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09/26/2022
Inspection, Re-Inspection
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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 did not ensure that employees were effectively cleaning their hands or that employees were properly maintaining temperatures of foods during cold-holding.
Corrective action: The inspector educated the person in charge on these responsibilities.
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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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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee in the tamale preparation area did not wash her hands after touching her face. An employee in the bakery preparation area cleaned her hands with only a paper towel. An employee in the kitchen did not wash her hands in between spraying a dish at the three-compartment sink and preparing tamales.
Corrective action: The inspector educated the person in charge on monitoring hand washing.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
A container of metallic decoration to the right of the grill used for food products was labeled as non-edible and thus not safe for consumption. Two containers of strawberries and an open container of vegetable oil spread in the walk-in refrigerator were moldy.
Corrective action: The inspector informed the person in charge that the metallic decoration could only be used for non-edible cake decorations, and the container was stored away from food. The strawberries and vegetable oil spread were voluntarily condemned.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Cake batter (45°F), green salsa (44°F), and tamales (46°F) in the two-door standing refrigerator (ambient temperature 44°F) were greater than 41°F.
Corrective action: The refrigerator ambient temperature was adjusted to 41°F before the end of the inspection.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
Cooked pork in the two-door standing refrigerator was not marked with a date when prepared to be used or discarded within 7 days.
Corrective action: The person in charge agreed to place a date on this item.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
Bleach sanitizer in a bucket on the floor under the three-compartment sink was labeled chocolate.
Corrective action: The person in charge agreed to re-label the bucket.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
Raw pork (57°F) next to the stove was thawing at room temperature.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
Several packaged foods at the front of the store, including dessert cups, salsa, meat, beans, and cakes, were not labeled with their name, net weight, ingredients, and name and place of packager.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
An employee in the bakery preparation area dropped an oven mit on the ground on two occasions and did not clean it.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
The wooden paddle used for cooking the pork fat above the three-compartment sink was splintered and not smooth.
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09/22/2022
Inspection, Re-Inspection
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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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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee in the bakery preparation area wiped his hands on a common towel.
Corrective action: The inspector discussed this with the person in charge.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
Raw shell eggs in the two-door standing reach-in refrigerator were stored above ready-to-eat salsa. Raw unpackaged pork fat in the left two-door reach-in freezer was stored above ready-to-eat foods.
Corrective action: These foods were separated appropriately.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
The concentration of sanitizer solution in the three-compartment sink during manual dish washing was approximately 40 ppm chlorine (acceptable range 50-200 ppm). An employee at the bakery preparation area did not sanitize a dough spatula after cleaning it with a common towel.
Corrective action: More chlorine was added to make the solution 50 ppm. The inspector educated the person in charge on cleaning and sanitizing food equipment. Re-inspection required.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
Cooked tomatoes and jalapeños in broth (106-128°F) next to the stove to be pureed into salsa did not cool from 135°F to 70°F within two hours.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following foods were greater than 41°F: (in the walk-in refrigerator) raw pooled eggs (50-52°F), milk (52°F), cream cheese (48°F), pork broth (53°F), (in the two-door standing reach-in refrigerator) green salsa (44°F), and tamales (45°F).
Corrective action: The walk-in refrigerator was emptied of time/temperature control for safety foods. The pork broth and eggs were voluntarily condemned. The other refrigerator's temperature was turned down. Re-inspection required.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
Milk and pork broth in the walk-in refrigerator were not marked with a date once opened/prepared to be used or discarded within 7 days.
Corrective action: The inspector discussed this with the person in charge.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
The facility did not have sufficient numbers and capacities of equipment for the proper cooling and cold-holding of foods due to the walk-in refrigerator not functioning.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
Raw pork fat in the three-compartment sink was thawing in standing water.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
Several packaged foods at the front of the store, including dessert cups, salsa, beans, and cakes, were not labeled with their
name, net weight, ingredients, and name and place of packager.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
Raw pork in the three-compartment sink was thawing next to clean, sanitized dishes.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
The wooden paddle used for cooking the pork fat was splintered and not smooth.
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09/15/2022
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 did not know the required temperatures and times for the safe cooking, refrigerated storage, and cooling of foods. The person in charge was not ensuring employees were effectively cleaning their hands, using proper methods to rapidly cool foods, and properly maintaining the temperatures of foods during cold-holding.
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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 person in charge did not know the symptoms of foodborne illness. The facility did not have a verifiable, e.g. written, policy telling employees what to do if they have foodborne illness symptoms.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
The facility did not have clean up procedures for vomit/diarrheal events.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
Employees cleaned their hands in the three-compartment sink on three occasions, and without using soap. An employee in the back kitchen area sneezed and did not wash their hands afterward. An employee at the bathroom hand sink did not dry their hands after washing them.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The back kitchen baking/preparation area did not have a conveniently located hand sink. The tamale preparation area hand sink was blocked by a stack of buckets. Soap was not available at the tamale preparation area hand sink. Paper towels were not available at the restroom hand sink.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
The corn husks in the third basin of the three-compartment sink were subject to splash contamination from employees cleaning their hands and cleaning utensils.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
An employee cleaned her gloves in the three-compartment sink. Raw shell eggs and raw pooled eggs in the walk-in refrigerator were stored above blueberries. The following was observed in the customer area display refrigerator: raw chorizo and raw bacon were stored above and with ready-to-eat hot dogs and cheese, raw shell eggs were stored next to ready-to-eat cheese, and raw chorizo was stored above raw shell eggs.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following foods were greater than 41°F: (in the walk-in refrigerator) pork broth (44-46°F), (in a two-door refrigerator) pork tamale mix (56°F), salsa (45-46°F), and green chile cheese tamales (44-45°F).
