All TCS foods found in the Turbo Air reach in cooler that was above 41 F was voluntary discarded by the person in charge. Company that service the refrigerator units was called as soon as PIC was informed about the refrigerator not capable of maintaining temperature above 41 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garden vegetable rice, soup, queso fresco, raw chicken,cooked chicken,refried beans cold holding at improper temperatures due to malfunction of reach in cooler.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in the woman's bathroom not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The third compartment sink(sanitation sink) is not maintained in good repair. It is leaking water from the seal that goes to the plumming system.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts(in the dining area and bar) are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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09/14/2015 | Routine | |
- Store all chemical spray bottles in one area, all labeled with chemical name
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food 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.
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04/30/2015 | Routine | |
Notes:
The kitchen glass RIC observed at 40 F, with all PHFs holding at 41 F. Suggested to check on thermostat every time unit being cleaned to ensure proper cold holding temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the metal reach-in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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12/22/2014 | Follow-up | |
Notes:
- the glass RIC was adjusted to lower temperature during inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salsa and milk cold holding at improper temperatures in the glass reach-in in the kitchen.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the metal reach-in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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12/19/2014 | Routine | |
*****Water heater was adjusted to 100 F+ during inspection. Keep it that way.
Date marking is in effect. Do not forget to date mark commercially process foods like hot dogs, etc.
No violation noted during this evaluation. | 09/18/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Date marking is in effect, sanitizing solution in the 3 VAT sink found at 100 ppm.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar coolers (new bar).
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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restroom in the new bar area used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The toilet tank cover is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/17/2014 | Routine | |
All violations have been corrected since the last inspection.
Gasket to the metal refrigerator door is in the poor repair and must be replaced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the metal reach-in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/14/2014 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
No effective date marking system is in effect, food marked with wrong dates, exceeded dates, or not marked at all . Reviewed proper date marking procedure.
Shredded cheese mixed with refried beans for pupusa must be stored refrigerated if not in use.
RETRAIN EMPLOYEES and monitor proper hand washing, glove usage and gloves changing procedure.
the follow-up inspection will occur on/about March 13, 2014
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employee observed washing hands while wearing gloves on
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the metal reach-in cooler.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Raw chicken was not grilled to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Spanish rice, fried chicken and 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the metal reach-in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the bar resteoom is not finished and does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bar hand sink and bar resteoom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/05/2014 | Routine | |
Discussed proper wash-rinse-sanitize procedure and chemical test kit use. 3 VAT sink was set-up properly and all equipment re-washed.
Discussed proper cooling methods with kitchen staff.
- Cooling Methods
Observation: The methods used for cooling refried beans were not adequate.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: kitchen equipment and utensils
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.
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11/19/2013 | Routine | |
Notes:
New make-up table that was purchased instead of the old unit is not supporting cold holding temperature of 41 F or less. All PHFs had been moved to another refrigeration unit and will be stored there until make-up table is under repair (maintenance call was placed).
According to the owner new metal peace for the ice machine was ordered and will be installed as soon as arrive.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs inside make-up table and in top portion cold holding at improper temperatures. Also shredded mozzarella cheese mixed with beans and meat stored at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine was observed in a condition that prevents necessary maintenance and easy cleaning. The wooden panel between the ice bin and motor part is rotten and harboring ants.
Correction: Repair the ice machine/replace 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Accumulation of ants around ice machine door.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/03/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Adequate calibrated thermometer available.
The follow-up inspection will occur on/about August 27, 2013.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with her 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the metal kitchen 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the sandwich make-up table and metal kitchen refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs inside make-up table and in top portion cold holding at improper temperatures. Also shredded mozzarella cheese mixed with beans and meat stored at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lid to the make-up table was observed in a state of disrepair and damaged. Make-up table found at 48 F internal temperature.
Correction: Repair the lid and 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 the lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Accumulation of ants around ice machine door.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/20/2013 | Routine | |
Notes:
Allow up two 4 hours for ice bath to cool dawn thick food items as refried beans and soup. Ensure proper cooling within 6 hours from 135 F to 41 F.
All previous violations have been corrected since the last inspection.
- Critical: Cooling* (repeated violation)
Observation: Beef soup cooked the night before 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.
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05/30/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Hot holding unit used on weekends is located next to mop sink, install some kind of barrier or move hot holding unit away to protect food from potential contamination.
Mop water must be disposed of in a mop sink ONLY!
Unblock hand washing sink for easy access.
The follow-up inspection will be conducted on/about May 29, 2013.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- 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.
- Critical: Cooling*
Observation: Spanish rice, cooked at 2 AM found at 71 F at 1 PM, 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* (repeated violation)
Observation: All PHFs inside make-up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make-up table and cold drinks 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table was observed in a condition that prevents necessary maintenance and easy cleaning. Unit is not adjusted to 41 F or less.
Correction: Repair door handle 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The handle to the reach-in freezer is broken.
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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility 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 trash can preventing its use.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage discharged improperly. Employee observed dumping waste water on the ground, although facility has a mop sink.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Light Bulbs Protective Shielding
Observation: Light bulb in dish wash area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rear reach-in cooler/freezer 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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05/20/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
SevrSafe application handed to the PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats, sliced cheese and 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pulled chicken, refried beans, soup, rice, cooked vegetables 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure 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.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature(front hand washing sink).
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Handwashing Cleanser - Availability (corrected on site)
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front 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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02/12/2013 | Routine | |
Both the kitchen reach-in refrigerator and the line make-up table refrigerator need to have the temperature lowered in order to maintain all foods at 41 degrees F. or below. The refrigerator temperatures should be between 35 - 38 degrees F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the reach-in refrigerator
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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, chicken , beans and rice in the reach-in refrigeration unit were 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink in the Men's Room.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink in the Men's room used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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02/14/2012 | Routine | |
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