The walk-in refrigerator has been serviced and is working properly.
No violation noted during this evaluation. | 03/23/2016 | Follow-up | |
Dishwashing facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods were "out of temperature" in the walk-in refrigerator. Cooked chicken meat was at 45 F. Refried beans were at 48 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The walk-in refrigerator is not presently capable of holding all potentially hazardous foods at 41 F, or lower, at all times. A service call was immediately placed by the establishment management to correct the problem.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: There is no sign at the handwashing sink in the mens' restroom, and also no sign at the handwashing sink in the ladies' restroom, which says something to the effect of "employees must wash hands.
Correction: We require that there be a sign at every handwashing sink which says "employees must wash hands." These signs need to be put in place in the employee restrooms.
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03/22/2016 | Risk Factor | |
All of the violations cited on our inspection report of 19-Nov-2015 have been corrected by the establishment management.
No violation noted during this evaluation. | 02/05/2016 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Provide employee health policy to the staff. I provided example policies during inspection in both English and Spanish.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cooked tamales and raw shrimp stored next to each other and not protected from potential cross-contamination
Correction: Prevent by storing food in seperate areas
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Beans for hot holding unit were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding. This was done during inspection and calibrated thermometer for future use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp
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
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
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 <100F..
Correction: Recommend service call to check machine temperatures. Service call to be placed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million. Concentration was adjusted and stressed the importance of using test strips.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrated food thermometer during inspection.
- Outer Openings - Protected
Observation: Outer opening of the food establishment does not have a self closure.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors.
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11/19/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shrimp, and a carton of shell eggs, were being stored above diced tomatoes, and above chile relieno wraps, in the white refrigerator.
Correction: Raw meats and raw seafood (and shell eggs, also) must always be stored below, and well segregated from, all precooked, and "ready-to-eat" foods. This is true, even if the "ready-to-eat" foods will be reheated again, prior to service to customers. This violation was immediately corrected by the establishment management.
- Equipment - Good Repair and Proper Adjustment
Observation: The hot water handle, above the basin of the front kitchen handwashing sink, does not work.
Correction: All handwashing sinks must have hot and cold running water, easily controlled from the hot, and cold, water handles, above the sink basin. This repair needs to be completed as soon as is possible.
- Handwashing Signage/Handwashing Facilities
Observation: There was no sign at the handwashing sink, in either of the two restrooms, which says "employees must wash hands.
Correction: We require that there be a sign at every handwashing sink stating "employees must wash hands.
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12/29/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 05/12/2014 | Risk Factor | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
Handwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: There was no detectable sanitizer being dispensed, associated with the final rinse step (the sanitizing step) of the mechanical dishwasher.
Correction: We require that the available chlorine level be 50 to 100 ppm, associated with the final rinse step of the mechanical dishwasher cycle (as measured by the test strips for beach-type sanitizers-which are on hand). A service call was immediately placed by the establishment managemenent, to fix the problem. Until the mechanical dishwasher is again sanitizing correctly, we require that all items be sanitized manualy, by immersion in a sanitizing solution, in the three-compartment (dishwashing) sink following the run through the mechanical dishwasher (and prior to air drying). We require that the establishment call us and leave a message once the problem has beeen corrected, and the machine is again sanitizing properly.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: There was a spray bottle of windex glass cleaner sitting on top of the ice machine. There were three boxes of cascade dish washing powdered soap, being stored on a shelf , above the clean dishes side of the mechanical dishwasher.
Correction: All cleaners, sanitizers, and chemicals must always be stored below, and well separated from, all food contact surfaces, such as the "clean dishes side" of the mechanical dishwasher, and such as the ice machine surface above the entrance door to the ice bin. This violation was immediately corrected by the establishment management.
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04/08/2013 | Risk Factor | |
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