All temperatures were taken internally unless otherwise noted.
- Gloves - Use Limitation (repeated violation)
Observation: Employee was observed tasting food with gloves and blowing up gloves with his mouth and putting them on.
Correction: Change gloves at any time they may have been contaminated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Refried beans 43*F-45*F( walk-in) Butter block 45*F( make table), Baked potato 45*F (make table), cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep make table lid closed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) refried beans, pork, beef, chicken in the walk-in 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishwasher was not dispensing the proper ppm of sanitizer.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
09/02/2015 | Routine | |
all food temperatures observed are internal unless otherwise noted.
- Critical: Employee Health*
Observation: ALL Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Guidance documents in spanish and english to be provided to the PIC.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle and cut raw beef, place beef on the grill, and begin to handle RTE food (tortillas) and utensils without removing gloves and washing hands.
Correction: EHS had a lengthy discussion with PIC who translated to all cooks present regarding handling raw animal foods and then ready to eat foods. After handling RAW animal foods, gloves are to be removed and hands shall be washed before continuing food preparation. Tortillas and contents reheated in microwave to 165* before service.
- Gloves - Use Limitation (corrected on site)
Observation: Single use gloves not properly used (see section 13 under 540).
Correction: Single use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Cooling Methods
Observation: Improper methods used to cool pico (47*) on make table.
Correction: The make table is not designed to COOL foods back down to 41*--it is designed to MAINTAIN Cold foods (41* or lower) cold. Use approved methods such as devised in the Risk Control Plan that was implemented on September 25, 2014 (attached with this inspection).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice (43*) in walk-in cooler and raw beef (43*) on fajita make table are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous/time-temperature control for safety foods at or below 41*.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat foods such as rice, shredded chicken, shredded beef, pork carnitas, and ranch are not labeled with a use by date.
Correction: Ready to eat food shall be labeled for use within 7 days from preparation (day 1 is day food cooked/prepared).
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Bi-metal thermometer is not tip-sensitive (digital food thermometer not operational).
Correction: Provide additional thermometer that is tip-sensitive or replace the battery in the digital food thermometer present.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are no longer sealed to the adjoining walls:
1) three compartment sink
2) hand sink next to three compartment sink
3) clean-side drainboard of dish machine
Correction: Seal the equipment to the walls.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Water pitcher stored in the hand sink. Also, water pitcher being filled at the hand sink.
Correction: Advised employee that hand sinks are for hand washing only. Discontinue storing items in the hand sink that may otherwise block the hand sink from being used.
- Critical: Backflow Prevention*
Observation: Sufficient air gaps not provided at the flood rim level of the waste drain lines at the curbed mop sink and the waste drain line.
Correction: Cut the waste drain lines so there is an air gap of at least 2 inches above the flood rim level of the listed areas.
- Toilet Room Receptacle Covered
Observation: No covered trash can in the women's restroom.
Correction: Provide a covered trash can in the women's restroom.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door is open.
Correction: Maintain outside dumpster doors and lids closed when not in continuous use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles improperly stored at the hand sink.
Correction: Corrected. Discontinue storing chemical spray bottles where food and food equipment may become contaminated.
|
03/16/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Pork carnitas prepared last night and stored in the walk in cooler (51-53*) 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. Advised to discard.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling fresh salsa were not adequate--salsa was prepared this morning from ingredients stored at ambient air and placed on the condiment make table rail. Salsa observed at 71-72*
Correction: Corrected by setting up proper ice bath. Within 30 minutes salsa in ice bath cooled to 49*. Continue to stir frequently. The make table rail CANNOT COOL the salsa to 41* within 4 hours. 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF/TCS foods in the walk-in cooler are cold holding at improper temperatures: rice, shredded chicken, pork carnitas observed at 45-49*.
Correction: Cold hold PHF/TCS foods at or below 41*. Items were placed in ice bath. Refer to section 31 under 1450.
- Cooling, Heating, and Holding Capacities
Observation: The walk in cooler is cold holding potentially hazardous/time-temperature control for safety foods at improper temperatures.
