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-Observed hand washing facilities fully stocked and supplied.
-Observed hot water at 3 comp sink at 130F.
-Observed ware wash machine providing sanitizer at 50ppm.
-Observed proper hot holding of 135F.

-Green Placard

-Employees observed wearing face coverings.
-Sanitizer was available for customers
-COVID19 and social distancing signs posted.
04/01/2021: Routine Inspection
Violations:Major - 1
 Minor - 1

Observed the following food items at 55F.
-Sliced tomatoes
-Shredded cheese.
Items were being kept in an ice bath.
All potentially hazardous food items shall be kept in cold holding of 41F and below or in hot holding of 135F and above.
All items were only set out for an hour. Items were put in walk-in cooler to return items to temperature.
Corrected on site.

Observed one sanitizer bucket not prepared at correct concentration of 100ppm chlorine.
All sanitizer buckets shall be prepared at beginning of day at correct concentration of 100ppm chlorine and switched out every four hours or sooner to maintain correct concentration.
Corrected on site.

Inspection Memo:

BERNARDO'S MEXICAN - Routine Inspection

HAND WASHING STATIONS - Fully Stocked, accessible
HOT WATER SUPPLY - 120F+ three compartment sink, 100-108F hand washing sinks
SANITIZING - 100 ppm chlorine at 3 compartment sink basin and sanitizer bucket
TEMPERATURE CONTROL - All potentially hazardous foods observed to be at or below 41F or at or above 135F
FOOD SAFETY TRAINING - Managers certificate on site and current, please store food handlers cards on site

• Employee on site could not find the work site plan but believed the manager had completed it. A new plan was filled out on site. Staff are following the COVID-19 state guidelines.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized after each party.
• Facility is following the current "no dine-in" order. There is some very limited seating outside which is in accordance with the physical distancing and air flow requirements.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training shall be documented on the plan.
• Regular menu's are being used but sanitized after each party.
07/28/2020: Routine Inspection
Violations:Major - 0
 Minor - 1

Food handlers cards were not on site. Please have food handlers cards for all employees on site.

Inspection Memo:

The following was in compliance:
Hand sinks supplied with soap, paper towels and water temp>100*F
Three comp sink water temp>120*F
Hood filters are clean
Cold holding<41*F
Hot holding>135*F
Dish washer at 50ppm chlorine, test strips available
Sanitizer bucket at 100ppm chlorine
Food Safety Manager Cert current and available

Pest Control Report available, per report, please repair any door gaps in back doors. Remove any snap style traps, these type of traps are not allowed in restaurants.
11/14/2019: Routine Inspection
Violations:Major - 0
 Minor - 5

Observed tub of beef on floor of walk-in cooler, please place all food items at least 6 inches above ground.

Observed linoleum peeling from wall underneath men's bathroom sink, please replace or repair.

Observed some food build-up and debris around warewashing/water heater area, please clean and sanitize.

Observed food debris and rust on racks in back storage area, clean and sanitize racks.

Observed leak in front hand sink, please repair hand sink.

Observed light coming through back door of restaurant, please repair or replace weather strip.

Observed opening in ceiling tiles above hot water heater, please properly seal openings.

Inspection Memo:

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