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03/09/2022
Inspection, Re-Inspection
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The restaurant did not have a certified food protection manager.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
An employee at the grill line did not change her gloves after handling raw egg and before performing other ready-to-eat food preparation tasks on two occasions.
Corrective action: The employee was educated on the above and changed their gloves at the next instance.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
The concentration of sanitizer in the three-compartment sink during manual warewashing was 0 ppm chlorine.
Corrective action: The person in charge added chlorine to make the solution 50-200 ppm chlorine.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
Tamales and milk in the walk-in refrigerator were not marked when prepared/opened to be used or discarded within 7 days.
Corrective action: The person in charge labeled these with the preparation/opening date.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
The consumer advisory did not contain an asterisk " * " nor the statement, "These items may be served raw or undercooked."
Corrective action: The inspector reviewed an educational handout to bring them into compliance.
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02/24/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
-The person in charge was not actively monitoring cold holding and cooling temperatures of time/temperature control for safety foods nor that food contact surfaces were properly sanitized after cleaning and before reuse.
Corrective action: Discussed routine monitoring of food temperatures and sanitizing with the person in charge.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
-The facility did not have a certified food protection manager.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
-The facility did not have a verifiable employee illness policy.
Corrective action: Provided an employee illness reporting agreement handout to the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
-The hand sinks throughout the facility did not have signs that told employees to wash their hands.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
-An employee was observed cracking raw eggs and then proceeding to immediately touch ready-to-eat tortillas with the same glove.
Corrective action: Discussed methods of preventing cross contamination between raw and ready-to-eat foods with the person in charge. The employee changed gloves and washed their hands.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
-The sanitizing solution in the three compartment sink measured less than 50 ppm chlorine residual upon inspection.
Corrective action: The person in charge proved the sanitizing solution measured between 50-200 ppm chlorine residual before the end of the inspection.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
-A container of cooked chicken tamales (45°F-58°F) stored in the walk-in refrigerator was not cooled to 41°F within a total of six hours or less.
Corrective action: The person in charge discarded the tamales. See voluntary condemnation. Discussed proper cooling temperatures and techniques with the person in charge.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
-The following time/temperature control for safety foods measured greater than 41°F: (in the walk-in refrigerator) cooked carnitas (44°F), coleslaw (44°F), burria (46°F), menudo soup (45°F), champurrado (45-48°F), (in the cold-top refrigerator) salsa burria (44°F), and salsa para pupusa (45°F).
Corrective action: The person in charge discarded the above food product. See voluntary condemnation. The walk-in refrigerator temperature was fixed.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
-The following refrigerated, ready-to-eat, time/temperature control for safety foods held for longer than 24 hours were not marked with the date once opened/prepared to be used or discarded within 7 days: (in the grill line cold-top refrigerator) several cooked meats, potatoes, and (in the walk-in refrigerator) cut lettuce.
Corrective action: Discussed proper date marking techniques with the person in charge. Provided a date marking handout.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
-A chemical spray bottle stored on a shelf next to the three compartment sink was not labeled as to its contents.
Corrective action: The person in charge discarded the bottle.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
-Several food probe thermometers did not measure 32°F (+/-2°F) in an appropriate ice water bath.
Corrective action: The inspector helped the person in charge to accurately calibrate all of the food probe thermometers.
-An ambient air thermometer was not provided in the two door reach-in cold top refrigerator across from the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
-Rust was present on the side of the cooling fan in the walk-in refrigerator.
-Rust was present on the side of the grill on the cook line.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
-Two ceiling light fixtures above the preparation line were not in service. An employee's personal backpack was stored on a food shelf in the back kitchen area.
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07/01/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A food protection manager certification was not available at the time of the inspection.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A procedure for the clean-up of vomit and diarrheal events was not available at the time of the inspection. Corrective action: Inspector provided educational handout and discussed with owner for the creation of a policy for clean-up of vomit and diarrheal events.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P) - Staff observing changing tasks and donning gloves without first washing their hands. Corrective action: Inspector discussed when to wash hands with owner and staff and provided educational handout.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf) - Hot water (100°F or greater) was not available at the kitchen hand sink.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Time/temperature control for safety items were not date-marked throughout the facility. Corrective action: Inspector provided education to owner and provided an educational handout.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C) - Frozen meat was observed being thawed at room temperature in the back dry storage area near the ice machine.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-501.111 Controlling Pests (C) - Rodent droppings were observed under the storage rack in the dry storage area near the door from the kitchen to the dining area.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wiping cloths were on tables and cutting boards throughout the kitchen when not in use. The cook's line sanitizer bucket was tested at less than 50 ppm chlorine residual.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking (C) - An employee beverage was stored on the preparation table next to the walk-in refrigerator.
4-202.18 Ventilation Hood Systems, Filters (C) - A gap was present in the cook's line ventilation hood filter screens.
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05/08/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A blender was being filled with water at the hand sink left of the three compartment sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple employee twist top beverages were observed on the preparation table across from the cooks line.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk-in refrigerator was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor tiles were in disrepair.
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