- Cold Holding Temperature - 5 penalty points
The potatoes and cheese are at an internal temperature of 59°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The onions and tortillas are stored under the raw shelled eggs and raw meat in the walkin cooler.
- Approved Source/Labeling - 4 penalty points
The packaged jello, cake, and pie are not labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 10ppm 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.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator near back wall in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product serving in the civiche and pickled pork skin.
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Regular | 11/11/2015 | 72 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the handwash area is used for purposes other than handwashing.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The AC is leaking in the food preparation area is not equipped to prevent backflow into the potable water system.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located 5 inches from floor is/are not properly sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area, observed using a cup for a scoop.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 07/23/2015 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken in display case and bulk meat items 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.
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Regular | 06/13/2015 | 92 |
- Cold Holding Temperature - 5 penalty points
The eggs, raw in-shells is at an internal temperature of 47°F and is not being maintained at 45 °F or below.
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Regular | 06/13/2015 | 95 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the display case at an internal temperature of 38 degrees F and is not maintained at 34 °F or below. I observed that the civiche was 38°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The towels located in the food preparation area is/are not properly sanitized. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed dirty dishes stored on clean dishes,and utensils hanging against dirty oven door. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Observed re-using buckets for pepper storage.
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Regular | 03/10/2015 | 92 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed a bucket stored in the handsink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the handwash area.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The dough is/are not stored in food storage areas, observed the dough stored under the table.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris, observed dirty bulk containers.
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Regular | 11/07/2014 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk meat items and displayed meat items that is/are located in the food preparation area 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.
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Regular | 08/28/2014 | 96 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tamales and beans is in/on the stove at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The salsa is stored in contact with or under the eggs, raw in-shells.
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Regular | 07/14/2014 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The milk and butter, whipped (excludes sticks/patties) is in/on the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The raw fish/seafood is on the food prep cooler at an internal temperature of 45 to 49 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the hose connection in the mop sink area and the potable water system.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice maker area are not stored in a manner to prevent contamination of the product. The shelves located in the produce walkin refrigerator has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card (corrected on site) - 3 penalty points
Your annual health permit is not displayed.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 03/10/2014 | 81 |
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