- General Comments that relate to this Inspection
One additional employee has obtained certification and now there are two certified employees to provide required CFPM coverage. Both employees passed exam on first attempt.
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11/18/2015 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Operator did not meet deadline to obtain addtional CFPM issued on the reinspection conducted on 7/8/2015.One employee is scheduled to take certification class on 10/14/2015. Follow-up will be conducted on 10/28/2015 to verify that certifcate was obtained.
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10/9/2015 | Routine Reinspection 2nd | 97 |
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 6/25/2015 have been corrected. Proper food cooling practices are in place. Cooling logs are now being filled out and verified cooling is being done within required timeframes.One Certified Food Protection Manager is on staff full time; two additional employees will be taking a certification class within 30 days. Follow up on certification will be conducted on 8/20/2015.
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7/8/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Keep all containers of chips and tostada shells covered to protect from dust contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of refrigerated stands under cooking equipment of grease and debris build-up.Clean interior of refrigerated stand that is not operating to keep clean.
- General Comments that relate to this Inspection
Product temperatures in refrigerated units in cook line checked from 39 F to 45 F on top of units. Keep product temperatures at 41 F or below.Walk-in cooler at 39 F. Temperaute of several foods that were previously cooked and cooled were at 43 F to 44 F. Keep product temperatures at 41 F or below. Noted good cooling practices of foods being done on ice/water baths; stirring and using shallow pans except for one tub of shredded beef in deep pan that was placed in walk-in cooler at 88 F; ensure that foods are cooled to 70 F within two hours and then placed in walk-in cooler in two inch layers. Shredded beef was portioned into two pans and pans placed on ice/water bath inside walk-in cooler to speed cooling.Noted chiles rellenos kept on plate at edge of griddle at 120 F; Prodcut sells within 2 hours per manager. Keep time written next to plate for time tracking to ensue that product is used or discarded within a time period not to exceed 4 hours.Noted employee wearing glove on one hand but handling ready to eat foods with either hand. Manager advised employees of glove requirement at this time to eliminate any bare hand contact with ready to eat foods.Dishwasher checeked at 130 F and 100 ppm chlorine concentration.Quat sanitizer from dispenser checked at 200 ppm concentration.Noted all hand sinks stocked and functional.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Glasswasher checked at 140 F and 100 ppn chlorine concentration.Noted bar to be kept clean.Noted alohol warning sign posted as required.
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6/25/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 06/05/2014; corrected.Glasswasher repaired and checked at 50-100ppm chlorine.
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6/6/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Bar glasswasher checked at <50ppm chlorine; repair machine to maintain 50-100ppm chlorine on final rinse sanitization.Facility will use alternate dishwasher until machine repaired.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove plastic from dishwasher spray nozzle and repair/clean. This will help prevent cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair all floor surfaces in food preparation areas with missing/damaged tile grout; in addition; repair broken tiles around mop sink.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall store all employee drinks around food preparation area with a lid and straw.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken @ 183F; rice @ 181F; beans @ 159F; ground beef @ 166F; steak cooking @ 172F.Cold-holding checked good; crab @ 34F; shrimp @ 37F; ceviche @ 36F; lime/mix @ 43F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsinks stocked and functional; reviewed the importance of trying to eliminate bare hands with ready-to-eat foods.Walk-in ambient temperature at <40F; food products properly stored and dated.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink stocked and functional.Ice properly dispensed.Speed guns and cup holders checked clean.Refrigeration units checked at 42F.Reinspection on glasswasher machine by 06/10/2014.
