| 09/25/2023 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:must provide soap, hand sanitizer and paper towels. must not drain coke can or put objects on hand sink
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must keep utensil handles up so it can be grabbed by the handle
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Proper date marking and disposition
Comments:must provide labeling and date- mark all portioned food
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| 10/20/2022 - Routine Inspection
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Hot/cold water available; adequate pressure, safe
Comments:must not wash blender on hand sink
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Proper date marking and disposition
Comments:must date mark all prepped food
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Required records available (shellstock tags)
Comments:must label tripitas and bags of prepped food
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Personal cleanliness, eating, drinking, tobacco
Comments:must wear hair restraints
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Food contact surfaces cleaned and sanitized
Comments:must use bleach on final rinse
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| 03/15/2022 - Routine Inspection
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must keep sack of flour 6" off the floor
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Proper date marking and disposition
Comments:must label and date mark all prepped food
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Food handler / no unauthorized persons / personnel
Comments:must provide food handler card for employee
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Person in charge demonstration of knowledge CFM
Comments:must provide certification for food manager
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Proper cold holding temperature (41 F/ 45 F)
Comments:must put all temperature controlled food on hot hold or cold hold
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Proper hot holding temperature (135 F)
Comments:must put all temperature controlled food on hot hold or cold hold
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Food establishment permit (current and valid)
Comments:must provide current health permit in new owner's name
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Food contact surfaces cleaned and sanitized
Comments:must follow proper washing and sanitizing of food contact utensils and pans
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:must cover prepped food
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| 03/11/2022 - Routine Inspection
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Food handler / no unauthorized persons / personnel
Comments:
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Food contact surfaces cleaned and sanitized
Comments:
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Environmental contamination
Comments:
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Utensils, equipment, linens; properly used, stored
Comments:
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No bare hand contact with ready to eat foods
Comments:
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Other vioations
Comments:
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Food additives; approved and properly stored
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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Food received at proper temperature
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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Hot/cold water available; adequate pressure, safe
Comments:
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Water from approved source; plumbing, backflow
Comments:
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Adequate handwashing facilities; accessible
Comments:
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Physical facilities installed, maintained, clean
Comments:
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Approved thawing method
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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Single-service, single use articles; properly used
Comments:
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Person in charge demonstration of knowledge CFM
Comments:
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Thermometers provided, chemical test strips
Comments:
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Garbage properly disposed; facilities maintained
Comments:
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Approved sewage / proper wastewater disposal
Comments:
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No discharge from eyes, nose, and mouth
Comments:
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Adequate ventilation and lighting
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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Toxic substances properly identified, stored, used
Comments:
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Management, food employees knowledge, reporting
Comments:
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Hands cleaned and washed / gloves used properly
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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Posting of consumer advisories; Allergen label
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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Proper date marking and disposition
Comments:
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Time as public health control; procedures & records
Comments:
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Proper cooking time and temperature
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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Non-food contact surfaces clean
Comments:
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Proper cooling, equipment adequate to hold temp
Comments:
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Toilet facilities; properly constructed, supplied
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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| 05/14/2021 - Routine Inspection
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| 05/12/2021 - 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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Thermometers provided, chemical test strips
Comments:Sanitizer test strips; you are required to have and make use of these testing devices to confirm proper sanitizing concentrations have been attained
Food thermometers provided and accessible
refrigerator thermometers
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Proper date marking and disposition
Comments:Date marking commercially prepared RTE/ TCS food
Food removed from the original container shall be properly labeled and date marked
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Management, food employees knowledge, reporting
Comments:has cfm, does not know temperatures for reheating, holding
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| 05/05/2021 - Routine Inspection
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Toilet facilities; properly constructed, supplied
Comments:Toilet Facilities, properly constructed, supplied and clean; Closing toilet room doors
Toilet Facilities, properly constructed, supplied and clean; Disposable towels, waste receptacle and toilet tissue available
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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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Proper date marking and disposition
Comments:TCS food prepared on site must be properly labeled and date marked
Date marking commercially prepared RTE/ TCS food
Food removed from the original container shall be properly labeled and date marked
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Utensils, equipment, linens; properly used, stored
Comments:Storage; Equipment, utensils, linens and single-service and single-use articles shall be stored in a clean, dry location, at least 6 inches above the floor all face down
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Adequate handwashing facilities; accessible
Comments:Handwashing sink shall not be used for other purpose(s)
Hand washing facility provide water at least 100° F through a mixing valve or combination faucet
Handwashing sink shall be equipped with soap, paper towels and hand sanitizer
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Food and non-food contact surfaces cleanable
Comments:has stove with rat droppings
microwave needs cleaning
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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 Person in Charge shall demonstrate during inspections knowledge of foodborne disease prevention, by having no critical violations/ priority items during the current inspection
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Thermometers provided, chemical test strips
Comments:Food thermometers provided and accessible
Sanitizer test strips; you are required to have and make use of these testing devices to confirm proper sanitizing concentrations have been attained
Thermometers in freezer
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Food establishment permit (current and valid)
Comments:Establishment must have a current valid Permit prominently posted
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No evidence of insect, rodent, other animals
Comments:Outer openings, protected; need to fill or close holes and other gaps along floors, walls and ceilings
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Non-food contact surfaces clean
Comments:Ventilation hood systems, filters need to be cleaned
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| 02/12/2019 - Routine Inspection
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Food establishment permit (current and valid)
Comments:Establishment must have a current valid Permit prominently posted; though the owner paid for a new permit, she did not obtain the CFM training
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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 owner/ manager has not obtained a certified food protection manager training; informed her she needs to close until she obtains the training.
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| 03/16/2018 - Routine Inspection
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| 12/01/2017 - Routine Inspection
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| 08/25/2017 - Routine Inspection
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Personal cleanliness, eating, drinking, tobacco
Comments:Must have lids on employee drinks
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Garbage properly disposed; facilities maintained
Comments:Must keep lid closed on trash bin outside.
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| 05/19/2017 - Routine Inspection
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Food handler / no unauthorized persons / personnel
Comments:Must have food handler cards for employees.
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must keep handle of ice scoop out of ice.
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| 01/25/2017 - Routine Inspection
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Proper date marking and disposition
Comments:Must date mark cooked food in reach-in cooler.
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| 08/02/2016 - Compliance Inspection
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| 07/25/2016 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:must repair hand sink. must provide soap, paper towels
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Proper date marking and disposition
Comments:must date-mark all prepped food
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Proper cold holding temperature (41 / 45)
Comments:must put breakfast items on ice
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| 04/15/2016 - Routine Inspection
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| 02/04/2016 - Routine Inspection
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| 10/30/2015 - Routine Inspection
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| 08/12/2015 - Routine Inspection
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