- Cold Holding Temperature - 5 penalty points
The sour cream is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The hamburger meat is/are stored in contact with or under the raw pork.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous beans prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. The prepared 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The teas nozzles and inside bottom of the freezer located in the kitchen has/have adhering foreign material.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen meat is/are being thawed improperly.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(f)(1) - Page 63. Filters or other grease extracting equipment is not properly designed to prevent grease or condensation from draining or dripping. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 01/09/2016 | 84 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous beans prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all 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 3-compartment sink area is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
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Regular | 09/11/2015 | 89 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The refried beans is in/on the steam table at a temperature of 123°F - 126°F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing. **did not wash hands before putting gloves on
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *styrofoam drinks in food prep areas
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area. **leak from discharging pipe under wash compartment
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the hallway are damaged. **across from restroom
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area and food prep sink is not maintained in good repair. **fresh water leaks when valves are turned off
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Regular | 05/14/2015 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The POZOLE is in/on the reachin refrigerator at a temperature of 58°F after cooling since yesterday at 10 pm.
- Sound Condition - 4 penalty points
The lettuce is/are unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous ceviche (12/28), ranchero sauce (12/27), and brisket prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served. The flan and salsas 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.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. -top lid is open
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Ceiling tiles in restroom not smooth and easily cleanable.
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Regular | 01/06/2015 | 87 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board and plastic food containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Ceiling tiles in restroom not smooth and easily cleanable.
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Regular | 09/08/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded pork and carnitas is in/on the reachin refrigerator at an internal temperature of 53°F and is not being maintained at 41 °F or below. The raw fish is in/on the reachin refrigerator at an internal temperature of 40°F - 41°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef & pork is/are stored in contact with or under the raw chicken product. Ceviche is above prepared foods in the reachin refrigerator
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. Facility started serving ceviche. Documentaion not provided for parisite destruction or farm raised information.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Not provided for ceviche or sunny side up eggs No consumer advisory provided.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Not self-closing
- Garbage and Refuse Disposal - GRP
Grease receptacle outside is stored in the dirt.
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Follow-up | 05/20/2014 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The carnitas and chorizo salsa is in/on the reachin refrigerator at a temperature of 53°F and 74°F, respectively after cooling for 4 hours (since 10am).
- Cold Holding Temperature (corrected on site) - 5 penalty points
The soup and pasta soup is in/on the reachin refrigerator at an internal temperature of 95°F to 97°F and 122°F, respectively and is not cooled to 41 °F or below. The ceviche is on the reachin refrigerator at an internal temperature of 48°F, it has been maintained above 34°F for greater than four (4) hours. The cooked rice (95 - 95°F), salsa(49°F), queso (46°F), rice sauce (70°F) and soup (46°F) is at an internal temperature of 46°F to 97°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw beef products is/are stored in contact with or under the raw marinated chicken products.
- Approved Source/Labeling - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained. Facility started serving ceviche. Documentaion not provided for parisite destruction or farm raised information.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of front service area are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored along shelving rack close to bottled drinks
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. The spatulas and knife located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Not provided for ceviche or sunny side up eggs No consumer advisory provided.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Broken
- Garbage and Refuse Disposal - GRP
Grease receptacle outside is stored in the dirt.
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Regular | 05/14/2014 | 70 |
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