All items corrected.
No violation noted during this evaluation. | 02/29/2016 | Follow-up | |
John Bledsoe with Pepsi the owners of the building had the water heater put into place but the breaker wasn't capable of powering the new water heater. Ordered a three phase breaker and it may be Monday before the unit is operational. Follow-up will be made on Monday to assure the unit is in place.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operatig in accordance with the manufacturer's specifications. The water was less than 80 F°.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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02/25/2016 | Follow-up | |
The rear walk-in refrigerator is now cold holding food properly.
A water heater that is capable of meeting the hot water demand for the facility during all hours of operation must be acquired. This must be completed by Feburary 26th, 2016.
Until the water heater is replaced, the dishwasher must not be used when the temperature of the water is below 120°F.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operatig in accordance with the manufacturer's specifications. The water was less than 80 F°.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Water Capacity* (repeated violation)
Observation: There has been replacement of the water heater. The current water heater (LIST Make, Model, KW/ BTU input, Recovery Rate 100°F Rise of the equipment) has been calculated and the peak hot water demand for the establishment cannot be met.
Correction: An upgrade of this water heater is required to provide a minimum (GPH) recovery rate at 100°F rise within 10 days. Prior to purchase or installation of the water heater, contact me at 276-328-1935 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
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02/19/2016 | Follow-up | |
°The rear walk-in refrigerator needs adjusted today to hold food properly. The temperature is low enough that the food is able to be saved.
The dishwasher machine is not reaching proper temperature and manual sanitizing must done until the water is up to temperature. The dishwasher was also leaking water and needs to be repaired.
When cooling beans split into shallow pans, recommend 4 instead of 3. Place each container on the wire rack and leave uncovered until cooled. Monitor temperature to assure it reaches 70°F in 2 hours and 41°F in a total of 6 hours.
When placing sliced tomatoes on ice beside the grill, note the time to assure that they are used within 4 hours. A written plan would be required for this. The other option is to keep the tomatoes in the prep refrigerator.
Return visit will be within 48 hours to assure work is being done on the noted items. All critical items must be corrected within 10 days. noncritical items should be corrected within 30 days.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that deli meat in the Cold Tech refrigerator and rice in the dry storage not protected from contaimination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contaimination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site)
Observation: 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 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. Beans discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the rear walk-in and tomatoes on ice cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) beans and other items 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operatig in accordance with the manufacturer's specifications. The water was less than 80° F.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: table under grill, tops of equipment, spice containers, chip containers, top of paper towel dispenser.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Water Capacity*
Observation: There has been replacement of the water heater. The current water heater (LIST Make, Model, KW/ BTU input, Recovery Rate 100°F Rise of the equipment) has been calculated and the peak hot water demand for the establishment cannot be met.
Correction: An upgrade of this water heater is required to provide a minimum (GPH) recovery rate at 100°F rise within 10 days. Prior to purchase or installation of the water heater, contact me at 276-328-1935 to provide all information (i.e. make, model, input, and recovery rate) or fax a copy of the unit specifications to my attention at the Health Department for final approval.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Used to fill water to cook beans.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The hand sink is slow to drain and a floor drain is full.
Correction: Have a plumber check the floor drain and hand sink checked.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the cooking equipment has a build of grease.
Correction: Clean the floors regurally to prevent grease build up.
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02/17/2016 | Routine | |
Jose Madrigal was in charge at the beginning of the inspection but went on break. Marisa Madrigal was left in charge.
The back door was open at the beginning of the inspection, but staff shut it without being told to.
Remember to clean the tops of equipment regularly to prevent build up of dust and grease. Due to the large use of the grill and deep fryer, grease can quickly accumulate on the tops of equipment such as the microwave, soap dispenser, towel dispenser, tops of the spice containers, and the top of the grill.
Observed some signs of pests, make sure to have pest control come soon. Sweep the floors nightly and check every morning for evidence of pest.
Thermometer needs to be replaced on the dishmachine. The unit is working with the correct temperature and concentration for sanitizing.
The front refrigerator with non-tcs foods was the only refrigerator that had too high of a temperature. Adjust this unit to stay 35° to 38°F.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
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.
- Critical: Cooling* (corrected on site)
Observation: Cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria. This was in a large container.
