This visit was made to conduct a routine inspection. The following items need long term correction:
- Time/temperature control for safety foods (TCS) shall be properly cooled from 135°
F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was improperly stored above beef in the walk-in refrigerator. The chicken was relocated to the bottom shelf in the walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping each cloths between use on the prep table. Wiping cloth must be placed in sanitizer solution after each use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food are in large pan cooling on the floor. Food were relocated to a prep table.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the beef was covered and stacked during the cooling process. Keep food uncovered until it reaches 41°F the cover and date mark.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The faucets are in poor repair at the main hand sink in the kitchen. Repair the hand sink in 24 hours so that hand sinks are convenient and adequate in number.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the front kitchen handwashing sink. Soap provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible. (rear kitchen hand sink) EHS provided signage duing the inspection.
Correction: Sign that is posted is to be clearly visible to notify food employees to wash their hands.
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10/14/2015 | Routine | |
Repeat violations are subject to fines.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (beef and fish) stored over ready-to-eat food (cooked potatoes and chicken) in the refrigerated drawers. The raw beef and fish were relocated to the bottom drawer during the inspection.
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.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: dry storage area and walk-in refrigerator. The salt, black pepper and roasted tomatoes were not overed.
Correction: Foods shall remain covered at all times.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the slier and bulk storage bins.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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06/19/2015 | Routine | |
| No violation noted during this evaluation. | 02/03/2015 | Complaint | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking and bottled water containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen) Bottled waters were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- 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. Partially cooked pork is improperly stored above salsa in the reach-in refrigerator. The pork was relocated to the walk-in refrigerator.
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.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device used to measure cold or hot foods is not accurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for QUATS sanitizing solution. Food containers were dipped in the sanitizer. EHS instructed the FPM on the correct procedure of the 3 compartment sink.
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Stainless steel food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections/ piping under the 3 compartment sinks are splashing water on the floor when the sinks are drained. Repair the plumbing problem within 30 days.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/03/2015 | Routine | |
This visit was made to conduct a pre-opening inspection. Please correct the following items:
1) Provide 50 foot candles of light over prep table next to broiler, over small prep table and range in the back of the house.
*2) Install back-splash on self-serve area (salsa bar & drink stations)
*3) Provide and install cover for the self-serve salsa bar (ceiling above is not smooth, durable and easily cleanable)
4) Install mop rack
*5) Caulk along back-splashes and areas where needed.
6) Install lockers or hooks for employee belongings (designate area).
Correct items discussed (*) above prior to opening, all others within 30 days.
Note- Item #24 (under counter cooler was not installed at this time), it will be installed when it arrives.
- Provided EHP poster and "inspection report" sticker
Recommend issuance of AHD permit.
Ok for C/O
No violation noted during this evaluation. | 12/11/2014 | Pre-Opening | |
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