- General Comments that relate to this Inspection
All violations from the previous inspection have been addressed.Observed the following food product temperatures:Cold Holding:-Walk in: tomatoes 39F; rice 38F.-Make up unit near 3 compartment sink: tomatoes 38F; crema: 36F.-Make up unit near reach in refrigerator: all temperatures between 36F and 40F.Hot Holding:-Make up unit near reach in refrigerator: all temperatures between 140F and 170F.-Observed ranchera sauce at 48F. Staff indicated that the sauce had just been put into unit. Staff reheated the sauce on the stove before putting back onto the line. Ensure that CFPM goes over proper reheating procedures (reheat on stove or microwave to 165F) with all back of house staff on a regular basis.Cooling:-Ground beef: 68-98 after 1 hour; 59-75 after an extra 15 minutes.-Menudo: 109F after 30 minutes; 98F after an extra 10 minutes.-Ensure that CFPM goes over proper cooling procedures with all back of house staff on a regular basis. If an ice bath is used; ensure that food product is stirred frequently to ensure that food evenly cools. If an ice bath is used; it is recommended that the ice reach up (on the outside of the container) to the highest level of food so that there is more contact with the food product and ice. It is recommended to use metal pans for cooling because plastic holds heat. ***Notes: -Ensure that scoop handles are not stored in food products.-Ensure that all canned food products are removed from the cans after opening and placed in a food grade container with a cover.
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3/18/2016 | Routine Reinspection 1st | 100 |
- [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 the following food products out of temperature:Cold holding-Walk in: tomatoes 46F; cheese 45F.-Make up unit near the walk-in: cheese 42F.Hot holding-Hot holding unit near the 3-compartment sink: chili verde 122F (item was reheated and observed temperature at 167F);-Make up unit near the walk-in: rice 130F (item was reheated and observed temperature at 180F).Cooling-Beans in pots on a cooling shelf 115F (facility said beans had been sitting out for approximately 2 hours).All of the above items were corrected on site during the inspection. All hot holding items were reheated to 165F or above. All items being cooled on ice were stirred frequently to facilite the cooling process.***Notes:-Facility shall monitor their food products during cooling processes by monitoring and recording all temperatures of foods during the cooling process and increase stirring frequency).-It is recommended that the facility close the lids on the make-up units to ensure that the units hold temperature more efficiently.
- [2] Food protected during storage; preparation; display; service; transportation
Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. -Observed the following uncovered food products in the back dry storage area: spices; sugar; and chili peppers.-Observed sugar products uncovered in prep area near the 3-compartment sink. -Observed the following food product containers without lids in the walk in refrigerator: salsas and beef stock.-Observed an open container of lettuce sitting in water on a shelf in the walk in refrigerator. The colander used to remove the lettuce from the container is sitting on the above shelf and the shelf is covered in lettuce product.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
-Observed container holding the ice scoop in the back storage area with a build up of grime. The container needs to be cleaned to prevent the growth of bacteria and mold.-Observed a magnetic knife holder on wall above prep table with a plastic/tape product on the surface. This material shall be removed to make the surface smooth and easily cleanable.-Observed the drill used to stir refried beans with a tape material on the end near the mixing surface. This material shall be removed to make the surface smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.-Observed the following surfaces with a build up of food products and debris: outside of the self serve salsa bar; front of coffee bar; inside of salsa container bin near the drive thru.
- [1] Installed; maintained
Observed that the faucet on the sink in the womens restroom must be held constantly to maintain water flow. Self-metering faucets must provide a flow of water for a least 15 seconds without the need to reactivate the faucet.Observed the sink in the womens restroom with a leak underneath. Must have hot and cold water under adequate pressure with no leaks.Observed a build up of ice on food product boxes in the walk-in freezer. Condensate drain lines in freezers must be heat taped and insulated to prevent freezing.
- General Comments that relate to this Inspection
-Discussed employee health and that employees with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.-No bare hand contact with ready-to-eat foods policy in place.-Facility cooks and cools several food products for their use; including but not limited to: meats; beans; rice; and vegetables.-Discussed proper food reheating proceedures for foods. All foods being reheated must reach 165F before being served.-Observed the following unit and food product temperatures:Walk in refrigerator: refried beans 42F; taquitos 42F; peppers 41F; salsa 40F; chili rellanos 36F; rice 41F & 41F; beef 41F.Walk in freezer: unit 10F.Prep-line near 3-compartment sink: beef 171F; al pastor 151F; beans 145F.Food on stove: chicken 205F and 140F; beans 140F.Prep-line near walk in refrigerator: chicken 176F; beef 180F; beans 165F.-Observed the mop sink faucet with a two connector valve. It is recommended that the facility replace this with a single connection to prevent potential cross-contamination of the water system.-Sanitizer bucket concentration good at 100 ppm chlorine. -No pest issues noted during the inspection.-No employees have taken the Certified Food Protection Manager (CFPM) exam within the past year and not passed. -Facility has 2 additional CPFMs on staff:Rosa A. Juarez; M130420; expiration date: 5/29/2016.Andrea Ledezma; M130421; expiration date: 5/29/2016.
