- Provide for an air gap at the drain line twice the diameter of the drain line. i.e. drain line for fountain drink station by to-go window.
- Discontinue using broken/chipped wares. OBSERVED CRACKED LIDS AND CONTAINERS HOLDING BULK FOOD IN WALK IN COOLER.
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03/08/2016 | 94 |
- Do not store any items inside hand sink for any length of time. OBSERVED A KNIFE INSIDE HAND SINK.
- Use effective means of pest control for gnats by ice machine. Save service receipts for verification.
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11/25/2015 | 93 |
- Place backflow devices on any threaded hose bib. Repair backflow device at mop sink.
- Use effective means of pest control for gnats. Save service receipts for verification.
- Only use food grade bags for food storage i.e tortillas
- Post most recent scored inspection report.
- Discontinue using broken/chipped wares i.e. plates on front line
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09/02/2015 | 84 |
- Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. Protect food from contamination by storing food in packages, covered containers, or wrappings. Racks used for drying utencils and wares must be clean to place items with direct food contact.
- Label spray bottles with common name of toxic material.
- Repair leak at ice machine that drains onto floor
- discontinue using worn (deeply scarred) cutting boards, broken wares (with cracks/chips)
- clean bulk food containers - handles/lids that have direct contact with open foods
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04/08/2015 | 87 |
| No violation noted during this evaluation. | 12/10/2014 | 100 |
| No violation noted during this evaluation. | 08/04/2014 | 100 |
| No violation noted during this evaluation. | 04/10/2014 | 100 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed an employees left over half eaten candy stored next to out going PHF items.)
- 229.163 (h) (6) wash as needed. 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.
- Side designated handwashing sink was not producing hot water at the time.
- Establishment does have a ready to eat foods policy, but employees are not following the policy.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed multiple employees personal drinks stored near outgoing PHF preperations.)
- FRONT COLD HOLD UNIT, IS NOT HOLDING A TEMPERATURE BELOW 41F
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01/21/2014 | 82 |
- 229.163 (h) (6) wash as needed. 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.(Observed several employees not washing their hands after multiple kitchen task, then began to work and prepare PHF items.)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Front cold hold unit is not holding an ambient temperature below 41F. All PHF items were removed until repairs can be made to cold hold unit.
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10/15/2013 | 89 |
| No violation noted during this evaluation. | 06/25/2013 | 76 |
- At time of inspection, observed a bucket of menudo with an ice stick in the walk in cooler. Menudo was at 53 degrees F. Manager stated it was prepared at 6am and had been cooling since then in the walk in cooler. Ensure cooked food is cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours.
- 229.164 (o) (7) (A) consume by date (prepared). Observed bags of barbacoa that were prepared on 11-5-12 without a date label consisting of the USE BY DATE. Ensure prepared food that is kept for more than 24 hours is date labeled with use by date. The USE BY DATE should not exceed 7 days from the day it was prepared and the prep date will count as day 1.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed boxes of raw shelled eggs stored on shelf above cooked barbacoa. Ensure all raw animal products, such as raw shelled eggs, are stored below and away from cooked food.
- Did not observe a back flow prevention device on the mop sink. Ensure there is a back flow prevention device located at the mop sink.
- Observed slime/sludge build up on inside lip of ice machine. Ensure the ice machine is routinely cleaned to prevent slime accumulation.
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11/08/2012 | 81 |
- 229.166 (i) (1) (B) HWS improper use. Observed employee filling a measuring container with water from the hand wash sink to add water to the masa used to make tortillas. Hand wash sink should be used for hand washing only.
- Observed dirty bins and lids on the shelf intended for drying of clean wares. All wares should be cleaned, sanitized ans stored clean.
- 229.165 (d) (1) (A)smooth. Cutting board on shelf was not smooth and easily cleanable. All food contact surfaces should be smooth, easily cleanable and non-absorbant.