Correction: Provide additional refrigeration necessary to maintain food items at or below 41* or have unit serviced. Improper food storage temperatures are a major contributing factor to foodborne illness. Per employees, the fan unit froze up so staff adjusted the thermostat to a higher temperature. During evaluation, the thermostat was adjusted again and phf/tcs foods were placed in ice baths.
|
10/01/2014 | Follow-up | |
Follow up to check temperatures of make tables and of various foods cooling and cold holding. Food and equipment temperatures were SIGNIFICANTLY IMPROVED. At time of visit the refrigeration technical specialist was on site servicing all the units. The condiment make table was not in use at time of evaluation as it was still being serviced. The technician found the unit to have a leak in coolant and was repairing and refilling the coolant (freon). EHS to provide risk control plan to operator early next week regarding cooling and cold holding on the make table rails.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to describe the 5 reportable diseases that are transmissible through food as identified by the State Food Regulations.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled shredded cheese (45*) and pico (43-45*) prepared earlier this morning are not being adequately cooled to prevent the growth of harmful bacteria.
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: Beef (46*) and chicken (43-44*) cold holding on the fajita make table at improper temperatures.
Correction: Cold hold phf/tcs foods at or below 41*.
|
09/26/2014 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the 5 reportable diseases that are transmissible through food as identified by the State Food Regulations.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: One of the cooks is chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Corrected. Provide a designated area where employees may eat, drink, smoke, chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled guacamole with diced tomatoes, pico, sliced tomatoes, ranch, fresh salsa are not being adequately cooled to prevent the growth of harmful bacteria.
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. Guacamole discarded and pico and sliced tomatoes were cooked on the grill. Advised to discard ranch and salsa at 4:30 pm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Top portion of shredded chicken on steam table hot holding at 109* (bottom at 191*).
Correction: Corrected. Hot hold potentially hazardous/time-temperature control for safety (phf/tcs) foods at least 135*. The food is filled to the top rim of the container. Advised that the food shall be stirred frequently and to also cover the pan with a lid to help keep the food hot.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple phf/tcs foods are cold holding at improper temperatures: sour cream (43-36*), shredded cheese (51-53*), raw beef and raw chicken (53-54*) on both make table rails
Correction: shrimp and chorizo (both 45*) inside the grill make table
|
09/25/2014 | Risk Factor | |
All food temperatures taken were internal.
- Person in Charge (corrected on site)
Observation: Hampton Certified Food Manager certificate was expired.
Correction: Person designated to be the Registered Certified Food Manager needs to obtain a Certified Food Manager. Operator came in the same day after inspection and obtained CFM certificate.
- Person in Charge (corrected on site)
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.
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to change his gloves and wash his hands after contaminating his hands by touching his personal beverage straw to his beverage before engaging in food preparation.
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.
- Cooling Methods
Observation: Food containers for cooling refried beans are arranged as not to allow for maximum heat transfer. The beans were stored in a six inch line pan with the lid covering the beans.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Following foods were found cold holding at improper temperatures: 1) rice 44°F-45°F, 2) beans 42°F-43°F 3) beef 45°F, 4) chicken 45°F, 5) beans 46°F-49°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommended that any items that were prepared the day before be discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the inside sections of the service counter at the bar is not corrosion resistant, nonabsorbent, and/or smooth. Bare wood was present. The section that was painted had chips in the paint.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the ice of bare wood.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1.Shelving in the walk-in is rusty.
2.Shelving under prep table where meat slicer sits is rusty
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Equipment - Cutting Surfaces
Observation: The cutting board at the make table used to store sauces is heavily pitted. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Gaskets dirty on the doors located at the undercounter cooler at the cookline.
