- Evidence of mice was noted in the dry storage building and ice machine room. The establishment currently receives monthly pest control from Ecolab and the last visit was on 11/28/15. Ensure pest control treats in these areas as well as any other areas currently being treated to prevent any potential infestations.
- Observed an employee wash their hands in the three compartment sink. Ensure employees wash their hands in the hand sink, not the three compartment sink.
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12/17/2015 | 93 |
- Employees must eat and drink (from closed beverage containers) with clean hands and away from food prep areas.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Supply every handwashing sink with soap.
- Eliminate the presence of rodents by using any approved means
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Utensils must have smooth, easily cleanable surfaces. Replace damaged cutting board. Ensure ice scoop is properly stored.
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09/22/2015 | 80 |
- 229.163 (n) (1) eat.drink.smoke.. Discontinue allowing employees to drink from twist top containers on the serving line. Drinking containers shall be a cup, lid and a straw and shall be stored in such a way as to prevent contamination.
- 229.164 (r) (1) (A) labeled properly. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food. Individually packaged baked goods for customer self-dispensing must be properly labeled per State guidelines.
- Provide for all employees to handle ready to eat food items properly. Observed a male employee handle tortillas with his bare hands. Provide proper documentation for bare hand contact.
- Discontinue storing raw meat on top of food items that are ready to eat. Observed raw ground beef on the shelf above the peppers and cakes.
- Provide for the pest control service to exterminate for insects. Observed flies and gnats in the establishment.
- There must be at least one person per shift who is Food Manager certified. (enroll within 10 days)
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Provide scoops with handles for all bulk bins. Discontinue using chipped plates,bowls and cups in the bulk containers. Provide for all food contact surfaces of equipment to be clean.
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04/27/2015 | 72 |
- 229.164 (r) (1) (A) labeled properly. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food. Individually packaged baked goods for customer self-dispensing must be properly labeled per State guidelines.
- There must be at least one person per shift who is Food Manager certified.
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01/13/2015 | 93 |
- 229.163 (h) (4)after eat, drink,etc. Employee did not wash hands after handling consuming drinks.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- 229.164 (r) (1) (A) labeled properly. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food. Individually packaged baked goods for customer self-dispensing must be properly labeled per State guidelines.
- 229.164 (o) (7) (A) consume by date (prepared). Properly date-mark potentially hazardous foods that will not be consumned within 24 hours.
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04/03/2014 | 84 |
- 229.166 (g) (4) (B)backflow preventer. Install backflow preventor/s to faucet/s with hose/s attached.
- Replace broken thermometer in sandwich cooler.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside cooler/s (shelves), can opener, inside ice machine.
- 229.165 (m) (1) (B)grease and soil accumulation. The food-contact surfaces of cooking equipment and pans not kept free of encrusted grease deposits and other soil accumulations: clean off grease and food debris on exterior of equipment, shleves, etc.
- 229.164 (r) (1) (A) labeled properly. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food. Individually packaged baked goods for customer self-dispensing must be properly labeled per State guidelines.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meats on shelve under vegetables/cooked/ready-to-eat foods. Observed raw beef patties stored above vegetables and milk in walk-in cooler.
- 229.166 (g) (3) mop sink. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water. If it will be installed outside of faciliy, mopsink must have overhead protection.
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10/22/2013 | 79 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), PLASTIC BINS, UTENSILS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD. (30 DAYS TO ENROLL IN FOOD MANAGERS CLASS) (360TRAINING.COM)
- PROVIDE FOR A WORKING THERMOMETER TO BE IN ALL COOLERS AT 41F OR BELOW. (NO THERMOMETER)
- PROVID E FOR HAND SINK TO ALWAYS BE ACCESSIBLE AT ALL TIMES. (ITEMS IN FRONT OF SINK)
- PROVIDE FOR EMPLOYEES TO PROPERLY WASH HAND WHEN CHANGING OR PUTTING ON GLOVES. (EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS)
- PROVIDE FOR CONTAINERS OF CAKES TO HAVE A LABEL. (ESTABLISHMENT NAME, ADDRESS, PHONE #)
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04/08/2013 | 80 |
- MAKE SURE TO KEEP SLICED TOMATOES AT 41 DEGREES F; TEMP. TAKEN WAS 50 DEGREES F; ACCORDING TO MANAGEMENT, SLICED TOMATOES ARE ROTATED BEFORE 4 HOURS ARE REACHED
- STORE ICE SCOOPER IN A CLEAN/SANITIZED BIN DURING STORAGE(ICE SCOOPER DIRTY WITH DEBRIS ON IT); DO NOT HANG TONGS OVER TRASH CAN(KEEP STORED IN A SANITARY MANNER BY STORING IN A CLEAN/SANITIZED BIN/CONTAINER).
- NUMEROUS FLIES SEEN THROUGHOUT FACILITY; MAKE SURE TO USE APPROVED MEASURES TO CONTROL PRESENCE OF FLIES.
