- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands between glove changes. The employee removed his gloves after handling raw chicken but did not wash his hands before putting on a new pair of gloves. The person in charge (PIC) corrected the employee and thereafter the employee began washing his hands between glove changes.
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.
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03/14/2016 | Risk Factor | |
Discussed the following with the PIC:
1. Ensure that all employees are knowledgeable of the employee health policy. The EHSS gave the PIC a copy of FDA Form 1-B (English version) and will email the PIC a copy of the Spanish version of the form.
2. Recommend increasing the thermostat on the hot water heater to ensure that the wash water temperature in the dishwashing machine reaches a minimum of 120°F.
3. The fire suppression system and fire extinguishers were inspected in December 2014. Recommend that they are inspected annually and are due for inspection in December 2015.
4. The ventilation hood system was professionally cleaned in September 2015 and the PIC stated that it is cleaned every 6 months.
5. Food sources are U.S. Foodservice, PFG, Concept Foods, and Restaurant Depot.
Observed excellent cooling procedures of foods (ice baths being used to cool cheese sauce and chili rellanos cooling on sheet pans in the freezer ). Observed good handwashing practices by employees and the overall facility clean.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. The person in charge could not locate the employee health polciy nor the signed copies of the policy.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
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11/24/2015 | Routine | |
The person in charge (PIC) stated that a new compressor was put into the walk-in cooler since the last inspection.
Observed good cooling procedures of foods (ice baths being used to cool the beef tips and refried beans) and good food handling practices (handwashing and glove usage) by all employees.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce (double panned) hot holding at improper temperatures in the steam table. The temperature was 130°F. The person in charge (PIC) rapidly reheated the sauce on the stove.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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05/18/2015 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Lowering the thermostat in the walk-in cooler. The ambient air temperature was 40° and the foods stored in the unit were measured at 42°F. The PIC lowered the thermostat and the temperature in the unit dropped to 33°F.
2. Observed the employee health policy posted in the kitchen.
3. Observed one live insect on the floor in the kitchen. The facility is treated monthly by a professional pest control company and was last serviced on January 30, 2015.
4. Provide additional lighting in the men's and women's restroom used by food employees. Observed less than 10 foot candles of light in each restroom.
5. Observed wet stacking of clean food storage containers. Air dry equipment prior to stacking.
Observed good cooking and hot holding temperatures of foods.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee handle raw chicken with his gloved hands and then handled a ready to eat tortilla without changing his gloves and washing his hands. The person in charge (PIC) instructed the cook to remove his gloves and wash his hands after handling raw meat prior to handling ready to eat foods. The cook then removed his gloves and washed his hands.
Correction: Use only cleaned and sanitized utensils, including gloves, when preparing food.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dishwashing machine were not observed sanitized. The chlorine sanitizer in the dishwashing machine was observed at a concentration of 0 ppm. The PIC discontinued using the dishwashing machine to sanitize equipment and set up the 3 compartment sink with chlorine sanitizer at a concentration of 50 ppm.
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. Do not use the dishwashing machine until it has been repaired and is dispensing the sanitizer at the required concentration.
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02/05/2015 | Risk Factor | |
All deficiencies noted on the previous inspection report have been corrected. Thank you!
No violation noted during this evaluation. | 11/10/2014 | Follow-up | |
Temperatures continued: Cold holding in prep unit: Sliced tomatoes-42°F, Pico de gallo-40°F, Chicken nuggets-32°F
- Critical: Cooling* (corrected on site)
Observation: Two large containers of burrito sauce were not adequately cooled to prevent the growth of harmful bacteria. The burrito sauce that was prepared yesterday (10/30) and placed into the walk-in cooler was measured at a temperature of 51°F. The PIC discarded both containers of sauce.
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.
- Cooling Methods
Observation: The methods used for cooling the burrito sauce was not adequate. Observed the sauce cooling in large containers in the walk-in cooler.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese cold holding at improper temperatures in an ice bath on the service line. The temperature was 58°F. The PIC relocated the cheese into the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions in the dishwashing machine, 3 compartment sink, and wiping cloth buckets.