2. Racks inside of the beer cooler were dirty.
3. Inside of the dishwash undercounter staging cabinet observed with dirty shelving.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster outside was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Backsplash located at the mop sink wall was not sealed to the wall. Sippage of water was present around the area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/28/2014 | Routine | |
discussed cooling of tamales with CFM -- -advised once cooled and cooling started they need to be laid flat on bake tray or large hotel pan and placed into the walk in uncovered . Product is to cool from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours ( or faster )
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: shredded chicken holding under the steamline for " dinner " --they wait until pan of product emptied at lunch to put back up pan on the line --- was 112-117
Correction: advised staff to reheat to > 165 ( they reheated to > 170 ) and place product on the steamline -- covered -- and place the pan of lunch shredded chicken on top of it ( it will remain at > 135 until finished --about 2 cups of product
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: faijita beef topline prep unit was 45/ 46 top of the mass and 41 at the bottom of the mass . Lid of prep unit open
Correction: advised staff to rotate product and to close the lid . Advised product must be kept at <=41 degrees
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: flan made 2/18 was not date labeled
Correction: instructed cook to label product with the date made -- and there is a 7 day use period
- Food Contact Surfaces - Cleanability*
Observation: hair line cracks in the beverage tumblers / glasses
plates are chipped on the underside / rim
Correction: replace damaged glasses and plates
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: >> sealant at the clean drainboard backsplash of the dish machine is no longer secure / in good repair
>> sealant over the left basin back splash of the 3 compartment sink is mildewed
Correction: >> recaulk clean drainboard to the wall
>> remove mildewed caulk and reapply new caulk in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gasket ( left ) of the upright freezer is split
>> several booth seat cushions are split
>> right door handle grip of the salsa unit has corner broken off
Correction: >> replace split gasket upright freezer
>> recushion seats of dining room booths were split ( tape is not approved )
>> monitor handle grip of the salsa unit . If condition worsens it must be replaced
- Equipment and Utensils - Good Repair and Calibration
Observation: beater attachment has tape and string applied to the area of the handle
Correction: tape and cloth are not approved materials to be on any portion of the beater . Remove
- Plumbing System Maintained in Good Repair
Observation: >> small leak on the drainline of the dish machine scrap sink
>> right gooseneck of the 3 compartment sink has pulled away from the frame of the sink
Correction: >> repair the drainline of the dish machine scrap sink so that it does not leak
>> secure the right gooseneck of the sink so that it is adjacent to the sink frame
- Refuse - Covering Receptacles
Observation: dumpster side panel open
Correction: maintain closed
|
02/19/2013 | Routine | |
delivery occurred earlier in the day . Cases of beef and chicken on the floor awaiting placing into proper units . ST of chicken was 41 -43 and beef was 41
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: observed employee handling lime wedges with bare hands
Correction: told employee that they are to be wearing gloves when slicing / handling lemons and lime wedges as well as any other food that will not be cooked after touching
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: flan prepared in facility was not date labeled
Correction: label each cup or the tray the cups stored on with the date of preparation and use within 7 days
- Food Contact Surfaces - Cleanability*
Observation: spatula surface split/ blistered
Correction: replace . ( I left it on the drainboard of the dish machine by the handsink )
- Nonfood Contact Surfaces
Observation: handle area of the beater unit is secured with tape and cord /string
Correction: tape and cord/ string are not approved to cover / secure any surface in a restaurant . Remove . If the tape / string are used to hold something in place replace the beater
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> upright freezer gaskets split
.>> handle grip ( right door ) of the salsa prep unit is damaged ( section missing )
Correction: >> monitor freezer gaskets . If condition worsens will need to be replaced
>> monitor handle grip salsa prep unit . If condition worsens will need to be replaced
- Non-Food Contact Surfaces
Observation: vent filters over the flat top grill are dirty
Correction: due to be cleaned shortly --- these are the filters over where meats are grilled
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers and cleaned beverage glasses observed wet stacked
Correction: cleaned equipment and glasses are to be air dried prior to stacking
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover / lens over the prep units ( main and faijita ) is cracked
Correction: replace the lens
|
11/16/2012 | Routine | |
finished inspection prior to opening . No orders received
new tile flooring in the dining room ( replaced carpet ) is very attractive
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: uncovered personal beverage left on work island by 3 compartment sink
Correction: personal beverages are to be on lower levels of work tables or in the designated hanging baskets which are not located over active food work stations
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: bag of rice on floor
Correction: store > 6 inches off floor
- Nonfood Contact Surfaces (repeated violation)
Observation: use of cloth towel under cutting board to stablize
Correction: use of cloth is not approved. Plastic bar mesh mat is approved for this use as well as food service cutting board mat
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets split upright freezer --- left and center ( modest )
salsa prep refrigeration unit right door handle grip is cracked
Correction: in time replace gaskets of the upright freezer
glue down / seal - repair the handle of the salsa prep refrigeration unit
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: lack of sanitizer detected at the dish machine after wash cycle
Correction: primed the unit ( took 3 times ) and achieved a concentration of 100 ppm .
