- Establishment needs to make sure and keep boxes of half and half at a cold hold temperature of 41 degrees F and below; items have only been in cooler for approx. 2 hours, according to management. Informed management to move these items into a working cooler.
- Chorizo needs to be held hot at 135 degrees F; chorizo was at a temperature of 83 degrees F; item had been there approx. one hour, according to management; establishment will need to reheat to 165 degrees F for at least 15 seconds and then maintain food item at 135 degrees F and hotter. 229.164 (o) (6) (A) PHF>135.
- Opened coke was observed stored on the top shelf within reach in cooler; all employee drinks need to be covered and kept below and away from consumer products.
- Establishment must make sure and discard all canned products that have bulges on them.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked; Raw meats were observed stored in the same container with ready-to-eat foods(observed raw chicken, raw beef, cut onions stored in a ziplock baggy, cut green peppers stored in a ziplock baggy stored all together); onions, bell peppers, and cooked chicken were condemned).
- Container of shredded lettuce was observed within the employee handwashing sink. 229.166 (i) (1) (A)HWS not accessible.
- Do not store chemical cleaners within handwashing sink next to the shredded lettuce. 229.168 (c) (1) toxics stored.
- Establishment needs to make sure and display current food permit and last health report in a viewable area to the public.
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02/29/2016 | 69 |
- Establishment needs to make sure and keep cooked chorizo at a hot hold of 135 degrees F; hot hold was observed at 105 degrees F; food item had not been off temperature for more than 4 hours; item was reheated to 165 degrees for at least 15 seconds and placed on hot hold at 135 degrees F and hotter. 229.164 (o) (6) (A) PHF>135.
- 229.163 (h) (9) contaminate hands; Employee observed going outside of building with gloves on and touching door and gate and not changing gloves after going back inside.
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Establishment needs to make sure and separate raw chicken from raw beef and other ready to eat foods; foods were kept in separate baggies and no cross contamination was seen; had establishment reorganize products so that each type of raw food was within its own holding bowl while store within the reach in cooler.
- Establishment needs to make sure and provide use by/discard by dates for all prepared, refrigerated, TCS food(time/temperature control for food safety)held in facility for more than 24 hours. 229.164 (o) (7) (A) consume by date (prepared).
- 229.168 (d) (2) (A) (ii) not according to label; Establishment needs to remove all raid products, since these are only to be used in an indoor residential area.
- There is currently no employee food manager certified; informed management that they will need to get at least one employee food manager certified by next regular inspection; if not, then at that time a 1st reinspection fee of $103 will be charged to facility; left contact information for facility to email copy of certificate. * 229.163(b) Demonstation of Knowledge.
- 229.165 (h) (2)thermometer available; Need to provide thermometers for all reach in coolers.
- 229.165 (d) (1) (B)free of breaks, cracks; Need to replace bulk container holding lard(cracked and tape is around it).
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10/28/2015 | 71 |
- Boric ant/roach killer being stored in same container with whole uncut onions; onions condemned. Establishment needs to make sure also to separate raw animal foods(raw chicken, raw pork loin)from each other; these raw animal foods should not be in the same container. 229.164 (f) (2) (A) (ii) (I) separation of meats.
- Do not store wasp/hornet killer on top of small reach in cooler and not above cold hold items; this item should be stored in its designated area far away from clean equipment/food items. Facility needs to remove ortho insecticide from premises, since this is only for residential use. 229.168 (c) (2) toxics above items.
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07/14/2015 | 93 |
- Raw shelled eggs need to be kept at a temperature of 41 degrees F and below. Delivery was made around 6:00 am this morning; eggs not off temperature for more than 4 hours; establishment will need to make sure that once delivery is made that eggs are put into a cooler as soon as possible.
- Need to make sure gravy is maintained at a hot hold temperature of 135 degrees F and above; temperature was 122 degrees F; will need to reheat food item to 165 degrees F for at least 15 seconds and then maintained at 135 degrees F and above. 229.164 (o) (6) (A) PHF>135.
- Make sure to provide soap at employee handwashing sink. 229.167 (e) (2) no soap.
- 229.168 (c) (1) toxics stored; Make sure to store all cleaners in their designated area and not next to red tortilla holders.
