- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in cooler's shelving was noted in need of cleaning and of refinishing (chipping paint or corrosion of metal).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Refinish (repaint) to create a smooth and easily cleaned surface.
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12/29/2015 | Routine | |
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (not observed in the women's rest room).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the walk-in noted in need of cleaning. Paint chipping and coming off floor in spots, which makes it difficult to keep floors clean.
Correction: Clean floors throughout establishment on a frequency necessary to keep them clean. Floor in the cooler may need repainting.
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08/25/2015 | Routine | |
This inspection was received by Miguel Ayala L.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed closed packages of raw food of animal origin [beef/poultry/seafood], of different safe-cooking temperatures, mixed together while thawing under refrigeration.
Correction: Protect food from potential sources of cross contamination. Separate animal-origin foods by cooking temperature during storage and preparation.
- 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. It was measured during inspection at lower than 10 PPM, due to kink in hose from sanitizer container into machine, which stopped the flow of sanitizer.
Correction: As a standard procedure, as part of your regular weekly or daily operating routine, check the sanitizer level in the ware washing machine using test kit. Also check the machine's indicators (alarm, warning light, etc.) of low sanitizer level, to ensure that an adequate amount of sanitizer is fed into the warewashing machine. XXXXXX In case of malfunction that cannot be corrected immediately, clean and sanitize all items in 3-vat sink system (wash-rinse-sanitize-air dry). To minimize labor and delays in service, you could also use disposable single-use serveware until warewashing machine issues are corrected. XXXXXX Chlorine sanitizing solution should be at least 25 parts per million when the water's pH is at 10 or less, and the water temperature is at 120°F (or 50 PPM at 100°F, or 100 PPM at 55°F). -- The kink in the feed hose was removed, and the sanitizer level returned to about 50 PPM, thank you.
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04/28/2015 | Routine | |
Inspection began ~ 1500, ended ~ 1600.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap dispenser empty at the hand washing lavatory in the kitchen (beside the cook line)
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.
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01/29/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler (flan in individual servings).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. While food is in the cooling process it may remain uncovered or loosely covered
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Some sauces for topping burritos, enchilandas, etc. were hot holding at improper temperatures (no hot water under their bins on the steam table).
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: The prepared ready-to-eat (RTE) food (cut tomatoes -- a Time/Temperature Control for Safety Food) in the walk-in 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in the walk-in cooler 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. If unable to clean adequately due to condition (corrosion, rust), replace the equipment.
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10/29/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. A pitcher for water was being used as a scoop or ladle in the bucket holding salsa, in the walk-in cooler. The pitcher was lying in the salsa on its side, the handle of the pitcher was in the salsa.
Correction: Store in-use utensils or dispensing utensils in one of the following manners, as may be practical for the situation: 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. (The pitcher was removed from the salsa bucket.)
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of shelves in the refrigeration units is not corrosion resistant, nonabsorbent, and/or smooth (rusting, and paint peeling), and was noted to have accumulations of food debris. Shelves are rusting and paint is coming off them in (a) the walk-in cooler and (b) the cooler near the tortilla-chip warmer (holding salsa, beer, etc.).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent, and must be kept clean. Please clean as frequently as necessary to keep the equipment clean
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the 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.
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07/21/2014 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the grill prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/30/2014 | Routine | |
Good operation overall. Permit was re-issued.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in walk-in cooler is not smooth and easily cleanable. Observed perforated rubber matting on floor, under which, there were cardboard boxes as floor covering. Cardoard is an absorbent material, and not approved for use on floors.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Discontinue use of cardboard as flooring. NOTE: Person-in-charge stated that replacing the floor in this cooler with tile flooring is under consideration.
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04/30/2013 | Routine | |
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