- [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 paper towels at hand wash sink. Corrected.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed dust buildup on walls and ventilation area in kitchen. Clean all walls on regular basis to maintain sanitary conditions. Correct by the 10/16/15.Observed to the right of the hood wall has grease build up and will need to be wiped down and cleaned. Clean all walls on regular basis to maintain sanitary conditions. Correct by 10/16/15.
- General Comments that relate to this Inspection
Notes:Ice machine clean and scoops stored properly.Refrigerator in back area @ 40 f. Cheeses @ 38 f; Pork 37 f; veggies 38 f; Coleslaw 38 f; tamales 38 f; Chicken 37 f; All stored properly and covered. Beans cooling in ice bath @ 115. No issues observed with cooking and cooling of beans & other food products.Refrigerator @ 40 f; Beef 37 f; Veggies 38 f; All food products stored properly and inside cooler clean. Hot holding: Rice being warmed up at 148-167 f; Sauces 158 f; Beans @ 170 f.Coleslaw @ 36 f; All serving utensils clean and stored properly.Freezer @ 0 f. All food products frozen and stored in food containers. Make up cooler @ 40 f; Sliced tomatoes and veggies @ 38 f; Beef 38 f; Chicken 39 f.. All serving utensils clean and stored properly.Dry storage downstairs clean. All can products in good condition and no damage. All food product stored properly on shelving. 3 compartment sink operational. No leaks in plumbing. Prep sink operational - no leaks in plumbing. Prep sink clean. Cutting boards; equipment; cookware; knives; and counters clean and stored in clean location. Hood; fryer area clean. Counters and floors clean.Customer area clean and well maintained. Customer utensils and plates clean and stored in clean location. Restrooms clean and stocked*All containers that have coleslaw must be served by staff of El Salvador. Coleslaw must not be given out to customers and set at tables due to possible cross contamination issues*No employee has failed serve safe exam in last year.*Discussed no bare hand contact with ready to eat food items.*Handwash signs given out in english and spanish.
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10/14/2015 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed hard shell eggs stored above cilantro in large refrigerator. Eggs were moved and corrected onsite.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed knives stored in between wall and reach in cooler. Store all clean knives in area where location is clean and can be cleaned on regular basis. Corrected. Observed in black bus tub old food - clean utensils stored in this container. All utensil storage msut be clean and free of debris. Corrected.
- [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.Handsink needs to be stocked with soap. Corrected.
- General Comments that relate to this Inspection
Notes:Refrigerator in back area @ 40 f. Cheeses @ 38 f; Pork 37 f; veggies 38 f; Coleslaw 38 f; tamales 38 f. Tamales thawing @ 33 f. Refrigerator @ 40 f; Beef 37 f; Veggies 38 f; All food products stored properly and inside cooler clean. Hot holding: Rice being warmed up at 148-167 f.Beans cooking @ 180 f.Coleslaw @ 36 f; All serving utensils clean and stored properly.Freezer @ 0 f. All food products frozen and stored in food containers. Make up cooler @ 40 f; Sliced tomatoes and veggies @ 38 f. All serving utensils clean and stored properly.Dry storage downstairs clean. All can products in good condition and no damage. All food product stored properly on shelving. 3 compartment sink operational. No leaks in plumbing. Prep sink operational - no leaks in plumbing. Prep sink clean. Cutting boards; equipment; cookware; knives; and counters clean and stored in clean location. Hood; fryer area clean. Counters and floors clean.Customer area clean and well maintained. Customer utensils and plates clean and stored in clean location. Restrooms clean and stocked.
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10/15/2014 | Routine Inspection 1st | 95 |
- [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.Hard shell eggs stored on top of veggies. All hard shell eggs must be stored on bottom shelf to prevent cross contamination of food products. Corrected.
- [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 serving tongs in product of tortilla chips. All tongs should be stored up so bare hands don't touch food products. Correct onsite.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed food in freezer bag stored in handsink basin. All handsinks must be used just for washong hands. Corrected onsite.
- General Comments that relate to this Inspection
Notes:Refrigerator in back area @ 40 f. Cheeses @ 38 f. Refrigerator @ 40 f; Chicken cooked @ 38 f; Beef 38 f; Veggies 38 f; All food prodcuts stored properly and inside cooler clean. Freezer @ 0 f. All food products frozen and stored in food containers. Make up cooler: Meat dish @ 160 f. Make up cooler @ 40 f; Sliced tomatoes and veggies @ 38 f. All serving utensils clean and stored properly.Dry storage downstairs clean. All can products in good condition and no damage. All food product stored properly on shelving. 3 compartment sink operational. No leaks in plumbing. Prep sink operational - no leaks in plumbing. Prep sink clean. Cutting boards; equipment; cookware; knives; and counters clean and stored in clean location. Hood; fryer area clean. Counters and floors clean.Customer area clean and well maintained. Customer utensils and plates clean and stored in clean location. Restrooms clean.
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12/13/2013 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.Additional CFPM obtained:Angelica MartinezM120564exp: 10/11/16
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12/13/2012 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly - Ice machine door and gasket on make-up unit still need to be repaired/replaced.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty - stand-up freezers in kitchen and downstairs dry storage area still need to be cleaned - operator in the process of cleaning freezers at time of inspection.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. The following areas still need to be repaired to maintain a smooth; durable; and easily cleanable surface: continue to seal the areas under the three-comp./prep./hand sinks where the linoleum is peeling away from the floor/wall.
