- Observed shell eggs in the prep area then eggs were moved to walk in cooler. Eggs in cooler were not at proper temperature of 54F. Eggs were discarded.
- 229.164 (o) (6) (A) PHF>135.
- 229.163 (n) (2) (A) closed beverage container. Observed open drinks and open foods in kitchen prep/serving areas. All personal drinks and foods are to be placed in a designated area away from food prep areas and handling.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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01/22/2016 | 82 |
- 229.163 (n) (2) (A) closed beverage container.All personal drinks must have spill proof lid and straw. A screw top water bottle is do not meet requirements.
- Foods not protected by storage in packages, covered containers, etc. 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Install a thermometer in small condiment cooler.
- . 229.164 (f) (2) (A) (ii) (II) meat arrangement. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Separate and organize all personal items in the refrigerators and designate a proper place for personal items in the refrigerator.
- 229.164 (o) (9) (A) (i) Time Only. Create a document for foods enchiladas and fishthat are not using temperature as a control and rather using time (4hrs)as a control.
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09/25/2015 | 85 |
- Potentially Hazardous food not at required temperature in cooling unit, of 41F or below.Have unit serviced and unit is not to be used for cold holding of potentially hazardous foods.
- 229.165 (f) (12) (B)integral thermomter. Provide thermometer in walk in cooler.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer.
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05/20/2015 | 92 |
- No handwashing observed between tasks. Observed food handlers wipe their gloved hands on their apron, did wash prior to donning gloves. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Food handlers must use additional barriers when handling ready to eat foods with their bare hands and use utilize tongs, utensils, or gloves. Observed food handlers handling ready to eat foods such as cooked tortillas,with their bare hand.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Water is leaking from plumbing at 3 compartment sink. Investigate and correct.
- Observed a storage container inside of the ice bin in waitress area. Do not place any items in the ice bin. Observed dishes in kitchen chipped, discolored and not in good repair. All food contact surfaces must be in good repair, cleaned and sanitized.
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12/15/2014 | 82 |
- Observed food handler wipe their hands on their aprons between tasks. All food handlers are to wash their hands properly at the hand sink with soap and water between tasks.
- All personal drinks and articles must be stored in a designated area away from food prep areas. All personal drinks must have a lid and a straw.
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06/04/2014 | 96 |
- All potentially hazardous foods must be held to proper temperature or Time as a Control must be used. Chile Rellanos temperature 86F however no time was indicated. Potentially hazardous foods can can be held for no longer than 4 hours. Food must be time marked and discarded once time has expired.
- 229.163 (h) (5) handling soiled equip. Food handlers must wash their hands after cleaning counters, wringing out sanitizing towels.
- 229.163 (h) (8) before gloves. Food handlers must wash their hands before applying gloves. Observed food handler apply gloves with out washing their hands at the handsink.
- 229.163 (f) (1) 20 seconds. Did not observe any employees wash their hands properly. Employeese must wash their hands for 20 seconds with hot and cold water followed by a disposable towel, and must use correct tools/equipment if handling ready to eat foods.
- No additional barrier being used by employees when handling ready to eat foods such as gloves,handsanitizer or appropriate tools or equipment.
- 229.167 (e) (3) (A) no towels. No towels at handsink at time of inspection. Disposable towels must available at all times for employees to use when they are washing their hands.
- Observed knives that were on magnet holder that appeared not to be clean to sight and touch and not in good repair.All food contact surfaces must be in good repair-free from cracks and breaks.
- Food Permit posted and current 12/2013. However reminder to renew prior to 12/31/2013 to avoid late fees.
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11/27/2013 | 78 |
- ALL PIPES GOING FROM SINK TO SANITARY SEWER NEED TO BE FREE OF LEAKS. INSPECTOR FOUND 3 DIFFERENT SINKS WITH LEAKS.
- Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. FOOD ITEMS ON ICE ARE NOT HOLDING TEMPERATURE BECAUSE THEY ARE NOT SITTING IN THE ICE, THEY ARE SITTING ON TOP OF ICE AND NOT COOLING ENTIRE CONTAINER TO KEEP PRODUCT AT TEMPERATURE. POTENTIALLY HAZARDOUS FOODS WHEN OFF TEMPERATURE FOR MORE THAN 4 HOURS MUST BE VOLUNTARILY DESTROYED.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Unapproved containers used for food storage or service. Food specific container must be designed to allow effective cleaning. TOMATO CAN IS NOT ACCEPTABLE FOR STORING FOOD (WALK-IN COOLER). DO NOT USE CANS FOR FOOD STROAGE.
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. MUST PROVIDE A HANDSINK NEAR 3 COMPARTMENT SINK AND WAITRESS AREA.
- 229.163 (i) not in HWS. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. DISCONTINUE WASHING HANDS AT MOP SINK NEAR 3 COMPARTMENT SINK. USE ONLY DESIGNATED HANDWASHING SINKS, POST A SIGN ON PROPER HANDSINK.
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06/27/2012 | 79 |
- Employee found drinking from an open cup while in the food service line. Employee washing utensils in mop sink.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact.
- Discontinue stored food in the ice use for customers.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- manual warewshing must be --wash --rinse --saitize.
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11/17/2011 | 81 |
- DATE LABEL ALL PREPARED FOODS HELD LONGER THAT 24 HOURS. MAY USE THE DATE THE FOOD WAS PREPARED. DISCARD LEFTOVERS AFTER 7 DAYS. CORRECT BY THE NEXT ROUTINE INSPECTION.
- AT TIME OF INSPECTION THE ESTABLISHMENT DID NOT HAVE HOT WATER. THIS WAS DO TO THE PILOT LIGHT BEING OFF AT THE BROILER. WHILE I WAS AT THE RESTAURANT THE OWNER WAS ABLE TO GET THE BROILER GOING AND THE HOT WATER ON AT ALL SINKS.
- STORE MEDICINES/ADVIL CONTAINERS SEPARATE FROM THE FOOD PRODUCTS SUCH AS THE SPICES.
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07/20/2011 | 89 |
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