Prime meats is the beef, chicken, pork, beef tripe , beef tongue and fresh tilapia distributor. TCS foods were not properly label, this is a repeat violation. This include seasoned tilapia, horchata drink, cooked pinto beans, cooked beef, cooked pork and cooked chicken. Operator was explained about the risk of the Listeria bacteria and the urgency of having a date marking system in place in order to comply with the FDA code food safety regulations.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat cooked pinto beans, horchata (milk base), cooked beef, cooked pork cooked chicken in the display cooler 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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09/17/2015 | Routine | |
All critical violations must be corrected within 10 days.
Discussed proper cooling methods with PIC.
*******Although, entire Flea Market using dumpster outside, Lupita Cafe is responsible of keeping dumpster area maintained and covered. Flea Market Manager is aware of that too.
- Critical: Cooling* (repeated violation)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria. Discarded voluntarily.
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 commercially processed ready-to-eat (RTE) coffee frappuccino in the refrigerator, the food should have been discarded 4 months ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Sanitizer - Criteria/Chemicals for food contact*
Observation: Bleach "no splash formula" being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only Chlorox "regular bleach" or quaternary ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/19/2015 | Routine | |
All violations from previous inspection have been corrected. Facility is clean and well organized.
New refrigerator-drawers purchased to replace glass 2-door RIC that broke.
- Critical: Hands - Preventing Contamination from Hands*
Observation: PIC observed handling ready-to-eat (RTE) food with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizing solution available in the prep area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken, pork, beef, beans, cheese sauce 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the MUT in the dining room is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Raid spray bottles stores along with other chemicals.
Correction: Remove unnecessary poisonous or toxic materials.
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02/20/2015 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
ServSafe app handed to owner. Discussed and highly suggested to sign-up and take class.
- Critical: Hands - Preventing Contamination from Hands*
Observation: PIC observed handling ready-to-eat (RTE) food with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizing solution available in the prep area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken, pork, beef, beans, cheese sauce 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the MUT in the dining room is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Raid spray bottles stores along with other chemicals.
Correction: Remove unnecessary poisonous or toxic materials.
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02/13/2015 | Routine | |
Notes:
The low reach refrigerator and small make-up table are unplugged and currently used as storage.
- Food must be cooled before placed in the refrigerator. Use ice bath or portion food for proper cooling.
Critical violations must be corrected within 10 days. Non-critical violation must be corrected within 30 days.
- Critical: Cooling*
Observation: Cooked pork (chicharon) 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: Raw beef skirt steak cold holding at improper temperatures in the glass display cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hand sink basin in the corner is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/14/2014 | Routine | |
Notes:
There is no need to date mark any dry, can product or produce. When date marking ready-to-eat food the day it was cooked count day one plus 6 days.
Bleach solution found stronger than needed. Use test strips to mix properly concentrated solution.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) rice, meats, beans in the refrigeration unit is not properly dated for disposition. All food marked with 8 days period.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the produce MUT in the dining room is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: The sink basin in the corner is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/08/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Missing thermometer in the back room freezers, replace.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw steak (glass display) and raw shell eggs (metal RIC) stored over ready-to-eat (RTE) 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The cardboard box used to store chips (not in individual package).
Correction: Replace the cardboard box with plastic or metal food container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Existing screen door is not self-closing and tight-fitting.
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.
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05/07/2014 | Routine | |
Discussed proper gloves usage during food preparation..
Bleach solution in the wiping cloth bucket is stronger than required, ensure proper sanitizing concentration using test kit, solution must be at 50 - 100 ppm.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Operator observed handling raw food of animal origin and ready-to eat salad with the same gloves
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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02/05/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
Facility clean and organized.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin (raw shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
- Equipment - Good Repair and Proper Adjustment
Observation: White rear tall freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy ice build up.
Correction: Defrost and clean 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.
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11/06/2013 | Routine | |
Make-up unit now supports proper cold holding temperature of the food at 35 - 36 F.
No violation noted during this evaluation. | 07/31/2013 | Routine | |
Refrigeration unit must be adjusted to 41 F to support safe cold holding temperature. In unable to repair, replace it.
The follow-up inspection will occur on/about July 31, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cheese sauce, cooked chicken strips, cooked beef cold holding at improper temperatures inside make-up table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make-up table was observed in a condition that prevents necessary maintenance, internal temperature found at 46 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.
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07/25/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about July 25, 2013.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over vegetables 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese sauce, cooked chicken strips, cooked beef cold holding at improper temperatures inside make-up table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken, beef and cheese sauce 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table was observed in a condition that prevents necessary maintenance, internal temperature found at 46 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted inside Victory refrigeration unit.
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
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07/19/2013 | Routine | |
Notes:
Small and large make-up tables used for produce only.
Re-date mark all cooked/commercially processed ready-to eat food with 7 (seven) days sell or discard time counting day 1 the day it was cooked or package was open.
Wiping cloth must be stored in sanitizing solution at proper concentration of 50 - 100 ppm for chlorine. Solution must be changed every 4 hours or if gets dirty.
Operator recording equipment temperatures every morning, chart is on the door of large MUT.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of cheese sauce.
Correction: Discontinue the reuse of manufacturer containers for different foods storage. Provide approved reusable food storage containers designed for your food storage needs.
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04/19/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
All cooked ready-to eat food items must be date marked, the day food was cooked plus 7 days to sell or discard time. There are labels on the containers but no date on it, just the food item name.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE )salsa, cooked beef tongue, beef soup 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: hand washing sink in the dining room.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand washing sink immediately.
- Plumbing System Maintained in Good Repair
Observation: The hand sink basin to the right form grill is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/16/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Pork, raw - 39, Chicken Breast, breaded, raw - 41
All cooked ready-to-eat potentially hazardous foods held more that 24 hours must be date marked for use or disposition within 7 days.
- Critical: Cooling* (corrected on site)
Observation: Black Beans 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 from 70°F to 41°F or below within 4 hours. 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) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked meats 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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02/04/2012 | Routine | |
Notes:
1. Facility has accurate food testing thermometer, chlorine sanitizer test kit and 3-Vat sink -set-up.
2. Chlorine (bleach) sanitizer solution concentration in use tested correctly at 100 ppm in the 3-Vat sink.
3. Recommendation: 1 x Per Week - Clean and rinse floor drains (3) with a solution of 1 cup of Chlorine Bleach per Gallon of Water to keep them clean, free from odder and prevent them from attracting
flies and insects..
4. Reviewed upcoming Spanish ServSafe class and stressed the importance of Managers and key staff attending.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Refried Frijoles and hot dogs hot holding at improper temperatures on the flat top grill
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/03/2011 | Routine | |
Additional Food Temperatures (degrees F.):
Chicken, cooked -*51, Seafood Soup - *52, Milk - *52
Adequate food testing thermometer, sanitizer test kit and 3 compartment sink set-up on hand.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All potentially hazardous foods (PHF's) cold holding at improper temperatures in the reach-in refrigerator. Operator voluntarily discarded these foods.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The 2 door reach-in refrigerator is not sufficient in cooling capacity to maintain foods at 41 degrees F. or below.
Correction: Repair or replace refrigeration equipment as necessary to maintain food items at 41 degrees F. or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces
Observation: Two (2) portable cutting board 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink on the wall with beverages was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/04/2010 | Routine | |
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