- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Per operator dishwasher is not sanitizing properly. They called a company who came to fix the dishwasher on 07/16/15; but they are still having problems. Per owner they are having the company come back today to fix the dishwasher. Facility had an abatement date of 07/17/15 from the routine inspection on 07/16/15 to have the dishwasher sanitizing properly.*The operator is not using the dishwasher and is doing all bar dishes in the kitchen dishwasher.*Ensure dishwasher is sanitizing properly by 07/20/15. If dishwasher is sanitizing properly before 07/20/15; facility may use the dishwasher.
- General Comments that relate to this Inspection
NA. See above violation
- General Comments that relate to this Inspection
Notes: Maintenance came after submitting routine reinspection 1st. Dishwasher is sanitizing at 100 ppm Chlorine. All violations have been corrected. Facility can use dishwasher.
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7/17/2015 | Routine Reinspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-No sanitizer was detected in the dishwasher. This item was also noted during the last routine inspection. Owner called maintenance to fix the dishwasher during the inspection.*Ensure dishwasher is sanitizing at 50-100 ppm Chlorine to allow proper sanitizing to reduce the spread of bacteria and viruses within 24 hours; 07/17/17.*Facility must use the kitchen dishwasher to sanitize all bareware until bar dishwasher is working properly.
- [1] Installed; maintained
-Self monitoring faucet on right hand side in womens restroom does not stay on for at least 15 seconds. This item was noted durring the last routine inspection. *Ensure water continuously runs for at least 15 seconds to allow proper hand washing within 14 days; 07/30/15.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Handsink did not have soap provided.*Ensure handsinks are stocked with soap and paper towels to allow proper hand washing and reduce the spread of bacteria and viruses.*Operator provided hand soap. Corrected during the inspection.
- General Comments that relate to this Inspection
Notes: -Discussed hand washing policy.-Discussed employee sick policy. Ensure employees sick with vomitng; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Discussed the health department receiving a confirmed case of salmonella that mentioned eating at this facility within the incubation period.-Handsinks clean and stocked.-Observed hand washing and glove use.-Restrooms clean and stocked.-Hot holding temperatures good. Ground beef at 173F; shredded chicken at 165F; beans at 171F.-Observed proper cooling of foods. Chili verde prepared at 1:00 pm was 106F at 1:15 pm. Temperature taken at 2:07 pm at 68F. Shredded chicken prepared at 1:00 pm was 116F at 1:10 pm. Temperature taken at 2:15 was 73F.-Walk in cooler at 40F. Shrimp at 42F; salmon 43F; chicken prepared yesterday at 43F. Observed good food storage.-Walk in freezer at 0F. All product frozen. Observed good food storage.-Recommend closing lid on the make up unit when not in use. Tomato 45F; salsa 43F; chopped mellon 44F. Maintain temperatures at 41F or below.-Cooked pork 168F.-Reach in cooler at 32F. Dates good.-Prep area surfaces clean.-Ice machine clean. Scoops stored correctly.-Utensils clean and stored correctly.-Dishwasher at 50 ppm Chlorine.-Sanitizer at 400 ppm Quat. Recommend maintaining sanitizer levels at 200 ppm Quat.-Observed a large number of flies in the dry storage area and where dirty linens are kept. PCO is Ecolab. They service every 3 months and last service was in June. Invoice was checked at time of inspection. Recommend follow up with Ecolab to control the number of flies.-Outside garbage stored properly.-Mop area ok.
- General Comments that relate to this Inspection
Notes: -Discussed hand wsahing policy. Ensure employees wash hands when returning to the area and inbetween tasks.-Discussed employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Restrooms clean and stocked.-Alcohol advisory posted.-Consumer ice good. Scoops stored properly.-Beverage guns clean and holders clean.-Observed wooden board covering the floor by the ice machine. Per owner the concrete had to be repaired because water was leaking up from the floor. Floor is scheduled to be repaired this week durring off hours.
