37: Observed personal phone and keys stored next to uncovered tortillas at the front counter
43: Metal tin containers at the front line are not stored upside down
47: Observed excessive build-up of debris on the edges of the beer cooler doors
53: Observed damaged and discolored ceiling tiles throughout the kitchen area
Additional Comments
The Health Department received a food borne illness complaint from a customer who ate at this establishment on 2-26-24. The complainant stated that they ate a steak taco with tomato, onion, guacamole, and sour cream. Their symptoms began 7 hours afterwards and included diarrhea, vomiting, nausea, abdominal cramps, and chills. The complainant also stated that they ate at two other restaurants within the 36 hours preceding their time at this establishment. During the routine inspection, proper food handling and safety practices were observed by employees and management and recorded throughout the report. The PIC has adequate knowledge of safe practices regarding cooking temps, cold/hot holding temps, reheating temps, warewashing, and personal cleanliness. The temp log shows that all cold holding temperatures were at 41F and below, and all hot holding temperatures were above 135F. Specifically, cooked and raw steak, diced tomatoes, guacamole, and grilled onions temped safely. Sour cream sold in this establishment is all pre-packaged. Regarding hot foods that are prepared in batches and cooled, the PIC stated that speed racks are utilized in the Walk-in Cooler. The temp log also shows that batches of queso prepared 5 hours ago have reached 41F. All food is cooked well done, steak is cooked to at least 155F. Ware washing facilities were set up correctly and tested at 100 ppm of chlorine. While discussing the complaint with the PIC, they stated that the policy for sick employees is that they can only return to work after 24 hours of being symptom free, and they must have a doctor's note. No employees have reported sick in the recent weeks. They were observed wearing gloves and using utensils while handling food. Proper hand washing was observed, as well. The MPHD policy sheet is also posted in the manager's office. Overall, safe food handling practices were observed during the inspection and discussion with the PIC.
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
