- Observed employees use soap from standing water in 3 compartment sink to wash hands at 3 compartment sink. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. Ensure that hand washing is done in hand sink and not 3 compartment sink.
- Observed employee eating while food prepping. Do not eat food while conducting food prep.
- Observed raw chicken in reach in cooler over cheese. Do not store raw meats over ready to eat food items.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Observed rodent feces in back storage area. Observed rodent feces in container with harina de pescado in back storage. Clean all areas where rodent feces are found. Cover and seal all holes in back storage and establishment. If using foam, foam must be cut to be even with surface and sealed/painted. Remove all items not being used for establishment to prevent pest harborage.
- Observed sanitizing solution on same table in the middle of containers of caldo and rice with no lids. Do not store toxic near, on same shelf or over food or food storage.
- Do not use broken, chipped, cracked dishwares. Ensure that bulk food containers are food grade.
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03/25/2016 | 79 |
- Observed reach in cooler by hot hold unit at 50 to 56 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Observed rodent feces in back storage room. Ensure that area is cleaned and all holes/openings are sealed to help keep rodents out.
- Ensure that all food contact surfaces are clean and in good condition such as lids and containers to bulk food items (flour, salt, etc).
- Ensure to clean slight mold in ice machine.
- Air gap on ice machine is not present. Diameter of air gap between water supply and plumbing fixture must be at least twice the diameter of the water supply inlet.
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12/09/2015 | 85 |
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
- Ensure chemical sanitizer is within required range (bleached water at 50-100ppm).
- Ensure that all food contact surfaces are clean and in good condition such as lids to spices/flours/etc, prep tables, cutting boards, shelving for clean ware storage, shelving in side reach in and walk in cooler, etc.
- Discontinue using broken/chipped/melted dishwares.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Reach in cooler by stoves and by steam table was reading at 50 to 60 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Repair leak at 3 compartment sink.
- No hose bibb connection on mop sink. Install the proper backflow prevention.
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09/03/2015 | 78 |
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Observed cough drops on shelf above hot hold food items. All employee medications must be stored in a first aid kit and away from food areas.
- Sink broke off from wall and piping. When women's hand sink in restroom is used, water leaks out of men's sink. Ensure that sink in men's bathroom is repaired.
- Mop sink has leak on bottom area when water is turned on. Ensure mop sink is repaired.
- Ensure that all food contact surfaces are clean and in good condition such as lids to spices, handles to reach in coolers and freezers, shelving in reach in coolers and freezers, shelving above hot hold and shelving for clean wares, inside microwaves, ect.
- Ensure that broken/chipped/cut dishwares are not used. Ensure that single service containers are not used as scoops. Scoops must have handle and washable.
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05/06/2015 | 87 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Provide for hot water to all service sinks/hand sinks of at least 100 degrees F. Provide for hot water at 3 compartment sink of at least 110 degrees F.
- Ensure that all food contact surfaces are kept clean and in good condtion such as microwaves, clean wares shelving and storage, food storage containers, ice machine, ect.
- Post current permit. Posted permit expired 10/2014.
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01/02/2015 | 86 |
- All food handlers must wash hands before doning gloves/change in task
- If handling RTE foods with bare hands must have bare hand contact document-- 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, or control measures approved by the regulatory authority.**1 food handler had gloves others did not
- Store all raw meats under all RTE foods/vegs- raw hamburger meat/uncovered chicken over peppers/cooked foods that are uncovered.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.** 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 and follow it- some foods dated use by June 3 and marked incorrectly such as picadillo marked pozole and cooked salsa marked beans
- Store first aid supplies in a kit or container- employee medications may not be mixed in and stored directly above open foods.
- Use mop sink for disposal of mop water. * currently the mop sink is placed between the walk in cooler/work area (where food is cooled) and the 3 compartment sink---move mop sink to suitable area where it does not pose a contamination risk.*
- All coolers where TCS food is stored must have a readily accessible thermometer so that the temperature maybe monitored.* Provide a thin probe thermometer to food handlers to check cooking/cooling/reheating/holding processes
- Discontinue using cracked/broken wares for food storage. * Discontinue using single service containers for food storage.* clean all in use containers for bulk foods--chips/uncooked beans/uncooked rice- dirty to sight and touch. * Defrost reach in freezer * repair handles on reach in coolers that are broken- plastic hanging poses a contamination risk to open foods.* store all wiping cloths in sanitizing solution not in foods or on belt to wipe down food contact surfaces
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06/27/2014 | 72 |
- Observed personal beverages stored on shelving units with single use items and wares. Ensure personal beverages are stored in an area separate from food, wares, and single service/use items and are stored with a lid and a straw.
- Observed personal jacket stored on top of single use items. Ensure personal belongings are not stored on top of single service/use items and are stored in a separate area.
- Observed several containers of prepared food in the walk in cooler without a date label. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- Observed a pot of cooked jalapenos, crates, and bag of cans stored in front of hand sink. Ensure the hand sink is kept clear of items so it is easily accessible.
- At time of inspection, did not observe soap at hand sink in the kitchen. Ensure hand sinks are equipped with soap at all times.
- Observed wait staff hand sink with ice. Ensure the hand sink is used for hand washing only and not for disposal of ice or other items.
