Work orders for both reach in coolers were placed. TCS items from both of this units were moved to the produce reach in cooler that is working properly.
- Equipment and Utensils - Good Repair and Calibration
Observation: The dairy and sauce reach in cooler and the glass reach in cooler in the prep area are both measuring temperature's of 50 F. Both equipment were observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair both the produce and dairy reach in cooler and glass display prep reach in cooler to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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09/29/2015 | Routine | |
Note: The operator stated repairs to the roof were ongoing during today's inspection. In addition, management stated that food safety training and instruction has occurred for the foodservice staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A large plastic container of cheese sauce in the rear prep sliding door reach-in cooler, scallops and raw chicken, in the cookline refrigerated drawer and portioned salsa cups in the front wait reach-in cooler were cold holding at improper temperatures ( portioned salsa cups-48F, raw chicken & scallops-43F and cheese sauce-50F). The TCS food products were rapidly cooled & refrigerated.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/27/2015 | Follow-up | |
The operator provided a metal probe thermometers, chlorine and quat test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the foodservice/prep area without proper hair restraints.Also noted a male worker that recently started to work on the cookline did not have a hair restriant prior to food preprepartion.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (clean utensils were observed stored in a bucket, previously used for storage of concentrated Quintet chlorine sanitizer. Also noted was food debris in the bottom of the same bucket)
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.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation ( male food worker was observed handling raw chicken with his gloved hands and then touch and handle equipment and equipment handles with the same soiled gloved hands without changing gloves or conducting handwashing).
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.
- Thawing
Observation: Improper methods used to thaw raw fish (Tilapia). A bucket of raw Tilapia, stored directly on the floor by the side rear prep table, was observed thawing in standing water.
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
- Critical: Cooling* (corrected on site)
Observation: A pan of shredded chicken, on the side prep table, that had been cooling since 11:30 am measured 99F-103F
Correction: the shredded chicken was noted not being adequately cooled to prevent the growth of harmful bacteria. The operator rapidly reheated the food product to 165F or higher.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( a covered pan of prepared shredded chicken, in the rear prep reach-in cooler, measured 80 degrees F).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spanish rice placed on top of the steamtable, and stored in the food processing area cambros, white rice and refried beans in the food processing area cambros measured 121F & 89F, 127F and 85F were hot holding at improper temperatures ( The TCS food products were held < 4 hrs and rapidly reheated the food items)
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: The following TCS food items were cold holding at improper temperatures: guacamole (MUT)-43F & 47F, cheese (MUT)-43F & 51F, raw chicken (refrigerated drawer unit)-43F, diced tomatoes and portioned salsa cups ( wait reach-in cooler)- 52F & 45F. The operator rapidly cooled the TCS food items
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) flan in the refrigeration unit is not properly dated for disposition ( the flan was observed dated 5/2/15: the operator discarded the TCS food item).
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.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of plastic trash bags for storing daily fried cut corn tortillas(chips) and shopping bags for the storage of raw meat food items, in the rear storage reach-in freezer.
Correction: Discontinue use of the shopping bags and plastic trash bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the end of the cookline was blocked by a large prep table, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the prep table preventing its use.
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05/14/2015 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
* Observed good hand-washing practices, verified employee health policy, verified calibrated food thermometer, and sanitizer test kit.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Working spray bottle of Chlorine sanitizer used to spray cutting boards prior to wash, rinse, sanitize observed with a concentration in excess of 200ppm at the time of inspection.
Correction: DISCARDED. Monitor sanitizer concentrations by using sanitizer test strips prior to using the sanitizer on food contact surfaces to prevent potential cross-contamination.
