Cooling Process: 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: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employees fail to wash hands when entering the kitchen and fail to wash hands after eating.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating and an employee chewing gum in the kitchen.
Correction: Do not chew gum or eat in the kitchen area.
- Cooling Methods (repeated violation)
Observation: Observed foods cooling that were covered and were placed in large containers, where the food would not be able to cool properly.
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. Do not cover food while it is cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the gaskets on the prep unit were torn and the left handle to the 2 door refrigerator was broken and in need of repair.
Correction: Replace torn gaskets and repair the handle on the 2 door refrigerator.
- Non-Food Contact Surfaces
Observation: Observed the hood filters in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed a light missing and the lights out in the hood system over the grill and fryer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace missing lights and make sure they all work properly.
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03/22/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee cutting RTE vegetables with bare hands.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Wear gloves when handling RTE foods.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed carne asada between 56-62 degrees made last night.
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.
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09/01/2015 | Risk Factor | |
permit issued
No violation noted during this evaluation. | 04/02/2015 | Follow-up | |
Talked with PIC about date marking all prepared foods (a few food items were missing date marking). PIC stated that the steak is always cooked well done.
No violation noted during this evaluation. | 04/01/2015 | Complaint | |
- Critical: Hands - When to Wash*
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.
- Thawing
Observation: Meat sitting out by prep sink for thawing, not under running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the prep unit between 50-60 degrees.
Correction: Move food to another refrigerator. Have maintenance look at prep unit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes being washed and put away without going through a sanitizing solution.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Several ceiling tiles in the kitchen are stained and need to be replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2015 | Routine | |
NOTE: Watch cooling. Tamales are wrapped in foil and stacked on table, pot of beans on the floor, covered. Raw meat thawing in prep sink is not under running water.
Operations in this kitchen have changed and a significant increase in the amount of food being prepared was observed. The kitchen is small with limited work space and refrigeration - stagger preparation of items and work in small batches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: tomatoes 46F, salsa 46F in prep unit, beef 48F in reach in cooler.
Correction: Prep unit is overstocked inhibiting air flow. Do not remove food from temperature control for extended periods of time (beef).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Most prepared foods are not date labeled or have old (incorrect) labels.
Correction: Date label all prepared food items held over 24 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Kitchen handsink was blocked for use with dirty dishes.
Correction: Keep hand sink clear for use at all times.
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08/04/2014 | Risk Factor | |
TCS foods cooked and cooled last night are <42°F: Chicken 38, Beans 40, Salsa R 38, Sals pupusa 34, Queso 39. PIC reports that smaller quantities are cooked and ice baths are used to help cool food fast. Thermometer is used to check temperatures and make sure foods cool as required. Good storage practices observed today - all raw animal foods are stored below/separate from ready to eat foods. Annual permit issued.
No violation noted during this evaluation. | 05/28/2014 | Follow-up | |
Backflow device/vacuum breaker was installed on the faucet at the mopsink as required in previous inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Cook is drinking coke from a bottle in food prep area.
Correction: Employee beverages consumed while working must be in a covered cup with a straw and handled in a way that protects food, food contact surfaces and their hands from contamination. Employee removed drink from area.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Containers overfilled with raw animal foods are stored over ready-to-eat foods and foods that do not require cooking to the temps of the raw animal foods (beef, chicken).
Correction: PIC moved the raw animal foods to the bottom of the cooler. Protect ready-to-eat foods from contamination from raw food of animal origin by storing it above or separate from raw animal foods (meats, poultry, eggs, etc).
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pinto beans cooked yesterday are 52.7°F in reach in cooler. Refried beans from yesterday are 47°F in reach in cooler. Stock pot of cooked tomatoes, onions and peppers in water, cooked last night, is on floor (not in cooler) and is 99°F. Cook says that the vegetables cooked last night were too hot to put into the cooler.
Correction: Pinto beans, refried beans and cooked tomato/onion/pepper mixture were discarded. Discussed cooling requirements with PIC and implemented a Risk Control Plan for cooling.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handsink in kitchen was used for storage of food.
Correction: Employee moved food out of the sink (fruits that will be peeled). Must keep the handsink accessible for employee handwashing at all times.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels at employee handsink in food prep area.
Correction: Corrected by refilling paper towel dispenser.
- Handwashing Signage/Handwashing Facilities
Observation: Handwash sign at kitchen handsink is damaged and no longer effective.
Correction: Replace damaged handwash sign.
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04/30/2014 | Other | |
- Thawing (corrected on site)
Observation: Cooked pork thawing at room temp is now 56°F on the outside and still frozen on the inside.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. PIC moved pork to cooler.
- Critical: Cooling* (corrected on site)
Observation: Salsa cooked yesterday is 53°F.
Correction: PIC discarded the salsa. TCS food must cool from 135°F to <42°F within 6 hours and from 135°F to <71 within the first 2 hours. Use your thermometer to check the temperature.
- Cooling Methods
Observation: TCS foods cooled in large plastic containers and placed on bottom of reach in cooler.
Correction: Cool TCS foods in shallow containers that are placed, uncovered, on wire shelves to cool from 135°F to 41° within 6 hours. Once the food has reached 41° the food can be moved to the large plastic container, covered and date marked, and used within 7 days.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Quat sanitizer concentration in 3rd sink is <200ppm - none detected. Sanitizer container is empty.
Correction: PIC called service tech to open new container and will sanitize all wares washed earlier today once the sanitizer concentration is restored to 200ppm.
- Critical: Backflow Prevention Device, When Required*
Observation: A hose is attached to a faucet fixture that isn't protected with a vacuum breaker. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device (vacuum breaker) or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Hand Drying Provision (corrected on site)
Observation: Out of paper towels at employee handsink.
Correction: Corrected by replacing paper towels.
- Physical Facilities in Good Repair
Observation: There is a hole in the wall where the water connection comes through for the 3 part sink.
Correction: Cover the area around the pipe to help prevent pest entrance.
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04/16/2014 | Routine | |
No risk factor violations noted at the time of inspection.
Note: Don't forget to remove old date dots. Don't use plastic grocery bags to line steam wells - use food grade plastic liners only (like for crock pot).
Good facility sanitation. Good glove use.
No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
Excellent cleanliness. Good glove use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed food past discard date in the reach-in cooler (made on: ground beef (carne molida 7/24, pastor (pork) 7/30, pollo (chicken) 7/27, mole (sauce) 7/26).
Correction: Food may be held for 7 days only, including the prepare date as day one.
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08/06/2013 | Risk Factor | |
No risk factor violations noted at the time of inspection. Note: watch cooling (ground beef) - use an ice/water combination to make a "bath" for the food container instead of just ice underneath. Very good date marking. Excellent facility sanitation.
No violation noted during this evaluation. | 05/01/2013 | Risk Factor | |
Note: most items are date marked, don't forget to mark all prepared foods. Good facility sanitation and organization. QT 400 ppm. Ok for permit.
- Utensils - In-Use - Between-Use Storage
Observation: Plastic tub used to scoop ice at drink machine area stored in ice.
Correction: Use a scoop with a handle and store with handle out of ice.
- Thawing
Observation: Improperly thawing pork in sink at room temperatures.
Correction: Thaw meat under running water or in refrigerator.
- Temperature Measuring Devices
Observation: No visible thermometer in prep refrigerator.
Correction: Provide thermometer.
- Physical Facilities in Good Repair
Observation: Some stained ceiling tiles in kitchen area.
Correction: Replace.
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02/04/2013 | Routine | |
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