Standardization training with district standardization officer and environmental health specialist(CCP & NM)
No violation noted during this evaluation. | 09/15/2015 | Training | |
- Critical: Employee Health* (corrected on site)
Observation: PIC and employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.PIC does not know illnesses for which exclusions are required.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. VDH Employee Health Guidelines were provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes,cheeses, boiled eggs are held on top of a cold holding unit 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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09/10/2015 | Routine | |
All violations were corrected. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Same gloves used to handle raw foods and RTE foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw foods should be handled with utensils or gloves should be changed when going from raw foods to RTE foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the grill station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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08/10/2015 | Routine | |
Need a plan review for outside seating area.
All food handler's need a FHC
Replace light cover in kitchen
Use different cooling methods to ensure proper cooling times.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Refried beans and beef noted not being adequately cooled to prevent the growth of harmful bacteria. (@45-50F after 12 hours)
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) beef, pork, chicken 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.
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06/15/2015 | Risk Factor | |
All violations were corrected today. Gave out Food handler's class info for Spanish class next month, and info on proper cooling methods.
- Critical: Cooling* (corrected on site)
Observation: cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria. In walk-in cooler, in larger cotainer with lid on, at 55F after 3 hours.
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: Time as a Public Health Control* (corrected on site)
Observation: salsa for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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03/18/2015 | Routine | |
Will work with facility with a time control policy, for salsa.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. raw fish over veggies in RI.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa cold holding at improper temperatures, 51F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/12/2014 | Routine | |
All RI shall hold foods at 41F or below
All Handsinks require paper towels, soap, and hand wash signs.
Pre-opening inspection, permit issued. Will return within 30 days.
No violation noted during this evaluation. | 10/03/2014 | Pre-Opening | |
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