- Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW MEAT BEING CUT NEXT TO READY TO EAT FOODS THAT WERE UNCOVERED.
- Provide towels at every hand sink. i.e. women's restroom.
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02/15/2016 | 89 |
- Do not store any items inside hand sink for any length of time. i.e. employee using handsink to wet a wiping cloth
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1. Menudo had a prep date 10/6/15 used by 10/13/15. Ensure proper date/label
- Provide towels at every hand sink.
- . Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry solution at 10 ppm
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10/15/2015 | 86 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Do not store any items inside hand sink for any length of time. i.e cups
- Provide towels at every hand sink. i.e. employee restroom
- . Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry i.e. Sanitizer was at 200 ppm
- Store all toxic items away from food and food areas.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
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09/02/2015 | 83 |
| No violation noted during this evaluation. | 02/02/2015 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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10/21/2014 | 96 |
| No violation noted during this evaluation. | 07/02/2014 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
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04/01/2014 | 96 |
| No violation noted during this evaluation. | 12/10/2013 | 100 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. (Observed multiple employee open drinks near outgoing food preparation of PHF.)
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A certified food manger must be present during business hours.
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08/06/2013 | 77 |
| No violation noted during this evaluation. | 04/02/2013 | 100 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.**OBSERVED FLIES THROUGHOUT KITCHEN AREA
- 229.165 (m) (2)non food contact dirty.**REPLACE DAMAGED/BURNED TOWELS, HOT PADS, EQUIPMENT
- 229.165 (m) (1) (A)not clean.**CLEAN/SANITIZE FOOD STORAGE BINS USED TO STORE BULK FOOD ITEMS TO REMOVE DEBRIS AND/OR BUILD-UP
- 229.165 (d) (1) (B)free of breaks, cracks. 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Replace damaged cutting board.
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12/03/2012 | 94 |
- **OBSERVED AN EMPLOYEE WIPE INSIDE A SKILLET, AFTER COOKING, WITH A TOWEL HANGING FROM HER APRON.**PROPERLY CLEAN/SANITIZE DISHES AND UTENSILS BEFORE USE.
- **EMPLOYEE WIPING FOOD CONTACT SURFACES WITHOUT PROPER SANITIZATION
- 229.165 (d) (1) (B)free of breaks, cracks. **REPLACE DISHES AND/OR UTENSILS THAT ARE DAMAGED
- **SET UP SHOULD BE 1. WASH (SOAP AND WATER) 2. RINSE (PLAIN WATER) 3. SANITIZE (SANITIZING SOLUTION)
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11/08/2011 | 94 |
| No violation noted during this evaluation. | 04/05/2011 | 100 |
- Keep items out of handsink....
- wash, rinse, then sanitize....
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04/30/2010 | 93 |
| No violation noted during this evaluation. | 11/24/2008 | 88 |
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