This was a routine inspection. Correct all violations as soon as possible or by the next inspection. The low temperature chemical sanitizing ware washing machine was checked and observed to be operating properly. The chlorine concentration was noted to be 50-100 ppm. Food contact surfaces were observed to be visibly cleaned.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer and walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the walk-in cooler is, damaged and door does not proiperly closed.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the door and replace the gasket for tight fitting door seal.
- Cutting Boards / Resurface / Discard
Observation: Some of the cutting boards are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Large plastice tub covers were noted to be broken, broken wooden sputula.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (spatula discarded)
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of single service containers were obserbved stored directly on the floore.
Correction: Elevate boxes containing single service articles such as paper cups, paper plates, plastic or styro foam plates, during storage to protect them from contamination.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Refuse / Area / Clean
Observation: The outside area at the back entrance to the kitchen was observed to be in need of cleaning. Trash and liter, liquid waste, were noted in the area.,
Correction: The exterior area at the back of the restaurant shall be maintained free of unnecessary items and kept clean.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the fryers and the floor drains are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/09/2016 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: grilled chicken, refried beans, rice & beans.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Ambient temperature of holding unit was increased during the inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at back work area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. unmarked spray bottle s of cleaning chemicals were not labeled to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.(unmarked bottles were labeled during the inspection)
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10/16/2015 | Risk Factor | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees were observed not operating the 3-compartment sink properly and employees did not know how to properly prepare a sanitizing solution for soaking wet wiping towels.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.Train employees on how ton operate their assigned stations, proper hand washing, use and frequency of replacing disposable gloves, etc. Follow-up to verify that employees are operating as trained. This is Active Managerial Control/ACM
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths which are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. After each use, soak the wet wiping cloth in the sanitizing solution. Do not leave the cloths on tables or counter.(solution containers prepared)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The food items inside the walk-in cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ranch sauce=49-F, marinated chicken =49-F,whole milk =50-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.( discarded)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.(Date marked during the inspection)
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in some of the cooler in the kitchen.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The walk-in refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. (work ordered placed - refrigeration technician on the way) Fax the service report to our office to verify compliance after repairs have been completed.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.Employees at the ware washing station could not provide the test kit located in office.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Place the test kit at or near the ware washing area for easy access and use by employees.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Rubber spatulas
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. spatulas discarded)
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. (A certified food manager arrived during the inspection)
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles holding toxic cleaning chemicals were not labeled to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.(Bottles were labeled during the inspection)
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06/23/2015 | Routine | |
| No violation noted during this evaluation. | 12/24/2014 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash after he left his cookline station and went to the back kitchen area to retrieve food supplies and then returned to resume cooking. He left on his gloves and resumed prepping food and failed to remove his gloves and wash hands and then place on clean gloves. Food workers shall wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: Manager corrected employee who then washed hands properly and donned clean gloves before continuing food prep. ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw beef and raw shrimp on a shelf over ready to eat sauces in the walk in refrigerator.
Correction: A Prevent Cross Contamination guide was provided to the manager. The manager directed a foodworker to properly arrange the walk in refrigerator during the inspeciton so that risk of cross contamination is minimized and foods are properly stored. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Per manager raw tilapia, cooked with lemon, is served in ceveche in the summertime. The item is on the menu at this time.
Correction: Within 10 days, obtain a letter of parasite destruction from you supplier for the tilapia and/ or remove this item from your menu, or fully cook the tilapia or obtain a letter that shows that the tilapia is farm raised and pellet fed with a formulated feed that does not contain live parasites. Fax or email this letter or any of the above choices to my attention within 10 days. I have left a copy of my business card, which contains my contact information. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken empanadas 115f
Correction: beef empanadas 124f in the countertop hot case.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Carne asada and ceveche (which contains raw tilapia) and is listed on the menu, but is offered seasonally (per manager).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is 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. A sample consumer advisory was provided. Within 30 days, add a consumer advisor on the menu for carne asada and ceveche.