- DO NOT STORE LID TO MAYONAISSE AND MIXER IN HANDWASHING SINK; KEEP HANDWASHING SINK ACCESSIBLE AT ALL TIMES.
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09/26/2012 | 86 |
- 229.164 (r) (1) (B) (iv) manufacturer info; NEED TO LABEL CAKES WITH THE NAME AND PLACE OF ESTABLISHMENT WHERE MADE/MANUFACTURED, INGREDIENTS USED, AND THE TYPE OF CAKE(COMMON NAME)WHENEVER THE CUSTOMER CAN GRAB THE FOOD ITEM OR HAS ACCESS TO THAT FOOD ITEM.
- EMPLOYEES NEED TO MAKE SURE TO USE PROPER PROCEDURES WHEN HANDLING READY TO EAT FOODS WITH BARE HANDS; EMPLOYEES MUST FIRST WASH HANDS, FOLLOWED BY USING 2 OTHER PREVENTIVE MEASURES, SUCH AS A NAIL BRUSH BEING USED WHILE WASHING HANDS AND USING AN ALCOHOL BASED SANITIZER AFTER WASHING HANDS; CAN ALSO USE CLEAN EQUIPMENT(TONGS FOR EXAMPLE TO GRAB THE FRIED FISH)AFTER WASHING HANDS.
- 229.164 (o) (9) (A) (i) Time Only; NEED TO MAKE SURE TO LABEL TARTAR SAUCES WITH THE TIME THAT IS FOUR HOURS PAST THE POINT IN TIME WHEN THE TARTAR SAUCE WAS REMOVED FROM TEMPERATURE CONTROL.
- 229.168 (c) (1) toxics stored; WINDEX OBSERVED STORED ON TOP OF LARGE MAYONNAISE CONTAINER AND WITH OTHER FOOD ITEMS ON SHELF; STORE ALL TOXIC ITEMS AWAY FROM FOOD ITEMS BY KEEPING TOXIC ITEMS IN A DESIGNATED SPACE.
- WILL NEED TO CHECK ON FINAL SANITIZER TO MECHANICAL WAREWASHING MACHINE; FINAL SANITIZER WAS NOT READING BETWEEN 50 TO 100 PPM.
- AT THE TIME OF INSPECTION, THERE WAS NOBODY PRESENT AS A CERTIFIED FOOD MANAGER; WILL NEED TO PROVIDE A CERTIFIED FOOD MANAGER TO BE PHYSICALLY PRESENT AT ALL TIMES; WILL NEED TO REGISTER AT LEAST ONE EMPLOYEE WITHIN 10 DAYS.
- ROACH DROPPINGS WITHIN STORAGE UNIT HOLDING BULK ITEM PRODUCTS AND SINGLE SERVICE ITEMS.
- 229.165 (h) (2)thermometer available; PROVIDE A THERMOMETER FOR REACH IN COOLER HOLDING PICA DE GALLO, TARTAR SAUCE, AND OTHER COLD HOLD ITEMS.
- 229.165 (d) (1) (B)free of breaks, cracks; WILL NEED TO DISCARD/REPLACE CONTAINER HOLDING RICE(CONTAINERS LID IS CRACKED); WILL NEED TO PROVIDE CONTAINERS TO BE CLEANED TO SIGHT AND TOUCH(OBSERVED CONTAINER HOLDING SPICES WITH OLD ACCUMULATION ON INTERIOR SIDES); DIRTY CONTAINERS/LIDS OBSERVED; MAKE SURE TO AIR DRY ALL UTENSILS/EQUIPMENT BEFORE STORING ON DESIGNATED SHELVES.
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03/05/2012 | 70 |
- EMPLOYEES MUST MAKE SURE TO WASH HANDS ONLY IN DESIGNATED HANDWASHING SINK AT ALL TIMES AND NOT IN 3 COMPARTMENT SINK.
- 229.164 (o) (7) (A) consume by date (prepared); MAKE SURE TO PROVIDE PREP DATES AND CONSUME BY/USE BY DATES FOR BOILED COCKTAIL SHRIMP IN WALK IN COOLER IF KEEPING LONGER THAN 24 HOURS UNDER REFRIGERATION.
- 229.166 (i) (1) (A)HWS not accessible; HANDWASHING SINK BEING BLOCKED AND ACCESS LIMITED BY TUBS OF TARTAR SAUCE ON GROUND IN FRONT OF HANDWASHING SINK; THE SINK SHOULD BE FREE/CLEAR OF ALL OBSTRUCTIONS TO ALLOW FOOD EMPLOYEES EASY ACCESS TO WASH HANDS.
- 229.167 (p) (11) (C)insects/pests not minimized; ROACH DROPPINGS IN OUTSIDE STORAGE UNIT HOLDING PAPER GOODS, SINGLE SERVICE ITEMS, AND BULK ITEMS; ALSO OBSERVED SMALL SUGAR ANTS ON TOP OF BULK BAGS OF SUGAR; WILL NEED TO KEEP DOOR CLOSED TIGHTLY WHEN NOT RETRIEVING ITEMS FROM OUTSIDE STORAGE UNIT HOLDING THESE ITEMS; WILL NEED TO USE APPROVED PEST CONTROL MEANS TO MINIMIZE PRESENCE OF INSECTS
- 229.168 (c) (1) toxics stored; DO NOT STORE TOXIC ITEMS, LIKE WINDEX NEXT TO CILANTRO; ALL TOXIC ITEMS NEED TO BE STORED AWAY FROM FOOD/CLEAN EQUIPMENT TO PREVENT CONTAMINATION.
