4-601.11 (A); Priority Foundation; Shield on ice machine with pink and black buildup. All food contact surfaces should be clean to the sight and touch. Clean and sanitize as often as needed to prevent buildup. CDI Employee cleaned during inspection
1.5
41.
3-304.14; Core; Wiping cloth stored in one sanitizer bucket too weak of concentration. Wiping cloth should be stored in sanitizer at correct concentration. CDI PIC remade to 200ppm
0.0
43.
3-304.12; Core; Ice scoop stored with handle in ice. Scoops should be stored with handle out of product to prevent contamination.
3-501.16(A)(1) ; Priority; Corn in hot hold at 129-130F. Quesadilla out on prep area at 118F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler holding most of the foods at 48-51F. All potentially hazardous foods should be at 41F or below. PIC discarded all potentially hazardous foods at above 45F. Do no use cooler to hold potentially hazardous foods until it is holding at 41F or below. PIC has called repair person and he is on his way now to look at unit.
1.5
41.
3-304.14; Core; Wiping cloth stored in one sanitizer bucket too strong of concentration. Wiping cloth should be stored in sanitizer at correct concentration.
0.0
43.
3-304.12; Core; Ice scoop stored with handle in ice. Scoops should be stored with handle out of product to prevent contamination.
6-301.12; Priority Foundation; Front hand sink did not have paper towels during inspection. All hand sinks should have paper towels available for proper hand washing. PIC restocked during inspection.
0.0
15.
3-302.11; Priority; Raw chicken stored on shelf above raw beef. All items should be stored in coolers with highest cook temperature at bottom and going up as final cook temperature gets lower (ex. top to bottom: ready to eat foods, seafood, beef, chicken). CDI PIC moved chicken to correct area.
0.0
23.
3-501.18; Priority; Shrimp in container with label of "vegetables" for 9/1. Container of meat with no date label in prep cooler. Pico container in walkin cooler with two date labels one for 9/1 and another for 9/3. Make sure to follow date labels, discard foods as needed (can only hold for 7 days then should be discarded),and make sure labeling correctly. Make sure to take off old labels when washing dishes so there is no confusion. CDI PIC added correct labels.
1.5
28.
7-102.11; Priority Foundation; Using both green and red buckets for sanitizer. Normally red is used for sanitizer and green is for soapy water. If going to use both as sanitizer make sure to label which green buckets are for sanitizer not soapy water. CDI PIC labeling
0.0
33.
3-501.15; Core; Cooling beans with lids tightly on. When cooling items do not tightly cover items completely. Use plastic wrap or foil with holes or have lid not fully on the pan to allow air flow so will cool faster.
0.5
38.
6-501.111; Core; A few flies seen in kitchen during inspection. Facility should be free of all pests. Continue pest control.
1.0
39.
3-307.11; Core; Employee food in bucket with ranch packets in front reachin cooler on a top shelf. Keep all employee food separate from food for the facility. Keep employee food on bottom shelf.
0.0
43.
3-304.12; Core; Scoop in ice with handle in the ice. When storing scoop keep handle out of the ice to prevent contamination.
4-501.114; Priority; Dish machine was not sanitizing when checked. Employee had to change out the bucket of sanitizer. Dish machine was ran once sanitizer did not show up on the cup. Dish machine had to be primed before sanitizer would show on the cup.
1.5
21.
3-501.16(A)(1) ; Priority; Beans and some sauce had to be stirred to get the food up to 135*F. Some areas of the food was at 150*F middle section was at 95*F. The whole pan of beans or sauce must maintain a temperature of 135*F or higher can not have various temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some items in the walk-in cooler, chicken, beans that were cooked on the June 12th, was holding at 45*F. All cold hold foods must be held at 41*F or below. There were other items in the walk-in cooler with a temperature of 41*F.
1.5
33.
3-501.15; The pans of chicken, salsa, beans other items that are cooked and cooled. When cooling the foods down: do not seal off the food with a solid lid, this cuts the cold air off and the food will take long to cool down. Use plastic wrap or foil or a lid with holes so cold air can get to the food to cool down. Do not use deep pans use shallow pans.
0.0
38.
6-501.111; Fly strips are being used, but are so full can not keep the fly population down. Change the fly strips out on a more frequent basis.
1.0
44.
4-901.11; Core; Cups are being stacked wet, let all dishes air dry before stacking.
