- General Comments that relate to this Inspection
All violations from the last inspection have been correctedAdvisory has been posted. Highly recommend printing directly on the menu
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10/7/2015 | Routine Reinspection 2nd | 100 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Still need to post raw/undercooked advisory.
- General Comments that relate to this Inspection
All other violations had been corrected besides the advisory.Utensils properly stored Spanish rice from 9/30 @ 40FRefried beans from 9/30 @ 38F Contact has purchased a digital thermometer for staff
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10/5/2015 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed in walk-in fridge: refried beans from 9/27 49F; Spanish rice from 9/27 50F; Shredded pork from 9/28 46F; shredded beef and potatoest from 9/28 47F.Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth. All items were voluntarily discarded - corrected on site. Addressed cooling with contact who said they are using ice baths to cool food items. Recommend using shallow restaurant pans for cooling items and do not cover with plastic wrap until items have completed cooled to facilitate proper cooling.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
A stem thermometer is available for staff but the range is from 50F to 550F. Thermometer is not appropriate for staff to monitor cooling activities. Must provide accurate thermometers.
- [1] Storage; handling of clean equipment / utensils
Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility is serving ceviche that is made from raw shrimp. Dish is maintained in cold holding at all times and pH tested between 4.0 and 4.3; Need to post raw/ undercooked advisory if serving ceviche from raw fish or shrimp.
- General Comments that relate to this Inspection
Ice machine clean/scoop storage goodHandsinks clean and stockedBathrooms clean and stockedFridges <=41FFreezer <=0Fsteam table: Spanish rice 188F; refried beans 190FMeat slicer is used once a week; ensure the unit is sanitized and cleaned prior and after use to prevent cross contaminationSanitizer bucket 100 ppm Cl. All other food storage goodFood expiration dates currentReviewed no bare hand contact with ready to eat food regulations No pest activity observedFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/29/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No cooling was occuring during the inspectionAll food items in the walk-in fridge were 42-45F; facility has had door open for extended amount of time while items were being moved in unit. Keep door clsed as much as possible to keep food items <=40FAll other fridges <=40FFreezer <=0FHandsinks clean and stocked; ensure sure handsinks are not blocked by mobile drink holdersBeans 171FRice 164FContact said the plastic on tortilla press is changed daily Ice machine clean/scoop storage goodFood storage goodSanitizer bucket 100 ppm ClMeat slicer clean
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8/6/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed food not covered in the walk-in fridge and in the make-up table. Except during cooling; all food products must be covered to prevent potential contamination. Corrected on site; all items were covered with a lid or plastic wrap.
- [2] Potentially hazardous food properly thawed
Observed incorrect thawing; observed raw meat in a meat pan out on a counter. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. Corrected on site; meat was covered and placed in the walk-in fridge.
