The purpose of today's visit was to conduct routine inspection. EHS observed good food temperatures during today's inspection. Please continue to use rapid cooling methods for all cooked menu items and prepared menu items (such as pico de gallo, salsa etc). Per discussion with the General Manager the following menu items on the lunch menu are always cooked well done to 145F or above for 15 seconds: both ceviches, seafood soup, marisco saltado (shrimp & scallops), camarones tijuana (shrimp), camarones catalana (shrimp). Currently these menu items all have a consumer advisory disclosure asterisk. EHS recommended at the next menu printing to remove the consumer advisory disclosure asterisk. The consumer advisory applies to a number of beef menu items and pescado en salsa cancun (grilled salmon).
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock (clams) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH CFM
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:--------steak fajitas
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CONSUMER ADVISORY DISCLOSURE ASTERISK WERE ADDED TO ALL STEAK FAJITA MENU ITEMS DURING INSPECTION.
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01/12/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS observed menu items cooked and cooled the previous day were holding at 41F or below in the Walkin Cooler. EHS observed improved cooling methods and observed that additional cooling wands were purchased and being utilized. EHS observed two refrigeration units holding above 41F. Manager agreed to repair these units and to fax or email a third party service report by Wednesday, August 19, 2015. EHS discussed time as a public health control as a option to mark and place food in both units only during busy lunch and dinner. It is recommended that no food be kept in units during the time period between lunch and dinner. Please maintain the good cooling methods. Additional active managerial control is needed in the area of monitoring the ambient air temperature of refrigeration units and food temperatures along the cookline area. EHS provided CFM with and discussed handouts on Cold Holding, Active Managerial Control and Equipment and Food Temperature Logs.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee handle trash, then handle dirty dishes and then transition to handling cleaned and sanitized dishes coming out the dishmachine without first washing hands.
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. EHS SPOKE TO MANAGER, MANAGER SPOKE TO EMPLOYEE. ALL CLEANED AND SANITIZED DISHES WERE PUT THROUGH THE DISHMACHINE AGAIN AND EMPLOYEE WASHED HANDS BEFORE HANDLING CLEAN DISHES.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock (clams) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish (clams) are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED WITH MANAGER.
- 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:
1) Items in True 4 drawers prep cooler left:------shredded cheese mix at 54F, raw beef at 57-59F, raw salmon at 52F, raw shrimp at 50F, raw chicken at 52F, raw shrimp wrapped in bacon at 52F,
2) Items in True 4 drawers flat top cooler:--------whipped butter at 51-52F, cooked chorizo sausage at 51F, raw beef at 54F.
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. ALL ITEMS WERE HELD IN UNITS OVERNIGHT AND WERE DISCARDED. NEITHER UNIT WAS IN USE NOR HAD BEEN OPENED SINCE EMPLOYEES WERE JUST BEGINNING TO ARRIVE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks being used to fill up pitchers and used to rinse off clean utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EHS DISCUSSED WITH MANAGER, MANAGER DISCUSSED WITH EMPLOYEES.
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08/12/2015 | Risk Factor | |
Today's visit is a follow-up to verify that the Walkin Cooler is able to maintain food at 41F or below. EHS observed Walkin Cooler and all potentially hazardous foods that were cold holding in the unit at 41F or below. EHS observed improper cooling temperatures of all potentially hazardous foods that were cooked or prepared during the previous evening shift and improper cooling methods. EHS provided extensive training on cooling methods to facilitate rapid cooling. The CFM and GM have agreed to fax or email every day for the next two weeks a cooling log for cooked and cooled menu items and a food temperature log of items from the Walkin Cooler in the morning at opening before food preparation. EHS will provide email and phone consultation regarding the logs as needed. It is strongly recommended that at the end of the two week period that the cooling and cold holding food temperature logs be maintained as an Active Managerial Control practice. Again as agreed cooling and morning cold holding temperature logs are to be emailed or faxed every day (including weekends) until Friday, June 5, 2015.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. EXTENSIVE TRAINING DISCUSSION PROVIDED
- 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) located in the Walkin Cooler are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours (all foods listed below cooling over ten hours):
1) Cooked taco beef at 43F, ) Cooked pulled beef at 53F, 3) Cooked grounded beef at 51F, 4) Cooked chicken enchilada at 43F, 5) Cooked white rice at 48F,
6) Cooked pinto beans at 57F, 7) Cooked green tomato sauce at 60F & 51F, 8) Cooked refried beans (five containers) at 65F, 60F, 65F, 59F, 62F, 9) Queso cheese at 44F, 10) Mexican butter at 44F
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. ALL DISCARDED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) 15-20 gallon covered plastic containers observed cooling cooked refried beans, cooked green tomato sauce,
2) All coolings menu items in Walkin Cooler obseved covered with lid or plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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05/21/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Note to Manager, please carefully read and review the inspection report and implement active managerial control practices to keep all corrected critical violations corrected. One example of a good active good managerial control is to maintain food and equipment temperature logs to verify that food and equipment are holding at 41F or below and to allow time for corrective action to be made before food has been in the danger zone too long. A follow-up inspection will be conducted tomorrow morning to verify that Walkin Cooler is able to continue to maintain food at 41F or below. EHS provided CFM with and discussed handouts all each critical violation observed today.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish (clam) original bag.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. TAG LOCATED AND RE-ATTACHED.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (clam) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: --------cooked chicken fajita.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------
1) Two ice scoops stored in ice storage boxes with accumulation of dirt and mold,
2) Scoops used for various foods stored in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ICE SCOOPS RAN THROUGH THE HIGH HEAT SANITIZING DISH MACHINE.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following undercooked fish offered for service or sale in the ready-to-eat form does not have written documentation on file to confirm freezing to ensure parasite destruction:--------calamari used in the ceviche.
