- 229.166 (i) (1) (B) HWS improper use. Maintenance tools (knives, tongs) stored in hand sink.
- Observed screw top water bottles throughout prep areas. All personal drinks must have spill proof lids and straws.
- Place all personal items-jackets, cell phones and foods in a designated area away from food preparation areas.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed packaged, cooked sausage in deli case with raw animal foods. All uncooked, cooked animal products must be separated properly in the cooler.
- 229.164 (o) (7) (B) consume by date (pkgd). 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. If held at 41F or less food can be kept for a max of 7 days.
- Remove and do not store excessive/extra foods stored in the deli case. Wash, rinse and sanitize all surfaces of the deli cooler, cutting boards, and utensils.
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01/26/2016 | 85 |
- MUST PRACTICE MORE FREQUENT HAND WASHING WHILE CONDUCTING DUTIES IN KITCHEN AREA.
- EMPLOYEE HAND WASHING SINKS IN DELI KITCHEN MUST NOT BE USED FOR ANYTHING OTHER THAN HAND WASHING - NO FRUIT OR OTHER FOODS ARE TO BE WASHED OR HELD IN THESE SINKS.
- MUST FURNISH EMPLOYEE HAND WASHING SINKS IN DELI KITCHEN WITH HAND DRYING PAPER TOWELS AT ALL TIMES.
- IN MEAT MKT MUST MAINTAIN ALL SCALES CLEAN, FREE OF RED SPICE OR BLOOD STAINS AND HAVE ALL STICKER TAPES REMOVED WHICH DO NOT ALLOW FOR PROPER CLEANING.
- IN MEAT MKT AREA - BOXED MEATS AND STORED WHOLE FRUITS AND VEGETABLES MUST BE KEPT ABOVE WALKIN FREEZER AND REFRIGERATOR FLOORS AT ALL TIMES.
- IN MEAT MKT MUST RE-ATTACH HOSE TO SANITIZER AUTODISPENSER TO ALLOW FOR PROPER USE OF SANITIZATION COMPARTMENT.
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09/11/2015 | 80 |
- SOME LABELING OF CONTAINERS NEEDED IN SPICE ROOM.
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07/06/2015 | 93 |
- IN DELI AND CARNITAS PREPARATION ROOM MUST LABEL ALL BULK FOOD CONTAINERS AS TO CONTENTS WHERE THESE ARE MISSING.
- WALK-IN REFRIGERATOR TEMPERATURES REGISTERING 42F AND THEREFORE NOT ALLOWING ALL STORED FOOD PRODUCTS TO REACH TEMPERATURES OF 41'F.....MUST ADJUSTED THERMOSTAT TO 41'F OR LOWER FOR THIS PURPOSE.
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03/17/2015 | 91 |
- MUST USE LARGE SPOON/SCOOP/LADEL WITH LONG HANDLE TO RETRIEVE RED CHILI MEAT MARINADE INSTEAD OF CUP OR PLASTI9C BOWL.(IN BUTCHER SHOP.)
- MUST REPAIR LEAK TO EMPLOYEE HAND SINK IN KITCHEN TO ALLOW FOR PROPER USE.
- MUST FURNISH ALL HAND WASHING SINKS WITH HAND DRYING PAPER TOWELS WHERE MISSING IN KITCHEN.
- AIR GAP NEEDED AT ICE MACHINE DRAIN PIPES IN BAKERY AREA.
- MUST REMOVE ALL OBSTACLES LEADING TO MOP SINK TO ALLOW FOR ITS PROPER AND FREQUENT USE.
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09/26/2014 | 87 |
- MUST LABEL SPICES IN BUTCHER SHOP CHICHARRON MAKING ROOM.
- MUST REPAIR EMPLOYEE HAND SINK PAPER TOWEL DISPENSE IN KITCHEN TO ALLOW FOR PROPER DISPENSING OF TOWELS AT ALL TIMES, ALSO IN KITCHEN - EMPLOYEE HAND SINK REQUIRES HAND WASHING SOAP AT ALL TIMES........IN BUTCHER SHOP MUST FURNISH EMPLOYEE HAND SINK SHOP WITH HAND SOAP AND PAPER TOWELS WHERE DISPENSERS ARE MISSING.
- MUST RENDER MOP SINK READILY ACCESSIBLE AND USEABLE BY REMOVING ALL OBSTACLES TO ITS REACHABILITY AND FREQUENT USE.
- IN BAKERY AREA, INTERIOR SURFACES OF ICE MACHINE NEED CLEANING TO REMOVE MOLD GROWTH.
- MANAGEMENT MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE.
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04/09/2014 | 84 |
- MUST SERVICE/REPAIR INDICATED REFRIGERATORS BEFORE CONTINUED USE IN ORDER THAT THEY BE CAPABLE OF MAINTAINING FOOD PRODUCTS STORED AT 41F OR LOWER AT ALL TIMES.
