- All cold hold items(diced tomatoes, cheddar cheese, cilantro, other cold hold items)need to be maintained at a temperature of 41 degrees F and below; items were within a cooler not working correctly and placed on ice; items had been off temperature for approximately one hour.
- Employees need to wash hands whenever changing tasks(ie employee manually washing dishes and then leaving to do other tasks; employees should always wash hands first before continuing with manual warewashing); also employees need to wash hands after handling raw meat and before continuing with other tasks(cooking/handling equipment that is used for cooking). 229.163 (h) (6) wash as needed.
- Employees should not be allowed to chew gum while engaging in open food handling, to include waitress staff carrying food/drinks to customers.
- Raw beef was observed just sitting on the preparation table and no preparation/cooking was being done to food item. Establishment needs to mark/identify the time when this type of tcs food is taken off temperature control, since temperature was at 57 degrees F; at this point, time only, rather than time in conjunction with temperature is being used as the public health control. 229.164 (o) (9) (A) (i) Time Only.
- Establishment will need to repair reach in cooler holding all of its cold hold items; reach in cooler had an ambient temperature of 66 degrees F.
- Front handwashing sink within waitress area was missing paper towels during the start of the inspection. 229.167 (e) (3) (A) no towels.
- There are many flies/gnats throughout entire facility, to include bathrooms; much of the reason for this is the opening to the back door and the level of sanitation; the facility was very dirty during the inspection; facility will need to concentrate its efforts on sanitation; establishment does have a licensed pest control and they will need to come out to chemically treat facility due to the large amounts of flies/gnats seen. 229.167 (p) (11) (C)insects/pests not minimized.
- Dirty knives were seen stored within their compartment; microwaves were dirty; reach in freezer is very old/broken/lid is falling off(will need to be replaced within 20 days). 229.165 (m) (1) (A)not clean.
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03/16/2016 | 71 |
- Raw steaks within refrigerator were at a temperature of 61 degrees F; item had been placed in refrigerator around 8:00 am in the morning; had management move box of steaks to walk in cooler.
- Establishment needs to make sure and keep lids on drinks and keep drinks below food preparation/food storage areas.
- Establishment needs to provide use by/discard dates for two containers of menudo within walk in cooler, since these are kept for approximately two days. 229.164 (o) (7) (A) consume by date (prepared).
- There are many flies within facility; establishment just had terminix out today in the early morning; establishment has alot of possible sources of why there are many flies; went over these with management. 229.167 (p) (11) (C)insects/pests not minimized.
- 229.168 (c) (1) toxics stored; Do not store bleach near salt/other spices; keep toxic items in there designated area away from food products/clean and in-use equipment.
- Need to make sure and clean interiors of refrigerators/freezers(dirty); do not store knives in between cooler and food preparation table(dirty in this area). 229.165 (m) (1) (A)not clean.
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11/25/2015 | 78 |
- Establishment needs to make sure and keep cooked fajita meat at a hot hold temperature of 135 degrees F and above; fajita meat was at a temperature of 108 degrees F; establishment usually recooks fajita meat when a customer orders it. Establishment will need to make sure and reheat fajita meat to 165 degrees for at least 15 seconds before serving; fajita meat had been off temperature for approximately one hour, according to management. 229.164 (o) (6) (A) PHF>135.
- Employees need to make sure and wash hands whenever changing tasks(observed employee wash utensil in mopsink with regular handsoap and rinse in mopsink and go back to making tortillas without first washing hands correctly with soap/warm running water for 20 seconds, followed by drying hands with a clean paper towel). 229.163 (h) (6) wash as needed.
- Observed employee wash spatula in mopsink with handsoap and rinse item within mopsink(all kitchenware needs to be washed correctly within the 3 compartment sink; mopsink is only to be used for dumping wastewater and cleaning mops and other similar cleaning equipment). Employees/establishment also need to make sure that all employee drinks are covered with a lid.
- Need to make sure all produce is in sound condition; observed an onion that was moldy/soft. 229.164 (a) - Honestly presented.
- Establishment needs to make sure and provide use by dates/preparation dates for refrigerated, prepared, and potentially hazardous foods kept at facility for more than 24 hours(various food items located within walk in cooler).
- Provide paper towels at employee handwashing sink in back kitchen(between exit door and mopsink). 229.167 (e) (3) (A) no towels.
- 229.168 (c) (1) toxics stored; Do not store all purpose cleaner next to clean equipment in back warewashing room(observed container next to clean pans)for contamination may exist.
- Make sure to clean meat slicer in back warewashinging room and clean within microwaves, since these items were dirty from sight/touch.
- 229.165 (p)not sanitized; Establishment needs to make sure and sanitize all equipment(spatula not sanitized with a final sanitizer).