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3/9/2016 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Handsinks clean and stockedIce machines clean/scoop storage goodBathrooms clean and stockedAll salsas on ice; scoop storage goodBeans and chili rellenos were being cooled with a fan. Both items started the cooling process at 14:00 and were 80FObserved proper thawing of menudo in the sink under running waterObserved six restaurant pans of Spanish rice in the walk in with today's date. All food items were 48-50F at 14:30. Contact said they had just come from the freezer where they were being cooled in ice water. since 11:30. All food items at 15:15 were 41-40F. Hot holding:Chicken 142Fchopped beef; pork 160Fbeans 175FCold holding:sliced tomatoes 41Fcheese 40FAll fridges <=40FFreezer <=0FFood storage good All food items are covered and labeled
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2/18/2015 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
Walk-in fridge @ 50F. Food items tested: chopped beef @ 46F; rice 49-51F; lettuce 47F. Food items must be maintained <=40F. Food items must be moved to make-up tables (both <=40F). Repair company was called during inspection; call prior to store closing in regards to fridge repair.*Need to restrict cool activities due to limited fridge space*
- General Comments that relate to this Inspection
*Cooling restricted at facility*Facility is using 4 hr cooling process; items in metal pans are placed on ice and water. Rice tested at 54F; 64F; 71F at the start of the inspection. Were 52F at the end. Will need to use ice bath to complete cooling process; ensure food items are stirred. Cooling process started at 140F at 11:30. All hot holding: 135-169FEnsure eggs and raw meat are stored on bottom shelf. Handsinks clean and stockedSanitizer bucket 50 ppm Cl; clear solution Salsas on ice for customer serviceFreezer 0F; all food items covered Facility either needs to cool from 140-40F in 4 hrs or 140-70F in 2 hrs and 70-40F in 4 hrs
- General Comments that relate to this Inspection
All violations from the previous inspection have been corrected. Thermometers in walk-in fridge read 40F. Food items were 41-40F. Reviewed cooling process with contact. Room temp cooling may not work in summer months due to warm ambient temp in facility. Facility will need to monitor cooling for 7 days with cooling logs – will check in 7 days. Contact said he is going to get shallower pans. Facility can use 4hr cooling as stated in WC regs or 6 hr cooling as stated by Food Code; but must maintain proper monitoring. All food storage goodCooling restrictions lifted at facility Provided facility with a copy of food logs for coolingFacility will receive a follow-up inspection within 6 months
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7/23/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedAll floors have been cleaned; including the grease from under the units under the hoodTest strips available; sanitizer bucket 50 ppm ClAll food in fridge was covered; all rice and beans tested were 38-39F; labeled and datedWalls have been repairedAll unnecessary items by ice machine have been removed Ice machine clean; ice scoop storage goodLight covers have been installed All food items and white powers have been labeled Facility had called me within the 48 hour time frame for the fridge corrections to inform me the fridge had been replaced; currently running at 40FFacility has also hired an extra staff to assist in cleaning and purchased more stem thermometers for monitoring cooling and hot holding temperatures Food storage good
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12/20/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
The west reach-in fridge is holding at 50F. Unit cannot be used until it is able to hold 41F. Recommend labeling as; "Out or order." Until repaired or replaced.
- [2] Food protected during storage; preparation; display; service; transportation
Observed food without lids and covers throughout the facility including in metal shelving across from the 3 compartment sink; in the walk-in cold holding units and in the reach-in cold holding units. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed a pan of raw meat stored above tomatillos and boxes of jalapeños. Storage of food should be based on cooking temperature or ready-to-eat status to prevent cross contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed dark mold in the back ice machine. Need to clean and sanitize to prevent cross contamination. Recommend cleaning on a more routine basis.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility uses bleach and Quat sanitizer in the facility. Facility does not have test strips for either sanitizer. Chlorine sanitizer solutions should be between 50-200 ppm. Quat sanitizer solution should be 200-400 ppm. Observed turbid sanitizer buckets throughout facility; need to maintain clean solution to ensure proper sanitization. Need test strips to ensure proper sanitization of surfaces.
