- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Raw chorizo is being held at 47°F in a reach in cooler. (6 penalty points)
- Critical: Rice is being held out of temperature control at 105°F in a coolerr. (6 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The mens restroom lacks hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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7/7/2015 | Routine | 74 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Guacamole and pico de gallo is being held at 45 °F in the make table. (6 penalty points)
- Critical: Cooked beans, pico de gallo and carnitas that are being stored in a walk in Cooler are not date marked. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The fitters in the stove hood are not tight fitting. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloths left ou on the countertop . (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the mop sink. (6 penalty points)
- There are small holes in the walls throughout the facility. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/13/2015 | Routine | 69 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: A container of taquitos is being held out of temperature control at 61°F on a counter. Chorizo is being held at 49°F in a reach in cooler. (6 penalty points)
2 occurences.
- The can opened is not maintained to prevent metal fragments from accumulating. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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9/3/2014 | Routine | 81 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Taquitos are being held out of temperature control at 77 °F on a counter. Cut lettuce is being held at 51 °F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
- Men restroom lack hand washing signage. (1 penalty point)
- Floor pallet is damaged. (1 penalty point)
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2/11/2014 | Routine | 85 | Advise & Educate |
- Critical: Restroom hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
|
9/9/2013 | Followup | 97 | Advise & Educate |
- A kitchen helper does not have a food handler card. (1 penalty point)
- Critical: Open employee drink is stored on the food storage rack. (3 penalty points)
Corrected on site.
- Critical: Cooked beans were not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Food in the walk-in cooler is cooling improperly by stacking pans or over loading pans. (3 penalty points)
- Critical: Salsa is being held at 50 °F in the make table. Beans are being held at 50 °F in the walk in cooler. Carnitas and salsa are being held at 43 °F in the walk in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooked food held over a day is not date-marked. (3 penalty points)
- Disposable forks at customer station is not arranged in one direction. (1 penalty point)
- The hand washing sink is in disrepair. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds in the restrooms. (3 penalty points)
- There is no soap at the drive thru window hand sink. (3 penalty points)
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9/3/2013 | Routine | 64 | Advise & Educate |
- Food pan in the walk-in cooler is missing a cover. (1 penalty point)
- Critical: Cooked food is not date-marked. (3 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine in various areas is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Wood pallet in walk-in cooler is not sealed. (1 penalty point)
- Grout at the 3-compartment sink room is damaged. (1 penalty point)
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3/26/2013 | Routine | 85 | Advise & Educate |
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