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. Always divide product into several smaller pans, place in the walk-in once at 135°F directly on the wire rack, and loosely cool.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: A pan with a few utensils were in the hand sink, observed employee rinsing these at the hand sink.
Correction: Only use the hand sink for washing hands. It is for no other purpose.
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10/14/2015 | Risk Factor | |
All items have been fixed. Recommend using monitoring sheets for walk-in refrigerators.
No violation noted during this evaluation. | 06/11/2015 | Follow-up | |
Discussed handwashing and barehand contact. Discussed cooling.
Discussed how rice is prepared and held.
Will follow up on the refrigeration units and set up monitoring procedures.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the freezer and the front walk-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment, such as the hood, refrigerators, paper towel dispenser..
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/06/2015 | Routine | |
Front walk-in is not working. Manager has moved all food that requires time or temperature for safety control to the rear walk-in. This is good active managerial control, taking charge of the situation and correcting the hazard.
Previous items worked on. Still need to fix lighting.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Some of the light fixtures have damaged shielding.
Correction: Replace shielding when it is damaged.
- Lighting, Intensity (repeated violation)
Observation: Inadequate lighting in the kitchen due to light fixtures/bulbs not working.
Correction: Replace all nonworking light bulbs to provide adequate lighting.
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02/27/2015 | Follow-up | |
The tomatoes are set out with onions and green peppers on ice for lunch rush and dinner rush. These are replaced often, but without having the time being recorded and monitored, the sliced tomatoes must be 41°F or less. Recommend starting to record the time the tomatoes are set out and replaced.
Manager quickly responded to observations and corrected what he could immediately.
Discussed pest management. Good policies in place.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken beside sliced tomatoes on the prep top and raw beef above ready-to-eat food inside the prep table.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that foods were not protected from cross contamination because they was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in the rear walk-in refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf behind the dish machine is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of containrers for food, the chute for the icemachine, the top of the hood, tops/behind some equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Water ponding behind the dishmachine around the grease trap.
Correction: Have the plumbing conections checked to see where the water is comming from and why it is ponding.
- Light Bulbs Protective Shielding
Observation: Some of the light fixtures have damaged shielding.
Correction: Replace shielding when it is damaged.
- Lighting, Intensity
Observation: Inadequate lighting in the kitchen due to light fixtures/bulbs not working.
Correction: Replace all nonworking light bulbs to provide adequate lighting.
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02/12/2015 | Routine | |
No other violations observed. Refrigeration equipment, once again, working very well.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating from a plate in the food prep. area. This may be contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the portable grill that is hindering its use.
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10/03/2014 | Risk Factor | |
No other violations observed.
Refrigeration equipment (make table, Cold Tech, both walk in refrigerators) working very well.
Be sure to leave the lid to the make table refrigerator closed when not in use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Container of dry rice in the dry storage area uncovered, leaving it exposed to possible contamination.
Correction: Cover your dry foods in storage.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine drain is leaking.
Correction: Repair leak beneath ice machine.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The outside surface of the containers for your spices have a buildup of dried spices on them.
Correction: Replace or clean the containers for your spices.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor behind the hot water heater and beneath some of your fixed equipment was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Fly strip hanging near the back entrance of the restaurant needs replacing.
Correction: Replace the fly strip as needed when it becomes covered.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaning supplies are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/08/2014 | Routine | |
No other risk factor violations observed.
Refrigeration units seem to be working much better. Please routinely take product temperatures of your refrigerated foods. Cold holding must be at 41 degrees or colder.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaning product are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/10/2014 | Risk Factor | |
Walk in refrigerator in back of restaurant holding at 39 degrees. Remaining violations have been corrected.
Manager having trouble finding the light shields. Replace shields by next inspection.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb beneath the hood ventilation system and the light bulbs in both walk in refrigerators not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/13/2014 | Follow-up | |
Follow up inspection to be done this coming Monday. All violations are to be corrected by next inspection. Concentrate first on the rear walk in refrigerator. Manager believes the unit had frozen up due to the cold weather, and he thinks he may have the problem corrected. Have your refrigeration repairman come if the unit does not recover today.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the front walk in refrigerator and the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: White cheese sauce hot holding at improper temperatures in the small holding unit at the front counter.