Test dish machine each morning --- must have 50 -100 ppm on the chlorine test strip for the dishes to be considered cleaned and sanitized
- Equipment and Utensils - Good Repair and Calibration
Observation: lid on the steamline ( at pan with refried beans ) is cracked
Correction: replace damaged lid
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior ice machine at the terminal end of the arm . is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers and tubs observed to be stacked while wet
Correction: cleaned equipment from the dish machine or the 3 compartment sink is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: large cook pans / pots observed on top of ice machine and on shelf over prep sink are not stored correctly
Correction: store with food contact side down or the lid for the pot / pan located on the unit
- Light Bulbs Protective Shielding
Observation: light fixture lens / cover panel is cracked ( over the prep unit to vent hood ) in the cookline
Correction: replace light fixture lens / panel
- Physical Facilities in Good Repair
Observation: grout of the floor- wall right of the cookline -- behind faijita prep refrigeration unit is erroded
Correction: regrout the floor- wall juncture to seal in a smooth manner
|
08/07/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employees open personal cup of milk stored on food prep table while employee was actively preparing food.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee slicing jalepenos without gloves.
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: Observed a piece of raw tilapia stored on top of the raw beef tored in top line
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage.
- Thawing
Observation: Observed 2 tubs on the floor. One tub stored 4 bags of shrimp/ The other tub contained a top sirloin. When asked an employee stated that the tubs of shrimp and top sirloin were left out overnight to thaw. The temperature of the shrimp was between 56 and 60 degrees. The top sirloin had a range of temperatures between 57 and 61 degrees
Correction: Explained to employee proper methods to thaw food. The shrimp and the top sirloin were thrown away.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed tub of 4 bags of shrimp and a tub of a top sirloin. Staff stated that the shrimp and top sirloin were left out overnight to thaw. The temperatures of the shrimp were between 56 and 60 degrees. The temperature of the top sirloin had temperatures that ranged from 54 to 61 degrees.
Correction: Food was not at temperature and food was thrown away.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the strainer contains cracks, and a large hole.
Correction: Replace the strainer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Nonfood Contact Surfaces
Observation: Observed employee using a cloth towel under cutting board.
Correction: Cutting board can't be stored on top of absorbent material. Explained to employee that he could use bar mesh underneath the cutting board to prevent the board from sliding.
- Equipment and Utensils, Air-Drying Required
Observation: Metal food pans were found stacked while wet after cleaning and chemical sanitization above the 3 compartment sink.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed pots stored on top of ice machine not inverted..
Correction: Store service items and pots and pans inverted.
- Critical: Toxics - Storage of Toxic Containers*
Observation: (CORRECTED DURING INSPECTION)>>Containers of glass cleaners stored with food pans in undercounter storage
>>Cleaning chemicals stored over soda dispensing boxes and onions.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/19/2012 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: sliced onions and peppers in walk in refrigeration unit are not covered
Correction: cover prepared food items
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility lacks digital thermometer
Correction: provide digital thermometer
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior of ice machine at the terminal end of the arm is dirty
Correction: clean
|
01/25/2012 | Routine | |
New small under prep refrigeration unit present to hold raw chicken and beef on topline ( as well as onions and peppers ) for faijitas. Raw product stored with in . Ready to eat and cooked product remaining on the older 3 door prep ref,
Delivery day. Rear prep room with ice machine/ upright freezer /. work island / 3 compartment sink and dish machine full of dry good materials that staff were starting to put away .
- Temperature Measuring Devices
Observation: oven thermometer present in the new 2 door prep ref.
Correction: provide thermometer accurate to 2 degrees which reflects refrigeration temperatures ( one present starts at 50 degrees )
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: left door upright freezer gasket split ( modest )
Correction: monitor damage to the gasket . If it worsens it will need to be replaced
- Equipment - Cutting Surfaces
Observation: green cutting board surface scored
Correction: replace or plane down to smooth and easily cleanable surface
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: no sanitizer detected at the dish machine
Correction: I attempted to prime the unit twice without success .
Call service tech to have machine primed to deliver between 50 - 100 ppm . Left my card with request for service tech to call and leave message that unit restored to delivering correct level of sanitizer
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior ice machine has slight slime growth present
Correction: clean ice machine
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: large stock pot on ice machine improperly stored
Correction: store with food contact side down
|
10/14/2011 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: walk in refrigeration unit thermometer upper 40's . Milk and margarine block in the rear half of the unit at 46 ,
Shredded pork ( 2 pans ) by the door were 46 and 47
Correction: advised CFM that he needed to have the unit serviced / repaired and restore it to operating at level which will maintain the product at < 41 .
