| 08/10/2023 - Routine Inspection
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Thermometers provided, chemical test strips
Comments:must provide thermometers for coolers
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Proper cold holding temperature (41 F/ 45 F)
Comments:must put jalapeno, cheese on ice
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Adequate handwashing facilities; accessible
Comments:must provide soap, paper towels. must not have objects like spoon in hand sink
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Personal cleanliness, eating, drinking, tobacco
Comments:must not have personal food in store coolers
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Proper date marking and disposition
Comments:must date-mark all fruit cups
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:mustcover food in coolers. must put boxes 6" off floor. must not put drinks in ice machine
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:must cover all food
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| 07/01/2023 - Routine Inspection
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| 08/23/2022 - Compliance Inspection
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Food received at proper temperature
Comments:
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Wiping cloths; properly used and stored
Comments:
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Food and non-food contact surfaces cleanable
Comments:
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Utensils, equipment, linens; properly used, stored
Comments:
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Proper reheating procedure for hot holding (165 F in 2 Hrs.)
Comments:
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Food contact surfaces cleaned and sanitized
Comments:
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Proper cooling time and temperature
Comments:
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Environmental contamination
Comments:
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Posting of consumer advisories; Allergen label
Comments:
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Compliance with variance, HACCP plan
Comments:
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Required records available (shellstock tags)
Comments:
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Original container labeling (bulk food)
Comments:
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No bare hand contact with ready to eat foods
Comments:
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Adequate ventilation and lighting
Comments:
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No evidence of insect, rodent, other animals
Comments:
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:
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Toxic substances properly identified, stored, used
Comments:
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Hands cleaned and washed / gloves used properly
Comments:
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Management, food employees knowledge, reporting
Comments:
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Non-food contact surfaces clean
Comments:
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Person in charge demonstration of knowledge CFM
Comments:
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Warewashing facilities, installed, maintained
Comments:
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Proper cold holding temperature (41 F/ 45 F)
Comments:
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Food handler / no unauthorized persons / personnel
Comments:
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Approved sewage / proper wastewater disposal
Comments:
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Single-service, single use articles; properly used
Comments:
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Other vioations
Comments:
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Thermometers provided, chemical test strips
Comments:
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Approved thawing method
Comments:
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Proper cooking time and temperature
Comments:
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Time as public health control; procedures & records
Comments:
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Personal cleanliness, eating, drinking, tobacco
Comments:
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:
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Proper date marking and disposition
Comments:
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No discharge from eyes, nose, and mouth
Comments:
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Garbage properly disposed; facilities maintained
Comments:
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Toilet facilities; properly constructed, supplied
Comments:
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Water from approved source; plumbing, backflow
Comments:
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Hot/cold water available; adequate pressure, safe
Comments:
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Proper cooling, equipment adequate to hold temp
Comments:
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Proper disposition of returned, previously served
Comments:
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Pasturized foods used; prohibited food not offered
Comments:
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Proper hot holding temperature (135 F)
Comments:
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Food establishment permit (current and valid)
Comments:
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Food additives; approved and properly stored
Comments:
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Physical facilities installed, maintained, clean
Comments:
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Adequate handwashing facilities; accessible
Comments:
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| 08/11/2022 - Routine Inspection
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Physical facilities installed, maintained, clean
Comments:
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Food contact surfaces cleaned and sanitized
Comments:
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Garbage properly disposed; facilities maintained
Comments:
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Thermometers provided, chemical test strips
Comments:
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No bare hand contact with ready to eat foods
Comments:
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Adequate handwashing facilities; accessible
Comments:
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Proper date marking and disposition
Comments:
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:
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Personal cleanliness, eating, drinking, tobacco
Comments:
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Proper disposition of returned, previously served
Comments:
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Food and non-food contact surfaces cleanable
Comments:
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| 08/10/2022 - Compliance Inspection
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Pasturized foods used; prohibited food not offered
Comments:
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Proper disposition of returned, previously served
Comments:
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Food establishment permit (current and valid)
Comments:
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Proper hot holding temperature (135 F)
Comments:
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Warewashing facilities, installed, maintained
Comments:
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Proper cold holding temperature (41 F/ 45 F)
Comments:
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Adequate ventilation and lighting
Comments:
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Approved thawing method
Comments:
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Approved sewage / proper wastewater disposal
Comments:
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:
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No evidence of insect, rodent, other animals
Comments:
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Hands cleaned and washed / gloves used properly
Comments:
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Food received at proper temperature
Comments:
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Proper cooking time and temperature
Comments:
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Food additives; approved and properly stored
Comments:
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Other vioations
Comments:
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Person in charge demonstration of knowledge CFM
Comments:
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Garbage properly disposed; facilities maintained
Comments:
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No discharge from eyes, nose, and mouth
Comments:
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Single-service, single use articles; properly used
Comments:
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Proper cooling time and temperature
Comments:
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Proper reheating procedure for hot holding (165 F in 2 Hrs.)
