- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f - Beans 39 f; beef 38 ; chicken 37 f; Pork 39 f. All shelving clean and well maintained. Raw beef and chicken 39 f. Chile relleno @ 40 f. Chile Relleno cooling in walk in @ 48 -58 f. Raw product stored properly - no cross-contamination issues notedCooking and cooling procedures with no problems notedFreezer 0 f. All food products frozen. Large Kettle - Cooked Ground beef @ 180 -210 f. Hot holding: Beans 170 f; Rice 168 f; Chicken 169 f; Pork 172; All serving utensils clean and stored properly.Cook-line make-up unit at 40 f.Slice tomatoes 39 f;Veggies @ 38 f; Cheeses 38 f - Cutting board ok; Prep areas clean. All utensils stored in drawer clean and inside drawer clean.Mixer; steamers; microwave; and other food equipment clean and well maintained. Ice machine clean; scoop stored properlyKitchen dishwasher checked at 50 ppm chlorine-chemical test kits available3 compartment sink operational - no leaks in plumbing - sprayer in good condition.Salad make-up unit @ 41 f. Dressings @ 37 f. Soup @ 180 f. Serving spoons clean and stored properly.All plates; cookware; glasses clean and stored properly. All storage containers for utensil on bottom clean - no debris. Food and single service items stored 6" above groundChemicals labeled and properly storedBar area reach in coolers @ 41 f. All drink products have current dates.Bar gun and holder clean. Drain hose secure - no leaks observed.Barware and mixer clean.Ice bin clean and scoops stored properly. Glass washer checked a 50 ppm chlorine. Test strips on hand.Glasses clean and stored in clean area. Floors clean.Restrooms clean and stocked.Server area clean and well maintained. Menus & bill folders clean. Customer utensil (tray) clean. Tortiilla chip dispenser enclosed and clean. Scoops stored properly. Downstairs - storage - Soda box area clean no leaks on floors. Can goods have current dates and shelving clean. All food products stored properly.Handsink stocked and accessible. Discussed nail brush cleaning (it is cleaned every day with chlorine) Brush in good condition. Discussed cleaning of no food items on regular basis (Stereo; phones; ticket printers; Spice containers; Sauce handles) to prevent cross contamination.Hood area clean. Hood cleaned every 90 days and tag has been updated. **Observed proper food handling and prep onsite.*Discussed no bare hand contact with ready food item w/ Iris. Glove on hand.*No employee has failed Serve Safe exam in last year for this facility.
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9/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cooked and cooled rice @ 67 - 90 f just prepped w/in 20minutes; beans 40 f; beef 40 ; chicken 37 f.Raw beef and chicken 39 f. Chile relleno @ 40 f. Pork cooling ready to be shredded @ 80 f. Raw product stored properly - no cross-contamination issues notedCooking and cooling procedures with no problems notedFreezer 0 f. All food products frozen. Hot holding: Beans 168 f; Rice 159 f; Chicken 153 f.Cook-line make-up unit at 40 f. Veggies @ 38 f; Cheeses 38 f - Cutting board ok; Prep areas clean. All utensils stored in drawer clean and inside drawer clean.Mixer; steamers; microwave; and other food equipment clean and well maintained. Ice machine clean; scoop stored properlyKitchen dishwasher checked at 50 ppm chlorine-chemical test kits available3 compartment sink operational - no leaks in plumbing - sprayer in good condition.Salad make-up unit @ 40 f. Dressings @ 38 f. Meatball soup @ 163 f. Serving spoons clean and stored properly.All plates; cookware; glasses clean and stored properly. All storage containers for utensil on bottom clean - no debris. Food and single service items stored 6" above groundChemicals labeled and properly storedBar area reach in coolers @ 40 f. All drink products have current dates.Bar gun and holder clean. Drain hose secure - no leaks observed.Barware and mixer clean.Ice bin clean and scoops stored properly. Glass washer checked at ppm chlorine. Test strips on hand.Glasses clean and stored in clean area. Floors clean.Restrooms clean and stocked.Server area clean and well maintained. Menus & bill folders clean. Customer utensil (tray) clean. Tortiilla chip dispenser enclosed and clean. Scoops stored properly. Downstairs - storage - Soda box area clean no leaks on floors. Can goods have current dates and shelving clean. All food products stored properly.Handsink stocked and accessible. Discussed nail brush cleaning (it is cleaned every day with chlorine) Brush in good condition. Discussed cleaning of no food items on regular basis (Stereo; phones; ticket printers; Spice containers; Sauce handles) to prevent cross contamination.Hood area clean. Hood cleaned every 90 days and tag has been updated. **Observed proper food handling and prep onsite.