Correction: 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. MANAGER AGREED TO COOK ALL CALAMARI IN CEVICHE TO 145F FOR 15 SECONDS UNTIL DOCUMENTATION IS OBTAINED AND SUBMITTED TO HEALTH DEPARTMENT CONFIRMING THAT ITEM IS FROZEN ONE OF THE THREE WAYS LISTED ABOVE.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Shrimp & scallops at 126F in warmer,
2) Grilled green peppers & onion at 114F next to the grill at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEM 1 REHEATED TO ABOVE 165F, ITEM 2 DISCARDED AT THE END OF LUNCH
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) in the Main Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked chicken tamales at 46F,
2) Cooked pulled chicken at 47F,
3) Cooked pork at 46F,
4) Pico de gallo at 47F,
5) Heavy cream at 46F,
6) Cooked beef at 46F.
7) Cooked tamales in True 2 drawers/1 prep cooler right, from the Walkin 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. A THIRD PARTY SERVICE TECHNICIAN ARRIVED DURING INSPECTION TO REPAIR UNIT. A FOLLOW-UP INSPECTION WILL BE CONDUCTED BEFORE OPENING TOMORROW.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:------majority of the coolers.
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 (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ----------Main Walkin Cooler observed cycling between 39-50F and True 4 drawers prep cooler left observed at 52F.
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. THIRD PARTY SERVICE TECHNICIAN ARRIVED DURING INSPECTION TO REPAIR WALKIN COOLER. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TOMORROW MORNING.
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05/20/2015 | Routine | |
- 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: salmon, squid,
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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12/12/2014 | Risk Factor | |
This is a risk factor assessment inspection. One critical violations was observed but this was corrected during the inspection. The high temperature heat sanitizing ware washing machine was checked and tested and was noted to operate properly. The machine passed the heat tape test. T wash temperature was 170-F, and the final rinse temperature was noted to be 180-F,
The certified food manager was advised to train food employees to write prep or use-by-dates on food cooked or prepared and held over 24 hours.
- 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.
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09/03/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/04/2014 | Other | |
- 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: salmon=44-F, raw shrimp =44-f, quail =45-F, marinated chicken breast=52-F, ground beef patty=45-F
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)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4-door TRUE refrigerator located on the left of the front cookline (rir# 4)
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. Replace the refrigerator if it can no longer be repaired to maintain food at 41-F and lower.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cookline are heavily scratched and scored. The food contact surface is 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. Replace the damaged boards.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils were not observed sanitized due to improper operation of the low temperature and high temperature sanitizing ware washing machines.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Since the ware washing machines are not operating properly, use the three compartment sink to wash rinse and sanitize utensils until both machines are properly repaired.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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02/26/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. An employee was noted washing his hand without soap at the kitchen handwashing sink.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: marinated quail = 47-F, raw marinated chicken = 49-F, raw shrimp n= 44-F, marinated beef =50-F, sour cream = 46-F,
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. (replaced)
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the taco bar and at the bar kitchen near the walk-in refrigerator are blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Relocate the equipment from the front of these handwashing sinks.
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10/24/2013 | Risk Factor | |
| No violation noted during this evaluation. | 06/25/2013 | Follow-up | |
| No violation noted during this evaluation. | 06/11/2013 | Complaint | |
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food at the two bars. The ice designated for cooling beverage bottles should not be served in drinks to customers.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Remove the beverage from the ice and replace the ice before serving it to customers.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoops use for dispensing ice were found stored in the ice with the handles in the ice at the bars.
Correction: After each use, place the scoop on the ice with the handles up or place the scoops on a cleaned and sanitize container or on ice scoop dispensers to protect the ice from contamination.
- 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: marinated meat = 49-F, raw & marinated chicken breast 44-F, camaron brochetto 46-F, qual = 44-F.
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
Observation: Observed the handsink at the bar was being used for dumping ice.
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 | |
The purpose of today's visit was to conduct a risk factor assessment in conjunction with the investigation of an alleged foodborne illness complaint. All critical violations were corrected during the inspection. Thank you for your assistance. Continue to train employees on the proper cold holding of items on ice as discussed during today's inspection. Contact me if any questions arise at (703)246-8429.
Temperatures Continued:
salsa in True 2-door reach-in refrigerator: 41F
stuffed pepper in 2-drawer 1 door True refrigerator (right): 40F
sliced tomato, tamale in 2-drawer 1-door True refrigerator (left): 38F, 40F
milk in coffee refrigerator: 39F
diced tomatos in True 2-door reach-in refrigerator at guacamole station: 38
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Observed uncovered marinated beef patties in the True 2-door upright freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: Salsa at bar on ice (47F), cheese (55F) and salsa (51F) at front prep station on ice
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. NOTE: Discussed with CFM the need to only fill the containers half-full so that hte ice level is higher than the product level. Also discussed pre-chilling pans and using an ice water slurry instead of just ice. CFM stated these new practices would be applied.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The steak for fajitas may be ordered undercooked and is on the menu without proper disclosure.
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: Until re-printing, CFM is having all menus manually marked with an asterik. This process began during the inspection.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink in the tortilla and guacamole preparation area.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed a can of Raid in the facility previously sprayed by employees for an ant issue.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. NOTE: Discarded
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12/03/2012 | Risk Factor | |
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