- OBSERVED COOKED CHORIZO, IN COLD HOLD UNIT, TO READ 51 DEGREES F. ALL OTHER PREPARED FOODS BEING STORED IN COLD HOLD UNITS READ AT PROPER COLD HOLD TEMPERATURES OF 41 DEGREES F AND BELOW. POSSIBLE THAT FOOD WAS BEING LEFT AT ROOM TEMPERATURE, ETC. ENSURE THAT FOODS ARE MAINTAINED AT COLD HOLD TEMPERATURES OF 41 DEGREES F AND BELOW, AT ALL TIMES, IF UNDER COLD HOLD CONDITIONS. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted. OBSERVED COOKED BEEF CARNITAS STORED ON ICE, THAT WERE MADE AT 5AM, AFTER 3.5 HOURS BEING COOLED, FOOD WAS AT 48 DEGREES F.
- -OBSERVED BUCKET OF SANITIZER WITH CLOTH TOWELS BEING STORED INSIDE HAND SINK AT WAITRESS STATION. HAND SINK IN KITCHEN, HAD A PAPER TOWEL INSIDE. ENSURE THAT HANDS SINKS ARE ONLY USED FOR HAND WASHING PURPOSES, AND NO ITEMS SHOULD BE STORED IN THEM. -OBSERVED PERSONAL WATER BOTTLE IN FRONT WAITRESS STATION AREA, ON TOP OF COLD HOLD. OBSERVED PERSONAL MUG WITH COFFEE ON PREP TABLE NEXT TO FOOD PREPARATION, AND MUCH FOOD STORAGE. ENSURE THAT ALL PERSONAL DRINKS/ITEMS ARE STORED AWAY FROM FOOD CONTACT SURFACES, AND FOOD. PERSONAL BEVERAGES SHOULD BE STORED IN A CUP WITH A LID, AND STRAW.
- OBSERVED PACKAGE OF CHEESE, AND CILANTRO BUNDLE BEING STORED NEXT TO CARTONS OF RAW SHELLED EGGS. FOOD ITEMS WERE ALSO BEING STORED ON TOP OF LEAKAGE FROM RAW MEXICAN CHORIZO PACKAGE. ENSURE THAT ALL PREPARED AND/OR READY TO EAT FOODS ARE STORED AWAY FROM RAW PRODUCTS. RAW PRODUCTS SHOULD BE STORED ABOVE READY TO EAT FOODS.
- HAND SINK IN WAITRESS STATION WAS NOT AVAILABLE FOR PROPER USE AT BEGINNING OF INSPECTION. ENSURE THAT HAND SINKS ARE FREE OF ITEMS BEING STORED IN THEM, TO ALLOW FOR PROPER HAND WASHING TO OCCUR.
- ALL HAND SINKS MUST BE SUPPLIED WITH PAPER TOWELS AND HAND SOAP AT ALL TIMES.
- OBSERVED CLEAN PLATES BEING STORED IN HOT WATER IN PREP SINK. EMPLOYEES AND MANAGER STATED THAT AFTER DISHES ARE WASHED, THEY ARE STORED IN HOT WATER TO ALLOW FOR PLATES TO BE WARM WHEN SERVED TO CUSTOMERS. NO BLEACH WAS READ IN SOLUTION. INSPECTOR EXPLAINED TO MANAGER THE CORRECT PROCESS FOR WARE WASHING ONLY INCLUDES, WASH, RINSE, AND SANITIZE PROCESS. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) BLEACH WATER USED AS SANITIZER SHOULD BE MAINTAINED AT 50-100PPM. SANITIZERS WERE BEING PREPARED WITH SOAP, BLEACH, AND WATER. ENSURE THAT ONLY BLEACH AND WATER ARE USED TO MIX SOLUTIONS.
- OBSERVED SEVERAL DIRTY CLOTH TOWELS LAYING AROUND PREPARATION TABLES, AND WET CLOTH TOWEL WAS BEING USED TO COVER COOKED MEAT. ENSURE THAT CLOTH TOWELS, WHEN USED FOR MULTI PURPOSES, ARE STORED IN SANITIZING SOLUTION IMMEDIATELY WHEN NOT IN USE. ENSURE THAT ONLY CLEAN AND DRY FOOD GRADE ITEMS ARE USED FOR FOOD CONTACT.
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01/22/2016 | 75 |
- Observed cooked chicken reading at 47 degrees F. Chicken was said to be prepared the day prior. Possibility that chicken was not cooled properly.
