Permit expires 4/30/16. Critical and repeat violations are expected to be corrected. I noticed a good improvement on cooling of cheese dip. You may call me for a reinspection. The lack of sufficient handsinks is still a concern. There must be a handsink at the bar. If thinking of doing any remodeling this issue must be addressed. Until that happens stress the importance of handwashing with your staff. I expect all wait staff to wash hands after removing dirty dishes from dining room tables.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(sugar or salt)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Sugar/salt uncovered in wait area.
Correction: Protect.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa in small refrigerator at the wait station found at 52 F.
Correction: Have unit serviced. In order to correct issue today PIC has agreed to mark with a 6 hour time. Once placed on time you must discard after time is up or when you close. You cannot put back into temperature control.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Ceviche de pescado has no mention that this is a raw food.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. .
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salsa or new bar unit.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution used at the bar.
Correction: Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener found dirty.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets stored uncovered.
Correction: Store covered or upside down.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There is no handwash lavatory at the bar, preventing routine handwashing by food workers.
Correction: Set up a sink as a handsink at the bar to allow convenient use by food workers. PIC put a sign up and removed food supplies from a sink at the bar.
- Plumbing System Maintained in Good Repair
Observation: Mop sink is dripping.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Rust found on ceiling vent above slicer. Broken floor tiles on cookline.
Correction: Remove rust. Replace broken tiles.
|
02/09/2016 | Routine | |
Ensure you leave someone in charge who understands the operation of your facility. Owner was not present and manager was on break leaving emplyee who seemed hesitant to be in charge. Manager arrived to discuss report. Mop room has rusty shelves. Personal medications were found in service area. Store these in a separate location. Steaks were being thawed in a bucket of water. Tripe being thawed in a bucket of water. These to be thawed under cold running water. Tripe was placed under running water and steak was removed from water and placed into refrigerator. Stews and posole were being cooled on counter and then placed into ice baths for cooling. Please stir during the cooling process. Management to work on correcting these risk factors within the facility.
- Critical: Hands - When to Wash*
Observation: Observed waiter bring in dirty dishes and leave kitchen without washing hands.
Correction: Management to discuss the importance of washing hands after handling dirty dishes with wait staff.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Open drinks found in service area.
Correction: Personal drinks to have lids and straws. This to be addressed to all workers.
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: White queso found on steam table at 44-134 F. It appears it was trying to be reheated.
Correction: Queso was placed onto a doube boiler on stove to reheat to 165 F. This must always be reheated rapidly prior to placing on steam table
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salsa found on counter at 73 F.
Correction: Maintain at 41 F or below. Consider placing salsa in portion containers on time control. You have up to 4 hours to serve them but then they must be discarded. Write a time control policy and track the time for this product.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No dates found on taquitos or chile rellenos.
Correction: Date when prepared. Cook added dates to pans.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Menu still lacks proper consumer advisory with disclosure and reminder. Ceviche is not marked raw.
Correction: I was told new menus may arrive within 3 weeks.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener found dirty.
Correction: Clean the can opener more frequently.
|
08/28/2015 | Risk Factor | |
Both the fish and the shrimp used for the cevice are farm raised. Information is on the packages. Permit Issued.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. THis is needed for shrimp and tilapia.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. No statement or description for those foods you serve raw,. (ceviche, fish)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. You must state that foods you serve raw or undercooked are raw or undercooked. The reminder is present but the disclosure is lacking.
|
05/29/2015 | Follow-up | |
10 repeat violations. Management to ensure repeat violations do not occur. At this time I cannot issue a permit. Please call our manager to schedule a reinspection. Your 30 day permit expires 5/30/15.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed server bus table and not wash hands.
Correction: PIC spoke with worker who then washed hands.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers.(sugar)
Correction: Label working containers.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Juices at bar are unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. THis is needed for shrimp and tilapia.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Carnitas found on table beside flat top at 110 F.
Correction: Maintain 135 F or higher. cook reheated product to 165 F +.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE)taquitos, flan, crab in the refrigeration unit is not properly dated for disposition.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. No statement or description for those foods you serve raw,. (ceviche, fish)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. You must state that foods you serve raw or undercooked are raw or undercooked. The reminder is present but the disclosure is lacking.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelf holding boxes of tortillas, storeroom shelves, mop room shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. You may paint bare wood with a washable paint.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium santizer.
Correction: Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: A tin can was reused as a scoop for rice.
