- Hot Holding Temperature (corrected on site) - 5 penalty points
The enchiladas, burritos, chicken wings, taquitos, corny dogs, fried chicken is in/on the food warmer at a temperature of 113-128°F and are not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen and restroom. No hand drying provisions were available at the handwash facilities in the kitchen and restroom.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
Dishes are not being sanitized.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering foreign material. Single service, single use and clean sanitized togo boxes stored in the kitchen are exposed to splash, dust, or other contamination. To-go boxes are stored upright.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the food establishment are damaged.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Premises - GRP
TFER 229.167(p)(14)(b) - Page 109. Litter clutters the premises.
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Regular | 10/30/2015 | 75 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the mop sink area is obstructed and dirty water is backed up into the sink. Standing water may become west Nile violation.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice sccop located in the ice machine area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the hallway are not installed or attached. Repeat violation shall result in a sanitary citation to owner.
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Regular | 09/22/2015 | 94 |
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the grill area are not installed or attached.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Follow-up | 01/28/2015 | 97 |
- Hot Holding Temperature - 5 penalty points
The burritos and chicken wings is in/on the food warmer at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the water tank in the storage room and the potable water system, observed standing water at storage room area and back of grocery store.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The food warmer is not holding hot burritos and chicken wings at 135°F.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an excessive concentration of 0 PPM to sanitize equipment and utensils.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food warmer in the food service/dispensing area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 01/26/2015 | 69 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The corny dogs, burritos, breakfast sandwiches and tacquitos are in the food warmer at a temperature of 125 to 129 degrees F and are not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. There is not a certified food manager on site during the inspection
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator and food display warmer the kitchen did not have a readily available and visible thermometer.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the cashier's area are damaged.
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Follow-up | 05/05/2014 | 85 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The corny dogs, burritos, breakfast sandwiches and tacquitos are in the food warmer at a temperature of 125 to 129 degrees F and are not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that are located in the reachin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of ammonia are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. There is not a certified food manager on site during the inspection
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator and food display warmer the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the 3-compartment sink area has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the cashier's area are damaged.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 04/30/2014 | 72 |
- Approved Source/Labeling - 4 penalty points
The packaged ice is/are not properly labeled as specified in law.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the restroom. Facility is using bar soap.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The walkin refrigerator in the food establishment did not have an accurate thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ledges located in the walkin in refrigerator doors has/have adhering dirt. The ice scoop located in the food establishment is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the food establishment are not installed or attached.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed.
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Regular | 02/19/2014 | 87 |
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