Critical violations must be corrected in 10 days. Kitchen manager and PIC are registered for the Servsafe class March 2016. Pupusas ingredients are cold hold , pupusas are made bare-handed , are cooked to 165 +F in the grill and are handled with spatula before being served.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked eggs are provided on the menu board, table tent or brochure without having an asterisk. The disclosure statement is included in the menu with asterisk, but the statement does not make reference to a specific food item on the menu( "huevo estrellado"-sunny side up egg.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the main unit table right door is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/24/2016 | Routine | |
Observed good cooling practices( Salsa de Chiles) and handwashing. No violations noted.
No violation noted during this evaluation. | 10/20/2015 | Routine | |
Monitor walk-in cooler and food that stored inside. Unit have been repaired a few times and has a history of not supporting 41 F or less.
- Ventilation Hood Systems - Filters
Observation: Grease extraction filters in the hood system - section is missing.
Correction: Replace missing section.
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05/20/2015 | Routine | |
The walk-in cooler supports proper temperature of 41 F and below. See temperatures above.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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02/23/2015 | Follow-up | |
Notes:
Part to the walk-in cooler motor have been ordered. Suggested to cook minimum quantity of food until unit gets repaired. Relocate all TCS in ready-to-eat form (salsa, chopped tomatoes, etc.) to other reliable refrigerator
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All food items in the walk-in cooler 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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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01/28/2015 | Follow-up | |
Notes:
The roof in storage room and bar area in the repair process, tiles are missing.
Data logger left overnight to figure out cold holding issue in the walk-in cooler.
ServSafe application handed to PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All food items in the walk-in cooler 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 - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floors around and underneath equipment 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.
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01/21/2015 | Routine | |
Notes:
Shellfish being served in the facility periodically. Please save tags for 90 days after the very last piece is sold from the bushel.
Critical violation must be corrected within 10 days. Do not apply pesticides on your own!
Non-critical violation must be corrected within 30 days.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the storage room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Tracking Powders - Pesticides*
Observation: Tracking powder pesticides are being used in the establishment
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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09/26/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Proper cooling methods observed during inspection.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Some holes along the ceiling/roof and back door observed.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar hand sink.
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.
- Physical Facilities in Good Repair
Observation: Roof is not maintained in good repair Missing ceiling tiles in the kitchen and storage room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/24/2014 | Routine | |
Validation inspection conducted by DSO for comparison to routine inspection conducted March 25th. PIC was verbally out-briefed.
No violation noted during this evaluation. | 03/31/2014 | Other | |
Notes:
A few PHFs inside walk-in cooler found at improper temperatures,. Discussed proper cooling methods and ask operator to monitor food temperatures after food was placed in the walk-in cooler and will continue to cool. Do not cover/cover loose during cooling inside refrigerator. Check temperature at the end of 6 hours cooling period, if food didn't reach 41 F , heat up to 165 F and start the process all over again.
The roof work in the process, protect equipment and food by covering or moving away. No work to be done during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Beef soup, beef ribs, black beans and pork intestine cold holding at improper temperatures in the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/25/2014 | Routine | |
All violations have been corrected since the last inspection.
Notes:
A few loose ceiling tiles noted in the facility, brought to the owner's attention.
No violation noted during this evaluation. | 12/26/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about December 27, 2013.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the low reach-in cooler.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS food items inside walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler is not maintaining cold holding temperature of 41 F or less.
Correction: Repair/adjust walk-in cooler to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the kitchen near warewashing area/freezer/back area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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12/18/2013 | Routine | |
All critical violations must be corrected within 10 days.
- Shellfish - Molluscan - Original Container
Observation: Clams are not stored in their original container. Clams are removed from original container, washed, mixed and portioned for freezing.
Correction: Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for clams when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed clams that has been received stored in mop sink.
Correction: Protect food from contamination after receipt by storing in single-use or single-service articles.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front white refrigeration unit..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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09/20/2013 | Routine | |
Critical violations must be corrected within 10 days.
Discussed proper cooling methods with kitchen cook.
- Critical: Cooling*
Observation: Salsa cooked yesterday 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) beef soup, cooked pork, rice, salsa, chicken spread and refried beans in the refrigeration units are 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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06/20/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Discussed proper cooling time and methods, also discussed and advised on bare hand contact with ready-to eat food.
New menu coming in next week with oysters on the menu and consumer advisory (per discussion with the owner).
Helpful handouts given to employees.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with her 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the low reach-in cooler.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Spanish rice after cooking was placed in the reach-in cooler in covered container. Container was placed in an ice water bath to cool.
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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked. Also, raw oysters are served in the restaurant, but they not on the menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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03/21/2013 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 12/18/2012 | Routine | |
Additional Food Temperatures (degrees F.):
Shrimp, Raw - 41, Tomatoes, cut - 40, Pico d Gallo - 41, American Cheese, slices - 34, Salsa - 37
NO violations noted at time of inspection.
Facility has accurate food testing thermometers, chlorine sanitizer test kit and 3-vat sink set-up on hand and in use.
Very clean, well organized and managed facility w/ a sound Food Safety program in place.
Left a brochure on the ServSafe class in Spanish coming up in March 2011 in Colonial Heights, VA.
No violation noted during this evaluation. | 01/27/2011 | Routine | |
Additional Food Temperatures (degrees F.):
Beef Steak, marinated - 41, Tripe, cooked - 41, Chicken Papusa, cooking - 201.
No violations noted at time of inspection.
3 compartment sink properly set-up with chlorine bleach sanitizer. Sanitizer tested high and was adjusted to 100 ppm in the sink and wiping cloth container.
No violation noted during this evaluation. | 10/27/2010 | Routine | |
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