Correction: Worker discarded. It is not cleanable.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Slicer found with food residue, knives were soiled and Oasis chute had slime.
Correction: Clean and sanitize (being corrected)
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Pitcher found inside bar handsink.
Correction: Handsink is for handwashing only. Pitcher was removed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in mop room and ceiling in storeroom are not smooth and cleanable.
Correction: I was told these will be done tonight.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Bar floor beside keg box is dirty. Wall in mop room has a sooty residue.
Correction: Clean thoroughly.
|
05/26/2015 | Follow-up | |
Cooling and hot holding and reheating must improve. You must train your staff in proper food safety. A floor plan of your renovation has not been submitted. This is expected for your file. You still have a lot of work to do before an annual permit will be issued. A 30 day permit is issued today. No other extension will be granted. Call me if you have questions. Call me when you have completed the violations for a reinspection. Your 30 day permit expires 5/30/15, however, I will only be available until May 26, 2015.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Juices at bar are unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Uncovered food in freezer.
Correction: Protect food.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. THis is needed for shrimp and tilapia.
- Critical: Reheating for Hot Holding*
Observation: A container of cheese dip had been placed into steam table for reheating.
Correction: You must reheat rapidly to 165F within two hours A steam table is a hot holding device not a heater. Heat cheese dip on a double boiler on top of the stove.
- Thawing (corrected on site)
Observation: Shrimp thawing in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Running water was turned on to complete thawing.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Ice/water bath was not surrounding containers of chicken broth or chicken.
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) (repeated violation)
Observation: Carnitas found under steam table at 109 F.
Correction: THis pan was placed onto stovetop for reheating to 165 F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE)taquitos, flan, crab in the refrigeration unit is not properly dated for disposition.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. No statement or description for those foods you serve raw,. (ceviche, fish)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. You must state that foods you serve raw or undercooked are raw or undercooked. The reminder is present but the disclosure is lacking.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelf holding boxes of tortillas, storeroom shelves, mop room shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. You may paint bare wood with a washable paint.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium santizer.
Correction: Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Water line to new prep sink is leaking. Drain from new prep sink in not aligned properly. Water is draining onto floor.
Correction: Plumbing issues to be resolved.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in mop room and storeroom are in poor repair. Wires hanging from mop room. Mop room wall is not smooth and cleanable. Holes in storeroom walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bar floor beside keg box is dirty. Wall in mop room has a sooty residue.
Correction: Clean thoroughly.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A styrofoam cup had blue liquid soap in it and it was found on the counter above the prep sink.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Separate cleaners from food equipment.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines for the employees are not labeled.
Correction: Label medicines for employees
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located in the wait area by utensils.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
04/30/2015 | Follow-up | |
Do not allow workers to store personal belongings such as a helmet on food shelves in storeroom. Spray hose at dish room has been wrapped with cloth. Remove the cloth. Workers to improve cooling practices. Kitchen renovation is to be completed. Remember to provide our office a floor plan of the kitchen for our files. I observed several waiters/waitress use the handsink in the kitchen. Please continue to stress the importance of this. You have many items that require correction before your permit will be renewed. It expires 4/30/15. Call me for reinspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open glass on shelf beside cookline.
Correction: Personal drinks to have lids and straws. Drink was discarded.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Juices at bar are unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Juice jugs found in ice bin at bar.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food Storage - Clean and Dry Location
Observation: Uncovered food in freezer.
Correction: Protect food.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. THis is needed for shrimp and tilapia.
- Critical: Cooling*
Observation: Cheese dip found at 57 F in covered plastic tubs inside walk in. This had been made yesterday.
Correction: Steps must be taken to cool quickly from 135 F to 70 F within 2 hours and then down to 41 F in four more hours. This food was discarded. Workers are to understand how to quickly cool all of the foods they prepare.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: 1. Poblano peppers found cooked and sitting on top of a plate on top of a pan on the steam table. They were 100 F. 2. A pot of carnitas found at 126 F on top of the stove without heat underneath.
Correction: You must maintain 135 F. Poblano peppers were discarded, carnitas returned to heat.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE)taquitos, flan, crab in the refrigeration unit is not properly dated for disposition.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. No statement or description for those foods you serve raw,. (ceviche, fish)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. You must state that foods you serve raw or undercooked are raw or undercooked. The reminder is present but the disclosure is lacking.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf holding boxes of tortillas, storeroom shelves, mop room shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. You may paint bare wood with a washable paint.
