|
08/29/2019
Inspection, Follow-Up
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee was observed touching clean dishes after handling soiled dishes without first washing their hands.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: Waste water from the condenser plate in the meat display case in the meat/deli preparation area was dripping on to the meat below.
The following items were discarded due to waste water contamination:
20 lb. of raw cubed pork,
13 lb. of raw seasoned pork.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw unpasteurized shelled eggs were stored on top and beside hot dogs and deli ham in the cook line cold top reach in refrigerator in the restaurant.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Cooked Tamales were stored on a cart in the back meant for hot holding measured 123° F.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Drinkable yogurt in the black double glass door reach in refrigerator in the restaurant across from the register measured 54° F.
The following items were discarded for being above 41° F and below 135° F for more than 4 hours:
Eleven 7 fl. oz. containers of drinkable yogurt.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Several chemicals were stored next to salsa containers under the three compartment sink in the restaurant.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: Several flies were present throughout the meat/deli preparation area.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
|
|
08/19/2019
Inspection, Follow-Up
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee was observed washing their hands, then drying their hands on their pants.
An employee was observed washing their hands, contaminating their hands doing various tasks, then donning clean gloves prior to food preparation.
An employee conducted several tasks while on the cook line without ever washing their hands and changing gloves.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw pork sausage was being prepared unpackaged next to raw cut cactus on a food preparation table in the meat preparation area.
An employee bagging meat for a customer touched two different meat types with the same pair of gloves.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: An employee who had prepared raw meat on a food preparation table in the meat preparation area sanitized the area using sanitizer with a concentration lower than the minimum required concentration and without washing and rinsing prior.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Cooked vegetables on the restaurant food preparation table measured 119° F.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Bagged cooked chicken in the restaurant cold top reach in refrigerator measured 46° F.
Bagged cheese in the restaurant cold top reach in refrigerator measured 45° F.
The following items in the walk in refrigerator were discarded and measured above 41° F for more than 4 hours:
10 lb. Cooked Rice at 44° F, 5 lb. Cooked Beans at 48° F, 5 lb. Cooked Pork at 44° F, 8 qt. Chili Sauce at 44° F, 3 lb. Cooked Peppers at 44° F, 4 lb. Raw Shrimp Ceviche at 45° F, approximately 23 tamales between 48° - 50° F, 30 Chili Rellenos Fresco at 45° F, 5 lb. Cooked Chicken 45° - 46° F, 20 lb. Bagged Shredded Muenster Cheese 44° - 46° F, 3 c. Milk at 47° F, 3 lb. Beef with Red Chili at 45° F, 1 lb. Cooked Chili and Oil at 48° F, 8 lb. Cooked Vegetables at 44° - 45° F, 7/8 g. Milk at 44° F, 6 L Horchata at 45° F, 7 qt. Cantelope Juice at 46° F, 6 lb. Queso Fresco Crema at 44° F, 4 g. Whole Milk at 45° F, 7 g. 2% Milk at 45° F.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: The following refrigerated, ready-to-eat foods were not date-marked once opened or prepared to be used or discarded within 7 days: (in the meat preparation deli display case) Fresco Cheese and Cooked Ham, (in the restaurant reach in refrigerator) Cooked Vegetables, (in the walk in refrigerator) Cooked Rice, Cooked Beans, Chili Sauce, Tomatillo sauce, Cooked Chili and Oil, and Milk.
The following refrigerated, ready-to-eat foods were marked with a date that exceeded 7 days since preparation or opening and were not discarded prior to the inspection:(in the walk in refrigerator) 2 L Klamata Juice and 1 lb. Deli Ham.
|
|
08/06/2019
Inspection, Routine (Enforcement)
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated to this facility.(Core)
[10 points]
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee was observed donning clean gloves without washing their hands before preparing food.(Priority)
[25 points]
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: An employee was observed touching cut tomatoes with bare hands in the restaurant area.(Priority)
[25 points]
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Hand soap was not available at the restaurant area hand sink.(Priority foundation)
Hand washing signage was not present at the meat preparation hand sink.(Core)
[10 points]
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Beef jerky in a hot holding unit in the meat preparation area measured 108° F.(Priority)
Chicharrones con carne in a hot holding unit in the meat preparation area measured 81° F.(Priority)
[20 points]
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Various meat and cheese products in the meat preparation/deli display case measured between 49° - 58° F for longer than 4 hours. See voluntary condemnation for details.(Priority)
Raw beef stored on a food preparation table in the meat preparation area measured 54° F.
