| No violation noted during this evaluation. | 02/16/2016 | Other |
| No violation noted during this evaluation. | 12/09/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The facility is not maintained clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Prep areas, all sinks, and the slicer not clean to sight or touch.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Using a handwashing sink- operation and maintenance
Observation: Foods stored in the hand sink.
- When to wash
Observation: The employees do not wash their hands.
- Maintaining premises free of litter and unnecessary equipment
Observation: Numerous unnecessary items located in the facility and back room.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All non-food contact surfaces including be not limited to, walls, floors, doors, handles, shelves, stove, not clean.
- Where to wash
Observation: The employees do not wash their hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork stored above ready to eat foods in the kitchen fridge and in the customer reach-in shelves. Corrected by moving the raw meat below the ready to eat foods.
- Cleaning procedure
Observation: The employees do not wash their hands.
- Handwashing cleanser, availability
Observation: No soap at the hand sink.
- Posting of a valid license
Observation: Current license is not posted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All foods not date marked. During all future inspections, if any foods are not date marked the food will be voluntarily discarded.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water available at the hand sink. Corrected by getting the hand sink hot and cold water.
- 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: Cooked meat stored at room temperature. Corrected by placing the foods in the fridge.
- Demonstration of Knowledge
Observation: Numerous repeat illness risk factor violations.
- Hand drying provided
Observation: No hand towel at the hand sink.
- 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: The facility does not have a Sick Policy.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
|
11/25/2015 | Regular |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked foods not held at 135 degrees, temped at 105 degrees. Corrected by heating up foods to 165 degrees and keeping them in hot hold at 135 degrees.
|
06/11/2015 | Physical Recheck |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked potentially hazardous foods held at room temperature between 120 degrees and 80 degrees for 3 hours.
- 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: No sick policy in place.
|
06/04/2015 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces (shelves, handles, microwaves) not clean.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a CFPM.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Counter tops, food prep surfaces, and utensil storage areas are not clean to sight or touch.
- Maintaining premises free of litter and unnecessary equipment
Observation: The facility is not free of unnecessary items.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: In-use utensils not washed and sanitized every 4 hours.
- 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: The facility does not have a Sick Policy. I provided the Spanish version on Form 1-B.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The facility is not maintained clean. Clean all surfaces including the walls in the kitchen.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Foods cooked to proper temps stored at room temperature for 4 hour were temped at 70 to 90 degrees. Foods were voluntarily discarded.
- Outer openings are protected
Observation: The outer openings are not protected at the back door.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Rice reheated in the microwave to 90 degrees. Corrected by re-heating the rice to 165 degrees.
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
|
05/28/2015 | Regular |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vents above the fryer unit were not clean to sight.
- Protecting food from environmental contamination
Observation: Bags that were being used were not food grade.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Rice that was being reheated was only reheated in the microwave to 110 degrees F. The food was reheated during my inspection to 165 degrees F.
- Sanitizers
Observation: The sanitizer was operating at 0 ppm.
- 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.
Observation: The person in charge did not remember the sick policy.
- Food is properly labeled
Observation: Foods that were being stored in the fridge unit were not labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Counter tops and cutting boards were not clean to sight.
- Eating, drinking, or using tobacco
Observation: A child came in and picked up a tortilla and ate it in the prep area.
- Demonstration of Knowledge
Observation: The person in charge did not know food safety 101.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection maanger.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were being stored on counter tops after each use.
- Light bulbs, protective shielding
Observation: Lights were not covered in the food prep area.
- Handwashing signage
Observation: The hand wash sink does not have a hand wash sing placed by it.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a plan for cleaning up vomiting and diarrhea.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked beef was not labeled and dated with a 7 day date mark.
- Using a handwashing sink- operation and maintenance
Observation: The current hand sink is being used as a dump sink and a hand wash sink. The other sink has a busted pipe in the basement and is currently being worked on.
|
12/24/2014 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The roast beef and ham in the upright fridge were not date marked.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Food storage containers identified with common name of food
Observation: The chips container was not labeled.
- Plumbing system maintained in good repair
Observation: One hand sink in the prep area had the water turned off due to the sinks plumbing leaking.
- Demonstration of Knowledge
Observation: Person in charge did not know all the temperatures foods shall be cooked at.
