- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods uncovered in refrigeration unit.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- 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: 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Broken floor tiles in kitchen.
Correction: Repair the broken floor tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/05/2016 | Routine | |
| No violation noted during this evaluation. | 12/09/2015 | Routine | |
| No violation noted during this evaluation. | 08/11/2015 | Routine | |
| No violation noted during this evaluation. | 04/08/2015 | Routine | |
| No violation noted during this evaluation. | 12/05/2014 | Routine | |
| No violation noted during this evaluation. | 09/02/2014 | Routine | |
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food prep area/kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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06/03/2014 | Routine | |
FOOD TEMPERATURES: Cold Holding (Chicken - 41), (Fish - 40), (Sliced Tomatoes - 40), HOT HOLDING (Rice - 168, 187), (Taco Meat - 155)
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Refried Beans hot holding at improper temperatures (108 deg. F.).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several instances of prepared foods 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 (corrected on site)
Observation: The cutting board(s) at the prep unit is heavily scratched and scored. 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.
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07/12/2013 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of salsa.
Correction: Discontinue the reuse of manufacturer containers for salsa storage. Provide approved reusable food storage containers designed for your food storage needs.
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12/28/2012 | Routine | |
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