All previously cited violations were corrected.
No new violations observed.
No violation noted during this evaluation. | 12/29/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees observed eating (rice and chicken) on food prep table, where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Operator voluntarily instructed the employees to eat in designated area in dining room.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The ice used for consumption by customer is contaminated by a bottle of soda place on it.
Correction: Operator voluntarily removed said bottle and discarded top section of ice.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken stored over ready-to-eat (RTE) portioned vegetable salad in the refrigeration unit.
Correction: Operator voluntarily relocated said chicken.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw beef in that beef observed being thawed in room temperature.
Correction: Operator voluntarily placed it under cold running water.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
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12/17/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cheese, ham and tomatoes cold holding at improper temperatures in that said food were registered between 45 to 50 degrees F in low boy refrigeration unit. Said unit observed with lid not closed and the unit temperature was registered at 45 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs registered at 52 degrees F in reach in refrigeration unit. Said unit registered at 52 degrees F.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Operator voluntarily relocated said eggs to unit holding at 45 degree or less.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboards observed being used in low boy refrigeration unit.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discard said cardboards.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Cleanser - Availability
Observation: Soap and paper towel were not provided at the hand washing lavatory in the dishwashing area
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.
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06/16/2015 | Routine | |
follow up inspection to evaluate pest control measures.
Pest control reports observed from 11/18/14 and 12/2/14.
Live cockroaches observed during inspection. Powder has been removed/cleaned.
Continue with active pest control.
Much improved. Thank you.
No violation noted during this evaluation. | 12/12/2014 | Other | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (shell eggs above tomatoes)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing
Observation: Improper methods used to thaw beef.
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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Ice bin noted in need of cleaning and sanitizing.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Pests-Controlling Pests*
Observation: Numerous live and dead cockroaches observed.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Tracking Powders - Pesticides* (corrected on site)
Observation: Tracking powder pesticides are being used in the establishment (orthoboric acid).
Correction: Refrain from using pesticides as tracking powder in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.
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11/10/2014 | Routine | |
repeat violation: facility cooks large quantities of food in advance but does not cool within parameters. proper cooling methods are not self-initiated.
Discussed ongoing concerns and options for corrections with owner
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food handlers are eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Cooling* (corrected on site)
Observation: Perpared food noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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 - Cold Holding*
Observation: Food at prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shell egg held at room temperature and at 56F in display cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard is used to line shelves of coolers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard.
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07/14/2014 | Routine | |
employees identified employee health policy. explained to PIC.
noted many dead cockroaches, no live. please clean facility
Facility walls/floors noted in need of cleaning.
light in dishwash area is out and light in hood is out. replace lights.
- Critical: Hands - When to Wash*
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. (after eating and after cracking raw eggs and before food prep)
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: The food handler is eating/tasting while preparing food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eatso as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Wash hands after eating and before returning to work.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken at line hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked meats, refried beans 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.
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03/19/2014 | Risk Factor | |
Results of Datalogger for COOLING were discussed and copy left at facility.
COOLing methods are not adequate. MUST reach 135F to 70F in 2 hours and to 41F in 4 additional hours.
Recommend: preparing smaller quantities, cool smaller quantity in pans (metal) and immerse in ice bath deep enough to totally immerse cooling pans to level of food
No violation noted during this evaluation. | 12/06/2013 | Other | |
DATALOGGER STARTED FOR COOLING DOCUMENTATION.
Maintenance of floors and walls (in addition to cleaning) will need to be addressed. Discussed.
- Critical: Cooling* (repeated violation)
Observation: tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch:slicer
Correction: Clean and sanitize these surfaces for food contact. CORRECTION INITIATED
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for small flies.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/21/2013 | Routine | |
follow up inspection to verify correction made.
All items have been addressed. Thank you .
Continue to monitor cooling and cold holding temperatures.
No violation noted during this evaluation. | 09/10/2013 | Follow-up | |
PIC was counseled on overseeing operations of facility and ACTIVELY ensuring food safety is being followed.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to monitor COLD holding temperatures and proper COOLING procedures of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness and make necessary changes. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Cooling* (corrected on site)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
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 - Cold Holding*
Observation: Milk and eggs cold holding at improper temperatures.
Items in salad prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. ITEMS WERE RELOCATED. PROPER COLD HOLDING OF QUESO IS ESPECIALLY IMPORTANT FOR HIGHLY SUSEPTABLE POPULATIONS.
- Equipment - Good Repair and Proper Adjustment
Observation: White display cooler is not capable of cold holding foods at proper temperatures.
Correction: Repair or replace the cooler.
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08/15/2013 | Routine | |
Ice machine has been replaced. Thank you.
- Critical: Employee Health* (corrected on site)
Observation: PIC is not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. DISCUSSED. PROVIDED SIGNED FORM 1B IN SPANISH, ENGLISH AND KOREAN.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (PORK).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Prohibitions
Observation: Clean equipment/utensils were found stored onm the floor in the dishwash area.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Indoor Areas - Surface Characteristics
Observation: Dishwash area noted in need of maintenance. Walls are in need of repair- no longer cleanable/non absorbant. Legs of sink have been replaced with raw wood - not a cleanable/non absorbant surface.
Correction: Refinish or replace the indoor facilities so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
- Pests - Controlling Pests*
Observation: Live cockroaches observed in the dishwash area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. (observed monthly pest control reports).
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03/27/2013 | Routine | |
Follow up to inspection on 11/29/2012-separate visits to check on cooling progress. Purpose was to demonstrate proper cooling techniques needed to obtain proper temperature requirements.
Facility purchased multiple thermometers
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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.
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12/11/2012 | Follow-up | |
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