- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work. *provided a copy of department example. Discussed the correct process of using double hand wash= 60 second hand wash
- Protect food from contamination by storing food in packages, covered containers, or wrappings.*cover all foods in walk in cooler.
- Separate raw animal ingredients unless combining ingredients during storage, preparation, holding, and display by the following methods: Using separate containers for each type; arranging each type so that cross contamination is prevented; and preparing each type at different times or separate locations.*hamburger meat on prep board with tomatoes
- Place towels at hand sink
- Hank sink was not connected- water pooled on floor. Establishment was able to reconnect discharge pipe
- Post current permit
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01/05/2016 | 83 |
- Supply each hand sink with towels *front service area
- Store ice scoop protected either in a washable container or inside ice bin with handle out of ice
- Food contact equipment must be in good repair.*ice machine bin
- Protect food from contamination by storing food in packages, covered containers, or wrappings.* all foods in walk in cooler require a cover/wrapping
- Post current permit- posted permit expired 5/2015
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09/03/2015 | 87 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- There is no backflow preventer present at threaded hose bib with attach hose- rear of kitchen near employee rest room
- Supply the handwash station with individual disposable towels. Both hand sinks were missing towels.
- Clean and sanitize all equipment to be used for food storage, prep, or service. * Sanitation bucket measured at 50 ppm for food contact surface work area.
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03/30/2015 | 86 |
- Discontinue using cracked or broken dishes for serving food
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01/12/2015 | 97 |
- All food handler drinks require a lid and a straw- twist top bottles are not allowed. Open coffee cups are not allowed.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not work, or control measures approved by the regulatory authority.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Steam table (on wheels) blocks hand sink in kitchen and prep area. Move away from hand sink OR move hand sink.
- Label spray bottles with common name of toxic material.
- At least 1 CFM must be on site with credentials. 3 CFM credentials posted but none are on site.
- Repair leak at front hand sink that drains directly onto floor.
- Provide a thin probe thermometer for cooking/cooling/reheating/holding processes.
- Post most recent graded inspection report in customer view. Posted report was from 2 inspections ago.
- do not store any items inside hand sink. *observed a large bowl full of water and a dirty serving spoon inside front hand sink.
- Place a thermometer in all coolers where TCS foods are stored.
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07/17/2014 | 70 |
- All PHF must be at or below 41 degrees F* barbacoa, pooled eggs, menudo,cut veg, guacamole, ham all at 56 degrees F
- remove from consumption all dented cans
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.* observed raw pork product making direct contact with bulk cilantro
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1.
- Hand sink in kitchen is not accessible- move work station to allow food handlers to reach sink
- Provide a thin probe thermometer for temping foods in storage and cooking
- use sanitzer solution for storing wiping cloths to properly sanitize work stations after use
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02/17/2014 | 70 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Potentially Hazardous food not at required temperature in cooling unit.
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09/17/2013 | 87 |
- Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.(Inspector saw two certificates, but none of the employees with the certificates were present)
- 229.164 (o) (7) (A) consume by date (prepared).(Observed several employees personal drinks not stored in a designated area away from outgoing PHF prep.)
- 229.166 (g) (4) (B)backflow preventer.(Observed no back flow preventers for two inside water lines.)
- Observed numerous dead roaches in the kitchen area.
- 229.165 (r) (3) (D)no sanitization. (At the time of inspection no sanitizing agents were used.)(Employee added bleach at the time of inspection.)
- No theromometer inside the front cold hold unit
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06/12/2013 | 63 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employee's personal open drinks's near outgoing PHF Preparation).
- 229.164 (f) (2) (A) (iv) not covered.(Observed no covers on several PHF items).
- 229.164 (o) (7) (A) consume by date (prepared).(Observed cooked foods not labled with a consumed by date.))
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.(Observed kitchen designated handwashing sink was blocked by trash Can.)
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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03/06/2013 | 77 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink.**SUPPLY SOAP AT HANDSINK IN KITCHEN AREA... SANITIZER IS NOT A SUBSTITUTE FOR SOAP
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.**SUPPLY PAPER TOWELS AT ALL SINKS (FOOD PREP AREA, BEVERAGE STATION, AND EMPLOYEE RESTROOM)
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.**COOKED FOODS IN COOLERS MUST BE LABELED WITH A CONSUME BY DATE
- PROPERLY CLEAN EQUIPMENT TO REMOVE MOLD AND/OR FOOD DEBRIS 229.165 (n) (1) (D) (v)equipment dirty.**OBSERVED MOLDING/RUSTED CAN OPENER.
- 229.165 (n) (1) (D) (v)equipment dirty.**CLEAN/SANITIZE ICE MACHINE TO REMOVE BUILD UP
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- Potentially Hazardous food not at required temperature in cooling unit. **COOLERS MUST BE MAINTAINED AT 41F OR LESS
- REPAIR COOLER TO BE AT 41F OR LESS WHEN STORING PHF'S
- **AT LEAST ONE EMPLOYEE MUST BE CERTIFIED ON SITE DURING FOOD PREP
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08/06/2012 | 76 |
- **OBSERVED EMPLOYEE BEVERAGES IN FOOD PREP AREAS WITHOUT LIDS/COVERS. **EMPLOYEE BEVERAGES MUST BE COVERED AND MAY NOT BE STORED IN FOOD PREP AREAS
- 229.164 (a) - Honestly presented.**OBSERVED ROTTEN/DAMAGED VEGETABLES IN COOLERS
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. **FOODS IN COOLER MUST BE LABELED WITH A CONSUME BY DATE
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.**OBSERVED EMPLOYEE MAKING TORTILLAS, LEAVE FOOD PREP AREA, RETURN AND CONTINUE MAKING TORTILLAS WITHOUT WASHING HER HANDS
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11/04/2011 | 81 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Protect food from contamination by storing food in packages, covered containers, or wrappings.**STORE RAW MEATS AND EGGS ON LOWEST POSSIBLE SHELF IN COOLER... OBSERVED RAW MEAT AND EGGS ON TOP SHEL ABOVE PRODUCE AND COOKED FOODS
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**COOKED AND/OR READY TO EAT FOODS IN COOLERS MUST BE LABELED WITH A CONSUME BY DATE
- **OBSERVED RAW AND PROCESSED MEATS IN DEEP FREEZER OUT OF PACKAGES
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic. Discard and or replace unsafe equipment.** DISCARD ANY DISHES AND/OR UTENSILS THAT ARE DAMAGED, CRACKED, OR BROKEN
- 229.165 (m) (1) (B)grease and soil accumulation. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.**PROPERLY CLEAN/SANITIZE FOOD CONTACT SURFACES (EQUIPMENT, PREP TABLES, CAN OPENERS, ETC.)
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04/07/2011 | 85 |
- Keep sponges out of handsink....no sponges are allowed because they may harbor bacteria and virus....
- There are no paper towels at the hand washing sink.
- no chlorine detected....use 1 and 1/2 capfuls per gallon of water....(fill your sink 3/4 full and use 4 capsful of bleach)....handout given...
- leftovers that are more than 24 hours in the refrigerators must be covered and labeled to show the date by which the leftovers must be consumed or discarded... for your refrigerators at 41F, you have 7 days to eat it all or discard...preparation date is counted as day 1....
- No documentation present....you may use gloves when handling ready to eat foods and not have to keep the documentation....handout given...
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04/26/2010 | 82 |
| No violation noted during this evaluation. | 10/24/2008 | 100 |
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