- General Comments that relate to this Inspection
otes:Walk in cooler @ 40 f. Veggies 37 f; Cheeses 39 f. All food products stored properly. All labeled and dated. Reach in coolers @ 40 f. Salsa 40 f; Cheese 38 f;Beef 38 f;Shrimp 38 f;Freezers @ 0 f. All food labeled and dated. All food frozen. Hot holding: Cheese @ 160 f; Beef @ 168 f; Rice 169 f; Chicken 170 f. Ham & chorizo on ice temped at 39 f. All serving utensils clean and stored properly. Hood Oven/ grill area clean.Dry storage - clean - food bins clean and scoop ok. Can products in good condition and dates ok. Utensil/cookware clean and stored properly. Prep area clean and observed proper food prep onsite. Can opener; microwave; and equipment clean and well maintained. Ice machine clean and scoop ok. Handsinks stocked and accessible. 3 compartment sink operational - no leaks in plumbing. Floors; floorsinks; and counters clean.Customer area clean and well maintained.
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2/18/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed diced ham; potatoes; chorizo sitting at temp of 46 - 50 f. Spoke to operator and the food items were not sitting out more than 45 minutes. Food products used when customer order then are cooked. Had operator put food products on ice to keep at proper temperatures. Corrected onsite.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed slice of pizza stored in back 2 door refrigerator. Corrected onsite.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Shrimp 38 f; Rice 38 f; Beans 38 f; Veggies 37 f; Cheeses 39 f. All food products stored properly. All labeled and dated. Reach in coolers @ 40 f. Salsa 40 f; Cheese 38 f. Freezer @ 0 f. All food labeled and dated. All food frozen. Hot holding: Cheese @ 160 f; Beef @ 170 f; Rice 165 f. All serving utensils clean and stored properly. Oven/ grill area clean. Prep area clean and observed proper food prep onsite. Can opener; microwave; and equipment clean and well maintained. Ice machine clean and scoop ok. Handsink stocked and accessible. 3 compartment sink operational - no leaks in plumbing. Floors and counter clean.
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1/2/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Beef @ 38 f; Cheese 38 f. Reach in coolers @ 40 f. Sliced tomatoes 38 f; Cheese 38 f; Diced chicken 38 f; Beef 38 f. Make up cooler @ 38 f. Steam Table: Beef 160 f; Rice 165 f; Cheese 162 f. All serving utensils clean and stored properly. Freezer @ 0 f. All food products frozen. Ice machine clean and scoop stored in clean container. Sauce cooling with ice paddles @ 120 f; Meat cooling @ 100 f. Prep area clean. Utensils and cookware clean and stored in clean location.Handsink stocked properly and accessible. 3 compartment sink operational - sprayer in good condition. No leaks observed. Dry storage all food products have current dates and stored properly. Floors and counters clean.Bathroom ok.
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8/29/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violation noted on previous inspection corrected. Walk-in checked at 35F.
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10/8/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
40) Cold holding unit not maintaining proper temperature - walk-in at 50F; products inside walk-in (cooked and cooled beans and rice; cheese; raw beef) all 45F-55F. Per operator; walk-in was erroneously on defrost cycle. Operator stated that defrost cycle is normally set for after hours. Instructed operator to ensure that defrost cycle occurs after facility is closed to minimize temperature increases when the door is opened and closed during operation. Monitor unit and ensure internal food temperatures are maintained at 40F or less. If unit temperature does not return to 40F or less; within the next hour; all potentially hazardous foods must be moved to the reach-in refrigerators.Observed improper cooling practices. Observed full hotel pan of beans covered at room temperature in the cooling process checked at 100F-110F. Per operator; beans were cooked approximately 2 hours early – operator instructed to add beans to smaller pans; put in ice baths and store in reach-in to ensure beans are cooled to 40F within an additional 2 hours. Discussed proper cooling procedures. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours (use small metal pans; ice baths and frequent stirring of product to facilitate cooling) and from 70F to 40F within an additional 4 hours. If potentially hazardous foods are not cooled from 140F to 70F within the first 2 hours; the product must be cooled to 40F in a total of only 4 hours. Ensure foods remain uncovered during the cooing process and only covered once internal temperatures reach 40F or less.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-food-grade gloves in use for all ready-to-eat foods-make-up unit at 43F -cheese; taquitos at 42F-45F *per operator; doors were open for cleaning prior to inspection. Monitor unit and ensure temperatures are maintained at 40F or less and adjust unit if needed to ensure temperatures are held at 40F even during busy times-produce reach-in at 36F-cook-line reach-in at 40F -raw beef 39F-hot holding: -beans; rice; chicken; ground beef 155F-170F-freezer less than 40F-wiping cloth sanitizer bucket at 100 ppm chlorine-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-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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10/5/2012 | Routine Inspection 1st | 96 |
- [5] Hands washed and cleaned; good hygienic practices
110) Observed employee eating in cook-line area. Employees must eat or smoke in designated areas away from all food operations. Corrected on-site. Observed employee using three-comp. sink to wash hands. Ensure hands are washed in hand sink only.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-walk-in at 38F -cheese at 39F -cooked and cooled beans at 38F -cooked and cooled rice at 40F -raw beef at 39F-no cross-contamination issues noted- raw product stored on bottom shelf-make-up unit at 38F -cheese 40F-cook-line make up unit at 38F -raw beef 39F-hot holding: -ground beef 155F-165F -beans 155F-170F -rice 150F-165F -chicken 158F -shredded beef 160F-discussed cooking and cooling procedures with no problems noted-food and single service items stored 6" above ground-three-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer bucket at 100 ppm chlorine-ice machine clean; scoop stored properly-chemicals labeled and properly stored-restrooms stocked and clean-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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3/14/2011 | Routine Inspection 1st | 95 |
- [1] Original container; properly labeled
There is a bulk container of white powder (salt) on the dry storage shelf which is unlabeled. Label all white powders and other foods not easily identified by sight to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw beef patties on a shelf in the walk-in cooler above food which might not get cooked or cooked to a temperature high enough to eliminate any pathogens from the raw meat (e.g. cheese). Raw meat must always be stored below and away from any RTE foods.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- There is an accumulation of water in the bottom of the 2-door reach-in make table refrigeration unit. This may indicate a problem with the condensate evaporation system. Have the unit checked and repair as needed.- The gasket on the large 2-door refrigeration unit is falling off the door. Have the gasket replaced.
