8: 1200-23-01-.06(3)(a) No paper towels at the hand sink near the dish machine. CA- Paper towels were provided.
20: 1200-23-01-.03(5)(a)6. Raw chicken in drawer cooler #2 is at 46 degrees.
Diced tomatoes and pico in the cold well are at 45 degrees. CA- Food was moved to a diferent cooler and a repairman will be called to service the units.
21: 1200-23-01-.03(5)(a)7. No date mark on a container of milk that was opened yesterday and on foods prepped yesterday in the walk in cooler. CA- Foods were dated.
35: 1200-23-01-.03(5)(a)7. Unlabeled ingredient bin containing a white powder.
37: 1200-23-01-.03(3)(b)1. Employee drinks, in cups with no lid and no straws, are stored on top of a hot box and on a shelf near the prep line.
Uncovered ingredient bin in the kitchen.
45: 1200-23-01-.04(1) Two ice scoops are damaged at two ice bins in the kitchen.
55: 1200-23-01-.08(3)(i)10. Current permit is not posted.
56: 1200-23-01-.08(4)(c)3.(ii) Most recent inspection report is not posted.
Additional Comments
Ruben Mendoza is ServSafe certified through 7/29/26.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
