- All TCs foods must be at or above 135 degrees F. *foods on steam table left side at 100 degress barbacoa/cooked pot
- hand sink leaks and must turn water on from handles below
- Label toxics removed from original containers
- Place thermometers in all reach in coolers. Use a thermometer for cooling/cooking/holding/reheating processes
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01/29/2016 | 86 |
- Refrigerator in middle kitchen area, next to masa roller, was reading at 56 degrees F. Thermometer on unit read at 60 degrees F. Unit did feel a bit warmer and humid. Ensure that unit is able to maintain proper cold hold temperatures of 41 degrees F and below.
- Three compartment sink was set up improperly. Ensure that it is set up in following order. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- -bserved cloth towels laying around prep tables, and hanging from waists of cooks, and food handlers. Ensure that if cloth towels are to be used for multi purposes, that they are stored in sanitizing solution immediately when not in use. -Observed handles on cold hold units in waitress station, to not have proper knobs for opening and closing doors. Ensure that proper knobs are installed on units. -Observed colorful plastic plates to have cracks. Ensure that all dishware used for service of customers are in good repair. -Observed missing knob at three compartment sink knob. Ensure to have knob installed. -Cold hold unit had much food debris on floors. Ensure to thoroughly clean units to ensure all units are clean and free of food/mold debris.
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09/09/2015 | 91 |
- Personal beverage (shake) was being stored on top rack in refrigerator next to food used for serice. Observed mug of coffee on prep area above spices, next to refrigerator area. Ensure that all personal beverages are stored in a cup with a lid and straw, and that all personal items are stored in a designated area for employees.
- Observed employees handling ready to eat foods, while preparing tacos, with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
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04/07/2015 | 92 |
- Raw pork chops in refrigeration unit read at 55 degrees. Asked employees to move pork chops and any other potentially hazardous food to a refrigerator that was able to maintain proper cold hold temperatures.
- Refrigerator near stove in kitchen area was reading at 60 degrees. Thermometer in unit, as well as thermometer used to check temperatures by inspector, read at 60 degrees. Had employees remove any potentially hazardous foods from that unti into a unit that is able to maintain proper temperatures. Please ensure unit is serviced to ensure no future issues. A follow up will occur in 10 days to ensure unit is able to hold foods at 41 degrees and below.
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10/07/2014 | 92 |
- Observed ware washing to be set up improperly. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Observed knife being stored next to losse particle wood on serving station window at front kitchen. Ensure to store utensils, etc on smooth, easily cleanable and non absorbent surfaces.
- Observed several cloth towels to be laying around prep tables, under cutting boards. Ensure that if cloth towels are to be used to wipe surfaces, etc, that they are stored in sanitizing solution when not in use. Ensure towels are not used to line underneath cutting boards, and to store utensils on when preparing and serving food.
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05/16/2014 | 94 |
- Observed employees preparing food after wiping hands with cloth towels/on aprons. Ensure that employees was hands as frequently as necessary, when switching tasks to prevent cross contamination.
- Observed personal beverages in open cups being stored on prep areas. Observed covered bottle of coke stored above three compartment sink. Ensure all personal beverages are stored in a cup with lid and straw and are stored in an area away from food and food contact surfaces to prevent cross contamination.
- Observed food being stored in walk in cooler (i.e. cut potatoes, cut sausage, menudo) date marked with preparation date. Ensure that if prepared foods are to be stored more than 24 hours, that they are date marked with expiration date of 7 days, with preparation day counting as day 1.
- Observed hand sink in front kitchen area, near three compartment sink, to not have cold water available. Ensure hand sink is corrected to have both hot water (that can reach up to 100 degrees F) as well as cold water, in order to ensure proper hand washing procedures are followed.
- Observed bottles of unmarked chemicals. Ensure that all chemicals in unlabeled bottles are marked to determine the contents.
- Did not observe a thermometer at cold hold unit in front kitchen area. Ensure to provide all refrigeration units, storing potentially hazardous foods, with a thermometer.
- Observed tortillas in container being stored with cloth towels. Ensure that all food is only stored in and with food grade items. Cloth towels should not be in contact with foods to avoid bacterial growth cross contamination.
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12/12/2013 | 76 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared food being stored in walk in cooler, did not have date labels with expiration date. Ensure to label foods with expiration date of 7 days, with preparation day as day 1.
- Observed can of Raid, being stored in waitress station in back area. Ensure to not store non commercialized toxic chemicals in establishment. Non- Commericalized toxics should not be used in establishment or stored in establishment. Only commericialized chemicals should be used.
- 229.165 (r) (3) (D)no sanitization. Observed no bleach reading in sanitizing solution in ware washing three compartment sink. Ensure to properly use bleach to be reading at 50-100ppm for proper sanitizing solution.
- Observed ware washing process to not be in correct order. Ensure to have proper set up of wash, rinse and sanitize order.
- At time of inspection, a certified food manager was not present. Ensure to always have a certified food manager present during hours of operation.
- OBserved leak in hand sink piping. Catch bucket was present to catch leaking water. Ensure to have piping repaired so as not to have leakages.
- Oberved overhead where food is passed for service to be full of grease and dust debris. Ensure to have all food contact areas and surfaces thoroughly clean and sanitized to prevent any contamination.
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07/03/2013 | 77 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. (RAW BEEF PATTIES IN FREEZER MUST BE WRAPPED OR STORED IN A PROTECTIVE CONTAINER.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
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02/21/2013 | 93 |
- Ensure all employees are performing proper hand washing proceedures between tasks. (Employee observed preparing meats then serving food from hot hold line without washing hands.)
- Raw animal food stored with raw ready-to-eat food. (Eggs stored above raw meats and cheeses in the open top cooler.)
- Ensure all prepared foods being stored in any refrigeration unit is proper labeled with a prep date and an expiration date. (Foods found throughout the kitchen in refrigeration units without proper date labeling.)
- Provide all refrigeration units with thermometers.
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03/26/2012 | 85 |
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.
- Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- There are some chipped chips bowls. Need to replace any chipped bowls.
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07/07/2011 | 89 |
- 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.
- Replace some of the chips bowls. Clean the soda nozzles.
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12/06/2010 | 93 |
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Need to keep personel drinks separate in the walk-in cooler. Some of the walk-in racks need to replaced or repaired.(rusty)
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04/13/2010 | 93 |
| No violation noted during this evaluation. | 08/13/2009 | 93 |
| No violation noted during this evaluation. | 03/24/2009 | 89 |
| No violation noted during this evaluation. | 10/02/2008 | 90 |
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