- Observed eggs stored on shelf above ready to eat food in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat food.
- Ready to eat food in walk in cooler is not marked with a use by date. Ensure all ready to eat food stored past 24 hours, is labeled with a use by date. Use by date not to exceed 7 days from initial preparation day.
- Hand sink in taco room is missing soap. 2 paper towel dispensers do not have paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
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01/27/2016 | 89 |
- Ensure all potentially hazardous food is maintained at required hot hold temperatures of 135F and above, at all times.
- Observed personal drink on food prep table. Ensure all personal drinks are stored separate from ready to eat food at all times. Drinks are to be kept in a cup with a lid and straw.
- Observed ready to eat food stored directly on prepackaged, raw meat in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Ready to eat food in walk in cooler is not marked with a use by date. Ensure all ready to eat food stored past 24 hours, is labeled with a use by date. Use by date not to exceed 7 days from initial preparation day.
- Microwave interior as well as shelves in coolers are soiled with food debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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07/17/2015 | 80 |
- Observed old soda spilled inside coolers at waitress station. Manager explains it ocurred during the weekend and was not cleaned up properly. Ensure all soda spilled inside cooler is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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04/13/2015 | 97 |
- Observed multiple personal drinks on food prep table, and microwave counter, as well as sweet bread prep area in front. Ensure all personal drinks are stored separate from ready to eat food at all times. Drinks are to be kept in a cup with a lid and straw.
- Ready to eat food in walk in cooler as well as salsa containers in cooler at waitress area, do not have a use by date marked. Ensure ready to eat food stored longer than 24 hours, has a use by date marked. Use by date not to exceed 7 days from day food was prepared. Example; food prepared 12/08/2014 would have a use by date marked 12/14/2014.
- Hand sinks in kitchen and employee bathrooms are missing paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- Observed leak in handsink that is located in taco room and sink that is located in waitress area. Ensure all leaks are repaired.
- Clean wares remain soiled with food residue. Freezer near stove has old frozen meat/blood build up. Microwave interior has food residue. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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12/08/2014 | 83 |
- Observed personal drinks in cooler used to store restaurant, ready to eat food. Ensure all personal drinks are stored separate from ready to eat food at all times. Drinks are to be kept in a cup with a lid and straw.
- Observed eggs and raw meat stored above ready to eat food in cooler. Ensure all raw animal products are stored below and away from ready to eat food, at all times.
- Ensure ready to eat food stored longer than 24 hours, has a use by date marked. Use by date not to exceed 7 days from day food was prepared. Example; food prepared 7/24/2014 would have a use by date marked 7/30/2014.
- Potentially Hazardous Food contact surfaces/equipment not clean; microwave interior, cold hold unit corners, and inside coolers. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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07/24/2014 | 85 |
- Manager states employees are washing hands in three compartment sink. Ensure hand washing is done at handsinks only, at all times.
- Observed half eaten cake on food prep table. Ensure no eating/drinking is done in any work/food prep area. All eating drinking should be done in designated break area away from restaurant food.
- Observed pooled egg containers stored above ready to eat food in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Food stored longer than 24 hours in walk in cooler does not have a use by date marked. Ensure cooked, ready to eat food stored longer than 24 hours has a use by date marked. Use by date label not to exceed 7 days from preparation day; day 1 counts as day food was prepared.
- Hand sink in taco room is missing soap and paper towels. Hand sink in employee bathroom is missing paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- At time of inspection certified food manager was not present. Ensure at least one person at at this establishment is food manager certified and present during all hours of operationp; provide certificate.
- Food contact surfaces such as microwave interior, and ice machine interior are dirty. Food debris in microwave and mold build up in ice machine. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely/as needed.
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03/26/2014 | 75 |
- Observed employee use hose from mop sink to fill bucket of cut potatoes. Ensure mop sink is used for mop water only.
- Observed employee drink from a cup without a lid and straw in between tasks. Ensure all drinks are stored seperate from food prep areas; stored in a cup with a lid and straw at all times.
- Observed a number of containers of ready to eat food in walk in cooler stored on floor without a protective cover. Ensure all ready to eat food is stored at least 6 inches above floor with a protective cover; lid/wrapped at all times.
- Observed blood from thawing meat collecting on floor. Ensure blood is collected in container and not dripping on floor. Ensure raw animal products are completely separated from ware washing, and food prep areas.
- Observed ready to eat food in walk in cooler without a use by date marked. Ensure all ready to eat food that is stored longer than 24 hours has a use by date label. Date label not to exceed 7 days; day 1 being the prep date.
- At time of inspection, hand sink in front area near bread was missing paper towels. Ensure all hand sinks are equipped with soap and paper towels at all times.
- Observed food residue inside microwave. Ensure all food contact surfaces are clean to sight and touch at all times.
- Observed raw shelled eggs along with hot food ready to be served for the day's special, sitting at room temperature. Ensure a time log is provided for food that is in danger zone temperatures. Food shall not exceed 4 hours in danger zone temperatures or 1 hour; eggs, according to manufacturer.
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11/08/2013 | 82 |
| No violation noted during this evaluation. | 04/15/2013 | 82 |
- 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (B) (v) nutrition label if required. (handout provided)
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. 229.167 (e) at hand sinks.
- 229.168 (a) toxics not labeled. label spray bottles with the contents in them.
- NEED BACKFLOW PREVENTION DEVICE ON THE FAUCETS
- 229.165 (h) (2)thermometer available. NEED THERMOMETERS IN ALL REFRIGERATORS.
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02/21/2012 | 84 |
- 229.164 (r) (1) (A) labeled properly. THE PRODUCT MUST HAVE A FULL LABEL, THERE MUST BE A SOURCE ON THE LABEL AS TO WHERE IT WAS MANUFACTURED, ALSO THAT COMPANY MUST HAVE A STATE MANUFACTURING LICENSE.
- PRODUCT STORED IN WALK IN COOLER WAS NOT IN GOOD CONDITION/MOLD.
- NEED SOAP AT HAND SINK.
- THE SPRAY BOTTLE MUST BE LABELED WITH THEIR CONTENTS
- ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED. IDENTIFY CLASS. PAY FOR CLASS, TAKE CLASS. YOU WILL NEED A BACKUP PERSON IN CASE THE PRIMARY IS NOT THERE.
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05/06/2011 | 83 |
- 229.166 (g) (1) (A) HWS not provided. NEED TO MAKE THE SINK YOU HAVE OPERATIONAL. REPAIR FAUCETS ON THE HAND SINKS.
- ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED, IDENTIFY CLASS/PAY FOR CLASS/ATTEND CLASS/PASS CLASS/ CALL WITH CERTIFICATE OF PASSING CLASS. GET SAMHD FOOD BADGE 207-8853.
- 229.166 (i) (5) (A)plumbing repairs. 229.166 (j) (2) (A)direct connection. NEED TO RAISE THE SPRAYER ON THE 3 COMPARTMENT SINK TO ABOVE THE FLOOD RIM LEVEL OF THE SINK. MAKE FAUCESS WORK PROPERLY.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available.
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10/25/2010 | 88 |
- batch of refried beans in walk in cooler prepared yesterday temped at 54F
- employees not performing proper hand washing between tasks prior to food handling
- all potentially hazardous items left in cooler longer than 24hrs must be labeled with a use by date. Day 1 is considered prep/cook date and max shelf life is 7 days.
- handsink in front tortilla press/prep area missing soap and papertowels
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12/21/2009 | 84 |
| No violation noted during this evaluation. | 03/17/2009 | 78 |
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