| No violation noted during this evaluation. | 03/28/2016 | 100 |
- Partially consumed bottle of water (with twist off lid) observed on prep table next to hot hold table. All beverages must have a tight fitting lid with a straw and stored in a designated area away from food prep areas.
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01/06/2016 | 96 |
- Must date mark all prepared / ready to eat foods while placed in the cooler for overnight storage for proper rotation
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07/20/2015 | 96 |
- All potentially hazardous foods must be held at or below 41 degrees F. while stored inside the walk-in cooler unit (if not going through the cooling process). A small amount of picadillo (ground meat product) and refried beans were temped at 43 degrees F. Manager says cooler is well below 41 degrees F. when they open up in the morning and will go up a couple of degrees during lunch, when door is opened up many times. Suggested to have unit thermostat turned down in order to help hold temp during peak times.
- Make sure soap is always available at the kitchen hand washing sink
- Two potato peelers observed being stored on clean equipment dish rack with old food debris on them
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04/02/2015 | 89 |
- Must post most current inspection report in public view.
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12/02/2014 | 97 |
- Observed 4 containers of ranchero sauce in the walk in cooler at ~115F degrees, as well as 2 containers of carne guisada at ~80F degrees. When cooling potentially hazardous foods (ex. any foods that can spoil such meat, cheese, produce, etc) the following process must be followed: cooled from 135F degrees to 70F degrees within 2 hours, then from 70F degrees to 41F degrees within the next 4 hours. This process will help reduce the amount of time the food is in the "danger zone" (41F-135F degrees) therefore reducing the available amount of time for any harmful bacteria to grow. This can be obtained by placing the foods into shallow pans, separating into smaller/thinner portions, stirring the food in a container placed into a water bath or any other effective methods.
- Observed shredded cheese, diced tomatoes and sliced ham all at ~50F degrees in containers on ice. All potentially hazardous foods must be kept at 41F degrees or below. Ice needs to be added so that it surrounds continers of potentially hazardous foods on all sides, or time labels must be used indicating the time the foods must be discarded (4 hours after being above 41F degrees).
- Observed plastic containers in hand sink in beverage area and food debris in the kitchen hand sink. Ensure that the hand sinks are only used for hand washing, items may not be stored, washed or disposed of in the hand sink.
- Did not observe date labels on foods in the walk in cooler. All potentially hazardous foods that have been prepared/cooked must have a use by date of 7 days, the date prepared counting as day 1.
- Restrooms did not have hot water at time of inspection, both restroom hand sinks reached 70F degrees. All hand sinks must reach a minimum of 100F degrees.
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04/08/2014 | 78 |
- Observed prepared potentially hazardous foods (phf) in the walk in cooler without a USE BY date. All cooked phf kept longer than 24 hours must have a USE BY date of 7 days, the date cooked counting as day 1.
- Hand sink in the kitchen did not have soap. Ensure that all hand sinks are supplied with soap and paper towels. Corrected on site.
- Did not detect any chlorine in the sanitizing compartment of the sink. Ensure that the chlorine concentration is between 50-100ppm for proper sanitation.
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08/07/2013 | 90 |
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