- Food employee washed hands in a 3-comp sink. Employees must wash hands in a hand wash sink.
- There are no paper towels at the hand washing sink.(front sink) Supply the handwash station with individual disposable towels.
- Ensure registering and successfully completing a Food Manager Certification course.
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03/25/2016 | 90 |
- Use this sink is for handwashing only.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- There are no paper towels at the hand washing sink.(kitchen) Supply each handwash station with individual disposable paper towels.
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11/03/2015 | 89 |
- Observed employees food stored in reach-in holding similiar foods for customers, soda can in hand sink. Ensure employee foods are seperated from customer foods, ensure hand sink is for hand washing only.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.(front handsink)
- Manual ware washing with sanitation cycle. Ensure 3-compartment sink is set up with a wash/rinse/sanitize compartment.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course for every shift during hours of operation.
- Equipment used in storing food inside reach-in cooling units not properly cleaned. Food contact surfaces unsightly (dirty or not clean). Ice machine and cold hold units lack cleanliness. Clean food contact surfaces.
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07/13/2015 | 80 |
- Employee dumping drinks in hand sink(Front hand sink Ice and Coffee) Use this sink is for handwashing only.
- No soap at the hand washing sink.(In kitchen) Supply every handwashing sink with soap.
- Storing toxic next to food items.(Bleach next to sugar) Store toxic items away from food and other items needing protection by spacing or partitioning.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course
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02/23/2015 | 87 |
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement. Beans label faded, Flour missing label on clear tub.
- Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. The establishment must have water under pressure at each access point in the food establishment during all hours of operation. Provide that front hand sink at counter has hot water access.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Provide that there is a certified food manager on shift at establishment at all times.
- Most of the reach-in units lacked thermometers, Provide that all units have thermometers
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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10/03/2014 | 83 |
- Observed employee not washing hands for 20 seconds. Employee was taught on site on hand washing process.
- Wait staff was observed picking up dirty dishes and serving clean plates with food to customers.
- Observd fish in grocerry bags iwth no manufacturing label. Management does not know where fish is purchased. Red-tag#000388
- Observed employee not using gloves or 2 safeguards when working with ready to eat foods.
- No bare hand documentation.
- Observed raw meats above menudo and cooked cactus.
- Observed wait staff with no hand sink. Open food handling was observed. Install or relocate drink station to where hand sink is accessible.
- Observed gnats and ants in the kitchen. Provide for pest control receipt.
- Observed mechanical ware washing with no soap. The three compartment was not set up correctly
- No certified food manager on site at the time of inspection.
- Observed reach in cooler without thermometer.
- Observed tortilla holders in the dry rack ready to be used with food debris.
- Observed cups not completely dry. They had water condensation.
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05/09/2013 | 66 |
- Observed raw shelled eggs stored above produce in one fridge and raw shelled eggs stored above prepared food in another fridge. Ensure raw animal products, such as raw shelled eggs, are stored below and away from ready to eat foods and prepared foods.
- Observed packages of shredded cheese that were opened 2 days ago in fridge without a date label. Ensure opened packages of potentially hazardous foods that are kept for more than 24 hours are date labeled with a USE BY DATE. The USE BY DATE should not exceed 7 days and the day the package is opened shall count as day 1.
- 229.166 (g) (1) (A) HWS not provided. At time of inspection, there is not a handsink located at the waitress station where ice and drinks are dispensed or there is not one easily accessible. Ensure there is a handsink located at the waitress station or relocate ice and drink dispenser to an area where there is a handsink.
- At time of inspection, handsink in kitchen did not have paper towels. Ensure handsinks are equipped with paper towels at all times.
- Observed box of coffee filters and pack of coffee creamer stored next to toxic items (cleaning chemicals) on shelf in waitress station. Ensure food items and single service items are not stored next to toxic items. Toxic items should be stored below and away. Corrected on site
- Observed inside lip of ice machine with a sludge like substance. Ensure inside of ice machine is routinely cleaned to prevent accumulation of debris.
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11/06/2012 | 80 |
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