- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/18//2015 have been corrected.CFPM follow-up:One full time employee has ServSafe certificate which expires on 3/26/2020 posted in the establishment. Store manager is signed up for a class to take place next month for certification renewal of recently expired certificate.
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6/24/2015 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for quat and chlorine sanitizers used in the facility.Test strips are on order per staff.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of dirt build-up under shelving racks to wall bases and sticky build-up around CO2 cilinders.Clean walk-in freezer floor of trash and remove ice build-up.
- General Comments that relate to this Inspection
Ground beef 165 F; chicken 173 F; beans 177 F in hot holding station.Beans 167 F; chicken 165 F in hot holding cabinet.Final cooking temperature of chicken on griddle checked at 176 to 185 F.Walk-in cooler at 38 F. Product temperatures checked at 38 F in walk-in cooler.Noted hand sinks stocked and functional in prep area and in restrooms.Quat sanitizer from dispenser at 3-compartment sink checked at 200 ppm concentration.Chlorine sanitzer in wiping cloths' bucket checked at 50 ppm concentration.Noted trash enclosure to be clean.Noted floor to be kept clean under all other equipment except as noted above.Certificate of CFPM expired on 5/20/2015; CFPM was not in the establishment; could not verify if CFPM has already taken a re-certification class; will follow up on CFPM status.
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6/18/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Cleaning of floor under equipment has been done; at this time only one spot of encrusted grease stil remains under stove. Have floor deep cleaned under equipment on regular scheduled basis to prevent any future build-up.Mgr. Carina Estrada completed certification course and exam on 7/16/2014; must apply for WCHD certificate at health department upon receipt of the ServSafe certificate.
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7/24/2014 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Last Certified Food Protection Manager with WCHD's certificate left the establishment more than 60 days ago. Establishments required to obtain a new CFPM within 60 days of last CFPM.Store Manager plans to take on-line course; must have course completed and exam taken by 7/30/3014.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted thick layer of grease and debris build-up on floor under stove and fryers and adjacent non-working refrigerator.Noted dirt and trash build-up on floor under prep table at back area and under ice machine. Must do detailed cleaning of floor under equipment and clean these areas more frequenlty to prevent future build-up.
- General Comments that relate to this Inspection
Shredded cheese pan at 40 F and 47 F towards the top; sliced tomatoe pan 47 F on cook station Shredded cheese pan at 45 F in prep station; keep product level below rim of pans and insert pans in ice to level of product to keep products at 40 F or below.Ground beef 166 F; beans 168 F; steak 183 F; grilled chicken 193 F in hot food table.Noted hand sinks in prep areas and in restrooms stocked and functional.Quats stest strip availble; sanitizer not set up in 3-compartment sink. Monitor quat sanitizer with test strips to verify concentration at 200 to 300 ppm.Walk-in cooler at 35 F; shredded cheese pan 40 F; guacamole bag 40 F; shredded cheese tub 43 F in walk-in cooler; cheese in tubs shredded less tha one hour ago.Noted dumpster enclosure in clean condition.Observed good hand washing and glove use of employees.Reviewed employee health policy with manager; advise staff of illness symptoms and exclusion from and return to work requirements.
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6/26/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Flloor under equipment and in dumpster enclosure has been cleaned. Clean more thoroughly behind ice machine; behind pipe along floor in dry storage area and dried-on grease remaining under non-working refrigerator. Clean floor under all equipment daily from now on to prevent build-up in future.
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10/17/2013 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors noted to be dirty under many pieces of equipment in prep areas and under shelves in walk-in freezer and cooler and under shelves in dry sotrage area. Heavy grease; food debris; trash or dirt build-up or combination of these noted in several of the above areas. Must clean floor to keep in clean condition and clean on frequent scheduled basis to prevent build-up in all areas.
- General Comments that relate to this Inspection
Shredded cheese 40 F; sliced cheese 45 F on west prep station.Ground beef 165 F; chicken 152 F; rice 159 F; beans 153 F on hot food table.Walk-in cooler at 35 F; shredded cheese 39 F; pico de gallo salsa 38 F in walk-in cooler.Noted hand sinks in prep area and in restrooms stocked and functional.Noted good hand washing practices of employees.Noted restrooms clean.Some pieces cardboard noted on dumpster enclosure floor. Keep enclosure clean.Quats sanitizer checked at 300 ppm concentration in 3-compartment sink. Sanitizer was too cloudy; was going to be changed at this time per staff; ensure to change frequently to keep sanitizer clear.Keep CFPM's WCHD certificate posted in the establishment.
