It was noted during inspection that dumpster area is not smooth and non-absorbant.
- Cooling, Cooked Food (corrected on site)
Observation: Container of tamales, prepared previous night, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Tamales were discarded. CFM was informed to remind kitchen workers of best practices for cooling procedures.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Chicken for enchiladas hot holding at the improper temperature of 123 F. Reheated to 165 F+.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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12/17/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/21/2015 | Follow-up | |
Follow up will be conducted in 24 hours to determine compliance.
- Package Integrity (corrected on site)
Observation: Severely dented can of olives was observed in dry storage. Removed.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Tamales were at 47 F, cooked chicken was at 47 F, refried beans were at 46 F, in walk in. Items relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the kitchen is being used as a dump station. Corrected.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Poisonous or Toxic Materials/Separation/Storage (corrected on site)
Observation: Poisonous or toxic materials are stored above food, equipment, utensils, linens or single-service and single-use articles. Bacterial drain and trap cleaner was stored directly next to dishes stored as clean.
Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.
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08/20/2015 | Risk Factor | |
Follow up inspection will be conducted in 7 days to ensure proper functionality of walk in.
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Several containers of crab base and shrimp base in the back of the walk in were observed with mold build up on container surfaces. Discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. In use utensils were stored in water on griddle that was at 92 F. Corrected.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Time/Temperature Control for Safety Food, Cold Holding
Observation: Beef tamales were at 47 F, chili rellenos were at 48 F, inside walk in. Call for service had been placed morning of inspection prior to inspection.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength
Observation: The food processor in kitchen was home standard.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Temperature Measuring Devices, Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (Celsius) located in the True 2 door uprt in closet is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Equipment/Good Repair and Proper Adjustment
Observation: The True 2 door uprt at first kitchen entrance was observed with damaged door gasket.
The walk in was not maintaining an internal ambient temperature of 41 F or less.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the ware washing space were not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Refuse Areas, Curbed and Graded to Drain/Outside
Observation: The outdoor refuse area is not curbed and/or graded to drain.
Correction: Outside refuse areas shall be constructed in accordance with law and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. Hand soap dispenser at men's restroom hand sink was not dispensing handsoap. Corrrected with bottle of hand soap.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food. Lights burned out over kitchen prep area.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: Some wall damage was observed above first entrance prep table.
Some ceiling tiles in kitchen were stained.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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04/06/2015 | Routine | |
The grease interceptor is emptied once every three months.
- Non-Continuous Cooking for Raw Animal Foods
Observation: Raw animal (chicken & steak) foods that are cooked using a non-continuous process are not prepared or stored according to written procedures that have been approved by the regulatory authority. A sample procedure was left with the facility. It must be completed, submitted to our office for approval, once approved you must have on site for regulatory authority and you must be following the procedures. In the meantime you must stop partially cooking the steak and chicken.
Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Red salsa and half 'n' half cold holding at the improper temperatures of 51-63 F in the hall left two door refrigerator. The half 'n' half's were discarded and the salsa's were relocated to another refrigerator. Foods (shredded lettuce, shredded cheese, rice, salsa) inside the "Beverage Air" two door prep refrigerator are cold holding at the improper temperatures of 43-50 F. The unit must be adjusted/repaired to keep foods at or below 41 F throughout the day. The repairman was called to come in today. Chili rellenos found at 52 F stored on the top shelf on a box of beer in the hall right two door refrigerator. They were relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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12/22/2014 | Risk Factor | |
Yellow rice found cooling at 99 F inside the walk-in cooling unit, less than 2 hrs. Mouse droppings were observed around the 3-part sink (behind, on the lower floor).
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: A few ready to eat food inside the walk-in cooling unit prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: The hand sink by the dishwashing machine is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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09/05/2014 | Risk Factor | |
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The Oster and Hamilton Beach blenders at the bar are home standard.
Correction: Equipment must be commercial grade.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The kitchen hand sink was in need of re-sealing to wall.
Correction: Equipment must be maintained as properly functional.
- Floors, Walls, and Ceilings/Cleanability (repeated violation)
Observation: The acoustic ceiling tiles in the kitchen are not smooth and easily cleanable. Boxes of new tiles were in establishment with installation expected within the week.
Correction: Kitchen surfaces must be made of smooth and easily cleanable materials.
- Intensity/Lighting (repeated violation)
Observation: Several lights were out in the kitchen. New box of light bulbs were in establishment with installation expected within the week.
Correction: Kitchen prep areas must maintain 50 foot candles of illumination.
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05/27/2014 | Follow-up | |
- Person in Charge/Duties/Employees Sanitizing Equipment (corrected on site)
Observation: Three part sink was not set properly for sanitization purposes. Setup order was observed as soap, chlorine sanitizer, and soap.
Correction: Three part sink must be setup for proper sanitization as soap, warm clean water, and chlorine sanitizer.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An open beverage container was observed in food prep area.
