- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Cabbage slaw temped above 41 F. Salsa temped above @ 41 F. Both products divided in half and cooled using ice and water. Operator requested early inspection. Please correct violation by 09/06/15.
- General Comments that relate to this Inspection
Discussed with operator to discontinue overstocking unit. Divide large quantities of food and maintain temperature of TCS: Time; temperature; control for safety foods at 41 F or lower. A reinspection is required. Failure to correct violation will result in a reinspection fee being charged and possible suspension of health permit.
- General Comments that relate to this Inspection
Foods temped in cold holding noted at:Cabbage slaw @ 37.3 F; milk @ 41 F; pupusa mix @ 38.0 F - 39.7 F and shredded cheese @ 43.2 F. Do lower ambient temperature in cold holding units to be between 36-38 F to cold hold foods at 41 F or lower. All violations corrected at time of inspection; Thank you.Food observed stored in food grade containers and in smaller quantities.
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9/9/2015 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Observed cabbage slaw with recorded temperature of 54 F and raw fish @ 49 F in "Victory" 2-door reach in refrigerator. Internal thermometer noted at 20 F and foods recorded above 41 F. ** All TCS foods (Time; temperature control for safety foods) must cold hold at 41 F or lower. *** Cabbage slaw containers and raw fish voluntarily discarded; corrected on site.
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Facility shall repair "Victory" cold holding unit to cold hold food @ 41 F or lower. Regardless of the unit being opened continuously throughout the day; the TCS Time; temperature control for safety foods must cold hold at 41 F or lower. * Discussed with operator to physically take temperatures of food inside all cold holding units to verify that cold holding is at 41 F or lower. ** Do not use unit until repaired and food can cold hold at 41 F or lower. *** A reinspection is required.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall provide liquid hand soap in a WORKING soap dispensor. A simple hand bottle of liquid hand soap may be used until the proper refill cartridge is obtained for the wall mounted liquid soap dispensor.
- General Comments that relate to this Inspection
This restaurant has only 1 Certified Food Safety Manager on site. Reviewed with Food Safety Manager Danny new changes in food establisment regulations. Discussed "No bare hand contact with ready to eat foods." Food handlers shall not handle foods that are ready to eat with their bare hands. Discussed date coding with operator. All food made in advance at restaurant shall be properly date coded. Cold holding temps. recorded at makeup tables:Diced tomatoes @ 37.6 F; shredded cheese @ 39.7 F; cut tomatoes @ 38.8 F; Mexican cheese @ 40.0; raw chicken @ 39.8 F and raw beef @ 39.7 F. Hot holding temps. recorded:Rice @ 146 F; chicken @ 187.1 F; pork @ 182 F; beef @ 146.3 F; pork head @ 191.5 F; carnitos @ 176 F and pork stomach @ 176 F.No food observed being cooked to order at time of reinspection. * Do seal or paint the unfinished wooden door jamb that leads into kitchen from dining area to be smooth and easily cleanable.
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9/3/2015 | Routine Inspection 1st | 89 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Clean the inside of the ice machine of all visible buildup. Clean the bottom of all reach in cold holding units of all food debris buildup.*** Please provide a thermometer at the "La Michoacana" reach in ice cream bunker.
- General Comments that relate to this Inspection
Notes:Chlorine sanitizer recorded between 50-200 ppm throughout kitchen sanitizer buckets. Do test chlorine sanitizer buckets to be at levels between 50-100 ppm. Do look for a light lavender color in test strips. Cold holding temps. recorded:Cabbage slaw @ 41 F; salsa @ 41 F; reach in cold holing unit recorded @ 40 F; shredded cheee @ 41 F and reach in 2-door units recorded at 38.5 - 41.0 F.Hot holding temps. recorded:Rice @ 158 F; refried beans @ 161 F; pork ! 191 F; pork head @ 194 F; beef ! 184 F and chicken @ 175 F. Handsinks properly stocked. Food properly stored. Kitchen in clean and organized. Thank you.
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7/17/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Great job.Hot holding temperatures recorded:Tongue @ 179 - 182 F; pork @ 191 F; beef @ 188 F; refried beans @ 142 F and rice @ 161 F.Cold holding temperatures recorded:Sliced tomatoes @ 42 F; shredded cheese @ 42 F; shredded lettuce @ 43 F. Discussed with operator to adjust thermostat at cold holding makeup unit to cold hold foods at 40 F or lower. Operator has thermometers to probe food and monitor temperatures. Handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed handwashing with operator. Operator knows when to wash hands and at proper times. All cold holding checked OK; thermometers present. Kitchen is kept clean and organized. Observed date coding being used on prepared foods. Food is properly stored. No raw over ready to eat. Chemicals properly stored and labeled. Chlorine sanitizer bucket recorded at 100 ppm.Bathroom observed clean and stocked.Notes:Please replace lightbulb in reach in refer with a shatterproof bulb to prevent accicental breakage of glass into food. Garbage area observed clean.
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2/12/2013 | Routine Inspection 1st | 100 |
- [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.Observed raw meat stored over ready-eat-foods in small single door refrigeration unit.correction on-site
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain sanitary towels at all handsinks; at all times; for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beans at 137F; pork at 152F; beef tongue at 171F; rice at 138F.Cold-holding checked good; cheese at 42F; chorizo at 41F; beef at 43F; tomatoes at 44F.All refrigeration and freezer temperatures checked within regulation; however; recommend less product in two-door refrigeration unit. Less product will improve air circulation.Reviewed handwashing; three-compartment sanitization; and employee illness policies.Restroom stocked with sanitary towels and soap.
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11/6/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Opening Reinspection:All corrections from 09/12/12; complete.
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9/19/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Facility is approved to operate at a (risk category 3 restaurant) with the following conditions:Install new sanitary towel dispenser at handsink; sanitary towels available; however; dispenser needed.Maintain a sanitizer bucket at all times during operation with 50-100ppm chlorine or 200-400ppm quatinary ammonia.Provide chlorine test strips or quat test strips to monitor three-compartment sanitization and sanitizer buckets.Discontinue using any grocery bags for hot-holding of food products on steam table; use food grade bags which can tolerate high temperatures.Repair lights in dry storage.Seal/re-paint ceiling over hot-water heater to ensure a smooth and easily cleanable surface.Repair damaged floor tiles in food preparation area as needed to ensure a smooth and easily cleanable surface.Recommend Owner; Jose D. Azenon also complete approved food safety course.
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9/12/2012 | Opening Inspection | 100 |
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