Quesa

Year by year

Inspections

1. Dec 20, 2018 Routine Score 72
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     SALMON 57, RED SAUCE 55

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     MOLDY STRAWBERRIES

   • Serious Priority (3 points)

     Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

     RAW BEEF STORED ABOVE Pepperoni IN WIC

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     BUTANE STORED ADJACENT TO SAUCES

   • Serious Priority (3 points)

     Grease Trap Tickets

     SERVICE ASAP

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     RIC 58

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

   • Not serious Priority Foundation (2 points)

     Food Establishment Permit

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     AT BAR

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     ROLL OF TAPE STORED IN CUTTING BOARDS

   • Not serious Core (1 points)

     No equipment & utensil under contamination sources

     DO NOT STORE TOWELS UNDER CUTTING BOARDS

2. Nov 17, 2018 Routine Score 72
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     sausage 58, pepperoni 56 F

   • Serious Priority (3 points)

     Ice used as exterior coolant, prohibited as ingredient and may not be used as food

     Juice containers stored in ice bin at bar.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Clean can opener blade. Clean inside RIC.

   • Serious Priority (3 points)

     One Inch Air Gap

     Soap and sanitizer hoses were below water line of 3 comp sink.

   • Serious Priority (3 points)

     Grease Trap Tickets

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Equipment was on sink preventing access.

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     Gnats in storage room.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean vent fan covers in WIC.

   • Not serious Priority Foundation (2 points)

     Food Establishment Permit

     Apply for new health permit with correct owner name and facility name.

   • Not serious Core (1 points)

     Drying Mops-air dry

3. Apr 25, 2018 Routine Score 82
   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     Provide thermometers for the reach in cooler and freezers.

   • Not serious Priority Foundation (2 points)

     Warewashing machine, sink - cleaned every 24 hrs

     Heavy lime buildup in the machine

   • Serious Priority (3 points)

     Clean Sight and Touch

     clean the soda guns and cap . ( mold an mildew)

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     meat balls at 80 degrees f. ( this should be 135 degrees and higher)

   • Not serious Core (1 points)

     Food Labeling - Bulk food for self dispensing

     label all the larage containers with the common name on the outside of the container ( sugar, flour , masa etc. 0

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     Provide scoops with handles and the handles must be in the up right position when stored in the product. ( use of bowls to scoop product is n acceptable)

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     the raw eggs over the lettuce in the walk in cooler. ( eggs always on the bottom )

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     maintain cold product cold at ( tomato sauces at 50 degrees f. )

4. Feb 26, 2018 Routine Score 76
   • Serious Priority (3 points)

     Grease Trap Tickets

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     The food in the walk in cooler should have a common name on the product

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     Missing towels at the hand sink in the back by the dish machine Missing towels at the hand sink in the bars.

   • Not serious Core (1 points)

     Pest Control

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Provide a Registered food service manager on site during the operation of business.

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     back door needs weather stripping on the frame of the door and a door sweep ( too much sun light )

   • Not serious Core (1 points)

     Hair Restraints effective

     provide beard guards for staff prepping foods and a hair net

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     Missing the thermometers in the reach in coolers. ( cook line)

   • Not serious Core (1 points)

     Health permit posted

     Provide a valid health permit on the wall

   • Serious Priority (3 points)

     Hot water sanitizer surface temp. < 160'F

     the hot water on the dish machine didn't reach 180 degrees and above. less than 160

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     Missing the food handlers cards.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     Label the name on the chemical bottles.

5. Apr 26, 2017 Routine Score 92
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Serious Priority (3 points)

     A chemical sanitizer used: contact times criteria

     NO SANITIZER BUCKET SETUP

6. Oct 26, 2016 Routine Score 96
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     HAND WASH SINK NEEDS TO BE EMPTY

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     WALK IN COOLER NEEDS THERMOMETER