| No violation noted during this evaluation. | 03/17/2016 | 100 |
- Use only food grade bags to store pork while being held hot in the retail steam table. Do not use plastic grocery type bags with red lettered advertising on them.
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11/09/2015 | 97 |
- Store chemicals (Weed and Grass Killer) away from food prep or storage areas.
- Need to repair floor drain (to catch and hold dirty mop water) or properly plumb the mop sink to properly dispose of dirty mop water
- Replace or repair handle (remove duct tape) on small hand scraper being stored on top ledge of 3 compartment sink
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06/08/2015 | 91 |
- Need to re-install or repair mop sink for proper disposal of mop water.
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02/05/2015 | 97 |
- Make sure plastic bags used to cover barbacoa meat inside the hot hold steam table unit is made of a food grade material. Do not use plastic grocery type bags with colored ink on them.
- Make sure packaged flour tortillas set out on sales counter for retail sale have proper labeling on them. Several packages of flour tortillas were seen for sale on sales counter at customer access without any labeling. Tortillas were pulled back from counter during inspection
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11/03/2014 | 93 |
- store all chemicals (cleaners/toxics) below food areas or away from food
- Connect the mop sink to sanitary sewer and discontinue allowing water to be poured in sink that is not plumbed. *currently water is pushed to a floor drain
- all equipment in food operation must be in good working order- handles on steam table tents must be in good repair* currently use a rope as a handle
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04/09/2014 | 91 |
- 229.167 (p) (11) (C)insects/pests not minimized.
- #22-One person per shift needs Food Manager Certification on premise.
- 229.165 (f) (12) (B)integral thermomter. Need thermommetersfor all collers and freezers containing potentially hazardous foods.
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06/20/2013 | 91 |
- Observed a 7up bottle, cup, and small tray of chicharrones stored under corn tortilla machine. Ensure all beverages and food are not stored in food prep areas. Items can be stored in a designated area that is separate from food prep areas. Corrected on site
- 229.167 (e) (3) (A) no towels. At time of inspection, there was not any paper towels at the bathroom handsink or the kitchen handsink. Ensure there are paper towels at all handsinks at all times.
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11/26/2012 | 93 |
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink in bathroom did not have paper towels. Ensure all handsinks are equipped with paper towels at all times.
- At time of inspection, a food manufacturer's license could not be produced and the state did not have a record in their database for esablishment having a food manufacturer's license. In order to produce,package, and have items for customer self-service, establishment must have a food manufacturer's license or not have items for customer self-service. See comments below for further information about food manufacturer's license and labeling information.
- At time of inspection, handsink next to the 3 compartment sink had a broken pipe underneath sink. On the phone, owner stated she has already called for someone to fix pipe. Ensure the pipe is fixed and repairs are completed.
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07/30/2012 | 90 |
- 229.164 (r) (1) (A) labeled properly. Observed items, such as tortillas and fried pork skins, for customer self-service without labels. Ensure items that are for customer self-service are labeled with manufacturer name, address, phone number, product name, and ingredients.
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink next to the 3 compartment sink did not have paper towles. Ensure all handsinks are equipped with paper towels at all times.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed a glue trap in storage room near restroom with several dead roaches. Ensure dead roaches are removed and pests are minimized.
- Observed a blue powder being stored in a bin without a proper label that identifies blue powder. Ensure all toxic items are labeled with chemical name.
- 229.165 (r) (3) (D)no sanitization. At time of inspection, observed employee washing wares without the sanitizing component. Ensure the following process if used for washing wares in the 3 compartment sink: wash (soap and water), rinse (water), sanitize (bleach and water), and air dry. If there is not adequate drying space, obtain a drying rack for more space.
- There was not a certified food manager present at time of inspection. There is someone who has the food manager certificate, but they were not present. Ensure there is one certified food manager present during hours of operation.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed vent hood over frying area in back with grease accumulation. Ensure the vent hood is routinely serviced to prevent the accumulation of grease.
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03/26/2012 | 78 |
- Establishment must always have at least one person on duty with a food managers certification.
- All RIC's must have working thermometers inside.
- Observed roaches in establishment, not enough to require establishment to close.
- Observed employee using three compartment sink to clean hands.
- All PHF food in coolers must be labeled with time and date prepared, if prepared over 24hr ago. Food appeared to be in good condition, will not require establishment to dispose of food at this time.
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06/04/2010 | 83 |
| No violation noted during this evaluation. | 02/26/2009 | 96 |
| No violation noted during this evaluation. | 10/02/2008 | 93 |
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