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7/16/2015 | Routine Inspection 1st | 93 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no measurable sanitizer in dishwasher. Sanitizer was replaced and measured at 100 ppm chlorine. Ensure sanitizer maintains 50 - 100 ppm chlorine.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no measureable sanitizer in dishwasher. DIshwasher was primed and sanitizer measured at 50 ppm. Ensure staff is checking the sanitizer concentration frequently to ensure it maintains 50 - 100 ppm chlorine. Corrected.
- [1] Installed; maintained
Observed leak on hot water side of handsink by cook line. Repair leak. Do NOT turn off hot water. Leak must be repaired properly.Also observed self metering faucet in women's restroom (right side) not staying on for appropriate length of time. Ensure self metering faucets stay on for at least 15 seconds. Also recommend increasing water pressure in handsinks in both restrooms.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at bar handsink. Ensure handsinks are stocked at all times to ensure proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-chicken 41 f-shrimp 42 f-cooked chicken 43 fTemperatures in walk-in vary based on where product is stored. Recommend placing thermometers in different areas of walk-in cooler and monitoring temperatures closely.Prep cooler at 36 f-cheese on bottom at 36 f-cheese on top at 41 f-guacamole at 39 fHot holding temps good-tamales 155 f-shredded beef 171 f-chicken 163 f-rice 152 fDiscussed/observed cooling procedures - good. Facility uses ice baths and sheet pans to cool.Shellfish tags retained for 90 days minimum as required.Observed good food storageSanitizer buckets at 400 ppm quat. Test strips available.
- General Comments that relate to this Inspection
Notes:Restrooms properly stockedDiscussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Bar clean and well keptPlease post Alcohol Consumer Advisory. Inspector will fax.
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9/11/2014 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Spoke with CFPM/Owner Jose. Walk-in cooler was repaired and is maintaining 40 f or below. Discussed the needto continue to monitor walk-in cooler and other coolers to ensure they maintain proper temperatures.
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11/14/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Walk-in cooler at 46 f. Product temped at 46-47 f. Inspector checked cooler several times throughout inspection to see if cooler would drop and it did not. Adjust cooler so that it maintaints product at 40 f or below.
- [1] Installed; maintained
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-rice 173 f-beans 165 f-chicken 147 fDiscussed cooling procedures - good. Product is either cooled on shallow; stainless steel pans or by using ice wands.Prep coolers 38 f; 30 f-cheese 42 fRefer drawer under grill at 38 f-steak 40 f-cheese 41 fObserved good food storage - raw product stored below ready to eat foods.Sanitizer buckets at 200 ppm quat. Test strips on site.Dishwasher sanitizing at 100 ppm chlorine. Test strips on site.Facility overall clean and well keptDiscussed shellfish tag retention. Facility keeps shellfish tags for at least 90 days mimimum as required.*Adjust self metering faucet (right side) in women's restroom to ensure that it runs at least 15 seconds.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 30 fDishmachine sanitizing at 100 ppm chlorineTest strips on siteBar clean and well kept
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8/21/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Coved base has been installed on all wall areas where noted to be missing on the previous inspection conducted on 3/8/2012.Ensure that cloth towels are not used in direct contact with foods. Cloth towels were being used to place chile rellenos while being prepared on them. Towels removed at this time.
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3/22/2012 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Glass washer has been serviced. Chlorine concentration checked at 100 ppm. Continue to monitor at least once daily from now on to ensure that chlorine sanitizer is always kept at proper concentrations.
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3/12/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
NOted glass washer operating with chlorine container almost empty; no chlorine registered with test strips. Chlorine container replaced but no chlorine registered in glass washer after priming sanitizer. Service company called at this time and will be in shortly. Do not use glass washer until serviced nad checked to be at proper chlorine concentration at 50 ppm to 100 ppm.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted coved base missing or coming off of on some wall sections in dish washing and kitchen areas; provide coved base where needed for easy cleaning of floor along wall bases.
