Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Inspection 30 day | Apr 10, 2012 | 82 |
No violation noted during this evaluation. | Complaint Inspection | Jul 24, 2012 | 100 |
|
Standard Inspection | Oct 11, 2012 | 82 |
|
Followup Inspection | Oct 31, 2012 | 94 |
No violation noted during this evaluation. | Followup Inspection | Nov 19, 2012 | 100 |
PIC- Jose
Critical violations noted and will schedule a follow-up inspection.
Updated Green Sign.
PIC- Vince
Investigation conducted due to a complaint about old meat, flies everywhere, dirty tables, and wet old lettuce. PIC stated that they order meat at least twice a week and never keep cooked meat more then the allowed time of seven days after it has been cooked. No flies were present at time of inspection. PIC cuts fresh lettuce everyday and all conditions were sanitary in the restaurant.
No cause for further action.
Complaint will be closed.
PIC- Ivan and Maria
Critical violations noted and will schedule a follow up inspection.
Updated Green Sign.
NOTE:
-Remember to only use the hand washing sink for hand washing, do not thaw food in it. The prep sink should be used to prep vegetables and thaw your meats and don't forget to sanitizer the sink after thawing raw meats.
-Foods that say KEEP REFRIGERATED mean they always need to be kept cold at 41 F or below to prevent bacteria growth.
-Utensils on the grill should be cleaned or switched out at least once every 4 hours to prevent contamination.
:
PIC- Ivan
Critical violations noted and will schedule a follow up inspection.
PIC needs level 1 class registration.
PIC- Ivan
Follow up inspection conducted due to PIC knowledge and date marking issues. All violations have been corrected and the PIC is scheduled to take the level 1 food safey class.
No further action is required.
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