Post hand washing sign in the women's rest-room, that is used by female staff.
Keep rice covered as mush as possible, especially during busy periods.
Portioned salsa and white sauce cannot be left on the counter.
FDA form 1-B in English and Spanish, will be emailed to operator. Post for easy referencing.
Generic time policy will be emailed to the operator. (for portioned salsa and white sauce sitting on the counter during busy periods)
Do not double pan foods, such as diced tomatoes.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the dish washer go from handling dirty to clean dishes, without washing his hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice and beef broth hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chile rellenos, cooked peppers, portioned salsa/white sauce and diced tomatoes cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the employee rest-room is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic drinking cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: Light bulb in the dry storage area not shielded, coated, or otherwise shatter-resistant. Lightbulbs above the waitstaff area must be shielded, if they are not shatter resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floor in the walk-in cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/23/2015 | Routine | |
All previous violations have been corrected.
- both make-up tables and walk-in cooler supporting cold holding temperatures at 41 F or less
No violation noted during this evaluation. | 07/20/2015 | Follow-up | |
Notes:
- all TCS food items in the kitchen make-up tables stored on ice. All TCS from left side of walk-in cooler relocated into right side of walk-in cooler which is colder
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS in both make-up tables to the right and walk-in cooler(left side) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the hot holding box.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Both make-up tables to the right and walk-in cooler (left part) not supporting cold holding temperatures of 41 F or less.
Correction: Repair refrigeration units 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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07/07/2015 | Follow-up | |
The follow-up inspection will occur on Monday, July 6, 2015.
All critical violations must be corrected prior re-inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperature in the hot holding box.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS in both make-up tables to the right and walk-in cooler(left side) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hot holding box.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Both make-up tables to the right and walk-in cooler (left part) not supporting cold holding temperatures of 41 F or less.
Correction: Repair refrigeration units 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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06/30/2015 | Routine | |
All non-critical violations must be corrected within 30 days.
The ice-water bath was set-up during inspection, discussed cooling time frames and purpose of portioning large amount of thick food.
Adequate food thermometer and chemical test kit.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Cheese sauce left on the counter for cooling.
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.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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02/24/2015 | Routine | |
Training inspection conducted with district standardization officer.
No violation noted during this evaluation. | 10/09/2014 | Training | |
The air curtain to the entrance of the WIC has not been reinstalled. As a result, product that is stored outside of the small right room (shielded by an air curtain) is not being maintained below 41 F.
All product currently in the clear RIC was recently moved to the unit from the WIC. All food in the facility is moved to the WIC Saturday night since the facility is closed on Sunday.
Gasket to the right MUT cooler is still torn.
Staff observed filling pans with water at the kitchen hand sink. The hand sink is for hand washing only and NO other purpose.
No cooling with ice bath taking place today while the inspector was present.
PIC could not locate employee health forms in the facility. Signed forms must be kept ON SITE for all staff for the inspector to review at any time.
Normal trash pick up has resumed, with no litter noticed on the ground.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk, sourcream, and cheeses (stored in the left side of the WIC) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the small right MUT cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/28/2014 | Follow-up | |
Additional temperatures taken:
portioned raw meats in clear RIC: 42-43***
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (sliced fruit for drinks) with their 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling cheese dip, garlic+oil, and butter were not adequate. Ice baths set up with only ice and water touching the bottom 1-2 inches of the cheese dip containers. Food containers had over 12 inches of food in them. Ice had melted in the pan holding garlic+oil and butter. Water levels were also barely touching the product.
Correction: Ice water baths must extend as high up on the outside of a container as there are food levels on the inside.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk, white sauce, salsa, butter, garlic+oil, portioned raw meats, sourcream, and cheeses cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small right MUT cooler is in poor repair. Plumbing leak noted in the kitchen hand sink.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. The dumpster is overflowing, with trash all around the unit. There has been an interuption in trash pickup.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Contact the trash company immediately. See about getting a cardboard container as well.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Door to toilet room in the kitchen was partially open. Self-closure device is broken.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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07/10/2014 | Routine | |
All violations noted on 3/18/14 have been corrected.
Lowered the air temperature on the beer/flan cooler. Moved trays of flan to bottom shelf to see if this helps with air flow.
Rearranged some product in the WIC. Moved cooked ready-to-eat product to the top shelf in the meat side of the WIC.
Suggest making salsa from chilled canned tomatoes to help speed up the cooling process.
No violation noted during this evaluation. | 03/28/2014 | Follow-up | |
Additional temperatures taken:
chimichangas in right MUT 37
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Onions and cilatro for salsa was being cut without gloves. Salsa is prepared cold and receives no heat treatment.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the clear RIC and WIC (ie. beef and chx over fish). Raw meat also stored above cut vegetables in the clear RIC
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Left laying on food preparation surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIC and dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Two pans of refried beans sitting in ice with the lids firmly in place.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Rice, refried beans, shredded chicken, shredded beef, and pinto beans hot holding at improper temperatures on the steam table. Two additional pans of rice sitting on top of an oven.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Meats in the clear RIC, product in the WIC, and cheese dip out at room temperature, and cheese dip in front waitstation cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the waitstaff area clear cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment and Utensils, Air-Drying Required
Observation: Assorted metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the waitstaff area is being used as a dump station (ie. straw in sink). Cook line hand sink had some food debris down in the drain trap.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water in wiping cloth buckets applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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03/18/2014 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked beef and cooked chicken (prepared 11/11/13) were 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) (repeated violation)
Observation: Cut tomatoes in the line refrigerated maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the wait station reach-in cooler where the flan and milk are stored.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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11/12/2013 | Follow-up | |
The operator provided chlorine test strips, metal probe thermometers and an Employee Health policy during today's inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: A pan of 10/29/13 prepared pork carnitas, in the walk-in cooler was 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) (repeated violation)
Observation: Spanish rice in the cookline steamtable was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes in the cookline maketable unit across from the rolling rack pizza oven were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the wait station reach-in cooler where the flan and milk are stored and a cookline maketable unit, across from the cookline small conveyor pizza oven.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the front wait/beverage station is being used as a dump station ( straws and ice were observed in the handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
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10/30/2013 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health.
Remove PHFs from the burrito MUT cooler unit the thermostat can be adjusted or the unit can be serviced. Some items were placed on an ice bath so the unit can continue to be used on a limited basis.
Hand sinks are for handwashing only at all times. Nothing should be stored and/or dumped in them.
Store ice buckets inverted to allow for drainage. Keep handle stored up out of the ice machine.
Suggest making the salsa with pre-chilled ingredients to help with more rapid cooling of the product.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa, pico/slaw, cooked mushrooms in burrito MUT cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Multiple prepared ready-to-eat (RTE) items in the WIC were not properly dated for disposition. Current tags/stickers were not placed on various sauces and cooked meats.
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
Observation: Burrito MUT was not maintaining temperatures of 41 F or less.
Correction: Repair the burrito MUT 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 the burrito MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the waitstaff area being used as a dump station for ice.
Correction: The handwash facility identified above is to be used for washing hands only
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05/06/2013 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer water, and test kit. Reviewed employee health.
Make sure to leave product uncovered during the cooling process. Encourage putting product in the WIC after about a hour to help facilitate more rapid cooling.
- Critical: Cooling*
Observation: Cooked chicken breast 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: Rice 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.
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01/22/2013 | Routine | |
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