- General Comments that relate to this Inspection
Product temperatures taken in hot holding table: ground beef 178 F; shredded chicken 177 F; beans 1625 F; rice 165 F.Guacamole 40 F; shredded cheese 42 F; sour cream in refrigerated prep unitChile relleno 42 F in refrigerated chef base.Walk-in cooler at 39 F. three buckets of cooked beans at 40 F; chile relleno 39 F; cooked beef 39 F; ceviche 39 F.Dish washer operating at 126 F and 100 ppm chlorine concentration.Proper cooling procedures and temperature logs in place.Shellstock tags being kept in container of oysters. Tags bing retained for more than 90 days after product is out.Noted all hand sinks in prep areas and in restrooms stocked and functional.Noted ice machine's interior clean.Noted dumspter enclosure to be kept clean.Reviewed employee health policy; ensure that employees with symptoms that require exclusion be excluded from the establishment for required time frames.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Bar refrigerator at 38 F.Noted ice machine's interior clean.Noted alcohol warning sign posted as qrequired.
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3/8/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
THe items noted on the previous routine inspection conducted on 2/15/2011 have been corrected.Product temperatures in buckets at 40 F in walk-in cooler. Foods now being finished coooling to 40 F in 2 inch pans before transferrring them into buckets per CFPM. Monitor and log temperatures during cooling for verification that time and temperature requirements are being met
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/15/2011 havee been correected. Check glass washer daily for proper chlorine sanitizer concentration s of 50 to 100 ppm
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3/1/2011 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Noted thermometers missing in refrigerated prep unit and refrigerated chef base. Provide thermometers for both of these units.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted mold build-up inside ice machine. Clean and sanitize ice machine frequently to prevent mold build-up.
- [1] Installed; maintained
Noted two floor sinks with dirt and mold build up. Clean floor sinks frquently to prevent build-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted back door left open with screen door no longer in place. No protection against entry of vermin when door is open. Re-install screen door.
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated equipment: shredded cheese 43 F; guacamole 41 F; shredded cheese 42 F; cut fruit 39 F; chile relleno 44 F.Walk-in cooler at 38 F. Temperatures in walk0in cooler: chile relleno 38 F; rice 39 F; buckets of beans at 40 F to 45 F. Ensure that beans are cooled to 40 F in 2 inch pans in walk-in cooler before transferring to buckets. Montior temperatures during cooling at one hour intervals to ensure foods are cooled from 140 F to 40 F within six hours and from 140 F to 70 F within the first two hours of cooling process.Temperatures taken on steam table: beans 158 F; ground beef 165 F; red sauce 185 F; tamales 168 F and 180 F.Noted hand sinks stocked and functional.Dish washer at 135 F and 100 ppm chlorine concentration.
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Glass washer operating at less than 100 ppm chlorine concentration. Glass washer serviced by service company while on site and chlorine checked at 100 ppm. glass washer temperature at 120 F.Noted alcohol warning sign posted as required.
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2/15/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
One additional CFPM has been acquired. CFPM was present during time of inspection. Filberto Leon #M100190 exp 2/20/2015.Ensure to provide coverage with the two Certified Food Protection Managers all hours of foodservice operations.Bring WCHD certificate to keep posted in the establishment.
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4/15/2010 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager on duty at time of inspection; CFPM is off this day.Must acquire additional CFPMs so that coverage is provided all hours of food operations.
- General Comments that relate to this Inspection
Product temperatures taken on steam table: rice 152 F; beans; 159 F; chicken 150 F; ground beef 156 F; tamal 152 F.Shredded cheese on top of prep unit 42 F; sliced cheese 41 F and shredded cheese 40 F inside unit.Por meat 40 F; chile relleno 28 F and 42 F; and shreeded cheese 40 F in chef base unit.Walk-in cooler at 38 F. menudo 40 F; cooked shrimp 38 F; ceviche 37 F; pan of ground beef 38 F; albondiga soup 38 F; bucket of chicken 42 F; bucket of ground beef 44 F; the latter two cooked yesterday. Proper cooling in place as described by staff; cooling temperatures monitored occassionally by CFPM per staff. Ensure monitoring of cooling temperatures periodically to verify foods are being cooled within required time frames (140 F to 40 F wihtin 6 hours and 140 F to 70 F wihtin first 2 hours of cooling)Dish washer checked at 140 F and 100 ppm chlorine concentration.Hand sinks in prep areas and restrooms found stocked and functional.Ice machine's interior found clean.
