- [1] Original container; properly labeled
Observed food items in shallow pans not labeled with proper dates. All items that have been cook/cooled and placed in shallow pans must be labeled with date. Correct by the end of the day
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed shallow pans in walk in cooler not covered. All pans must be covered to prevent possible cross contamination. Correct by the end of the day.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Chicken @ 37 f; Beef 36 f; Beans 37 f; Rice 38 f; Pork 38 f. All food items stored in shallow pans. Reach in coolers @ 40 f. Cheeses 40 f; Beef 38 f; Chicken 38 f;; Sliced tomatoes @ 40 f. All food products stored properly and inside cooler very clean. Server cooler @ 39 f. All salsa stored in food grade containers. Hot holding: Chicken @ 172 f; Pork 173 f; Beans 170 f; Rice 158 f. All serving utensils clean and stored properly. Freezer 0 f. All food products frozen. No issues with cook/cooling process - all cook-cooled foods @ 37-41 f. Prep areas clean and well maintained. All food bins clean - all serving utensils clean and stored properly - w/ handle up. Knives and storage clean.Utensils; cookware; plates; glasses clean and stored in clean location. Ice machine and bins clean. Scoops stored in clean containers handle up. Hood/stove/fryer area clean and well maintained. Handsinks stocked properly and accessible. Scullery sinks operational and no leaks observed. Dish Machine @ 50ppm. Floors and counters clean. *Customer area clean and well maintained.*Observed proper food handling onsite.*Discussed no bare hand contact to ready to eat items with Alvaro - No issues gloves on hand. Observed glove use while onsite. *No employee has failed serve safe exam in last year.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Bar gun and holder clean. Ice bins clean and scoop ok. Reach in coolers @ 40 f. All dates current on drink products. Floors and bar area clean. Glasses and barware clean and stored in location. Tap lines and drains clean.Glass machine @ 50ppm.
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9/24/2015 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed food in shallow pans not covered in walk in cooler. Cover all food items that have properly cooled in walk in coolers. Cover all food items on regular basis. Discussed with Alvaro.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hood screens in need of cleaning. Clean all hood screens by 11/4/14.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Chicken @ 38 f; Beef 38 f; Beans 37 f; Rice 38 f; Pork 38 f. All food items stored in shallow pans. Reach in coolers @ 40 f. Cheeses 39 f; Beef 39 f; Chicken 39 f;; Sliced tomatoes @ 39 f. All food products stored properly and inside cooler very clean. Server cooler @ 40 f. All salsa stored in food grade containers. Hot holding: Chicken @ 166 f; Pork 168 f; Beans 170 f; Rice 158 f. All serving utensils clean and stored properly. Freezer 0 f. All food products frozen. Prep areas clean and well maintained. All food bins clean - all serving utensils clean and stored properly - w/ handle up. Knives and storage clean.Utensils; cookware; plates; glasses clean and stored in clean location. Ice machine and bins clean. Scoops stored in clean containers handle up. Hood/stove/fryer area clean and well maintained. Handsinks stocked properly and accessible. Scullery sinks operational and no leaks observed. Dish Machine @ 50ppm. Floors and counters clean. *Customer area clean and well maintained.*Observed proper food handling onsite.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Bar gun and holder clean. Ice bins clean and scoop ok. Reach in coolers @ 40 f. All dates current on drink products. Floors and bar area clean. Glasses and barware clean and stored in location. Tap lines and drains clean.Glass machine @ 50ppm.
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11/4/2014 | Routine Inspection 1st | 97 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back of handsink by cook line in need of new caulking to seal sink to wall. Correct by 12/10/13.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed frp wall above makeup coolers dirty with food stains. Clean on regular basis to maintain sanitary conditions and to prevent cross contamination of clean serving utensils stored in that location. Correct by the end of 12/4/13.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Chicken @ 38 f; Beef 38 f. Chicken cooling after 2hrs @ 85; Discussed cooking and cooling process - no problems noted. All items cooling are in shallow pans. Reach in coolers @ 40 f. Cheeses 39 f; Beef 39 f; Chicken 39 f; Shrimp 37 f; Sliced tomatoes @ 39 f. All food products stored properly and inside cooler very clean. Server cooler @ 40 f. All salsa stored in food grade containers. Hot holding: Chicken @ 148 f; Pork 145 f; Beans 146 f; Rice 148 f. All serving utensils clean and stored properly. Freezer 0 f. All food products frozen. Prep areas clean and well maintained. Utensils; cookware; plates; glasses clean and stored in clean location. Ice machine and bins clean. Scoops stored in clean containers handle up. Hood/stove/fryer area clean and well maintained. Handsinks stocked properly and accessible. Scullery sinks operational and no leaks observed. Dish Machine @ 50ppm. Floors and counters clean. *Customer area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Bar gun and holder clean. Ice bins clean and scoop ok. Reach in coolers @ 40 f. All dates current on drink products. Floors and bar area clean. Glasses and barware clean and stored in location. Tap lines and drains clean.Glass machine @ 50ppm.
