- [1] Original container; properly labeled
2. Sugar on bakery line stored in coffee can and not labeled. Put sugar in food grade container and label.
- [1] Original container; properly labeled
Pre-cooked beef and pork at 37F-38F with no date label. Must date and label all food products that are outside of original container. -Corrected
- [2] Food protected during storage; preparation; display; service; transportation
Cookies and other items stored under bottom of trays stacked in Beverage Air refrigerator. Pre-made cakes an rolls in refrigerator not covered. Cover and protect all food items during storage.
- [2] Food protected during storage; preparation; display; service; transportation
Raw beef stored on toip shelf of freezer unit over vegetables and bakery items. Beef pre-sliced and not labeled. Label beef and store below ready to eat or lower cooking temperature items. -Corrected
- [1] Non-food contact surfaces of equipment and utensils clean
Beverag Air refrigerator has food debris and patches of food stains on inside surfaces. Thoroughly clean the refrigerator.
- [5] Necessary toxic items properly stored; labeled; used
Spray bottles with cleaner and water not labeled. Label all chemical containers with contents. -Corrected
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Beans in unlabeled tupperware in True reach-in refrigerator. Operator claims it is personal food. Remove from consumer product refrigerator -Corrected.
- General Comments that relate to this Inspection
Bevearge Air 38FBread stored covered in raised trays/racksPrep surfaces cleanAll ingredients except for sugar on prep-lineproperly stored and labeled.Additional CFPMS Ana Valencia Serv Safe 12180506 Exp 3/23/2020
- General Comments that relate to this Inspection
Mayonaise on prep line 39F Tomatoes 38FTamales in reach-in 36F-39F Date marked 11/1/15There is no walk-in cooler or speed racks at this facility. Instructions given on opening inspection on cooking; cooling and reheating meat and masa for tamales but no temperature logs on site. Must only cook and cool in very small quantities; no more than three 4 quart or less pans at a time. Must label and keep temperature-time logs!Additional CFPMS Ana Valencia Serv Safe 12180506 Exp 3/23/2020
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12/15/2015 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
No violations noted at time of reinspection.Thermometer available in each refrigeration unit measuring at 40F or below and stem thermometer available for temping foods.Chemical test strips available for chlorine sanitation. 3-compartment sink properly setup.No potentially hazardous food observed out of temperature.Thank you for your efforts in correcting these violations.
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2/24/2015 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Operator will need to acquire an additional CFPM to monitor operations in his absence. Operator will have 30 days to acquire certification and register with WCHD.Discussed with operator cooling procedures for masa and tamales. Product is now within appropriate range of 40F and below and will be cooled within 6 hours (2 hours to 70F and no more than 4 additional hours to 40F or below).Three-compartment sink properly setup and in use. Chlorine sanitation measured at 50ppm. Dishes air drying.Handsinks properly stocked with soap; paper towel and hot/cold running water.Reminded operator that sponges cannot be used for cleaning. Voluntarily discarded. Moist towels to be kept in sanitizer solution.Discussed employee exclusion policy (48 hours after last bout of vomiting or diarrhea).Refrigerators at 40F or below.Freezers at 0F or below.All chemicals properly stored and labelled.
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2/23/2015 | Opening Inspection | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Repeat violation** Observed tamales sitting on a tray under the stainless steel prep table at 62F. Corrected on site. Voluntarily discarded.Provide a thermometer to staff to allow staff to check the temperature of foods.All food must be properly handled; prepped; cooked and held/stored: hot food hot (140 and above) and cold food cold (40 and below). Frozen food must be frozen solid at 0 or below.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide accurate chemical test kits to check the proper level of chlorine for sanitation (50 ppm - 100 ppm).**Repeat violation. Operator has 48 hours to correct.
- General Comments that relate to this Inspection
Operator is operating a Deli under his Bakery permit. He was informed last week on February 13th during Routine Inspection that he would need to have a second Deli Permit and would have 7 days to apply for the appropriate permit. At the time of this reinspection; he had not done so. If the permit has not been applied for at the Health Department by close of business on February 20; 2015; operator must cease all Deli operations until the permit is acquired and his Deli business may not resume until approved to do so.Bulk containers properly labelled in the kitchen.All food properly stored 6" off the ground. Bags of flour/mixes in back store room closed with a large clip and covered with plastic.Food contact surfaces of equipment observed clean.Hand sink stocked with soap; paper towel and hot/cold running water.Floor sink draining properly.Thermometers properly located in freezer units.
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2/19/2015 | Routine Reinspection 1st | 93 |
- [1] Original container; properly labeled
Salt; sugar; flour etc in bulk containers with no labels. Ensure that product transferred out of its original container has a label and date of expiration or use by date.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Found several bags of tamales (approx 80) stored in a refrigerator that were in the temperature range of 44F-53F. Operator stated that they were made yesterday. **Corrected on site. Voluntarily discarded.Observed large stainless steel bowl packed full and heaped over with masa (corn meal mixture). Temperature measured at 59F. The operator stated it was made yesterday. Operator requested that a different thermometer be used. Each thermomemter measured 59F. **Corrected on site. Voluntarily discarded.
- [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.Raw eggs in a cardboard case observed stored on the floor near the prep sink. Several bags of dry goods product were stored directly on the floor. Ensure all product is stored appropriately.Bags of flour and cake mixes found in back storage room open to the air. All bags must be rolled/folded closed or product transferred to an appropriate food grade container to prevent cross contamination.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Two freezers observed without thermometers. **Corrected on site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Several pieces of equipment in the kitchen seen with food debris and flour dust. (Mixer; scales; dough press). Ensure that all equipment is thoroughly cleaned after each use to avoid bacterial growth.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits.Operator will use bleach for chemical sanitation. Acquire the appropriate chlorine test strips to ensure proper sanitation.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed hand sink with no paper towels. Operator brought towels over from another sink. **Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor drain next to cooler is draining slowing. Operator is aware and will attempt to resolve the problem. If the problem can not be properly corrected; a licensed plumber or repair service must be contracted to repair.
- General Comments that relate to this Inspection
Refrigeration units throughout the property are holding at the appropriate temperatures (40F or below) and freezers at 0F or below.Product observed at appropriate temperatures of 40F and below (except as noted above).Bathroom stocked with soap and paper towels and hot/cold running water.Chemicals properly labelled and stored.
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2/13/2015 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
Notes-Expired products removed from shelf during last inspection.-All products stored at least 6" off the ground.-Discussed correct thawing procedures with operator.-All units have a thermometer (reach-In 38F).-CFPM on staff.-All hand sink unobstructed with soap and paper towels.
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1/17/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Milk on shelf for sale passed expiration date. Remove milk and rotate stock to ensure safety of food sold to customers.Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Potentially hazardous food properly thawed
Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 60 days to obtain a CFPM (3-11-2014).
- [4] Number; convenient; accessible; designed; installed
All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes-Reach-In 36F.-Bathroom properly stocked.-Reach-In 32F.-Freezer -5F.-Cold holding-Ham 37F.-Carnitas 38F.-Chicken 38F.-All lights properly shielded.
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1/10/2014 | Routine Inspection 1st | 85 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 60 d.ays to obtain a CFPM (12-6-2013)
- General Comments that relate to this Inspection
NotesOK TO ISSUE HEALTH OPERATING PERMIT.This permit will be risk level 2.-Hand sink properly stocked.-Bathroom properly stocked.-Reach-In 32F.-Reach-In 32F.-Reach-In 32F.-All lights properly shielded.-All items stored at least 6" off the ground.-
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10/10/2013 | Opening Inspection | 100 |
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