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09/14/2015 | 70 |
- Establishment needs to make sure to keep refrigerated, potentially hazardous foods at a cold hold of 41 degrees F and below, even though these food items don't stay out longer than 4 hours(cold hold items were at temperatures of 53 to 55 degrees F); cooler is not holding tempeature properly; use alternative means, such as keeping cold hold items within a large container filled with ice so that the temperature can be maintained properly.
- Make sure to cover all drinks with a lid(coffee near back 3 compartment sink and other drinks observed without a covering).
- Cross contamination was seen; deli ham was touching raw shrimp; ham was condemned. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- Facility needs to make sure to annotate preparation dates on refrigerated, prepared, potentially hazardous food items. Also provide a use by/discard by date for any of these types of refrigerated, potentially hazardous foods possibly kept longer than 24 hours at facility. 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (e) (3) (A) no towels; Provide paper towels at handwashing sink in kitchen area.
- There is evidence of many flies throughout establishment; will need to intensify pest control efforts through approved means to minimize the presence of these pests. 229.167 (p) (11) (C)insects/pests not minimized.
- Do not store container of bleach on top shelf that also holds food products(observed on shelf just above main employee handwashing sink). 229.168 (c) (2) toxics above items.
- Establishment needs to clean interior of microwaves(highly dirty inside); also need to start thinking about replacing large cutting boards that are becoming highly scored. 229.165 (m) (1) (A)not clean.
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06/05/2015 | 71 |
- Establisment will need to make sure and keep cold hold food items that are potentially hazardous(shredded cheese, ham, diced tomatoes/onions, etc.)at a cold hold of 41 degrees F and below at all times; food items are used within 4 hours; no food items condemned; temperature taken of several food items were at 50 degrees F; informed management to check on servicing small reach in cooler; containers can be placed in other containers with ice to keep the temperature at 41 degrees F and below.
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to have staff remove old labels from containers holding refrigerated, potentially hazardous food items so that the use by dates reflects that day; many prepared food items showing use by dates for 1/30/15; management informs me that these labels were never removed and replaced with new labels.
- 229.167 (e) (3) (A) no towels; Provide paper towels at handwashing sink.
- Make sure to always provide at least one employee to be physically present as a certified food manager during hours of operation; only employee certified was not present during today's inspection.
- 229.165 (d) (1) (B)free of breaks, cracks; Remove discolored or highly scored cutting boards and replace with ones that are in better condition.
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02/02/2015 | 82 |
- 229.164 (o) (6) (A) PHF>135; Need to make sure that prepared beef fajitas/chicken fajitas are kept either hot at 135 degrees F or kept on ice to maintain temperature at 41 degrees F and below until ready to be cooked upon customer order; management corrected this by placing containers holding these potentially hazardous foods within large container containing ice/water; food items had not been off temperature for more than 4 hours. According to management, the fajitas stay for around 30 minutes.
- Make sure that all employee drinks are covered with a lid or are in spill proof containers; opened soda can and cup of water observed without any covering.
- 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.
- 229.167 (e) (3) (A) no towels; Provide paper towels in men's restroom.
- Establishment needs to limit the presence of flies/gnats; flies observed around back exit door/warwashing area and gnats seen throughout facility; use approved pest control measures to minimize presence of these insects.
- 229.165 (r) (3) (D)no sanitization; Make sure to follow proper steps when employees are manually warewashing equipment/kitchenware by sanitizing after washing/rinsing(bleach to water should be 50-100 ppm).
- 229.165 (h) (2)thermometer available; Make sure that all reach in coolers/freezers have a thermometer within them.
- Make sure to post most recent food permit or receipt showing payment made on food permit(receipt on wall showed payment was made on 7/2013).
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10/02/2014 | 72 |
- 229.164 (f) (2) (A) (iv) not covered; Establishment has blocks of cheese sitting inside cooler without any type of wrapping around it; make sure to store all food items within food grade type wrapping until ready to use to avoid possible cross contamination.
- Many gnats observed within warewashin room; establishment again needs to practice good sanitation by keeping the general floor clean of food debris/water; will need to use approved pest control measures to treat this area; pest service came out recently and noted that sanitation practices were a concern. 229.167 (p) (11) (C)insects/pests not minimized.
- Make sure to keep thermometers within all reach in coolers(front cooler in waitress area); also make sure to keep thermometers within other coolers nearest the front so that they are readily observable during inspections. 229.165 (h) (2)thermometer available.
- Establishment has many dirty containes observed during today's inspection; will need to replace container holding bulk items(flour container very dirty); garlic container very dirty and needs to be washed; tea container needs to be replaced/rewashed(mold around bottom of container; microwave is very dirty and needs extensive cleaning 229.165 (m) (1) (A)not clean.