- MANAGER ON DUTY INFORMS ME THAT SHE IS FOOD MANAGER CERTIFIED, BUT COULDN'T PRODUCE ANY EVIDENCE AT TIME OF INSPECTION; ESTABLISHMENT NEEDS TO MAKE SURE THAT AT LEAST ONE EMPLOYEE IS FOOD MANAGER CERTIFIED, IS PHYSICALLY PRESENT, AND CAN PRESENT PROOF TO HEALTH AUTHORITY.
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11/02/2011 | 80 |
- 229.163 (h) (6) wash as needed; Employees need to wash hands whenever changing tasks and before putting gloves on; observed employee go outside with gloves on, come back in, and continue working battering the fish without first taking gloves off, washing hands correctly, and then placing new, clean gloves on.
- Employees should not rinse or wash hands in 3 compartment sink; only area that employee's should be washing hands is the designated handwashing sink; 3 compartment sink should only be used for the purposes of cleaning wares.
- 229.164 (o) (9) (A) (i) Time Only; Establishment needs to make sure that they are using both time and temperature as a public health control when holding prepared tartar sauce for consumers.
- 229.167 (e) (3) (A) no towels; No paper towels in public restroom.
- A certified food manager needs to be physically present during all hours of operation.
- 229.165 (p)not sanitized; Equipment/utensils not being properly sanitized in the mechanical warewashing machine; machine showing to check/add sanitizer; no sanitizer present during inspection; will need to refill sanitizer to fill line so that all equipment/utensils are being properly sanitized.
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06/30/2011 | 79 |
- Do not store drinks on top of cutting boards that are used for prepping food items; make sure to store all drinks away from all food preparation tables and not sitting directly on countertop/areas where possible preparation is done.
- 229.166 (g) (4) hose attached; Make sure to attach a backflow preventor to all hose attachments on mopsink's combination faucets.
- 229.166 (i) (1) (A)HWS not accessible; Handwashing sink is not as easily accessible one one side of the kitchen due to preparation table blocking entryway; will need to rearrange/correct problem so all employees have easy access to handwashing sink.
- Will need to make sure that at least employee is food manager certified and physically present for all shifts/hours of operation; need to keep proper documentation readily available for health authorities.
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02/28/2011 | 86 |
- 229.163 (h) (9) contaminate hands; Employees need to make sure to wash hands whenever the possibilty of contamination may have occurred(observed employee handle dirty handle on walk in freezer and then go back and handle food items, without first taking old gloves off, washing hands correctly, and putting on new gloves); also need to make sure to wash hands whenever changing from one task to another.
- Many drinks in preparatory area with the potential of causing contamination to equipment and food items; observed one drink above food preparation area without a lid/enclosure; observed another drink that was covered sitting on top of a cutting board 229.163 (n) (1) eat.drink.smoke..
- 229.166 (i) (1) (A)HWS not accessible; Handwashing sink not accessible during time of inspection(bag of cilantro and fork sitting inside sink).
- Cooked shrimp improperly cooled; temperature reading at 77 degrees F(placed in walk in cooler at 11:00 and temp. taken at 2:30); discarded 229.164 (o) (4) (A) (i) - Cooked PHF.
- 229.165 (n) (1) (A) (v)when contaminated; Do not use trash can as a preparation table(observed cutting board sitting on top of a large trash can).
- Need to have at least one employee food manager certified and be physically present during all hours establishment is operating; will need to be certified by next regular inspection in order to avoid any reinspection fees.
- Make sure employees only wash hands in designated handwashing sink; observed employee rinsing hands in 3 compartment sink.
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10/14/2010 | 78 |
- 229.166 (g) (4) hose attached; Backflow preventor needs to be attached to the hose bibb whenever hose is attached(outside mopsink).
- No certified food manager present during time of inspection; need to have certification by next regular inspection.
- 229.165 (d) (1) (B)free of breaks, cracks; make sure to replace cutting boards that have pits or inclusions; remove/discard all chipped plates
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07/07/2010 | 90 |
- Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Provide for all potentially hazardous foods kept longer than 24 hours to be date labeled.
- There is no backflow preventer present at hose used for filling up mop bucket. Provide for there to be a backflow preventer on the hose.
- Hand washing facility is blocked. Provide for obstructions near hand washing sink to be removed.
- No one available with food manager certification. Provide for an employee to become food manager certified immediately.
- Provide for scoops in bulk food item containers to be cleaned more regularly.
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02/01/2010 | 79 |
| No violation noted during this evaluation. | 12/15/2008 | 72 |
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