- [1] Installed; maintained
When hanging freely; the spray arm above the 3-compartment sink hangs just below the flood level rim of the sink. This may present a backflow situation if the sink were to be completely full. To eliminate this possibility the spray arm must be repaired or replaced so that it hangs freely above the flood level rim of the sink.
- General Comments that relate to this Inspection
NOTES:1 - There are a couple of light bulbs over the utensil wash and dry food storage areas which are not properly shielded. The light bulb shields must have installed endcaps on both ends to prevent broken glass from falling onto food or food equipment. Replace end caps and shields as needed.2 - Ensure that all chemicals are clearly labeled to prevent misuse (e.g. windex spray bottle under the front counter).3 - Ensure that chlorine (bleach) based sanitizer water is made up and maintained at 50-100ppm concentration.4 - Ensure that hot held foods are held at 140F or hotter. Food temperatures observed = (ref. beans 143F; rice 137F; enchilada sauce 124F; ground beef 152F). Leftovers must be rapidly reheated/cooked to 165F for a minimum of 15 seconds prior to hot holding at 140F.5 - Ensure that cold held foods are held at 40F or less. Food temperatures observed = (chopped tomato 47F; pico de gaillo 46F; walk-in ambient 34F).6 - Ensure that all refrigeration and freezer units have thermometers installed and are located in conspicuous easy to see locations (e.g. unable to locate the thermometer in the 2-door reach-in make table unit).
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6/28/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Previous violations from 5/5/2009 have all been corrected.Recommend putting recently cooked tacos in walkin to cool. Stock only what's needed for lunchtime menu to reach in on cook line. Putting too much food that has not yet reached 40 or below into the reach in causes the temperature to increase above 40 F.
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5/7/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Both makeup tables at 44 - 46 F. ambient temperature. Internal temperatures on foods varied from 43 F (salsa)- 50 F. (diced tomatoes). Adjust or service units to maintain temperatures at 40 F or below.Foods stored in small quantities and utilized within a few hours or returned to walkin at end of shift. Therefore foods were not discarded.
- [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.Raw shell egss stotred above tomatoes. Store raw shell eggs below or away fro ready-to-eat foods.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Gaskets on prep units as well as upright freezer are worn. Replace.
- General Comments that relate to this Inspection
Other temps: hotholding internal (beans @ 47 F 56 F.; rice @ 43 F.; taco beef @ 186 F.; cooked chgicken for tacos @ 176 F.Walkin internal temps.: beans that were cooked and cooled this AM @ 43 F.; cooked rice @ 34 F.; grated cheese @ 35 F. Ambient temp. @ 34 F.Wiping rags for counter stored in bucket w/ bleach sanitizer @ 200 ppm.
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5/5/2009 | Routine Inspection 1st | 93 |
- [1] Original container; properly labeled
There are unlabeled bulk containers of unknown white powders not easily identified by sight (i.e. - one container on the bottom of the dry storage shelving; two containers on the bottom shelf of the prep table next to the hand washing sink). Label these containers to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw beef hamburger patties on the top shelf over ready to eat cheese in the walk-in cooler. Always store raw foods below ready to eat foods to prevent the potential for cross contamination.
- [2] Handling of food; ice; minimized
Operator using a single use styrofoam cup as a scoop in the ham and eggs on the steam table. Use only a food grade scoop with a handle so that you minimize operator hand contact with the foods. (Corrected on-site)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The left hand door gasket on the large 2-door reach-in cooler (near the cook line) is heavily damaged; torn. Replace.
- [1] Wiping clothes: clean; use restricted
Operator mixing soap and bleach for wiping cloths. Do not mix the soap and bleach together as the soap will inactivate the bleach making it ineffective. Use a soap and water solution first to clean the surface then follow up with a clean sanitizing solution of bleach water. (Corrected on-site).
- [1] Installed; maintained
1) There is copper line after the backflow preventor feeding the soda machine carbonator. Remove the copper line and install only stainless steel or plastic line after (on the downstream side) of the backflow preventor.2) The hand washing sink in the kitchen is pulling away from the wall. Make sure the hand sink is firmly attached and re-caulk to the wall.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The tile base cove is pulling away from the outside front of the walk-in cooler allowing accumulation of food debris which are not easily cleaned. Clean and reseal the tile to the walk-in wall so that the surface is smooth and easily cleanable.
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7/22/2008 | Routine Inspection 1st | 91 |
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