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected with the exception of the above items. The above items must be corrected within 30 days; by 10/11/12.Discussed the importance of maintaining managerial control with operators. Provided operators with cooling/equipment temperature logs and example cleaning schedules. Ensure proper employee hand washing/hygiene and cooking and cooling procedures are monitored and conducted properly. Ensure facility is maintained on a regular cleaning schedule. Facility will be monitored by WCHD to verify that above practices are implemented. If repeat violations are noted on future inspection; more enforcement action my by taken including additional permit suspension and/or permit revocation.Facility has one additional employee that has ServSafe certificate; but must bring proof of at least a 16 hour course by a WCHD approved instructor and a passing test score to WCHD office to obtain a WCHD Certified Food Protection Manager certificate by 10/11/12.*Permit re-instated - ok to operate*
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9/12/2012 | Routine Reinspection 1st | 97 |
- [5] Source sound condition; no spoilage
010) Found bag of moldy bread/buns stored on dry storage shelf. All food must be kept free of spoilage and/or contamination. Bread voluntarily discarded by operator.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature - cook-line make-up unit holding at 50F. All food products inside unit checked at 49F-54F. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. All food products moved to 2-door reach-in until unit is repaired.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered (bulk sugar and flour containers). Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Potentially hazardous food properly thawed
070) 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.Observed pan of beans cooling at room temperature. Discussed the lack of space in facility and advised operator to ensure thawing is conducted ahead of time in the refrigerator to make room for the prep. sink to be utilized as an ice bath for proper cooling. Beans added to ice to facilitate cooling. Ensure all potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on-site.
- [5] Hands washed and cleaned; good hygienic practices
110) Observed employee washing hands in standing water bowl used to make papusas. When told to wash hands in the sink; the employee washed her hands in the three -compartment sink. All employees must wash hands in designated hand sink only) with soap and water and dry hands with disposable paper towels. Employee was directed by operator to use hand sink only for hand washing - corrected.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed thawing in three-compartment sink and dishes in stored in sink. Ensure sink is used strictly for dishwashing and each compartment is filled and set up in following order: wash; rinse; sanitize and allow dishes to air dry.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chlorine chemical test kits to verify sanitizer concentration in three-compartment sink and sanitizer buckets.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Repair ice machine door - door be able to open and close to protect ice from cross-contamination. Repair gasket of cook-line reach-in
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (reach-in refrigerator and freezer handles; inside refrigerator/freezer including shelving; sink faucets; plastic tubs used to store clean dishes/utensils; bulk flour; sugar containers; hard to reach areas including behind; inside and under equipment). All non food contact surfaces of equipment must be clean.
- [5] Sewage and waste water disposal
Observed back-up in mop sink - operator not able to drain mop sink. Observed floor sink under three-compartment sink back-up and overflow into kitchen when operator attempted to drain prep. sink. Plumbing must be repaired to allow for adequate drainage. Facility must clean/sanitize kitchen area where prep. sink overflowed and demonstrate that prep. sink and three-compartment sink can be used properly without causing overflows into kitchen area.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following areas to maintain a smooth; durable; and easily cleanable surface: seal all areas under three-comp. sink; prep. sink and hand sink where linoleum is coming away from the wall and separating from the subfloor.Clean floors (including floor sinks); walls; and ceiling and maintain facility on a regular cleaning schedule.
- General Comments that relate to this Inspection
Observed overall lack of managerial control in facility. *Facility permit to operate is suspended until the above items are corrected*
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9/10/2012 | Routine Inspection 1st | 67 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Must remove carpet in dry storage area. Floors must be smooth; easily cleanable and nonabsorbent.
- General Comments that relate to this Inspection
All violations noted on the previous inspection have been corrected with the exception of the above violation. Carpets have been cleaned. Per operator; the landlord of the building has scheduled the removal of the carpet and the installation of tile within the next couple of months. Carpet must be removed and tile installed within 60 days by 5/9/11.
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3/9/2011 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Potentially hazardous food found out of temperature - refried bean found at 60F-70F sitting out for more than 4 hours. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Beans voluntarily discarded on site. In the future; operator will store beans on ice and ensure temperature is maintained less than 40F.
- [2] Potentially hazardous food properly thawed
070) 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. Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty - inside make-up unit (including gaskets and door handles); inside back freezer; walls throughout facility and bulk storage containers. All non food contact surfaces of equipment must be clean. Ensure facility is on a regular cleaning schedule to ensure proper cleaning including floors; walls; ceilings and inside and outside equipment and behind/under equipment.
- [1] Installed; maintained
Back hand sink and prep. sink must have separate drain lines to the floor sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Must remove dirty/soiled carpet in dry storage area. Concrete floor must be sealed to provide a smooth; easily cleanable an non absorbent surface.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-make-up unit at 38F -potatoes at 39F -cooked and cooled pork at 38F-bean/cheese mixture and pork/bean/cheese mixture for pupusas on ice at 40F-hot holding: -beans 178F-discussed cooking and cooling procedures with no problems noted-produce/beverage reach-ins less than 40F-freezers all less than 0F-three-comp. sink used for wash; rinse sanitize-wiping cloth sanitizer buckets at 50 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and properly stored-restrooms stocked and clean*facility has a total of 4 restrooms; 2 for customers and 2 for employees. The employee women's restrooms is currently out of order. Ensure door remains locked and men's restroom is converted to a unisex restroom for employee use.-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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2/24/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All items noted on previous inspection have been corrected. Ensure hand sink is sealed to wall - provide a smooth and easily cleanable surface.Ok to issue permit to operate.
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9/27/2010 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to permit issuance and by 9/30/10:-Replace non-NSF 3-comp. sink with NSF prep sink and hand sink with slash guards-thoroughly clean all equipment including inside and under reach-ins; etc.-seal all holes in the walls-seal around floor sink in kitchen-provide base coving throughout facility.-seal all exposed/bare wood throughoutCall for re-inspection once the above items are corrected.
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8/31/2010 | Opening Inspection | 100 |
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