- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Provided copy of FDA Form 1B in Spanish
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulbs in outdoor storage shed and back or kitchen above unprotectetd food, single use, or single service articles are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door is left ajar.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottles of blue and yellow chemical are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/07/2015 | Routine | |
The operator provided a service invoice (Edwards Equipment Repair) dated 8/18/15 for servicing to refrigeration units. At this time, cooling/cold holding/hot holding and receiving logs were also issued.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level side ice machine drain line is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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08/24/2015 | Follow-up | |
The operator/manager on duty provided a digital metal probe thermometer, chlorine test strips and an Employee health policy during today's inspection.
Note: I discussed with the operator to confirm the installation of a backflow prevention device on the water line of the large ice machine.
Temperature Monitoring Logs were again issued to the operator/manager on duty.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( the ice scoop was observed laying in ice, in the ice machine ice bin)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: The cheese sauce, in the cookline hotwell, and prepared chili rellenos, being hot held on top of the steamtable, were hot holding at improper temperatures ( cheese sauce- 109F - 119F and chili rellenos-101F - 107F). The operator rapidly reheated the TCS food items prior to hot holding .
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple TCS food items in the cookline protein maketable unit, front wait undercounter cooler and carnitas in the walk-in cooler were cold holding at improper temperatures. The operator adjusted the thermostat on the cookline protein and front wait refrigerated units. Also the TCS food items were relocated to another refrigerated unit to rapidly cool
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets, by the side ice machine were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level side ice machine drain line is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture under and around the side handwash sink is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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08/13/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. Numerous staff/employees are current ServSafe CFMs.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prepared Chili rellenos (on top of the cookline steamtable) and cheese sauce in a warmer on the cookline were hot holding at improper temperatures (chili rellenos-104F, cheese sauce- 124F) . The operator rapidly reheated the TCS food product.
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)
Observation: A pan of carnitas in the walk-in cooler, cooked mushrooms, raw steak and chorizo on the cookline maketable unit, and salsa and white sauce in the front wait station cooler were cold holding at improper temperatures ( chorizo- 45F, cooked mushrooms-53F, raw steak-44F, carnitas- 51F, salsa-59F and white sauce-47F & 57F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/07/2015 | Routine | |
The operator provided an Employee Health policy, probe thermometer and chlorine test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The salsa and white sauce in the top inserts of the wait Delfield cooler were cold holding at improper temperatures (salsa- 45F, white sauce- 43F). The operator removed the food products and rapidly cooled the food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A container of cleaner was observed stored adjacent to canned products and above spices on the side storage rack, in the back prep area. Cleaners were are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The operator removed the chemical to the chemical storage area.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/11/2014 | Routine | |
All of the previous violations have been corrected at this time. The facility has instituted a change in the cooling process with documenting the cooling temperatures and achieving at or below 70 degrees F within 2 hours and below or at 41 degrees F within 6 hours from 135 degrees F (smaller cooling containers, ice bath and ice wands are utilized in the cooling process). Cooling parameters were again discussed during today's follow-up inspection. In addition, the individually portioned salsa are currently being kept under refrigeration at the front wait station cooler.
No violation noted during this evaluation. | 09/15/2014 | Follow-up | |
Addl Temp: Salsa (FS wait station)-43F-54F, white sauce (FS wait station)-43-46, cheese sauce-143F/141F, ground meat-177F, cooked beef-176F, tomatillo sauce-153F, pico-41F, chicken stock/base (cooling)-88F, raw ground meat roll-38F
Note: The operator provided a metal probe thermometer, chlorine test strips and an Emplo concerning the tray of portioned salsas held at room temperature during the busy time period(s).
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers ( bulk beans and rice, in the outside storage shed).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( containers of lettuce were stored directly on the floor in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Multiple food products prepared 9/1 - 9/2/14 in the walk-in cooler, cut tomatoes, portioned beef, raw shrimp, hamburger patties on/in the cookline Continental refrigerated maketable unit and white sauce and salsa at the front wait station were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on the threaded faucet ( under the rear handsink), as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Light Bulbs Protective Shielding
Observation: Light bulbs, by the food processing area ice machine, were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests ( Several live flies were observed in the rear prep and warewashing areas)
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.
