- Common name-working containers
Observation: Multi-purpose chemical spray bottles were not labeled with common name of contents. Person in charge labeled the bottles.
- Bare hand contact with ready to eat foods
Observation: Employee handling sandwich buns with bare hands while toasting the bread. Discussed violation with person in charge. Retraining on handling ready to eat food items will be done.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dry debris build up on the blade area of the large food slicer downstairs. Person in charge cleaned and sanitized the slicer.
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08/20/2015 | Regular |
| No violation noted during this evaluation. | 03/10/2015 | Follow Up LOC |
- 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:chipote cream sauce(45F), refried beans(44F), chicken strips(45F) in the main kitchen prep cooler were not cold held properly. Staff discarded all foods held out of temperature from last night. The cooler was turned down, and the temperature reached 40F.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Tamales dated 1/16 & 1/20 held in the kitchen cooler. Staff discarded prepared food held over 7 days. Prepared foods in the cooler located by the back door are not date marked. Staff date marked the items correctly.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the downstairs table slicer and the inside of the ice machine. PIC had the slicer taken apart and cleaned. The ice machine was turned off and emptied for cleaning.
- Using a handwashing sink- operation and maintenance
Observation: Hot water has been turned off at the hand sink in the downstairs prep room due to a drip.
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01/30/2015 | Regular |
| No violation noted during this evaluation. | 06/17/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation: Clean up procedure for vomiting and diarrhea events was not available at time of inspection.
- 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: Fresh pico de gallo(52F) and fresh salsa(54F) in the upper cooler compartment of the kitchen prep cooler is not able to maintain cold temperatures fo 41F or below. Corrected. Ice added to upper cooler compartment. Ice in combination with mechanical temperature control will be used from now on. Ice will be added to the upper cooler unit along with turning the upper cooler unit on to keep food items at 41F or below. lower cooler compartment is holding at 41F or below.
- Plumbing system maintained in good repair
Observation: Bar hand sink has a damaged faucet. Hand sink downstairs by the ice machine drips when the water is turned off,also there is a drip from the hot water faucet when the water is turned on.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Build up on the blade of the table mounted can opener downstairs. Cleaned.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer solution available in the downstairs prep kitchen while employee was preparing food. Corrected.
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06/04/2014 | Routine |
| No violation noted during this evaluation. | 04/25/2014 | Pre Opening |
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