- Thawing
Observation: Improper methods used to thaw chicken....thawed in 3 vat sink. Should be thawed in food prep only.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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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03/22/2016 | Routine | |
Please clean can opener,....., replace 3 lights in hood of vent system,....
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: beef cold holding at improper temperatures---50 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Toxics - Separation of Toxics
Observation: Containers of wd 40 and bee spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.(top of ice machine)
Correction: Containers of toxic items must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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10/27/2015 | Risk Factor | |
The inspection was conducted at the Cinco de Mayo outdoor event. The meal was catered and foods were transported in food grade containers and held hot on site until served. Employees observed washing hands,wearing gloves and hair restraints during inspection. A portable hand wash station and 3 compartment dish wash was available on site.
No violation noted during this evaluation. | 05/02/2015 | Risk Factor | |
Owner knowledgeable on food safety risk factors and employee health. Raw and ready-to-eat foods stored separately in walk-in cooler. Raw meats thawed under refrigeration.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Refried Beans and Chicken Wings 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. The owner voluntarily disposed of these foods during inspection.
- Physical Facilities in Good Repair
Observation: The door on the walk-in cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/10/2015 | Routine | |
Manager knowledgeable on food safety risk factors and employee health. Employees observed wearing and changing gloves when handling food. Owner has purchased new color coded cutting boards to prevent possible cross contamination. Owner has purchased new pots and skillets that are easily cleanable.Owner knowledgeable on food allergens and taking precautions when preparing shell fish (shrimp).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution at the three compartment sink was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water pressure gauge on the high temperature dish washer is not in good repair and/ or not accurate in the range of use. The door to the walk-in cooler is coming apart at the bottom and is in need of repair.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. Repair door so that it closes tight (door broken and does no shut easily without having to manually close it).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of soil on the following food contact surfaces: underneath equipment in back food preparation area.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back food preparation area.
Correction: Disposable paper towels must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/15/2014 | Routine | |
Manager knowledgeable on food safety risk factors and employee health. Employees observed wearing and changing gloves when handling food. Discussed food safety with management in firm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash their hands after handling soiled utensils in the dish wash area.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging handling clean equipment and utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored over ready-to-eat (RTE) vegetables in the walk-in cooler refrigeration unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
- Equipment - Cutting Surfaces
Observation: The colored cutting boards) on the shelf in the dry storage area are heavily scratched and scored. The plastic spatula blades are cracked and broken. These food contact surfaces are no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards and spatulas to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/06/2014 | Routine | |
| No violation noted during this evaluation. | 02/27/2013 | Risk Factor | |
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