- 229.165 (m) (1) (A)not clean. Food processor used to make salsa has food debris all over it. All food equipment used to process food should be stored clean until next use.
- Both ice machines have mold on the inside. All food contact surfaces should be clean and sanitized.
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05/15/2012 | 93 |
- Observed snack food in area where ladies were making tortillas. Also observed drinks near the margarrita machine and noticed a pinl water bottle in the tortilla making area as well. 229.163 (n)- eat, drink, smoke. All personal drinks need to be in a designated employee area below and away from food contact surfaces and prep areas.
- 229.164 (r) (1) (B) (i) common name.Label information with the common name of the food, or absent a common name, an adequately descriptive identity statement. Observed sugar and salt in big containers that were not properly labled. All bulk items for prep use need to be labeled.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment does have proper bare hand documentation, however employees are not following the procedures. Observed various employees only perform a single hand wash, then go straight to work, with Ready To Eat Food.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash.Never performed a double handwash. If employees are going to use bare hand contact, they also need to be double handwashing.
- 229.164 (e) (1) (D) (iii) doc- corrective actions.No documentation is maintained at the food establishment that corrective actions are taken. Hand wash documentation should also state corrective actions for employees not found washing there hands appropriately, especially if using bare hand contact to prepare ready to eat foods.
- Observed food debris on food contact surfaces in food prep areas throughout the kitchen including the shelves where clean dishes were stored and also in the walk in cooler. After using the food contact area to prepare and prep ready to eat food, area needs to be cleaned and sanitized after each usage.
- Ice scoope was located inside ice bin. Ice scoop needs to be outside of bin in a clean container for storage inbetween usage. Also, Ice bin doors need to be clean and sanitized to prevent food conatamination.
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12/02/2011 | 81 |
- 229.163 (h) (6) wash as needed. Observed employee cleaning counters, then handling cooked fajita meat, with bare hands. Employees must wash hands between tasks.
- 229.163 (n) (1) eat.drink.smoke.. Do not keep or store personal drinks on prep-tables. Observed multiple covered drinks, for personal use, being kept on pre-tables. Also instruct employees that when performing open food handling, they should not have long finger nails, or press on nails. Girl with long nails, making salsa cups. Also observed multiply persons in establishment wearing bracelets and watches, while they handled cooked and raw foods. No jewelry allowed, only a medical bracelet. Plus, instruct persons they cannot eat while in kitchen area. Observed employee eating in kitchen.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment does have proper bare hand documentation, however employees are not following the procedures. Observed over six different employees only perform a single hand wash, then go straight to work, with RTEF. Never performed a double handwash, nor did they use hand sanitizer.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for fly's seen in kitchen and prep-area.
- 229.165 (m) (1) (A)not clean. Clean the inside of microwave. Observed employee cleaning counter surfaces with a dirty, dry towel. Cleaning towels must be properly dipped in a sanitizing solution, and discarded when they become dirty. Also observed employee using dirty covers, to cover food placed inside microwave. Instruct employees to use clean cover, when covering food items, at all times. Also insure that only the proper food grade plastic bags are used to cover and or hold food items. Plastic bags being used, are not proper food grade, and no way to know if they have foreign objects or chemicals inside them.
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07/21/2011 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Handwash sinks are only for handwashing, observed employee using handsink to fill container.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. When handling ready to eat food with bare hands. Employees must either wear gloves, or establishment must provide documentation on bare hand contact procedures. Documentation must state that employees perform a double handwash, plus use handsanitizer, or nail brush, or gloves. Then employees must sign documentation.
- 229.167 (p) (11) (C)insects/pests not minimized. Flies seen in kitchen.
- 229.168 (a) toxics not labeled. All cleaning bottles must have a proper label, stating what type of product is in container.
- 229.171(f)permit required. Expired food license.
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08/16/2010 | 83 |
| No violation noted during this evaluation. | 07/23/2009 | 79 |
| No violation noted during this evaluation. | 06/24/2008 | 81 |
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