Inspection was conducted from 12:50 PM to 2:20 PM. The refuse company has been called, operator awaiting for refuse to be replace. Refuse is in the back of the restaurant and is not shared with other business.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container outside of the establishment has a missing lid. Waste management company has been informed.
Correction: Replace the missing lid for the waste storage container.
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09/21/2015 | Routine | |
Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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05/14/2015 | Routine | |
Cooling violation observed during follow-up inspection. Again, reviewed proper cooling methods with PIC. Two containers with refried beans observed during cooling process, minimum ice on the bottom and lids on top. Ice and cold water added to the ice bath, lids removed, beans stirred.
- Critical: Cooling* (repeated violation)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria. Beans found at 46 - 47 F after being cooked the day before.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (repeated violation)
Observation: Red beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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03/19/2015 | Follow-up | |
Notes:
- Discussed proper hand washing and gloves changing procedure.
- Red beans in the walk-in cooler found improperly cooled after being cooked the day before. Red beans must be portioned into smaller containers during cooling process, and must be uncovered while cooling. Cooling chart and cooling facts provided to PIC.
Critical violation must be corrected within 10 days.
- Critical: Cooling* (repeated violation)
Observation: Red beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tamales, red and refried beans in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/06/2015 | Routine | |
Observation:
- refried beans found at 44 - 46 F after being cooked a day before.
- Will meet with owner on the day restaurant will prep refried beans to assist and monitor cooling process.
- Critical: Cooling* (repeated violation)
Observation: Refried beans cooked yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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11/14/2014 | Follow-up | |
Notes:
The front glass drink refrigerator is not supporting cold holding of 41 F or less, and only good for storing soda and water. If planning to store any TCS foods in it, repair/adjust to 40 F or less.
The follow-up inspection will occur on November 7, 2014.
Discussed proper cooling methods for refried beans.
- Critical: Cooling*
Observation: Refried beans cooked yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Soft cheese in the front glass refrigerator cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced ham and hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/31/2014 | Routine | |
Notes:
The door gasket to the sandwich unit and walk-in cooler have been ordered a week ago.
The toilet top for lady's room was purchased and will be replaced.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Water bottle stored directly in the container with salad in the sandwich unit. Salad was discarded.
Correction: Protect food from miscellaneous sources of contamination.
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07/30/2014 | Routine | |
Notes:
Please replace plates that used as a scoops for refried beans with utensils with a handles in order to eliminate bare hand contact when reaching the food.
Wear gloves when processing ready-to eat foods (soft cheese).
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) house made soft cheese with her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs and sliced ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in freezer and glass reach-in refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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04/28/2014 | Routine | |
Notes:
Temperature adjustment for a dessert cooler was made during inspection, operator to monitor unit and ensure 41 F or less.
All desserts have been relocated to other refrigeration unit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment
Observation: Front dessert cooler found at 55 F.
Correction: Adjust dessert unit to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to adjust, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/24/2014 | Routine | |
Notes:
Walk-in cooler found at 44 F internal temperature, all food except one item cold holding at 41 F. Operator adjusted thermostat to lower temperature and will monitor unit to make sure it stays at 41 F or less.
Discussed proper cooling methods for thick food at large quantity.
- Critical: Cooling* (repeated violation)
Observation: Baked beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Refried beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced ham and hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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10/23/2013 | Routine | |
Notes:
Frigidare freezer has heavy ice-build-up, must be defrosted and cleaned.
Discussed proper wash-rinse-sanitize procedure for food contact surface equipment and utensils.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plastic food containers.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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07/22/2013 | Routine | |
All previous violations have been corrected since the last inspection.
All refrigeration is working properly.
Notes:
Front door must be closed at all time.
Discussed proper time and cooling procedures with person in charge.
- Critical: Cooling* (repeated violation)
Observation: Refried beans, black beans and yucca noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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04/30/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Both refrigeration units must get repaired as soon as possible!
The follow-up inspection will occur on April 29, 2013.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) cheese product with her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs inside walk-in cooler and make-up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed hot dogs and ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) yucca, refried beans, pinto beans, salsa in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler and make-up table observed in a condition that prevents necessary maintenance and easy cleaning. Both units found at 50 F.
Correction: Adjust refrigeration units to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/25/2013 | Routine | |
All violations must be corrected within 10 days.
Notes:
Discussed proper cooling methods for baked and refried beans
- Critical: Cooling*
Observation: Baked and refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Whole chicken and chicken and pork tamales hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler was observed in a condition that prevents necessary maintenance. Unit found at 43 F of internal temperature.
Correction: Adjust walk-in cooler to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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01/23/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Chicken, whole roasters - 41, 39 Beans, Refried - 48 Pinto Beans - 48 (both beans in cooling process)
Facility has accurate food testing thermometer, chlorine sanitizer test kit and 3-Vat sink -set-up. Chlorine (bleach) sanitizer solution concentration in use tested correctly at 100 ppm in the 3-Vat sink.
Observed good Food Safety practices in place and well trained staff with good personal hygiene habits.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Unpackaged food stored in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling cooked beans were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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01/31/2011 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Chicken, whole - 42, Hot Dogs - 41, Milk - 42 Black Beans - 42
Acaudate food testing thermometer, sanitizer test kit and 3 compartment sink set-up. Sanitizer in use in the 3 compartment sink and wiping cloth container tested at 100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shell Eggs cold holding at improper temperature of 78 degrees F. Eggs were sitting out at room temperature. Operator voluntarily discarded the eggs.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/01/2010 | Routine | |
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