| 11-03-2023 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
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Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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1) WALK-IN REFRIGERATORS: Many containers of food (lard, chile rellenos, diced tomatoes, etc.) sitting uncovered and not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination.
2) DRY STORAGE ROOM ACROSS THE ICE MACHINE: Remove the ladder from the top of the 50 lb bags of potatoes. Do not store maintenance equipment with food/food-related items.
3) 2-DOOR PREP REFRIGERATOR: Many containers of food (french fries, rolled tacos, slice bell peppers/onions, shredded cheese, etc.) sitting uncovered and not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination.
4) OUTDOOR DRY STORAGE NEXT TO THE RESTROOM: Remove the ladder from the top of the food boxes. Do not store maintenance equipment with food/food-related items.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-03-2023 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
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Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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1) WALK-IN REFRIGERATORS: Rusty green shelving units. Repair or replace.
2) WALK-IN REFRIGERATORS: White mold accumulation on the underside of the green shelving units. Deep cleaning required.
3) SMALL WALK-IN REFRIGERATOR: Remove the protective shipping adhesive on the door the interior of the door.
4) SMALL WALK-IN REFRIGERATOR: Repair the bent coved metal base near the bottom left corner of the door.
5) 2-DOOR PREP REFRIGERATOR: Center of cutting board is grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.
6) LARGE GRIDDLE: Heavy food debris and grease accumulation underneath cooking equipment. Deep cleaning required.
7) 1-DOOR REFRIGERATOR: Heavy grease accumulation on the broken gasket/seal. Replace.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-03-2023 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
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All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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1) FLOOR SINK/DRAIN BEHIND THE AGUAS FRESCAS MACHINE: Dark mold accumulation inside the floor sink. Deep cleaning required.
2) FLOOR SINK/DRAIN BEHIND THE AGUAS FRESCAS MACHINE: One white drain pipe was below the rim of the floor sink. Repair/raise at least once inch above the rim of the floor sink.
3) FLOOR SINK/DRAIN BEHIND THE HORCHATA MACHINE: Dark mold and debris accumulation inside the floor sink. Deep cleaning required.
4) FLOOR SINK/DRAIN BEHIND THE HORCHATA MACHINE: One white drain pipe was below the rim of the floor sink. Repair/raise at least once inch above the rim of the floor sink.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-03-2023 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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OUTDOOR DRY STORAGE NEXT TO THE RESTROOM: Food debris accumulation on the floor near the shelving unit. Clean.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-03-2023 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
| 2.00 |
Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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REPEAT VIOLATION
Provide a handwashing sign at the restroom sink.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-03-2023 |
Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069)
| 2.00 |
Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.
Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.
Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
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1) WALK-IN REFRIGERATORS: Some buckets/boxes of food were stored on the floor or on a 1-2 inch tall plastic crate. Food containers shall be stored at least 6 inches off the floor.
2) SODA SYRUP RACK AREA: Buckets of food and boxes of tomatoes and avocados were stored on a 1-2 inch tall plastic crate. Food containers shall be stored at least 6 inches off the floor.
3) NEAR THE ICE MACHINE: Boxes of tortilla were stored on the floor. Food containers shall be stored at least 6 inches off the floor.
4) DRY STORAGE ROOM ACROSS THE ICE MACHINE: 50 lb bags of potatoes and other food boxes were overstocked in this room and preventing access to view the floor and shelving equipment for cleaning and vermin prevention. There is no space for a person to stand, walk, or bend freely in this room. Organize this area.
5) OUTDOOR DRY STORAGE NEXT TO THE RESTROOM: Many food/food-related boxes were overstocked in this room and preventing access to view the floor and shelving equipment for cleaning and vermin prevention. Some styrofoam takeout containers have fallen down. There is no space for a person to stand, walk, or bend freely in this room. Organize this area. This was noted on the last inspection report.
6) OUTDOOR DRY STORAGE NEXT TO THE RESTROOM: Boxes of horchata powder mix were stored on the floor. Food containers shall be stored at least 6 inches off the floor.
7) OUTDOOR DRY STORAGE NEXT TO THE RESTROOM: Remove the toilet and properly cap the sewer hole.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-03-2023 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
| 1.00 |
Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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1) 2-COMPARTMENT DISHWASHING SINK: Repair the leaking drain valves so the compartments can hold water to properly wash, rinse, and sanitize dishes.
2) 2-COMPARTMENT DISHWASHING SINK: Replace the damaged chlorine sanitizer testing strips.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-03-2023 |
All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5)
| 2.00 |
Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
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REPEAT VIOLATION
ICE MACHINE: Ice scoop was stored on top of ice in the ice machine. Discontinue this practice. This was noted on the last inspection as well. Scoop was relocated to the designated area above the lid.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 11-03-2023 |
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)
| 1.00 |
Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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OUTDOOR DUMPSTER: Replace the missing lids for the large opened dumpster.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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