- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 3/9/16ALL PREVIOUS VIOLATIONS NOTED HAVE BEEN CORRECTED.*DISHWASHER HAS BEEN REPAIRED AND NOW PROPERLY DISPENSING SANITIZER @ 100PPM CHLORINE.*FOOD PROPERLY STORED.*SCOOPS PROPERLY STORED AND CONTAINERS LABELED.
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3/16/2016 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed in shell eggs being stored above ready to eat food in walk in cooler. Eggs must be stored below ready to eat food to prevent contamination.Observed open food storage containers in walk in cooler. Foods should be covered during storage to prevent contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not properly dispensing sanitizer; even after priming. Dishwasher must be serviced to properly dispense sanitizer. DISCONTINUE USE until dishwasher has been properly serviced and fixed. Use three compartment sink for sanitization until dishwasher is fixed. Must be fixed within 48 Hours.
- [1] Storage; handling of clean equipment / utensils
Observed scoops being stored handle down in bulk food containers. Scoops must be stored with the handle facing up and not touching the food in order to prevent contamination. Observed bulk containers unlabeled. Food containers must be labeled to prevent confusion and wronful use.
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3/9/2016 | Routine Inspection 1st | 93 |
| No violation noted during this evaluation. | 3/9/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observed:Handsink accesible and stocked- **fix broken handle on sink near cook line.No observable pests or pest activity at time of inspection.Dry storage good; chemical storage good.Walk in cooler- chicken at 38F; Beans @ 38F; Pinto beans @38F; Pork @ 38FFreezer clean and organized.Ice machine- **Clean regularly to prevent bacterial growthIce scoop storage good.Cold holding prep table- tomatoes @ 35F; Peppers @38F; Guacamole @ 38F; Under unit: Octopus @ 36F; Beef @ 38F; Chicken @ 42FHot hold table- Beans @ 150F; Chicken @ 170FRestrooms clean and well stocked.Sanitizer bucket at 100ppm.Good thawing procedures for frozen foodsDiscussed no bare hand contact with all ready to eat foods. Discussed employee sickness and exclusion policy.No one at facility has attempted and failed CFPM test in past year.
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3/9/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items from the previous inspection (4/21/15) have been corrected -a stainless steel splash guard has been installed on handsink next to shelves -no additional issues noted
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5/6/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Eggs (in-shell) were noted to be stored above produce in the walk-in refer. Eggs must be stored below ready to eat foods. Pans of rice and beans were also uncovered. All food product must be covered during storage (unless in the cooling process). CORRECTED
- [1] Installed; maintained
Facility continues to store clean dishes and containers of food (peppers and chips) on shelving next to handsink. A splash guard must be installed to provide a barrier to block contaminants from handwashing or the shelving must be permanently relocated.
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4/21/2015 | Routine Inspection 1st | 97 |
| No violation noted during this evaluation. | 4/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Handsinks stocked; available; and used at appropriate timesAll food and equipment temps throughout within proper rangesDishwasher sanitizing at 50-100ppm; sanitizer bucket at 50ppm -bleach test strips availableDiscussed proposed regulation change concerning no bare hand contact with ready to eat foods including glove and utensil useIce machine clean with scoops properly storedFacility is generally clean and well maintained
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4/21/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Handsink located next to rack storing clean dishes; chips; etc has potential to splash clean/food items. Install splashguard on handsink to prevent contaminants of handwashing to splash to unintended areas. Ice also noted in an additional handsink. Handsinks are for handwashing only.
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4/25/2014 | Routine Inspection 1st | 99 |
| No violation noted during this evaluation. | 4/25/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks are stocked; available; and used (see note above)Dishwasher sanitizing @ 130 and 50ppm bleach; test strips available -use test strips periodically to ensure proper sanitizer concentration -bucket @ 50 ppmShrimp thawing under running water - goodRice in shallow tub cooling on ice bath; operator indicates ice bath is used to cool product for about 1 hour before placing in walk in refer - no problems notedWalk in refer @ 48 (in and out recently); beans 36; rice 36; beef 40; shredded 37 -all product properly storedReach in freezer @ -3; all product frozenPrep refer @ 30; fish 39; chicken 37Steam table; pork 165; beans 160Facility is clean and well kept
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4/25/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed carnitas cooked yesterday at 65 f - 70 f. Food must cool from 140 f to 40 f within 4 hours or from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Portion into smaller batches to facilitate faster cooling. Product voluntarily discarded.
