- General Comments that relate to this Inspection
Notes:Cook-line reach-ins at 39 F. Sour cream 38 ; ham 37; shrimp 34-36 f on ice.Prep area - Rice cooling @ 115 just cooked. Hot holding: Beans 148; Rice 155FWalk in cooler @ 40 f. All food stored properly. Condensation unit in good condition no leaks. Floors clean. Pork 37; Raw beef 38 f. Cooked Carne Asada 38 f; Tamales @ 38 f. All labeled properly. Freezer less than 0F. All food products frozen.Front dessert and dairy reach-ins less than 40FPrep area clean and well maintaned.Handsink stocked properly and accessible.Dish machine @ 50ppm.Compartment sink operational and no leaks in plumbing.All utensils; cookware; plates clean and stored properly.Fryer clean and well maintained.Front bar area - bar gun and holder clean. Ice bin clean and scoops ok.Drink utensils - clean and stored in clean location. Food products and single service items stored 6" above ground-wiping cloth sanitizer buckets at 100 ppm chlorine-chemicals labeled and stored properly-restrooms stocked and clean**Customer area clean and well maintained.Trash area clean and well maintained.**Discussed no bare hand contact to ready to eat food items with Maria & Carlos - gloves on hand.*No employee has failed serve safe exam in last year. Carlos Martinez & Maria Cabrera are the CFPM's for this facility. All CFPM info listed above in CFPM area.
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10/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Cook-line reach-ins at 40F. Sour cream 38 ; ham 38; shrimp 34-36 f on ice.Prep area - pork being prepped @ 48 f. Hot holding: Beans 167; Rice 163FWalk in cooler @ 40 f. All food stored properly. Condensation unit in good condition no leaks. Floors clean. Raw beef 38 f. Cooked Carne Asada 38 f; Tamales @ 38 f. All labeled properly. Freezer less than 0F. All food products frozen.Front dessert and dairy reach-ins less than 40FPrep area clean and well maintaned.Handsink stocked properly and accessible.Dish machine @ 50ppm.Compartment sink operational and no leaks in plumbing.All utensils; cookware; plates clean and stored properly.Fryer clean and well maintained.Front bar area - bar gun and holder clean. Ice bin clean and scoops ok.Drink utensils - clean and stored in clean location. Food products and single service items stored 6" above ground-wiping cloth sanitizer buckets at 100 ppm chlorine-chemicals labeled and stored properly-restrooms stocked and clean**Customer area clean and well maintained.Trash area clean and well maintained.
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3/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Cook-line reach-ins at 40F. Sour cream 38 f.Hot dogs 38 f; Marinated ham 38; shrimp 34-36 f. Hot holding: Beans 162 ; Rice 163FWalk in cooler @ 40 f. All food stored properly. Condensation unit in good condition no leaks. Floors clean. Raw beef 38 f. Cooked Carne Asada 38 f.Freezer less than 0F. All food products frozen. **Clean bottom shelf some food debris.-front dessert and dairy reach-ins less than 40FPrep area clean and well maintaned.Handsink stocked properly and accessible.Dish machine @ 100ppm.Compartment sink operational and no leaks in plumbing.All utensils; cookware; plates clean and stored properly.Fryer clean and well maintained.Food products and single service items stored 6" above ground-wiping cloth sanitizer buckets at 100 ppm chlorine-chemicals labeled and stored properly-restrooms stocked and clean**Customer area clean and well maintained.Trash area clean and well maintained.
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3/19/2013 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) 2nd Notice: Dishwasher not dispensing proper levels of sanitizer. Dishwasher was repaired and checked at 50 ppm chlorine by the end of the inspection. Ensure dishwasher sanitizer level is checked on a daily basis (use white colored chlorine test strips).
- General Comments that relate to this Inspection
Notes:-hand sink stocked-cook-line reach-ins at 40F -beef; ham; shrimp 38F-40F-hot holding: -beans; rice 160F-walk-in at 38F -raw beef 39F -cooked and cooled rice; beans and pork39F-40F-freezer less than 0F-discussed cooking and cooling procedures with no problems noted-food and single service items stored 6" above ground-wiping cloth sanitizer buckets at 100 ppm chlorine-chemicals labeled and stored properly-restrooms stocked and clean-front dessert and dairy reach-ins less than 40F-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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8/27/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected - dishwasher checked at 100 ppm chlorine. Ensure dishwasher chlorine concentration is checked on a daily basis.
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5/11/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Facility must use manual wash; rinse; and sanitize process until dishwasher is repaired.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-hot holding: -carnitas 145F-make-up units at 36F-38F -cheese 41F -sausages 37F -beef 39F-walk-in at 35F -cooked and cooled rice; beans; carnitas 37F-40F-discussed cooking and cooling procedures with no problems noted-no cross-contamination issues noted; raw product stored on bottom shelf-freezers less than 0F-food and single service items stored 6" above ground-front dairy/beverage reach-ins less than 40F-product dates current-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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5/10/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedAll product stored correctly-raw products on bottom shelf-items not in use coveredFacility very cleanTemperatures good-hot holding --beans - 165+--carne asada - 165+*Discussed reheating method; all product reheated on grillThermometers on siteCooling process good-ice baths with metal pans used for all items--beans - 38F--rice - 38F--carne asada - 40FWalk in @ 37FDishwasher @ 100ppm chlorineNo sign of pests**Discussed sanitizing prep sink in between meat operations; veggie washes; and dish cleaning. Operator was knowledgeable about process.**Weather stripping on back door is starting to wear thin. Should be replaced shortly.**Reviewed egg recall with operator. Sysco is supplier and has also discussed issue with operator. All eggs in establishment are not part of the recall. Discussed keeping up on recall as it is still currently expanding.
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8/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Walk in @ 40 F. Food temperatures: refritos @ 41 F.; rice @ 42 F. and 45 F. Cooked at noon. Recommend keeping foods partly uncovered during cooling until they reach 40 F. Cold prep tables @ 40 F and 32 F. Sliced tomatoes @ 43 F.; grated cheese @ 46 F. and 42 F. Raw beef marinating belkow @ 50 F. Had just been prepped. Recommend keeping slightly uncovered so that food cools more quickly.Observed taco meat and carnitas cooling on metal trays. Taco meat @ 69 F. after 1.5 hours. Put in walkin uncovered to complete cooling.Hot holding refritos @ 178 F.; rice @ 168 F.Chlorine sanitizer in dish machine @ 50 ppm. Recommend that food handlers and wait staff use covered plastic sport cup with plastic straw for drinking while working.Rest room shared with the bar next door. Recommend that staff wash hands at restaurant hand sink after using rest room.
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7/15/2009 | Routine Inspection 1st | 100 |
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2/29/2008 | Routine Reinspection 1st | 100 |
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1/9/2008 | Opening Inspection | 100 |
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