Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Critical Item | Jul 11, 2013 | 70 |
No violation noted during this evaluation. | Follow-Up | Jul 30, 2013 | 100 |
|
Follow-Up | Aug 22, 2013 | 70 |
No violation noted during this evaluation. | Follow-Up | Aug 29, 2013 | 100 |
No violation noted during this evaluation. | Follow-Up | Sep 5, 2013 | 100 |
|
Critical Item | Oct 16, 2013 | 60 |
|
Follow-Up | Oct 29, 2013 | 90 |
No violation noted during this evaluation. | Follow-Up | Nov 5, 2013 | 100 |
A package of open raw bacon was stored above ready to eat pineapple in the walk-in refrigerator.
The facility serves partially cooked eggs and ceviche, and a consumer advisory was not available at the facility.
An employee on the cook line was observed changing gloves, and the employee did not wash hands prior to putting on gloves. An employee on the cook line was observed cracking eggs and then handling utensils and food without first washing hands.
An employee beverage was stored next to equipment and utensils on the shelf below the kitchen preparation table.
The following potentially hazardous foods were found above 41°F in the walk-in refrigerator: raw beef and raw chicken was 45°F, green chili was 48°F, chesses were 48°F-49°F, and refried beans were 45°F.
A chemical spray bottle was stored next to food equipment under a kitchen shelf. Cement putty was stored above spices in the small storage room.
08/22/13. An employee was observed handling raw shrimp and then handled clean dishes without first washing their hands.
08/22/13 An employee twist-top beverage was stored on the kitchen preparation table.
08/22/13, In the cold-top refrigerator on the cook line, raw bacon was 49°F and raw chicken was 50°F.
08/22/13 Hot water was not provided to the three-compartment sink.
08/22/13 A shut-off was present down-stream of an atmospheric vacuum breaker on the mop sink.
08/22/13 A bucket of sanitizer solution at the grill line had a concentration greater than 200 ppm chlorine.
Raw bacon and raw beef was stored above open containers of ready to eat salsas in the cook line reach-in refrigerator. Raw beef was stored above raw fish in the walk-in refrigerator.
An open employee beverage was present next to the microwave on the kitchen preparation table.
Employees were observed handling ready to eat tortillas and tostada shells were bare hands on the cook line.
Rice was 90°F-115°F in the cook line steam table.
The hot water was not functioning upon arrival at the cook line hand sink.
Soap was not provided to the ware wash hand sink.
A spray bottle of bleach was unlabeled as to its contents in the ware wash area.
The in-use bleach sanitizer bucket on the cook line measured over 200 ppm sanitizer on the test strip.
10/29/2013: Raw beef was stored above cooked, ready to eat chicken, in the walk-in refrigerator.
10/29/2013: Green chili was 47°F-49°F in the walk-in refrigerator.
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