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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 were not marked with a date once prepared/opened/defrosted to be used or discarded within 7 days: (in the walk-in refrigerator) milk, pork broth, (in a two-door refrigerator) pork tamale mix, green chile cheese tamales, and green chiles.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
The facility was not using effective methods to rapidly cool tamales, pork broth, and other cooked products.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
The facility's food probe thermometer was not conveniently available for use.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
Several unidentifiable foods in the walk-in refrigerator were not labeled with their name. Several packaged foods at the front of the store, including dessert cups, salsa, beans, and cakes, were not labeled with their name, net weight, ingredients, and name and place of packager.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
The following foods were stored on the ground: (under the grill equipment) cans of pumpkin, (in the walk-in refrigerator) onions, and lard containers.
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| 40 - Good Retail Practices |
| Personal cleanliness |
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Inspector Comments:
An employee in the back kitchen working with dough was wearing two wrist bracelets.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
The facility did not have sanitizer prepared during operating hours. The facility did not have chlorine sanitizer test strips.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
The employee restroom trash for female hygiene products was not covered.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
Employee food was commingled with customer food in refrigerators throughout the facility.
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03/12/2020
Inspection, Routine
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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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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A metal storage rack was located near the basin of the kitchen hand sink rendering it inaccessible for hand washing.
Corrective action: The importance of hand sink accessibility was discussed.
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| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
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Inspector Comments: Packaged tamales by the cashier counter were not properly labeled.
Corrective Action: Labeling requirements were discussed.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Pooled eggs in the walk-in refrigerator (54°F) and cream cheese buns (74°F) on the food preparation table were stored above 41°F.
Corrective Action: TAPHC was discussed as an option for cream cheese buns. TAPHC template was emailed along with report. Cold holding temperatures were discussed.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A spray bottle of glass cleaner was unlabeled as to it's contents beneath the three compartment ware washing sink.
Corrective action: The chemical spray bottle was properly labeled.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: Two bags of raw beef were improperly thawed at room temperature on the food preparation table.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Multiple buckets of food in the walk-in refrigerator were not stored at least 6" off the floor.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: A leak was present on the mop sink faucet.
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03/27/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf):
A large plastic bag was stored in the basin of the kitchen hand washing sink.
Corrective action: the person in charge removed the bag from the basin of the hand washing sink.
6-301.14 Handwashing Signage (C):
Proper hand washing signage informing employees to wash their hands were missing from both the kitchen hand washing sink and the restroom hand washing sink.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P):
Multiple cartons of raw shelled eggs were stored above milk and other ready-to-eat foods in the two door reach-in refrigerator located in the kitchen. Multiple packages of raw ground chorizo were stored above bottled beverages in the front three door reach-in refrigerator.
Corrective action: the person in charge relocated all raw animal foods to the bottom shelves of their respective refrigerators.
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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):
An open package of cream cheese and an open gallon of milk did not have proper date marking labels in the two door reach-in refrigerator located in the kitchen.
Corrective action: a date marking handout was reviewed and left on-site with the person in charge.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf):
A spray bottle of glass cleaner was unlabeled as to it's contents beneath the three compartment ware washing sink.
Corrective action: the chemical spray bottle was properly labeled.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C):
A thermometer was missing from the interior of the two door reach-in refrigerator located in the kitchen.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C):
Three spray bottles containing water were not labeled as to their contents on the rack above the kitchen food preparation table. Multiple containers of unknown white substances were unlabeled as to their contents on the shelf beneath the kitchen food preparation table.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C):
Multiple cans of corn and pumpkin puree were stored on the ground beneath the center food preparation table.
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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):
Multiple damp wiping cloths in the kitchen and behind the front counter measured less than 50 parts per million chlorine residual upon inspection.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C):
A scoop handle was in contact with sugar in the bulk bin located in the kitchen.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments:
5-103.12 Pressure (Pf):
The kitchen hand washing sink did not have cold running water at the time of inspection.
Corrective action: the person in charge turned on the cold water mixing valve in order for cold running water to be available to the hand washing sink.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments:
5-501.15 Outside Receptacles (C):
The facilities dumpster did not have a lid upon inspection.
5-501.114 Using Drain Plugs (C):
The facilities dumpster did not have drain plugs upon inspection.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-101.11 Surface Characteristics-Indoor Areas (C):
Multiple holes were observed in the wall above the kitchen hand washing sink. Multiple floor tiles were broken and in disrepair next to the back exterior door.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C):
Two light bulbs located in the ware washing area were non-functional.
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06/21/2016
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: A can of unwholesome evaporated milk (68°F) was not stored at or below 41°F for more than four hours when packaging stated "refrigerate after opening." A large container of condensed milk (70°F) was not stored at or below 41°F for more than four hours when the packaging stated "refrigerate after opening."
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food-probe type metal stem thermometer measuring 0-220°F was not available upon request.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Food containers throughout the facility were unlabeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-food grade containers were observed storing food at the dry storage rack in the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink basin was soiled with debris.
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