- Bottle waters with removable caps are not approved for use in the kitchen area / food handling area
- Need to provide hand soap (not Dawn dish soap) at the kitchen area hand sink at all times for proper hand washing.
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01/11/2016 | 93 |
- Employee changing tasks while assigned to prepare plates for customers, then touching ready to eat foods (flour tortillas) without washing hands or using gloves or other utensil.
- Do not store or place employee beverage on top of the cold hold units food prep surface. Store employee beverages away from food handling or food prep areas in a designated area.
- Do not use plastic bottled water with removable cap as a container for employee beverages in the kitchen area. Contamination is possible with hand to mouth contact.
- Employee preparing plates for customers was handling flour tortillas with bare hands (no bare hand contact procedure on file for review) without the use of any barrier such as gloves or utensils.
- Remove foil from grill spatula handle being currently used in the kitchen. Repaire properly or replace.
- Current posted food establishment permit expired 5/2015. Ten day notice (10 days) to purchase of obtaine copy and post the most current permit. Post current permit or paid health department receipt by September 14, 2015 to avoid possible late fees.
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08/31/2015 | 82 |
- All prepared or cooked ready to eat foods stored in cooler for more than 24 hours must have proper date marking
- Soap and disposable towels must be available at the kitchen area hand sink at all times of operation
- All food items must be stored inside a food grade container or bag. Grocery type plastic bags with red ink lettering are not food grade.
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04/13/2015 | 90 |
- Make sure all prepared and/or cooked foods stored overnight in the reach-in cooler units have the proper date marking (day of cooking or prep as day one)
- Make sure all small scrapers used to clean off the food cooking grill are stored in or on a clean dry surface. Observed several scrapers stored between wall and conduit, located above the 3 compartment sink.
- Make sure raw in-shell eggs are stored at 41 degrees F. in the refrigerater or on ice when stored at the prep/cooking area. Several eggs observed in a plastic container on prep counter, next to micro-wave, after lunch rush. According to management, the eggs had been out for 1 1/2 hrs (temperature of one egg was at 55 degrees F., eggs were place immediately inside reach in cooler).
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12/18/2014 | 88 |
- Ensure all personal drinks are stored away from food prep areas. Observed a personal drink on the prep table by small reach-in cooler.
- Ensure all hand washing sinks have soap and paper towels available during times of operation. Observed no soap or paper towels at the kitchen hand washing sink.
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08/29/2014 | 93 |
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas (with a lid and a straw OR be stored away from food areas)
- Supply hand sink with towels
- Remove all toxic household pest control sprays- use only commercial food grade sprays
- msut use all 3sinks for wash, clean water rinse, sanitize and allow to air dry on self draining rack* using only 2 compartments
- all hot hold phf must be held at 135 degrees F or above. If using time as public health control must demonstrate critical points are monitored.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.*no document on site or corrective actions taken when violated- no sanitizer/nail brush on site.
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04/16/2014 | 78 |
- Observed employee go from handling food, to drink water, return to food handling without washing hands. Ensure employees handling food are washing hands in between tasks.
- Observed employees handling food with bare hands. Ensure barehand documentation is completed and kept at establishment or that a physical barrier, such as gloves or utensils, is used when handling ready to eat foods. Barehand documentation consists of a written statement of the 2 barriers that are used to clean/sanitize hands (example double handwash plus a hand sanitizer), written statement of corrective actions, and signed acknowledgement form by all employees.
- Observed raw meat on plate, and bucket of raw chicken with no protective cover, in cooler next to clean ware. Raw products were stored above milk, ham, and shredded cheese. Ensure all raw animal products are being stored below and away from ready to eat, potentially hazardous food.
- Food stored for more than 24 hours did not have a use by date label. Ensure all cooked, potentially hazardous food stored for more than 24 hours, has a use by date label. Use by date label not to exceed 7 days; day 1 being the preparation day.
- At time of inspection, hanwash station next to three compartment sink was missing soap and paper towels. Ensure all handsinks are provided with soap and paper towels at all times.
- Observed droppings on floor behind freezer in dry storage room. Ensure all droppings are eliminated and provide a thorough cleaning for the area.
- At time of inspection, container holding cleaning towels did not have bleach in water. Ensure sanitizing buckets contain bleach at 50-100ppm at all times.
- At time of inspection, observed several dead roaches behind equipment in kitchen near walls, and in corners. Observed dead roaches behind freezers in dry storage area. Ensure all dead roaches are eliminated and provide a thorough cleaning of floors in those areas.
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07/26/2013 | 72 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed 2 containers of prepared food in the back refrigerators with a date label consisting of the prep date. Ensure all prepared food that is kept for more than 24 hours has a date label with the USE BY DATE. The USE BY DATE should not exceed 7 days from the prep day and the prep date will count as day 1.
