the floor. Ensure all potentially hazardous foods are thawed under cold-running water; under refrigeration; or as part of the cooking process.
- [3] CFPM or person in charge present; certificates posted as required
Facility is a risk category (4) and must have a Certified Food Protection Manager on-site during hours of operation to ensure food safety. Facility has a CFPM; however; no CFPM on duty.Recommend at least one additional Certified Food Protection Manager to ensure food safety and Managerial Control.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed can opener with heavy build-up of food debris; keep can opener clean to prevent cross-contamination of microorganisms into food products.
- [1] Wiping clothes: clean; use restricted
Facility shall prepare a sanitizer bucket before food preparation and ensure levels of 50-100ppm chlorine. This will help prevent cross-contamination of food contact surfaces.
- [1] Installed; maintained
Observed handsink in front with insufficient hot-water; repair this handsink to ensure effective handwashing. This is a repeat violation from 2010***** Repair this within (48) hours.....Back handsink checked ok with hot-water***Repair dishwasher sprayer retention spring and water line so it is not laying in the bottom of the sink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef soup cooking at 176 degrees; ground beef holding at 146 degrees; menudo cooking at 174 degrees; rice at 154 degrees.Cold-holding walk-in temperatures verified as follows: pork at 42 degrees; chili verde at 43 degrees; shrimp at 41 degrees; chicken at 39 degrees.Recommend the following:Perform a deep cleaning in kitchen and clean all food contact surfaces; shelves; handles; and walk-in racks to prevent possible cross-contamination.Educate all food handlers on effective handwashing; perform handwashing for (20) seconds under warm water with soap and dry only on sanitary towels.Educate all food handlers on proper thawing and food storage****Install handwashing signs at all handwashing station and restrooms***Inspector will be back on 10/10/2011; for reinspection. All violations must be corrected.
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10/5/2011 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionFacility is much cleanerAll product stored off goundIce machine cleanElectrical outlets sealedSanitizer bucket @ 100ppmHand sink is repaired; stocked and has hot waterCardboard boxes contained and stored in a clean fashion
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12/28/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Several items stored on ground; including bags of meat product in freezer; masa in back rooms; cooling items; etc. Product needs to be stored at least 6 inches off the ground.Ice machine needs cleaning on the inside. Clean out mold to prevent potential contamination of ice.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Several electrical fixtures have large gaps around them; providing access to inner walls. Seal these fixtures to maintain smooth and easily cleanable surfaces and prevent potential pest access. Any hole in the kitchen wall needs to be sealed as they are observed.
- [1] Non-food contact surfaces of equipment and utensils clean
Many surfaces need cleaning; including walls; can opener; light switches; stove knobs; etc. These items need a thorough cleaning and sanitizing to prevent potential hand contamination.
- [1] Wiping clothes: clean; use restricted
No sanitizer bucket set up. Keep sanitizer bucket set up to store wiping cloths in when not in use. Sanitizer concentration should be at 50-100ppm chlorine.
- [4] Number; convenient; accessible; designed; installed
No hot water provided at either hand sink. One hand sink catch basin broken. Three compartment being used for hand washing; but no soap or paper towels provided. Repair hand sink to provide soap and paper towels and keep stocked at all times to ensure proper hand washing. **Violation must be corrected within 48 hours**
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Large accumulation of cardboard boxes in back area. Boxes are recycled; but need to be stored in a clean fashion and recycled regularly.
- General Comments that relate to this Inspection
Test strips on siteAll refrigeration @ 40F or below-rice - 38F-chile relleno - 38FRaw product stored correctlyCooling practices appear to be ok-observed shallow portions in metal pans-operator says that ice baths are used as well-no cooled product found out of temp in walk inRestrooms (for customers) stockedNo sign of pests - Terminex comes monthly for spraying*Strongly recommended that traps be set out to monitor for issues so that if they arise; they can be handled before they get large.*Discussed the importance of hand washing as the number 1 preventer of food borne illness transmission with operator*Several food managers on staff. Discussed the need for those people who are trained in food safety to ensure that safe food practices are followed in facilty.
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11/22/2010 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Tomatoe sauce; ketchup; hominey left in open cans in walkin. Open cans stored with food product can leach metals into the food after exposed to air. Transfer foods to food grade containers after opening. Corrected immediately by discarding cans with food.No other violations noted. CFPM was aware of hand sink separating from wall and was in process of repairing it himself.There was confusion about use of 3 compartment sink. Use the middle sink to rinse off detergent and use the 3rd sink to samitize dishes using chlorine bleach at 50 - 100 ppm. Allow dishes to air dryo. There is not toxice residue after left on dishes after they are allowed to dry in the air.
- General Comments that relate to this Inspection
No other violations noted. All cold temps between 33 F. and 40 F. Hotholding foods at 141 F. and 170 F. All hand sinks were stocked with soap and paper towels. Observed hand washing at appropriate times.
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7/6/2009 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Two pans of food being cooled over pans of ice and one pot of food noted set on floor under prep tables due to lack of space on prep tables. Must keep all food containers off the floor at all times; corrected while on site.
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 5/16/08 were corrected.
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6/6/2008 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Noxes of produce and tubs and buckets with food products noted sitting on walk-in floor. Must keep all food containers on shelves off the floor.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
provide faucet handles for 3-compartment sink. Repair pre-rinse spray unit to provide required air gap.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
defrost and clean interior of up-right freezer unit.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean wire shelving racks in walk-in cooler; some shelving racks are begoming too rusted and may need to be replaced soon.
- [1] Wiping clothes: clean; use restricted
Moist wiping cloth noted left on top of prep cooler's cutting board. Provide bucket of sanitizer to keep wiping cloths stored in when not in use.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Raw/undercooked food advisory not posted. provide copy of sign to operator to post; raw oysters and ceviche included in menu.
- General Comments that relate to this Inspection
Producttemperatures in walk-in cooler: Lamb 39 F; chile relleno 39 F; pork 39 F; shrimp ceviche 39 F.Hot holding temperatures: rice 176 F; chicken 160 F; pork 152 F; lamb 156 F.
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5/16/2008 | Routine Inspection 1st | 92 |
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