- General Comments that relate to this Inspection
Operator is going to fax a copy of the certified pest operator report for review after the treatment tomorrow. Did not observe and evidence of vermin in facility or in sticky traps. Reviewed with operator and staff that when sanitizer buckets are changed; the rags and water should also be changed to prevent contamination and facilitate proper sanitization of surfaces.Freezer <=0FWalk-in fridge <=41FRice 42FRed sauce with meat 41FMake-up table <=41FHot holdingRice 168FReach-in fridge 41FObserved a tub of tamale corn husks under the hand towel dispenser; recommend not storing food under the dispenser or relocating the dispenser over the handsink to prevent food contaminationHandsinks clean and stockedIce machine clean/scoop storage ok
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12/26/2013 | Routine Inspection 2nd | 96 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedAll food storage goodHandsinks clean and stockedPlastic flooring is being used in the walk-in fridge. This sheeting is approved; need to check under sheet periodically to look for mold or polling water. Clean underneath as needed and replace when it is becoming worn.All food containers labeled and scoop storage goodIce machine clean/ice scoop storage goodThermometer available to cookbeans in walk-in fridge 42F All shelving with exposed wood has been replaced with metal shelves Sanitizer bucket 100 ppm ClFacility has a contract with a CPO for monthly spraying; suggest using sticky pads for monitoringWalls around three compartment sink have been repainted and grease in ceiling and walls near hood have been cleaned and degreasedFacility will receive a 2nd routine inspection later this year
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5/10/2013 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed pineapple juice in the original container in the walk-in fridge and evaporated milk in the original container in the reach-in fridge on the cook line; Once food is taken out of original container must be placed in a clean; food grade container with a cover or lid to prevent food contamination that is not the original container.Observed food in both the walk-in fridge and in the reach-in fridges that were not labeled. Need to label food containers to prevent food contamination and proper handling.Need to label all container with white powers (e.g. sugar; flour; cleaning chemicals; etc.) to prevent food contamination
- [2] Food protected during storage; preparation; display; service; transportation
Observed a bag of onions product stored on floor next to a car battery. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed food in all cold holding units not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops in dry ingredients stored with handle in the product; also observed a container of sugar where a cup was being used as a scoop; scoops must have a handle to prevent contamination and minimize hand contact. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Cook did not have a thermometer in the kitchen to test cooking and cooling processes. Chlorine test strips were also not available.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The shelves across from the ice machine are dirty; especially on the bottom shelf where cooking utensils; dry ingredients and pots are stored. One the shelves is wood and becoming worn and sections of exposed wood are apparent. Shelves should be degreased and cleaned; wood shelf needs to be repaired or replaced so it is smooth; sealed and cleanableShelving units in the walk-in fridge are very rusted. Shelves need to have rust removed and must be sealed; smooth to facilitate proper cleaning. The floor of the walk-in fridge is also very rusted. This will also need to have rust removed and will have to be sealed. This will need to occur in the next tow years or if floor becomes pitted.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Did not observe sanitizer buckets with sanitizer solution in either the kitchen or for cleaning of tables in the front of facility.
- [4] Number; convenient; accessible; designed; installed
Observed the front hand was obstructed by mobile drink containers. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Contact said they have seen cockraoches in the facility about once a month. Current CPO is Orkin. Facility needs to be deep cleaned and pest abatement efforst need to be increased. Keep CPO reports on site for review.
- [5] Necessary toxic items properly stored; labeled; used
Observed a bag of onions on the floor next to a car battery. Observed white powers on the shelf above the 3 compartment sink; on the bottom self to the left of 3 compartment sink and on a standing shelving unit to the right of the 3 compartment sink with glass and cookware. Contact said it was a power used to kill coach roaches; This practice must stop and the kitchen and all items in the shelving unit must be cleaned and sanitized to prevent contamination. Also observed a shelf with paint and other chemicals used to kill cockroaches where across from the ice machine. All chemical; hazardous materials must be stored away from food and be properly labeled. Powder was being removed and all glass/cookware was being cleaned during the inspection.
- General Comments that relate to this Inspection
There seems to be a lack or managerial oversight by the current CFPM due to the number of major violations. The cook was also unable to verbalize a correct operating temperature on cold holding units suggesting a lack of training by the CFPM. Cook did say she was in the process of obtaining a CFPM. Suggest removing all unneeded items from kitchen to facilitate cleaning and prevent pest harborage. Bathrooms clean and stockedIce machine clean and ice scoop storage goodFloors and walls are generally clean; operator is going to repaint the walls around the 3 compartment sink
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4/26/2013 | Routine Inspection 1st | 79 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed shrimp and oysters stored above icecream. Observed raw shell eggs above ready to eat foods. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.* Corrected on site. Observed black trash bags used for food storage. Discontinue using garbage or grocery bags for food storage in cold holding units. Do use food grade bags and containers.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Please resurface or replace cutting board at 2 door cold holding makeup unit. Observed cutting board with deep grooves; these are areas where bacteria can live and are hard to clean and sanitize.
