Discussed employee health policy today.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/08/2016 | Routine | |
Operator to call refrigeration specialist for the preparation unit. Operator to email the health when the unit is repaired.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The verde sauce 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 salsa verded to 180.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the preperation unit 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 the pork and guacmole during the inspection operator to call refrigerator specialist.
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07/07/2015 | Risk Factor | |
Discussed employee health with the operator today.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Shredded chicken and salsa 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 chicken to 170 and placed the salsa in the walk in freezer has 30 minutes to drop the temperature to 41 degrees or less agreed to discard the salsa if it does not make it.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dishwashing area is being used to clean equipment and utensils. Ice cream scoop found in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the scoop during the inspection and discussed with staff handsink is for handwashing only.
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03/03/2015 | Risk Factor | |
Discussed employee health policy with the manager specifically concerning symptoms and how long to exclude.
No violation noted during this evaluation. | 12/01/2014 | Risk Factor | |
No risk factors viewed out of compliance.
No violation noted during this evaluation. | 08/07/2014 | Risk Factor | |
Discussed the complaint with operator. Operator stated that he had no other complaints and no sick employees all temperatures were found in compliance.
No violation noted during this evaluation. | 05/07/2014 | Complaint | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Burrito sauce 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. Burrito sauce voluntarily discarded during the inspection. Instructed the operator to verify cooling methods and have the person in charge of the kitchen verify temperatures. Operator agreed.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled chip salsa 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. Operator had been keeping the canned tomatoes in the storage room since the weather had been cold. Instructed the operator to keep cans of tomato in the wic operator agreed. Salsa prepared the night before that was found out of temperature discarded during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of the mixer and the shelves in the walk in cooler 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the 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. Operator put towels in the dispenser during the inspection.
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04/02/2014 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). Sanitizer had completely run out at the dishmachine.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator replaced the sanitizer during the inspection and the machine was sanitizing at an appropriate level by the end of the inspection. Have the dishwasher check the sanitizer level on the dishmachine at least daily and when chemical is switched out.
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12/02/2013 | Risk Factor | |
Operator had installed a new walk in cooler in the back and working on remolding the bar area discussed keeping food service area covered during construction operator stated they have been.
- Critical: Cooling* (repeated violation)
Observation: Ambient temperature or pre-chilled salsa 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. Discussed ensuring all ingredients are pre-chilled prior to mixing the onions were room temperature. Asked the manager to ensure staff are taking temperatures after mixing to see if additional cooling measures are needed and that they take the appropriate measures.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station at the back kitchen is being used to clean equipment and utensils. Ice cream scoop being stored in the handsink.
Correction: The handwashing facility identified above is to be used for washing hands only. Operator removed during the inspection.
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08/21/2013 | Risk Factor | |
Asking the operator to track both the preparation unit in the kitchen and the sliding glass door unit verify they maintain holding foods at 41 or less temperatures in these units 42-44. Operator to discuss cooling methods with the operator.
- Critical: Cooling* (corrected on site)
Observation: Salsa, enchilada sauce, and Guacomole 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. Salsa and enchilada sauce discarded during the inspection. Guacomole put in the freezer still had an hour to get below 41 degrees. Operator to review with staff cooling methods believed the tomato was not put in the freezer prior to making salsa. Asked the operator to ensure staff are verifying cooling temperatures.
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05/08/2013 | Risk Factor | |
All food temperatures noted in compliance. Facility to get the dishmachine water temperature up to 120 degrees F. Employee health is in place.
- 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.
Correction: No chlorine measured in the dishmachine and to much chlorine 300 ppm in the three compartment sink. Use test strips to ensure chlorine concentratrion are at appropriate levels daliy on the dishmachine and when changing chemical. Ensure the measured amount needed for the volume of water used in the three compartment sink meets the requiremnt of 50-100 ppm. Both issues were corrected during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of refrigeration griil drawers and inside the true 2-door glass cooler 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the prep area, cook line, and the wait station noted in need of cleaning. Floors noted in under and behind equipment of cleaning under and behind equipment.
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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