In the single glass door reach in refrigerator in the restaurant: ham measured 46° F, salsa measured 46° F, and raw beef measured 49° F.(Priority)
In the walk in refrigerator: raw beef measured 47° F, cooked potatoes measured 46° F, chile rellenos measured 48° F, and cheese measured 45° F, in the walk in refrigerator.(Priority)
[20 points]
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: A date marking system was not being implemented throughout the facility for all ready-to-eat foods requiring refrigeration and held past 24 hours of being opened or prepared and used or discarded within 7 days.(Priority foundation)
[10 points]
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: The disclosure on the facility menu was not present as part of the consumer advisory.(Priority foundation)
[5 points]
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Bleach was stored on top of a food preparation sink in the meat preparation area.(Priority)
Glass cleaner was stored next to food products on a food preparation table bottom shelf in the meat preparation area.(Priority)
[10 points]
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: Flies were present in excess throughout the facility.(Priority foundation)
A fly trap was stored on top of a hot holding unit in the meat preparation area.(Priority foundation)
The back door was stored open.(Core)
[10 points]
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Several wiping cloths on the grill line in the restaurant area were stored out of the sanitizer buckets.(Core)
[0 points]
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: The ice scoop was stored inside the ice machine with the handle touching the ice.(Core)
[0 points]
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The door gasket on the two door grill line reach in refrigerator on the restaurant area grill line was torn.(Core)
Several metal shelves in the walk in refrigerator were rusty and in disrepair.(Core)
[5 points]
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The door handles to the walk in refrigerator, and several reach in refrigerators in the meat preparation area were soiled with food residue.(Core)
The handles on the hand sink in the meat preparation area were soiled with excess food build up.(Core)
The non-food contact interior surface of the ice machine was soiled with grime.(Core)
[0 points]
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The mop sink was not available for disposing mop water.(Core)
[10 points]
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor throughout the meat preparation area was soiled with food debris.(Core)
The floor area near the back door was soiled with grime.(Core)
[10 points]
|
|
04/25/2019
Inspection, Routine (Enforcement)
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored on top of the carniceria area display case.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee was observed cutting a ready to eat tomato using bare hand contact in the taqueria area.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw tripe was stored above produce in the walk in refrigerator. Raw beef was stored above read to eat cooked rice in the walk in refrigerator.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Chicharrones con carne were 65-68°F located inside and above the carniceria area display case. carne seca (dried beef jerky) was 63°F inside the carniceria display box on the front counter.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Pork belly and chorizo sausage were 65-80°F while drying at room temperature on a metal rack in the carniceria preparation area.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The consumer advisory on the menu lacked an asterisk or indicator for items that are available to be served raw or undercooked.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-201.11 Separation-Storage (P)
Two chemical spray bottles were located next to spices on the bottom shelf of the preparation table near the three compartment sink. A chemical spray bottle was hanging over the carniceria cutting board.
|
|
01/17/2019
Inspection, Follow-Up
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: An individual in a supervisory role could not provide a food protection manager certificate upon request.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Ice was observed in the basin of the kitchen hand washing sink.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Dried beef measured 99° F in the hot holding cabinet located in the meat department.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Raw pork measured 62° F on hanging racks located in the meat department.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Various ready-to-eat food items located in the walk in refrigerator did not have proper date marking labels.
|
|
01/11/2019
Inspection, Routine (Enforcement)
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
An individual in a supervisory role could not provide a food protection manager certificate upon request.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee was observed touching ready-to-eat chicharrones with their bare hands in the meat department.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
Hand soap was unavailable at the hand washing sink located in the meat department upon inspection.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A drain grate was stored in the basin of the hand washing sink located in the meat department upon inspection.
6-301.14 Handwashing Signage (C)
Hand washing signage was not posted at the hand washing sink located in the meat department.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Multiple packages of raw ground chorizo were stored above cheese in the refrigerated display case located in the meat department.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Dried beef measured between 70°F - 96°F in the hot holding cabinets located in the meat department.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Various ready-to-eat food items located in the walk in refrigerator, single door reach in refrigerator in the kitchen, and the two door reach in refrigerator in the kitchen did not have proper date marking labels.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A spray bottle of degreaser was unlabeled as to its contents beneath the three compartment ware washing sink located in the kitchen.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
A spray bottle of water was unlabeled as to its contents in the meat department.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
A container of chicharrones was uncovered on top of the hot holding cabinet located in the meat department.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The wiping cloth bucket located in the meat department measured less than 50 parts per million chlorine residual. The wiping cloth bucket located in the kitchen area measured less than 50 parts per million chlorine residual.
