- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( observed sanitize water bucket stored in hand sink)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust.open lettuce and tomato stored open under wire shelving , with cloth and misc items and spices stored above. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.observedackage of pork chops thawing at room temp. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.tomatoes and cut lettuce stored on counter at 57°F, must use by2 pm or discard
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice and chopped beef found below 135°F , reheated to 165°F and hot hold at 135°F or hotter
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touching bread with bare hands **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. , observed frozen foods prepared on site in freezer no date marks.
- Intermediate - Soil residue in food storage containers.observed old dried lettuce on Lettuce container at prep area
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.at 66?F stored on counter, explained time as a public health control. Must use within 4 hours or discard.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator cooking tortillas with bare hand contact. Touching tortillas to turn and remove from grill **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.on floor at front counter.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 57?F, may not use after 4 hours, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chopped cooked beef at 129?F on hot hold cooker, corrected to 165?F then hot hold at 135?F or hotter
- Intermediate - Handwash sink not accessible for employee use at all times.bucket stored in handsink **Corrected On-Site**
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method.Observed taco meat at 90 degrees F after 1.5 hours at ambient air on counter. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw burger over tortillas and deli meat in reachin cooler Corrected On Site.
- Observed reuse of single-service articles.observed styrofoam vegetable carton reused as spoon rest Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.taco beef at 90 degrees F after 1.5 hours cooling. Corrected On Site.put in freezer to fast cool to 41 degrees F
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.observed garlic cloves unwashed,unsheathed stored over cut lettuce aat prep counter. Corrected On Site.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.clean dishescstoredvin vacinity of dirty sishes, possible cross contamination .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed cook touch tortillas with bare hands Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.washed hands over dirty dishes in 3 bay sink.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Observed new equipment ,3 pot warmeer, foods found at123 degrees F Corrected On Site.Adusted temperature
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.observed bucket and cups stored in handsink Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice at 112 degrees F Corrected On Site.reheat to165 degrees F for 15 seconds then hot hold at 140 degrees F or hotter
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked by bucket Corrected On Site.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.stewed meat and rice not found at 135 degrees F or hotter. Corrected On Site.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.storage of wipe bucket and plastic bottles iin hhandsink. Corrected On Site.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - No Certified Food Manager for establishment.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.found beef on warmer at 117 degrees F . May not serve after 4 hours. Corrected On Site.
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5/11/2011 | Routine - Food | Warning Issued |
| No report available. | 2/28/2009 | Routine - Food | Inspection Completed - No Further Action |
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