I will return on Monday 25th to verify correction
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> chip scoop cracked at handle
>> metal ( small ) mesh strainer the frame / weave is seperated
>> plastic spatulas hanging over the 3 compartment sink the surface is metled / blistered
>> several -plastic glasses have hairline cracks in the glasses / tumblers
Correction: >> replace the chip scoop
>> replace the strainer and the spatulas
>> replace the worst of the damaged plastic glasses / tumblers
- Equipment - Good Repair and Proper Adjustment
Observation: >> upright left door of the 3 door freezer gasket is split
>> several booths in dining room the seat is split
Correction: >> replace damaged gasket in the freezer if the damage worses ( split about 6 inches long )
>> repair the damaged booth seating
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior scalloped edge of multiple tongs hanging over the 3 compartment sink had debris observed along the edges
Correction: throughly clean the scalloped tongs to remove debris / encrustation
- Physical Facilities in Good Repair
Observation: the air register / vent has been removed along the wait line / order pick up area
Correction: restore the vent grid ./ register to position
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07/21/2011 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw beef and chicken slices for fajitas on the topline of the make / prep ref. . Potential for produce to splatter onto sauces/ pico etc on the topline
Correction: DO NOT PUT THE FAJITA Meat on the topline .
An ice bath may be used but must be continually maintained ---I HAVE AND CONTINUE TO URGE manager to obtain a counter top refrigeration unit for the fajita meat
- Food Storage - Clean and Dry Location
Observation: lemon wedges in small pan back of the large pan of lemon wedges near the paper towel dispenser . I observed as I reach for paper towel after washing hands there was a drip that landed in the small pan of lemons
Correction: advised CFM to discard small pan of lemons and do not store wedges in the rear half of the table by the paper towel dispenser
- Cooling Methods (repeated violation)
Observation: cheese sauce at 120 in 5 gallon buckets . ( 3 ) was told removed from cookline 30 minutes ago and will place in ice bath to cool . .No attempt to place into ice made for 30 minutes
Correction: TIME IS CRITICAL IN COOLING > once product reaches 135 degrees it must be cooled from 70 in 2 hours and from 70 to 41 in the following 4 hours . Advised cook that he must use a container as deep or deeper than the 5 gallon bucket ( like a stockpot ) to cool . A bus tub will not be sufficent. Also while product is cooling it must be stirred frequently ( about 15 -20 minutes )
- Food Contact Surfaces - Cleanability*
Observation: hair line cracks in multiple plastic beverage glasses
Correction: discard cracked glasses
- Nonfood Contact Surfaces
Observation: use of cloth under cutting board
Correction: cloth is not approved under cutting boards . Use bar plastic mesh mat ( like that under the glasses )
- Equipment - Good Repair and Proper Adjustment
Observation: duct tape applied to handle of scraper
duct tape applied to the back splash - wall joint of the 3 compartment sink
Correction: duct tape is not approved by the regulation since the surface is not durable ( frayes ./ folds over )
- Non-Food Contact Surfaces
Observation: vent filters dirty ( half over flat top grill )
Correction: clean filters over flat top grill
- Equipment and Utensils, Air-Drying Required
Observation: observed beverage glasses stacked wet ( moisture between levels of glasses )
Correction: air dry glasses prior to stacking
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.--unit is in strip shopping center and sitting in open ( no enclosure )
Correction: Cover all waste containers when not in continuous use.
When staff of this facility takes out trash please insure dumpster is closed
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: some ceiling tiles in the dining room are dirty
Correction: clean ceiling tiles at ceiling fans / air returns
- Pests - Controlling Pests*
Observation: several flies observed in the facility . There was a stock delivery earlier in the day
Correction: remove flies from the facility in an approved method.
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04/19/2011 | Routine | |
City of Hampton Food manager certificate expires 2/ 13 /11 . The candidate must renew certificate by coming into our office and pay the renewal fee of 10 dollars . Flyer left with candidate . IF the certificate expires for a period of > 6 months the candidate must retake the course
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of glass dish to scoop / dispense dry goods ( salt etc )
Correction: use only non breakable handled scoop to dispense product
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: plastic spatula badly worn / split
Correction: thrown out at the time of the inspection
- Cooling, Heating, and Holding Capacities (corrected on site) (repeated violation)
Observation: meats ( chicken and beef ) in ice bath at temperatures < 40 but the set up of the level of ice in relation to the level of meat in the pans is not sufficent to maintain temperatures over time
Correction: showed operators how to properly set up the ice bath so that the ice surrounds the pans of meat up to the level of the meat
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: gasket ( left ) upright freezer modestly split
Correction: monitor the condition of the upright freezer . If damage worsens must be replaced
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster door open
Correction: maintain the unit closed --both side doors and lids
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: spray cleaner ( home style pump ) not labeled as to contents
Correction: label as to contents in english and spanish
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01/19/2011 | Routine | |
reviewed menu . Questioned CFM if steaks or beef fajiitas can be cooked to order .Was told no . They will not under cook product per customer request .