- Observed employees hand washing with cold water (since hot water was not available at hand sink) and then proceed to dry with cloth towel. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- At beginning of inspection, bottle of bleach was being stored in hand sink. Observed a bottled beverage next to microwave, along with being next to other dishware on prep table. Ensure that hand sink is left free and easily accessible. Only hand washing should be allowed at hand sink. No storage of items is to be performed. 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)
- Observed prepared foods in refrigerator and cold hold unit to not be properly covered for storage.
- Observed prepared foods that were said to be prepared the day prior 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
- Hot water was not available at hand sink. Ensure to have hot water and cold water available at all times at all hand sinks. Hot water at three compartment sink was only reaching 106 degrees F. Employees had not run water for washing this morning. Please ensure that hot water at three compartment sink is able to reach to 110 degrees F.
- Hand sink in kitchen was not supplied with soap or paper towels. Hand sink in waitress station was not supplied with soap.
- Observed refrigerators where produce is stored to need cleaning. Observed cold hold unit to have some water pooling at bottom, where milk, and silver pans of chorizo and eggs were being stored. Observed silver pans stacked on top of each other, on rack, to have pooling water. Observed plastic trays where clean cups are stored (in waitress station) to be dirty Observed shaker bottle of spice to be dirty on lid Ensure to thoroughly clean refrigeration units to remove any pooling water, debris, mold build up, etc Ensure that after dishes and utensils are washed and sanitized that they are left to air dry prior to storing, to prevent pooling water. (If possible a drain board should be placed above three compartment sink) Ensure that all surfaces (i.e. plastic trays, silver pans, racks, etc) where clean dishware is stored, are clean and sanitized frequently to remove grease/dirt/food debris buildup
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08/25/2015 | 69 |
- Raid should not be stored inside establishment. Owner stated they have been stealing their belongings from the outside. Owner uses raid to repel flies from dumpster area. Explained to her that she may store Raid in establishment as long as it is kept in far back of dining area. Only commercialized toxics should be used or stored in establishment.
- Observed setup at three compartment sink to not be in correct order. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- -Ice machine panel inside had calcium buildup that should be cleaned to be free of debris. -Cloths were being stored in sanitizer that did not read any bleach concentration. Ensure that solutions are changed out frequently depending on how often they are used. Should be changed out every 2-4 hours. -Ensure that pans, dishware, etc are air dried properly to prevent pooling water inside containers.
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04/20/2015 | 91 |
- Observed open personal beverages on prep table next to where tortillas were being made (masa trays, etc)
- Soap not available at hand sink in kitchen
- Prep sink in kitchen had a leak. Hot water appears to be leaking, which is causing much standing water on floor. Please have leakage corrected.
- Observed white plastic trash bags being used to covere masa used for tortillas, as well as being used to cover shredded cheese in refrigerator. Trash bags are not to be used to store or cover foods, only food grade bags may be used, in order to prevent cross contamination.
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01/05/2015 | 87 |
- Observed raw shelled eggs sitting on prep table at 76 degrees F. Employee stated they had just taken them out of refrigerator. All foods meant to be held at cold hold temperatures should be stored in a manner that they will maintain temperatures of 41 degrees F and below.
- Observed cooked chorizo that was taken out of refrigerator sitting on prep table, to read 80 degrees F. Ensure that foods used to cook for immediate service are stored either on hot hold or cold hold temperatures.
- Observed employee wipe hand on cloth towel hanging at her waist, then handle tortillas when preparing tacos.
- Observed several open personal beverages being stored on prep tables.
- Observed items in hand sinks at front waitress station and in hand sink in kitchen. Ensure hand sinks are only used for hand washing purposes.
- Establishment has set protocol for handling ready to eat foods. Employee was cracking raw shelled eggs and proceeding to prepare tacos and handling tortillas, after wiping hands on cloth towel hanging from her apron. Ensure that bare hand documentation procedures are followed.
- Hand sink in kitchen did not have hot water turned on. No leak present. Employee stated they have to turn on hot water every morning so they do not run out of hot water at three compartment sink. Explained to manager that if they are havign issues with hot water supply, it could possibly be time to look into a bigger water heater.
- Observed dripping leaks at hand sink in kitchen and at three compartment sink. Mop sink next to hand sink in kitchen, apppears to be clogged and should be corrected immediately.
- Thermometers could not be presented by cook at time of inspection. Cook stated they do not use thermometers to read temperatures of food. Ensure thermoemters are present, properly calibrated and working and being used in routine duties in kitchen.