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11/07/2014 | Routine | |
NOTES:
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Observed very good cooling methods utilizing ice baths.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: DISCUSSED WITH PIC. Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Data plate is not easily readable & does not include: temperatures, pressures, and/or conveyor speeds. Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. (0 ppm)
Correction: Discontinue the use of the mechanical dish-machine until it is capable of dispersing adequate chlorine sanitizer. Contact maintenance provider and utilize the 3-compartment sink: WASH, RINSE, SANITIZE until mechanical dish-machine is serviced.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: CORRECTED. Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. (50-200ppm)
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07/22/2014 | Routine | |
Addl Temp: beef tips-41F, cut tomatoes-39F, white sauce-42F, chili rellenos-36F, ground meat mixture-37F,
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the cookline refrigerated drawer unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities in Good Repair
Observation: Heavy water staining and damage was observed on the rear storage area ceiling.
Correction: the physical structure is not maintained in good repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: An accumulation of dust was observed on the cookline ceiling vent .
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of cleaning chemical (degreaser), was 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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03/24/2014 | Routine | |
Addl temps: ground meat-147F, beef tips-151F, cheese sauce-148F, tamales-54F, pico/cut tomatoes-41F, shredded cheese-40F,.
The facility provided a metal probe thermometer, chlorine test strips and an Employee Health policy FDA form 1B, during today's inspection.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pork filled tamales placed on the perimeter of the cookline steamtable were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: portion salsa and white sauce at the rear wait station and prepared pans of beef tips, diced beef mixture and shredded chicken in a rear 2 door Superior reach-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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the rear Superior 2-door reach-in cooler, where produce products and shredded cheese are stored, is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the end of the cookline was observed being used for purposes other than washing handing (a knife and fork was observed in the handsink basin, during today's inspection).
Correction: The handwash facility identified above is to be used for washing hands only
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10/21/2013 | Routine | |
All violations from the 6/19/13 inspection have been corrected.
No violation noted during this evaluation. | 07/08/2013 | Follow-up | |
Addl temps: tamale-137/140F, pico-41F, hot dogs- 39F, shredded chicken-41F, shredded cheese-41F, milk-39F.
The facility provided chlorine and quaternary ammonium test strips and an Employee Health policy was discussed with the person-in-charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination (raw beef, cut packages of pork chorizo and raw tilapia were observed stored in the same pan, in the cookline refrigerated drawer unit).
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a large container of chicken broth, being cooled by the rear prep table, was observed stored directly on the floor).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: A large container of chicken broth, stored on the floor by the rear prep table and a pan of shredded chicken prepared 6/19/13 were observed not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork carnitas and cheese sauce/dip, held on the stove top, were 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple food products (shrimp, beef, chicken) in the cookline refrigerated drawer unit and portioned cheese dip and salsa at the wait station area 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located rear reach-in freezer unit is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline refrigerated drawer unit was observed with torn door gaskets, an ambient air reading of 42 degrees F and food product temperatures greater than 41 degrees F
Correction: the cookline refrigerated drawer unit was observed in a state of disrepair and damaged.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy ( the food thermometer was observed with a reading of 32 degrees F ( ambient air reading) on the cookline).
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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06/19/2013 | Routine | |
Note: The cut tomatoes in the guacamole cart are to maintain cold holding temperatures of 4 1 degrees F or below.
No violation noted during this evaluation. | 03/05/2013 | Follow-up | |
Additional temperatures: sliced tomatoes (2DR rear RIC)-40F
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (raw chicken/raw beef over RTE ranch sauce).
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that RTE sauces were not protected from contamination because it was not in covered containers.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths observed on the cookline line had no detectable levels of chlorine when tested (0 ppm Chlorine).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pans of cooked Spanish rice stored on the bottom shelf of the cookline steamtable, chili rellenos stored on the top shelf of the cookline stove and the cooked pork for carnitas stored on the cookline stove top was 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that food items which may be served raw and/or undercooked are not identified on the menu.
Correction: An asterisk will need to be indicated for those animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish which may be served or sold raw or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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 (quaternary ammonium).
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: dirty knives stored on magnetic strip above food prep sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of theice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of pink slime along interior ledge.
Correction: Clean the surface of ice machineat a frequency to prevent build-up or per manufacturer specifications.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at male and female restrooms, cookline handwash sinks were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers/boxes of dish detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of dish detergent must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Employee medicines are located on the rear top storage shelf.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/21/2013 | Routine | |
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