- [1] Installed; maintained
Repair leaks at front handsink and at prep sink. Must have hot and cold water under adequate pressure with no leaks.Repair handsink in men's restroom to be in good repair; smooth and easily cleanable. Operator has new sink on order to be installed.
- General Comments that relate to this Inspection
No food observed cooking at time of inspection.Cold holding temperatures recorded at makeup table between 41-43 F. Discussed with operator to monitor cold holding by probing food with bimetallic thermometer. Do calibrate thermometer daily in ice and water bath to 32 F and adjust nut and base of unit. * Operator lowered thermostat at time of inspection. Walk in reefer recorded at 38 F; 2 door freezer at 0 F.Hot holding temperatures recorded:Refried beans @ 160 F and Spanish rice @ 143 F. No leftover foods are cooled. Food is being made in advance and cooled. All foods prepared in advanced observed date coded and at proper temperatures in walk in unit. All food covered when not in use. All hot food is cooked ot order; only beans and rice are hot held and discarded at end of business day.Reviewed with operator to keep shellfish tags on premise for 90 days for traceback capabilities. Kitchen is clean and organized. Chemicals stored properly. Handsinks properly stocked. Do remove any equipment that is not used in the operations of the business that is being stored behind back door. Do organize items and remove clutter to prevent vermin attraction.
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6/20/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All cold holding temperatures checked OK and under <40 F.All hot holding temperatures recorded above 160 F.All other violations corrected at time of inspection - thank you.Flooring in both walk in unit and in women's restroom repaired to be smooth and easily cleanable.Reviewed with operator to store all employees personal food and beverages away from all food service areas and food service equipment. Do designate an area for employee beverages. All beverages should be covered and straw provided.
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8/10/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed cooked rice stored in walk in reefer with temperatures between 51-55 F. Operator stated rice was cooked the day before. * Hotel pan of cooked rice voluntarily discarded.
- [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.All food to be covered with plastic wrap or provide lids to cover all food that is stored in refrigerators and walk in units.Reviewed with operator storage of frozen meats inside reach in freezer. Do place all seafood on top shelf; pork products on next shelf; whole muscle cuts of beef; ground beef next and chicken on the bottom.
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed several cuts of beef and other meat products improperly thawing. Meat was stored in hotel pans at room temperature.* Corrected on site. Meat placed in prep sink under running water.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer at reach in makeup table. Cold holding temperatures recorded of food stored inside makeup table between 37-41 F. Cut tomatoes at 38.7 F.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wiping cloths stored wet on top of makeup table. Do check for proper makeup to be at levels for chlorine bleach at 50-100 ppm. Look for light purple color.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Flooring in walk in refrigerator needs to be refinished to be smooth and easily cleanable. Do reseal floor so no signs of rust are visible.Replace or seal missing floor tiles in women's restroom. Provide a cover for the floor drain.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Repair light above handsink in bar (front counter area).
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Rice @ 187 F and refried beans @ 189 F. Cold holding temperatures checked OK. Restaurant is clean and organized.Facility has done a great job with keeping kitchen clean and organized. Thank you. Keep up the good work. Reviewed with operator proper cooling process. Do cool foods rapidly using ice water baths and in shallow pans. Do not cover foods when cooling. Handsinks properly stocked. A reinpsection is required.
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6/17/2011 | Routine Inspection 1st | 87 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed food not covered properly when stored cold holding.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.This is a repeat violation.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop stored with handle to scoop in ice at ice machine.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Number; convenient; accessible; designed; installed
Observed handsink with a leather coat stored inside.300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.This is a repeat violation.* Corrected on site. Reviewed with operator importance of handwashing and to keep handsink accessible at ALL times to promote good handwashing.