- Trash bags should not be used to store masa in.
- Observed the cooked fajitas cooling on prep table to be covered with a dirty wet cloth. Ensure to only use food grade items to cover and store foods in.
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07/15/2014 | 67 |
- Observed container with cloth in solution, being stored in front hand sink. Ensure that only hand washing is done at hand sinks in establishment.
- At beginning of inspection, hot water was not available at hand sink in kitchen or at hand sink in front waitress station. Employee turned hot water on at hand sink in kitchen area but stated they do not use the front hand sink for hand washing. Hot water should be available at hand sinks, and hand sinks should be used for hand washing as frequently as necessary.
- Observed sanitizing solution (bleached water) at three compartment sink to be too high of a concentration (150ppm) Ensure that sanitizing solution, if bleached water is used, is maintained at a concentration between 50-100ppm.
- Observed unmarked spray bottles, said to contain bleach, to not be labeled. Ensure to label all containers storing any toxic chemicals.
- Observed ware washing to not be done correctly. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) Ensure that dishes are rinsed with water prior to sitting in sanitizing solution, and ensure to air dry all dish ware prior to storing away.
- Did not observe thermometer in cold hold unit next to hot hold unit. Food appeared to be warmer than required for cold hold. Ensure to keep unit closed when not in use, in order to hot cold temperature, as well as ensure that thermometers are kept in unit to ensure unit is properly working.
- Observed masa to be stored in white garbage bags, and other prepared foods in refrigerators being stored in white garbage bags. Ensure that all food is stored in food grade items. Garbage bags are prohibited due to chemicals used in production of bags.
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02/18/2014 | 81 |
- Observed raw shelled eggs sitting on prep table. Temperature of eggs was 81F degrees. All potentially hazardous foods such as raw shelled eggs held cold must be at 45F degrees or less to avoid bacterial growth.
- Observed food handlers moving from task to task and then touching ready to eat foods without washing hands firtst. Hands must be washed frequently to avoid contamination of food
- Observed two plastic cups on prep area. Employee drinks must have lids and straws to avoid any contamination
- Observed food handlers touching ready to eat foods such as tortillas without a second barrier for hands. Food handlers must wash hands and then use a second barrier such as: double handwashing, use of nail brush or hand sanitizer.
- *Observed employees handling ready to eat foods (tortillas) with bare hands. Proper documentation was not available. Ensure to have the following posted and available: 1. statement stating what barriers (such as double handwashing, use of nail brush, hand sanitizer, etc) will be used for hand washing 2. corrective action that will be taken if employees fail to follow proper guidelines (i.e. re-train, discard food handled improperly, etc) 3. signatures of all employees stating their acknowledgement of proper food handling of ready to eat foods.
- Observed cooked food items such as carne guisada in reach in cooler without covverings. All food items stored in coolers must be covered to avoid contamination
- No certified food manager on duty at time of inspection. Must have a certified food manager on duty at all times during operations
- Observed dried up food, pooling water, bits of raw meat on food contact surfaces such as the 'clean' plates, pots, etc. All food contact surfaces must be cleaned/sanitized/air dried to avoid contamination
- Observed an excessive amount of food debris inside microwave. Inside of microwave must be cleaned/sanitized/air dried to avoid contamination
- Observed multiple cracks, chips, etc. on plates. All kitchen equipment including dishware must be in good repair. Discard all dishware that is not in good repair.
- Prepped food items such as cooked carne asada found in walk-in with no discard date label. If prepared food is to be stored for more than 24 hours, date labels should be present on food containers. Date label should state date the food will be discarded. There should be a time limit of 7 days from preparation day, with day of preparation counting as day 1.
- Current food permit not displayed. Ensure permit will be displayed at time of follow up inspection
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10/10/2013 | 66 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs must be kept at 45 degrees or colder. Eggs on counter, where at 66 degrees.
- 229.166 (i) (1) (B) HWS improper use. Do not place utensils inside of handsink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment must provide proper bare hand contact documentation.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24 hrs old, must be properly date labled with time and date food was prepared.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
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02/25/2013 | 80 |
- Establishment must always have at least one person on duty with a Food Managers Certification. Manager on duty, was unable to locate certification. Unable to verify if certification had or had not expired.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, must be properly date labeled with time and date food was prepared.
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs must be kept at 45 degrees or colder. Eggs on counter were at 55 degrees. Do not bring out so many eggs at one time.
