- Critical: Food handler does mnot wash hands before donning gloves. (6 penalty points)
- An in-use food utensil is stored betwenn two pieces of equipment which are not clean. (1 penalty point)
- Food is not all stored at least 6 inches above floor. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Wooden shelving and and wooden counter are not all smooth and non-absorbent. (1 penalty point)
2 occurences.
- Pressurized cylinders are not all secured. (1 penalty point)
- Vinyl coating has chipped away from metal shelving in walk-in. (1 penalty point)
- Side of steam table and table holding grill are not clean. (1 penalty point)
2 occurences.
- Handwash sign is not at hand sink. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of ceiling are not repaired to be smooth and non-absorbent. Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
2 occurences.
- Areas of floor are not clean. (1 penalty point)
- Womens's toilet room door is left open. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
- No smoking sign is not at each entrance. (1 penalty point)
|
11/23/2015 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Various food containers are not labeled or are labeled incorrectly. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Pico de gallo and ham are at 45 degrees F in a make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used to hold the vent hood filters in place. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The handle of the microwave is damaged. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Floor grout is damaged in various areas. (1 penalty point)
|
12/17/2014 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cleaning and disinfecting large pieces of cooking equipment. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food in the kitchen is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Shredded beef is being held at 130°F in a warmer. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Coving below back three compartment sink is made of unsealed wood. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: The underside of the shelf above a preparation table is unclean. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
|
1/8/2014 | Routine | 73 | Advise & Educate |
| No violation noted during this evaluation. | 8/22/2012 | Followup | 100 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Not all food in the walk-in and a reach-in unit is covered to protect from contamination. (1 penalty point)
- Critical: Potentially hazardous food (salsas) is being cooled in deep containers. Potentially hazardous food (salsas) is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: All of the contents in walk-in cooler (raw meat, Cooked meats, salsas, dairy products, cooked vegetables) are at 55° F Cooked potatoes, pico de gallo, cream and cut lettuce is at 50° F on a make table. Cooked shredded meat is at 50° F in a walk-in cooler. Salsas are at 70° F in a drink cooler. (6 penalty points)
4 occurences.
- A reach-in cooler and make table are not maintained to hold potentially hazardous food at or below 41°F. A walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Two freezer units are not commercial grade. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- An employees purse is stored in the dry storage area above canned goods. (1 penalty point)
- Critical: This establishment is closed for an imminent health hazard due to inadequate cold holding temperatures and insufficient capacity to maintain potentially hazardous foods at 41°F or less. (100 penalty points)
|
8/21/2012 | Routine | 0 | Permit Suspension |
- Critical: Raw shrimp is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Rice is being held at 120°F on an electric steam table. (6 penalty points)
- Critical: Potentially hazardous (salsa, pico de gallo, tacos and chile rellenos) and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
|
4/2/2012 | Followup | 83 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: A package or raw beef is leaking blood and is in contact with other raw products that have lower cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Wiping cloths are being used to cover food in the walk-in. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. A container of food (uncooked beans) is being stored on the floor. Containers of spices are held on shelves uncovered. Food on the cook line is uncovered and sits above a dirty ceiling. (1 penalty point)
4 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Cooked riceis being held at 118 °F in the steam table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- A wooden crate is being used to store containers of food. Non food grade containers are being used to hold food. (1 penalty point)
2 occurences.
- Single service items are not stored to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- There are various holes on the walls throughout the kitchen. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
2/15/2012 | Routine | 45 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored next to cilantro in the walk-in cooler. Raw meat is stored next to ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
Corrected on site.
- Non-food contact surface of equipment is made of unsealed wood. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Single-use items are being re-used to scoop salsa inside the reach-in cooler. . (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Areas of the floor are missing grout inside wall-in cooler. Wall is damaged in dry storage room. (1 penalty point)
2 occurences.
|
3/28/2011 | Routine | 71 | Advise & Educate |
- The wet wiping cloth is stored on top of the cold table. (1 penalty point)
Corrected on site.
- Critical: Various foods inside the walk-in cooler are not date-marked. (6 penalty points)
Corrected on site.
- The single-use items are not protected from contamination. (1 penalty point)
Corrected on site.
- The wood storage shelf is not smooth or easily cleanable. (1 penalty point)
- The ambient air thermometer is not calibrated. (1 penalty point)
Corrected on site.
- A single-use item is reused. (1 penalty point)
Corrected on site.
- Critical: The upper surface inside the microwave is unclean. Inside the ice machine is unclean. (12 penalty points)
2 occurences.
- The equipment shelves are dusty. (1 penalty point)
- The plumbing under the three compartment sink is in disrepair. (1 penalty point)
- The fan cover inside the walk-in cooler is dusty or unclean. (1 penalty point)
- The mop is unable to air dry. (1 penalty point)
Corrected on site.
- The No Smoking sign is not posted at the entrance door. (1 penalty point)
|
9/10/2010 | Routine | 72 | Advise & Educate |
- Critical: Employee is eating inside the kitchen area. (6 penalty points)
Corrected on site.
- Critical: Employee is handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Food is being scooped with a bowl. (1 penalty point)
- Wet wtowels are nested on counter between uses. (1 penalty point)
- Food is stored unprotected. (1 penalty point)
- Critical: Ready to eat food, held over 24 hours is not date marked. (6 penalty points)
- Food is stored in non approved food bags. (1 penalty point)
- Some wood surfaces inside the kitchen area are not finished to be non-absorbant. (1 penalty point)
- CO2 tanks are not restrained. (1 penalty point)
Corrected on site.
- Three compartment sink is not sealed to the wall. (1 penalty point)
- Walk in door is out of repair. (1 penalty point)
- Shelves containing food are unclean. Also rusted. (3 penalty points)
- Walk in shelves and fan grates are unclean. (1 penalty point)
- Wall and floor areas are unclean inside the kitchen area. (1 penalty point)
- Mop is stored in stagnant water between uses. (1 penalty point)
- Some areas are missing proper coving/baseboard. (1 penalty point)
|
2/2/2009 | Routine | 67 | Advise & Educate |
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