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6/5/2014 | Routine Inspection 1st | 93 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed some speed guns at bar with growth; facility shall clean and sanitize speed guns and maintain clean.correction on-site
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean the following areas: refrigeration gaskets as needed; refrigeration units as needed; handles as needed; outside of bulk food containers; and shelves as needed; observed some areas with soil/build-up. Keep all surfaces as clean as possible to avoid possible cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment; some areas observed with build-up (especially on main line and under ice machine).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:When inspector; arrived there was no Certified Food Protection Manager on duty. Restaurant is a (risk category 4 restaurant) and requires a Certified Food Protection Manager at all times due to complex food operations. (corrected on-site)Hot-holding checked good; chopped beef at 154F; beans at 168F; chicken at 163F; rice at 162F; ground beef at 178F.Cold-holding checked good; tomatoes at 39F; avacado at 38F; cheese at 41F; pico de gallo at 39F; sour cream at 38F.Sanitizer buckets available with at least 200ppm quatinary ammonia; dishwasher checked at 50-100ppm chlorine on final rinse sanitization.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 35F. (please ensure a maximum hold time on potentially hazardous foods of no more than (7) days.Handsinks checked stocked and functional; observed handwashing.Please practice no bare hand contact with ready-to-eat foods and use utensils or gloves.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine after changing sanitizer and priming. Please ensure unit is checked before each shift to ensure proper glasswasher with sanitizer.Handsink checked stocked and functional.Ice properly dispensed.Reach-in refrigeration systems checked at <40F.
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5/7/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-hand washing observed*Discussed importance of hand washing after handling raw meat with Certified Food ManagerAll refrigeration @ 40F or below-walk in @ 39F-line drawers @ 39FCooled products appropriate temperatures-rice - 39F-chile rellenos - 37F-beans - 41FObserved cooling practices-All items placed in hotel pans 4 inches deep or less and then placed in ice pan; or placed in large buckets and sunk into ice bath with ice wand stirrer-Practices look good-Temperature drop over period of inspection was sufficient to meet 40F within four hours as requiredDating system used for all cooled foodsIce machines cleanSanitizer buckets in place-200ppm quatDishwasher @ 100ppm chlorineThermometers and test strips in placePest control in placeStaff; and certified food manager in particular; is very focused on food safety and practices clearly reflect that**Some pooling water was noted in one make up unit on the line. It was not a lot; and the unit was holding proper temperature; but it may warrant inspection by a professional before any issues arise.**Noted to Salvador that his Certification was about to expire.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoops stored correctlySpeed guns cleanDishwasher @ 100ppm chlorineTest strips availableFacility clean
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5/2/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning is needed throughout kitchen on non food contact surfaces. Handles of equipment; shelving; etc. Clean and sanitize thoroughly to prevent potential hand contamination and contamination of food product.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor areas underneath equipment need cleaning; in particular on cook line; but also in other areas.
- General Comments that relate to this Inspection
Hand sinks stockedRefrigeration ok-walk in @ 41F-line drawers @ 42F; and 40F-make up units @ 39F; 39F; and Raw product stored underneath ready to eat foodsFreezers okDishwasher @ 100ppm chlorineThree compartment sink @ 200ppm quatIce machine clean; scoop stored correctlyRestrooms stockedCooling process appears good-observed soup being cooled in ice bath with ice wand-cooled beans from 3/21 @ 39F-cooled rice from 3/21 @ 40F-cooled ground bee from 3/21 @ 40FHot holding is good-rice @ 140F-beans @ 155F-beef @ 175F**Reviewed hand washing with Salvador and all line cooks. Discussed when to wash hands; including after handling raw meat; sneezing; garbage duty; eating; etc.
- General Comments that relate to this Inspection
**No violations observed during inspectionBar area is very cleanConsumer ice kept separate from storage iceSpeed guns cleanDishwasher @ 50ppm chlorineHand sink stockedScoops stored correctly
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3/22/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:All violations noted on the previous inspection (dated 7/20/2010) have been corrected. Checked cold drawers on the hot line - product tested as follows: Marinated chicken 44F; carnitas pork 34F. The reach in across from the hot line is currently not being used as the unit has a part on order for repair. It was empty at the time of inspection and will not be returned to use until repaired and able to maintain product at 40F or less.