- 229.171(f)permit required. Food license is expired. Insure that license is renewed as needed.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store or keep raw chicken over vegetables inside of cooler.
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10/26/2012 | 78 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement Do not store raw shelled eggs over vegetables inside of cooler.
- 229.166 (i) (1) (A)HWS not accessible. Apron inside of handsink. Handsink must be kept empty at all times.
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05/24/2012 | 93 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw shelled eggs over vegetables inside cooler.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside cooler over 24 hrs. old, must be properly labeled with time and date food was prepared.
- 229.166 (i) (1) (A)HWS not accessible. Do not place or keep items inside handsink, it must be kept empty, so employees can easily wash their hands. Bucket of sanitizer being kept inside of handsink.
- Ch 13, Art II, section 13-26 Display permit. Post inspection report in a visible location for general public to view. Items are blocking report.
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01/18/2012 | 86 |
- Employee seen changing tasks without washing hands. Employee seen preparing ready to eat foods and then touching raw meat products, washing out a container and then rinsing hands in food preparation sink before returning to food preparation activities. Other employees seen only rinsing hands between handling raw meat products and preparing foods.
- Mop sink being used to wash dishes and hands. Mop sink may be used to dispose of mop water only.
- Meat slicer being used in ktichen was throwing meat particles across kitchen whenin use. Meat particles found on many surfaces and could cause cross-contamination issues. Meat slicer must be used away from food preparation areas and areas where ready-to eat foods are kept or should be shielded so that no cross-contamination may occur.
- Certified food manager must be present during establishment's operating hours.
- Food-grade shatterproof thermometers must be provided for all refrigeration and freezer units.
- Knives found dirty with food particles on and around handles. Knives are being stored in dirty container and should be air-dried.
- Thermometer in refrigeration unit is showing 60F. Foods in refrigeration unit found at 51F and 53F. Potentially hazardous foods must be kept at 41F or below.
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06/15/2011 | 74 |
- Salsa found in refrigeration unit uncovered. All food containers in refrigeration, freezer units should be covered to prevent cross-contamination. Lemons should only be prepared in kitchen on food preparation surface. Lemons should not be cut by waitstaff that are serving customers. Sugar needs to be dispensed using a utensil made for dispensing, such as a scoop.
- Clean knives being stored in dirty container. Knives should be cleaned and container should be so that knives air dry.
- Food manager should be present during establishment's operating hours.
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02/24/2011 | 90 |
- 229.163 (f) (2) (C) drying hands. INSPECTOR WITNESSED COOK WASH HANDS AND DRY HANDS ON COTTON, SOILED CLOTH.
- COOKED READY-TO-EAT FOODS, TORTILLAS, BEING KEPT ON COUNTER TOP WITHOUT PROTECTION AND BEING HANDLED WITH BARE HANDS WITHOUT PROPER WASHING OF HANDS. (ITEMS DESTROYED)
- Foods not protected by storage in packages, covered containers, etc. SEVERAL COOKED/PREPARED PHF STORED IN COOLER NOT PROTECTED WITH LIDS, COVERS, WRAPPING, ETC. AND EXPOSED.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. SEVERAL PHF COOKED FOODS STORED IN COOLER WITHOUT DATE LABELS.
- A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION. NO CERTIFIED FOOD MANAGER PRESENT
- 229.166 (g) (4) (B)backflow preventer. BACKFLOW PREVENTOR REQUIRED AT EXTERIOR WATER SUPPLY, WHERE HOSES ARE CONNECTED
- 229.165 (d) (1) (B)free of breaks, cracks. ALL SERVICE WARES, PLATES, CUPS, DISHES, GLASSES MUST BE FREE OF CRACKS, BREAKS, CHIPS, ETC.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. FOOD ESTABLISHMENT PERMIT EXPIRED ON 8/30/2010. FOOD LICENSE HAS NOT BEEN RENEWED
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09/20/2010 | 71 |
- DATE/DAY BEING USED BUT ARE NOT BEING LABELED PROPERLY: DATES NOT BEING APPOINTED ON STICKERS, ONLY THE MAXIMUM # OF DAYS ITEMS ARE TO BE HELD OR DESTROYED
- SOAP AND PAPER TOWELS MISSING AT HANDSINK
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05/19/2010 | 93 |
- COOKED, POTENTIALLY HAZARDOUS FOOD BEING COOLED AT ROOM TEMPERATURE BUT KITCHEN STAFF DO NOT TAKE TEMPERATURE OF SAID FOOD BEFORE INTRODUCING IT TO REFRIGERATOR UNIT.