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12/4/2013 | Routine Inspection 1st | 97 |
- [4] Facilities to maintain product temperature
40) Hot holding unit not maintaining proper temperature (left hand side of steam table) - ground beef and shredded beef at 120F - 135F; chicken at 135F - 140F. Repair unit to maintain 140 degrees F or above to prevent bacteria growth. Unit adjusted on-site an chicken and beef was re-heated to 165F and put back in steam table - checked holding above 140F at the end of inspection - corrected.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered in walk-in. Except during cooling; all food products must be covered to prevent potential contamination. Corrected on-site.Ensure containers are labeled with date and time the product was cooked/prepared.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit (cook-line meat make-up unit). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide accurate chlorine chemical test kits to verify sanitizer concentration of dishwasher (dishwasher sanitizer level must be checked on a daily basis) and wiping cloth sanitizer buckets. *wiping cloth bucket was checked with no chlorine at time of inspection - chlorine added and checked at 100 ppm chlorine*
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chlorine chemical test kits to verify dishwasher sanitizer concentration.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-cook-line meat make-up unit needs thermometer *see note above -all product (cooked pork; raw beef) inside unit checked at 38F-40F-cook-line produce make-up unit checked at 40F *product in top loader area at 40F-45F - ensure lid remains closed to ensure temperature remains at 40F or below.-hot holding: -chicken/beef on left hand side of unit at 120F-140F *see note above -beans; rice; sauce; pork on right hand side of unit at 145F-160F-walk-in at 37F -cooked and cooled rice; beans; chicken; beef at 39F-40F -raw meats all less than 40F-discussed cooking and cooling procedures - ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours( using ice baths; small/shallow containers and ice wands; etc.) and then put into walk-in to finish cooling from 70F to 40F within an additional 4 hours. If products do not cool from 140F to 70F within 2 hours; only 4 hours total allowed to cool product to 40F or below.-raw product stored on bottom/separate shelf - no cross-contamination issues noted-freezers less than 40F-dishwasher checked at 100 ppm chlorine-ice machine clean; scoop stored properly-salad make-up unit at 40F-chemicals labeled and stored properly-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.Facility has additional CFPM: Sergio Gonzales; M100007; exp: 12/15/14. Ensure certificate is posted in facility. *No CFPM available at time of inspection - per operator; usually at least one CFPM is always on-site. Facility is a risk category 4 facility. At least one CFPM must be on-site at all times of operation. Future CFPM violations will result in point deduction.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-ice bin scoop stored properly-reach-ins all less than 40F-dishwasher checked at 100 ppm chlorine *ensure dishwasher sanitizer level is checked on a daily basis-restrooms stocked and clean
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9/18/2012 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected - reach-in holding at 38F.
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4/29/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
40) Cold holding unit (small 2-door reach-in next to steam table) not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Move all product in unit to other reach-ins or walk-in until refrigerator can be repaired.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (inside small 2-door reach-in next to steam table including gaskets; freezers and wire shelving in walk-in). Clean surfaces and maintain clean.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-hot holding: -chicken 158F -pork 150F -beef 160F-cook-line make-up unit at 38F -raw fish 37F -raw beef 38F -raw chicken 38F-freezers all less than 0F-walk-in at 36F -cooked and cooled rice; bean; chicken; pork; beef at 39F-41F -raw beef 39F-raw product stored properly; no cross-contamination issues noted-discussed cooking and cooling procedures with no problems noted-salad make-up unit at 40F-ice machine clean; scoops stored properly-food and single service items stored 6" above ground-chemicals labeled and properly stored-dishwasher checked at 100 ppm *ensure dishwasher sanitizer level is checked on a dialy basis-chemical test kits available-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-reach-ins less than 40F-dishwasher cheked at 100ppm chlorine-ice scoop stored properly-alcohol advisory sign posted as required-restrooms stocked and clean
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4/20/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:Violations noted on the previous inspection (dated 6-18-2010) have been corrected.
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6/21/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Label all bulk white powders not in their original labeled container and not easily identified by sight to prevent misuse. (Corrected on-site).
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish machine is not sanitizing properly. Tested 0ppm chlorine residual. Repair. Until such time as the unit is repaired; the glassware and other dishes that must be sanitized may be done in the 3-compartment sink or the kitchen dish machine. Disposable service may also be used. This is a 48 hour correction (by 10AM on 6-21-10).
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The lid on the underside of the chest freezer had detatched exposing the underside insulation. Repair or replace to prevent insulation from falling into or on the packages of meat contained within the freezer.
- [1] Non-food contact surfaces of equipment and utensils clean
There is a general accumulation of grease on the outside of the equipment (microwaves; refrigerator doors; etc.) at or near the cook line. Clean and maintain clean.