- Observed knives with food debris being stored on magnetic strip. Ensure knives and other wares are stored clean to sight and touch.
- Observed grease accumulation and trash behind grill/stove area. Ensure trash and grease are eliminated.
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12/17/2013 | 83 |
| No violation noted during this evaluation. | 06/20/2013 | 56 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Rice was at a temperature of 65 degrees F and refried beans were at a temperature of 48 degrees F inside of reach in cooler. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified. This means, that cooked potentially hazardous food has 2 hours to cool from a temperature of 135-70 degrees F and 4 hours to cool from 70-41 degrees F.
- 229.167 (p) (5) improper use of sinks. Dirty dishes were being stored in the mop sink. The mop sink is used for it's intended purpose and not for storage of dirty dishes.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw meat was being stored above ready to eat food inside of the small cooler in the kitchen area. 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.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Several food items were stored in containers that were not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared).Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Cut or prepared potentially hazardous foods were stored with out date labels in all three coolers intended for cold hold. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. A date or preparation and an a discard date shall be put on the container or bag the food item is being stored in.
- Dish washer did not have the 3 compartment sink set up properly for proper ware washing and sanitation. The first compartment had soap/water/bleach and the second sink had water/beach. ***The proper sink setup should be compartment 1: wash (soap/ hot water), Rinse (hot water), and Sanitize (hot water/chlorox). ***
- Establish has food manager, however, the food managethr was not present during the time of the inspection.
- Black colored microwave in the kitchen area was dirty and not clean. All food contact surfaces should be clean and sanitized.
- Raw meat and ready to eat foods are being stored in plastic grocery bags and not food grade bags intended for food storage. Food should be stored in food grade bags and not plastic bags from grocery stores.
- Wait staff was seen with multiple rings on and was mixing/stirring the lemonade and tea. Wait staff should have on a physical barrier such as gloves while mixing beverages for customers or they should take jewlry off.
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05/16/2012 | 74 |
- All cold items must be kept at 41 degrees or colder, raw shelled eggs must be kept at 45 degrees or colder. Found ham being kept at 72 degrees, and raw shelled eggs at 75 degrees, these temperatures promote the growth of bacteria.
- 229.164 (o) (6) (A) PHF>135. All hot foods must be kept at 135 degrees or hotter, cooked beef found sitting on shelf for over an hour at 91 degrees. This cool temperature promotes bacteria growth.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must be properly covered with a lid, and straw. Found personal drinks with no covers or straws in kitchen area.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees touching cooked food with bare hands. If establishment is allowing bare hand contact of RTEF, then establishment must provide the handwashing documentation. Documentation must state employees perform a double hand wash, plus use a hand sanitizer, or nail brush, or gloves. Must also state, what corrective actions are used if employees do not follow proper prcedures. Then employees must sign paper work.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw shelled eggs over vegetables in cooler. Raw shelled eggs, must be stored at bottom of cooler.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF foods that were cooked over 24 hrs. ago, must be properly date labeled with time and date prepared. Meat found inside cooler, that was cooked yesterday, with no date labels.
- 229.166 (i) (1) (A)HWS not accessible. Do not block handsinks, employees must have access to handsink at all times. Boxs placed infront of handsink, making it difficult for employees to wash hands. Also staff serving drinks, at drink station, must also have access to a handsink, to wash hands.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside. Coolers in kitchen area, do not have thermometers.
- Ch 13, Art II, section 13-26 Display permit. Inspection report, must be posted for customer view. Inspection report is blocked, by papers and menus.
- 229.163 (g) Wash before RTE. Observed waitress, taking orders, then go and scoop ice from ice machine, and grab lemons for tea. Instruct wait staff, they must wash hands between tasks, to include scooping ice out of ice machine.
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10/25/2011 | 58 |
- 229.163 (n) (1) eat.drink.smoke..All personal drinks must have a proper cover.
- Establishment must have at least one person on duty with a food managers certification.
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03/25/2011 | 93 |
- Establishment must always have at least one person on duty with a food managers certification.
- All food prep-persons cannot wear jewelry, to include bracelets on hands.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Persons touching ready to eat food with bare hands, and not wearing gloves, then establishment must provide documentation on proper hand washing procedures for bare hand contact. Documentation must state that employees use a double handwash, plus hand sanitizer, or nail brush, or wear gloves. Then each employee must sign documenation.
- 229.166 (i) (1) (A)HWS not accessible. Large RIC, is blocking access to handsink.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
- 229.165 (r) (3) (D)no sanitization. All dishes, after washed, must also be properly sanitized. Observed employee wash and rinse dish, but never sanitize it.
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09/27/2010 | 80 |
- Establishment must always have at least one person on duty with a food managers certification.
- Food prep-persons who are handling ready to eat food with their bare hands must either wear gloves, or establishment must provide documentation that persons are performing a double hand wash, plus a hand sanitizer, or nail brush, or gloves.
- Evidence of insects observed. Flies seen in kitchen and dinning room area.
- All personal drinks in food prep-area must have a lid and straw.
- All RIC's must have working thermometers inside.
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04/29/2010 | 83 |
| No violation noted during this evaluation. | 12/17/2008 | 83 |
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