Discussed employee health.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bottle of salsa cold holding at improper temperatures. Salsa left out at room temperature and placed in refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator discarded during the inspection. Discussed using time as a control if the product is left out at room temperature during the busy times.
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03/08/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa in the glass beer cooler cold holding at improper temperatures
Correction: Operator relocated the salsa during the inspection to the walkin it appears to be a blocked air flow problem. Operator to try salsa on different shleves to find the a haolding temperatures of 41 or less and store the salsa in the walk in cooler at night.
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08/18/2015 | Risk Factor | |
Discussed employee health policy with the operator.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Tomato onion and beef tips 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. Operator reheated the product to above 165 during the inspection.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. The salsa just made 47 placed in a container over 2 feet deep to cool was found covered in the walk in cooler.
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. Discussed verifying temperature after the product is made to determine if cooling is still needed operator but the salsa in the chest freezer until the temperature is down to 41. Operator has 4 hours to reach 41 degrees.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice shield in the ice machine had mold growth on the inside.
Correction: Clean and sanitize these surfaces for food contact. Operator agreed to clean.
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04/14/2015 | Routine | |
Discussed verifying salsa temperature after mixing before in a deep containers in the walk in cooler cooling 4 hours to 41. Reviewed employee health and leaving information concerning how long to exclude with symptoms in Spanish.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) hot salsa in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator voluntarily discarded during the inspection.
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12/09/2014 | Risk Factor | |
Discussed replacing the salsa cooler have developed a history of problems with the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa in the wait station refrigerator cold holding at improper temperatures
Correction: Operator agreed to go to time as a control salsa went out at 9:00 am agreed to discard during the inspection at 1:00 PM. The unit has had a history of problems discussed replacing the unit during the inspection. The unit is frozen up going to defrost after lunch. Operator to track the unit at least twice a day to ensure it is operating correctly and take appropriate corrective action if problems occur.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device 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. Operator provided paper towels during the inspection.
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08/11/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria. Beans made the previous day temperature measured at 45 degrees F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to voluntarily discard during the inspection. Discussed the cooling methods operator stated the problem was staff in a rush from the previous day. Discussed coming up with a solution to the issue. Operator agreed to discuss with staff. Discussed verifying temperatures daily.
- Cooling Methods
Observation: The methods used for cooling were not adequate. For the refried beans.
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.
- Physical Facilities in Good Repair
Observation: Roof leaking from around the compressor into the WIC.
Correction: Operator to seal the roof at the compressor to prevent rain water from coming in the cooler. Water not coming into contact with food at this time discussed ensuring that it does not drip on to any food.
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04/07/2014 | Routine | |
Reviewed employee health with management. Discussed verifying cooling and reheating temperature daily with staff.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Refried beans was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Beans internal temperature 135 after heating for 1.5 hours.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator reheated the beans to above 165 during the inspection on the stove. Request that staff verify reheated temperature daily.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa cold holding at improper temperatures.
Correction: Salsa discarded during the inspection. Operator turned the salsa coller down during the inspection. Operator to verify temperatues daily on the cooler and the salsa to ensure salsa is held at 41 degrees or less.
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12/09/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled salsa made this mouring and the hot salsa made yesterday 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. Salsa made from the previous day was discarded during the inspection the salsa made today was iced bathed to rapidly cool and stired frequently. Discussed prechilling for at least one day all ingredients before making the salsa and verifying temperatures after it is made to see if additional cooling is needed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
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. Operator placed the rice in the oven to reheat during the inspection to 165. Ensure hot foods are held above 135 degrees.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) hot salsa in the refrigeration unit was not discarded by the ""consume by"" date. Made on the 12th should have been discarded by the 19th.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. ensure prepared foods are not held for longer the 7 days. Operator discarded the product during the inspection.
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08/22/2013 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle down in the ice machine.
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 (corrected on site)
Observation: Soiled single-use gloves still in use. Cook did not change gloves after handling raw chicken than handeling equipment.
Correction: Discard gloves once soiled. Operator had the cook wash hands and replace gloves and wash and saintize the equipment during the inspection. Asked the operator to educate staff on this issue.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Salsa made temperature 72 placed in a container over 24" deep covered and place in the walk-in cooler.;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. Operator had the staff split the salsa in smaller containers and placed in an ice bath. Asked the operator to verify that the salsa had reached 41 or less within 4 hours.
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05/13/2013 | Routine | |
Discussed employee health.
- 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the preperation unit at the grill.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the preperation area, wait area, and the dishroom noted in need of cleaning.
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.
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02/05/2013 | Routine | |
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