- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employee is tasting food with her fingers. (3 penalty points)
- Critical: Raw meat is stored above carrots in the walk-in. (6 penalty points)
Corrected on site.
- Critical: Cooked food (beans and soup) was left overnight to cool on the counter. Note: Food was discarded. (3 penalty points)
- Critical: Cooked beans are holding temperature of 72 degrees F. on the counter. Chicken soup is holding temperature of 72 degrees F. on the counter. (6 penalty points)
2 occurences.
- Critical: The carnitas are holding temperature of 110 degrees F. in the skettle after staying at room temperature overnight. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- The bottom of the refrigerator and the gasket is not clean. The side of the skittle is not clean. (1 penalty point)
2 occurences.
- Employee dumped mop water outside in the parkiung lot behind the store. (1 penalty point)
- Living quarters are not allowed in food establishments. (6 penalty points)
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10/13/2015 | Routine | 58 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Can of soda Stored in Ice machine (6 penalty points)
- tortilla dough stored with wet Rag on top of It. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Floor sinks are dirty. The ceiling is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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3/30/2015 | Routine | 64 | |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
- Fan covers in walk-in have an accumulation of dust. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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4/25/2014 | Routine | 90 | Advise & Educate |
- Critical: The person in charge is unable to demonstrate adequate knowledge of the proper cooling methods for potentially hazardous foods. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (flour) (1 penalty point)
- Dough is covered by a wet reusable cloth in the reach in cooler. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (beef) Potentially hazardous food is being cooled at room temperature. (beef & beans) (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Salsa is being held out of temperature control at 58°F on a counter. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Critical: The hand sink is blocked by a pot of potatoes. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Floor tiles are damaged throughout the kitchen. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed under the 3 compartment sink. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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5/30/2013 | Routine | 68 | Advise & Educate |
- Critical: Eggs in the shell are stored above other foods. (6 penalty points)
- The handles of the utensils are touching the food. (1 penalty point)
- Critical: There is no working thermometer in the refrigerator. (3 penalty points)
- There are no stoppers for the sinks. (1 penalty point)
- The microwave interior top is not clean. (1 penalty point)
- Critical: The faucet leaks on the 3-compartment sink. (6 penalty points)
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5/4/2012 | Followup | 82 | Permit re-instated |
- N-o employee has a food handler card. (1 penalty point)
- There is no manager certified in food safety. (1 penalty point)
- Critical: Ther person in charge is not able to demonstrate knowledge of safe food storage temperatures. (3 penalty points)
- The handle of the scoop is stored in the food. (1 penalty point)
- Critical: Raw shell eggs and tamales are being stored at room temperature. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous food held over 24 hours are not date marked. (3 penalty points)
- Critical: Ready to eat cilantro is wrapped in newspaper. (6 penalty points)
- Critical: The deli does not have a separate 3-compartment sink from the meat market. (3 penalty points)
- Critical: There are no food thermometers or a thermometer in the refrigerator. (3 penalty points)
- Critical: An employee is washing and rinsing dishes, but not sanitizing them. (6 penalty points)
- Critical: The deli does ot have a separate hand wash sink from the meat market. (6 penalty points)
- The floor under the stove is not sealed to be smooth, non-absorbent and easily cleanable. (1 penalty point)
- Critical: The deli was closed for demonstration of knowledge and the deli is sharing the 3-compartment sink and the hand sink with the meat market. (100 penalty points)
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3/30/2012 | Routine | 0 | Permit Suspension |
- Some food containers are unlabeled. (1 penalty point)
- Critical: Salsa is stored at room temperature at 50 degrees F. (6 penalty points)
- The handle at microwave oven is unclean. (3 penalty points)
- Critical: Inside areas of the ice machine are unclean. (6 penalty points)
- Critical: Some chemical containers are not labeled. (6 penalty points)
Corrected on site.
- Critical: Chemical spray bottles are stored next to clean kitchen equipment. (6 penalty points)
Corrected on site.
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5/6/2010 | Routine | 72 | Advise & Educate |
- Critical: The top surface of micrwave oven is unclean. (6 penalty points)
- The mop is stored unable to air dry. (1 penalty point)
- Critical: Chemical containers are stored above clean kitchen equipment. (6 penalty points)
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3/2/2009 | Routine | 87 | Advise & Educate |
- An employee lacks a food handler card. (1 penalty point)
- The manager certification is expired. (1 penalty point)
- Food containers are not labeled. (1 penalty point)
- Food items are stored on the floor. (1 penalty point)
- A non NSF approved refrigerator is used for drinks and salsa. (1 penalty point)
- The mop is stored unalbe to air dry. (1 penalty point)
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12/10/2008 | Routine | 94 | Advise & Educate |
- Critical: Employee drinks is stored on top of a preparation table (vegetable cutting area). (6 penalty points)
- Critical: The handle from scoop is touching the ice in the ice machine. (6 penalty points)
- Critical: The rice and beans in the open cold case is holding at 57 degrees. (6 penalty points)
- Critical: The interior surfaces of the microwave oven are unclean. The unit handles through out kitchen are unclean. The three compartment sink used also as a food preparation sink is unclean and has blood in it. The interior surface of the ice machine is unclean. The hand drying dispenser is unclean to sight and touch. (18 penalty points)
5 occurences.
- Critical: The handwashing station is obstructed. (3 penalty points)
- Critical: An unlabeled chemical container is stored on top of the vegetable/fruit cutting table. (6 penalty points)
- Critical: A chemical container is stored on top of a preparation table. (6 penalty points)
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12/10/2008 | Critical Item | 49 | Advise & Educate |
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