- At time of inspection, the hot water at the 3 compartment sink was at 105 degrees F. Ensure the hot water at the 3 compartmet sink is at least 110 degrees F.
- Observed bottle of Hot Shot pesticide being stored inside establishment. Ensure pesticide is not stored or used inside establishment.
- At time of inspection, did not observe a thermometer located inside the cold hold unit fridge. Ensure there is a thermometer located inside all cold hold units.
- Observed blocks of cheese in the back fridge being stored in grocery bags. Ensure the blocks of cheese are stored in food grade bags or containers and refrain from using grocery bags for food storage.
- Observed spatula and peeler being stored with clean wares but had debris on them. Ensure all wares being stored as clean are free of food debris and are clean to sight and touch.
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12/17/2012 | 83 |
- Observed a container of raw chicken stored on shelf above ready to eat foods, such as ham. Ensure raw animal products are stored below and away from ready to eat foods.
- At time of inspection, a green tray was on top of the handsink in the kitchen blocking access to sink. Ensure the handsink is accessible at all times and not blocked by other items.
- Sanitizing solution (bleach) in the 3 compartment sink tested at 200ppm. Ensure the sanitizing solution (bleach) is between 50-100ppm. If establishment does not have sanitizing test strips for bleach, ensure to obtain sanitizing test strips to ensure proper concentraion of bleach.
- Observed blocks of cheese in the back fridge being stored in grocery bags. Ensure the blocks of cheese are stored in food grade bags or containers and refrain from using grocery bags for food storage.
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08/21/2012 | 87 |
- 229.165 (m) (1) (A)not clean. Observed knives with food debris stored with clean wares. Ensure all wares are clean to sight and touch before being placed with clean wares for storage or before use.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed several knives with broken tips/blades. Ensure all kinves and other wares are in good repiar. If any wares are broken, ensure those are replaced.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in refrigerators with a date label that had the prep date. Ensure all prepared food that is kept for more than 24 hours has a date label with the USE BY date. The use by date should not exceed 7 days from prep date and the prep date will be day 1. Example: refried beans made on 5-1-12 shall have a use by date of 5-7-12.
- Handsink's hot water temped at 96 degrees F. Hot water at 3 compartment sink and mop sink temped at 96 degrees F. Ensure hot water at handsink is a minimum of 100 degrees F and hot water at 3 compartment sink and mop sink is a minimum of 110 degrees F. **24 HOUR NOTICE** Hot water must be a proper temperatures within 24 hours.
- Cold hold unit temped at 47 degrees F. Ensure cold hold unit is at least 41 degrees F or below if being used for potentially hazardous food, such as diced tomatoes, shredded cheese, and meat.
- 229.166 (i) (1) (A)HWS not accessible. At time of inspection, handsink in kitchen was blocked by a trash can. Ensure handsink is kept clear of items so employees have easy access to handsink.
- Bleach solution in 3 compartment sink and sanitizing bucket was tested at 200ppm. Ensure bleach solution is a concentration of 50-100ppm.
- 229.165 (f) (12) (B)integral thermomter. At time of inspection, did not observe a thermometer inside the cold hold unit. Ensure there is a thermometer in all cold hold units to ensure temperature is at 41 degrees F or below.
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05/01/2012 | 77 |
- 229.163 (i) not in HWS. Observed employee wash hands in 3 compartment sink. Ensure employees only wash hands in the handsink.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw shelled eggs in cooler in the back dining area observed being stored on 3rd shelf above produce. Ensure raw animal products, such as raw shelled eggs, are stored below ready to eat items.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw meat being stored on 3rd shelf in the cooler in the kitchen above prepared food. Ensure raw animal products, such as raw meat, are stored below prepared foods.
- Observed medicine being stored by clean dishes on counter. Ensure medicine is stored in a designated area away from food and food contact surfaces.
- 229.166 (i) (1) (A)HWS not accessible. Observed hand washing facility blocked by trashcan at time of inspection. Ensure the handsink is kept clear at all times.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, expired permit was being displayed. Ensure current permit is posted in customer view.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not at work, or control measures approved by the regulatory authority. Documentation should include handwashing procedures, acknowledgement form, and corrective actions.
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12/21/2011 | 82 |
- Ensure to use food grade bags when storing food in freezer/cooler. Do not use grocery store grade pastic bags for storing food.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw animal food stored with cooked ready-to-eat food. Ensure to store raw food (meats) separate and on lower level of cooler away from ready to eat cooked foods.
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view.
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04/06/2011 | 89 |
| No violation noted during this evaluation. | 07/22/2010 | 100 |
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