No Violations At Time Of Inspection.
No violation noted during this evaluation. | 03/09/2016 | Routine | |
Person in charge being pro-active and establishment has kept making progress since last inspection even though there are a few repeat violations effort is being made. Facility is being maintained and appears to have regular cleaning and maintenance schedule now. Provided cooling charts and tip sheet to improve this process and will need to review them once they are completed. Excellent hot holding, cold holding, and cook temperatures. Disucssion about working on the dumpster area to place it on a concrete pad instead of dirt. Also, discussion about long term capital investments to add an additonal handsink near the dish area, fixing broken floor tiles, and the clean side dish drain boards. Person in charge really need to stress handwashing and realize the current handsink setup and when to do handwashing (especially when switching between food prep tasks) will require more effort to use properly. Keep up the effort and progress!
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his hands after handling raw shrimp and then grabbed new gloves and started to handle clean eating utensils. Instructed worker that he must wash hands before putting on new gloves.
Correction: Instruct food employees to clean their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Instructed person in charge to really push employees to wash hands more and why it is important to prevent cross-contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tamales, beans, rice etc 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. Person in charge found brand new date marking stickers and instructed workers to use them.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Raw shrimp being prepped on the clean side of the dishmachine drain boards.
Correction: Person in charge cleaned and sanitized the surface for clean dishes. Discussion about welding in a metal break/spalsh sheild because establishment does not need such a large clean dish area and another food prep area would be more useful.
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01/29/2015 | Risk Factor | |
Person in charge being pro-active and establishment has made significant progress since last inspection. Facility is much cleaner and appears to have regular cleaning and maintenance schedule now. Cooling process still need long term corrections. Provided cooling charts and tip sheet to improve this process and will follow-up next week to review charts. Excellent hot holding, cold holding, and cook temperatures. Ensure all hot holding foods are re-heating properly. Dumpster area still needs attention but will require property owner to be involved. Light in walk-in to be replaced. Keep up the effort and progress!
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pork for hot holding (104F) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.Person in charge, removed from hot holding and re-heated to 180 then placed food back in hot holding.
- Critical: Cooling*
Observation: Beans at 43 after cooling all night 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. Food was discarded and person in charge to complete cooling charts and use new cooling methods.
- Cooling Methods
Observation: The methods used for cooling beans were not adequate. Large pan full of beans.
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.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor dumpster container is sitting on dirt and is creating a harborage conditions underneath.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over clean side dishmachine where dead insects may be impelled or fall where foods were being cooled.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. Device to be removed from that area and relocated.
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08/15/2014 | Routine | |
Follow-Up Inspection. Dishmachine still not consistently sanitizing properly, all dishes will need to be sanitized utilizing the properly setup three compartment sink. Provided person in charge some sanitizer testing strips as his order had not arrived yet. New pest control service has been setup and treatments appear to be effective. New self closure doors have been installed on rear doors. Extensive cleaning of the establishment has been completed and a maintenance schedule developed to keep it a high level of cleanliness.. A new prep unit has been purchased and is in use maintaining foods below 41F. New shelves and floor have installed in the walk in refrigerator. Person in charge has made strong effort to make lasting corrections from last inspection. Discussion about adding water to the ice bath utilized by service staff. Keep up the great work!
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Cholorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Person in charge stated that ran out of strips 2 days ago. Order has been placed and will be delivered with next order. I left sample pack to use for next few days.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F. Service call placed. Three compartment sink setup to sanitize dishes. Service tech able to adjust machine and now is properly sanitizing. Sanitizing logs left for person in charge to do daily from next 15 days.
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07/10/2014 | Follow-up | |
Follow-Up Inspection Required. Provided handwashing signage, Three compartment sink setup signage, Refrigeration logs, Food contact surfaces and sanitizing log, cooling temperature log, thermometer calibration log, demonstration on knowledge requirements paper, Pocket guide for food operators, Due to dishmachine not working properly, all dishes will need to be rewashed utilizing the properly setup 3-C sink. Provided person in charge some sanitizer testing strips and showed how to use a three compartment sink. Instructed that food safety risks of improper date marking, lack of handwashing, improper glove use, storage of different raw meats, cold holding temperatures, and employee health. Supervisor contacted about inspection observations. Raw chicken stored over shrimp and next to veggies. Instructed to properly store meats and protect foods from cross contamination. Pest control service was contacted and at establishment 4/30 and 5/5. Fix damaged and missing ceiling tiles.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Did not sanitizer type or concentration.