- [1] Installed; maintained
The cold water faucet valve on the 3-compartment sink is not operational. The faucet valve will not completely shut off the cold water and therefore it may be difficult to properly temper or mix hot and cold water as well as be impossible to shut off the water supply in the event of a valve failure downstream of the faucet - repair or replace.
- [1] Lighting provided as required; fixtures shielded
Replace the burned out overhead fluorescent light bulbs over the cook line and in the walk-in cooler.
- General Comments that relate to this Inspection
NOTES; OBSERVATIONS AND RECOMMENDATIONS:- All food product temperatures observed were within regulation (e.g. veg. soup 180F; pork 155F; ref. beans 155F; chunky beef 144F; chili sauce 149F; chili verde 140F; rice 162F; ground beef 170F; chicken 145F; beef 43F; cooked beef 43F; walk-in 42F). Cold hold at 40F or less and hot hold at 140F or higher. Always heat product on the stove or microwave before placing in hot holding units. Leftovers must be rapidly heated to 165F prior to hot holding at 140F. Food product must be cooled from 140F down to 40F within 4 hours.- Ensure that sanizier bucket water and dish machine sanitizer is maintained at 50-100ppm. Dish machine tested 50ppm; sanitizer bucket tested 200ppm (high)(corrected).- Recommend that an additional sanitizer bucket be placed at the cook line area for the convenience of the cook to wipe down food contact surfaces when busy without having to go into the drink service area.- All hand washing stations were stocked and operational.
- General Comments that relate to this Inspection
NOTES:- Do not store any items (stir utensils) in the customer food (ice) except the ice scoop. If ice is needed for the stir utensils then a separate container may be set up. All ice must be drained.
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6/18/2010 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Previous violation corrected. Cold table on cook line @ 40 F air temp. Foods: Raw beef @ 42 F.; slice tomatoes @ 43 F. Cold unit in service area @ 39 F air temp. Foods: pico de galo @ 39 F.; Ranch dressing @ 39 F.
- General Comments that relate to this Inspection
Previous violation from 7/13/09 has been corrected. Chlorine sanitizer in glass washer @ 100 ppm.
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7/29/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Cold tables show temperatures between 52 - 58 F below. Shredded beef @ 54 F. Raw chicken @ 42 F. On second table sour cream @ 58 F. Grated cheese @ 61 F below. Have cold units serviced to maintain temperatures @ 40 F. or below.
- [2] Food protected during storage; preparation; display; service; transportation
Soda drink can stored in drink ice. Do not store drinks in ice intended for consumption to prevent contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Unable to detect chlorine sanitizer in dish machine.
- General Comments that relate to this Inspection
No other violations noted. Wal ins @ 40 f and 40 F. Refritos @ 40 F. Cooked beef @ 38 F. Hot holding: refritos @ 157 F.; rice @ 147 F. Soup @ 195 F. All freezers below 10 F. Chlorine sanitizer in dish machine @ 100 ppm. In bucket with wiping rags @ 200 ppm. All hand sinks stocked. Had to wait several minutes at hand sink on cook line for warm water. MJake sure that cook staff are washing their hands as often as they should be.Carnitas were being cooled in 2" metal hotel pans. Temperature @ 178 F. Discussed cooling procedures with CFPM including the need to cool from 140 F to 70 F. within 2 hours and an additional 4 hours uncovered in walk in to cool to 40 F. Left information regarding various cooling methods. Left cooling log and requested that CFPM use it to creat a curve for various foods.
- SECTION XVI: GENERAL COMMENTS
No additional violations noted. Cold unit with dairy @ 28 F.
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7/13/2009 | Routine Inspection 1st | 90 |
- [2] Potentially hazardous food properly thawed
Operator thawing frozen shprim and beef tripe in standing water. Advised operator to thaw only within the walk-in cooler or fully submerged under a constant flow of cold running water. (CORRECTED ON SITE)
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine not sanitizing properly. Tested 0ppm chlorine residual. Do not use until repaired and obtaining 50-100ppm chlorine residual.
- General Comments that relate to this Inspection
NOTES:All food product must be reheated to 165F for a minimum of 15 seconds prior to hot holding at 140F on the steam table. Any leftovers must be cooled from 140F to 40F within 4 hours. Continue to use the 4" hotel pans and ensure the product is no more then 2" in depth. Keep uncovered for a short time outside the walk-in to get rid of the majority of heat then move to the walk-in cooler. Keep uncovered until cooled. Cold hold at <40F. Stir hot holding product on the steam table frequently to help maintain even temperature distribution. Keep lids on top service reach-in coolers closed when not busy to help keep cold food cold.Went over surface sanitation procedures with operator and exclusion of ill employees.
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4/4/2008 | Routine Inspection 1st | 94 |
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