- Observed several containers of ready to eat food without a cover/lid. Ensure all product stored has a proper cover at all times.
- Chlorine concentration for sanitizing solution at three compartment sink and buckets is too high. Ensure chlorine concentration is maintained 50-100ppm at all times. Chlorine test strips are required.
- Observed frozen meat debris inside freezer next to hand sink. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/08/2016 | 90 |
- Permit posted expired 11/2015. Ensure new permit is obtained before the end of the month. Post invoice if license permit is pending.
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12/07/2015 | 97 |
- Observed ready to eat food in containers in cooler, stored longer than 24 hours without a use-by date label. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date mark not to exceed 7 days; day 1 being the preparation day.
- At time of inspection, hand sink in kitchen area was missing paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
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08/06/2015 | 93 |
- Observed ready to eat food in containers in cooler, stored longer than 24 hours without a use-by date label. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date mark not to exceed 7 days; day 1 being the preparation day.
- Observed frozen meat debris in freezer. Ensure all debris is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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05/05/2015 | 93 |
- Observed rice set to cool at room temperature. Ensure all cooked potentially hazardous food is cooled properly. Portion food into smaller containers, place food in ice bath, stir contstantly, monitor temperature. Food temperature must be brought to 70F from 135F within 2 hours.
- Ensure ware washing is done in correct order; wash (soap/water), rinse (water), and sanitize (bleach50-100ppm/water).
- Both coolers in kitchen are missing a thermometer. Ensure all coolers are equipped with a properly calibrated and working thermometer at all times.
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12/04/2014 | 89 |
- Observed water bottles on same table that is used to cool food. Ensure all personal drinks are kept in a designated area; separate from food prep/working area, at all times. Drinks are to be kept in a cup with a lid and a straw.
- Both refrigerator interiors are soiled with food residue. One cooler drawer has accumulated water and food debris. Ensure all food contact surfaces are maintained clean to sight and touch. Ensure all food contact surfaces are sanitized routinely.
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08/27/2014 | 93 |
- Observed container placed directly on top of an open container of ready to eat food. Ensure all ready to eat food in cooler has a protectove cover on at all times to prevent cross contamination.
- Observed cooked food set to cool at room tempertature. Ensure proper cooling methods are followed after cooking food. Proper cooling methods include setting food on ice bath, stirring constantly; food must drop from 135F to 70F within 2 hours. Food then has 4 hours to drop to 41F or below from 70F once placed in coolers.
- Currently, ware washing is done incorrectly. Ensure ware washing is done in correct order; wash (soap&water), rinse (water), and sanitize (bleach&water) bleach concentration level should be 50-100ppm.
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05/09/2014 | 88 |
- Observed food set to cool at room temperature such as caldo and carne guisada. Ensure proper cooling methods for food to be cooled. Proper cooling methods include placing containers of hot food in ice bath with constant stirring for 2 hours. Hot food shall be brought from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F within 4 hours once it is placed in cooler.
- Observed ready to eat food in containers in cooler, stored longer than 24 hours without a use-by date label. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date mark not to exceed 7 days; day 1 being the preparation day.
- Currently ware washing is done out of order. Ensure all ware washing is done in correct order; wash (soap & water), rinse (water only), and sanitize (bleach 50-100ppm & water ).
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11/14/2013 | 88 |
- At time of inspection, prepared food stored in cooler was missing a use-by date label. Ensure all prepared food being kept for more than 24 hours has a use-by date label. Use-by date should not exceed 7 days; day one being the preparation date.
- Observed cleaning spray-bottle being stored next produce in fruit preparation area. Ensure all toxic cleaning supplies are being stored separate from any food preparation area or product storage areas.
- At time of inspection, refrigeration units were not equipped with thermometers. Ensure all refrigeration units are equipped with a working thermometer at all times.
- Observed rodent droppings near three compartment sink. Ensure all rodent droppings are eliminated.
- Refrigerating units are not at adequate temperature. Ensure all refrigerating units are maintaining a temperature of 41 degrees F or below, and are equipped with a working thermometer at all times.
- Ensure barehand food handling documentation is present with pertaining employee signatures. Two barriers must be usedd; double handwash plus use of hand sanitizer. (example)
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06/24/2013 | 80 |
- Observed food debris in the handsink in the kitchen. Ensure the handsink is used for hand washing only and not for disposing of food.
- Observed Raid ant and roach killer being stored inside establishment. Ensure homegrade pesticides are not stored or used in food establishment.
- At time of inspection, compartment of the 3 compartment sink did not have any sanitizing solution, such as bleach. Ensure one compartment of the 3 compartment sink has a sanitizer, such as bleach. Obtain testing strips to ensure proper concentration of solution.
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01/02/2013 | 90 |
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