HACCP: Discussed proper storage of personal items. Ensure that they are stored under and away from any foods. Cups/drinks should be stored in such a manner that prevents potential contamination of other foods, equipment or food contact surfaces.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Wholesome, sound condition
There were at least six heavily dented cans of evaporated milk on the shelf.
Corrected
- Food contact surfaces of equipment and utensils clean
The shelving in the walk in coolers are soiled. The handle and blade of the meat slicer is soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior handles and lids of the spice bins are soiled. The soda fountain catch basin and hose is soiled.
Clean and sanitize routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/7/2013 | Routine | 91 |
HACCP: Provided HACCP bulletin "Enfriando comidas" in Spanish. (Cooling of foods).
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Tamales in the walk in cooler again found from 4/1/13.
Corrected by education. Discussed proper labeling of all cooling foods and those foods that are removed from freezers and allowed to thaw to ensure that they are not maintained for longer than 7 days total.
Label all foods removed from the freezer with the date it was removed. These foods will be discarded at the next inspection.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found on the small prep table and hanging on the trash cans.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the hand wash sink next to the prep table.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls in the walk in cooler are soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
Provide the original certificate of certified personnel as the original is not available. Provide additional certified personnel as well.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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4/12/2013 | Routine | 91 |
HACCP: Discussed routine evaluation and replacement of the weatherstrip at the doors, especially where the deliveries are made. Replace this strip routinely as the area appears to be worn and eventually may allow for entrance of pests.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
There were tamales in the walk in cooler with a date of 12/14 in the walk in cooler.
Corrected by education. The label on the tamales were prepared on the date as labeled, and the time was placed on them to show cooking, however, they had been frozen the day after preparation. Discussed the importance of also marking the foods with the date that they were taken out of the freezer in order to ensure that the 7 day holding period is maintained. These tamales were taken out today.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Provided a HACCP bulletin.
- Food protection during storage, prepartion, display, service, transportation
Onions were found stored on the floor of the walk in cooler.
Corrected
- In-use food dispensing utensils properly stored.
A scoop was found with the handle touching food in the storage bin of chicken in the walk in cooler.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There was no waste receptacle at the hand wash sink by the food preparation table. 2) There was no soap at the front counter hand wash sink.
1) Provide a small waste receptacle or bucket for paper towels only at the hand wash sink. 2) Provide soap to all hand wash sinks at all times.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Rooms and equipment - vented as required
The vent in the men's restroom is not functioning.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- No Certified Manager Present
There was no current certified person or original certificate present at the time of inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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1/4/2013 | Routine | 89 |
HACCP: Discussed proper and routine labeling of all cooling potentially hazardous foods to ensure that all foods are properly labeled and that all employees are following the labeling requirements.
Chlorine bleach is the sanitizer used in the facility.
AAA Fire safety is the hood cleaner.
Note
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee was found eating at the food preparation table with the #10 can opener.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The sink in the women's restroom is pulling away from the wall.
Seal, caulk or otherwise repair.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Wiping cloths clean, used properly, stored
There were wet wiping cloths found under the meat slicer and on shelving.
Corrected
- Non-food contact surfaces clean
The underside of the soda fountain bin and under the counter are soiled. The shelving above the food preparation and in the dry storage areas are soiled.
Clean and sanitize routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in both the walk in coolers are soiled.
Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
The vent is not functioning in the men's restroom.
Repair the vent/exhaust system.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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8/27/2012 | Routine | 90 |
HACCP: Discussed proper storage of wiping cloths. Provided HACCP bulletin.
Chlorine bleach is the sanitizer used in the facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the "meat" walk in cooler are heavily rusted.
Repair, resurface or replace the racks to ensure they are smooth, easily cleanable and nonabsorbent.
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found stored on the trash cans hanging.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service items properly stored, handled, dispensed
The spoons, forks and knives in the black storage bin were found facing various directions.
Corrected
- Lighting provided as required. Fixtures shielded
The light cover in the "meat" walk in cooler was missing.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Rooms and equipment - vented as required
The vent in the men's restroom was not functioning.
Repair or replace the vent.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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4/19/2012 | Routine | 94 |
HACCP: Discussed providing a separate cabinet or lower shelf for personal items.
Chlorine bleach is the sanitizer used in the facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the both walk in coolers is starting to rust.
Resurface, repair or replace the shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving storing dry goods next to the walk in coolers are rusting.
Resurface, repair or replace the shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Wiping cloths clean, used properly, stored
There were wet wiping rags being stored on the trash can as well as on the table with the #10 can opener.
Corrected
- Food contact surfaces of equipment and utensils clean
The shelving in both walk in coolers were soiled.
Clean and sanitize all shelving routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
The spray nozzle at the three compartment sink appears to be pulling away from the wall, which might cause it to allow for back siphonage.
Repair the nozzle so that it hangs above the flood rim level of the 3 compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls, ceilings and fan covers of the walk in coolers are dusty.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/19/2012 | Routine | 92 |
HACCP: Discussed proper protection of outer openings. The rear door sweep is in disrepair and will eventually need replacement, especially before there is any visible sunlight visible.
Chlorine bleach is the sanitizer used in the facility.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The sour cream in the prep cooler was found to be at 58F.
The cooler is only to be used as storage for non-potentially hazardous foods.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving above the three compartment sink is rusting.
Provide smooth, easily cleanable, non absorbent material. Repair, resurface or replace.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Wiping cloths clean, used properly, stored
Wet wiping cloths are being stored on the trash can in the kitchen.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in coolers are soiled.
Clean and sanitize all walls, ceilings, and attached equipment routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Insect spray is being stored with cleaning supplies in the storage rack by the mop sink.
Corrected
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10/10/2011 | Routine | 83 |
This is a complaint received for a possible food borne illness with RFS # 11-0751. Spoke with manager Sam Rojas. Discussed proper hand washing and reviewed with the other two employees here. All the food temperatures were at the appropriate temperatures. Doing the proper temperature cooling, using the 2 hours to cool and then placing into the walk in cooler. During the investigation, there were no noted temperature violations or improper employee practices. The foods are cooled with ice paddles and also by utilizing shallow pans. Encouraged smaller pans if needed , however , the current ones are working out fine. Provided a Spanish hand washing bulletin.
There have not been any sick employees or any other issues with employees. The manager stated that there had also not been any complaints from any other employees or patrons in regards to being ill. This complaint can be closed.
No violation noted during this evaluation. | 9/8/2011 | Complaint Investigation | |
HACCP: Discussed proper hand washing.
Chlorine bleach is the sanitizer used in the facility.
The pest control operator is American Pest Control.
- Original container, properly labeled, consumer advisory
There were two containers of cooling taco meat that did not have a time on them as they were cooling in the walk in cooler.
Corrected
- Thermometers provided and conspicuously placed
There were no thermometers inside either of the walk in coolers.
Provide a thermometer INSIDE all coolers and provide for them to be easily visible.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
An employee washed his hands in the three compartment sink. There was a cup without a lid being stored on the prep cooler.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in coolers are soiled.
Clean and maintain clean.
Walls, ceilings, and attached equipment in the walk in coolers and in the facility, and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
The vent in the men's restroom was not functioning.
Repair or replace the vent.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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6/1/2011 | Routine | 91 |
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