- Observed hand sink in kitchen to not be supplied with paper towels. Observed restroom hand sink to not be supplied with paper towels. Ensure that all hand sinks are supplied with paper towels.
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03/04/2016 | 97 |
| No violation noted during this evaluation. | 10/27/2015 | 100 |
- Observed food being stored in grocery bags. Explained and provided manager with information on food grade bags that can be used.
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07/30/2015 | 94 |
| No violation noted during this evaluation. | 01/13/2015 | 100 |
| No violation noted during this evaluation. | 07/29/2014 | 100 |
- Ensure to store all foods such as chorizo, shredded cheese, pico de gallo, etc in cold hold units, or refrigerators. All food meant to be under cold hold storage should maintain a temperature of 41 degrees and below.
- Observed lotion, medication bottle, glasses being stored on food preparation areas, next to microwave. Ensure to store all personal items and beverages in an area away from food and food contact surfaces to prevent cross contamination.
- Cold water was not available at hand sink .Ensure hand sinks are supplied with hot and cold water to ensure proper hand washing procedures.
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03/26/2014 | 87 |
| No violation noted during this evaluation. | 11/01/2013 | 100 |
- At time of inspection, a certified food manager was not present during hours of operation.
- OBserved hand towels being stored on prep areas for multi use. Ensure to store towels in sanitizing solution to prevent contamination and bacterial growth.
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07/03/2013 | 94 |
- 229.165 (m) (1) (A)not clean. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean equipment used for storing foods in reach in units. (REACH IN FREEZER INTERIOR)
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02/20/2013 | 97 |
- 229.166 (c) (2)under pressure. RESTORE HOT WATER AT 3 COMPARTMENT SINK WITHIN 24 HOURS.
- REPAIR NON FUNCTIONING HAND SINK DRAIN IN 24 HOURS.
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11/28/2012 | 93 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. 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.
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.167 (p) (5) use of wrong sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. HAND SINK --Use this sink is for handwashing only.
- 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 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.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels. Supply restroom with soap and paper towels for proper handwashing.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means. Eliminate the presence of rodents by using any approved means.
- ENSURE TO OBTAIN A CERTIFIED FOOD MANAGER WITHIN 60 DAYS.
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06/28/2012 | 71 |
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