| No violation noted during this evaluation. | 12/22/2015 | Foodborne Inspection |
| No violation noted during this evaluation. | 10/30/2015 | Foodborne Inspection |
- Food employee was eating food in designated area.
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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10/22/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/22/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/31/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/30/2015 | Standard Inspection |
- The operation had an employee health policy on file.
- Observed food employee washing hands prior to donning single use gloves.
- Foods are received from the following sources: Gerber, A&D, Sirna
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed barbacoa at 112F and carnitas at 115F in the steam table.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. -Corrected
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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11/17/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. -Observed carnitas at 115F and barbacoa at 112F in the steam table.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. -Corrected
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11/17/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/01/2014 | Follow-up Inspection |
- Critical: Observed single-use gloves being used improperly. -Observed employee tying his apron with gloved hands. Observed employee adjust her shirt with gloved hands. -Food employee at the lettuce washing station did not put on gloves until prompted to do so
employee stated he did not want to get the gloves wet.
- Critical: TCS foods were not being held at the proper temperature. -Observed food in the salsa cooler holding at 50F-55F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. -Food was placed onto ice in the interim. Repair refrigerator to maintain 41F or below. Correct By: 23-Jun-2014
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. -Repair salsa cooler and replace thermometer to ensure proper cold holding temperature of 41F or below.
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06/23/2014 | Standard Inspection |
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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06/23/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/20/2014 | Other Inspection |
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