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10/9/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 9/10/2013 have been corrected.Temperature of black and pinto beans at 44 F; beef and chicken at 40 F in the walk-in cooler. Ensure to keep all products at 40 F or below.
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10/8/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-bacon 34 f-beef 38 fReach in cooler at 38 f-beef 41 f-cheese 41 fHot holding temps good-chicken 156 f-ground beef 180 f-beans 160 fObserved good food storageSanitizer bucket at 100 ppm chlorineSanitizer in 3 compartment sink at 200 ppm quatTest strips availableFacility clean and well kept*Ensure all food; utensils; etc are stored at least 6 inches off floor*Ensure that foods stored in ice baths are submerged in ice up to product level to ensure product is maintained at proper temperature
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11/5/2012 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
No measureable sanitizer in sanitizer bucket. Maintain sanitizer at 50 - 100 ppm chlorine. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Restrooms have been remodeled and look great.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 39 f-chicken 39 fReach in cooler at 37 f-chicken 39 f; cheese 40 4; steak 42 fHot holding temps good-beef 167 f-chicken 172 fEnsure product is submerged on ice barsObserved good food storage - raw product below ready to eat foodsFacility clean and well keptFacility has some new refrigeration; equipment; paint; etc and looks very good.
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10/27/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with GI symptoms are excluded for at least 48 hours after last bout of illnessWalk-in cooler at 38 f-chicken 38 f; beef 41 fHot holding temps good-chicken 155 f; beef 161 f; rice 147 fFood stored properlyFacility clean and well keptSanitizer bucket at 100 ppm chlorineQuat at 400 ppm. Utilize test strips to ensure levels maintain 200-400 ppm.Gasket on stand up reach in refer unit not sticking properly. GM has order in to repair unit. Product temped at 41 f to 44 f after lunch rush.Bathrooms scheduled to be remodeled soon.
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11/15/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedWalk-in cooler at 30 f-hamburger 39 f; chicken 40 fHot holding temps good-chicken 176 f; 155 f; taco meat at 164 fSanitizer at 100 ppm chlorine. Recommend changing every 2 hours.Facility clean and well keptThe Certified Food Protection Managers Certificate expired at the end of October. Facility has 30 days (12/24/09) to obtain a Certified Food Protection Manager. Contact Krista at 328-6164 upon completion.
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11/30/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All violations have been corrected except for handle for container at taco bar; facility has till 05/22/08 to replace; operator is replacing entire unit. Most of the ceiling tiles that are in poor repair have been replaced. Facility has till 06/15/08 to replace ceiling tiles.All other violations have been corrected from inspection on 05/15/08-Thank you.Observed good handwashing. Recorded temps. of food on taco line:Taco meat 179 F; refried beans 173 F; Spanish rice 163 F; chicken pieces 159 F; all hot holding at correct temps. Final cook temp. of chicken @ 180 - 202 f; several pieces temped.
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5/19/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed taco line inckluding all hot holding foods out of temp. Recorded temp. of 120 F. Operator did not know how long unit was not on. All food product voluntarily discarded.Entire food line was temped with thermocouple by operator prior to using food product; Reviewed with operator corrective action and preventative controls. Facility temps food on line 3 times daily.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed I container of shredded cheese stored on Hour of walk-in reefer and 2 boxes of fully looked steaks stored on floor of walk-in freezer. * Corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair/replace broken handle on lid over meats on taco bar. This is a repeat violation.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed ceiling tiles in poor repair. Facility will have 30 days to replace tiles.
- General Comments that relate to this Inspection
Notes:Reviewed with operator to store all wiping cloths in sanitizer bucket when not in use.Taco meat final cook temp. 175 F.; chicken grilled to final cook temp of 202 F. Refried beans recorded @ 175 F.Del taco has new SOP for handwashing. Every employee is required to wash hands every hour. Signs are posted and area manager monitores for handwashing. Observed good handwashing.Please organize dry storage including all single service ware. Remove items from floor and place on shelves or store off of floor. Remove unnecceary object and tripping hazards. Install a tool/equipment rack for broom; etc. Reviewed with operator employee sick policy. Walk-in reefer @ 35 F; walk-in freezer @ 0 f. All chemicals properly labeled; handsinks properly stocked.
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5/14/2008 | Routine Inspection 1st | 89 |
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