- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Bags of rice in dry-storage room were not closed up after rice was removed.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: In the refrigerator was a jug of milkm which is a ready-to-eat (RTE) commercially-processed food. The "consume by" (or "opened on") date was not written on the jug.
Correction: Mark a "consume by" (or "opened on") date on commercially-processed RTE foods, like milk, at the time the original container is opened. Use the food within 7 calendar days after opening the manufacturer's container, or by the manufacturer's date on the container, if it is sooner.
- Sanitizing Solutions, Testing Devices
Observation: No test kit for chlorine sanitizer.
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. Using test kit, monitor chlorine sanitizer in the dish machine to ensure it is at least 25 PPM (regulatory minimum for the temperature range of this machine)
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable paper towels were provided at the hand washing sink in the kitchen.
Correction: Keep the paper-towel dispenser filled with paper towels at the handwashing sink in the kitchen. This will encourage proper hand washing and drying.
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03/31/2016 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the 1-page menu with the foodservice operator found that one menu item (steak), which could be served, at customer request, less than fully cooked, was not identified with a disclosure asterisk.
Correction: If an animal food, such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish, is served or sold raw or undercooked, or could be requested to be served raw or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure (asterisk in the menu item's description) and reminder (statement on the menu). XXX XXX The necessary asterisk was added to the menu, thank you.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used in the warewashing machine was not at an acceptable concentration (less than 25 PPM regardless of temperature or pH). It appeared that either the bucket of sanitizer was almost or completely empty, and/or the supply hose was not properly functioning.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million in accordance with the manufacturer's operating instructions. XXX XXX The Person In Charge put the supply hose into a new, full bucket of sanitizer concentrate, and after a couple of washes, the sanitizer level was acceptable at ~50 PPM. In addition, the PIC stated that he would call for service for re-calibration of the sanitizer supply apparatus.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. It contained a metal food bin and a scouring pad.
Correction: The handwash facility identified above is to be used for washing hands only (and hands are to be washed only in handwashing sinks).
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. Wall-mounted dispenser was empty and no other soap was provided.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No towels were provided conveniently at the hand washing lavatory in the kitchen. Dispenser was empty.
Correction: Hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel, or heated air hand drying device, must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. Keeping a proper supply of soap and towels AT the lavatory (not somewhere else in the kitchen), along with a wastebasket close to the sink, facilitates proper handwashing even more.
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11/20/2015 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink, which is used for utensil washing.
Correction: Hands must be washed only in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Miscellaneous Sources of Contamination
Observation: Cup or bowl without handle used to dispense flour, providing possiblity of bare-hand contact with food ingredients.
Correction: Protect food from miscellaneous sources of contamination. Provide scoop with handle or other dispenser for flour, to minimize bare-hand contact with food (or ingredients) that is not ready-to-eat.
- Single-Service and Single-Use Articles, Use Limitation
Observation: A bin or bucket, previously holding dishwashing powder according to label on the container, was observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage, especially if the previous contents were not food. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels [or other hand-drying devices] were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/14/2015 | Routine | |
This inspection was received by Atilio Benitaz.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Three items on steam table were hot-holding at improper temperatures (below 135°).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. (The food was placed in saucepans and heated above 165°, then returned to the steam table. Thank you.)
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. When intially tested, it was below 10 PPM chlorine. No chlorine was being supplied into the machine (empty barrel). This means that food-contact surfaces of cookware, plates, glasses, etc. was not being sanitized.
Correction: Ensure that chlorine measures about 25 PPM if the water is about 120°F ("hot!!")
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Concentration of chlorine in the wiping cloths bucket was excessive (over 200 PPM).
Correction: Ensure proper dilution of chlorine to "working strength" between 25 - 200 PPM depending on water temperature, pH, and hardness. Do not exceed 200 PPM. Using containers of known quantity (gallons, tablespoons, fluid ounces) is recommended. Use test strips to check sanitizer levels. Train all staff in proper techniques for sanitizer dilution, wiping cloths storage guidelines, and safe use and storage of chlorine products (hazardous).
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03/27/2015 | Routine | |
- Food Preparation (corrected on site)
Observation: Food was subject to environmental sources of contamination during preparation (in kitchen: no lids or other covers for containers of sauces, refried beans, and other food being hot-held on the cook line).
Correction: Protect unpackaged food from environmental sources of contamination during preparation. (Lids were put on the bins holding these hot foods during the inspection.)
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Refried beans hot holding at improper temperatures (~120°F)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: A flan dessert, made in house and ready-to-eat (RTE), in the walk-in refrigerator, was not properly dated for disposition.
Correction: Mark the name and "made on" or "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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for menu items that may be served raw and/or undercooked, such as hamburgers.
Correction: If an animal food (such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish) is served or sold (or might be 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.
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12/01/2014 | Routine | |
A follow-up visit was made to the facility on 30 August 2014, the closest date available (when an EHS was approved to work) to the 10-day follow-up for critical violations. The outstanding critical violation, relating to the lack of consumer advisory on the menu, was discussed with the person in charge. The PIC informed the EHS that the corrected menu had not yet been returned from the printer but it was due to be delivered on Tuesday, September 2, 2014.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for menu items that may be prepared raw and/or undercooked, or that may be served raw or undercooked at an individual consumer's request.
Correction: If an animal food (such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish), is served raw or undercooked
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in 2 places were not in good repair: (a) tiles missing from wall behind the grill and (b) holes in wall in bar area, where a wall-mounted television screen had been removed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/30/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (shell eggs on cardboard trays) stored over ready-to-eat (RTE) food (lemons) in the refrigeration unit.
Correction: Separate raw foods of animal origin [during storage, preparation, holding, and display] from raw RTE food such as fruits and vegetables, and cooked RTE food. Separate by spacing, or by using leak-proof containers for food (like eggs) that might break and leak onto other items.
- 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 menu items that may be prepared raw and/or undercooked, or that may be served raw or undercooked at an individual consumer's request.
Correction: If an animal food (such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish), is served raw or undercooked
- Hand Drying Provision (corrected on site)
Observation: No approved hand-drying device, such as disposable towels, was provided at the hand washing lavatory in the kitchen. Paper-towel dispenser was empty.
Correction: For proper and complete handwashing, all hand-washing lavatories must have approved hand-drying devices, such as individual disposable paper towels. Hands may not be dried on an employee's clothing, on a cloth towel that has already been used to dry hands, or on other unclean materials.
- Physical Facilities in Good Repair
Observation: Walls in 2 places were not in good repair: (a) tiles missing from wall behind the grill and (b) holes in wall in bar area, where a wall-mounted television screen had been removed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/21/2014 | Routine | |
Apparent excessive condensation dripping from cooling unit in the walk-in cooler: there was a puddle of water on the floor. This was drawn to the attention of Mr. Benitez who accompanied the EHS on this pre-opening inspection, and he will arrange to have it taken care of before opening of the restaurant.
More light is needed at working level of the 3-vat sink
No violation noted during this evaluation. | 05/14/2014 | Pre-Opening | |
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