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12/24/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW PORK STORED ABOVE CHEESE IN WALK IN COOLER AND RAW SHELL EGGS STORED ABOVE COOKED RICE IN UNIVERSAL 2DR UPRIGHT COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM REARRANGED FOOD ITEMS.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: salt, sugar, flour, etc. in dry storage containers
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw tilapia 52F, rice 47F - Universal 2DR upright cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ceviche (raw firsh), Carne asada grilled steak platter
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is 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.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Can opener
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. CFM CLEANED EQUIPMENT.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean kives were stored in an manner that exposed the item(s) to contamination. OBSERVED KNIVES STORED IN BETWEEN KNIFE RACK AND WALL
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. CFM REMOVED KNIVES TO PLACE IN KNIFE RACK.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted (corrected on site)
Observation: Clean forks and spoons were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. CFM REWASHED AND SANITIZED UNTENSILS TO BE LATER INVERTED AS STORED.
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03/05/2014 | Routine | |
Today's visit was a follow-up to verify that the Walkin Cooler was able to hold at 41F or below. Today EHS observed that the walkin cooler and food inside was holding below 41F. Please continue to monitor the walkin cooler temperature and food temperatures and call the EHS if you have any questions or issues in future.
No violation noted during this evaluation. | 09/18/2013 | Follow-up | |
Today's visit was a follow-up to yesterday's inspection. EHS observed that the walkin cooler was holding above 41F. There were a small number of potentially hazardous foods in the unit that were discarded. The majority of the food in the cooler was non potentially hazardous foods. Facility was not yet opened for business for the day. The manager/owner agreed to not use the walkin cooler for storage of potentially hazardous food as most potentially hazardous foods are stored in other units in the facility. A follow-up will be conducted the week of September 16th to verify repair of the unit or that no potentially hazardous foods are being stored in unit.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------cooked beef at 48F, heavy cream at 46F and milk at 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED.
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09/10/2013 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. A follow-up will be conducted on or about Tuesday, September 10, 2013. Facility received a delivery soon before the EHS checked the ambient air temperature of the walkin cooler. Also the walkin cooler door was not closed tightly. The majority of the food in the walkin cooler was non potentially hazardous foods. Manager/owner called a service person to check on the unit during the inspection. The follow-up will serve to verify that the Walkin Cooler is able maintaining 41F or below.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:-------observed cooked pork in large plastic container covered with plastic wrap cooling overnight at 71F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------cooked ground beef at 50F and heavy cream at 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the kitchen being used to hold large black gloves used for handling hot items
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/09/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith BTR 200 110 which uses 199,000 BTU
*Dish Machine: Auto Chlor A5, observed with acceptable level of Chlorine
EHS provided training and handouts on Employee Health in English and Spanish. EHS also provided the following handouts: food safety and glove usage, sample parasite destruction letter and sample menu including complete consumer advisory language.
A follow-up will be conducted on Friday, April 5, 2013 to verify that the complete consumer advisory disclosure and reminder statement has been added to the menu board and carry-out menu.
NOTE: facility serves ceviche seasonally (March-October, however this item is currently not being served) and EHS discussed the parasite destruction letter requirements that need to be in place before ceviche is served.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.---------Observed food employee crack a raw shell eggs while wearing single use gloves and then fail to wash hands before putting on a new pair of gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER AND EMPLOYEE WASHED HANDS AND PUT ON A NEW PAIR OF GLOVES.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.-----Observed bags of rice on floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs.-----Observed raw shell egss in Delfield 4 drawers cooler holding at 67F.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: -------charbroiled whole chicken in the warmer.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. PER MANAGER CHICKEN WAS COOKED ONE HOUR PRIOR AND MANAGER MARKED WITH DISCARD TIME.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:
1) Carne Asada,
2) Ceviche (served seasonally March-October).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the majority of the cold holding equipment.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the back being used storage empty plastic container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Rancho Restaurant, 6959 Hechinger Drive, Springfield, VA 22151 »