The purpose of this visit was to conduct a routine inspection.
NOTE:
- Please train employees how to make chlorine sanitizer properly. Observed higher concentration chlorine solution at wait station and low concentration at the cook line and 3-vat sink. Provided instructions with the manager on duty.
- Observed the water temperature gauze at the dish machine is not meeting the data plate requirement. Observed the water temperature at 118F during inspection. The dish machine technician is currently at site to check the machine.
- Observed asterisks on chicken items on the menu (Las Cruces, Pollo Avocado, Arroz Conpollo). Please remove the asterisks from these items.
- Active Managerial Control was discussed with the manager.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the sanitizer basin piping (upstairs) are leaking.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE PIPING AND FAUCET AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 30 DAYS.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Observed a roach at the cookline area.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. OBSRVED PEST CONTROL SERVICE RECEIPT FOR LAST THREE VISITS. PLEASE PROVIDE THE NEXT SERVICE RECEIPT TO THE HEALTH DEPARMENT WITH N 14 DAYS.
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02/12/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Cooling methods information and cooling temperature log was provided (in Spanish and English) to the PIC. Use the log as discussed.
- Observed the food containers were covered tight while cooling which might have led to temperature violation. Advised to leave the lid open until food items cooled completely.
- Employee Health Policy (Employee Illness Decision Guide for PIC) was provided.
- Active Managerial Control (AMC) information is shared with PIC and information provided.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hoursRed Chili cooling for more than 3 hours in the Penn Walk-in (basement) cooler a observed at 72°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Red Chili was reheated and blast chil.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooling method is missing time and temperature monitoring.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Green Chili (44F), Taco Meat (47F), Beans (44F), Rice with taco meat (44F) in the Penn walk-in Cooler (Basement).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Food items were relocated to a freezer to reduce the remperature.
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02/20/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection in conjunction with a foodborne illness investigation. Chlorine sanitizer concentration final rinse dishmachine/wiping cloth bucket: 50/100ppm. The following good retail practices were discussed during the inspection: 1) Provide chlorine test strips for 3 vat sink, dishmachine, and wiping cloth buckets. 2) Repair leak under dishmachine.
No violation noted during this evaluation. | 08/25/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors in conjunction with an unconfirmed foodborne illness investigation. Chlorine concentration dishmachine/wiping cloth bucket (initial,final): 100/0,200 ppm. Ambient temperature of downstairs walk-in freezer elevated due to approximately 20 trays of red chili sauce at 91 degrees F cooling at the time of inspection. Discussed adjustments to cooling procedure with PIC, including use of quick chill unit, ice baths, and limiting quantity of cooling foods foods to amounts that will not raise ambient cooler/freezer temperatures.
- Equipment / Good Repair / Operation
Observation: Grease extractors over deep fat fryers are missalligned creating large void spaces.
Correction: Allign greast extractors to eliminate void spaces and provide satisfactory grease extraction.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket near steam table at griddle with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NOTE: PIC had chlorine sanitizer concentration corrected. (200 ppm)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink closest to upstairs walk-in cooler being used to rinse wiping cloth.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Hand soap provided to handwashing sink closest to walk-in cooler (upstairs) during inspection.
- Physical Facilities Good Repair
Observation: Observed broken floor drain grate in basement near 2 large steam kettles.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/24/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. Chlorine sanitizer 3 vat sink: 100 ppm.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored immediately next to raw beef and sausage in 2 drawer/2dr prep cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
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12/13/2013 | Risk Factor | |
| No violation noted during this evaluation. | 05/31/2013 | Complaint | |
The purpose of this visit was to investigate a complaint. A routine inspection was conducted as part of the complaint investigation. Water heater information:AO Smith BTH 799-966. Chlorine sanitizing solution in wiping cloth bucket: 100 ppm. True 1 dr UC cooler and the Walk-in freezer #2, located downstairs, were not maintaining required ambient temperatures. Dishmachine was not providing required chlorine sanitizer concentration during the sanitizing rinse. Provide copies of service invoices for cooler, freezer, and dishmachine to Health Department within 72 hours. Discussed cooling methods with PIC. NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF INVOICES FOR COOLER, FREEZER, AND DISHMACHINE SERVICE TO THE HEALTH DEPARTMENT WITHIN 72 HOURS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken on same shelf, immediatey next to raw pork and raw beef. NOTE: PIC corrected the storage order during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: salsa in True 1 dr UC cooler (59 degrees F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC disposed of salsa.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Delfield 1 dr UC cooler. NOTE: Fully functional, accurate thermometers must be provided in all coolers in a location that allows easy viewing.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration/freezer unit is not operating properly and is unable to maintain required ambient temperatures: True 1 dr UC cooler
Correction: Bally walk-in freezer #2 (downstairs). NOTE: Service call scheduled for UC cooler during the inspection, and repair of walk-in freezer was already in progress at the time of inspection. Only PHF in UC cooler was disposed. Frozen foods still at satisfactory temperature at the time of inspeciton, but will be relocated to walk-in freezer #1 if repair is delayed.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: PIC scheduled service of the dishmachine during the inspection.
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05/31/2013 | Routine | |
.The purpose of this visit was to conduct a routine risk inspection. Water heater information: AO Smith BTH 799-966. Dish machine: CMA C-2 chemical sanitizer. Chlorine sanitizer concentration dish machine/wiping cloth buckets (2x): 75 ppm/ 100, 75. PIC provided invoice for latest pest control service on 2/27/13, and advised that pest control service is provided monthly or as needed. PIC provided invoice for hood service on 9/11/12. Proper cooling methods observed repeatedly during the inspection. Equipment temperature logs provided and reviewed. PIC to provide revised copy of carry-out menu with proper consumer advisory to Health Department within 10 days. Consumer advisory disclosure will be removed from all food items that do not require a consumer advisory (e.g. Chicken soup) on the next reprint of the dine-in menus.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored immediately next to raw beef in upstaires walk-in cooler. NOTE: PIC relocated chicken.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: ice cream balls in Delfield 2 dr freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoops were stored on top of ice machines or other location where subject to potential contamination.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Correction:
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory on the carry out menu for food item(s) that may be served raw and/or undercooked. Proper consumer advisory is provided for these food items on the dine-in menus. NOTE: PIC advised consumer advisery used to be on carry out menus, but was accidentally deleted on the most recent reprint.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Floor / Wall / Ceiling / Cleanability
Observation: Wall surface in mop closet is damaged and no longer smooth and easily cleanable.
Correction: Retore wall surface to smooth, easily cleanable condition.
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02/28/2013 | Routine | |
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