- MEATS DISPLAYED IN MEAT MKT REFRIGERATOR AND THOSE PREPARED FOODS IN GENERAL STORE WALKIN MUST ALL BE REMOVED FOR STORAGE IN MEAT MARKET WALKIN REFRIGERATOR UNTIL SERVICING OR REPAIRS ARE ACCOMPLISHED ON INDICATED REFRIGERATORS - THESE MUST BE CAPABLE OF MAINTAINING ALL STORED PRODUCTS AT 41F OR LOWER AT ALL TIMES.
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10/07/2013 | 92 |
- MUST MAINTAIN EMPLOYEE ITEMS OF CLOTHING STORED IN SEPARATED CLOSETS AND/OR AWAY FROM ABOVE , ON TOP OF FOOD OR FOOD CONACT SURFACES.
- MUST REPAIR BOTH HAND WASHING SINKS IN KITCHEN AREA TO ALLOW FOR THEIR PROPER AND FREQUENT USE.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels where missing.
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03/06/2013 | 90 |
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. clean and sanitize food storage surfaces in refrigeration units.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Label prepackaged foods An consumer self service with all information required by law.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. 229.167 (e) (3) (A) no towels. The continuous towel system at the hand wash station cannot provide a clean dry towel. Only operational sink did not have soap and paper towels.
- 229.164 (o) (7) (C) lunch meat - deli. Label deli meat with the date manufacture's packager) is cut. Discard after 7 days.
- 229.163 (f) (2) (B) rinse clean warm H2O. Employee washing hands in cold water only. Wash hands in hot/cold running water. 229.163 (f) (1) 20 seconds. Employee observed not washing hands hr to seconds or more. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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09/04/2012 | 79 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.164 (r) (1) (A) labeled properly. Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Baby food past the sell by date. Remove product. Periodically check product for dates and discard as appropriate.
- 229.166 (c) (3) hot water sufficient. Hot water turned off on hand sinks in meat cutting area due to leaks. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Provide hot water for hand washing or close the meat section. 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Provide for back flow prevention on all hose connections.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, cleaning with Sanitizer Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (m) (2)non food contact dirty. damage of floor tile . door of walk in and metered on walls. All surfaces in the walk in must be clean in good repair, and clean and in Sanitized.
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12/22/2011 | 82 |
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels.
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05/09/2011 | 88 |
- 229.163 (n) (2) (A) closed beverage container. PROVIDE THAT EMPLOYEES HAVE A LIDDED CONTAINER WITH A STRAW.
- 229.164 (f) (2) (A) (iv) not covered. OBSERVED BULK SEASONINGS IN MEAT MARKET AND DRY FOOD/NUTS IN BAKERY UNCOVERED. PROVIDE A SEALED CONTAINER/ZIPLOCK TYPE BAG TO PREVENT PEST CONTAMINATION.
- 229.164 (o) (7) (A) consume by date (prepared). BULK SALSAS LAST 2-3 DAYS. ALL FOOD LASTING MORE THAN 24 HOURS FROM DAY THEY WERE PREP, MUST BE DATE LABELED WITH PREP DATE AND/OR EXPIRATION DATE OF 7 DAYS.
- 229.166 (f) (2) (A)HWS>100F. HANDSINK IN KITCHEN AT 93F -96F. PROVIDE THAT HANDSINK REACH A MINMUM OF 100F.
- 229.165 (h) (2)thermometer available. THERMOMETER PRESENT IN KITCHEN PREP COOLER (AND MAINTAINING PROPER TEMPERATURE) BUT NOT WORKING. PROVIDE A WORKING THERMOMETER.
- CONDIMENT BAR OUTSIDE KITCHEN AT 47-51F. WHILE PREPPED FRESH THIS MORNING, KEEP ICE LEVELS HIGH ENOUGH TO MAINTAIN FOOD TEMPERATURE AT 41F OR BELOW.
- 229.164 (o) (6) (A) PHF>135. OBSERVED CHICARONES (127F) AND PICADILLO (125F) BELOW 135F. WHILE COOKED FRESH THIS MORNING, MAINTAIN HOT HOLD FOODS AT 135F OR ABOVE.
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11/23/2010 | 71 |
- The hot water was not working properly when I got here, but there was someone working on the problem.( It was corrected.)
- Cannot block the handwashing sink. (kitchen section.)
- Do not store any toxic items above any food items.(Bakery section.)
- Properly dispense coffee stirrers.(kitchen.)Clean the ice machine.(Bakery.)Cover any raw meats in walk-in.(meat section.)
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01/25/2010 | 87 |
| No violation noted during this evaluation. | 08/03/2009 | 74 |
| No violation noted during this evaluation. | 03/04/2009 | 81 |
| No violation noted during this evaluation. | 09/18/2008 | 100 |
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