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.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. I stopped employee from handling ready to eat foods before handwashing. Also, observed no use of gloves on ready to eat foods.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Instructed employee to handwash.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Cabbage sitting directly on raw burger. Raw steak over uncovered coleslaw.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Instructed person in charge to fix storage issues.
- Food Storage Containers - Identified with Common Name of Food
Observation: Food containers are not labelled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored in walking and onions by rear door on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomatoes, onions, avacado sauce in prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was placed on time as public health control and will be discarded at 2pm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cole slaw, beans, tamales, etc in the walk in refrigeration unit, and prep units are 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. Instructed person in charge to develop a date marking system and date mark foods.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Person in charge stated meats could be made to order.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Dirty drain board area that included dead cockroaches.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Clean drain boards to proper sight and touch.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the flat top grill, oven, behind dishmachine, behind walk in fridges, behind fryer, walls, and handsink 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.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in theWalk In and behind equipment is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to to a condition which is smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in vent hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear screen door, screen is broken and is not tight fitting.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the Walk In Freezer, Walk In Fridge, and salsa/chip prep area.
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.
- Physical Facilities in Good Repair
Observation: Walls, floors, and hand sink are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Foods and dirty dishes from last night service left out on the floor, aluminum foil on shelves needs to be removed.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped cockroaches are found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/06/2014 | Routine | |
Managers are now on premise
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee was handling dirty dishes, then handled a untensil but failed to wash his hands, potentially contaminating the utensil and anything touched afterwards.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Instructed employee to handwash.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk food containers are not labelled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: There is a wet spot on the floor within 1 foot of the case of tortillas, which has been on the floor since I arrived over 2 hours earlier.
Correction: Do not store food on floors or anywhere it is subject to splash or other contamination. Food should be stored at least 6 inches above the floor. The Managers moved the case of tortillas to a safe location.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes, onions, avocado sauce in prep unit cold holding at improper temperatures of 50°F and above.
Correction: The foods have been out of temperature for more than 4 hours, allowing time for any pathogenic bacteria to reach dangerous levels. 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. An employee discarded the foods.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution measured significantly less than 50 parts per million (ppm) in the dish machine.
Correction: Chlorine sanitizer solution in the dish machine should measure at least 50 ppm. Employees worked on the machine
- Non-Food Contact Surfaces
Observation: The nonfood contact surfacse of the flat top grill, oven, behind dishmachine, behind walk in fridges, behind fryer, walls, and handsink have 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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in theWalk In and behind equipment is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to to a condition which is smooth and easily cleanable.
- Outer Openings - Protected (corrected on site)
Observation: Outer openings of the food establishment are not protected against entry of insects and rodents. Both kitchen screen doors are damaged (large holes) and do lack closure mechanisms. A large hole is observed in the wall at the corner down from the hand sink.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the Walk In Freezer, Walk In Fridge, and salsa/chip prep area.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls, floors, and hand sink are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (corrected on site)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition. The hood filters have been cleaned.
- Pests - Controlling Pests* (corrected on site)
Observation: Harborage conditions exist. Foods and dirty dishes from last night service left out on the floor, aluminum foil on shelves needs to be removed.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Employees are washing dishes and removing internal and external harborage areas.
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05/06/2014 | Follow-up | |
Vegetables and condiments are made fresh daily and were being prepared at the beginning of the inspection. Owner knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves when handling ready-to-eat foods. Wait staff wearing gloves when cutting and preparing lime and lemon wedges.
No violation noted during this evaluation. | 08/08/2013 | Routine | |
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Some of the floor and wall junctures in the food preparation area are not sealed.
Correction: Some of the floor and wall junctures in the food preparation area have been repaired where water flush cleaning methods are used. The owner/manager continue to work together in getting this corrected.
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07/02/2013 | Follow-up | |
The owner has a licensed exterminator coming into the firm on a monthly basis and were contacted for increased surveillance due a consumer complaint at the firm.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces of the equipment in the food preparation area and underneath the equipment has accumulations of food particles on them.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the some of the dining and food preparation areas are not sealed.
Correction: Seal floor and wall juncture in rooms where water cleaning methods are used.
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06/24/2013 | Complaint | |
Cook (Juan) knowledgeable on food safety temperatures. Refried beans (just cooked) being cooled on ice bath. Employee observed washing hands between handling raw and ready-to-eat foods and changing gloves several times during the inspection. Owner/Manager has purchased new color coded cutting boards (vegetable/raw meats) and has replaced the floor covering in the food processing area since last inspection.
No violation noted during this evaluation. | 03/04/2013 | Routine | |
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