The purpose of this visit is to conduct a risk factor assessment. Provided information about using time as a public health control. The manager will start to use time and create written information to identify the product.
- Critical: Handwashing / When to wash hands (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 that could contaminate the hands. Observed employees putting gloves on without washing hands first.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean glove proper handwashing frequencies will aid in the reduction of foodborne illness. MANAGER REQUESTED EMPLOYEE WASH HANDS PRIOR TO PUTTING GLOVES THEN RESUME FOOD PREPARATION.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored over ready to eat sauces in the walk in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. THE MANAGER REMOVED THE RAW CHICKEN FROM THE SHELF AND PLACED IN ANOTHER LOCATION THAT WOULD NOT RESULT IN CONTAMINATION.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Yuca
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. MANAGER IDENTIFIED THE PRODUCT WITH THE TIME STAMP.
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09/22/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
The facility was observed to be clean and organized.
Discussed active managerial control recognition program to the owner/manager on duty.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device is located over shelf used for cooling plantains at the dry storage area where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. MANAGER REMOVED THE INSECT CONTROL DEVICE TO ANOTHER LOCATION TO PREVENT CONTAMINATION TO THE FOOD THAT IS COOLING.
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03/09/2015 | Routine | |
There were no risk factor violations cited. It is recommended for the second time to place a thermometer inside the display warmer for the chicken. There needs to be a way to check the actual temperature in the warmer. It is also recommended to purchase new sink stoppers for the 3 vat sink.
Training was given to the person responsible for dishwashing on how to set up the 3 vat sink properly. Signage was posted above the 3 vat sink.
No violation noted during this evaluation. | 07/25/2014 | Risk Factor | |
This was a routine inspection. Fax or email a picture of the repaired pre-wash sprayer to the Health Department within 14 days. There is a new employee since the last inspection - August 2013. The employee health policy agreement form has been signed by the new employee. The next inspection will be in approximately six months.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: The warmer used to hot-hold rotisserie chicken does not have a temperature gauge.
Correction: Place an oven thermometer inside the warmer to be used to monitor the ambient air temperature of the warmer.
- Critical: Water / Capacity / Quantity and Availability (corrected on site)
Observation: The water at the back handsink was turned off - no hot or cold water. The handsink was not able to be used.
Correction: Leave the water turned on at the back handsink.
- Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Repair the pre-wash sprayer to provide an air gap of at least 2" above the top of the edge of the 3 vat sink.
- Plumbing / Maintained in Good Repair
Observation: The pre-wash sprayer is leaking.
Correction: Repair the pre-wash sprayer to eliminate the leak.
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01/23/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. In discussion with the person in charge, it was apparent that could cooling processes are in place. Deliveries are made early in the morning and receiving temperatures are taken. It is recommended to install a thermometer inside the warmer case to more easily monitor the hot hold temperature in the case. The next inspection will be in approximately six months.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: At the beginning of the inspection, the back handsink water supplies were turned off.
Correction: The handsink worked fine when the water was turned on. Handsinks must be completely functional at all times. Employees must be able to wash there hands as necessary.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Fly swatter was observed in the back handsink.
Correction: Handsinks must only be used for handwashing and must be completely accessible.
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08/20/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Water heater: Rinnai tankless RL94i
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Raise the pre-wash spray hose to raise the head of the spray hose approximately 2" above the top edge of the 3 vat sink.
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01/22/2013 | Routine | |
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