4-101.16 Sponges Use Limitation (C)
A sponge was being used to clean food contact surfaces at the three compartment ware washing sink located in the kitchen.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
A plastic single-use lard container was being re-used to store flour in the meat department.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking located at the kitchen hand washing sink was in disrepair. The caulking located at the three compartment ware washing sink was torn and in disrepair.
4-202.16 Nonfood-Contact Surfaces (C)
A torn door gasket was observed at the single door reach in refrigerator located in the kitchen area.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The faucet located at the kitchen food preparation sink was leaking.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
The trash can located in the women's restroom did not have a lid.
6-202.14 Toilet Rooms, Enclosed (C)
The door on the employee restroom adjacent to the meat department was not self-closing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling located in the walk in refrigerator was soiled with debris. The ceiling vent located in the women's restroom was soiled with dust.
6-101.11 Surface Characteristics-Indoor Areas (C)
Multiple holes were observed in the wall adjacent to the three compartment ware washing sink located in the kitchen.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
Two light bulbs located in the three door reach in freezer were non-functional. Two light bulbs located beneath the ventilation hoods in the kitchen were non-functional.
|
|
09/12/2018
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple spoiled peaches were stored with wholesome peaches on the front store shelves.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A bag of raw whole intact steak was stored in the same container with cactus leaves in the front meat department display case. Multiple cartons of raw shelled eggs were stored above bags of masa in the walk in refrigerator. Multiple cases of raw whole intact steak were stored above a container of cactus leaves in the walk in refrigerator. Multiple cartons of raw shelled eggs were stored above packages of fully cooked sausage in the walk in refrigerator. Multiple packages of raw ground chorizo were stored above cartons of raw shelled eggs in the walk in refrigerator. A container of raw whole intact steak was stored on top of cases of milk in the walk in refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Chicharrones con carne measured 80°F in the hot holding cabinet located in the meat department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw pork skins with meat measured 61°F on hanging racks in the meat department. Dried beef measured 50°F on hanging racks in the meat department.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer solution located at the three compartment ware washing sink in the kitchen measured less than 50 parts per million chlorine residual during active ware washing.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Multiple bottles of oven cleaner were stored next to bottles of lime juice on the back dry storage shelves.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The wiping cloth bucket located in the kitchen measured greater than 200 parts per million chlorine residual.
|
|
07/09/2018
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Various baked pastries, cookies, and breads were being sold to consumers from an unapproved source.
Corrective action: all food items from the unapproved source were discarded (see voluntary condemnation).
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of mangoes were stored with wholesome cans on the back dry storage shelves.
Corrective action: re-inspection needed.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A container of raw ground beef was stored above ready-to-eat seafood in the single door reach in refrigerator located in the kitchen area.
Corrective action: the container of raw ground beef was relocated to the bottom shelf of the refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored on the kitchen food preparation table across from the cook line. Three employee beverages were stored next to single use styrofoam cups and paper napkins on the shelf beneath the kitchen cash register. An unapproved twist top employee beverage was stored on top of the ice machine in the meat department.
Corrective action: all employee beverages were relocated to approved areas.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A large pot of ready-to-eat beef stew measured 54°F in the walk in refrigerator after cooling overnight.
Corrective action: corrected by discarding (see voluntary condemnation).
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Dried beef measured 80°F in the hot holding cases located in the meat department for longer than four hours.
Corrective action: corrected by discarding (see voluntary condemnation).
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Two cases of chicharrones with meat measured 68°F adjacent to the chest freezer at the entrance to the meat department.
Corrective action: due to the chicharrones remaining within the proper time parameters they were placed inside the walk in refrigerator to cool below 41°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of hand sanitizer was stored above aluminum foil and various customer foods on the back dry storage shelves.
Corrective action: re-inspection needed.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of degreaser was unlabeled as to its contents beneath the three compartment ware washing sink located in the kitchen.