3-302.11; Priority; Raw chicken stored above raw beef in walk-in cooler. All items should be stored in coolers with highest cook temperature at bottom and going up as final cook temperature gets lower (ex. top to bottom: ready to eat foods, seafood, beef, chicken). CDI PIC moved chicken to correct area.
1.5
16.
4-601.11 (A); Priority Foundation; Dirty spatula and dirty dish on clean dish rack. All food contact surfaces should be clean to the sight and touch. Keep dirty and clean dishes separate. CDI PIC moved over to sink to be washed.
0.0
23.
3-501.18; Priority; One container in prep cooler had a label for yellow cheese but in it was yellow cheese, a small bag of chicken wings, and a small bag of beef without date labels. Make sure to date label all potentially hazardous foods and can be held for 7 days then should be discarded. CDI PIC discarded.
0.0
44.
4-901.11; Core; Pans stacked wet. Make sure to air drying before stacking.
3-302.11; Priority; In the walkin cooler the rack with the raw meats had shrimp on bottom and middle shelf and beef on top and middle shelf. Foods should be stored by final cook temperature with highest on the bottom and lowest on top. So the rack from top to bottom should have been ready to eat foods, seafood, beef/pork, ground meats, chicken. CDI PIC moving to correct placements.
1.5
16.
4-601.11 (A); Priority Foundation; The meat cutting machine had some food residue on it still on one of the blades. Food contact surfaces and equipment should be clean to the sight and touch. CDI PIC had employee rewash and sanitize.
0.0
21.
3-501.16(A)(1) ; Priority; Cheese quesadillas on a place sitting on top of steam table at 110F. All potentially hazardous foods being hot held should be at 135F or above. Stated leave there for when someone orders during lunch rush. Need to be kept in the steam table to keep hot or can use time control. Need to have written documentation for time control. CDI PIC put on time
0.0
23.
3-501.18; Priority; One pan of tamales with date that had passed. One container of black beans with date label that was incorrect. One container of cooked vegetables missing date label. A few containers in the prep cooler had date labels but could not tell what the date was as the pen had wiped off or was not really working when written. PIC asked employee when items were made and remade date labels. Follow date labels and discard as needed. CDI PIC discarded tamales and put correct date label on beans and other items.
1.5
39.
3-307.11; Core; Using grocery bags to store tortillas in. There are not food grade bags and should not be used to store foods in.
3-302.11; Priority; Raw chicken stored above raw beef and fruit in walkin cooler. All items should be stored in coolers with highest cook temperature at bottom and going up as final cook temperature gets lower (ex. top to bottom: ready to eat foods, seafood, beef, chicken). CDI PIC moved chicken to correct area.
0.0
23.
3-501.18; Priority; Two buckets of cooked meat had dates that has passed 7 days. Follow date labels and discard items as needed. CDI items discarded.
1.5
23.
3-501.18; Priority; Multiple items shrimp, octopus, rice, beans, stuffed peppers missing date labels or had incorrect date labels. Make sure to date all potentally hazardous foods when the items has been prepped, cooked, or the package is opened. CDI PIC put correct labels on them. All items were made yesterday.
0.0
38.
6-501.111; Core; A few flies seen in kitchen area. Facility should be free of all pests. Continue pest control.
3-403.11; Priority; Cold refried beans were added to beans on the steam table. Some sauces on the steam table were not reheated properly before placing on steam table. All foods must be reheated to 165*F before placing onto the steam table.
1.5
38.
6-501.111; Priority Foundation; Live roach seen in middle of floor upon arrival, traps are full in alley. Remove the dead pest from traps or place new traps down and have pest control to come more frequently.
1.0
39.
3-305.14; Core; Employee was seen using a trash can as a table. Can not use a trash can as a table. Employee moved the tray and finished bagging the chicken.
2-102.12 (A); Core; An employee with managers food safety certification was not present during the inspection. An employee with managers food safety certification must be present during hours of operation.
1.0
6.
2-401.11; Core; An employee drink was above all the spices during inspection. When manager was showed of the problem, the employee drink was thrown away.
0.5
19.
3-403.11; Priority; Cheese sauce is being heated in the crock pot, it is coming from refrigeration to the crock pot for heating without being placed in oven or stove top. Cheese sauce must be reheated / heated on stove top or in oven before placing into the crock pot. The crock pot is used to hold hot foods hot not heat up cold foods.
1.5
38.
6-501.111; Priority Foundation; Flies are still present in the kitchen. Manager is implementing glue strips in proper areas. Still need some more improvement on controlling the flies.