- General Comments that relate to this Inspection
NOTES:All violations noted on the previous inspection (dated 7/20/2010) have been corrected. There is one ice bin overhead light that is on order for repair. The rest of the under bar counter lights have been repaired and are operational.
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7/27/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
- Label all containers of product that are not easily identified by sight (sugar; salt; flour; msg and other white powders) to prevent misuse. 3 Containers observed unlabeled at the food prep area (sugar; salt and flour).
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [1] Thermometers provided and conspicuous
- The thermometer in the 2-door reach in cooler (same side as hot cooking equipment) was broken - replace.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine not sanitizing properly. Tested 0ppm bleach residual. The suction hose was not fully inserted into the chemical container. (Corrected on-site). Ensure that all sanitizing equipment is functional prior to start of shift.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish machine was not sanitizing properly at the time of inspection. The line has been plugged with debris. Debris have been removed and the machine is now operating normally. (Corrected on-site).
- [1] Installed; maintained
- The hot water at the server hand washing sink was turned off. (Corrected on-site).- The cold water valve on the 3-compartment sink faucet does not work. Repair or replace.- The hot water valve on the mop sink faucet is missing - Replace.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean the accumulation of debris from the floor under the preparation sink and the ice machine (next to the walk-in cooler).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is an accumulation of debris from one of the drain pipes that have been draining on the floor because it has been kicked away from draining into the floor sink. Firmly attach the drain line and clean the floor.
- [1] Lighting provided as required; fixtures shielded
Replace or repair the non-working undercounter lighting over the ice bins (2) so that there is adequate light over the ice for the bartenders to see any contamination that may be present. All installed lighting must be shielded to prevent broken glass contamination of the ice.
- General Comments that relate to this Inspection
NOTES:- The cold drawers (2) at the hot line were not functioning properly. The ambient temperature and the product temperature ranged from 55F-60F. Product (chicken; cut vegetables; etc.) was immediately moved to the walk-in cooler until the unit can be repaired. All potentially hazardous food product must be held at 40F or less. Per owner all product in these drawers had recently (~10:00-10:30AM) been placed in the drawers and therefore have not been out of temperature control for longer than 4 hours.- Do not store medications with foods (e.g. bottle of aspirin with food and spice rack)- Ensure that all sanitizing equipment (dish machines) are functioning properly prior to start of shift.- All hot holding temperatures were within regulation (tamales 135F; green sauce 142F; ground beef 143F; enchalada sauce 135F; shred chicken 162F; beans 155F; rice 170F; shred beef 120F top and 147F bottom. Ensure that product is frequently rotated and stired to help ensure adequate product holding temperature throughout the entire product.
- General Comments that relate to this Inspection
NOTES:- Ensure that all sanitizing equipment is operational prior to start of shift.
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7/20/2010 | Routine Inspection 1st | 86 |
- [1] Thermometers provided and conspicuous
Broken thermometer in the 2-door reach-in cooler @ the hot line - Replace
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No hand drying towels at one of the hand washing sinks during the time of inspection. All handsinks must be stocked with soap and towels at all times during operation. (Corrected On-Site).
- General Comments that relate to this Inspection
NOTES:- Routine inspection performed in conjunction with complaint CM09000338.- Unable to verify complaint. Source and condition were acceptable at the time of inspection. Chicken from U.S. Foods - Received frozen - Thawed in walk-in - Cut - Marinated - Cooked to order.- All temperatures were within limits. - Walk-in ambient = 35F - Hot hold refried beans = 153F - Hot hold rice = 165F - Cold prep. tamale ingredients = 43FSignatures on hard copy of inspection report.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.Signatures on hard copy of inspection report.
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4/29/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
all itmes form previous inspections have been correctedOkay to issue permit
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4/9/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Replace sheet rock by mop sinkresilicone area behind prep sink
- General Comments that relate to this Inspection
okay to issue permit
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3/30/2009 | Opening Inspection | 100 |
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