- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.All pupusa mixtures are being stored in cold holding one door makeup unit. Discussed with food protection manager Juan to store the potato and cheese mixture on ice. Do not use the one door refer unit to cool down the mixture. This will warm up the unit and all other foods stored inside the unit. Makeup unit across from grill noted at 40 F. Sourcream temped on top @ 41 F.Chlorine test strips on site and santizer buckets noted at 100 ppm. Operator to order a food grade container to picke cabbage slaw. All food handlers wear gloves when handling ready to eat foods and when forming pupusa dough. Gloves do not have to be worn when washing fruits and vegetables. Ice machine observed clean on interior side of ice bin. Do wipe down exterior of ice machine. No employees were observed chewing gum. Discussed with food protection manager to monitor glove use. Do not allow employees to wear gloves continuously. Gloves must be discarded as soon as they become contaminated. Hands must be washed before putting on clean gloves. Gloves are single use. They cannot be washed and reused. Continue to keep the premise clean and organized and kept in a sanitary condition. A follow up inspection may be conducted this year. This inspection will also be unnanounced to monitor for compliance.
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7/24/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed pupusa beans and meat mixture with recorded temps. between 65-70 F. * Pupusa dough; beans and meat mixture/potato mixture voluntarily discarded. Corrected on site. ** Reviewed with operator proper cold holding temps. of TCS Time temperature control for safety foods to be at cold holding temp. of 41 F or lower. *** Time may be used as a public heatlh control but prior approval from health authority after a review of facility's written procedure is required first.
- [2] Food protected during storage; preparation; display; service; transportation
1) Lower the thermostat at makeup unit across from stove. Temps. of food inside unit recorded between 43-44 F. 2) Discontinue preparing and storing pickled cabbage slaw in the large gray "steralite" plastic container. This is not a NSF approved food service container. The chemicals inside the makeup of the plastic container can leach into the acidified cabbage.3) Observed interior of ice machine dirty. This is a repeat violation from 2014. Discard ice and properly clean and sanitize ice machine. This should be done quarterly.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed utensils such as icescoop and tongs with handles touching food. * Reviewed with operator to store all food service utensils with the handles facing up or out of the food to prevent possible cross contamination.
- [5] Hands washed and cleaned; good hygienic practices
Observed female employee wash gloved hands in handsink with no soap. ** Discontinue washing gloved hands. Gloves are single use and are not to be washed and reused. *** Reviewed with operator proper handwashing procedures. All employees must wash their hands at handsink prior to putting on clean gloves. **** Discussed "No bare hand contact to ready to eat foods." Any food that is finished cooking or ready to eat cannot be touched with bare hands.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored throughout kitchen. Do keep wiping cloths in chlorine sanitizing solution. Do lower chlorine sanitzer to be at leverls between 50-100 ppm.The chlorine sanitizer buckets must be changed out at least once every four hours or as soon as the sanitizer solution has become soiled or visibly dirty.
- [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 no liquid soap at handsink in front kitchen. This handsink is designed to be located and used at this location. * Reviewed with operator to keep handsink stocked at all times and to monitor for proper handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Facility shall clean perimeter of floors and behind dry storage shelves of all food debris buildup to prevent vermin attraction.The entire facility requires a complete and thorough cleaning including koor knobs; handles; walls; and food contact surfaces such as knives stored on knife strip. Do wipe down walls of all food debris splashes and buildup and wipe down counters and work surfaces with sanitizer solution.
- General Comments that relate to this Inspection
Hot holding makeup unit temps. recorded:Refried beans @ 153 F; rice @ 151 F; pork @ 150 F; chicken @ 155 F; and beef @ 157 F. Cold holding temps. recorded at makeup table:Diced and sliced tomatoes @ 37-41 F; shredded cheese @ 43 F and sour cream @ 43 F. Operator lowered thermostat at unit at time of inspection. Do maintain cold holding temps. to be at 41 F or lower. Health inspector recommends Operator and Food safety manager Juan to actively monitor food handlers for proper handwashing and at appropriate times. Handsinks are positioned in key locations throughout kitchen and must be used within their locations. Do not allow employees to chew gum while handling food. All employee drinks should be stored covered with a lid and a straw provided.A reinspection is required. Failure to correct all violations by 07/24/15 will result in reinspection fees being charged.