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11/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cooked and cooled rice @ 40 f; beans 40 -42; beef 40 ; chicken 39 fRaw beef and chicken 39 f. Chile relleno @ 40 f. Raw product stored properly - no cross-contamination issues notedCooking and cooling procedures with no problems notedFreezer 0 f. All food products frozen. Hot holding: Beans 150 f; Rice 155 f; Chicken 148 f.Cook-line make-up unit at 40 f. Veggies @ 38 f; Cheeses 38 f - Cutting board ok; Prep areas clean. All utensils stored in drawer clean and inside drawer clean.Mixer; steamers; microwave; and other food equipment clean and well maintained. Ice machine clean; scoop stored properlyKitchen dishwasher checked at 100 ppm chlorine-chemical test kits available3 compartment sink operational - no leaks in plumbing - sprayer in good condition.Salad make-up unit @ 40 f. Dressings @ 38 f. All plates; cookware; glasses clean and stored properly. All storage containers for utensil on bottom clean - no debris. Food and single service items stored 6" above groundChemicals labeled and properly storedBar area reach in coolers @ 40 f. All drink products have current dates.Bar gun and holder clean. Drain hose secure - no leaks observed.Barware and mixer clean.Ice bin clean and scoops stored properly. Glass washer checked at 100ppm chlorine. Test strips on hand.Glasses clean and stored in clean area. Floors clean.Restrooms clean and stocked.Server area clean and well maintained. Menus & bill folders clean. Customer utensil (tray) clean. Tortiilla chip dispenser enclosed and clean. Scoops stored properly. Downstairs - storage - Soda box area clean no leaks on floors. Can goods have current dates and shelving clean. All food products stored properly.Handsink stocked and accessible. Discussed nail brush cleaning (it is cleaned every day with chlorine) Brush in good condition. Discussed cleaning of no food items on regular basis (Stereo; phones; ticket printers; Spice containers; Sauce handles) to prevent cross contamination.Hood area clean. Hood cleaned every 90 days and tag has been updated. **Observed proper food handling and prep onsite.
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12/10/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked-observed proper cooling practices-hot holding: -chicken; beef; pork; beans; rice 145F-160F -soup 158F-walk-in at 39F -cooked and cooled beef; rice; and beans at 39F-40F -raw beef at 37F-freezer less than 0F-cook-line make-up unit at 45F -raw beef; cooked and cooled beef at 43F-45F -sour cream and guacamole at 41F-43F* instructed operator to adjust unit to ensure all potentially hazardous foods are maintained at 40F or less even during busy times.-ice machine clean; scoop stored properly-dishwasher checked at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-glassware washer checked at 100 ppm chlorine-ice bin scoop stored properly-alcohol advisory sign provided to operator. Ensure sign is posted in a conspicuous location.-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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7/26/2012 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Repair leak in kitchen hand sink and bar area hand sink. Ensure hot water is always turned on at all times of operation for proper hand washing.
- General Comments that relate to this Inspection
Notes:-hand sinks all stocked-walk-in at 40F -cooked and cooled rice; beans; beef; chicken 40F-42F -raw beef and chicken 39F-raw product stored properly - no cross-contamination issues noted-discussed cooking and cooling procedures with no problems noted-freezer less than 0F-hot holding: -beans 148F -rice 155F -chicken 168F -beef 170F-cook-line make-up unit at 40F -cooked and cooled beef 42F -raw beef 41F-ice machine clean; scoop stored properly-kitchen dishwasher checked at 100 ppm chlorine-chemical test kits available-salad make-up unit at 40F-food and single service items stored 6" above ground-chemicals labeled and properly stored-bar area reach-ins at 40F-ice scoop stored properly-glassware washer checked at 100 + ppm chlorine *ensure sanitizer is maintained between 50 and 100 ppm chlorine-restrooms stocked and clean-provided alcohol advisory sign to operator. Ensure sign is posted in a conspicuous location-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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4/20/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks all properly stocked-hot holding: -soup 145F -rice 155F - 161F -beans 156F - 160F -chicken 170F -beef 168F-salad make-up unit @ 40F-cook-line make-up unit @ 38F -chicken 39F -cheese 40F-walk-in @ 39F cooked and cooled beans at 39F-40F cooked and cooled chicken at 38F raw meats 38F-40F-ice machine clean; scoops stored properly-dishwasher checked at 50 ppm chlorine-chemical test kits available-glassware washer at 100 ppm chlorine-discussed cooking and cooling procedures with no problems noted-all food stored 6" above ground-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health and hygiene policies with no problems notedFacility has additional CFPM: Elmer Figuero; M060751; exp: 10/31/2011
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7/16/2010 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sink in bar area stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Facility has additional CFPM: Elmer A. Figueroa; M060731; exp: 10/31/2011.Notes:-kitchen hand sink properly stocked-hot holding: beans at 169F; rice at 165F; chicken at 158F; beef at 160F-make-up unit checked at 38F; steak at 39F-walk-in at 36F; cooked and cooled beans at 38F; cooked and cooled chicken at 39F.-observed cooking and cooling procedures with no problems noted-salsa make-up unit at 39F-ice machine clean; scoop stored properly-ice scoop in bar area stored properly-dishwasher sanitizer slightly over 100 ppm chlorine. Adjust dishwasher to ensure chlorine concentration is between 50 ppm to 100ppm.-chlorine test strips available-food stored properly; no cross connection issues noted.-chemical bottles labeled and stored properly-restrooms clean and properly stocked-discussed employee health policies with no problems noted
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5/13/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Observed proper cooling procedures for beans.Hot holding at 145 F. and above.Walk in at 34 F. Reach in at 34 F. Active managerial control in place.
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3/21/2008 | Routine Inspection 1st | 100 |
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