Mar 10, 2025
Routine - Food
Inspection Completed - No Further Action
22-42-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 000ppm) Person in charge add more chlorine and Triple Sink (recheck Chlorine 100ppm). Corrected On-Site
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. observed on food storage container cooked beef date marked 1/13/24. Person in charge stated it was an old labeled and the beef was prepared on 3/6/25. Person in charge removed the old labeled and date marked accordingly. Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on grill beef (127F - Hot Holding). Person in charge placed on stove burner to reheat. Corrected On-Site
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed a copy in Spanish to the Person in charge.
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed a copy in Spanish. Both employees read and signed agreement. Corrected On-Site
51-18-6
Basic - No copy of latest inspection report available.
16-46-4
Basic - Old labels stuck to food containers after cleaning. observed on food storage container food labeled 1/13/24. Person in charge stated it was an old labeled and the beef was prepared on 3/6/25. Person in charge removed the old labeled and date marked accordingly.
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted. Corrected On-Site