Facility has made physical improvements requested in past inspections fixing the bathroom door, painting, and cleaning the facility. Request the operator continue with the improvements in the facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw beef, and ground beef.
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. Operator corrected the food storage order during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the back of the house 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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08/27/2015 | Routine | |
Operator has ensured past violations are still corrected. Operator has made improvements on cleaning more needed. Discussed adding a handsink near the dishwashing area and the preparation area. Discussed making physical improvements in the kitchen and food preparation areas.
No violation noted during this evaluation. | 04/20/2015 | Follow-up | |
Operator to have staff working on the cleaning in the facility. A follow up inspection will be conducted the following Monday.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Employees are not properly trained on mixing saitizer at the back three copartment sink.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. A packaged bag of raw shrimp sitting in raw beef blood.
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. Operator corrected during the inspection it was verified the integrity of the bag had not been compremised and the bloodd was washed off the bag had a discussion with staff and the operator during the inspection.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. In the three compartment sink in the back warewashing area.
Correction: Provide chlorine at proper concentration 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. Operator had staff mix the solution again and it was verified at 100ppm.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee bathroom and at the three compartment sink.
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 operator to ensure staff restck paper towels once the last one is used.
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04/13/2015 | Risk Factor | |
Had a discussion concerning using the handwash station in the back area with the operator and keeping it operating properly. Operator to discontinue using the one door for refrigerated food until it can maintain food temperatures of 41 degrees or less operator to call a repair man. Discussed reviewing employee health policy with all staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the one door up right in the kitchen cold holding at improper temperatures.
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 ground beef and relocated other items to refrigeration that was maintaining 41 degrees or less.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at the back handwashing area was measured at a temperature less than 100°F. Hot water was shut off.
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. Operator turned the hot water on during the inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station at the back dishwashing and cooking area is being used for purposes other than washing hands.
Correction: The handwashing facility identified above is to be used for washing hands only. Operator had the equipment removed during the inspection.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back handsink area.
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. Operator provided soap and paper towels during the inspection.
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12/15/2014 | Risk Factor | |
Discussed with the operator to make physical improvements and talk with ownership about improving the kitchen for ease of cleaning.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of refrigeration and the outside of the covers for the steam wells has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking behind the prep unit in the cokk area, and in the dish room.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease spiled on the ground around the outside grease receptacle could attract pests. Grease trap should be on a cleanable surface instead of gravel.
Correction: Operator to work on cleaning up the spilled grease outside and work on having the grease trap on a cleanable surface.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back food prep and three compartment sink area.
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.
- Physical Facilities in Good Repair
Observation: Floors and walls at the juncture is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and wall under and behind equipment in the whole kitchen area 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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08/13/2014 | Routine | |
Leaving a copy of cooling logs operator to provide a completed copy to the health department for all products cooled by April 14th.
- Critical: Cooling* (corrected on site)
Observation: Salsa noted not being adequately cooled to prevent the growth of harmful bacteria. Salsa cooling 2.5 hours temperature measured at 65 degrees.
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. Leaving cooling logs for the operator to track cooling methods operator to provide a copy of the logs to the Health Department by the following Monday leaving contact information for the operator. Instructed the operator to put in shallow pans and place the salsa in the freezer. Discussed discarding the product if food temperature in not measured at 41 3:30 pm.
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04/07/2014 | Follow-up | |
Had discussion with the operator about active managerial control and ensuring all staff are trained in food safety concerning their duties. A follow up inspection will be conducted on or around Monday April the 7th.
- Person in Charge (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. New staff operator trained during the inspection staff was unaware of proper sanitizer concentraion as well operator trained durnign the inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Operator discarded the drink during the inspection and agreed to train staff on correct procedures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw meat cold holding at improper temperatures in the 1-door upright located along the cook line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated food during the inspection and agreed not to use unitl campable of maintaing fodd temperatures of 41 degrees or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: All the prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. No date making system observed during the inspection.
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. Operator had staff correctly date food during the inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the food containers cleaned in the back dishwashing area..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator had the staff properly sanitize food contact surfaces during the inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back dishwashing area is being used for purposes other than washing hands. Sink had plastic wrap and lids in it.
Correction: The handwash facility identified above is to be used for washing hands only. Trash was removed during the inspection.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the back dishwashing area.
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. Operator provided soap during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the in the back dishwashing area.
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. Paper towels were provided during the inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration measured above 200ppm
Correction: .
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04/03/2014 | Risk Factor | |
Discussed verifying reheating temperatures daily. Observed active cooling methods with ice baths today products found within proper time temperature parameters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cheese dip was 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. Operator reheated the cheese dip to above 165 during the inspection. Discussed verifying reheat temperatures daily with a calibrated food thermometer.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back preperation area.
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. Operator corrected during the inspection put soap in the location.
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11/18/2013 | Risk Factor | |
No risk factors viewed out of compliance.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Cheese dip stored in a container 10 inches deep at 47 degrees 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. Operator had been using an ice bath to cool the cheese dip stopped and put in the walk in cooler. Asked the operator to verify that temperature had been met during the time frame before putting in the walk in cooler. The product was placed in the ice bath during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine mold growth on the outside of the ice shield, outside of equipment in general noted, inside the walk-in cooler and inside other refrigeration noted as needing a good general cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink at the grill area sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment 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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07/22/2013 | Routine | |
All temperatures found in compliance. Observed good cooling practices for salsa. Employee health is in place.
No violation noted during this evaluation. | 04/01/2013 | Risk Factor | |
Discussed the complaint with the manager. Manager stated no complaints from customers or employees reporting illnesses. Asked manger to review employee health with all staff. Observed good glove use practices with ready to eat foods. Discussed glove use and handwashing practices with manager asked that they review with all staff.Closed out the complain today asked manager to call if they receive any complaints or information on sick employees.
No violation noted during this evaluation. | 01/14/2013 | Complaint | |
Operator to ensure all staff are aware of cooling methods and verify temperatures daily.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meat stored over vegetables in the one door upright at the grill.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected during the inspection.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. For the salsa. salsa cololing 1 hour 67 degrees over 20 inches deep in a covered container in the walkin 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. Operator had the staff ice bath the salsa during the inspection and reduce volume. Operator to verify the salsa is at 41 or below by 2:30 pm product made at 10:30am.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bare wood used as beams in the facility is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Operator stated that the mop water is being dumped in the toilet at this time istructed operator to ensure that this is where the watste water is disposed of unitl a mop sink can be insalled.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only. Manager coreected witht employees during the inspection.
- Physical Facilities in Good Repair
Observation: Floors in the kitchen area is not maintained in good repair. Coving coming off in the cooking area. Grout lines low in the back kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the cooking areas 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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01/07/2013 | Routine | |
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