Comments:
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Hot/cold water available; adequate pressure, safe
Comments:
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Proper cooling, equipment adequate to hold temp
Comments:
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Non-food contact surfaces clean
Comments:
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Food handler / no unauthorized persons / personnel
Comments:
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Environmental contamination
Comments:
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Utensils, equipment, linens; properly used, stored
Comments:
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Food contact surfaces cleaned and sanitized
Comments:
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Proper date marking and disposition
Comments:
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Time as public health control; procedures & records
Comments:
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Original container labeling (bulk food)
Comments:
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Personal cleanliness, eating, drinking, tobacco
Comments:
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:
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Physical facilities installed, maintained, clean
Comments:
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Adequate handwashing facilities; accessible
Comments:
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Toxic substances properly identified, stored, used
Comments:
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Posting of consumer advisories; Allergen label
Comments:
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Management, food employees knowledge, reporting
Comments:
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Required records available (shellstock tags)
Comments:
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No bare hand contact with ready to eat foods
Comments:
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Thermometers provided, chemical test strips
Comments:
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Food and non-food contact surfaces cleanable
Comments:
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Wiping cloths; properly used and stored
Comments:
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Compliance with variance, HACCP plan
Comments:
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Water from approved source; plumbing, backflow
Comments:
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Toilet facilities; properly constructed, supplied
Comments:
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| 08/09/2022 - Routine Inspection
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Proper disposition of returned, previously served
Comments:must dispose of returned nachos
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Physical facilities installed, maintained, clean
Comments:must remove all personal household items and equipment
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must cover food. must separate personal food from store food. must put boxes 6" off the floor. must fix light fixtures. must replace ceiling tiles
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Proper date marking and disposition
Comments:must date-mark and label all prepped food
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Personal cleanliness, eating, drinking, tobacco
Comments:must not mix personal food with store food.
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Food and non-food contact surfaces cleanable
Comments:must apply paint or sealer on bare wood surfaces
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Garbage properly disposed; facilities maintained
Comments:must dispose of trash in sealed trash bags. must put lids on dumpsters
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Food contact surfaces cleaned and sanitized
Comments:must wash and sanitize paleta molds
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Adequate handwashing facilities; accessible
Comments:must provide soap, hand sanitizer and paper towels
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No bare hand contact with ready to eat foods
Comments:must wear gloves
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Thermometers provided, chemical test strips
Comments:
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| 06/18/2021 - Routine Inspection
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Personal cleanliness, eating, drinking, tobacco
Comments:must keep personal food separate
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must not put bags abd boxes of food on floor. 6" off the floor.must cover all food. must use clean covers for food. must use handled scoops
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Proper date marking and disposition
Comments:must date-mark all prepped food
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Original container labeling (bulk food)
Comments:must label all prepped food
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Food contact surfaces cleaned and sanitized
Comments:must clean and sanitize can opener every day. must use handled scoops
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Proper reheating procedure for hot holding (165 F in 2 Hrs.)
Comments:must reheat queso and corn on microwave before putting on hot hold
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Environmental contamination
Comments:must scrub and clean floors behind equipment
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Food handler / no unauthorized persons / personnel
Comments:must provide food handler card for employees
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Adequate handwashing facilities; accessible
Comments:must provide soap, hand sanitizer, paper towels on hand sink. must not wash or place objects on hand sink
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Thermometers provided, chemical test strips
Comments:must provide thermometers for all coolers
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No evidence of insect, rodent, other animals
Comments:must close doors and windows to prevent flies from coming in
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| 09/26/2019 - Routine Inspection
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Physical facilities installed, maintained, clean
Comments:must repai freezer door, vent-a-hood
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Warewashing facilities, installed, maintained
Comments:must adjust sanitizer amount
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| 03/14/2019 - Compliance Inspection
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| 02/25/2019 - Routine Inspection
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Food handler / no unauthorized persons / personnel
Comments:must provide food handler card
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Food establishment permit (current and valid)
Comments:must post current health permit
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Warewashing facilities, installed, maintained
Comments:must sanitize when washing wares
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Hot/cold water available; adequate pressure, safe
Comments:must provide soap, hand sanitizer and paper towels
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Hands cleaned and washed / gloves used properly
Comments:must wash hands after handling objects other than food
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Non-food contact surfaces clean
Comments:must clean whole faqcility. must remove fryer and electric stove from store
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Environmental contamination
Comments:must clean floors and walls. must seal plywood wall in prep area. must wash electric fan. must provide light lenses. must patch up hyoles in the walls. must replace ceiling tiles
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Personal cleanliness, eating, drinking, tobacco
Comments:must put personal food separate from employee food
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Proper date marking and disposition
Comments:must date-mark all food
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must used sanitized chopping board instead of deirty plastic tray for prepping vegetables. must cover all food. must not leave scoop laying on creme
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Person in charge demonstration of knowledge CFM
Comments:person in charge must show basic food knowledge
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Thermometers provided, chemical test strips
Comments:must provide thermometers for all coolers and freezers
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No bare hand contact with ready to eat foods
Comments:must use gloves when prepping ready to eat food
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Food and non-food contact surfaces cleanable
Comments:
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| 09/05/2018 - Routine Inspection
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Food establishment permit (current and valid)
Comments:Establishment must have a current valid Permit prominently posted
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Toilet facilities; properly constructed, supplied
Comments:Toilet Facilities, properly constructed, supplied and clean; Disposable towels, waste receptacle and toilet tissue available; soap was absent in employee bathroom
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Food must be covered and protected from contamination; various containers around the store were uncovered; many food containers were observed on the floor.
