All issues addressed from previous routine inspection. Observed adequate pressure (20psi) at dishmachine.
No violation noted during this evaluation. | 01/19/2016 | Follow-up | |
Food suppliers are sysco, PFG, and concept foods. Observed good holding temperatures and overall clean facility. EHSS discussed the following with the person in charge:
1. Employee health policy, PIC to send EHSS by 1/12/16 at 12pm.
2. Recommend cleaning ice build up out of walk in freezer.
3. Labeling bulk containers in the dry storage area.
4. Cooling procedures. EHSS recommended using smaller containers for cooling salsa and cooked vegetables.
5. EHSS recommended repairing dishmachine to ensure pressure remains between 15-25psi. EHSS observed at 30psi.
EHSS will follow up within 10 days to observe consumer advisory on menu.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.Observed stored in quat sanitizer at a concentration less than 100ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer concentration was corrected to 400ppm.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for containers of salsa. Observed cooling in large deep containers in the walk in cooler and observed at 55° after ambient ingredients cooling 3 hours.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling. The person in charge moved these containers to the walk in freezer to finish cooling.
- 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 the steak and egg dinner menu items that may be served raw and/or undercooked. The raw and/or undercooked foods provided on the lunch menu do not provide a disclosure statement.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or 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.The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the bar reach in cooler and the true reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.The person in charge stated he had ordered new gaskets.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Multiple food and beverage containers were found stacked while wet after cleaning and chemical sanitization in the dishwashing area and the bar area.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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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01/11/2016 | Routine | |
Food supplier is Sysco and Concept Foods. Consumer advisory on menu for eggs, EHS recommends a disclosure statement on menu. Reviewed facility employee health policy.
EHS recommends the following:
1. Ensuring wiping cloths are stored in chemical sanitizer, quat between 150-400ppm.
2. Resurfacing or replacing cutting boards that are heavily scored along the prep line.
3. Ensuring all food items are covered during storage unless in cooling phase.
4. Storing single service items so the food contact surface is not exposed to possible contamination.
Observed overall clean and well maintained facility. EHS to follow up on prep refrigeration unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food items are cold holding at improper temperatures: Sliced tomatoes (45), chimi changas (46), raw chicken (47), raw scallops (47), raw shrimp (47), and salsa (58).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were relocated to walk in cooler.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The undercooked eggs provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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09/02/2015 | Risk Factor | |
Food supplier is Sysco and Concept Foods. Steak is received as whole muscle.
Discussed/Recommend the following with the Person in Charge (PIC):
1. Ensure dishes and containers are air dried before stacking.
2. Recommend cleaning nonfood contact surfaces of inside of ice machine and surfaces of cooking equipment.
3. Recommend using room temperature water for Sanitizer basin of three compartment sink.
Observed good handwashing and glove use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Taquitos (46), Chimi Changas (48), and Raw Chicken (47) cold holding at improper temperatures in the True Prep Unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked eggs are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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05/04/2015 | Risk Factor | |
Sysco & Concept are food supplier. Discussed employee health & provided form 1B to PIC. Shrimp Ceviche is a cooked item. Steak comes as whole muscle, and sliced in facility. Discussed cooling & reheating procedures. Overall clean facility.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. wiping cloths stored in sanitizer in concentration of 0ppm of Quat sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef Chimichangas, Salsa, Diced Tomatoes, Raw Charizo cold holding at improper temperatures. Per PIC, foods had been in unit over night.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC discarded of foods holding above 41°.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Bar RIC & LowBoy Grill Unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Ice scoop bucket & ice machine 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the dish room is being used as a dump station. Observed employee dump grey water in handsink
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Ceiling tiles in dish room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/23/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/27/2013 | Follow-up | |
Dish machine - Wash temperature 170 degrees, rinse 188 degrees, pressure 25 psi. Employee health training in facilities hand book. Eggs fully cooked, steak is whole muscle steak. No consumer advisory needed.
- Critical: Cooling* (corrected on site)
Observation: Observed ambient temperature or pre-chilled green salsa not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Recommend cooling potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature 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. Salsa was discarded by facility.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: Observed grates of bar reach in cooler and prep unit reach in cooler with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean equipment was observed stored in area exposed to splash from handsink.
Correction: Recommend installing a splash guard at hand sink or storing equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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12/19/2013 | Routine | |
Quat sanitizer 200 ppm. Dish machine - Wash 165 degrees, Rinse 188 degrees, pressure 29 psi.
Recommend contacting pest control operator regarding fruit flies in bar area. Discussed that pesticide application is only allowed inside of food establishment by licensed pest control operator. Discussed discarding forks that are bent or damaged.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed pico de gallo, chimichangas, salsa and carnitas in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking 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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09/23/2013 | Risk Factor | |
Quat sanitizer ~ 250 ppm. Dish machine - Wash 164 degrees, Rinse 180 degrees, Pressure 25 psi. Temperature tape changed colors indicating sanitization of equipment. Bar 3 compartment sink quat sanitizer 200 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk, chopped tomatoes and pico de gallo cold holding at improper temperatures.
Correction: Recommend discarding items and keeping food in a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed pepsi bottles stored in hand washing sink at bar area.
Correction: Recommend using hand sink for no other purpose than for washing hands.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed nail polish stored above clean equipment and multiple cleaning chemicals stored with condiments.
Correction: Recommend locating containers of chemicals in an area that is not above food, equipment, utensils, linens or single service items.
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05/28/2013 | Risk Factor | |
Follow-up conducted for pre-mix system and hot water dish machine. Eco lab came and adjusted sanitizer setting to 200 ppm. Sanitizer tested at ~ 200 ppm. Eco lab will return to replace worn heating element in dish machine. Copy of report obtained for file. Please contact EHS when repaired.
No violation noted during this evaluation. | 02/21/2013 | Follow-up | |
Quat sanitizer ~ 500 ppm, ~400 ppm after diluting. Dish machine - Wash temperature 155 degrees, Rinse 182 degrees, Pressure 25 psi. Employee health training present in handbook. Hand washing observed. Recommend calling Ecolab to service dish machine and premix system. Very clean and well run facility.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: Observed dish machine not meeting minimum wash solution temperature.
Correction: Recommend providing minimum of 160 degree wash solution temperature for conveyor style high temperature dish machines.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Observed quat sanitizer being dispensed at higher concentration than indicated by label for food contact surfaces, ~ 500 ppm.
Correction: Recommend having quat sanitizer dispenser serviced to provide a concentration of 150 - 400 ppm quat sanitizer according to instruction on label. Sanitizer was diluted.
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02/19/2013 | Routine | |
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