| No violation noted during this evaluation. | 01/29/2016 | Follow Up LOC |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Establishment does not have a verifiable manner of a Employee Health Reporting agreement.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedure for responding to bodily fluid clean-up.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths used to wipe food contact surfaces not held in sanitizer solution between use.
- Common name-working containers
Observation: Chemical(s) in multi-purpose spray bottle not labeled. Person In Charge labeled bottles.
- Air drying of equipment and utensils
Observation: Cups/containers are stored by stacking before allowed to dry completed. Person In Charge moved wet-stacked items to warewashing and instructed staff of proper storage procedures.
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01/12/2016 | Regular |
| No violation noted during this evaluation. | 12/08/2014 | Illness Complaint |
| No violation noted during this evaluation. | 06/25/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation:Chlorine chemicals sanitizer strength in buckets used for cleaning surfaces tested below 50 ppm. Corrected on site.
- Food on display is protected from contamination by consumers
Observation:Taco shells and hot held food items on the customer self-service buffet are not covered or protected. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Material characteristics of non-food contact surfaces
Observation:Soiled cardboard stored under containers of food product and in the walk in cooler.
- Air drying of equipment and utensils
Observation:Clean pans are stacked on top of each other while wet.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Raw beef, raw chicken, sour cream, shredded cheese held in reach in prep table cooler on the prep line at 46 F. Raw meat products cooked for service to address temperature control. All other food items that cannot be cooked thrown away. Thermostat on this unit adjusted to drop temperature to at least 41 F or below. Fresh homemade salsa stored in small GE refrigerator on wait station line temped at 51 F. Salsa disposed of and new bottles of salsa stored in a refrigeration unit capable of maintaining temperature of 41 F or below.
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06/02/2014 | Routine |
- Medicine restrictions
Bottles of pain reliever stored above beverage dispenser. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener blade is soiled with dried food residue. Addressed at time of inspection.
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11/08/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed pan of raw chrizo meat stored above container of salsa in the refrigerated prep table across from the grill. Chorizo was moved to the lowest shelf and the salsa moved to the upper shelf during the inspection. Corrected at time of inspection. Cross contamination prevention handout written in Spanish provided to manager today.
- Designated areas for employees
use of designated areas by employees
- Common name-working containers
Spray bottle of chemicals was not labeled as to contents Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed potentially hazardous food items (chorizo, homemade salsas, raw chicken, raw beef, shrimp) stored in the refrigerated prep table on the cookline was maintaining all of these products at 46 F for the items in the lower portion of the refrigerated unit, and 48 F for the raw chicken and raw beef items stored in the top portion of the refrigerated unit. Manager stated the items in this refrigeration unit had just been replenished after lunch rush. Manager lowered the thermastat and all products in the unit were at 41 F or below by the end of the inspection. Corrected at time of inspection. Homemade salsa stored in small GE refrigerator in wait staff area held at 49 F (door on the refrierator was not completely closed) Salsas were removed and chilled to 41 F. Corrected at time of inspection.
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05/23/2013 | Routine |
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