Corrective action: the chemical spray bottle was labeled.
|
|
01/17/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy mango, one moldy half-head of lettuce, and a moldy tomatillo were stored with wholesome foods in the produce area, reach-in refrigerator. A dented can of refried beans was stored with wholesome foods on the customer shelves adjacent to the meat department. The produce items were brought to the person-in-charge and voluntarily discarded. Staff were educated on when to go through produce items and cans to check for wholesomeness.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw steak was inappropriately stored above ready-to-eat onions in the kitchen, single-door, reach-in refrigerator. Raw chorizo was inappropriately stored in contact with ready-to-eat cactus in the meat department, refrigerated display case. Both food items were moved to an appropriately location and education was provided to staff via the Language Line.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The platillo de pechuga de pollo listed on the menu was incorrectly labeled with a disclosure symbol (asterisk), despite the server stating that the food item is not served undercooked or raw. Education was provided to the person-in-charge and a consumer advisory guide was left on-site.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on top of the ice machine located in the meat cutting department. Corrected during inspection by relocating the employee beverage to an approved location.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the kitchen was observed handling ready-to-eat limes with their bare hands. Education was provided to Maria, the lead kitchen employee via the Language Line interpreter.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A container of cooked green peppers measured between 107°F - 108°F while hot holding on the flat top stove located in the kitchen. Corrected during inspection by reheating to 165°F and maintaining 135°F while on hot holding.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were stored above 41°F in the meat department, deli display refrigerator: jamon de pavo (48°F), queso de cojita (44°F), and cooked ham (49°F). The foods were not held above 41°F for more than four hours and the display refrigerator was operational. The potentially hazardous foods were moved to the walk-in refrigerator to cool.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed next to the water heater adjacent to the customer restrooms located in the dining room. Dead insects, including flies and cockroaches, were observed in the light shields above the womens' restroom and the kitchen hand sink. Re-inspection needed.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A non-approved pellet style pesticide was in use in the water heater closet adjacent to the customer restrooms. Re-inspection needed.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Multiple stacks of single use aluminum and styrofoam take out containers were stored facing upwards on the top of the hot holding display case located in the meat cutting department. A large container of chicharrones were stored uncovered on top of the hot holding display case located in the meat cutting department.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The large cutting board located in the meat cutting department was severely grooved.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was missing from the two door reach in refrigerator adjacent to the hot holding unit in the kitchen. A thermometer was missing from the single door reach in refrigerator located in the kitchen. A thermometer was missing from the single door reach in salsa refrigerator located outside of the kitchen.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket located at the two door reach in refrigerator in the kitchen was soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking at the kitchen three-compartment sink was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Continuous use tongs were stored on the oven door handle thus not protecting them from contamination in the kitchen. The ice machine scoop handle was in contact with ice located in the meat cutting department.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Throughout the facility the reuse of single use plastic lard containers and plastic chicken stock containers were observed holding customer foods.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking located at the kitchen hand sink was missing. The food preparation sink faucet located in the meat cutting department was leaking. The sprayer head nozzle located at the three compartment sink in the meat cutting department was leaking.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lid was observed open upon inspection.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were observed in the wall behind the kitchen three-compartment sink. The wall underneath the kitchen three-compartment sink was heavily soiled. Several ceiling tiles were stained above the employee restroom. Several floor tiles were cracked on the floor of the womens’ restroom.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb located beneath the ventilation hood above the cook line was non-functional. A light bulb located beneath the ventilation hood above the fryers was non-functional.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee’s cell phone was inappropriately stored on top of a box of gloves on the kitchen preparation table. An employee’s cell phone was inappropriately stored next to clean dishes on a shelf across from the kitchen three-compartment sink.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: An unused, nonoperational reach-in freezer was stored adjacent to the walk-in refrigerator.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The door of the employee restroom was not self-closing.
