Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Critical Item | Aug 7, 2013 | 80 |
No violation noted during this evaluation. | Follow-Up | Aug 20, 2013 | 100 |
|
Critical Item | Nov 8, 2013 | 50 |
|
Follow-Up | Nov 15, 2013 | 95 |
No violation noted during this evaluation. | Follow-Up | Nov 20, 2013 | 100 |
Beef and sausage were being dehydrated with no approved HACCP plan on file.
An unapproved employee beverage was stored next to and above customer food in the walk-in cooler.
Cold-hold temperature violations were observed in the main display case cooler.
Anti-freeze was stored near the rear of the kitchen, which is not necessary for the operation of this facility.
Beef jerky and shredded beef jerky were stored at room temperature, and was produced in-store with no HACCP plan.
A consumer advisory was not provided for eggs and steak cooked to order.
An employee was observed "washing" their hands with no soap or paper towels. An employee was observed donning gloves without washing their hands.
The kitchen preparation sink was used to wash/rinse dishes. The handsink was used to fill a cup with water.
Pork chicharrones were 63°F in the display case hot-hold box.
A properly calibrated food probe thermometer (0-220°F) was not provided.
A plastic tray was not properly washed, rinsed and sanitized in the three compartment sink after contact with raw pork.
The handsink on the cooks line, the handsink in the preparation area, the three compartment sink and the preparation sink did not provide water that reached 100°F.
No soap or paper towels were provided at the handsink on the cooks line.
Medication and chemical lubricant were stored above food on the meat display case.
A consumer advisory was not provided for ceviche, aguachile, or juevos rancheros which as potentially undercooked/raw.
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