- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shell eggs received as specified not immediately placed in refrigerated equipment that maintains an ambient air temperature of 7°C (45° F) or less.
- 229.163 (e) hands and arms. Food employees not keeping their hands and exposed portions of their arms clean. 229.163 (g) Wash before RTE. Employees not following approved procedures for washing hands or using a suitable utensil or single use gloves when handling ready-to-eat foods. 229.163 (h) (8) before gloves. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food. INSPECTOR WATCHED AS FOOD SERVICE EMPLOYEE, WHILE ENGAGED IN PACKAGING HOME-MADE, READY TO EAT TORTILLAS, TOUCH HIS CAP, TOUCH HIS APRON, ADJUST HIS TROUSERS, CHECK CELL PHONE, AND DRINK FROM OPEN-END STYROFOAM CUP. HE IMMEDIATELY RETURNED TO BARE HAND CONTACT OF TORTILLAS WITHOUT WASHING HANDS. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, _____________ (specify activity that caused contamination of hands).
- 229.163 (n)- eat, drink, smoke. 229.163 (n) (1) eat.drink.smoke.. Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur EMPLOYEE SEEN DRINKING FROM OPEN-ENDED STYROFOAM CUP.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: 229.164 (e) (1) (D) (ii) (I)doc. double wash.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- ALL FOOD PRODUCT, CLEAN LINENS, CLEAN FOOD CONTAINERS, ETC. MUST BE STORED AT LEAST 6 INCHES ABOVE FLOOR. **DO NOT STORE SUCH ITEMS ON FLOOR**
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03/15/2016 | 79 |
- Observed food in reach in cooler at 120 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- 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.
- Hand washing sinks must be accessible for all food service employees in each food preparation areas. Ensure that a working hand sink is installed in back area of bakery.
- Provide paper towels in all restrooms.
- Observed several dead insects such as crickets and roaches. Areas where dead insects are found must be cleaned and sanitized.
- Observed rodent feces in room where hot water heater is located. Ensure that area is cleaned and sanitized. Ensure that all areas where missing ceiling tiles are replaced and holes are sealed with approved materials. If using foam, foam must be cut to be even with surface and then sealed/painted.
- Observed dishes on floor in ware washing area. Ensure that dishwares are cleaned properly and then stored 6 inches off the ground on a clean shelf. Ensure that coolers and freezers are clean and any broken pieces or molding is replaced/repaired.
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11/19/2015 | 72 |
- Observed raw ground beef stored above avocados inside refrigerator. Ensure all raw animal products are stored below ready to eat foods.
- Establishment has expanded operations into the back portion of the building. A hand sink must be installed in back room for accessible hand washing.
- Observed a bottle of Raid Ant & Roach spray. Ensure that all chemicals in establishment are commercial grade and not for residential use.
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07/08/2015 | 90 |
- Observed food residue inside all coolers. Provide a thorough cleaning insided all coolers. Ensure all food contact surfaces are clean to sight and touch.
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03/31/2015 | 97 |
- Ensure all potentially hazardous foods that have been cooked/prepared and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
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10/21/2014 | 96 |
- All foods in the back refrigeration unit as well as the cold hold unit were ~44.5F degrees. All potentially hazardous foods must be kept at 41F degrees or below to prevent bacterial growth. Temperature needs to be adjusted to units may need to be repaired.
- Observed employee's bottled drinks on prep tables. Ensure all employee drinks and food are stored away and/or below all food and food prep areas to prevent contamination. Drinks must also be in a cup with a lid and a straw.
- Observed employees handling tortillas with bare hands. When handling ready to eat foods a barrier must be in place such as gloves or tongs. If bare hands are used to handle ready to eat foods documentation must be maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards: 1) double handwashing; 2) nail brushes; 3) a hand sanitizer after handwashing; 4) incentive programs that assist or encourage food employees not to work when they are ill.
- Foods in the refrigerator were not covered. Ensure that all foods that have been cut/preped/cooked have a protective covering such as a lid/plastic wrap/foil to prevent any contamination from other foods.
- Observed a box of potatoes on the ground with blood and pieces of raw beef inside the box as well. Ensure that raw animal products do not come in contact with any other foods to avoid contamination. Contaminated potatoes were discarded by owner.
- Observed potentially hazardous foods inside the refrigerator without date labels. Ensure that all potentially hazardous foods that have been cut/prepped/cooked and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
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05/15/2014 | 79 |
- Back refrigerators were not maintaining a temperature of 41F degrees or below. Potentially hazardous foods inside had temperatures of ~45F degrees. Employee stated they were made this morning and have been taken in and out of unit. Any potentially hazardous foods that are left over from today and are going to be kept overnight must be kept in the cold hold unit by front door. Potentially hazardous foods must be kept at 41F degrees or below or discarded when they have been above 41F degrees for more than 4 hours. All potentially hazardous foods must be kept in the cold hold unit until the back refrigerators can keep the foods at 41F degrees ( /-2) or below.
- Cleaning items (Ajax and Chlorox) were being stored directly next to clean wares on drying rack. Ensure that all toxic items are stored below and away from food contact surfaces. Corrected on site.
- Employee restroom did not have toilet paper at time of inspection. Ensure that restroom are always supplied with toilet paper.
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01/07/2014 | 91 |
- Observed Refried beans at a temperature of 142.5 F degrees, Rice at 148 F degrees and Chicharone at 136 F degrees in the refrigerator. Proper cooling of cooked potentially hazardous foods (phf): 135 F degrees to 70 F degrees within 2 hours then 70 F degrees to 41 F degrees within 4 hours. Corrected on site by taking all items out and putting into an ice bath with occasional stirring for proper cooling.
- Cooked potentially hazardous foods were in the refrigerator without a use by date. All prepared phf kept longer than 24 hours must have a use by date of 7 days, the date prepared being day 1.
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07/26/2013 | 91 |
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