- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Multiple stainless steel containers had old date stickers left on after ware-washing.
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12/01/2015 | Regular |
- Eating, drinking, or using tobacco
Observation:Personal drink on cutting board and food prep areas.
- Bare hand contact with ready to eat foods
Observation:Bartender cutting lemons with bare hands, employees using styrofoam cups to fill salsa containers
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Chorizo and refried beans holding in steam table at 60-70 deg F.
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05/08/2015 | Regular |
| No violation noted during this evaluation. | 12/17/2014 | Regular |
- 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: Pans of rice, pan of shrimp and pans of chorizo were cooked and sat out at room temperature. Food is between 66-85F. Once food is at 135F, place in cooler to cool from 135-70F in 2 hours, then 70-41F within another 4 hours.
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06/27/2014 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
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10/30/2013 | Routine |
- 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
Beans made yesterday night 66F, chicken 48F, also made last night - both in deep pans . Food made just 2 hrs ago has already cooled to 47F within 2 hrs. Beans made today have been placed in shallow pans. Both foods made today are being cooled properly. Those made last night are not. Both foods discarded.
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10/25/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Label containers of sanitizer and also do not store sternos over food items. Concentration of sanitizer in spray bottles is too strong 400 ppm quat and will leave a toxic residue.
- Common name-working containers
Label containers of sanitizer and also do not store sternos over food items. Concentration of sanitizer in spray bottles is too strong 400 ppm quat and will leave a toxic residue.
- 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
Container of carne asada 57F, beans 59F and 46F, chicken 44F, all made yesterday and the day before and in the walk-in. Food all in deep pans - the deeper it is the harder it is to cool down. Chicken enchilidas made 2 hrs ago are 81F. You have 2 hrs to take the food from 135F to 70F, if this is accomplished you have an additional 4 hrs to bring it down to 41F. Use shallow pans, stainless steel, ice paddles to help facilitate rapid cooling. Foods were all discarded.
- Poisonous or toxic materials used and applied
Label containers of sanitizer and also do not store sternos over food items. Concentration of sanitizer in spray bottles is too strong 400 ppm quat and will leave a toxic residue.
- Eating, drinking, or using tobacco
Employee drinks found on bulk container of beans. Store employee drinks on a bottom shelf. Drinks were moved. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw meat over beer kegs and do not store raw chorizo over package of cooked meat in the same container to protect against possible cross contamination. Corrected at time of inspection
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10/17/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/22/2013 | Routine |
- Foods are cooled using appropriate methods
Azzro and Carnito sitting out to cool. Carnito at 75F was discarded. Azzro was between 120F and 130F - reheated and cooled. Write on date marking sticker the time the food was placed in the container. Cooling process - 1) two hours to go from 135F to 70F
- equipment food contact surfaces and utensils clean to sight and touch.
Clean white seperator plate in ice machine.
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05/08/2013 | Routine |
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