- [1] Wiping clothes: clean; use restricted
Observed turbid sanitizer buckets throughout facility; need to maintain clean solution to ensure proper sanitization. Sanitizer bucket near 3 compartment sink did not have any measurable sanitizer. Solution out of dispenser measured >400ppm Quat. Recommend changing sanitizer buckets throughout the day and/or when they become turbid to ensure proper cleaning and sanitization of surfaces.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floorshroughout the facility were dirty and observed food debris (some of it caked on) in the following areas: Under all dry storage racks; in alcove with back ice machine; racks in both walk-in cold holding units; ramp to walk-in freezer; under shelving across from 3 compartment sink; under the units in the hood area and under the cooking line. In all of these areas; floors should be scrapped; degreased and cleaned to prevent vermin attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed a large depression in dry wall in the dry storage area. Wall in need of repair. Repair to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
Need to cover lights in dry storage area. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsinks clean and stockedAll hot held items 150-180FAll cold held items 40-42FRice in walk-in fridge @60; has been cooling for 1 hourAll other rice and beans in fridge were 40-43FObserved and issue with pooling water near the back floor sink because it is slightly raised above grade of the ground. If pooling water continues to be an issue; the floor sink will need to be repaired or replaced to allow proper drainage. Staff is using an IR gun to monitoring cooling process of food. Recommend using a stem thermometer to ensure proper cooling of entire product.Reviewed proper cooling with staff: 140-70 in 2 hours; and 70-41F in 4 hours Due to the low score of this inspection and the number of repeated violations from previous inspections this facility will receive another inspection within 6 months.
- SECTION XVII: ABATEMENT DATE
Fridge: 48 hours from this inspectionAll other violations: 14 days from today; 12/20/13
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12/4/2013 | Routine Inspection 1st | 87 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed food bins stored under condensation unit with out covers. All food bins must have covers stored under condensation unit to prevent cross contamination of food products if unit ever leaks. Correct by 12/11/12.
- [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.Observed scoop in rice bin in walk in cooler not stored properly. All scoops must be stored handle up to prevent hand contact with ready to eat food products. Correct 12/11/12.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed back food prep area; equipment; and FRP wall dirty with food debris. Clean area on regular basis to maintain sanitary conditions. Correct by the end of 12/11/12.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed food debris under fryers and equipment. Clean all floors on regular basis. Correct by 12/11/12.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed light bulbs missing and out in back dry storage area. Replace light bulbs to ensure food protection and the ability to clean properly. Correct by 12/17/12.
- General Comments that relate to this Inspection
Notes: Walk in cooler @ 40 f. Chicken 38 f; Cheese 38 f; lettuce; 38 f. Walk in freezer 0 f. All food products frozen.Reach in cooler 38 f. Tomatoes 38 f; Cheese 38 f.Hot hold: Chicken (shredded) 158 f; Beef 160 f. All serving utensils stored properly.Beans cooking 170 f. Ice machine and bins clean - scoop stored properly.Dry storage - all food products have current dates and stored properly.Cutting boards clean and in good condition. Handsink stocked properly w/ soap and p-towels.3 compartment sink operational - sprayer in good condition - no leaks.
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12/11/2012 | Routine Inspection 1st | 93 |
- [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.Observed scoop improperly stored in food container in walk in cooler. Corrected onsite.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed shelving dirty w/ food debris where equipment and food bins are located. All shelving must be cleaned and sanitized on regular basis to prevent cross contamination and maintain sanitary conditions. Correct by 12/27/11.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors dirty in dry storage; prep areas; walk in cooler; under fryers clean by 12/27/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in prep area; above handsink food stains on wall. All walls must be cleaned on regular basis to maintain sanitary conditions. Correct by 12/27/11.
- General Comments that relate to this Inspection
Notes: Walk in cooler @ 40 f. Chicken 38 f; Cheese 38 f; lettuce; 38 f. Walk in freezer 0 f. All food products frozen.Reach in cooler 38 f. Tomatoes 38 f; Cheese 38 f.Hot hold: Chicken (shredded) 158 f; Beef 160 f. All serving utensils stored properly.Beans cooking 170 f. Ice machine and bins clean - scoop stored properly.Dry storage - all food products have current dates and stored properly.Cutting boards clean and in good condition. Handsink stocked properly w/ soap and p-towels.3 compartment sink operational - sprayer in good condition - no leaks.
