- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DATEMARK BEANS HELP LONGER THEN 24 HRS. NOT TO EXTEND 7 DAYS FROM DAY OF COOKING.COS
- Food is properly labeled
Observation:LABEL BEEF TONGUE, CILANTRO, TOMATILLOS. COS
- Outer openings are protected
Observation:BACK DOOR TO NORTH NEEDS TO BE TIGHT FITTING.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: --Observation:NEED STRONGER SANI IN 3RD COMPARTMENT SINK. COS
- 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:NEED HOT DOGS IN FRONT COOLER TO BE AT 41 OR BELOW. MOVED TO FRIDGE. COS WILL NOT USE UNTIL REPAIRED.
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12/01/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:NEED CFPM.
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05/19/2015 | Physical Recheck |
- 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:SALAD PREP TABLE AND PREP TABLE ACROSS NEED TO BE AT 41 DEGREES.
- Sponges not used on clean or in use food contact surfaces
Observation:CANNOT USE SPONGES ON FOOD CONTACT SURFACES. COS
- Hand drying provided
Observation:NEED PAPER TOWELS TO DRY HANDS N BATHROOM AND BY HANDSINK.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:NEED CERTIFIED PROTECTION FOOD MANAGER.
- Food employees outer clothing is clean
Observation:BLUE HAT NEEDS WASHING.
- Demonstration of Knowledge
Observation:NEED BETTER DEMONSTRATION OF KNOWLEDGE, TIME, TEMPERATURES ETC. HAS TAKEN CLASS FOR SERV SAFE NEEDS TO TAKE TEST. GAVE LORENA SHORT COURSE IN FOOD SAFETY.
- Food temperature measuring devices are provided and readily accessible
Observation:NEED THERMOMETER IN WHITE FREEZER ON NORTH WALL.
- Posting inspection reports
Observation:NEED TO POST BOTH PAGES OF INSPECTION REPORTS.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:NEED TO CLEAN SURFACES WHEN WORKING WITH RAW FOODS TO READY TO EAT FOODS. DISCUSSED, COS.
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05/13/2015 | Regular |
| No violation noted during this evaluation. | 11/24/2014 | Physical Recheck |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: NEED TO THAW FROZEN ITEMS IN FRIDG, MICROWAVE OR COOKING PROCESS. WENT OVER CODE. COS
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DATE MARK PICO MIX AND TARTER SAUCE. COS
- Handwashing cleanser, availability
Observation:NEED HAND CLEANSER AT SINK. COS
- Storage and maintenance of wet and dry wiping cloths
Observation:WIPING CLOTHS NEED TO BE STORED IN SANI SOLUTION. COS
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: NEED THERMOMETERS IN ALL COOLERS, CHEST FREEZERS AND REACH-INS.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:NEED A THERMOMETER WITH A SMALL DIAMETER PROBE THAT IS WORKING.
- Bare hand contact with ready to eat foods
Observation:NEED TO WEAR GLOVES, OR USE TONGS, TISSUE WHEN HANDLING READY TO EAT FOOD ITEMS, BREAD, LETTUCE. WENT OVER PROPER USE. REVIEW SHORT COURSE.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:NEED TO CLEAN CEILING LIGHTS.NEED BETTER HOUSEKEEPING IN GENERAL PER OUR DISCUSSION.
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11/14/2014 | Regular |
| No violation noted during this evaluation. | 05/07/2014 | Physical Recheck |
- Foods are cooled using appropriate methods
Observation: NEED TO COOL CHICKEN IN FRIDGE OR OTHER MEANS PER OUR DISCUSSION, COS. WENT OVER HANDOUT.
- Storage and maintenance of wet and dry wiping cloths
Observation: STORE WIPING CLOTHS IN SANITIZER, COS.
- When to wash
Observation: NEED TO WASH HANDS BEOFRE DONING GLOVES, WENT OVER HANDWASH HANDOUT, COS.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation:NEED TO SANITIZE SURFACE WHEN GOING FROM READY TO EAT TO RAW, COS. WENT OVER HAND OUT.
- Handwashing cleanser, availability
Observation:NEED HAND SOAP AT HAND SINK, COS.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:NEED TO DATEMARK FOODS THAT ARE HELD FOR LONGER THEN 24 HRS. BOILED EGGS, TUNA, CHILI, ONIONS, COOKED PINTO BEANS, COS. WENT OVER DATEMARK HANDOUT.
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04/28/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Corrected at time of inspection Line cooler
- Food storage containers identified with common name of food
Corrected at time of inspection
- Storage and maintenance of wet and dry wiping cloths
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Food is properly labeled
Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
- Stored frozen foods shall be maintained frozen
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10/09/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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05/03/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
- Cleaning of cooking and baking equipment
- Roasts held at a temperature of 130°F or above
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Corrected at time of inspection
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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04/24/2013 | Routine |
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