Correction: Beverages in prep areas must be covered for protection from contamination.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Grated cheese was at 52 F, diced tomatoes were at 49 F in Bev Air 2 door prep. Potentially hazardous contents were removed.
Correction: Potentially hazardous food items must be maintained at 41 F or less.
- Equipment and Utensils/Durability and Strength
Observation: The Oster and Hamilton Beach blenders at the bar are home standard.
Correction: Equipment must be commercial grade.
- Temperature Measuring Devices, Food/Accuracy
Observation: The food thermometer was not accurate or able to be calibrated.
Correction: Food thermometer must be accurate and/or able to be calibrated for accuracy.
- Equipment/Good Repair and Proper Adjustment
Observation: The Bev Air 2 door prep unit was not maintaining an internal ambient temperature of 41 F or less. The unit was observed with deteriorated door gaskets.
The kitchen hand sink was in need of re-sealing to wall.
Correction: Equipment must be maintained as properly functional.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The door gaskets on the Centaur 2 door prep unit were in need of cleaning.
The compressor fan in the walk in was in need of cleaning.
The interior of the True 1 door uprt freezer in the kitchen was in need of cleaning.
The wire shelving next to grill was in need of cleaning.
Correction: Non food contact surfaces must be maintained in a clean and sanitary condition.
- Floors, Walls, and Ceilings/Cleanability
Observation: The acoustic ceiling tiles in the kitchen are not smooth and easily cleanable.
Correction: Kitchen surfaces must be made of smooth and easily cleanable materials.
- Light Bulbs, Protective Shielding
Observation: The light bulb in the walk in was not shielded.
The lights above the 3 part sink were not shielded.
Correction: Lights in refrigeration units and above ware washing area must be shielded.
- Hand Drying Provision (repeated violation)
Observation: Hand towel dispenser is not properly functional.
Correction: Hand towels must be available at hand washing sinks.
- Intensity/Lighting
Observation: Several lights were out in the kitchen.
Correction: Kitchen prep areas must maintain 50 foot candles of illumination.
- Physical Facilities/Repairing
Observation: A temporary type of patch was observed under the urinal in men's room.
Cove base damage observed under walk in door.
Floor tile damage was observed in side room with the upright refrigeration units.
Correction:
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04/17/2014 | Routine | |
- Critical: Cooling, Cooked Food
Observation: Yellow rice was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Pico de gallo at 50 F, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (repeated violation)
Observation: Several ready to eat food containers inside the walk-in cooling unit prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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11/12/2013 | Risk Factor | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Food is not protected from cross contamination from equipment and utensils. Uncovered container of cilantro was subject to contamination from compressor condensate in walk in.
Correction: Food shall be protected from cross contamination by cleaning equipment and utensils as specified under paragraph 4-602.11(A) and sanitizing as specified under section 4-703.11
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (repeated violation)
Observation: Chili relenos, guacamole, cooked chicken, cooked beef, prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Mechanical ware washing machine was not properly dispensing sanitizer. Three part sink was set up for use.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located in the kitchen was obsesrved with food debris in basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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07/10/2013 | Risk Factor | |
- Ice Used as Exterior Coolant, Prohibited as Ingredient/Preventing Contamination
Observation: Ice used as a medium for cooling the exterior surfaces of food is also used as food [Observed ice scoop in the ice bin with cold plate and tubing at the bar.]
Correction: After use as a medium for cooling exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. For example, ice used to store or display fish or packaged foods could become contaminated with microbes present on the fish or packaging. If this ice is then used as a food ingredient, it could contaminate the final product.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored [utensils found in standing water of 95ºF, cup found in the pico gallo, bowl found in a container of cooked rice
Correction: and ice scoop handles found laying in the ice].
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Foods (shredded cheese, diced tomatoes) inside the "Bev Air" 2-door prep refrigerator cold holding at the improper temperatures of 49-50ºF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the wiping cloth under the cutting board is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment and Utensils/Durability and Strength
Observation: The "Kenmore" chest freezer in the basement and the "Black 'n' Decker" blenders at the bar are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Beverage Air" 2-door prep refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design [foods not holding 41ºF or below.]
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The can opener is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use [apron & spoon found in the sink.]
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Refuse/Outdoor Storage Surface
Observation: The outdoor storage surface for refuse, recyclables, and returnables is not constructed of nonabsorbent material that is smooth, durable, and sloped to drain.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Floors, Walls, and Ceilings/Cleanability
Observation: The ceiling in the kitchen is not constructed so that it is smooth and easily cleanable [replace acoustic tiles with vinyl tiles].
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Light Bulbs, Protective Shielding
Observation: Some light bulbs in the kitchen and bar ceiling are not properly shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents [The back door is not self-closing.]
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing
Observation: There are some damaged floor tiles in the kitchen by the pot shelving. The wall/floor juncture is damaged under the kitchen handsink area.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The walls/fan guard in the walk-in refrigerator, and the walls in areas of the kitchen are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material [spray bottle].
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cantina Mexicana, 515 S 23rd St, Arlington, VA 22202 »