- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the pipe under the handsink (by glass door refrigerator) has a leak.
Correction: Have leaks repaired.
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01/14/2016 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee change gloves after cleaning but fail to wash hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw chicken being stored over other raw meats.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Store chicken on the bottom as chicken has the highest cook temperature.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed carne asada between 114-130 degrees.
Correction: Reheat the carne asada to 165 degrees, then hold at least at 135 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the large prep unit all around 44 degrees (top and bottom).
Correction: Have maintenance look at the unit to make sure it maintains food temperatures at 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several gaskets that are torn or starting to tear on the refrigeration units..
Correction: Replace torn gaskets on the refrigerators.
- Non-Food Contact Surfaces
Observation: Observed the floors of the walk-ins and the insides/outsides of the other refrigeration units in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Wipe out the insides of the coolers including the gaskets.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dish area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment and dishes preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the pipe under the handsink (by glass door refrigerator) has a leak. and the faucet/handles on the 3 compartment sink are dripping.
Correction: Have leaks repaired.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several broken tiles in the kitchen that need to be replaced, the coving around the kitchen is wearing off or missing in some places (by the walk-in and behind the grill), and the frame of the back door is broken, exposing unsealed wood.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors of the kitchen in need of cleaning.
Correction: Clean the floors regularly to prevent build up of food, grease, and debris (Be sure to get under and behind equipment.
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12/16/2015 | Routine | |
Seal around walk-in coolers needs repairing and cutting board by the steam tables needs to be flipped. Make sure employees drink bottles away from the kitchen and wash hands prior to returning to work.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee cleaning and then put on gloves to go back to work on the line without washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several clean dishes still soiled, with food debris.
Correction: Clean dishes thoroughly and let them air dry completely before stacking them.
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09/15/2015 | Risk Factor | |
Try and keep the lids of the prep units closed as much as possible.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed several employees chewing gum in the kitchen.
Correction: Discard gum.
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06/22/2015 | Follow-up | |
Observed several flies in the facility, have the pest control company come and treat for them.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee eating in the kitchen.
Correction: Do not eat or chew gum in the kitchen, employees must go out of the kitchen and away from food prep so they can eat.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the walk-in at 43 degrees, chicken in the prep unit at 45 degrees, and sauces at the front prep unit at 45 degrees.
Correction: Turn down the temperature in the meat walk-in and front prep unit or call maintenance to have them serviced.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed bottles of glass cleaner being stored right next to RTE tortillas.
Correction: Move chemicals to a safe location away from food, food prep areas, and food contact surfaces.
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05/29/2015 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting boarda on the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair
Observation: Leak under 3 compartment sink.
Correction: Maintenance has been called to fix the leak under the sink.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Coving around prep table and 3 compartment sink is missing.
Correction: Replace coving to cover the seal between the floor and the wall in order to prevent build-up of bacteria and food debris in the joint.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Several walls observed soiled.
Correction: Clean floors and walls regularly to prevent build-up of food debris and grease.
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01/05/2015 | Routine | |
Notes: Watch black beans (either maintain at >135F or cool quickly) - on stove at 103F - reheated to 165F. Watch cooling practices - ice water level should be the same as food level. Once IQF salmon is thawed, it must be opened to no longer be a ROP environment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in top wells of prep unit: chicken 43-45F, tomatoes 43F.
Correction: Temperature inside unit was ok (steak 41F), keep lid down over top wells, do not over fill wells to help maintain at <41F.
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08/26/2014 | Risk Factor | |
Notes: Open salmon portions once thawed. Coving peeling in areas, a few broken floor tiles. When moving racks of raw chicken, prevent too much dripping of raw juices.
Good facility sanitation. Very good date marking and cooling practices.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee place raw meat on grill then fail to change gloves before handling tortilla shells and clean wares.
Correction: Change gloves between raw and ready to eat foods.
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05/15/2014 | Risk Factor | |
All violations cited upon inspection (1/7/14) have been corrected. Good work.
No violation noted during this evaluation. | 01/24/2014 | Follow-up | |
Cook, hot hold and cold hold temperatures are safe. Good date labels. Adequate lighting 70-72 foot candles in prep area. We discussed: yucca loose in chest freezer
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed failures to use/change gloves.
Correction: Change gloves between raw meats and RTE foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Found raw chicken stored over limes (walk-in).
Correction: Store raw foods below RTE foods.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Found single serve cups stored on floor, used as scoops.
Correction: Store off floor, provide/use scoops.
- Physical Facilities in Good Repair
Observation: Repairs needed: freezer door, cove molding.
Correction: Repair.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Found 2 unlabeled spray bottles (oil, glass cleaner?).
Correction: Maintain accurate labels on all spray bottles.
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01/09/2014 | Routine | |
The deficiencies cited on preopening inspection (12/5/13) have been corrected. Chicken, cooked, to 193-204 degrees, Chicken, hot hold, at 177 degrees. Annual permit issued. Routine inspection to follow.
No violation noted during this evaluation. | 01/07/2014 | Other | |
Post handwash signs at hand sinks. Replace brackets on shelf at 3 part sink. Provide grease bin for fryer grease. Install self-closer on restroom doors.
QT tabs and test strips ok. NRSFP certificates at other location (will move).
Ok to operate (temp C.O.). Permit issued - post visible. Post no-smoking sign.
No violation noted during this evaluation. | 12/05/2013 | Pre-Opening | |
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