No other violations observed.
Facility well maintained.
Be sure to monitor your refrigeration units to ensure your cold holding is adequate (41 deg. F. or below).
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood Contact Surfaces
Observation: Observed cardboard lining the top and bottom metal rack shelves in the walk in refrigerator.
Correction: Remove the cardboard from the walk in refrigerator shelves. The cardboard is not a cleanable surface. In addition, lining metal racks in refrigeration restricts air flow, and may hinder cooling prepared foods.
- Temperature Measuring Devices
Observation: Thermometers missing from several of your refrigeration units.
Correction: Replace missing thermometers from your refrigeration units. Thermometers must be accurate and easily visible.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the rack shelves in the walk in refrigerator 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.
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01/05/2016 | Routine | |
No hazards noted today. Facility well maintained. Proper glove use along with hand washing observed. Very good personal hygiene observed. Big rush at time of inspection was handled well without compromising food safety, good job.
No violation noted during this evaluation. | 09/17/2015 | Risk Factor | |
Observed good thawing (under refrigeration) and cooling procedures. The small whirlpool refr. was frosted over, keep an eye on it and notice the temperatures of cold units when you are using them. Good hand washing and proper glove use observed.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The small Whirlpool counter refr. was observed in a state of disrepair, the unit had frosted over and was not holding foods at proper cold holding temperature.
Correction: Repair the Whirlpool refr. to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. dressings and sauces moved to different unit and refrigerator defrosted.
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05/28/2015 | Routine | |
Observed good thawing practice of thawing chicken breast fillets under refrigeration. Very good personal hygiene observed and proper glove use as well. facility in good shape, no hazards noted.
No violation noted during this evaluation. | 01/26/2015 | Risk Factor | |
Sliced tomatoes on the top of the prep had been sliced 2 hours ago and were at 50°F. Because there was some in the bottom of the prep cooler and they only had 2 more hours to get to 41°F, the tomatoes were discarded. You only have 4 hours to get to 41°F from ambient temperatures.
Ice water bath for the chicken was only at the half way point of the height of the chicken. This would cause it to take longer for the chicken at the top to cool. Suggested that either get a deeper pan for the ice water bath or spread the chicken out on a shallow pan and place on the top wire rack in the walk-in with deli paper covering the chicken. That should provide good air flow for the chicken to drop in temperature. Remember from 135°F to 70°F must be less than 2 hours. Then it is a total of 6 hours from 135°F to 41°F.
When reheating you have 2 hours to get to 165°F. A better way would be to reheat the taco meat and chili on the stove top then place into the steam unit. The steam unit appears to be able to get the food hot enough but barely in the 2 hour time limit.
Good job addressing the risks of cooling and reheating. Remember you can contact the health department if you have questions on methods that you are using to keep your food safe.
No violation noted during this evaluation. | 09/04/2014 | Risk Factor | |
Training covering Employee Health, handwashing, prevention of barehand contact, cross contamination, and cleaning/sanitizing.
No violation noted during this evaluation. | 05/21/2014 | Training | |
Overall the facility is clean. Be sure to get in all floor/wall junctures and corners often.
Observed good prevention of barehand contact and handwashing. Discussed glove use and when it is required to wash hands and change gloves.
Discussed cleaning and sanitizing. Discussed cooling.
Person in charge adjusted walk-in refrigerator temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Under the grill is in need of cleaning. The hood vent filters and surfaces around the filters are in need of cleaning.
Correction: Clean these often to prevent any build up of grease.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall junctures in kitchen are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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02/07/2014 | Routine | |
Facility in good shape. Remember to try to keep top down on make table when not preparing foods. Recommend swapping out sliced tomatoes, diced tomatoes, shredded cheese and sour cream every two hours from the make table top with new batch from refrigeration unit. Overall good job today.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee eating in kitchen.
Correction: All eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Boiled peeled potatoes cold holding at improper temperatures on the make table top.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items discarded, out 4 hours or longer.
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10/23/2013 | Risk Factor | |
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. One employee was adding ingredients to salad w/bare hand, one employee handling sandwich buns w/ bare hands from grill to prep. table.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex toilet room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door was open during the inspection.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Recommend installation of self closing door ie, spring hinges or closing apparatus to prevent toilet door from being left open.
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06/24/2013 | Routine | |
Facility in clean, sanitary condition. Good use of gloves and utensils/ no bare hand contact with ready to eat foods. Have small Whirlpool refr. defrosted and discontinue using it for storage of potentially hazardous foods until it is capable of holding foods at or below 41DEG.F. I think defrosting the unit will take care of the problem.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge was unaware of the requirement of sanitizing utensils and food-contact surfaces of equipment as the final step in proper cleaning procedure.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee eating in kitchen during food prep.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Clisso's dressing cold holding at improper temperature in the small white Whirlpool refr. Dressing was 45Deg.F., unit appears to be heavily frosted over.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Dressings moved to different refr. unit
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces were not observed sanitized after cleaning. There was no sanitizing step used at the three compartment sink.
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. Items rewashed, rinsed and sanitized properly, maintain three compartment sink for all three steps of cleaning process
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02/20/2013 | Risk Factor | |
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