- [2] Food protected during storage; preparation; display; service; transportation
Observed meats stored next/above fruits/vegetables in walk in refrigerator and two door reach in. Store meats below fruits/vegetables to prevent cross contaminationObserved paints/cleaners stored over foo products. Store paints/cleaners below food items to prevent cross contaminationObserved items uncovered in walk in and 3 door reach in refrigerator. Cover all items unless actively cooling during storage to prevent cross contaminationObserved open bag of maseca next to dirty laundry bag. Move bag away from dirty laundry and close bag or store in container with lid to prevent cross contamination.Observed boxes stored on floor in freezer. Store food items 6'' off ground to allow cleaning.Observed bucket of onions in walkin with bowl and bin of floor with bin. Provide handled scoops to minimize food contact
- [4] Number; convenient; accessible; designed; installed
Observed equipment in sink. Handsink for handwashing only.
- General Comments that relate to this Inspection
Hot holding meats and sides 147-171 FWalk in 34 F Meats/sauces 34-38 FCondiments on ice3 door reach in 41 F shrimp/sauces 34-39 F
- General Comments that relate to this Inspection
All corrections from 5/5/15 inspection have been completed
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5/14/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected. Shelves in both reach-in refrigerators have been recoated. Operator should monitor this coating to ensure it remains on shelves in order to prevent cross contamination.
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5/7/2014 | Routine Reinspection 4th | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves in both reach-in refrigerators with rust and flaking rubber coating. Resurface; repaint or replace all shelves to prevent cross contamination and to ensure shelves are easily cleanable.
- General Comments that relate to this Inspection
Violations from the 4/11/14 inspection have been corrected except for the above which has been given a 5/1/14 abatement date. Continue to ensure all food in reach-in and walk-ins is covered unless it is in the cooling process to prevent cross contamination.Discussed cooling process of 140F to 70F within first two hours and then 70F to 40F within additional 4 hours with operator.
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4/15/2014 | Routine Reinspection 3rd | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed numerous uncovered prepared foods in walk-in and reach-in refrigerator. All products must be covered at all times to prevent cross-contamination. Chicken; menudo and pozole in walk-in; enchilada sauce; shredded lettuce and red mole type sauce in reach-in. Also observed uncovered breaded meat in walk-in freezer.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves in both reach-in refrigerators with rust and flaking rubber coating. Resurface and repaint or replace all shelves to prevent cross contamination and to ensure shelves are easily cleanable.
- General Comments that relate to this Inspection
Notes: The product previously stored on floor in main kitchen and walk-ins have been placed 6" off ground. Proper scoop usage. Styrofoam sup has been replaced with a metal ladel. * Future inspections to verify food storage will result in a re-inspection fee of $71.
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4/14/2014 | Routine Reinspection 2nd | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed numerous uncovered prepared foods in walk-in and reach-in refrigerators. Ensure all products are covered during storage to prevent cross contamination.Observed various items being stored on the floor in walk-in fridge and walk-in freezer. Ensure all products are stored 6" off floors to allow floors to be cleaned regularly and to prevent cross contamination. Observed two bags of onions stored on floor in kitchen. Ensure all foods are stored 6" off ground to allow floors to be cleaned regularly to prevent cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves in both reach-in refrigerators with rust and flaking rubber coating. Resurface and repaint or replace all shelves to prevent cross contamination of food and to ensure shelves are easily cleanable.
- General Comments that relate to this Inspection
General Comments: If the following items are not corrected by 4/11/14 a re-inspection fee will be assessed: food stored on ground in freezer and main kitchen area (onions); uncovered food in walk-in and reach-in. Other items of note that should also be corrected by 4/11/14 or they will be marked as violations at that time: 1) The scoop storage for rice has been corrected but a styrofoam cup is not being used as a scoop in reach-in. 2) Food debris in hand sink indicating that this sink is being utilized as a prep sink. The flaking and rusty shelves in the reach-in units must be corrected no later than 5/1/14.
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4/8/2014 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw beef stored above lettuce in walk-in. Ensure all raw product is stored below ready to eat foods to prevent cross contamination. Corrected on site. Observed numerous uncovered prepared foods in walk-in and reach-in refrigerators. Ensure all products are covered during storage to prevent cross contamination. Recommend storing chopped produce on food line on ice to prevent bacteria growth.Observed various items being stored on the floor in walk-in freezer. Ensure all products are stored 6" off freezer floor to allow floors to be cleaned regularly.Observed a bag of onions stored on floor in kitchen. Ensure all foods are stored 6" off ground to allow floors to be cleaned regularly.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves in both reach-in refrigerators with rust and flaking rubber coating. Resurface and repaint or replace all shelves to prevent cross contamination of food and to ensure shelves are easily cleanable.
- General Comments that relate to this Inspection
General Notes: Handsinks clean and stocked. Reach in refrigerator holding @ 40F. Walk-in refrigerator holding @ 37F. Chicken temped @ 33F; pork @ 35F; raw beef @ 35F. Freezer holding @ 4F. Hot Holding line OK. Beef @ 172F; Rice @ 176F; Beans @ 161F; Chicken @ 163F. Three compartment sink on site. Chlorine @ 100 ppm with test strips on site. Front line reach-in @ 28F. Salsa temped @ 52F but had just been prepared. Meat @ 38F. Fish @ 38F. Ice machine in good condition. *Recommend good cleaning of gaskets on all refrigerators. *Recommend cleaning of fan guards in walk-in.
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4/1/2014 | Routine Inspection 1st | 97 |
- [2] Handling of food; ice; minimized
Cup used a scoop for shrimp juice. Use a ladel or other handled utensil to minimize hand contact with food product. *Corrected on site*
- General Comments that relate to this Inspection
Hand sink stockedRestrooms stockedFacility cleanUpright reach ins @ 40FWalk in @ 38F-all cooled product temperatures good-chicken @ 38F-beans @ 36FRaw product stored away from ready to eat food*Reviewed order with operator - from bottom to top - poultry; beef; pork; fishHot holding temperatures good-rice @ 166F-beef @ 166F-pork @ 160FSalad make up unit @ 42F - within thermometer error*Unit was holding temp but seemed to be struggling and was very noisy. Operator will call to have unit checked.Three compartment sink ok-test strips available*Not set up at time of inspection; reviewed set up procedure with operator. Set up good.Chemical storage in separate closet from kitchenIce machine clean-scoop stored correctly
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3/19/2013 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Raw chicken was being prepared near a container of chopped tomates and fried tortillas with no cover. Corrected on site.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Observed ladle in handsink upon arrival. Later; a pan of sliced; raw chicken was placed on the handsink - corrected on site. HANDSINKS CAN ONLY BE USED FOR HANDWASHING
- General Comments that relate to this Inspection
All fridges <=41F Freezer <=0FAll other food was covered3 compartment sink 100 ppm Clchopped beef 142FSpanish rice 178FCFPM needs to address issues with food prep and train staff how to correctly prep food to minimize contamination and spot check as needed.
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9/11/2012 | Routine Inspection 1st | 91 |
- [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 some containers of food in the back reach-in fridge without lids or plastic wrap as a cover. Also observed some breaded fish in the freezer that were not covered.
- General Comments that relate to this Inspection
*All reach-in/walk-in fridges <=41Fbeans 42Fcooked chicken 40FWalk-in freezer <=32F3 compartment sink 100 ppm ClDiscussed proper cooling process for beans and riceShredded beef 158FCarnitas 145FHandwash clean and stockedBathrooms clean and stockedDry food storage good
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6/11/2012 | Opening Inspection | 98 |
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