- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Hand washing facilities are properly supplied.
- 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 time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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11/30/2015 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPLACE GASKETS ON REFRIGERATION UNITS WHERE NECESSARY.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.CLEAN THE FOLLOWING: STORAGE CABINET INTERIOR WHERE THE TORTILLA CHIPS ARE FRIED AND THE INTERIOR OF THE HOT HOLDING UNIT THAT IS USED TO KEEP FRIED TORTILLA CHIPS WARM.
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11/30/2015 | Standard Inspection |
| No violation noted during this evaluation. | 10/06/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 05/27/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- 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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05/27/2015 | Critical Control Point Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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12/15/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/15/2014 | Standard Inspection |
| No violation noted during this evaluation. | 05/08/2014 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
- Observed operation in compliance with their HACCP plan.
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05/08/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 04/25/2014 | Complaint Inspection |
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