- CONSUMER ADVISORY (repeated violation)
Observation: Asterisks are not on the menu directing costumers to the consumer advisory for the foods that may be served undercooked or raw.
Correction: Provide asterisks next to the menu items that may be served undercooked or raw.
- THAWING (repeated violation)
Observation: Raw shrimp is being improperly thawed by sitting in water.
Correction: Adjust procedures or methods to properly thaw foods.
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01/11/2016 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat jalapenos stored under shelled eggs and beef in the prep table cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous foods are not being properly date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by the deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that the employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- CONSUMER ADVISORY (repeated violation)
Observation: Asterisks are not on the menu directing costumers to the consumer advisory for the foods that may be served undercooked or raw.
Correction: Provide asterisks next to the menu items that may be served undercooked or raw.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Several cutting boards are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked by a rolling cart during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Several foods in the prep table cooler and the walk-in cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Foods are being stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: To go containers without handles are being used as scoops for spices.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- THAWING
Observation: Raw shrimp is being improperly thawed by sitting in water.
Correction: Adjust procedures or methods to properly thaw foods.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored or displayed in the kitchen where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the kitchen is not self-closing or tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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01/05/2016 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing asterisks to bring attention to the advisory for foods that may be served undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Owner again indicated this would be changed at next printing coming up.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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04/02/2015 | Follow Up | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee was wiping hands on apron in lieu of proper handwashing.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat foods stored under raw meats in the coolers.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: COOLING (repeated violation)
Observation: Many foods including trays of pork, refried beans, soup,etc were sitting out at ambient temperature to cool and ranged in temperature from 65° to proper temperatures.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Many foods were not being cold held properly including sliced tomatoes, lettuce, and taco meat in the top of the prep table, egg wash sitting under the grill, rice milk, and many foods sitting out in the kitchen.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous (TCS) foods are not being properly date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: There was no measureable sanitizer in the warewash sanitize sink.
Correction: Clean and sanitize all utensils and equipment before contact with food. Monitor sanitizer levels to ensure proper dose.
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
Observation: Employee medicine in the kitchen was stored on a shelf with food and above the main food prep surface.
Correction: Label all employee medicine and properly store medicine and personal care items to prevent contamination of food and equipment.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in prep sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- PROPER COOLING METHODS - CRITERIA
Observation: Large containers of foods were sitting out at ambient temperature to cool.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing asterisks to bring attention to the advisory for foods that may be served undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food contact surfaces throughout such as cutting boards, stick blender, can openers, etc. are in need of cleaning.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The mop bucket was in front of the hand sink and it was hard to access for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Many foods sitting out and in coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Foods are being stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: To go containers without handles are stored in bulk items such as spices.
Correction: Provide scoops with handles and store scoops in the food item with handle extended.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloths are not being stored in sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Coolers such as the right prep table have no thermometers.
Correction: Provide thermometers in all coolers to be located in the warmest part of each refrigeration unit.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as the tortilla presses and LP deep fat fryer are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Some lugs were melted and food containers cracked.
Correction: Remove ware that has been damaged and is no longer cleanable..
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of pans and the grill have encrusted grease soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces such as shelves and sides of equipment and teh interior of the True freezer are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: The blender is on a table against the hand sink and under the soap dispenser.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Ensure there is no food or equipment in this area where it is exposed to splash or other contamination.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The hand sink is VERY slow to drain..
Correction: The plumbing system shall be maintained in good repair - make repairs to ensure tha hand sink drains properly at all times.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Equipment such as the LP fryer, old range top, smoothie machine, etc are not used in the establishment and shoulf be removed.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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03/30/2015 | Routine | |
- Critical: PARASITE DESTRUCTION (repeated violation)
Observation: Establishment was not aware of freezing requirements for Pangasius (a type of Asian catfish) used for making Ceviche. Still working with supplier to get paperwork. Contacted again at this reinspection and told it is needed now.
