| No violation noted during this evaluation. | 12/15/2015 | Physical Recheck |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: The raw chicken shall not be stored over the raw meat in the display case.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Band saw needs additional cleaning.
- Package integrity
Observation 2 large cans of refried beans with severe dents found on shelf - they were removed. Mexican soft cheese also found in grocery that was moldy - also taken off of the shelf.
- Foods prepared in a private home may not be used of offered for human consumption
Observation: Homemade tamales shall not be for sale - they have to be made in an approved kitchen. Tamales were removed from display reach-in. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: In the grocery area do not store the toxic cleaners over the canned goods.
|
12/08/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager is needed
|
06/24/2015 | Physical Recheck |
- Miscellaneous sources of contamination
Observation: Do not place food equipment in mop sink. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - bandsaw, slicers, reach-in and sliding glass door reach-in.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The wall near the bandsaw needs additional cleaning,
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Store raw chicken in the display case below the raw meat and not right up against the raw meat to protect against possible cross contamination. Foods were moved
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection manager is needed.
- Eating, drinking, or using tobacco
Observation: Employee's food and drink shall not be on prep table. They were moved
- Hand drying provided
Observation: Paper towels are needed at kitchen handsink. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Charcoal lighter fluid found over food equipment in kitchen - toxics were moved
- Handwashing cleanser, availability
Observation: Soap is needed at kitchen hand and restroom handsink. Corrected
|
06/09/2015 | Regular |
- Maintaining premises free of litter and unnecessary equipment
Observation:Continue to work on back storage room walls and floors. Repair as time and money permit, also repair floor in dining area to cover bare wood.
|
12/01/2014 | Physical Recheck |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken legs above raw beef in reach in meat case.
- Physical facilities maintained in good repair
Observation:Repair flooring in dine in area so bare wood is not exposed. Repair drywall so it is sealed in dine in area and back storage area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Provide dates to prepared foods held longer than 24 hours.
- Plumbing
materials, design, construction and installation
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Ground beef was 59 deg F. Beef was made on 11/24 in the afternoon. Product was discarded.
- Foods are cooled using appropriate methods
Observation: Do not store cooling meat tightly covered in reach in. Separate into smaller containers or use an ice bath to aid in cooling.
- Using a handwashing sink- operation and maintenance
Observation:Repair handsink in kitchen. Use utility sink for handwashing until handsink is fixed.
|
11/25/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean meat cooler, do not use grocery bags for food storage
- Restriction-presence and use
Observation: RAID found in kitchen
- Eating, drinking, or using tobacco
Observation: No eating in the kitchen. Personal cups must have a lid and straw and be stored on non-food contact surfaces.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Handwashing cleanser, availability
Observation:No soap at kitchen handsink
- Separation from food, equipment, utensils, linens, and single service
Observation: Soap and other toxics above food contact items on shelving unit.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Cleanability of floors, walls, and ceilings
Observation: Clean floor in storage room by 6/10/2014. Repair floor where the wood is exposed by 6/24/2014
- Where to wash
Observation: Employee washed hands at 3 compartment sink
- Hand drying provided
Observation: No paper towels at kitchen handsink
- Bare hand contact with ready to eat foods
Observation: Employee was assembling ready to eat foods with her bare hands.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Beans made 5/29/14 were 50 deg F
|
05/30/2014 | Routine |
- Cleanability of floors, walls, and ceilings
Continue working on floor repair
- Handwashing cleanser, availability
No soap at kitchen handsink.
- Outer openings are protected
Seal gap at bottom of back door.
- Roasts held at a temperature of 130°F or above
Keep prep table lid closed to maintain 41F.
- Capacity, availability, and pressure of hot and cold water
No hot water in restroom sink.
- Cleaning procedure
No soap at kitchen handsink.
- Laundry facilities
requirement, location, and use
- Responsibilities of Permit Holder
Post license.
- Miscellaneous sources of contamination
Bag of onions on floor
|
10/11/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
No water comes out when hot water spigot turned on in restroom - repair.
- Posting of a valid license
Post license and inspection report in view of the public.
- Cleanability of floors, walls, and ceilings
Continue to plan to repair floor. Replace missing ceiling in store room (furnace and freezers).
- equipment food contact surfaces and utensils clean to sight and touch.
Clean shelving throughout store.
- Multiuse food contact surfaces are cleanable
Chest freezers are in bad shape (lids will not close). Replace/repair. Do not use duct tape to repair.
- Outer openings are protected
Seal gap at bottom of back door (pest entry point).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
In some coolers, food (in to-go containers) not date marked. Label with either the date placed in cooler or the throw out date (seven days once it is made (day 1)).
- Responsibilities of Permit Holder
Post license and inspection report in view of the public.
- Cleaning procedure
No soap at handsink.
- Food temperature measuring devices are provided and readily accessible
Thermometers are needed in all coolers that contain potentially hazardous food.
- Handwashing cleanser, availability
Soap needed at kitchen handsink.
- Food is properly labeled
In some coolers, food (in to-go containers) are not labeled. Label container with contents.
|
09/30/2013 | Routine |
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
06/20/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark the ceviche.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean knives on knife rack.
- Handwashing cleanser, availability
Clean the kitchen handsink, move the bandsaw it is not in front of the handsink, Paper towels are needed at handsink.
- Using a handwashing sink- operation and maintenance
Clean the kitchen handsink, move the bandsaw it is not in front of the handsink, Paper towels are needed at handsink.
- Miscellaneous sources of contamination
Cover bulk foods.
|
06/11/2013 | Routine |
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