Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed,
No violation noted during this evaluation. | 01/04/2016 | Risk Factor | |
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: At the back kitchen handwashing sink, the hot water handle above the sink basin was not working.
Correction: We require that the hot and cold water be controlled from the handles above the sink basin at all handwashing sinks (and all other sinks), at all times. This violation was immediately corrected by the establishment management.
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05/28/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: The handle of the ice scoop was touching the ice, in the ice bin at the front soft drink dispenser unit.
Correction: The handle must always be up, out of the ice. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tamales in the reach-in refrigerator below the cold food prep bar were "out of temperature." The tamales were at 46 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The tamales were discarded by the restaurant management. This corrected the violation.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water handle at the back kitchen handwashing sink is not working.
Correction: We require that all handwashing sinks (and all other sinks) have both hot, and cold, water, at all times, controlled from the handles above the sink basins. This repair needs to be taken care of as soon as possible.
- Critical: Backflow Prevention, Air Gap*
Observation: The sprayer head associated with the rinse arm, in front of the mechanical dishwasher, is extending below the "top lip" of the table below, when hanging freely.
Correction: We require that there be an air gap at least 1 " wide, between the bottom of the sprayer head, and the "top lip" of the table below. This is a back-flow prevention issue. Back flow prevention issues are considered "critical." The hose associated with the rinse arm assembly is broken. This repair needs to be taken acre of as soon ass is possible.
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01/07/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Package Integrity* (repeated violation)
Observation: There was one large can of jalapenos, and there was one large can of stewed tomatoes, with dents in top seams-but being stored among canned goods intended for service to customers.
Correction: Cans with dents in top, bottom, or side seams may not be used for service to customers. Cans need to be inspected, for dents in seams, as soon as deliveries arrive and cases are unpacked. Cans with dents in top, bottom, or side seams need to be immediately separated from canned goods intended for service to customers, stored in a special area, designated with a sign, (which can be hand written) which says "damaged cans only." The cans with dents in seams may be stored in this specially designated area until they can be returned to the supplier for reimbursement, or they may be discarded. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods were "out of temperature" in the walk-in refrigerator. Diced tomatoes in the large plastic storage container were at 50 F. Mexican style custard was at 48 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. The diced tomatoes were immediately discarded by the establishment management, at our request. A service call was immediately placed by the establishment management to have the walk-in refrigerator serviced/maintained. No potentially hazardous foods may be stored in the walk-in refrigerator until it is again capable of holding all foods at 41 F, or lower, at all times.
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07/10/2014 | Routine | |
Handwshing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed,
- Critical: Package Integrity* (corrected on site)
Observation: There was one large can of jalapeno nacho slices with a dent in the top seam, but was being stored on the rack of canned foods intended for service to customers. There was one large can of tomatillos with a dent in a seam, but was being stored on the rack of canned goods intended for service to customers.
Correction: Cans with dents in top, bottom, or side seams may not be stored on the rack containing canned goods intended for service to customers. Canned goods need to be inspected for dents on top, bottom, and side seams, as deliveries arrive at the restaurant, and cases are unpacked. Cans with dents in seams need to be immediately segregated. Cans with dents in seams may be held for reimbursement, but they must be held in a special area designated for "damaged cans only"-such as in the managers office-not on the canned goods storage rack. A sign (which can be hand-written) must be posted in the special area where the damaged cans are to be temporarily stored-until they can be returned to the supplier. Or they may be discarded. This violation was immediately corrected by the establishment management.,
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: The handle of the ice scoop was touching the ice, in the ice bin, in the soft drink preparation area/beverage service area.
Correction: We require that the handles of the ice scoops always be up, out of the ice. This violation was immediately corrected by the establishmnet management.
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02/05/2014 | Routine | |
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Handwashing Signage/Handwashing Facilities
Observation: The required sign which says "employees must wash hands" is missing in the mens' restroom.
Correction: We require that there be a sign at all handwashing sinks, in restrooms, which employees may use, which says something to the effect of "employees must wash hands." This sign needs to be out back in place in the mens' restroom.
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10/10/2013 | Routine | |
Handwashing facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 05/14/2013 | Risk Factor | |
Handwashing facilities were being maintained properly. No food temperature prpoblems were observed.
- Equipment - Good Repair and Proper Adjustment
Observation: There is gray duct tape being used to seal two steel table surfaces together, on the left side of the mechanical dishwasher. There is black duct tape being used to create a water-tight seal between the back of the steel table, and the wall behind, on the left side of the mechanical dishwasher. Also, on the inside face of the entrance door of the walk-in refrigerator, there is plastic wrap tied together, being used as a substitute for a proper smooth, cleanable, door handle.
Correction: Duct tape may not be used for repairs, because duct tape introduces rough surfaces not easy to keep clean at the bacterial level. Also, plastic film, twisted and wrapped together may not be used for repairs, because the platic wrap intoduces places in which bacateria may hide, andmay grow. Not easily cleanable. The seal between the two steel table tops, next to the mechanical dishwasher, needs to be durable, and smooth. Proper smooth welding may be used to properly seal together the two steel table tops. Silicone may be used. Silicone may be used to seal the steeel table back to the wall. And, if a handle is to be installed to the inside of the entrance door to the walk-in refrigeator (a very good idea), only smooth, easily cleanable, durable materials may be used. We strongly recommend that a properly working metal handle be installed on the inside face of the entrance door to the walk-in refrigerator.
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01/09/2013 | Routine | |
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