|
|
09/07/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One expired container of infant formula was stored with wholesome containers on the grocery store shelves. Several bags of moldy masa were being stored with wholesome foods in the walk-in refrigerator. Several moldy roma tomatoes were being stored with wholesome tomatoes in the produce display case.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A case of raw chicken was stored above cases of raw pork bellies in the walk in refrigerator. Two cases of raw chicken were stored above a case of whole intact beef in the walk in refrigerator. Open packages of raw bacon and ready-to-eat hotdogs were stored together in a container in the kitchen cold-top refrigerator. A container of raw chicken was stored above containers of raw beef and raw shrimp and ready-to-eat sliced peppers and shredded lettuce. Packages of raw pork chorizo were stored above packages of ready to eat sausages and bologna.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing his hands in the triple sink located in the meat cutting department. An employee was observed washing their hands in the kitchen preparation sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on top of the reach in refrigerator that contains bulk meats and cheeses in the meat cutting department. An employee twist-top beverage was observed on the kitchen preparation table top.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A container of cooked jalapenos were 129°F sitting out on top of the kitchen steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were measured above 41°F in the bulk cheese and meat reach in refrigerator located in the meat cutting department: cotija cheese (46°F), shredded cooked pork (50°F), and FUD ham (47°F). Chicharonnes with meat were measured between 54°F - 60°F in the display case at the meat cutting department. A container of cooked carrots, squash, and potatoes were 48°F sitting out on the kitchen preparation table. A container of raw shelled eggs were 75°F sitting out on the kitchen preparation table.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several dead insects were observed in the water heater closet near the restaurant. Rodent droppings were observed in the water heater closet near the restaurant, and on the bottom shelf of the bread display unit near the front counter. Multiple flies were observed near the back door of the facility. Several flies were observed in the kitchen area and the meat department area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A spray bottle of lubricant used on metal was stored on top of the ice machine in the meat cutting department. A chemical spray bottle containing degreaser was being stored on the kitchen dry storage shelf next to and above containers of food.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Two buckets of adoba sauce were stored on the ground in the meat cutting department. Single use aluminum foil and styrofoam containers were stored facing upwards on top of the chicharonne display case in the meat cutting department. Soiled dishes were stored in the basin of the food preparation sink in the meat cutting department. A case of raw catfish and a bucket of sliced zucchini were stored on the ground in the walk in refrigerator. A pot of fish soup was 81°F, a pot of cooked chicken was 118°F, and a pot of beef soup was 96°F and all were deep containers sitting out on the preparation sink drain board to cool. Cooked shrimp were 74°F sitting out in a plastic bucket in the preparation sink while cooling. Several boxes of meat spices were being stored on the floor under the dry storage rack in the back room.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The large cutting board in the meat cutting department was deeply grooved. A porous stone pestle was present on the dry storage shelf in the kitchen. Several kitchen oven mitts had burn marks on them. A cloth towel was being used to cover gordita shells in the kitchen. Several non-commercial grade food containers were being used to house dry ingredients and foods in the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the food preparation sink in the meat cutting department was in disrepair. The East entrance into the walk in refrigerator was missing a door gasket. The walk in refrigerator condensing unit was leaking water. Several bowls with no handles were being used as scoops in the cut onions and cut tomatoes in the kitchen cold-top refrigerator. Several bowls with no handles were being used as scoops in the bulk sugar and bulk chicken spice containers in the kitchen. The caulking was loose around the grill hood in the kitchen. A cloth towel was being used to line the counter top under the juice display containers in the kitchen. The cup storage shelf was lined with foil at the kitchen front counter.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: . The caulking was loose at the kitchen 4-comparatment sink.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not present in the kitchen cold-top refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The kitchen oven mitts were soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards in the walk in refrigerator were dusty. The caulking at the mop sink was soiled with a black mold like residue.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: A box of single-use cups was stored on the floor under the storage shelf in the back storage room.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: The reuse of single use Queso Fresco buckets were observed holding cooked food in the walk in refrigerator. Single-use sour cream buckets were being reused to house spices on the kitchen storage rack.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The kitchen hand sink was not sealed to the wall. The kitchen preparation sink was leaking.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were observed open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The tiles beneath the hot holding display case in the meat cutting department were coming off the floor due to pooling water. The kitchen ceiling was soiled with food splatter above the cook line preparation table.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Three light bulbs in the back dry storage area were non-functional. Several lights in the kitchen grill hoods were not functioning correctly.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Several employees’ phones were stored with foods on the kitchen storage shelf.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Several unused items were present in the water heater closet near the kitchen.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The men’s and women’s restroom toilets were not sealed to the floor.
|
|
12/05/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three expired containers of infant formula were stored with wholesome cans on the shelves adjacent to the carniceria department.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen failed to wash their hands before donning a pair of gloves.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee at the carniceria was observed drinking a cup of coffee adjacent to the three-compartment sink.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked shredded beef was 50-51°F after being stored to cool overnight in the walk-in refrigerator (and failing to meet the required cooling parameters).
