| No violation noted during this evaluation. | 03/16/2016 | 100 |
- Food specific containers (pots and pot lids) must be smooth, easily cleanable and non-absorbent.
- Employees must drink from closed beverage containers with clean hands and away from food prep areas.
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11/20/2015 | 93 |
- Carne Guisada was cooked yesterday (9/10/15) at approximately 1:00PM and had an internal temperature of approximately 48F during time of inspection. Ensure food is prepared or separated into smaller batches to allow for faster cooling.
- Potentially Hazardous Food not at required temperature in reach-in cooling unit (reading at 65F during time of inspection). According to the owner, food was recently replenished in the unit therefore the food was relocated to a functioning unit. Ensure the reach-in cooling unit is not in use if unable to maintain a temperature of 41F or lower.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Supply every handwashing sink with soap.
- Have a readily accessible thermometer.
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09/10/2015 | 76 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods must be maintained at 135?F or above. Observed scrambled eggs at 122-126F on steamtable.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventer to the outside faucet with a hose attached.
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04/14/2015 | 91 |
- Establishment policy is to handle ready-to-eat (RTE) foods while wearing gloves. Observed employee used bare hands to handler RTE without employing two control methods.
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11/03/2014 | 96 |
- Establishment policy is to handle ready-to-eat (RTE) foods while wearing gloves. Observed employee used bare hands to handler RTE without employing two control methods.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean shelves, counters, cabinets in kitchen and wait station.
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only -- do not drain tea/drinks in wait station handsink.
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03/06/2014 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.166 (g) (1) (A) HWS not provided. Install a handwashing sink in food prep or food dispensing area: the wait station is also a food prep area.
- 229.165 (f) (12) (B)integral thermometer Provide thermometer in reach in cooler.
- 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. Provide a thin probe thermometer.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean dirty storage shelves, food storage bins, shelves in coolers.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to faucet with a hose.
- 229.166 (f) (2) (A)HWS>100F. Ensure hot water in the restrooms are at 100F or higher.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of roaches by using any approved means. Aside from approved treatments, (1) pest proof facility by sealing all holes/gaps on floors, walls, ceilings; (2) clean accumulated debris and wastewater on floors under and behind grill and mopsink areas; (3) outside doors must be tight-fitting and self-closing; (4) dispose of droppings daily to prevent contamination and to monitor bug activity.
- 229.165 (d) (1) (B)free of breaks, cracks. Do not use dishwares/utensils/food stroage containers that are damaged/chipped/cracked.
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09/30/2013 | 80 |
- Shell eggs not treated to destroy salmonella shall be stored at 45°F or less.
- 229.164 (o) (6) (B) (ii). Potentially Hazardous Foods (PHF) may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. Condemned PHF not at required temperature in reach in rountertop because cooler was unplugged.
- 229.163 (n) (1) eat.drink.smoke. Employees must eat, chew, drink and use tobacco products in designated areas only, away fromthe food prep area/s.
- 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.
- Properly store foods on shelves in a manner that will prevent cross contamination: store raw meats under cooked foods/vegetables in all coolers.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility, not in the mop or warewash sinks.
- 229.166 (g) (1) (A) HWS not provided. Install a handwashing sink in food prep or food dispensing area: the wait station is also a food prep area.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean dirty storage shelves, shelves in coolers, accumulated grease and debris on grill.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of roaches by using any approved means. Aside from approved treatments, (1) pest proof facility by sealing all holes/gaps on floors, walls, ceilings; (2) clean accumulated debris and wastewater on floors under and behind equipment; (3) outside doors must be tight-fitting and self-closing.
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03/25/2013 | 64 |
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