Observed good food handling practices during today's inspection.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods such as salsa (prepared in-house), chicken taco mix and cooked yuca 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station to the left of the three compartment sink is being used for purposes other than washing hands. Observed several whole raw chickens stored in this sink during preparation. Discussed with the person in charge. Chickens were removed, and sink basin was cleaned and sanitized during inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed both the front and rear door of the establishment propped open during today's inspection.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Vinyl coving along the wall leading to the rear door is missing in some areas and peeling away from the wall in others.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors along the cookline, along the wall leading to the rear door of the facility and under the dry storage shelving are 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/05/2015 | Routine | |
Discussed with Person in Charge:
1. Hot water has been fully restored in the facility. Thank you.
2. Continue working on eliminating pests in the facility.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a large bag of carrots stored on the floor near the rear door of the facility.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) salsa and cooked pork in the refrigerator, the food should have been discarded 5 and 3 ago, respectively. The salsa was to be discarded on 2/23/14 and the cooked pork on 2/25/2014. Both items were discarded by the person in charge.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the food preparation area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in several areas are noted to no longer be smooth or easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap all along the door frame of the rear door of the facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Observed several areas of the facility to be in disrepair. Observed holes in the wall and ceiling in the area of the hot water heater, coving is missing and/or in disprepair all along the wall behind the grill line, and the wall in the women's restroom is noted in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Observed a large adult roach crawling on the floor near the rear door of the facility.
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: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed 2 spray bottles of cleaning chemicals stored on a shelf with packets of ketchup. Employee relocated the chemicals.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/28/2014 | Routine | |
Operator contacted district interpreter on 2/21/2014 just before 5 PM to state hot water has been restored. EHS gave operator permission to re-open over the phone. Site visit was conducted 2/22/2014 at 11:00 AM. Hot water is 96'F at the hand sinks and 96'F at the 3 compartment sink. Water should reach 100'F at the hand sinks and 110'F at the three compartment sink. Operator will contact the repair man about adjusting the thermostat for the hot water heater and will add hot water to the wash and rinse water when washing dishes. Routine inspection will be conducted Friday, 2/28/2014.
No violation noted during this evaluation. | 02/22/2014 | Other | |
Arrival at facility to conduct a Routine Inspection with the assistance of an interpreter from the health district. Facility was noted to not have any hot water. The hot water heater began functioning improperly about a week ago. Hand sink water temperature was measured at 49'F and the in-use wash water in the wash basin of the three compartment sink was measured at 70'F. Operator was able to get repairman and electrician on the phone and it was determined the repairmen would be at the facility within a few hours. The operator agreed to close the facility until hot water could be restored. EHS gave the operator telephone numbers to contact the EHS once hot water has been restored. A site visit will be made by the EHS to verify hot water temperature prior to the facility re-opening.
No violation noted during this evaluation. | 02/21/2014 | Other | |
Discussed the following with Person in Charge:
1. Employee health policy. Recommend having employees review and sign the policy regularly.
2. The sandwich prep and reach in coolers will be repaired soon. In the meantime, all temperature control for safety foods will be stored in the working reach in coolers.
3. Recommend taking delivery temperatures of foods.
- 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. Observed employees changing gloves without washing hands in between.
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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employee washed hands a second time in the hand sink. Person in Charge instructed employee about which sink to use to wash his hands.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw shell eggs stored above whole muscle beef in the reach in cooler. Eggs were moved to bottom shelf.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice (123'F) hot holding at improper temperatures. Person in Charge agreed to discard the rice.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomato (63'F), and salsa (60'F) cold holding at improper temperatures in the sandwich prep cooler. Person in Charge moved the foods to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the garbage bags used to prepare chicken is not safe.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the grill table has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following physical facilities are noted not maintained in good repair: the wall behind the three compartment sink, the coving along the base of the wall near the handsink in the front of the facility, and the wall near the exhaust hood.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/17/2013 | Routine | |
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