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03/17/2015 | 84 |
- Don't keep drinks stored within the ice machine.
- 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.
- 229.164 (o) (7) (B) consume by date (pkgd); Make sure to note a date or day when the original package(deli ham) was opened and include a day or date in which the food will be consumed, sold, or discarded when kept longer than 24 hours.
- 229.165 (d) (1) (B)free of breaks, cracks; Replace cracked lid to large lard bulk container
- 229.165 (n) (1) (A) (iv)clean thermometer; Make sure to clean thermometer in larger reach in cooler before storing.
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12/04/2014 | 89 |
- 229.168 (c) (1) toxics stored; Make sure to keep aerosol sprays used for odor away from packaged items(cans within shelves in waitress area).
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08/19/2014 | 97 |
- Make sure to cover all employee drinks with a lid and store below food preparation areas/food items/clean equipment; also make sure all employees wash hands in the designated employee handwashing sink and not within 3 compartment sink.
- 229.164 (o) (7) (A) consume by date (prepared); Provide use by/discard by dates for refrigerated, potentially hazardous foods prepared and kept within cooler for more than 24 hours.
- Provide drain line to ice machine to be above main sewer drain to allow an air gap between the two; drain line slightly below flood rim level to main drain.
- 229.165 (d) (1) (B)free of breaks, cracks; Replace grayish container lid holding margarine/butter(cracked lid).
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05/02/2014 | 85 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement; Will need to always make sure and separate/store baggy filled with raw chicken in another container and not in the same container holding the baggies with fajita meat.
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to note a use by/discard by date for all refrigerated, potentially hazardous foods kept at the establishment for more than 24 hours(spanish rice/refried beans/soup/other potentially hazardous food items).
- Food permit expired october 2013 and no physical evidence of current food permit/receipt being paid for; if current food permit has already been paid for, then facility should post receipt until original food permit arrives.
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01/07/2014 | 89 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Make sure not to keep raw chicken within the same compartment where raw beef/sausage are being stored for the possibility of cross contamination; separate raw chicken from raw beef and separate raw beef/steak from sausage.
- Will need to make sure to date label all refrigerated, potentially hazardous foods with a use by/discard date when kept longer than 24 hours at the facility. 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (e) (3) (A) no towels; Provide paper towels at employee handwashing sink.
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09/05/2013 | 89 |
- Drain line to ice machine should be provided with an air gap that is at least 2x the diameter of that drain line; 229.166 (f) (4) air gap 2x; drain line doesn't appear to be draining within a sanitary sewer.
- Store sealer/pain relief spray away from food items(sugar)/clean equipment(red tortilla holders); store away/below in a designated area below these items. 229.168 (c) (1) toxics stored.
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05/07/2013 | 93 |
- observed an open drink.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.
- Repair the handwashing sink faucet.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
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01/11/2013 | 86 |
- Shell eggs not treated to destroy salmonella was stored above 45?F. Shell eggs not treated to destroy salmonella shall be stored at 45?F or less.
- Need to have someone with the food mgr certification on duty.Peron who took the class took the food food handlers and not the food mgrs.
- Repair the mop sink.
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08/16/2012 | 89 |
- 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.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Someone on duty needs to have the food mgr certification class.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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03/28/2012 | 87 |
- 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 o work, or control measures approved by the regulatory authority.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- There are some chipped plates. Need to replace any broken or chipped plates.
- No soap at the hand washing sink. Supply every handwashing sink with soap.
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12/01/2011 | 87 |
- Ensure proper proceedures for cooling cooked/prepared food are followed. Chorizo was at 102°F.
- Ensure proper temperatures are maintained. 1. Raw shelled eggs were at 80 °F. 2. Raw beef was at 50 °F.
- Practice good hygienic practices. Employee was eating in the kitchen.
- Ensure all toxic items are properly labeled/stored/used. Spray bottle of Vineger was not labeled.
- Current routine inspection report must be posted where the public can easily see it. No routine inspection report was posted.
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04/26/2011 | 80 |
| No violation noted during this evaluation. | 08/11/2009 | 91 |
| No violation noted during this evaluation. | 03/19/2009 | 90 |
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