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09/03/2014 | Routine | |
All of the other previously cited violations have been corrected during today's compliance inspection. I discussed with the operator to monitor the food product temperatures as the product cools and during cold holding with the calibrated food product temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked shredded chicken, carnitas in the walk-in cooler and salsa in the front undercounter salsa cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/12/2014 | Follow-up | |
Addl Temp: carnitas-42F, shredded chicken (2 hrs prior)-84F, milk-40F, chicken broth (cooling)-63F, carnitas-43F, pico (cooling)-45F
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. Information concerning cooling and food storage were issued to the person-in-charge a this time. A re-inspection is scheduled on/about 5/2/14,
- 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 ( trays of raw chicken were observed stored above seafood product in the walk-in cooler)
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (the ice scoop was observed in a cup of standing water in the side dessert area, in the kitchen)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Large containers if cheese sauce prepared 4/24/14 were noted not being adequately cooled to prevent the growth of harmful bacteria.( the containers of cheese sauce measured 53 degrees F)
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: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled cut tomatoes in the cookline maketable unit were not being adequately cooled to prevent the growth of harmful bacteria ( cut tomatoes measured 45 degrees F).
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa in the front wait salsa cooler, hamburger patties, steak and raw chicken in the cookline refrigerated maketable unit, carnitas in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/25/2014 | Routine | |
All of the violations cited 12/12/13 have been corrected. In addition, management have instituted additional measures ( the use of an ice wand/stick) that will be utilized during the cooling process of specific food products. Thermometer calibration and cooling parameters were again discussed at this time.
No violation noted during this evaluation. | 12/20/2013 | Follow-up | |
Addl Temps: Beef soup (cooling)- 93F, cooked pork- 42F, hamburger-42F, steak- 42F, chorizo- 41F, enchilada sauce-155F, cheese sauce-138F.
Cooling parameters and cooling methods were discussed with the person-in-charge during today's inspection. The operator provided a probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Critical: Cooling* (corrected on site)
Observation: Chili rellenos (prepared 12/9/13), shredded chicken (prepared 12/11/13), white sauce and cheese sauce (prepared 12/11/13) , in the walk-in cooler, were noted not being adequately cooled to prevent the growth of harmful bacteria (cheese sauce measured 57 degrees F, shredded chicken measured 43 degrees F, white sauce measured 44 degrees F and the chili rellenos measured 43 degrees F).
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The white sauce and salsa in the wait refrigeration unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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12/12/2013 | Routine | |
Addl temps:
shredded chicken-41F, chili rellenos-39F, cooked potatoes-38F, raw chicken/raw beef-40F, cut tomatoes-42F.
The operator provided a metal probe thermometer, chlorine test strips and a review of the Employee Health policy occurred at this time.
- Critical: Hands - When to Wash* (corrected on site)
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 (the male dishwasher was observed handling clean equipment/pans without washing his hands after handling soiled pans/equipment).
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers (bulk sugar and chips container).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese sauce and salsa in the front wait cooler and large containers of cheese sauce (prepared 8/12/13) in the walk-in cooler were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/14/2013 | Routine | |
The facility will monitor and relocate the TCS products within the walk-in cooler for optimum cold holding temperatures of 41 degrees F or below, as stated by the person-in-charge.
- Light Bulbs Protective Shielding (repeated violation)
Observation: A light bulb in the walk-in cooler unit was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/03/2013 | Follow-up | |
The facility provided a metal probe thermometer, chlorine test strips and Employee Health policy was discussed and issued during today's inspection.
- 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 (open employee drink cup was observed on the cookline).
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.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation (observe male food worker prepare customer order, rinse equipment/pan with the dishmachine sprayer hose and then return to the line to prepare a customer order with the same gloved hands)
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili rellenos on the cookline steamtable was observed hot holding at improper temperatures.
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)
Observation: Raw chicken and cut tomatoes on the cookline raw maketable unit and salad maketable unit was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment warewashing sink was observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk-in cooler unit was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/25/2013 | Routine | |
Excellent cooling practices observed.
Suggested to keep the top portion of make-up units covered when not busy.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: PHFs items in the top portion of left make-up unit, salsa and white sauce in the front salsa refrigerator 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: Front salsa cold holding unit was observed in a condition that prevents necessary maintenance and not supporting cold holding temperature of 41 F or less.
Correction: Repair the salsa refrigerator 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.
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12/03/2012 | Routine | |
All critical violations must be corrected immediately.
Person in charge must monitor food temperatures in the left prep cooler and front salsa cooler and record it at least 2 times a day. Records will be available upon request.
Ensure that reheating temperature reaches 165 F when reheating food for next day service.
- Critical: Cooling* (repeated violation)
Observation: Cheese sauce and cooked beef in the walk-in cooler cooked the day before 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 from 70°F to 41°F or below within 4 hours. 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes, raw chicken, raw beef (left refrigeration unit) and white sauce and salsa (front cooler) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/08/2012 | Routine | |
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