- Food Contact Surfaces - Cleanability*
Observation: A few pots found with pits and can no longer be cleaned.
Correction: Replace pots in poor repair.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium santizer.
Correction: Obtain a QT-10 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, Elevation or Sealing
Observation: Shelves inside walk in do not have 6 inch clearance for proper cleaning.
Correction: Shelve to be elevated 6 inches or on wheels.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen shelves found with heavy rust.
Correction: Remove rust.
- Single-Service and Single-Use Articles, Use Limitation
Observation: A tin can was found in the rice bin as a scoop.
Correction: Do not reuse cans. They are not cleanable. Provide a scoop with handle.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, sharp knives, oasis chute.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent to beer box is dusty, exterior to oasis machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Aluminum pans not protected.
Correction: Store upside down or under plastic.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. One worker was seen adding water to a pan of shrimp another was seen adding water to buckets of lettuce.
Correction: The handwash facility identified above is to be used for washing hands only Use the prep sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Missing at bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: One light burned out above flat grill.
Correction: Replace bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling is unfinished from renovation. Tile floor broken incorner of storeroom. Tile wall behind tea urns is in poor repair. Ceiling in mop room and storeroom is in poor repair. Wall in storeroom is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/14/2015 | Routine | |
Handsink has been temporarily repaired. Please provide floor plans for renovation. I'll be happy to review these with you.
No violation noted during this evaluation. | 04/02/2015 | Follow-up | |
Submit plans for renovation. Handsink to be convenient to dishroom and cookline. No handsink is available in kitchen. Workers are prepping. Observed no gloves worn by worker cutting tomatoes. This was corrected. Set up 3-c sink as a handsink for today. 3-c cannot be used to wash dishes until separate handsink is operational. Also observed open drink in kitchen. Personal drinks to have lids and straws. After discussing with my manager if handsink is not operational by tomorrow morning you may not open. Manager to monitor handwashing for kitchen and wait staff. Bar handsink had no soap or towels and no handwashing sign was posted. Provide floor plan as soon as possible. Handsink in wait area is missing. See previous plans on file. Refried beans were placed on steam table to reheat. This is unacceptable. You must reheat quickly on stove to 165 F before placing onto steam table. Beans were placed onto stove. Soap and towels were placed near 3-c sink. Workers are to wash hands before putting on gloves. Waitstaff told me they wash their hands in the restroom. This is also not proper since door must be opened. A sink in the wait area would be more convenient or the handsink near the dishroom would be acceptable for waitstaff handwashing. I left a copy of regulations abut submitting plans. This must be done. I also left a copy of the plans we have in your file.
No violation noted during this evaluation. | 04/01/2015 | Follow-up | |
Handsink was damaged last night. This is to be corrected immediately. Handwashing is essential to proper food safety. Establishment has installed a new freezer walk in and a new walk in refrigerator. Existing walk in was removed. Floor to be repaired where tile is missing. Coving to be installed along the wall. Ice machine has been relocated. 3-c sink used as a prep sink has been removed. I was told the existing handsink is being relocated to where it initially had been. This is further from the dishroom. Handsinks typically are to be convenient to food prep and dishwashing area as well as for servers to wash hands. Please provide an updated floor plan of your kitchen. Plans should have been submitted before renovation and the relocation of sinks. Your permit expires 4/30/15. I will return when construction is finished. PIC requested I return after next Wednesday.
No violation noted during this evaluation. | 03/31/2015 | Other | |
Shrimp is at risk for parasites. Since you serve raw shrimp you must provide information from vendor on whether shrimp is frozen properly or is farm raised/pellet fed. Provide QT-10 test strips for tablets used to sanitize at bar. Repair wall tile behind fryer and wall/ceiling area by roof hatch. Seal all bare wood. Cover single service items or turn upside down. Do not use a tin can as a scoop for rice. Repair wall by water heater. Provide a metal stemmed thermometer as soon as possible. This is needed to check temperatures of hot and cold foods. (Thermometer should range from 0-220 F) Clean floor/wall under and behind keg box. Permit expires 4/30/15. I was told owner intends to install a new walk in refrigerator with freezer. Walk in to have proper lighting throughout unit which is shielded, with cleanable floors, walls and ceilings.
- Critical: Cooling* (corrected on site)
Observation: Cheese dip found at temperatures ranging from 60 F to 63.8 F in covered plastic containers inside walk in. This was prepared last night per worker on cookline. REPEAT VIOLATION.