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were stored above 41°F for more than four hours in the carniceria, dairy, reach-in refrigerator: queso crema (48°F), la chona (50-52°F), fud sour cream (52°F), asadero queso campesino (49-54°F), queso frijlero (50-51°F), el mexicano sour cream (47-48°F), crea honduereno (48-50°F), crema guatemalteca (46-50°F), muenster enchilado (52-54°F), muenster enchilado (46°F), quesadilla cheese (47-56°F), meunster enchilada (45-50°F), cream salvadorena (51°F), mexican parmesan cheese (45-55°F), fud raw sliced bacon (49-52°F), quesadilla cheese (44-48°F), queso fresca (46-49°F), fud salchichas de pavo (45°F), fud chicken franks (46-49°F), fud salchichas de pollo (44-50°F), fud chicken franks (45°F), queso oaxaca (45-49°F), quesadilla shredded cheese (47-50°F), fud jamon de pavo (46-48°F), fud queso de puerco (49°F), fud chicken and pork patty loaf (47-49°F), cotija cheese (45-46°F), chicharone meat (48°F), raw pork chorizo (45°F), queso menorita (47-48°F), raw pork chorizo (46-48°F), fud cooked ham (47°F), queso fresco (48°F), fud queso de puerco (49°F), and cooked ham (52°F). Cooked chicken (47°F) and cubed cheese (44°F) were stored in the kitchen, cold-top refrigerator. Cooked rice (47°F) was stored in the walk-in refrigerator.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Two containers of domestic-use only pesticide were stored on a shelf in the carniceria. A bottle of cockroach insecticide was observed on top of the carniceria reach-in, dairy refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser was unlabeled as to its contents underneath the kitchen's three-compartment sink.
|
|
08/04/2016
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Multiple baked items were offered for sale at the facility from a manufacturer with no wholesaler license at the time of the inspection.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy papaya was stored with wholesome fruits and vegetables at the meat department walk-in refrigerator. A dented can of nacho sliced jalapeño peppers was stored with wholesome cans at the meat department dry storage aisle.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were stored next to and above ready to eat chorizo, lettuce mix, butter, queso fresco, syrup, and cream cheese at the meat department walk-in refrigerator. Raw flank beef and raw pork stored uncovered on speed racks and leaking onto uncovered boxes of jalapeños, iceberg lettuce, and chayotes at the meat department walk-in refrigerator.
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: The facility was preparing beef jerky without a HACCP plan. The facility was offering chicharrones with meat without a HACCP plan.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved employee beverages were stored inside the meat hot box above the reach-in refrigerators at the meat department.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Chicharrones with meat were 78°F to 90°F at the meat department hot box (overnight).
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Several cuts of sliced raw beef were 46°F to 48°F at the large reach-in refrigerator displays in the meat department.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a sprayer was connected to a faucet not equipped with a back-flow device underneath the three compartment sink at the meat department.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Mop buckets and plastic containers were blocking access to the meat department hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Two live cockroaches were observed at the following locations: under the three compartment sink at the kitchen ware washing area and the basin of the food preparation sink in the kitchen area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents at the three compartment sink in the kitchen ware washing area and the meat department three compartment sink in the ware washing area.
|
|
04/14/2016
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Multiple baked items from a distributor that did not have a wholesaler license were offered for sale at the facility at the time of inspection.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were stored above open containers of ready to eat vegetables in the glass door reach-in refrigerator at the kitchen. Packages of raw bacon were stored commingled with packages of hot dog links, cheese and table cream in a small portable refrigerated unit at the meat department. Raw shell eggs were stored above an open bag with mint leaves in the walk-in refrigerator. A tray with raw meat was stored above uncovered bundles of cilantro in the walk-in refrigerator.
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: The facility was preparing beef jerky without a HACCP plan.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee coffee mug was observed on the shelves rack at the kitchen, stored above paper plates and utensils.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the kitchen cook line was observed handling ready to eat gorditas with bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Chicharrones stored under a heat lamp inside a glass display unit at the meat department were 95-104°F after being out of temperature control overnight, according to an employee.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicharrones stored at the fryer station at the kitchen were 71°F after being out of temperature control overnight. Several packages of potentially hazardous food items (hot dog links, cheese, table cream and bacon) stored in a portable refrigerated unit at the meat department were 46-47°F (packages stored on the top rows). Several packages of cheese that were tightly stored in the cheese display unit at the meat department were 46-47°F. 24 pieces of a baked good containing cheese were 65°F at the facility front cashier station.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The cold water handle on the right faucet at the meat department three compartment sink was not operational.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a sprayer was connected to a faucet underneath the three compartment sink at the meat department and it was not equipped with a backflow prevention device.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A live cockroach was observed inside the beef jerky display unit at the meat department.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A spray bottle of an unapproved insect killer was observed under the three compartment sink at the kitchen.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of nail polish was stored above clean trays on a wheeled cart next to the three compartment sink at the kitchen.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle observed at the meat department under the main preparation table was not labeled as to its content. A chemical spray bottle observed under the three compartment sink at the kitchen was not labeled as to its content.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A tray of raw meat at the meat department was observed resting on top of an open trash can. Boxes with tortillas were observed on the floor at the customer shopping isles. Multiple containers with food items stored in the glass door reach-in refrigerator and in the walk-in refrigerator were observed uncovered (not during cooling).