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Food handler / no unauthorized persons / personnel
Comments:All food employees shall successfully complete an accredited food handler training course, within 60 days of employment
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Physical facilities installed, maintained, clean
Comments:Light shields need to be installed in several locations.
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Person in charge demonstration of knowledge CFM
Comments:Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program; the manager has not taken and passed certified food manager training; the health department will not renew health permits if food manager certification is not obtained before 2019.
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Thermometers provided, chemical test strips
Comments:Food thermometers provided and accessible in all reach in coolers/ freezers.
Sanitizer test strips; you are required to have and make use of these testing devices to confirm proper sanitizing concentrations have been attained.
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Adequate handwashing facilities; accessible
Comments:Handwashing sink shall not be used for other purpose(s); a cutting board was in the sink.
Handwashing sink shall be equipped with soap, paper towels and hand sanitizer
Handwashing sink shall be equipped with soap, paper towels and hand sanitizer; no sanitizer present.
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Original container labeling (bulk food)
Comments:Original container (bulk food); food storage containers shall be labeled with the common name of food.
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| 08/15/2017 - Routine Inspection
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No evidence of insect, rodent, other animals
Comments:Must kill flies in business.
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Adequate handwashing facilities; accessible
Comments:Must provide sanitizer for hand sink.
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Physical facilities installed, maintained, clean
Comments:Must provide light shield for light above prep table.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep raw meat away from other foods.
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| 04/24/2017 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:Must provide paper towels and hand sanitizer for hand sink.
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Physical facilities installed, maintained, clean
Comments:Must provide light shields to replace missing ones.
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| 08/09/2016 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:must not wash knives and towels on hand sink
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Physical facilities installed, maintained, clean
Comments:must not fry chips without vent-a-hood. must not operate portable stove in stopre
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Other vioations
Comments:must provide soap, toilet paper and paper towels in bathroom
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Proper cold holding temperature (41 / 45)
Comments:must keep food at135 degrees or cooler
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Personal cleanliness, eating, drinking, tobacco
Comments:must not have food in prep area
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Proper date marking and disposition
Comments:must date-mark all portioned food
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Thermometers provided, chemical test strips
Comments:must provide 6 thermometers for ice cream freezers
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Food from approved source; safe, unadulterated
Comments:must cover ice cream and sauce
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Hands cleaned and washed / gloves used properly
Comments:must providesoap, paper towels, and hand sanitizer
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| 05/16/2016 - Routine Inspection
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Food from approved source; safe, unadulterated
Comments:Must dispose of beef jerky from unapproved source.
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Food separated and protected during prep, storage
Comments:Must keep sugar containers closed.
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Adequate handwashing facilities; accessible
Comments:Must provide soap and hand sanitizer for hand sink.
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Food establishment permit (current and valid)
Comments:Must display current health permit.
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Other vioations
Comments:Must remove fryer from business. You have no vent-a-hood to cook under.
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Person in charge demonstration of knowledge CFM
Comments:Manager has been told not to sell beef jerky from unapproved source.
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| 03/29/2016 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:Must provide soap, hand sanitizer, and paper towels for hand sink.
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Food from approved source; safe, unadulterated
Comments:Must not sell beef jerky which is not labeled.
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Food separated and protected during prep, storage
Comments:Must replace missing ceiling tiles which let in dirt and contaminates food.
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Hot/cold water available; adequate pressure, safe
Comments:Must keep water turned on at hand sink.
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| 11/19/2015 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:Must nkeep water on at hand sink.
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Environmental contamination
Comments:Must keep sugar container covered.
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Person in charge demonstration of knowledge CFM
Comments:Manager must train employees on food handling.
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Food from approved source; safe, unadulterated
Comments:Must label beef jerky. Where is it coming from.
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| 09/23/2015 - Routine Inspection
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| 08/21/2015 - Routine Inspection
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