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7/17/2015 | Routine Inspection 1st | 83 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly(raw eggs above ready to eat foods). Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up on deflector plate of ice machine. Discard ice in ice machine clean and sanitize ice machine to ensure safety of ice served to customers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly (broken racks in walk-In cooler). All non food contact surfaces must be maintained properly (repair food racks in walk-In cooler).
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked.-Reach-In 34F.-Reach-In 32F.-Reach-In 38F.-Date labeling observed.-Proper cooling observed.-Reach-In 40F.-Freezer 0F.-Freezer -10F.-Freezer -5F.-Hot holding-Beef 163F.-Pork 160F.-Chicken 162F.-Tongue 165F.-Beans 150F.-Rice 160F.-Cold holding-Chicken 38F.-Shrimp 39F.-Wiping cloth sanitizer buckets at 100 ppm chlorine.
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9/9/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes-All items stored at least 6" off the ground and stored properly.-Correct thawing observed.-Reach-In 36F.-Handle replaced on reach-In.-Drain fixed on sink no more leaking.
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9/30/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Eggs over ready to eat foods.
- [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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly. Replace missing handle on Reach-In unit.
- [1] Installed; maintained
Drain on hand sink leaking. Repair and maintain as constructed.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked.-Bathrooms properly stocked.-Reach-In 32F.-Reach-In 40F.-Walk-In 40F.-Freezer -10F.-Freezer -5F.-Freezer -8F.-Hot holding-Pork 161F.-Chicken 167F.-Beef 155F.-Tripe 161F.-Rice 163F.-Beans 162F.-Cold holding-Shrimp 40F.-Chicken 39F.-Beef 36F.Pork 38F.
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9/23/2013 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed black plastic garbage bags used to line containers for holding uncooked rice; beans and jamaica in dry storage. Observed white plastic grocery bags used for hot holding diced beef and diced spicy pork on hot line of kitchen.Observed white garbgage bags used to cover cooked sopes. Health inspector discussed with operator to discontinue using garbage and grocery bags for food storage. Use food grade containers and plastic bags that is intended for hot holding and or food storage. Garbage bags are often treated with pesticides and made of chemicals that can leach into food.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding units. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.The following cold holding units need a thermometer:1) Fridgidaire deep freezer; all food observed frozen and properly stored.2) Kenmore 1 door reach freezer; all food observed frozen.3) Deep freezer in beverage kitchen; all food observed frozen.4) Reach in melon cooler. Watermelon temped at 43. Do lower temperature at this unit so food cold holds at 40 F or lower. Monitor cold holding by checking temperature with a bimetallic thermometer and probing melons in cooler.5) 1 door makeup table/cold holding unit. Pineapple temped at 38 F.6) Whirlpool; 1 door freezer upright; all food observed frozen.7) 2 door McCall reach in freezer; all food observed frozen.Discussed with operator to acquire some double sided velcro tape and secure thermometers to all cold holding unit s in a conspicous spot. Temperatures should be checked on equipment daily.
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoop used for scooping rice; beans and jamaica in dry storage. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.All scoops must have a handle to minimize hand contact with product. Discontinue using bowls. * Corrected on site.
- General Comments that relate to this Inspection
Hot holding temperature recorded:Rice @ 148 - 181 F; refried beans @ 144 F; shredded chicken @ 158 F; beef tongue @ 149 F; beef stomach @ 153 F; shredded beef @ 151 F; pork @ 162 D; cubed beef @ 162 F; and spicy cubed pork @ 184 F.Hot foods that are leftover at end of business day are cooled for next day service. This is done no more than 2 times. All food is datecoded for the day it is made. No food that is made on premise can be used after 7 days. Cold holding temperatures recorded:Diced tomatoes @ 42 F; mozzerella cheese @ 43 F; jalepenos and carrot salsa @ 43 F; and sliced cabbage slaw @ 43 F. Discussed with operator to keep ice and water at the same rim level of food stored at condiment station. Walk in refer recorded at 38 F; one door stainless steel cooler recorded at 44 F; food temped inside unit recorded at 41 F.Observed soup properly cooling in prep sink. No raw food stored over ready to eat foods. Handsinks properly stocked. Chlorine sanitizer recorded with 100 ppm. Bathrooms observed clean. Observed good handwashing.