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The main cutting board at the meat department was observed deeply grooved. Aluminum foil was used to line shelves at the cashier counter at the kitchen were glasses were stored. Domestic grade containers were being used to store food at the kitchen and walk-in refrigerator. Utensils used to scoop bulk food items like salt at the kitchen were not equipped with a handle.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the kitchen cook line ventilation hood was observed in disrepair. The caulking on the three compartment and food preparation sinks at the kitchen were in disrepair. The lid of the ice machine at the meat department was observed in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the reach-in freezers by the facility back door was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gasket of the cold top refrigerator at the cook line at the kitchen was soiled with food debris. The plastic basket where cooking utensils were stored on the shelves rack at the kitchen was observed soiled with grease. The exterior of the reach-in freezers by the facility back door was soiled with food debris. The fan covers in the walk-in refrigerator were observed dusty. The shelves inside the walk-in refrigerator were observed rusty and were sticky to the touch. The doors and sliding door runners on the cheese display unit at the meat department were observed soiled with food debris.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service containers were being reused to store food at the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sink at the kitchen entrance was in disrepair. A leak was observed draining into a bucket under the fans in the walk-in refrigerator.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The outside dumpster was observed open at the time of inspection.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Food debris accumulation was observed on the floor under the shelves rack and by the reach-in freezers by the facility back door. Ceiling tiles were missing above the reach-in freezers by the facility back door. The walls inside the walk-in refrigerator were observed soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light bulbs on the fryer station ventilation hood at the kitchen were not operational at the time of inspection. Light bulbs on the ventilation hood at the kitchen cook line were not shielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The storage area by the back door where single service items and several boxes were observed, was not organized as to allow cleaning and to avoid the possibility of harboring pests.
|
|
08/19/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A pan with stew adulterated with pieces of aluminum foil was observed in the walk-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: In the walk-in refrigerator a bag of raw ground meat was stored above containers with ready to eat diced tomatoes and a bag with raw meat was stored above cooked pork.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the kitchen was observed not washing hands when changing tasks and putting gloves on.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the kitchen was observed handling ready to eat tortillas with bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pork skin in a rack in the walk-in refrigerator was 60-62°F. A plastic container with cooked diced meat at 52-53°F for more than four hours (overnight) was stored in the reach-in refrigerator in the kitchen.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the kitchen and meat department hand sinks.
|
|
05/28/2015
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish was stored above vegetables in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A canned employee drink was stored in the cold meat display unit at the meat department.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Pork meat (chicharrones) were 102°F in the hot display unit at the meat department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cheese was 50°F and sour cream bags were 46°F in the cheese display unit at the meat department. One gallon of meat marinade by the walk-in refrigerator door at the meat department was 62°F for more than four hours. Pork was 62°F after thawing in the preparation sink in the meat department. Pinto beans stored in the walk-in refrigerator were 45°F for more than four hours. Raw pork skin was 62°F hanging in racks in the walk-in refrigerator.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: No food thermometer was available at the facility at the time of inspection.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of nail polish remover was stored above clean trays next to the three compartment sink in the kitchen.
