No critical violations noted. Excellent cooling practices ( proper ice water bath and use of the freezer). PIC provided chlorine test strips, digital thermometer and employee health policy of new employee. PIC (kitchen manager) will be taking only the Servsafe-Spanish- test in March 2016. New assistant kitchen manager will be attending Spanish Servsafe. Non critical violation will be inspected in 90 days.
- Food - Miscellaneous Sources of Contamination
Observation: Dust observed on the wall above the door (inside) of the walk-in cooler. Food on shelves that was cooling could be contaminated by the dust, since it need to be uncover while it cools.
Correction: Protect food from miscellaneous sources of contamination.
- Lighting, Intensity
Observation: Three foot candles of light was noted in the light above the gas stove range.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Four foot candles of light was noted in the hallway in front of the walk-in refrigerator and 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.
- Physical Facilities in Good Repair
Observation: The handle of the door of the walk-in cooler needs to be replace.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/11/2016 | Routine | |
| No violation noted during this evaluation. | 09/02/2015 | Follow-up | |
The data logger was placed in the sandwich make-up table for 24 hour monitoring.
All violations must be corrected prior re-inspection on September 1, 2015.
- Critical: Cooling* (repeated violation)
Observation: Refried beans cooked today and yesterday 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Refried beans, hot dogs, bacon, shredded cheese, tongue, tripa cold holding at improper temperatures in the sandwich make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice build-up observed around door and floor.
Correction: Repair the walk-in freezer 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Chain saw.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink ( both sides) of sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The strip on the back door is broke that creates a gap under back door.
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 20 foot candles of light was noted in the 3 door Turbo Air.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
08/25/2015 | Routine | |
- All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 04/24/2015 | Follow-up | |
The follow-up inspection will occur on April 23, 2015.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw chicken stored over ready-to-eat (RTE) tamales in the walk-in cooler and reach-in refrigerator.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. The handle of the utensil was immersed in the food.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Hot food (cooked tongue, shredded chicken) placed in the refrigeration unit without being properly cooled first.
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 - Hot Holding* (corrected on site)
Observation: Cooked pork and beef left on the counter after being cooked. Food was placed on ice to cool.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy ice build-up around door to the walk-in freezer. Difficult to open and close.
Correction: Deice walk-in freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
04/15/2015 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sanitizing solution was not available for use at the time of inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Tamales, cooked tomatoes, Spanish rice 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.
- Cooling Methods (repeated violation)
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.
- Food - Food Labels (repeated violation)
Observation: Russian salad sold in the Grab-n-go RIC, packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice build up around shelving, food, floors.
Correction: Repair the door to the walk-in freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: bend saw
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Observations: Missing floor tiles in the kitchen prep area near bend saw, also missing section of hood vents in the ventilation hood system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/05/2014 | Routine | |
Notes:
Lids on the salsa containers must be on at all times to protect salsa from biological contamination. Sals unit have been replaced with another unit that holds cold holding temperature below 40 F.
- Food - Food Labels (repeated violation)
Observation: Arroz con leche packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
09/05/2014 | Follow-up | |
Notes:
Salsa offered for customers self service is not protected from contamination. Containers must be covered and monitored, or salsa must be portioned in small individual packages.
The follow-up inspection will occur on/about September 4, 2014.
- Food - Condiments - Protection
Observation: Condiments (salsa) are not stored or dispensed in a manner to prevent contamination.
Correction: Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk, red and green salsa cold holding at improper temperatures in the salsa make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Food Labels
Observation: Arroz con leche packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salsa make-up table is not supporting cold holding temperature of 41 F or less.
Correction: Repair salsa make-up table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has large gaps around and not easy closed, handle is missing.
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers with bleach and other chemicals 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.
|
08/28/2014 | Routine | |
Notes:
Keep salsa refrigerator top closed if not in use, monitor temperature during the day to ensure 41 F or less. Recommended to start a temperature chart and record temperature of the salsa unit at the end of each shift.
Thermometer inside salsa unit is not accurate and needs to be replaced.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 VAT sink (dish washing area) is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The metal frame around walk-in freezer door is damaged and iced-up, door is not closing tight preventing effective maintenance and easy cleaning.
Correction: Replace or repair the metal frame around freezer door to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
|
06/04/2014 | Follow-up | |
Notes:
Discussed glove changing procedure between changing tasks and working with different types of food.
Beef and pork tips cooked in advance and stored on ice before cooked again to order. Ensure adequate amount of ice surrounding container and add more when it melts.
Change sanitizing water every 4 hours or when gets dirty, use 75 F water .
The follow-up inspection will be conducted on/about May 29, 2014.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers in the bakery room.
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: Refried beans cooling in the area where meats are sliced and cut and can be contaminated with meat juice and blood.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Large container with refried beans cooling in ice water bath covering only 1/3 of container, without stirring the food.
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: Green and red salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 VAT sink (dish washing area) is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Front salsa MUT was observed in a condition that prevents necessary maintenance and easy cleaning. Unit observed at 49 F.
Correction: Repair/adjust salsa unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: The metal frame around walk-in freezer door is damaged and iced-up, door is not closing tight preventing effective maintenance and easy cleaning.
Correction: Replace or repair the metal frame around freezer door to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
|
05/23/2014 | Routine | |
Notes:
Proper cooling methods and food handling after cooling discussed with PIC.
Slicer in need of detailed cleaning after each use.
Observed violations must be corrected immediately.
- Critical: Cooling* (repeated violation)
Observation: Tripe, cooked 12 hours ago, 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer used to slice deli meats and cheese.
Correction: Clean and sanitize these surfaces for food contact.
|
02/12/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Gaskets replacement for WIF, 3 door metal cooler and sandwich are in the working process, all measurements had been done, waiting for replacement.
