- [1] Thermometers provided and conspicuous
-Observed thermometer in reach in cooler on the make up unit line broken. Ensure thermometers are working correctly to keep proper temeperatures. Provide working thermometer within 7 days; 03/19/15.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed dust build up on top of the knife magnet storage in the front area and on the knife magnet storage in back prep area. Ensure knife storage areas are cleaned on a regular basis to prevent food contamination.-Observed handles and doors of reach in coolers dirty. Ensure handles and doors are cleaned on a regular basis to prevent cross contamination.-Observed sticky build up on soda dispenser handles. Ensure handles are properly cleaned.*Have cleaning items corrected within 7 days; 03/19/15
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed dirty floors under soda box storage area and under equipment. Ensure floors are cleaned on a regular basis to prevent attraction of pests and vermin and to prevent contamination. Clean floors within 7 days; 03/19/15
- General Comments that relate to this Inspection
Notes:-Walk in cooler at 38F. Beans 38F. Observed proper thawing of product. All product stored propely.-Reach in cooler. All product stored properly. All dates good.-Make up unit line hot holding- chickem 165F; Steak 155; Beans 142; Diablo sauce 150.-Make up unit cold holding good. Guacamole 42; Salsa 38F.-Hot holding steak 165; Chicken 180F.-Hot holding in back prep area black beans at 163. *Found 3 small batch containers of ground beef at 130F. Operator reheated the product to 165F for 15 sec before taking the product out front to serve.-Handsinks properly stocked and accessible.-Observed good hand washing.-3 compartment sink set up properly. Sani at 400ppm.-Dish machine 50ppm.
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3/12/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashing.Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stopWalk-in cooler at 36 f-beef 37 f-tortilla soup 36 f-corn 31 fAll other coolers at 40 f or below-cheese 38 f-corn salsa 41 fHot holding temps good-rice 148 f-pork 155 f-chicken 156 f-black beans 153 f-beef 161 fDicussed cooling procedures - good. Facility uses ice baths.Operator knowledgeable about cooking; holding; and reheating tempsDishwasher sanitizing at 100 ppm chlorineSanitizer buckets at 400 ppm quatTest strips availableFacility clean and well keptOther recommendations:Recaulk splash gaurd on prep sinkReplace broken paper towel dispenser at back handsink
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11/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.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 35 f-beans 35 f-pork 34 f-beef 36 fReach in coolers at 39 f; 40 fHot holding temps good-black beans 170 f-chicken 162 f-steak 148 f-rice 141 fDiscussed cooling procedures - good. Product is cooled utilizing an ice bath. Reviewed cooling logs. Temperatures are taken and recorded every 15 minutes. Product cools within 2 hours.Temperatures taken and logged several times a day.Observed good food storageQuat sanitizer buckets at 200 ppmDishwasher sanitizing at 50 ppm chlorine.Test strips on site.Recommendations:1. Replace cracked paper towel dispensers (dispensers functional; but not easily cleanable).2. Increase water pressure at bathroom handsinks
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10/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Temperatures taken in hot and cold holding units at front prep area:Grilled diced chicken 165 F; rice 155 F; vegetables 145 F; shredded cheese 40 F; guacamole 40 F; sour cream 38 F.Pan of grilled chicken 165 F; pan of ground beef 155 F in warmer unit.Thermometer of walk-in cooler at 38 F. bags of chile verde pork 35 f; bag of adobo beef 33 F. bags of cooked black beans 36 F; bags of cooked pinto beans 36 F in walk-in cooler.Establishment still doing cook and chill by reduced oxigen packaging process. Per manager; process to be replaced with new cooling system which eliminate the reduced oxigen packaging at corporate level starting on 3/27/2011. Follow-up shortly after this date to be conducted for review of new cooling process.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted good hand washing practices and glove use of employees.Noted dish washer operating at 120 Fand 100 ppm chlorine concentration.Quats sanitizer from automated sanitizer dispenser tested at 200 ppm concentration.Noted establishment to be kept clean in general.