|
|
05/12/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Iceberg lettuce and red onions in unsound condition were stored with wholesome vegetables in the customer shopping area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: In the walk-in refrigerator: raw breaded steaks were stored above ready to eat salsa, raw fish was stored above ready to eat lettuce and raw shell eggs were stored above unpacked single service drinks.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees at the meat department and at the kitchen were observed putting gloves on without first washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Sponges to wash dishes were stored on the basin of the hand sink at the meat department.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee drink and a lunch box were stored with customer food in the walk-in refrigerator. An employee drink was stored inside the meat display refrigerator at the meat department.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Pinto beans in a deep plastic container at the walk-in refrigerator were 52°F after cooling for more than six hours.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Pork skin and meat (chicharrones) stored in the hot holding display unit at the meat department were 92°F - 120°F for more than four hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cheese and hot dogs in the cold cheese display unit at the meat department were 47-53°F. Meat marinade, that according to the manufacturer's label needed to be refrigerated after opening, was 63°F at the meat department.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The thermometer available at the kitchen did not have the appropriate temperature range reading of 0-220°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A backflow device was not available on a faucet underneath the three compartment sink where a hose with a spray nozzle was left under pressure.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not present at the meat department hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Employee personal items (cosmetics and first aid supplies) were stored above clean utensils on the wheel cart next to the three compartment sink in the kitchen. A chemical spray bottle was stored in the shelves rack in the kitchen along with food items.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored on the shelves rack in the kitchen was not labeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A spray bottle containing water at the meat department was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of fish, potatoes and a pan with soup were stored on the floor in the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The big white cutting board at the meat department was deeply grooved. The white cutting board behind the grill at the kitchen was grooved. Plastic containers with no handles were used to scoop salsa and other food items in the walk-in refrigerator. A cardboard box was being used to store chips ("duros") for customer self service at the meat department. A broken plastic container was used to store chicharrones at the meat department.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Unfinished wooden blocks were being used to raise the meat trays inside the refrigerated display unit at the meat department. In the chest freezer at the meat department the gasket was torn and the handle to open the lid was in disrepair exposing sharp metallic edges. The big black shelves in the walk-in refrigerator were rusty.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not available in the cheese refrigeration unit at the meat department and in the cold top refrigerator at the kitchen.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice build-up was observed in the chest freezer in the meat department. The rack used to hang meat to dry in the walk-in refrigerator was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A dish bowl with no handle was provided for customer self service of bulk beans.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Plastic ware was not stored in a way to prevent handling the utensils by the food contact surface at the kitchen by the cashier.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service containers were being reused to store food throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink at the entrance of the kitchen was not properly attached to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Walls in the walk-in refrigerator were soiled with liquid splashes and food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Non operational light bulbs were observed on the ventilation hoods above the grill and the fryers at the kitchen.
|
|
06/04/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of black beans were stored with wholesome cans on the sales floor.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Bags of raw beef were stored above sauce in the walk-in refrigerator. A bag of raw chicken was stored in the same container as raw beef in the cold top reach-in in the kitchen of the restaurant.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not provided for items that are served raw or undercooked.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed donning gloves without first washing hands behind the meat counter.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved pop top employee beverage was stored in the meat display case. An unapproved twist-top employee beverage was stored underneath the cash register at the restaurant.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Carnitas were 81°F in the hot holding unit stored on top of the meat display case.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Nine blocks of cheese were stored in the east cold unit behind the meat display case at 47F. Raw meat stored underneath the 3-compartment sink was 69°F. Cooked chiles were stored in a fryer basket next to the fryer at 84°F.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A chemical spray bottle, paper towel and fork were stored in the basin of the hand sink behind the meat counter.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored in the basin of the hand sink was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The containers used to serve customer food were facing up exposed to possible contamination. The tongs were hanging on the oven door exposed to possible contamination. Ready to eat tortilla chips were not stored next to the dry rack not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The drink refrigerator designed to store drinks was being used to store potentially hazardous food. Non-commercial grade containers were being used to store customer food in the restaurant. Oven mits were in poor reapir.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the 3-compartment sink was moldy.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The utensils were store with the food contact surface exposed on top of the cold-top. A cup without a handle was used to scoop sauce and gaucamole.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service bags were used to store customer food.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sink was missing.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light shield was broken underneath the vent hood in the restaurant. Two lights not working underneath the east vent hood.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The toilet paper was not on the dispenser in the restroom.
|
|
08/27/2013
Inspection, Routine
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: The facility was engaged in a specialized processing method (drying of beef jerky) without an approved HACCP plan.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the meat area was observed donning gloves without first washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The taqueria area hand washing sink was used as a dump sink as evidenced by ice in the basin.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Potentially hazardous foods were found below 135°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer solution in use in the taqueria area three compartment sink contained less than 50 ppm of residual chlorine.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: Three hosebibs in the meat area did not have adequate backflow prevention.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not available at the meat area hand washing sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Numerous flies were present in the facility.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored in the taqueria area was not labeled as to its contents.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The wiping cloth bucket stored in the taqueria area contained greater than 200 ppm of residual chlorine.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several holes were present in the three compartment sink near the faucets. The meat area chest freezer lid was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the "Hobart" refrigerator was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The taqueria cold-top refrigerator had a door gasket that was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several sets of tongs were stored at knee level in the taqueria area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The three compartment sink faucet was leaking.
|