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7/29/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Handsinks and restooms properly stocked. Discussed importance of handwashing. (Adjust self metering faucet in women's restroom to ensure that it runs at least 15 seconds).Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomitng and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-beans 35 f-shredded beef 37 f-chicken 36 fPrep unit at 39 f-chili rellano 33 f-shrimp 35 f-tongue 35 fObserved good food storageDiscussed cooling practices. Overall; cooling practices are good. (see noted above).Sanitizer bucket at 50 ppm chlorine.Dishwasher sanitizing at 100 ppm chlorine. Test strips availableFacility clean and well kept
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7/29/2013 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 6/6/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Product temperatures taken on hot holding table: beans 165 F; chicken 177 F; shredded beef 165 F; rice 140 F.Chile relleno 36 F; sliced cheese 36 F inside refrigerated prep unit. Guacamole 37 F on top of this unit.Walk-in cooler at 37 F. beans 38 F; rice 38 F; chile relleno 37 F; cooked ground beef 37 F; tamales 38 F in walk-in cooler.Noted good cooling procedures of cooked foods in place.Dish washer checked at 100 ppm chlorine concentration and 130 F.Chlorine concentration checked at 100 ppm in sanitizer bucket with wiping cloths.Noted hand sinks in prep areas and restrooms stocked and functional.Noted common dumpster enclosure for strip mall in clean condition.
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6/6/2012 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 5/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Product temperatures taken in hot holding unit: pork 177; chopped beef 166 F; rice 174 F; beans 150 F. Temperatures taken in refrigerated prep unit: shredded cheese 41 F on top of unit. sliced cheese 34 F; cooked octopus 37 F insice of unit.Walk-in cooler at 38 F. cooked pork; albondiga meat ball 38 F; beans 39 F; cooked chicken 39 F.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted hand sinks in kitchen and restroomsd stocked and functional.
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5/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 7/16/2010 have been corrected.Walk-in cooler at 38 F. Product temperatures at 37 F and 38 F in walk-in cooler.Cooling practices have been improved; foods now being cooled within required timeframes.Operator plans to apply for bar permit after bar is properly installed by a licensed contractor. Contractor to secure a building permit first.
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7/22/2010 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
NO shellstock tags found on two bags of clams. Shellstock tags are not being retained. Must keep shellstock tags with bags until clams are used up and retain on file for at least 90 days afterwards. Bags of clams voluntarily discarded while on site.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted improper cooling of pan of rice at 6 inch depth and not using ice/water bath on table. Other food items are cooled this way per staff. Temperature of rice was 110 F; cooling for about 1 hour; rice placed into two pans at 2 inch depth and on ice/water bath to bring down to 70 F wihtin one hour.Must implement proper cooling procedures and monitor temperatures to ensure cooling is achieved within required timeframes. Foods must be cooled from 140 F to 40 F wihtin 6 hours and within 140 F to 70 F within first 2 hours of cooling process. Otherwise; foods must be cooled from 140 F to 40 F within 4 hours only.Monitor and record cooling temperatures during cooling of next batches of cooked foods.
- [2] Food protected during storage; preparation; display; service; transportation
Noted lots of pans of foods whcih had been cooled one or more days ago uncovered in walk-in cooler. Ok to keep pans uncovered during cooling time; but pans must be covered once temperature of foods drops to 40 F within time alloted.Noted pan of ice cream balls sotred in plastic trash bags. Discontinue use of trash bags for food storage. Foods may only be stored in food grade plastic bags; corrected while on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quats test strip not available. Acquire quats test strips to check quats sanitizer for proper concentrations of 200 to 400 ppm.Mounted thermometer of walk-in cooler not accurate. Provide one thermometer inside walk-in cooler for accurate temperature readings.
- General Comments that relate to this Inspection
Noted bar equipment improperly installed and bar service being provided from bar counter at front area; and no hand sink provided. This facility was not issued a health permit for bar; therefore bar operations must cease and discontinue use of equipment in this area. Operator must seek to obtain a building permit for proper installation of bar equipment and issuance of health permit for bar if planning to provide bar service in future.In the mean time; bar operations may only be conducted within kitchen prep area.Bar was taken down; alcohol bottles and some of the equipment was relocated to kitchen while on site.Dish washer checked at 120 F and 100 ppm chlorine concentration.Temperatures taken on steam table: beans 154 F; rice 165 F; chicken 161 F; pork 161 F.Temperatures on top of refrigerated prep table: shredded cheese 34 F; guacamole 34 F. Temperaures taken inside of unit: chile relleno 35 F; ground beef 35 F.Temperature of foods in walk-in cooler at 41 F to 42 F; keep temperatures at 40 F or below.Noted hand sinks in prep area and in resrooms stocked and functional.
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7/16/2010 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 1/29/2010 have been corrected.Ok to issue permit to operate.Risk category 4 assigned. Facility has a Certified Food Protection Manager on staff to cover all hours of operration as of this day.Plans to open by 2/24/2010
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2/16/2010 | Opening Inspection | 100 |
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