- KITCHEN STAFF WITNESSED NOT WAHSING HANDS BETWEEN TASKS, BEFORE HANDLING READY-TO-EAT FOODS.
- FOOD EMPLOYEES, KITCHEN STAFF, NOT WITNESSED WASHING HANDS BETWEEN TASKS. STAFF NOT WEARING SINGLE-SERVICE GLOVES, NOT DOCUMENTATION EXISTS OF PROPER HANDWASHING TRAINING.
- Refrigerated, ready-to-eat food not properly marked with a use by date. SEVERAL COOKED, READY-TO-EAT FOODS BEING STORED IN REFRIGERATOR DO NOT DISPLAY DATE/DAY LABELS OF WHEN ITEMS WERE PREPARED.
- 3-COMPARTMENT SINK NOT BEING UTILIZED PROPERLY: SINGLE COMPARTMENT UTILIZED FOR WASHING AND SANITIZING. WARE BEING RINSED UNDER FAUCET.
- THERMOMETERS NOT PROVIDED FOR LARGE REACH-IN COOLERS AND NO THERMOMETER PROVIDED FOR TAKING TEMPERATURE OF FOOD BEING COOLED.
- NO CERTIFIED FOOD MANAGER ON DUTY.
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02/01/2010 | 74 |
- ALL FOOD ITEMS; RAW, UNCOOKED AND COOKED,READY-TO-EAT FOODS ARE BEING HANDLED WITH BARE HANDS.
- NO DOUBLE HAND WASHING IS OCCURING. UTENSILS ARE NOT BEING PROPERLY OR APPROPRIATELY USED.
- FOOD PRODUCTS BEING STORED IN REACH-IN COOLERS ARE NOT COVERED. IN ADDITION, NON-POTABLE WATER, THAT BEING DISCHARGED BY COOLING APPARATUS INSIDE COOLER, IS BEING ALLOWED TO DRIP, FALL ONTO FOOD PACKAGES. ALL SUCH EQUIPMENT MUST BE REPAIRED AND STORAGE OF FOOD UNDER EQUIPMENT MUST DISCONTINUE UNTIL CORRECTED.
- ALL FOOD ITEMS SHALL NEVER BE STORED, EVEN TEMPORARILY ON FOOD IN OPEN CONTAINERS, POTS, ETC. ***RAW MEATS BEING STORED IN COOKING POT ON FLOOR AND UNCOVERED.***
- Refrigerated, ready-to-eat food not properly marked with a use by date. ALL COOKED, STORED, REFRIGERATED FOOD MUST HAVE THE DATE/DAY THE FOOD WAS PREPARED AND SHALL NOT BE HELD LONGER THAN 7 DAYS. ****FOOD ITEMS IN COOLER WITHOUT DATE LABELS***
- BACK-FLOW PREVENTOR IS REQUIRED AT OUTSIDE HOSE BIB, WATER HOSE IS ATTACHED.
- MECHANICAL 3-COMPARTMENT WARE WASHING SINK NOT PROPERLY ARRANGED TO ACCEPT DIRTY WARE. HOT WATER, SOAP, AND BLEACH ALL COMBINED INTO SAME COMPARTMENT. ***DIRECTED PERSONNEL ON PROPER SET-UP***
- NO CERTIFIED FOOD MANAGER ON DUTY. NO ONE AT ESTABLISMENT HOLDS A CERIFIED FOOD MANAGER CERTIFICATION.
- NO AIR GAP EXISTS BETWEEN ICE MACHINE DRAIN LINE AND FLOOR DRAIN. DRAIN LINE IS BEING ALLOWED TO EMPTY ON FLOOR IN AREA AWAY FROM FLOOR DRAIN. MUST BE CORRECTED IMMEDIATELY.
- DIRTY MOP WATER IN MOP BUCKET IS BEING STORED IN KITCHEN, AMMONG FOOD PREP AREA.
- ALL REACH IN COOLERS ARE MISSING THERMOMETERS.
- ALL FOOD CONTACT SURFACES OF FOOD SERVICE WARE MUST BE FREE OF CHIPS, BREAKS, CRACKS, ETC. REMOVE ANY DAMAGED EQUIPMENT.
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11/12/2009 | 65 |
| No violation noted during this evaluation. | 07/22/2009 | 100 |
| No violation noted during this evaluation. | 05/14/2009 | 82 |
| No violation noted during this evaluation. | 03/13/2008 | 100 |
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