No Violations. This restaurant is very clean and well kept. Management is strongly oriented to food safety and quality.
No violation noted during this evaluation. | 01/26/2016 | Routine | |
No Violations. Restaurant is very clean and well kept. Manager and employees practices good food safety habits.
No violation noted during this evaluation. | 09/29/2015 | Routine | |
Inspection done during standardization. Facility is well kept. Spoke on proper cooling techniques.
No violation noted during this evaluation. | 06/17/2015 | Routine | |
No violations. Kitchen is well kept, employees practicing good food safety habits.
No violation noted during this evaluation. | 03/11/2015 | Routine | |
Violations were discussed and or corrected during the inspection. 2013 Food Code requirements were reviewed. Thank You.
- Person in Charge (corrected on site)
Observation: Employees are not informed of their responsibility to report with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A).
Correction: Ensure employees are informed as to transmissible disease spread, as specified under 2-201.11(A). Information was given while on site.
- Critical: Hands and Arms - Clean condition* (corrected on site)
Observation: No hand washing observed during the food inspection as employee touched and handles food and food equipment.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Several TCS food items found cold holding above 41 degrees F.
Correction: Food was relocated and or discarded as needed. Ensure thermostat is set to allow foods to maintain a temperature of 41F or below.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/15/2014 | Training | |
During the inspection, the bottom of the raw prep unit was observed not be cold holding adequately to maintain TCS foods at 41 degrees or below. TCS foods were relocated and/or discarded. The facility has an employee health plan and all employees have food handler cards. Thank you.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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06/23/2014 | Risk Factor | |
During the inspection, the new Food Code regulations were reviewed. Employee health, no bare hand contact with ready to eat food, and hand washing was reviewed. The manager has renewed his Certification for Food Service Manager. Thank You.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling shrimp were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/18/2014 | Routine | |
The facility is clean and organized. Employees have food handler cards. Hand washing, employee health, and no bare hand contact with ready to eat foods were reviewed. Thank You.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
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10/03/2013 | Risk Factor | |
All employees have food handler cards. During the inspection, employee health, no bare hand contact with ready to eat foods, and proper hand washing was reviewed. Thank You.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sliced tomatoes, beef and corn, chicken and vegetables, and raw beef are cold holding at improper temperatures in the prep units..
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Floors, Walls, and Celings - Cleanability
Observation: The upstairs, storage area, floor is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings; Protected
Observation: The back door does not close properly, and flies are able to get into the facility.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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07/22/2013 | Routine | |
The facility was clean. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment. The manager has information to obtain the food handler cards.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Shredded beef hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The knife used to prepare tacos at the taco station, as well as the taco holding station itself, are in need of cleaning Visible food debris observed.
Correction: Clean food-contact surfaces of the knife and the taco station no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Physical Facilities in Good Repair
Observation: The storage room floor is chipped.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/26/2013 | Routine | |
The facility needs a backflow preventer at the mop sink. During the inspection, cooling and employee health was discussed. The facility is clean and employees have food handler cards. Thank You.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/18/2012 | Risk Factor | |
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