- General Comments that relate to this Inspection
Glass washer checked aat 120 F and 100 ppm chlorine concentration.Hand sink found stocked and functional.Alcohol warning sign found posted as required.
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2/2/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 1/22/09 have been corrected.Temperature records of foods cooled since las inspection were produced.All foods have n ow been cooled within required timeframes. Foods are now being left to cool in 2-inch layers; uncovered and on ice when placed in walk-in cooler until cooled to 40 F per manager.
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 1/22/08 have been corrected
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1/29/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Two buckets of beans at 48 F to 49 F; one bucket of rice at 48 F; these items had been cooling from previous day; buckets found tightly covered. Items voluntarily discarded. Foods are cooled in 2-inch pans on ice for two hours and then transferred into 4-gallon buckets and covered to finish cooling in walk-in cooler per staff.Foods must be kept in 2-inch pans when placed in walk-in cooler and left uncovered to achieve cooling within required timeframes.Foods must be cooled from 140 F to 40 F within 6 hours provided that initial cooling from 140 F to 70 F takes place within the first 2 hours; otherwise; foods must be cooled from 140 F to 40 F within 4 hours only.Manager to montinor and record food temperatures during cooling to verify that cooling occurs within required timeframes.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Mold growth and lime build-up noted inside of ice machine. Clean and sanitize ice machine's interior on regular basis so as to prevent mold and lime build-up.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Mold growth noted inside ice machine; clean and sanitize ice machine's interior.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean and defrost glass chiller unit to remove ice build-up and broken glass and from bottom ot unit.
- [1] Installed; maintained
Fix large leak in prep sink's faucet.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor underneath ice machine and glass washer
- General Comments that relate to this Inspection
Temperatures taken on steam table: tamal 146 F; white sauce 153 F; rice 180 F; chicken 143 F to 177 F. Refrigerated units in cook line: chile relleno 38 F; crumbled cheese 40 F; cooked pork chunks 42 F.Walk-in cooler at 35 F.Other temperatures taken in walk-in cooler: cubed potatoes 37 F; ground beef chorizo 39 F; cooked shrimp 38 F; chile relleno 39 F.Dish washer checked at 126 F and 100 ppm chlorine concentration.Clean interior of refrigerated base under drawers at end of each day to remove fallen food debris.All hand sinks found stocked and functional.
- General Comments that relate to this Inspection
Refrigerator where dairy products kept at 32 F.Glass washer at 120 F and 100 ppm chlorine concentration.Hand sink found stocked and functional.Alcohol/birth defects warning sign found posted as required.
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1/22/2009 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Notes:Leak under 3 comp sink fixed.Coving behind dishwasher sealed to wallIce machine drain line reattached and sealed no leak.**Freezer door part is on order Jose will call when part comes in***Call me when this is repaired 771-6501***Make sure all thawed food is submerged under water with cool running water at all times**
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1/30/2008 | Routine Reinspection 1st | 100 |
- [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.Ice scoop stored on top of napkin store ice scoop in clean and sanitary container to prevent potential contamination of ice.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine has mold build up needs cleaning. Clean and sanitize throughly to prevent potential contamination of ice.
- [1] Installed; maintained
Leak from pipe between ice machine and sink will need to repair pvc pipe water is leaking on floor into floor sink.Pipes under 3 compartment sink leaking will need to get this repaired.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Coving behind the dishwasher separating from wall will need to seal to make clean and smoothable.
- General Comments that relate to this Inspection
Notes:Dishwasher @ 100ppm chlorineReach in cooler by ice tea machine 35 fHot holdingGround Beef 160 fShredded Chicken 150 fBeans 160 f Rice 170 Guacomole 39 fSanitizer bucket 50 f**Freezer door needs to be repaired will not close.** Knife storage needs to be wiped down magnet area collecting dust clean and make sanitary.
- General Comments that relate to this Inspection
Hand sinks stocked in bar and restaurant area.Ice machine clean. Scoops upSpeed Guns and holders clean and sanitary.Dairy reefer @ 38 fAll dates current on milk products.
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1/15/2008 | Routine Inspection 1st | 95 |
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