Correction: A food establishment serving raw or partailly cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with an air gap or backflow prevention for the ice machine water supply. Estimated obtained from Rubel Plumbing waiting a bit till he has $.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
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06/05/2014 | Re-inspection 2 | |
- Critical: PARASITE DESTRUCTION (repeated violation)
Observation: Establishment was not aware of freezing requirements for Pangasius (a type of Asian catfish) used for making Ceviche. Supplier had been contacted by me after last inspection. Sales person was going to get info and contact me and has not yet done so. He is scheduled to be in today or tomorrow.
Correction: A food establishment serving raw or partailly cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with an air gap or backflow prevention for the ice machine water supply. Plumber has been contacted & said he should be in later today or tomorrow.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing asterisks or some other type of marking to draw attention.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Deep scoring was noted in cutting boards.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. At this recheck an effort has been made to resurface but further work is necessary.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The drain for the kitchen hand sink is slow.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Clean the drain or make other repairs so that the sink drains properly.
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05/29/2014 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employees are not washing hands as necessary.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PARASITE DESTRUCTION (repeated violation)
Observation: Establishment was not aware of freezing requirements for Pangasius (a type of Asian catfish) used for making Ceviche
Correction: A food establishment serving raw or partailly cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11.
- Critical: COOLING (repeated violation)
Observation: Foods such as the refried beans in the walk in are not cooling properly and is at 95 °F after four hours. At recheck ground meat tht had been cooling for just over 2 hours was still at 85 degrees.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with an air gap or backflow prevention for the ice machine water supply.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing asterisks or some other type of marking to draw attention.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Deep scoring was noted in cutting boards.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The drain for the kitchen hand sink is slow.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Clean the drain or make other repairs so that the sink drains properly.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in upper pantry area are not shielded / shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS (repeated violation)
Observation: The back door does not fit tightly and has a gap that may allow entry of vermin.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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05/22/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employees are not washing hands as necessary.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE
Observation: Food is obtained from an unapproved source - what is commonly known as 'bathtub cheese' was noted in the front display cooler. Employee stated that it was her personal food and she was taking it home. Stated it was bought from an unknown lady who comes by. Cheese was removed to our office sample freezer to hold.
Correction: Discard foods from unapproved source.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw chicken in the cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Hot dogs, bacon, and sausage were stored in same containe.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: PARASITE DESTRUCTION
Observation: Establishment was not aware of freezing requirements for Pangasius (a type of Asian catfish) used for making Ceviche
Correction: A food establishment serving raw or partailly cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11.
- Critical: COOLING
Observation: Foods such as the refried beans in the walk in are not cooling properly and is at 95 °F after four hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, COLD HOLDING
Observation: Rehydrated peppers were at ambient temperature of 80 degrees
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous (TCS) foods are not being date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: There was no sanitizer residual noted when checking the sanitizer concentration.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with an air gap or backflow prevention for the ice machine water supply.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) was unable to answer safe food handling questions such as proper date marking, cooking temperatures, reheating and cooling times and temperatures.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisks or some other type of marking to draw attention.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED
Observation: Food contact surfaces throughout are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods in coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoops without handles were noted in bulk containers.
Correction: Provide scoops with handles and store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters were noted laying in the prep sink.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Foods were stored on the floor in both the kitchen and upper pantry.
Correction: Store all food items 6 inches above the floor.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Coolers such as the kitchen True display are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Equipment such as the wooden tortilla presses and LP deep fryer are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Deep scoring was noted in cutting boards.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT
Observation: Many pans have an encrustation of baked on grease / food debris.
Correction: Clean food cooking and baking equipment at least every 24 hours.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: Non food contact surfaces throughout are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Single service items afe being stored on the floor of the upper pantry area.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The drain for the kitchen hand sink is slow.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Clean the drain or make other repairs so that the sink drains properly.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in upper pantry area are not shielded / shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- TOILET FACILITIES - ENCLOSED (repeated violation)
Observation: Toilet room is not equipped with a self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The back door does not fit tightly and has a gap that may allow entry of vermin.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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05/16/2014 | Routine | |
Restaurant representatives - add corrected or new information about Mi Jacalito, 1318 Douglas Ave, Racine, WI 53404 »