The purpose of this is to follow-up the walk-in refrigerator. The unit has been repaired the ambient temperature is 39°F
- Equipment / Floor Mounted / Elevate 6' / Seal (repeated violation)
Observation: Observed the floor-mounted homestyle refrigerator with no clearance space between the floor and equipment. The small home style refrigerator is not approved equipment. Remove the equipment.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
|
03/29/2016 | Follow-up | |
- Equipment / Floor Mounted / Elevate 6' / Seal (repeated violation)
Observation: Observed the floor-mounted homestyle refrigerator with no clearance space between the floor and equipment. The small home style refrigerator is not approved equipment. Remove the equipment.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
|
03/18/2016 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw fish is improperly stored with raw beef. The raw fish was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: queso, pork and beef. Foods were immersed in ice and ice in a plastic bags were placed on top of the food items.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: tamale were held at 128-124°F. The tamales were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken, pork, diced tomatoes and ceviche (prep cooler), chicken, beef, cheese and heavy cream (walk-in refrigerator). The foods in the prep cooler were discarded and the food in the walk-in refrigerator were immersed in ice.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the floor-mounted homestyle refrigerator with no clearance space between the floor and equipment. The small home style refrigerator is not approved equipment. Remove the equipment.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in refrigerator, and the prep table. Repair the units immediately
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. (dry stoage area)
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
|
03/16/2016 | Routine | |
This visit was made to conduct a routine inspection. The following needs attention:
1. Please use metal pans for cooling. Foods must be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within no more than 6 hours. Cool foods uncovered.
Provided Big 6 poster and vomit clean-up kit.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: refried beans. (54F prepared yesterday- discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.(inside of both ice bins soiled)
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the dishmachine area is being used for purposes other than washing hands.(being used to rinse towels/cleaning cloths)
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Floor / Wall / Ceiling / Cleanability
Observation: The floor coverings (cardboard under floor mats) are not designed to be smooth and easily cleanable.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
|
08/07/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken (in plastic tub) over beef
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer when there is a danger of leakage. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Rearange meats or store in metal hotel pans to avoid spillage.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: beans (overall good cooling was observed but one tub of beans was not cooled properly overnight. Food discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: grilled onions in sauce (reheated above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pot and pans (sanitisze basin at 3 compartment sink not set up, pans were only being scrubbed then hung to dry. This was corrected immediately)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
|
02/25/2015 | Risk Factor | |
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (hose at mop sink in kitchen and laundry room)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (chlorine in sani bucket over 100 ppm, corrected to 100ppm)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
|
11/25/2014 | Routine | |
This visit was made to conduct a complaint investigation. Complaint was made on 9/2/14 regarding hair in a spinach enchilada. Upon inspection all workers in the kitchen were wearing hair restraints. Manager stated that the hair was long and may have belonged to a female. He stated that it may have come from the cloth napkin and the napkins are laundered by themselves (no other clothing articles). Facility was reminded to always wear hair restraints when working with foods and to be aware of any foreign objects (hair in this case) that may come in contact with silverware or napkins when rolling them.
No violation noted during this evaluation. | 09/03/2014 | Complaint | |
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (gloves being used for multiple tasks)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken tamales, beans, cut cabbage (all prepared more than 1 day ago) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in sani bucket (keep chlorine in sani bucket between 50-100 ppm)
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
|
08/22/2014 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: soiled wet cloths kept on employees' aprons
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (mop sink near office)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Floor / Wall / Ceiling / Cleanability
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (side storage room walls, ceiling and wooden structures must be smooth and easily cleanable
Correction: dry goods and ice machines are stored here)
|
05/21/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Employees shall not eat in preparation areas. Employees may only eat, drink and/or smoke in designated areas
-Handsinks must be used for handwashing only. No dumping in handwashing sinks
---CFM did very well with employee health questions. Facility has improved greatly with cooling methods used.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection (employee ate a chip in preparation area
Correction: corrected in the moment)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: soiled cloths kept on employee aprons
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: seafood sauce 127.5F (was reheated to 196.5)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (chlorine in sanitizer bucket was at 0 ppm)
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cook line (right side) & hand sink near dish washing areA is being used as a dump station (food particles in sink)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm in sani bucket.