Correction: Re-heat the cheese sauce to 165 and maintain at 135°F or above to inhibit the growth of harmful bacteria. Do not use your hot holding units to get your foods hot. Heat them to 165 first before placing in the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods in the rear walk in refrigerator holding potentially hazardous foods at improper temperature.
Correction: Manager believes the unit had frozen up this morning due to the recent cold weather, and that he may have corrected the problem. Move your potentially hazardous foods to the Cold Tech or other walk in until you are either sure the unit is working, or get your refrigeration repairman to repair the unit so it is capable of holding products at or below 41 degrees.
- Light Bulbs Protective Shielding
Observation: Light bulb beneath the hood ventilation system and the light bulbs in both walk in refrigerators not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: In the dry storage room, there are two storage shelves on the floor. The foods on the shelves do not meet the requirement that all foods be stored 6 inches or more off of the floor. Also, the floor cannot be cleaned beneath these two shelves. I noted a buildup of rice and other food and dirt particles beneath the shelves.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Remove the two shelves that are on the floor and clean this area.Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of of a blue cleaning product is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment (Raid, ant and roach killer) near the dishwasher and in the dry storage room beneath the rice and beans.
Correction: Remove unnecessary poisonous or toxic materials. Insecticides are to be applied by your licensed pest control officer.
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01/08/2014 | Routine | |
Got results from data loggers. Discussed with manager. Manager described the issue on Tuesday for the front walk-in before the results were pulled from the data loggers.
The rear walk-in is struggling, and keeping food at abut 43°F. Manager was going to have it looked at to be adjusted to be colder.
No violation noted during this evaluation. | 10/03/2013 | Training | |
The walk-in units appear to be working properly today. Data loggers placed in both units to check temperature over time in both units. Follow up on Thursday to check loggers.
No violation noted during this evaluation. | 09/30/2013 | Follow-up | |
Some food was prepped today and placed in the walk-ins, such as the cheese deep, cut tomatoes, and meats that were cut.
Also the walk-ins were very full with food. These are possible reasons why the units were warm when the inspection started.
Though with items such as milk in the walk-in having been stored overnight and where at the temperature observed, something more is going on with the units.
The unit will be looked at by maintains to see if any issues can be found. The units did reach a good air temperature during the inspection.
A follow up will be conducted on Monday and a data logger will be used to see how the units are doing during a full day.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees changing tasks without washing hands. The cook left the cook area and then returned without washing hands before beginning work with food again. A waiter was observed not washing hands after returning from the dining area before grabbing plates of food to deliver to tables.
Correction: When the cook leaves the cook area, they must wash their hands before returning to the cook area. When the waiters return from the dining room, they must wash their hands before working with food.
- Critical: Cooling* (corrected on site)
Observation: Beans in the front walk-in and pork in the rear walk-in did not appear to have reached 41°F in time. Beans were 47°F and the Pork was 48°F.
Correction: These items were discarded. When cooling food it needs to reach 70°F in the first two hours and with in 6 hours total it must reach 41°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: MIlk and other foods in the rear walk-in were holding above 50°F. Foods in the front walk-in were holding above 47°F.
Correction: Manager called maintanance to check the unit. This unit must be fixed as soon as possible. Noted the air temeprature of both units dropped to 38°F or lower before inspection was over.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed food contact surface of a table being cleaned, but no sanitizing step followed.
Correction: After cleaning the food contact surface of equipment such as table tops or the cheese grader, you must rinse the cleaning solution off with water, and then follow that with a sanitizing rinse of chlorine at 50 to 100 ppm.
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09/27/2013 | Risk Factor | |
Previous items have been corrected, though the prep table bottom shelf is still rusted it has been cleaned.
Quick action on the above items. All other items must be corrected within 30 days.
Truck received today. Many meats were cut and placed in the rear walk-in for cooling. Discussed not covering tightly with aluminum foil to allow good air flow on the chicken and other meats. Pans where spread out evenly in the walk-in to provided good cooling.
Always remember to wash hands after handling any raw food.