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: open personal beverage located on steam table line
Correction: personal beveages are to be located only on lower surface of work tables/ equipment OR in the designated hanging baskets on the walls for personal beverages
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: pans of chicken and beef located on topline of prep refrigeration unit with ready to eat products ( sauces / pico / sour cream )
Correction: this has been observed in the past ,. In translation with staff they advised me that they set up ice bath every day on counter top by grill . They put the chicken and the beef on the topline to store overnight .
Advised them that at no time can the raw beef and chicken be in the topline of the prep ref. IF to store overnight the beef and chicken is to be on the bottle level of the prep ref, or on a lower shelf of your walk in
- Cooling Methods
Observation: facility uses ice bath to cool cooked meats and refried beans ---per the product in the walk in ref, the staff when cooling needs to have 1./2 less meat or beans in the pans . They are using 6 inch pans which were full at the time of the inspection .
The product was < 41 but I cannot be confident that the required cooling time is being achieved
Correction: The regulations are that hot product must be cooled once it reaches 135 degrees to 70 degrees in 2 hours and from 70 degrees to 41 in the next 4 hours ( total of 6 hours to cool )
ADVISED STAFF THAT THEY MUST PLACE WARM PRODUCT INTO PANS NO MORE THAN 2 INCHES DEEP --
once cooled to < 41 can place into deep pans
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: when staff set up ice bath for raw chicken and beef near grill they pans with the beef and chicken must be surrounded by ice ---which at the first attempt was not
Correction: have ice bath set up correctly --- pans with meat are to be surrounded by ice
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: fryer lid stored with one edge on floor
Correction: all portions of the fryer lid are to be > 6 inches when removed from fryer .. Clean and sanitize and find location to store completly > 6 inches off floor
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster door open
Correction: maintain dumpster doors and lid closed
- Physical Facilities in Good Repair
Observation: multiple ceiling tiles in the restroom hallway are mositure damaged
Correction: replace the damaged tiles
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray bottle cleaners located on chest freezer and hanging from rack with bottled hot sauces
Correction: cleaners are to be located only on lower surfaces --can not sit on food service equipment or hang from or over shelving with food or food service equipment
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10/21/2010 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: observed waiter using cup to obtain ice from ice bin ( dragging cup thru ice )
Correction: use ice scoop that was present with handle upright
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: raw beef and chicken placed on topline of prep ref, with ready to eat foods
Correction: raw protein products may not be located on the topline of the prep refrigerator where they may drip or drop onto product that will not be cooked to kill bacteria.
Product ( beef and chicken ) placed into ice bath at the time of the inspection
>> I strongly encourage a small table top refrigeration unit be obtained for the chicken and the beef . A outlet is at the nearby table where the ice bath is located
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: walk in refrigerator down ( internal temperature 54 / 55 ) and all potentially hazardous product ( took multiple temperatures of multiple product ) 53 - 57
Correction: potentially hazardous product thrown out at the time of inspection .Advised not to restock until unit serviced and repaired. Repair tech called out at the time of observation .
I will return tomorrow to check on status
- Cooling, Heating, and Holding Capacities
Observation: >>walk in refrigeration unit malfunctioning/ Ambient temperature is 54 / 55
>> prep refrigeration unit holding 42 / 43 inside . Product on the topline at 45 -52 degrees
Correction: refrigeration unit must be repaired prior to potentially hazardous food being placed into the box. Refrigeration unit to hold < 40 so that it can hold product < 41
( I turned down prep refrigeration unit thermostat . ALSO lid of unit must be maintained closed except when preparing an order
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gasket split upright freezer door ( center )
Correction: replace gasket
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: lack cl2 detected in the dish machine after the unit was operated
Correction: primed machine twice and was not able to achieve a residual of chlorine.
Advised not to use machine until correction achieved. I called service tech to advise of malfunction of machine and need to come at earliest opporturnity to correct
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior of ice machine dirty
Correction: clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: >>ceiling tiles over the dish machine scrap sink torn / peeling
>>multiple ceiling tiles in the dining room have slight moisture damage
Correction: replace damaged ceiling tiles
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07/22/2010 | Routine | |
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