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9/25/2012 | Routine Inspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed improper scoop used for salsa serving. Provide a proper scoop with a handle to scoop salsa.* Corrected on site.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded < 40 F. Cold holding temps. recorded: tomatoes @ 37 F; shredded lettuce @ 39 F.Hot holding temps. recorded:Refried beans @ 144 F; fried rice @ 157 F; beef tongue @ 164 F; beef lips @ 164 F; carnitas/shredded pork @ 166 F and diced beef @ 167 F.Observed date coding being used and all food properly stored and covered when not in use.Reviewed employee sick policy with operators. Food protection manager(s) know when to exclude ill employees. Discussed with owner to exclude employees with vomiting and diarahea illnesses for 48 hours from the time of their last incident. All handsinks properly stocked. Do lower chlorine concentraton to be at levels between 50-100 ppm by using test strips. Restaurant has 3 certified food protection managers and one is on site at all times.
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11/2/2011 | Routine Inspection 1st | 99 |
- [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.
- [2] Potentially hazardous food properly thawed
Observed thawing at room temperature; all thawing must occur under cold running water; under refrigeration; or as part of the cooking process.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair refrigeration unit with fruit to eliminate water collection; water collection may harbor microorganisms.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed handwashing; however; handwashing must be at least (20) seconds under warm running water. Reviewed proper procedures.*****KEEP ALL HANDSINKS CLEAR****Hot-holding checked good; beans at 156 degrees; beef at 162-167 degrees; pork at 166 degrees.Cold-holding checked good; walk-in refrigeration checked at <40 degrees; tomatoes at 36 degrees; cheese at 43 degrees; curtido salad at 36 degrees.Reviewed three-compartment sanitization; chemical test kits on-site.***Recommend changing scoops; tongs; etc every hour at salad bar***All refrigeration units and freezer tempertures checked within acceptable ranges.
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11/10/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinspection. Thank you.
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12/15/2009 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Label all dry ingrediants to its contents to prevent misuse. Do label sugar; salt and flour bins.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed handles to scoops in sugar bins and in salsa container.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall enclose the space from the top of the walk in box to the ceiling. Observed distance less than 3 feet.Facility shall investigate overhead leak next to back entrance and replace ceiling tiles that have been exposed to water damage.
- General Comments that relate to this Inspection
Notes:There are 5 CFPM's at this facility. 2nd CFPM: Maria N Contreras M090676 09/22/2014; Maria A Aguilar M090674 09/22/2014.Facility shall install a splashguard next to handsink at prep table. Facility is in process of remodeling back prep area. All cold holding temps. checked OK: Walk in box @ 40 F; reach in units < 40 F; reach in freezer recorded 0-10 F. Hot holding temps. recorded: Beans @ 157 F; chicken @ 163 F; beef @ 166 F; carnitas 154 F; aza beef @ 180 F; pork @ 176 F; Spanish rice @ 203 F.Do provide a thermometer in reach in icecream freezer; all icecream observed frozen.Facility shall caulk around handsink in employee's restroom and provide a covered trash can in both employee's restroom and in women's bathroom.Reviewed cooling process of leftover food with operator; facility uses ice/water baths; process checked OK. Date coding observed on all made food products. Facility observed clean and organized.Do call health inspector when construction items have been corrected i.e: enclosure for walk in box and ceiling tiles.
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11/30/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations and corrections from 1/8/2008 complete.
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1/15/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several food items stored in grocery bags. Food products shall be stored in approved food grade containers.Observed hot rice in metal container lined with a grocery bags. Discontinue this practice; grocery bags are not approved to store food in; in addition; the bag may leach chemicals into the food.
- [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.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Provide chemical test kits to monitor sanitization rinse at three-compartment sink and sanitizer buckets.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed three-compartment sink caulking damaged with "mold-like" substance. Clean surface and re-caulk.
- [1] Single service: articles; storage; dispensing; used
Observed single service articles utensils with handles facing multiple directions. Store all handles facing the same direction to minimize hand contact with the eating part of the utensil.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Replace/repair damaged floor tiles as needed.
- General Comments that relate to this Inspection
Observed restrooms and handsinks properly stocked with soap and towels.hot-holding good; rice@145 degrees; beef@153 degrees; pork@166 degreescold-holding good; cheese @38; degrees; beef @41 degreesSanitizer buckets and three-compartment sink chlorine slightly more then 100ppm. Reviewed proper concentrations with operator.Reviewed cooling procedures; employee illness policies; and thawing procedures with operator.Food products in walk-in properly labeled with dates and facility uses proper date rotation of food product.Main walk-in @37 degrees
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1/8/2008 | Routine Inspection 1st | 94 |
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