Always remember to clean and sanitize work areas after preparing any raw foods. When preparing raw foods always go from the meat with the lowest cook temperature, such as beef, and end with the meat with the highest cook temperature, chicken.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee cracking egg, using a paper towell to remove the egg from his fingers, and then going to get a utensil.
Correction: After handling raw food, cutting chicken or opening shell eggs for example, your must wash your hands before moving to the next task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored beside clean plates.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Beans and rice in the walk-in were left uncovered.
Correction: Always cover food items when in storage.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The cutting board on the Prep table refrigerator is heavily scarred. Also the bottom shelf of the prep table is rusted.
Correction: Replace or refinish the cutting board. Refinish the prep table bottom shelf.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The prep table was cleaned off but not sanitized before moving from raw chicken to salsa. A cutting board was used for the chicken and no items from the salsa touched the table, so no contact with ready to eat food was made, but the prep table should have been properly cleaned and sanitized first.
Correction: After preparing food at the prep table, properly wash, rinse, and sanitize the table before moving on to the next food.
- Equipment and Utensils, Air-Drying Required
Observation: Pans and plates were found stacked while wet after cleaning and chemical sanitization.
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.
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06/27/2013 | Routine | |
Follow up for risk control plan for monitoring walk-in temperatures. Excellent monitoring. All units are working properly.
Recommend continuing to monitor temperature of all refrigeration units.
No violation noted during this evaluation. | 04/22/2013 | Follow-up | |
Continue to monitor temperature of the refrigeration units and a follow up will be done on the 22nd.
The rusted shelf looks much better.
Get the test strips as soon as possible.
Discussed making up spray bottles of sanitizer once or twice a week so that you know they have the proper concentration available to properly sanitize.
Thank you for your quick actions.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The shelf at the bottom of the prep table is rusted and dirty. The material on the counter that orders are transfered from cooks to wait staff has been placed down with staples making it not easily cleanable.
Correction: Resurface or replace the bottom shelf of the prep table. Replace the material on the counter where orders are placed.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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.
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04/12/2013 | Follow-up | |
Quick action by the person in charge.
Follow ups will be conducted on the 12th and 22nd.
Handouts given for employee health in english and spanish.
Other food safety handouts given.
More time for the counter will be given if needed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts and clothing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers found.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Miscellaneous Sources of Contamination
Observation: Found scoops with out handles in spices.
Correction: Always use scoops with handles to prevent barehand contact with food.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Cheese prepared in house was in a large 5 gallon container.
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 cheese was split into smaller containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the make table and front walk-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food rotated from the back walk-in for the prep table. Food discarded from the front walk-in. Manager call for maintenance
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The shelf at the bottom of the prep table is rusted and dirty. The material on the counter that orders are transfered from cooks to wait staff has been placed down with staples making it not easily cleanable.
Correction: Resurface or replace the bottom shelf of the prep table. Replace the material on the counter where orders are placed.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink had food debris in it and had been used for purposes other than handwashing.
Correction: The hand sink is for handwashing only.
- Critical: Sewage - Conveying Sewage*
Observation: Floor drain is slowly working, and this is cause water to stay on the floor around the three compartment sink. All other drains are working.
Correction: Have a licensed plumber come to fix the drain.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No handwashing signs at hand sinks.
Correction: Provided handwashing signs for all three hand sinks.
- Pests - Controlling Pests*
Observation: Evidence of rodents found in dry storage. Bag of sugar had been ripped open and droppings were all over the bag, on top of a lid for a container, and found under shelves.
Correction: Contact you pest control operator and work with him to eliminate the pest problem. Remove any sources of water or food that the rodents could be using, go around facility finding any locations they could be entering from, and look inside for places they could be staying.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Insect foggers found in establishment.
Correction: Remove unnecessary poisonous or toxic materials. Only a licensed pest control operator can apply pesticides inside the restaurant.
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04/11/2013 | Routine | |
No hazards noted today, previous hazards corrected. Sanitizer concentration in ware washing machine good. The only bare hand contacted items went into oven and came out above required temperature, acceptable procedure. Observed good hand washing and use of utensils to prevent bare hand contact of ready-to-eat foods not requiring additional heating.
No violation noted during this evaluation. | 12/27/2012 | Risk Factor | |
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