Correction: Maintain the concentration of the chlorine at 50- 100 ppm.
|
03/04/2014 | Routine | |
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container (working container of clams with no copy of tag attached)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (no sell dates on some tags on file)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over ready to eat foods.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: cut lettuce placed in lettuce box without prer-chilling in walk in
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (foods that were cooling were tightly covered in walk in)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut up steak, sausages
Correction: discarded
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (sani bucket at meat cutting station)
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
|
12/04/2013 | Routine | |
A customer went to the restaurant on Tues., 10/22, about 7pm, customer was drinking a glass of water. There was a roach in the water. Restaurant just took the glass away, and customer left.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Provide professional extermination to eliminate roaches on the premises in 10 days. Retain pest control invoices for review.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
|
10/23/2013 | Complaint | |
This visit was made to conduct a routine inspection. I observed some great hand washing throughout the inspection, so keep up the good work with that. However, the following items require attention:
1) Record date of last clam/mussel sold, and then keep for 90 days in chronological order. Also, keep a copy of the tag with the container if they are removed from the original container.
2) Use poster provided to train employees on the big 5 illnesses and reportable symptoms.
3) Monitor cooling methods to ensure that food is cooled from 135 to 70 degrees F in 2 hours, and then to 41 in another 4 hours.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Manager could not tell big 5 illnesses and reportable symptoms)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. (Observed working containers of mussells and clams with no tag information attached)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock (mussells and clams) from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the freezer unit. (Raw seafood removed from its orginial package stored above ready to eat food in the freezer).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Chicken coolin on ice bath was not being stirred regularly to facilitate uniform cooling. Some parts were still 120 after 1 hour.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: beef in hot hold cabinet @ 117 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Straws in serving station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
09/12/2013 | Routine | |
Foodborne illness complaint investigated where one person was hospitalized after consuming last meal at the facility. Complainant ate meal on Sat, August 3, 2013 around 6:30 p.m. and became ill 3 to 4 hours later with severe abdominal pain. Patient still hospitalized. Complainant consumed chicken burrito, rice, beans, chips and salsa.
Same chicken that is used in the burrito is used in 6 other chicken dishes served in the restaurant. Total number of chicken orders served on the day in question was 94. Total number of chips and salsa served on that day were 827. All procedures were being done correctly at time of investigation and all temperatures were correct and refrigeration units were working properly. Chicken mix on the steam table @ 167F, rice @ 166F , chicken in the walk-in @ 40F, raw chicken @ 41F, beans @ 162F on steam table. Complainant's son notified regarding the results of the investigation immediately following the complaint investigation. Will also contact the manager of the restaurant regarding the prognosis of the complainant.
No violation noted during this evaluation. | 08/06/2013 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: white rice at 125F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:whole pork loin
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean drinking straws were observed stored uncovered.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
|
05/24/2013 | Routine | |
This visit is made to conduct a training/standardization inspection. The following were observed:
1. The BBQ pork at 45F
2. The consumer advisory is incomplete and missing disclosure for eggs.
3. Missing hand wash signage at the bar hand sink.
4. Bare hand contact with sliced/quartered lemon to put in drinking water.
5. Tag for clams are not dated after consuming all the clams.
No violation noted during this evaluation. | 02/20/2013 | Training | |
This is a complaint regarding fruit flies or vinegar flies. I observed fruit flies in the bar area. The owner stated that they are treating the problems. There is still no improvements from the treatment by the commercial/professional company. Complaint is justified.
Recommendations:
1. Clean all the floor drains everyday.
2.Consult the pest company to eradicate specific problem(fruit flies).
3. Provide lids/covers for all trash cans
Last pest treatment 12/21/2012
No violation noted during this evaluation. | 01/11/2013 | Complaint | |
Handed the complete language for consumer advisory to the manager for menu reprints.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Roasted chicken at 50F and 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: sauces inside the walk-in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
|
01/02/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Los Tios Grille, 2615 Mt. Vernon Ave, Alexandria, VA 22301 »