- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Beef chiichanga is hot held at 103°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 18-Jan-2016
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Poblano peppers (previously cooked) held in walk in cooler are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 18-Jan-2016
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Chimichanga beef held in walk in cooler has exceeded its date mark or is not provided with a date mark. (dated 1.7.16)
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 18-Jan-2016
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01/18/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: A container of raw chicken is stored above salsa containers in the walk in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 04-Dec-2014
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Mexican rice is hot held at the main prep steam table at 94°F - 110*F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Unit was turned up to a higher heat setting during inspection. Correct By: 04-Dec-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Mold growth is observed on the interior surfaces of the ice machine.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 05-Dec-2014
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of sanitizer at cook line and waitstation area are unlabeled with contents.
Correction: Label working containers. Label with SANITIZER Correct By: 04-Dec-2014
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 04-Dec-2014
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard boxes are used to line shelving in the walk in cooler.
Correction: Remove cardboard boxes and provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 11-Dec-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The Frigidaire upright freezer and the Frigidaire chest freezer are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 11-Dec-2014
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (corrected on site)
Observation: Food employee was observed washing hands with single service use gloves on after gloves were used.
Correction: Discard single-use and single service articles after initial use. Correct By: 04-Dec-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The shelving unit adjacent to the food prep table is soiled with food debris (including sour apple schnaps bottles)
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 11-Dec-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (corrected on site)
Observation: Clean utensils (blue plastic pepsi cups) are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 04-Dec-2014
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap in the back service door of the kitchen which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 04-May-2015
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment Expired 6/30/14 is currently posted.
Correction: Post permit in public view. Inspector provided a copy of permit to post. Correct By: 04-Dec-2014
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12/04/2014 | Routine | |
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Flooring in kitchen near cook line is missing floor tiles.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 31-Dec-2013
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11/20/2013 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling chimichanga with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 07-Nov-2013
- Critical: COOLING (corrected on site)
Observation: Three pans of refried beans prepared on 11/6/13 were not cooling properly and they were at 69.5 °F after 6 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 07-Nov-2013
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: A pan of beef dated 10/31/13 held in the walk in cooler is held longer than the 7 day hold time.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 07-Nov-2013
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for refried beans held in the walk in cooler. Beans were made on 11/6/13. Temperatures of beans were at 69.5*. Pans were covered and food was at a depth of greater than 3 inches.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 07-Nov-2013
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER (repeated violation)
Observation: Spray bottles of chemicals (near service sink, and near dishmachine) are not labeled with contents.
Correction: Label working containers. Correct By: 07-Nov-2013
- POSTING OF CERTIFICATE
Observation: There is no food manager’s certification posted in the food establishment.
Correction: Provide & post original food manager certification. Correct By: 20-Nov-2013
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area. Cup of soda was stored on shelving near dishmachine, above clean equipment.
Correction: Provide approved beverage container in food preparation area. Correct By: 07-Nov-2013
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Portioned dishes of Flan cold held in True cooler were observed to be unwrapped or uncovered. Cardboard was covering other dishes of Flan
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Do not use cardboard to cover foods as this is an absorbant unclean surface. Correct By: 07-Nov-2013
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Salt, garlic salt, etc are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 20-Nov-2013
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The shelf were chemicals are stored (near dishmachine) is no longer nonabsorbant and easily cleanable.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 20-Nov-2013
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Chest freezer, upright freezer, and reach in freezer are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Provide thermometers in each refrigeration unit to monitor ambient air temperatuers of coolers. Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 20-Nov-2013
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: A few metal food pans are being stored or stacked without being air-dried. (stored on shelving unit near dishmachine)
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 20-Nov-2013
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Flooring in kitchen near cook line is missing floor tiles.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 31-Dec-2013
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11/07/2013 | Routine | |
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