| No violation noted during this evaluation. | 02/24/2016 | 100 |
| No violation noted during this evaluation. | 01/07/2016 | 100 |
| No violation noted during this evaluation. | 09/04/2015 | 100 |
- 229.167 (p) (5) use of wrong sinks. Pumice stone stored inside hand washing sink. Hand sink for hand washing only.
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05/27/2015 | 96 |
| No violation noted during this evaluation. | 02/16/2015 | 97 |
- #2- Potentially hazardous foods on top of Reach-In Cooler unit need to be kept at 41F or less temperature,
- 229.165 (r) (3) (D)no sanitization. Not sanitizing at first three attempts during inspection. Situation corrected by manager.
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09/16/2014 | 92 |
| No violation noted during this evaluation. | 02/25/2014 | 100 |
- COLD HOLD UNIT FOUND OFF TEMPERATURE. UNIT WAS READING AT 57 DEGREES F WHEN LEFT ALONE FOR 10 MINUTES AND WAS INITIALLY FOUND OPEN. ENSURE UNIT IS ADJUSTED AND MONITORED. IF UNIT IS UNABLE TO REACH 41 DEGREES F OR BELOW LATER TONIGHT, SCHEDULE REPAIRS FOR IT. ENSURE UNIT CAN REACH 41 DEGREES F OR BELOW.
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06/24/2013 | 97 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled from 135°F to 70°F within 2 hrs then from 70F to 41F or below within 4 hours. Condemned 30 pounds of foods improperly cooled down (@ 48-50F overnight in WIC).
- 229.165 (r) (3) (D)no sanitization. Ensure the mechanical dish machine is sanitizing at 50-100 ppm. Test daily and thoughout the day. Manually sanitize dishwares until machine is repaired.
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03/05/2012 | 92 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Ensure vegetables are stored above raw eggs (observed in WIC).
- Ice used as coolant may not be used an ingredient or food. Observed bin of coffee creamers in ice bin (drive thru).
- 229.166 (c) (1) sufficient capacity. The water source and system not of sufficient capacity to meet the peak water demands of the food establishment. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. Observed hot water from handsink and prerp sink reached only 88F during inspection.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material. Observed unlabeled spray bottle with purple chemical in pre area.
- 229.168 (c) (2) toxics above items. Store toxic items below and away from food areas. Observed spray bottles with chemicals on the side of the chips warmer, next to a prep table.
- Ensure drain pipes behind ice machine are all draining directly into the floor drain (not on floor). The drain pipe installed at the bottom of the ice machine must have an airgap from the floor drain equal to 2x the diameter of the pipe.
- Provide an airgap between the spray hose gun and the top of the warewash sinks to prevent cross contamination.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 o work, or control measures approved by the regulatory authority. Observed at least one employee handling RTE with barehands without proper taining and documentation.
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10/03/2011 | 82 |
- 229.164 (o) (4) (A) (i) - Cooked PHF9located in the walk-in cooler)(Prepared brisket prepared 3/15/11 at 1500 hrs at 50 F and prepared beans with unknown preparation date(Employee stated 3/15/11) at 45 F. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF delivered must be cooled within 4hrs to 41°F or less.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(Chorizo and beans at 120 F) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. NOTE: Add more water to to unit and increase temperature.NOTE: Remove product and reheat to 165F with in 2 hrs.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink(located in bar area). Use this sink is for handwashing only.
- 229.164 (r) (1) (B) (iv) manufacturer info(Pre packaged tortillas intended for customer self-service). Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor. NOTE: If not available for customer sel-service, then no label are required.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 other control measures approved by the regulatory authority. 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 o work, or control measures approved by the regulatory authority. NOTE: Issued documentation.
- Foods not protected by storage(ice in bins intended for human consumption) in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. NOTE: beer bottles and handle of ice scoop in stored in contact with ice. NOTE: ice must be discarded and food items/utensils stored properly to prevent contamination.
- 229.164 (o) (7) (A) consume by date (prepared). 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. HACCP plan does not include operational procedures that delineate cleaning and sanitization procedures for food-contact surfaces. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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 at 45F a max of 4 days. NOTE: Prepared product located in the walk-in cooler)with out label and incorrect preparation dates
- 229.166 (c) (3) hot water sufficient(less than 8o F after warewash sinks were filled). Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. NOTE: A licensed Plumber must correct violation. 229.166 (c) (2)under pressure(bar HWS no hot water pressure. 229.166 (g) (4) (B)backflow preventer.(for all faucets with hose bib connections).
- 229.166 (h) (1) (A)HWS not convenient. Hand washing facility is blocked(bar area). Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Install handwashing sinks in food prep, food dispensing, or ware washing areas as needed. NOTE: Additional HWSs are required for the: 1)Wait station ,2)warewash/ice machine/Drive-thru, 3)tortilla/grill areas.
- 229.168 (a) toxics not labeled. Chemical spray bottles(found in bar area and container of sanitizing solution in Wait Station area) are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- 229.165 (h) (2)thermometer available. Cooking without a temperature measuring device. Have a readily accessible thermometer.
- 229.165 (m) (1) (A)not clean. Food contact surfaces 1) items unable to air dry properly(stagger stack) and stored to dry dirty(food debris),2)racks and shelving units(food debris and rust), 3)ice machine(mold inside)empty and clean/sanitize once per month.,4)soda nozzles(remove and clean/sanitize once per shift to include bar area's nozzle and holder,5)knives stored wet and between wall and HWS. unsightly (dirty or not clean). Clean food contact surfaces.
- Ch 13, Art II, section 13-26 Display permitand a valid Food license 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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03/16/2011 | 51 |
| No violation noted during this evaluation. | 11/13/2008 | 94 |
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