- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the grout for floor tiles in warewash area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/16/2016 | Routine | |
REMINDERS:
1) Monitor employees for handwashing.
2) Monitor cooling times for salsa and cut tomatoes.
3) Re-train all employees for the Employee Health Policy at least once in 6 months.
4) Check the sanitizer and victory was concentration using the correct test strips.
No violation noted during this evaluation. | 10/02/2015 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: steak top layer 126F, 130F, 109F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: the employee stirred the whole thing and then the steak was at 151F and 141F.
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04/02/2015 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked steak 100F, 123F, 131F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Discarded.
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03/04/2015 | Complaint | |
Adjust the temperature for the water heater to make sure it is capable of providing hot water at each hand washing sink (minimum 100F) and 3-vat sink (minimum 110F). Fax an invoice for fixing/adjusting hot water heater within 5 days.
Note: Whole muscle intact steak (verified by checking package).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken 126F and steak 121F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Discard steak and reheat chicken to 165F or above.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonia solution sanitizing solution. Observed avacado smasher dipped andd taken out in few seconds.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. 5) an exposure time of at least 1 minute for quaternary ammonia solution or by manufacturer instructions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at men's room 83F and women room 82F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. Note: The manager put the hose on the faucet. Discussed with the manager to make sure ther is air gap for the automated sanitizer dispenser at mop sink and/or cut the hose above flood rim level to prevent backflow.
- Physical Facilities Good Repair
Observation: Observed that the grout on the floor tile near 3-vat sink is not maintained in good repair. Water accumulates in the gaps in between tiles, which could result in pest attraction or further floor damage.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Re-grout the tiles in kitchen.
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02/26/2015 | Routine | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. FOOD SERVICE WORKER RINSED CUTTING DEVICE AND WENT TO SANITZER SINK AND DID NOT WASH IT WITH SOAP & WATER.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. WASHED, RINSED & SANITIZED AS DIRECTED BY CFM.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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." MANAGER WERE UNAWARE OF THE PURPOSE OF THIS REQUIREMENT AND THE REST OF THE CONTENTS IN THE RED FOLDER PACKAGE, THAT THEY WERE PREVIOUSLY GIVEN AND HAD INCOMPLETE PAPERWORK.
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)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink IN KITCHEN being used FOR FOOD PREP. FOOD WASTE IN SINK AND ON HANDLES..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ORAL & WRIITEN INFO. PROVIDED.
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09/11/2014 | Risk Factor | |
A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE COMPLAINT RECEIVED MAY 21, 2014, WAS REPORTED IN A SEPARATE COMPUTER FILE. NOTE
No violation noted during this evaluation. | 05/22/2014 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." POLICY PAPERWORK NOT COMPLETED FOR NEW EMPLOYEES AND IT WAS UNCLEAR AS TO WHETHER THE GUIDELINES RECOMMENDED IN THE PLAN PROVIDED WERE BEING FOLLOWED.
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)
- Plumbing / Maintained in Good Repair
Observation: The floor drain under 3 compartent sink sink basin at the is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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05/06/2014 | Routine | |
Complaint: Complainant had a steak burrito take-out bowl. She witnessed one live, white larvae after eating about half of the meal.
On site observations
No violation noted during this evaluation. | 11/25/2013 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken 46F & Beans 45F @ #2
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM said it temp. raised 2 hours before and they already called for repair. Discarded chicken.
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11/05/2013 | Risk Factor | |
The purpose of this visit is a routine assessment. PLEASE READ AND CORRECT ALL DEFICIENCIES. REMEMBER, 1) WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS, PLEASE TRAIN EMPLOYEES. 2) PLEASE FAX NEW EMPLOYEE'S EMPLOYEE HEALTH FORM #2, TO 703-385-9568 WITH-IN 10 DAYS.
- Refuse / Area / Clean (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. ENSURE BAGS OR SEALED BOXES ARE USED FOR ALL FOOD WASTE AND CLEAN-UP ALL SPILLS PROMPTLY.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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07/16/2013 | Routine | |
The purpose of this visit is a follow-up to check on the two door prep cooler. The unit has been repaired and is capable of maintaining phf at 41F or below.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: steak=119F, 130F @ serving line
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The quaternary Ammonium Compound Sanitizing Agent at the 3-vat sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The concentration of the QAC was noted to be 500ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Maintain QAC at a concentration of 200 ppm.
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11/23/2011 | Follow-up | |
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