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3/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Temperatures in front prep area hot holding unit: rice 188 F; beans 147 F; beef 173 F. In refrigerated prep unit: guacamole at 47 F on top and 39 F inside of unit. Guacamole on top of unit replaced and discarded at this time. shredded cheese 39 F.Temparatures taken in hot holding cabinet in back area: black beans 180 F; beef 150 F.Temparatures taken in walk-in cooler: bags of shredded beef at 37 F; bags of pork at 37 F; bags of pinto beans at 39 F cooked one day before; other bag cooked two day before at 37 F.Dish washer temperature at 120 F and chlorine concentration at 100 ppm.Noted all hand sinks stocked and functional.;Ice machine ineterior is clean.Facility employs reduced oxigen packaging for cooking and cooling of beef; pork and beans. Provided FDA Food Code time/temperature requirements for this process to manager.
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1/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Product temperatures taken on refrigerted prep units: guacamole 45 F; shredded cheese 40 F; Hot holding unit: beans 158 F; chicken breast166 F; beef 156 F.Productt temperatures taken in walk-in cooler; pork 40 F; beef 40 F; beans 40 F. These products are cooked; sealed in plastic bags and cooled on site. Per temperature logs on site; products are cooled to 40 F within 2 hours.All hand sinks found stocked and functional.Proper employee hand wash practices observed.Ice machine's interior found clean.Dish washer checked at 120 F and 100 ppm chlorine concentration.Quats sanitizer checked at 200 ppm in sanitizer bucket.
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1/29/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ice machine's drain pipe has been provided with air gap.
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2/5/2009 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Raise ice machine's drain pipe to provide required one-inch air gap over floor sink.
- General Comments that relate to this Inspection
Walk-in cooler at 32 F; other refrigerated units were all below 40 F.Product temperatures taken in hot holding equipment: Chopped chicken 160 F; vegetables 141 F; rice 151; beans 161 F. cheese sauce 180 F; chopped beef 153 F. Prodcut temperatures taken in refrigerated unit: cream 40 F; guacamole 42 F; shredded cheese 42 F.Temperatures taken in walk-in cooler:shredded pork 32 F; shredded cheese 32 F.Cooking temperature for grilled beef checked at 145 F to 153 F.Product temperatures are monitored and temperature logs filled out throughout day.Proper cooling procedures arew in place. Per cooling logs; beef cooled to 39 F in 2.25 hors; beans cooled to 40 F in 2 hours.All hand sinks found stocked and functional; proper employee hand wash procedures observed.Dish washer checked at 140 F and 100 ppm chlorine concentration.Quats sanitizer in 3-compartment sink checked higher than 400 ppm; adjust between 200 ppm and 400 ppm.ServSafe certificates found posted; keep certificates issued by WCHD posted as well.
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2/2/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Handsinks stocked properly w/ soap and p-towelsSanitizer buckets 300ppm quat3 comp sink @ 300ppm quatChemical stored in separate locationDishwasher @ 100ppm chlorineIce machine clean and scoop stored properly Chemicals stored in separate location away from food productWalk in @ 38 fCarne Asada @ 35 f; Chicken @ 34 f; Flat steak 34 f; Beans 35 fUse ice paddles and shallow pans to cool food products (Beans)Use food grade containers for all food products.All food products labeled and dated.Discussed handwashing and ill employee policies w/ Mirna.Discussed cooking and coolling polices w/ Mirna.Discussed cuts and sores on hands in the workplace w/ Mirna. Reach in unit for veggies @ 38 f. All veggies labeled and dated.Mixture of veggies @ 38 fLettuce reefer @ 38 fMake up unit @ 38 fCold holding:Cheese @ 38 fHot holding:Chicken 140 f; Steak 140 f; Beans pinto & black 140 f.All food on make up line on a 1 hr timer then anything leftover will be discarded.Bathrooms cleanDumpster area cleanObserved 4 employees wash hands while onsite.Facility very clean
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4/2/2008 | Routine Inspection 1st | 100 |
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