Separate raw and ready-to eat food to avoid cross contamination.
- 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. Raw chicken stored over ready-to eat food.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw sausage near sliced lime and cheese.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice build up around curtains, door, on the floor and around shelving.
Correction: Repair walk-in freezer 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: All shelving in the dish wash room is covered with grime and dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink in the dish wash room are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
11/07/2013 | Routine | |
Discussed proper cooling methods and time frame for cooling. All cooked food items made in large quantity must be cooled and dated properly!
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Critical: Cooling* (repeated violation)
Observation: Ground beef and shredded chicken 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink in dish wash area and in prep area are not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice build-up around door, on the floor and on shelving.
Correction: Defrost and clean walk-in freezer 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make-up table, walk-in freezer and rear metal 3 door reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Large pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
08/06/2013 | Routine | |
All violations have been corrected since the last inspection.
Notes:
A few pots have heavy carbon build up on surface.
Gasket on make-up table is in poor repair, must be replaced.
No violation noted during this evaluation. | 05/15/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
3 door refrigeration unit was unplugged by accident. At the end of inspection internal temperature found at 38 F.
Discussed proper hand washing and glove changing procedure.
The follow-up inspection will occur on May 14, 2013.
- Critical: Cooling* (repeated violation)
Observation: Pork tripe and tongue noted not being adequately cooled to prevent the growth of harmful bacteria. Tripe found at 74 F after being cooked last night.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salsa in salsa unit, refried beans, shredded chicken and ham in the rear reach-in cooler and all PHFs in the left top of make -up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table was observed in a condition that prevents necessary maintenance, internal temperature of the unit found at 44 F.
Correction: Adjust make-up table to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives on the wall.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine sanitizer at proper concentration of 50 - 100 pmm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rear reach-in cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
05/07/2013 | Routine | |
Discussed proper cooling methods with person in charge. Beef tongue was in process of cooling on the ice bath, bit the ice was not touching the bottom of container with beef tongue. Explained that ice must cover all surface of the container and ice must be added as it melts.
Ones vegetables cooked, it become potentially hazardous food and shall be under time or temperature control.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Beef and pork tips and grilled onions hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
|
04/11/2013 | Follow-up | |
Notes: Discussed cooling parameters for large quantities of food products with the owner
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Cooling* (repeated violation)
Observation: Beef intestines (tripe) prepared 3/3/2013 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) refried beans and cooked chicken in the refrigerator, the food should have been discarded 2 days ago (3/1/2013).
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- 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 steak and eggs 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the rear processing area bandsaw.
Correction: Clean and sanitize these surfaces for food contact.
|
03/04/2013 | Follow-up | |
Additional temperature taken: turnovers 162 F.
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Discussed proper cooling methods, cold holding temperatures and date marking.
The follow-up inspection will occur on/about February 13, 2013.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the prep table and reach-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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.
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.
- Critical: Cooling*
Observation: Chicken and beef cornitas 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salsa cold holding at improper temperatures in the salsa table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the pots has heavy carbon deposits.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine sanitizer at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
01/30/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Chorizo - 41, Ham, sliced - 41, Tomato, sliced - 41, 40, Tripe, cooked - 39, Chicken, breaded cooked breast - 40, Beef, raw diced -42, Pork, cooked - 42, Shrimp, cooked -34
Mobile Food Unit is being operated from this facility without a permit. Hot foods are being held and served from crock-pots out of the back of a van that does not meet sanitary regulations. No facilities for handwashing or warewashing are provided. Floor of the van is carpeted. Informed the owner/operator that he must cease operation of the mobile unit until an approved mobile unit is inspected and a permit to operate the mobile unit is issued. An application for a permit was given to the owner/operator of La Milpa.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the Ice Machine interior was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and mold.
Correction: Clean the surface of the Ice Machine Interior at any time when contamination may occur or per manufacturer specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Chlorine (bleach) saniyizer solution at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
02/13/2012 | Routine | |
Additional Food Temperatures (degrees F.):
COLD HOLDING:
Chicken Breast, raw - 37, Carnitas, ckd.- 40, Pastor , raw - 41
HOT HOLDING:
Meat Pockets, chicken, ckd. - 151, Corita, ckd.- 175, Bone-in Chicken Soup - 197, Carrots - 192, Shredded Beef - 189, Tongue - 185, Refried Beans - 205, Rice - 192, Green Chili Sauce - 170.
Notes:
1. Facility has accurate food testing thermometer, Chlorine sanitizer solution test kit, and 3-Vat sink set-up.
2. Chlorine sanitizer solution concentration tested correctly at 100 ppm.
3. Reviewed procedures to quickly and safely cool large batches of PHF's.
4. Owner/operator and staff continue to improve the Food Safety program at La Milpa. Improvements noted over the past year and this process is continuing.Keep up the good work!
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/01/2011 | Routine | |
Additional Food Temperatures (degrees F.):
Hot Holding: Beef short ribs - 187, Soup - 188, Beef, shredded - 182, Tongue - 190, Lamb, shredded - 189, Refried Beans - 194, Rice - 183
Cooking: Chicken & Steak Fajitas - 174, Steak - 209
Glass display warmer was adjusted during the inspection to 160 degrees F. Have the staff check this unit daily to make sure it is maintaining foods at 135 degrees F. or above at all times.
Chlorine sanitizer in use at the 3 compartment sink tested at 100 ppm.
- Thawing (corrected on site)
Observation: Improper methods used to thaw whole chickens.
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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork Chops in gravy hot holding at improper temperatures in the glass display warmer.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all restrooms used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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11/01/2010 | Routine | |
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