Correction: Owner discarded. Previous inspector has reviewed proper method to cool but apparently this was not followed. Owner to reinforce proper cooling procedure with all workers. Cool from 135 F to 70 F in two hours then down to 41 F in four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili rellenos found at 95 F on top of cheese dip container on service line.
Correction: You must maintain 41 F or below. Worker has agreed to discard by 3:30 PM since they were brought out at beginning of lunch period at 11:30 AM. Time expired, food discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Open hot dog pack, cooked tamales, ceviche, flautas, crab, potatoes found without dates.
Correction: TCS foods held for greater than 24 hours must have a date mark.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Menu was reviewed with owner. Menu is unclear as to what foods can be ordered undercooked by consumer. Identify only those foods that you allow to be served undercooked and tell consumer that they may have it undercooked if you will serve it that way.
Correction: Menu is to have a disclosure of those foods that can be undercooked (include ceviche) and reminder that eating undercooked eggs, seafood, beef may result in an increased chance of a food related illness.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled plastic container of blue liquid.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/30/2014 | Risk Factor | |
Notes: Watch temperature in line prep unit (marginal temps around 43F). Watch holding temp of tamales (133F) - marginal. Make sure make table is at <41F and hot food is all at >135F.
- Critical: Cooling* (corrected on site)
Observation: Observed cheese dip made yesterday improperly cooled still at 67-68F.
Correction: Discarded. Owner agreed to re-train staff to use deeper ice bath and to stir dip while cooling (shallow ice bath was being used and product wasn't stirred).
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08/21/2014 | Risk Factor | |
Good handwash and glove use observed. General cleanliness good. 50+ ppm chlorine at dishmachine. We also discussed - provide covered waste receptacle in women's room
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found flats of shell eggs over cut pineapple.
Correction: Store eggs below produce/fruit.
- Lighting, Intensity
Observation: Found light intensity of 37-63 foot candles in kitchen.
Correction: Provide 50+ foot candles wherever working with food.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Found unlabeled spray bottles (cleaners).
Correction: Provide accurate labels.
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04/24/2014 | Routine | |
All violations from the previous inspection have been corrected (820 A1, 820 A2). The walk in is now maintaining temperature.
Good handwashing.
No violation noted during this evaluation. | 09/24/2013 | Follow-up | |
Follow-up needed to check walk-in. Please call when repaired. Good handwash and glove changing. Cl2 50 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed carnitas stored half on/off flat top at 120F on side off flat top grill.
Correction: Keep entire pan on flat top or stir periodically to distribute heat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the walk-in cooler above 41F: potato filling 46F, ceviche 46F, cheese 46F, cheese dip 46. Air temperature is at 47F.
Correction: Called service to repair unit.
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09/19/2013 | Risk Factor | |
Complaint visit. Risk factor inspection conducted (see file). All food and dishes appeared sound, unadulterated. Found no evidence of straw wrappers or other debris in food served. Straws are kept in wait area separate of kitchen. Observed good handwashing procedures. Recommend reviewing with staff proper handwashing procedures (when to wash). Manager/owner was aware of the complaint.
No violation noted during this evaluation. | 09/19/2013 | Complaint | |
Note: watch carnitas at cook line, stir occasionally to distribute heat to ensure at least 135 degrees throughout product. When cooking, ice should surround container and be at same level as food. Chlorine 50 ppm. Excellent glove changing, handwashing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cut tomatoes at cook line at 53 degrees.
Correction: Maintain ice level to hold temperature at 41 degrees or less.
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06/05/2013 | Risk Factor | |
Note: watch walk-in cooler - marginal temperatures observed. Excellent glove use and handwashing. Chlorine 50 ppm. Ok for permit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food bins (flour, salt, etc.) not labeled.
Correction: Label container and lid.
- Utensils - In-Use - Between-Use Storage
Observation: Chip scoop stored with handle on chips.
Correction: Store handle out.
- Cooling Methods
Observation: Improper cooling methods for cheese dip (no ice bath used).
Correction: Put containers of cheese dip in ice water bath to help cool quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cut tomatoes at cook line at 49 degrees.
Correction: Keep ice level constant to maintain at 41 degrees or less.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer in need of cleaning.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Shelves in walk-in cooler need cleaning.
Correction: Clean regularly.
- Physical Facilities in Good Repair
Observation: Two missing wall tiles over fryers.
Correction: Repair/replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor by soda syrup boxes need cleaning.
Correction: Clean regularly.
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02/26/2013 | Routine | |
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