- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The mixer, ice machine, and tortilla press located in the tortilla making section of kitchen has/have adhering food or food particles. The storage containers, and dishes located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The scoop located in the soda machine station has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The hard toca shells is/are not covered during storage. TFER 229.164(j)(1) - Page 39. Unpackaged mixed masa dough is/are not protected from contamination during preparation.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Wipe down storage containers located in back kitchen and doors of reach in refrigerator in tortilla making section of kitchen. Wipe down storage containers which contain tortilla chips. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Backsplash of soda machine is not free of food residue and other debris.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Ladies restroom TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Employee restroom.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair. Handwashing sink located in back kitchen. 3-compartment sink located next to ice machine.
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Follow-up | 11/10/2015 | 97 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employee is handling tortillas with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tortillas is/are stored in contact with the stained dish towel. Observed tortillas wrapped in stained dish towel.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The milk based mixture that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service workers are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the mens restroom.
- Manager Demonstration of Knowledge/Certified Food Manager (corrected on site) - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. Manager not on duty at time of inspection.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The scoop located in the ice machine area is not properly stored. Observed ice scoop placed on top of a box. The ice machine located in the kitchen has/have adhering foreign material. The food serving bowls (molcajete) located in the kitchen has/have adhering food or food particles. These utensils are porous and not easy to clean. The Molcajete used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The tortilla press located in the kitchen has/have adhering food or food particles. The dish ware located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cutting board located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Wipe down doors to reachin refrigerator in kitchen.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the 3-compartment sink area. TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. The sanitizer for wiping clothes was not available.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(A) - Page 98. Inside trash receptacles are not covered. Observation made in Ladies restroom.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors and where they join the walls in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Observation made in vent hood area.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 2-compartment sink is not maintained in good repair.
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Regular | 11/04/2015 | 65 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Sewage oder gas present in back area of kichen and employee restroom.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Employee restroom
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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Follow-up | 07/21/2015 | 94 |
- Cold Holding Temperature - 5 penalty points
The Spanish Rice, shredded chicken, chicken stew is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. Spanish Rice 48°F Shredded Chicken 47°F Chicken Stew 48°F Observed walkin refrigerator at an internal temperature of 50°F
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The salsa and potatoes are stored in contact with or under the chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not in proper working order to permit adequate handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils. The bleach used as the sanitizer in the kitchen is at an inadequate concentration of < 10 ppm to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Sewage oder gas present in back area of kichen and employee restroom
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives located in the storage shelving area has/have adhering foreign material. Observed dirty knives stored on the wall knive holder. The cutting board, plates located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The shelves located in the walkin refrigerator is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The soda nozzles, soda drink back splash area, and ice machine located in the kitchen has/have adhering foreign material.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen tripe is being thawed improperly.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Employee restroom trash can is not covered. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Ladies restroom TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Employee restroom
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Plumbing- GRP
sink station in back of kitchen leaks water onto floor
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Regular | 07/15/2015 | 69 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The red meat, raw and cooked chicken, cheese, avocado, tomatoes, shredded cheese, sausage, eggs, onion and peppers are in the reachin refrigerator at an internal temperature of 60-65°F and are not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. A pan is in the handwashing sink in the dishwashing area. There is evidence that all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not in proper working order to permit adequate handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material. Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination. Ice scoop is stored directly on top of the ice machine
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dry goods are not marked with the common name of the food it contains.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. Employee restroom trash can is not covered.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged. TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light bulb in the vent a hood is not shielded. Light shield is cracked by the 3 compartment sink area.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. Mop sink is leaking.
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Regular | 03/03/2015 | 85 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ice is not covered during storage.
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Regular | 03/03/2015 | 97 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The pork broth and soup is in the walkin refrigerator at a temperature of 110 after cooling for an hour and a half.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
Employee used the 2 compartment sink to wash her hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the server station is used for purposes other than handwashing. Knife stored in the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The strainer located in the dishwash machine area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
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Regular | 11/14/2014 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is in the food prep cooler at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The goat is in the steam table at a temperature of 110 to 114 degrees F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material.
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Regular | 07/31/2014 | 78 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The meat is in the food warmer at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The employee is handling tortillas and onions with her bare hands.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has adhering foreign material. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The knife located in the kitchen is not properly sanitized. The cook wiped the knife on his apron.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in the kitchen.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
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Regular | 03/05/2014 | 85 |
| No violation noted during this evaluation. | Regular | 03/05/2014 | 100 |
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