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12/20/2011 | Routine Inspection 1st | 96 |
- [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.Observed food scoop in tomato bins. Corrected onsite.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed in Walk in cooler sheving dirty with lettuce debris clean all shelving on regular basis to maintain sanitary conditions. Correct by 12/7/10.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed in food prep area wall dirty with food stains where knives are stored needs to be cleaned and sanitized. Correct by 12/7/10. Wall in back room where cooling occurs remove cork board or make surface smooth; clean; durable; and easily cleanable. Correct by 12/14/10.Observed in fryer hood area - vent area has grease buildup - this will need to be cleaned on regular basis to maintain sanitary condtions and possible fire hazard.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsinks stocked properly with soap and p-towels.Reach in unit @ 40 f. Tomatoes 38 f; Lettuce 38 f; Cheese 38 f.Walk in cooler @ 40 f. Pork 38 f; Shredded chicken 38 f; Beef 38 f; Beans 39 f.Freezer 0 f; All food products frozen. Beef on grill @ 170 f.Hot Holding: Beef 168 f; Chicken 176 f; Rice 158 f; Beans 170 f. Ice machines clean and scoops stored properly.Salsa Area - all product on ice and serving spoons - ok. Observed employees wash hands and wear gloves during food prep.
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12/6/2010 | Routine Inspection 1st | 97 |
- [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.Observed scoops and spoons in product (Salsa buckets; cheese and tomato containers) in walk in refrigerator. Store all scoops w/ handles up or in food grade container.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed below salsa bucket - salsa spilled on top of food boxes. Clean to maintain sanitary conditions.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors by ice machine area dirty and cluttered. Food prep area food debris behind oven pull out and clean on regular basis. Clean by 12/3/09.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed light bulb out in dry storage area. Install to provide sufficient lighting and light for proper cleaning repair by 12/2/09.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 40 f. All food properly stored; Cheese @ 38 f; tomatoes; 38 f.Reach ins @ 40 f. Makeup unit area - Cheese 40 f; tomatoes 40 f.Hot holding: Beef 158 f; Chix 169 f; Pork 168 f; All serving spoons stored properly.Salsa bar - all serving spoons properly stored.Ice machine clean and scoop stored properly. **Will need to replace scoop. Scoop is damaged.Dry storage all food properly stored.Trash area - ok
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12/2/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Two tubs of rice at 4 to 5 inch-depth and tightly covered were at 53 F and 56 F in walk-in cooler. Ensure that all food are cooled at no more than 2 inch depth and leave at least partially uncovered for proper air circulation on surface and reduce cooling time. Tubs of rice had been cooling less than four hours per manager. Will start using 2 inch stainless steel pans for cooling of rice and recording cooling temperatures from now on per manager.Other temperatures taken in walk-in cooler were: chile verde 41 F; cubed pork 41 F; beans 41 F.All other items noted on the previous inspection conducted on 8/13/08 were corected.Night shift employee; Tomas Munguia to sign up for CFPM class to take place in about 6 weeks to ensure dequate CFPM coverage as required for risk category 4.
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8/25/2008 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Mold noted inside of both ice machines. Clean and sanitize ice machines' intrerior to rid of mold growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean shelf top of dust build-up underneath microwave ovens.Clean and organize cabinet where chemical bottles are stored and ensure that all bottles are properly labeled or marked.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Clean trash enclosure of trash build-up behind dumpster; clean drain trough in trash enclosure.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor inside walk-in cooler freezer
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean mop sink walls above it; reattach loose mop sink's splash guard.
- General Comments that relate to this Inspection
Food temperatures taken in west station's steam table: beans 150 F; diced beef 1435 F; rice 158 F; ground beef 157 F; chicken 143 F.Food temperatures taken in east station's steam table: rice 171 F; ground beef 165 F; pork 190 F.Shredded cheese on top of prep coolers at 45 F and 43 F; tamal at 44 F and chile relleno at 43 F.Temperatures taken in walk-in cooler: beans 41 F; chicken enchilada 41 F; pork 41 F; beef at 45 F.rice cooked on previous day at 45 F; rice cooked this day at 70 F and 75 F in 4 inch layers in covered tubs;Ensure that all foods are cooled within 2 hours from140 F to 70 F in ice water baths and from 70 F to 40 F within 4 hours in walk-in cooler. All food must be stirred and left uncovered thorghout cooling process and temperatures must be monitored to ensure required cooling time frames are met.
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8/13/2008 | Routine Inspection 1st | 94 |
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