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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 108°F. The PIC immediately contacted the dishwashing machine service technician..
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Plumbing System Maintained in Good Repair
Observation: Both faucets at the 3 compartment sink are leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the the wait station area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two spray bottles of bleach and degreaser are not properly labeled. The PIC immediately labeled the containers.
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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10/31/2014 | Routine | |
Standardization inspection completed by EHSS and observed by EH Technical Specialist. Risk control plan for cooling to be developed. Data logger to also be used.
No violation noted during this evaluation. | 08/05/2014 | Training | |
Dish machine 120 degrees. Chlorine sanitizer ~ 100 ppm.
No violation noted during this evaluation. | 01/27/2014 | Follow-up | |
Chlorine sanitizer 50 ppm. Very good hand washing and glove use observed. Dish machine not being used until hot water temperature increases. Recommend heating water on stove to wash equipment in 3 compartment sink. Plumber was called by PIC during inspection regarding the issue.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed water from the handwashing sink measuring at a temperature less than 100°F.
Correction: Recommend making 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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01/14/2014 | Risk Factor | |
Chlorine sanitizer 100 ppm. Good hand washing observed. Good glove use and changing of gloves. Dish machine wash temp 116 degrees. Chlorine sanitizer 100 ppm. Dishes washed in 3 compartment sink and then a second time in dish machine. Dish machine wash temp N/A. Employee health info posted. Form 1-B signed and employee health policy in compliance.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed utensils and cups stored in hand sink.
Correction: Recommend using hand sink for no other purpose than washing hands.
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10/03/2013 | Routine | |
Chlorine sanitizer ~ 100 ppm. Good hand washing and glove use. Discussed cooling using smaller portions, ice baths and ice wands. Temperature logs and cooling posters given in Spanish translation. Risk control plan was developed for cooling procedures.
- Critical: Cooling* (corrected on site)
Observation: Queso noted not being adequately cooled to prevent the growth of harmful bacteria. Food measured 45°F/46°F after cooling overnight. Item discarded by PIC.
Correction: Recommend cooling 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* (corrected on site)
Observation: Observed white salsa cold holding at improper temperatures 47°F.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/29/2013 | Risk Factor | |
Chlorine sanitizer (wipe cloth bucket ~ 75 ppm). Dish machine 100 degrees, Chlorine sanitizer ~ 75 ppm. Recommend using 3 compartment sink until water in dish machine goes back up to proper temperature. Hand washing observed. Form 1 B signed, employee health policy in compliance. Discussed cooling methods such as cooling in smaller portions, using ice wands and using ice baths. Cooling poster and cooling temperature logs given in Spanish. Recommended checking temperature of salsa and monitoring temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Recommend separating types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and arranging so that item with highest cook temperature is on the bottom.
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04/19/2013 | Risk Factor | |
The following violation has been corrected since the last inspection: 12 VAC 5-421-3170. Damaged floors have been repaired and re-tiled.
No violation noted during this evaluation. | 02/28/2013 | Follow-up | |
Chlorine sanitizer ~ 50 ppm. Good hand washing observed. Employee health info posted, form 1-B present. Spanish copy of form 1-B given during inspection. Person in charge stated that steaks on menu are only offered well done. No consumer advisory needed. Discussed repairing floor by 2/7/13. Additional temperatures taken in acceptable range unless otherwise noted.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle tortillas with bare hands prior to wrapping them for service.
Correction: Recommend preventing bare hand contact with ready to eat food by using gloves, tongs, utensils or other means to prevent contamination from hands.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed salsa cooled overnight improperly at 51 degrees and 48 degrees.
Correction: Recommend cooling all Potentially Hazardous Foods (PHFs) from 135 to 70 degrees within 2 hours and from 70 to 41 degrees in 4 additional hours to prevent substantial growth of potentially hazardous bacteria. Salsa was discarded by person in charge (PIC)
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01/25/2013 | Risk Factor | |
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