This inspection was conducted before the establishment was allowed to re-open. All plumbing issues have been fixed and flooring throughout the kitchen has been washed and sanitized. A full follow-up inspection will be conducted on Tuesday July 28th to check on corrected safe food handling practices.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the GE Chest Freezer and the Frigidaire Chest Freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/24/2015 | Follow-up | |
PIC has agreed to voluntarily close the establishment until all sewer plumbing problems have been corrected.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the GE Chest Freezer and the Frigidaire Chest Freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean salsa dispensing jars were observed stored uncovered beside the food prep sink.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is not being properly disposed of in an approved sewage disposal system.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the ice machine was emptying liquid waste directly onto the floor of the rear food storage area.
Correction: Repair the drain line to prevent liquid waste discharge onto the floor surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen are 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.
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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07/22/2015 | Routine | |
PIC indicated that a refrigerator repair technician from Hobart had looked at the walk-in cooler yesterday afternoon and indicated that the condenser unit was freezing up and that the door may not be sealing completely. We looked around the walk-in further today and it was found that an old access door in the rear of the unit was actually partially open and allowing 70 degree air into the walk-in. It was recommended to seal the opening in order to prevent this hot air from entering the unit. Once it has been sealed, FRP can be used to permanently cover the access door which is never in use. All other violations have been corrected. An additional follow-up inspection will be conducted within the next three days to make sure that PHF's in the walk-in cooler are at the correct temperature and that the unit has been correctly repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: PHF's in the walk-in cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/09/2014 | Other | |
It was established that the walk-in cooler was cooling enough to adequately keep foods below 41'F. Foods had been out of temperature for greater than 4 hours were discarded by the PIC. The PIC decided to close the establishment due to lack of adequate refrigeration and a refrigeration repairman is on his way to repair the two colding holding units. PHF's that were prepared at lunch were relocated to a third cold holding unit unit the others could be fixed. Follow-up inspection will be conducted tomorrow to ensure that units have been repaired.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Refried Beans and Beef Tips were observed 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw animal meats in the true sand. prep cooler along with all PHF's in the walk-in refrigerator were 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the walk-in cooler and True 2 door sand. prep. cooler were not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees F in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the deep freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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05/08/2014 | Routine | |
The tile floor will be repaired by EOB day May 27, 2013.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the tile floor in the kitchen/food preparation area in disrepair.
Correction: Repair the damaged flooring and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/16/2013 | Follow-up | |
- 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.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
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.
- Critical: Hands - When to Wash* (repeated violation)
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered storage bins of food in the walk-in cooler and sand. prep. unit coolers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed container of raw shrimp stored directly over uncovered containers of ready to eat salsa in the walk-in cooler.
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.
- Food Storage - Clean and Dry Location
Observation: Observed a pot of sauce being stored on the floor in the kitchen and also buckets of food being stored on the floor in the walk-in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Observed beef and raw ground beef thawing in the three-vat sink at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salsa 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Various prepared ready-to-eat (RTE) foods 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.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in either of the True sand. prep. table coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed pink mold growing in the ice machine. Also observed an accumulation of grease and food debris within tortilla chip storage containers. Table mounted can opener also shows an accumulation of food debris that has not been cleaned/washed/sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing walk-in cooler was emptying liquid waste directly onto the floor of the walk-in cooler.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Physical Facilities in Good Repair
Observation: Observed the tile floor in the kitchen/food preparation area in disrepair.
Correction: Repair the damaged flooring and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of grill degreaser/cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/07/2013 | Routine | |
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