The above items were corrected. Maintain the corrected items. The dish machine was sanitizing with chlorine with a concentration of 50 ppm and was good.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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 - Hot Holding* (corrected on site)
Observation: Spanish rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Item was corrected and reheated.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/02/2016 | Routine | |
All food temperatures were within the acceptable range. The dish machine was sanitizing with chlorine and the concentration was good @ 50 ppm.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The chef is drinking from an container with a flip top lid in the food preparation area. The employees hands/glove come in contact with the lid where the employees lip comes in contact with the lid.
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.
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10/26/2015 | Routine | |
- Food - Potentially Hazardous Food - Slacking (corrected on site)
Observation: Frozen food slacked at improper temperatures.
Correction: Slack frozen potentially hazardous food to moderate the temperature at 41°F (45°F) or less or at any temperature if the food remains frozen.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) salsa 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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 - Good Repair and Proper Adjustment
Observation: The cover for one of the bolt is missing
Correction: Please make sure to have the plastic cover on the bolt to avoid corrosion
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/06/2015 | Routine | |
The above item was corrected. Chicken enchilada and seafood soup was observed cooling in ice bath during inspections. Good cooling practices observed. The under counter cooler was not holding food temperatures at or below 41 degrees F and was turned down. Need to monitor the food temperatures in the coolers and on line every day. The health department permit has expired. An application was left with firm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pico and hard boiled eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Product was moved to a cooler holding foods at 36 degrees F.
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03/30/2015 | Routine | |
Make sure you properly train the personnel cleaning dishes. Manager provide information on reportable illnesses.
- Gloves - Use Limitation (corrected on site)
Observation: Employee observed handling dirty dishes with gloves on then proceeded to wipe gloves off to handle clean food utensils.
Correction: Discard gloves once soiled.
- 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. Item discard since it did not meet cooling requirements.
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10/29/2014 | Routine | |
The above items were corrected on the spot. A review of hot holding, re=heating, and cooling was done. Kitchen staff provided info on reportable illnesses. Cook temperatures were good.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. The rice was reheated.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large gray plastic tub. The tub was ran through the dish machine but the dish machine was not sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Need to check to ensure the dish machine is sanitizing before using it daily. Today's items were pulled to be cleaned and sanitized at 3 compartment sink. Do not use dish machine until it has been repaired.
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07/09/2014 | Risk Factor | |
Manager provided information on reportable illnesses. The dish machine was sanitizing with chlorine and was good @ 50 ppm. Cold holding temperatures were within the acceptable range. Equipment was working well. The health department permit to operate has expired. An application was left with manager. Apply for a new health department permit to operate this week.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed washing utensils than handling clean and sanitized utensils without washing their hands.
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. Corrected. Dishes were put back into the dish machine.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Several containers of cooked food items were observed in the reach in cooler without covers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spanish rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) reach in cooler 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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03/12/2014 | Routine | |
No violations observed. All previously cited violations were corrected. PHF/TCS is being cooled appropriately and documented. Facility in excellent condition.
No violation noted during this evaluation. | 12/12/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use in that two scoops observed stored in standing water.
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: Reheating for Hot Holding* (corrected on site)
Observation: The Mexican rice was registered at 120 degrees F. As per the operator said rice was taken from walk in refrigerator and placed on hot holding table without reheating the food to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Operator voluntarily discarded said food.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chicken enchiladas and refried beans noted not being adequately cooled to prevent the growth of harmful bacteria in that said food were tested at 46 and 52 degrees F respectively in walk in refrigerator. Said food had been cooling in said location for more than 12 hours as per the operator.
Correction: Operator voluntarily discarded said food.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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken breast and beef strips hot holding at improper temperatures in that said food were tested at 108 and 90 degrees F in hot holding table. As per the operator said food were cooked and placed in said unit to hot hold.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Cutting Surfaces
Observation: The cutting board on low boy refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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11/21/2013 | Routine | |
The temperature of cooling foods needs to be monitored more often to make sure it is cooling fast enough to slow the growth of pathogens. Cold and hot holding of foods were good. Manager provided info on reportable illness.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Rice 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. Item was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) stew 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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07/25/2013 | Risk Factor | |
This is the first operational inspection of this restaurant since it has opened. Manager needs to continue training all staff in their duties. Need to monitor the cooling of foods more closely. Need to post the health department permit in view of the public. The dish machine was sanitizing with chlorine and was good @ 50 ppm.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee was observed rinsing hands at the dirty dish rinse area instead of washing hands at hand sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- 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 refrigeration unit.
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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)
Observation: 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. Item was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken breast hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Item discarded.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/18/2013 | Routine | |
Apply for a health department permit to operate. An application was left with the manager. Items from previous inspection had been corrected.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/04/2013 | Pre-Opening | |
The water line to the ice machine is lacking the back-flow preventer on line. Install an approved black siphonage device on water line going to the ice machine. Raw wood in the waiter station area. Seal all raw wood in wet areas. The hand sink is stationed next to a ice bin in bar area. Provide a splash gaur for the hand sink.
No violation noted during this evaluation. | 01/28/2013 | Pre-Opening | |
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