- Observed employee prepare taco with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed picadillo that was prepared yesterday to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- -Observed cloth towels laying around, although many were being stored in sanitizer as should be. Continue storing in sanitizer when not in use. -Observed gaskets in cold hold unit in front kitchen, to be dirty. Ensure to continue cleaning gaskets thoroughly -Observed ice machine panel to have mold debris buildup along edges. Ensure to thoroughly clean and sanitize panel to prevent contamination of ice. -Observed pooling water on bottom of cold hold unit. containers of food, as well as bottles of mayo and mustard were being stored on this water. Ensure to store these items on a surface that acts as a barrier to the pooling water. Unit should be serviced to prevent pooling water from reoccurring.
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01/25/2016 | 89 |
- Observed personal drinks near clean dishware. Ensure that all personal beverages are stored in an area away from food and food contact surfaces.
- Observed raw meat being stored on rack above onions, observed raw shelled eggs being stored on top of whole tomatoes. Observed chips, to not be covered. Ensure that all food that is stored, is covered thoroughly to prevent contamination
- Hot water was not available at hand sink. Manager stated that unit was to be serviced in the next day. Ensure that hand sinks are provided with hot and cold water at all times.
- provide test strips to check bleach concentration Observed hydrogen peroxide on top shelf above prep table, next to spices, etc. Ensure to store all toxics away from food and food contact surfaces.
- Observed ice machine panel to have debris on it. Observed bin with spices to be dirty. Ensure to remove any buildup in ice machine, and to remove any food debris along racks and shelving to prevent contamination of food stored in this area, as well as to prevent pest infestation.
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09/28/2015 | 82 |
| No violation noted during this evaluation. | 03/02/2015 | 100 |
- Observed large container with pooling eggs on bottom rack set at 55 degrees F. Ensure that all foods that should be under cold hold are maintained at 41 degrees F and below. Food should not be sitting out at room temperature. Employee corrected issue with beaten egg mix and put pitcher in cold hold unit. Employee placed large bucket of pooling eggs on ice immediately.
- Observed foods both raw and cooked to be uncovered in walk in cooler and in cold hold refrigeration unit. Ensure that all foods stored in refrigeration units are thoroughly covered in order to avoid cross contamination.
- Observed raw uncovered chicken being stored above pitcher of salsa, in cold hold unit near stove. Ensure that all raw foods are stored below and/or away from any ready to eat foods
- Observed employee covering food in walk in cooler, with saran wrap that was on the floor. Ensure that food is not stored on floor, and that when food contact surfaces are contaminated with sewage on floor, to discard and use clean items
- Observed prepared foods that were prepared 2 days prior, to not have proper date marking labels. Ensure that if foods are to be stored for more than 24 hours, that they have date marking labels with expiration dates of 7 days, with preparation day counting as day 1.
- Observed sanitizing solution of bleach water to read too high of a concentration. If bleach water is used for sanitizer concentration should be checked to ensure it falls within the 50-100ppm range. Concentration at time of inspection was around 150ppm.
- Certified Food Manager was not present at time of inspection. Ensure that a certified food manager is present, with proof of certification, at all times during hours of operation.
- Plastic bins where clean dishware is stored should be cleaned and sanitized as frequently as needed to avoid grease/food/water debris buildup.
- White plastic grocery bags should not be used to store tortillas. Ensure that only food grade items are used to store and prepare food on.
- Ensure to thoroughly clean all surfaces where food is stored on, prepared on (i.e. shelf above hot hold area, racks where food is cooled on, refrigeration unit doors, etc) ensure to clean as frequently as needed to prevent contamination of foods
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01/07/2015 | 78 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Ensure to clean ice machine panel to remove any mold accumulation/debris.
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08/13/2014 | 93 |
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