- Food employees hair is effectively restrained
Observation: The lady prepping food in the food prep area did not have her hair restrained.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The bottom of the freezer units were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Prep area and utensils were not clean to sight in the food prep area.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer on site. The owner stated he is going to buy one in the next two weeks.
- Food storage - preventing contamination from the premises
Observation: Onions were being stored on the floor.
- Established procedures for responding to vomiting and diarrheal events
Observation: Person in charge did not have a procedure for cleaning up vomiting and diarrheal events.
- Outdoor food vending and servicing areas
Observation: The floor in the prep area was damaged and shall be fixed. The bare wood in the prep area was not sealed.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken was being stored above ready to eat foods in the chest fridge in the prep area.
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping cloths in the prep area were not being placed back into sanitizer after each use.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The person in charge did not know 5 symptoms and the 5 food borne illnesses associated with food borne illness.
- Light bulbs, protective shielding
Observation: Lights in the prep area were not covered or protected.
|
03/24/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Ice machine must be cleaned. --Grill, cooktop must be cleaned.
- Frozen PHF/TCS foods are properly slacked and thawed
Food must be thawed in refrigerator, not at room temperature on the counter.
- Insect control devices are properly designed and installed
Screen door in back room must be repaired. Fly strips must not be hung above food contact areas.
- Light bulbs, protective shielding
- Living or sleeping quarters, separation
Personal living area must be separated from food service area.
- Outer openings are protected
Screen door in back room must be repaired. Fly strips must not be hung above food contact areas.
|
10/02/2013 | Routine |
- Insect control devices are properly designed and installed
Screen door in back room must be repaired. Fly strips must not be hung above food contact areas.
- Outer openings are protected
Screen door in back room must be repaired. Fly strips must not be hung above food contact areas.
- Frozen PHF/TCS foods are properly slacked and thawed
Food must be thawed in refrigerator, not at room temperature on the counter.
- Living or sleeping quarters, separation
Personal living area must be separated from food service area.
- equipment food contact surfaces and utensils clean to sight and touch.
Grill, cooktop must be cleaned. --Ice machine must be cleaned.
- Light bulbs, protective shielding
|
10/02/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Back storage room and middle room must be cleaned. Men's restroom must have toilet tissue.
- Sanitization methods - hot water, chemical
Sanitizer must be provided. Corrected at time of inspection
- Plumbing system repaired according to law
Water must be supplied to the hand sink in kitchen.
- Toilet tissue available
Back storage room and middle room must be cleaned. Men's restroom must have toilet tissue.
- Hand drying provided
Plumbing to handsink must be repaired so sink is functional, and soap and sanitary towels provided.
- Using a handwashing sink- operation and maintenance
Plumbing to handsink must be repaired so sink is functional, and soap and sanitary towels provided.
- equipment food contact surfaces and utensils clean to sight and touch.
Shelves in kitchen must be cleaned. --Triple-door reach in cooler, ice machine and sink must be cleaned. must be cleaned
- Removing dead or trapped birds, insects, rodents, and other pests
Filled fly strips must be removed, and they must not be hung above food contact areas or sinks.
- Handwashing cleanser, availability
Plumbing to handsink must be repaired so sink is functional, and soap and sanitary towels provided.
|
04/17/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Back storage room and middle room must be cleaned. Men's restroom must have toilet tissue.
- Toilet tissue available
Back storage room and middle room must be cleaned. Men's restroom must have toilet tissue.
- Handwashing cleanser, availability
Plumbing to handsink must be repaired so sink is functional, and soap and sanitary towels provided.
- Using a handwashing sink- operation and maintenance
Plumbing to handsink must be repaired so sink is functional, and soap and sanitary towels provided.
- Hand drying provided
Plumbing to handsink must be repaired so sink is functional, and soap and sanitary towels provided.
- equipment food contact surfaces and utensils clean to sight and touch.
Triple-door reach in cooler, ice machine and sink must be cleaned. must be cleaned --Shelves in kitchen must be cleaned.
- Plumbing system repaired according to law
Water must be supplied to the hand sink in kitchen.
- Sanitization methods - hot water, chemical
Sanitizer must be provided. Corrected at time of inspection
- Removing dead or trapped birds, insects, rodents, and other pests
Filled fly strips must be removed, and they must not be hung above food contact areas or sinks.
|
04/17/2013 | Routine |
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