- 229.165 (d) (1) (B)free of breaks, cracks; Replace cracked plates
- expires 7/2014; will need to make sure and keep the most current inspection report posted
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05/29/2014 | 84 |
- During the time of the inspection, cold hold items stored on top of nonworking cooler were at a minimum cold hold temperature of 50 degrees F to 53 degrees F; items had not been at this temp. for more than 4 hours; items were not condemned, but were corrected by keeping on ice to maintain a proper cold hold of 41 degrees F and below.
- 229.163 (h) (6) wash as needed; Make sure to wash hands when changing tasks.
- Make sure to keep all drinks covered and store below food items/clean equipment/other food contact surfaces(observed bottled water stored on top of shelf in warewashing area with no lid).
- Observed raw chicken on plate within walk in cooler above produce and prepared food items; Establishment needs to make sure and practice good storage techniques by keeping all raw/uncooked poultry on the lowest shelf in cooler to avoid the chances of cross contamination.
- 229.164 (o) (7) (A) consume by date (prepared); Many prepared food items within walk in cooler with use by dates from 1/25/14 and many more refrigerated, potentially hazardous food items with no date marking to indicate when food will be used/discarded. Establishment must also be sure to note if using only time as the public health control, when food product was removed from temperature control; picadillo and fajitas sitting at room temp. with no annotation as to when they were removed from temp. control(ie removed from walk in cooler or cooked, then facility should document the time when that specific potentially, hazardous food item/items was/were removed).
- Establishment must make sure to keep all toxic items(bleach containers away from spices/other food items(fajita tenderizer)and clean pots/pans so their is no possibility of cross contamination. 229.168 (c) (1) toxics stored.
- 229.165 (m) (1) (A)not clean; Establishment will need to clean out microwaves due to food debris/food splatter; observed a very dirty blender on top of shelf next to stove and spice containers were very dirty inside(appeared to have been used repeatedly without being propely washed/rinsed/sanitized).
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02/06/2014 | 73 |
- Make sure to keep food items at a proper cold hold of 41 degrees F and below; cooked fajita chicken, raw steak, cooked steak not holding at correct cold hold temperature; temperatures taken were ranging from 57 degrees F to 62 degrees F; items were condemned.
- Employees need to make sure to wash hands after taking a drink from a cup and before engaging in open food handling. 229.163 (h) (4)after eat, drink,etc..
- Need to make sure that equipment(small reach in cooler) is adequately working to maintain proper temperature of 41 degrees F and below for all prepared, potentially hazardous food items/raw products that require refrigeration(do not store refrigerated, potentially hazardous food items until repaired; only items that are not potentially hazardous).
- Many gnats observed around 3 compartment sink/trash can/meat cutter area; will need to use approved pest control measures to treat problem. 229.167 (p) (11) (C)insects/pests not minimized.
- Do not store toxic items(spray bottle of bleach)next to food items/spices. 229.168 (c) (1) toxics stored.
- Need to make sure that at least one employee is food manager certified and is physically present during all hours of operation; management informs me that there are employees present that are food manager certified. However, evidence could not be presented at time of inspection.
- 229.165 (d) (1) (B)free of breaks, cracks; Will need to discard heavily scored/grayish cutting board; discard knife with broken handle/mold observed on handle; Will also need to make sure to clean meat cutter at least every 4 hours, since potentially hazardous food items are cut here; make sure to clean microwave(very dirty).
- Raw steak seen touching/sitting next to cooked steak on a plate within reach in cooler; cooked steak condemned 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
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05/29/2013 | 72 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature.
- Observed some open drinks.All employee drinks need to have a lid and straw.
- 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.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Properly seal any open bags of food products.Proerly store kitchen knives.
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01/24/2013 | 81 |
- Do not rinse any dishes in the mop sink
- Properly store chicken in the walk-in cooler.(must be in the bottom shelf)
- 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.
- need to eliminate flies.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
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04/25/2012 | 82 |
- Employee found eating or chewing while in the food service line. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.
- 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. 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, or control measures approved by the regulatory authority.
- Storing toxic next to food items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- Need more sanitizer in the three compartment sink.(corrected)
- There was a styrofoam cup in the food container in the walk-in. Do not use styrofoam cups for dispensing food.
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09/19/2011 | 83 |
- Need to date mark product PHFs that are kept over 24 hours.
- Sanitizer to strong over 100PPM.
- Provide Food manager certificate and get city food manager identification.
- Need a food thermometer scale 0-220F. Need a thin probed thermometer.
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04/05/2010 | 87 |
| No violation noted during this evaluation. | 05/11/2009 | 73 |
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