- General Comments that relate to this Inspection
All other violation corrected at time of reinspection.Handwashing is suspect at this faciltiy. Reviewed with operator handwashing procedures and proper times for handwashing.A reinspection is required and a reinspection fee may be charged of $68.00. Repeat violations may result in suspension of health permit. A 2nd Certified Food Protection Manager must be acquired by 07/17/10 and owner Joel will call health inspector when 2nd CFPM has been acquired.
- General Comments that relate to this Inspection
All violations corrected at time of reinspection.Observed proper scoop storage.Handwashing sinks properly stocked and no personal items stored inside handsinks. Observed proper rapid cooling of several food products in ice/water bath at time of reinspection.Reviewed with all employees procedures and to wash hands for at least 20 seconds.Facility must have a 2nd CFPM by 07/17/10. Joel Becerra will call health inspector when and who will be taking course by end of June 30; 2010.
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6/22/2010 | Routine Reinspection 1st | 93 |
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6/17/2010 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Observed several reused 5 gallon plastic buckets used for food storage. Facility shall label all food containers not easily identifiable to its contents to prevent misuse. Use only food grade plastic containers.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw food such as ground beef and other raw meats stored above ready to eat foods such as tortillas and fruits and vegetables. 050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw shrimp; two bottles of beer and a can of whip cream stored in ice bin. DO NOT STORE ANY FOOD OR OTHER ITEMS IN ICE BIN. Ice is a food product and can be contaminated by raw foods or items placed inside ice bin. * Corrected on site.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed food not covered properly. Observed food covered with dirty wiping cloths. Food must be covered with food grade plastic or aluminum foil.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops stored improperly in ice bin; in dry ingrediant bins; and in shrimp ceviche.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsinks full of personal artifacts such as coats; clothes and other items.* Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no sanitary disposable towels at either handsink in kitchen. Observed no liquid soap in men's restroom. 310) Keep hand sinks stocked with soap and paper towels AT ALL TIMES to ensure proper hand washing.* Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
Observed one spray bottle not labeled to its chemical contents. Spray bottle discarded; *corrected on site. 400) Label all containers of toxic chemicals with name of contents.Observed Pine Sol container stored on top of prep sink. * Corrected on site. 400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall remove all items not used for business operations from back of building to prevent vermin harborage. Observed several items of equipment and clutter stored in back of building.
- General Comments that relate to this Inspection
Hot holding temps. recorded: Refried beans @ 171 F; rice @ 170 F. Walk in reefer @ 30 F; reach in @ 32 F; reach in freezer @ -5 F.Notes:Reviewed with operator cooling process: Do cool all hot foods rapidly to 70 F within first two hours and than cool foods to 40 F in 4 hours. Discussed with operator to discard all leftover food not intended to be reused; DO NOT leave food overnight at room temp. even though it will be thrown out the next morning. This will prevent its misuse.Reviewed with operator handwashing procedures. Handwashing appears to be suspect at facility. Every employee must wash hands prior to entering kitchen; between tasks; after touchin body; before and after eating and dishwashing and after using restroom. Employees may only eat; drink and chew gum in designated area.Facility must acquire a second Certified Food Protection Manager by 07/17/10.
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5/17/2010 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 11/5/09 were corrected.
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11/17/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Walk-in cooler at 34 F. other refrigeration units below 40 F.Rice at 170 F in steam table.The following items must be corrected by 11/12/2009:1) Provide covers for ceiling light fictures that do not have covers.2) Ensure soap dispenser are operational; provide soap bottles with pump today in mean time.3) Raise drain pipes of ice machine atr floor sink to provide one-inch air gap.4) Fix leak in 3-compsrmtne sink's drain.5) Fix faucet on left side of three compartment sink.6) Provide covered waste receptacles in women restroom's stalls.Risk category 4 assigned. One Certified Food Protection Manager on staff full time. Provide at least one additional CFPM to ensure required CFPM coverage for risk category 4 by 1/5/2010
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11/5/2009 | Opening Inspection | 100 |
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