The walk-in is holding food properly. Some parts of the unit are still going to be replaced to assure the unit will continue to function properly.
Good job spreading the shallow pans of chicken and beans that are cooled in the unit to provide good air flow.
No violation noted during this evaluation. | 03/04/2016 | Follow-up | |
The walk-in unit was slightly warm, holding food at about 42°F. This becomes a problem when trying to cool food in the walk-in.
Discussed improvements to cooling method. Person in charge stated that they would place them further apart and away from the wall.
Good handwashing observed.
Utensils are used for all items except for wraps and shells. Barehand contact needs to be prevented with these as well and gloves are probably the best option. Another option would be deli paper.
When cutting vegetables that are intended to be cooked barehand contact is acceptable. For example onions and peppers. If vegetables are not intended to be cooked, bareahand contact must be prevented. For example lettuce and tomatoes for salad.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that spices were not protected from contamination because it was not in covered containers.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site)
Observation: Beans from last night 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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02/29/2016 | Risk Factor | |
Unit working well. Thermometers placed inside the unit as well as the built in thermometer.
Continue monitoring unit to assure food is properly held cold.
No violation noted during this evaluation. | 11/18/2015 | Follow-up | |
Good handwashing and prevention of barehand contact observed.
Previous good retail practices have been corrected.
Cooling started for beans, these are in shallow pans, uncovered for cooling, and ready to set in the walk-in directly on the wire rack.
Have the walk-in unit serviced as soon as possible, if you can adjust the thermostat, do so. The unit is 3°F off from holding the food at the proper temperature, though I recommend setting it about 5 degrees colder.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk-in refrigerator is holding food above 41°F. Food was at 44°F.
Correction: Unit needs to be adjusted, if you can not adjust the unit, then call a maintenance provider to service the unit.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to work table at too high of a concentration.
Correction: Use chlorine at 50 to 100 parts per million.
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11/14/2015 | Risk Factor | |
Discussed handwashing and prevention of barehand contact.
Beans were in shallow pans and uncovered for cooling. Beans were moved to the walk-in during inspection as they had were at or just below 135°F.
Quick action by person in charge on observed items.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling raw animal foods. The employee had a glove on when handling the raw food and had discarded the glove
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. Remember the glvoes are to protect the food.
- 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(refrigerator, icemachine, etc), back of equipment(oven, grill, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in the back where the dishwasher is 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 front area with chips and salsa due to the lightbulbs not working.
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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07/13/2015 | Routine | |
Roof of the walk-in has been repaired.
No violation noted during this evaluation. | 03/13/2015 | Follow-up | |
Roof had not been fixed. Planed to fix Tuesday 3/10/15
- Physical Facilities in Good Repair (repeated violation)
Observation: The roof/ceiling of the walk-in is leaking and needs to be repared. Ceiling tiles in poor condition and should be replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/09/2015 | Follow-up | |
Manager immediately explained the issue with the walk-in. It began leaking this morning and she has contacted her maintenance provider.
All food was moved out from under the leak at the seam in the ceiling of the walk-in. All food is off of the floor.
The need for cleaning is a repeat violation. A cleaning schedule would help keep the facility clean and prevent build up that was seen today.
Quick action by the manager.
- 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.
- Gloves - Use Limitation (corrected on site)
Observation: Employee blew into glove to open them.
Correction: Do not blow into gloves to open them and discard gloves once soiled.
- Food - Potentially Hazardous Food - Slacking (corrected on site)
Observation: Frozen food slacked at improper temperatures. The chili relanos were measured at 48°F
Correction: Slack frozen potentially hazardous food to moderate the temperature at 41°F or less or at any temperature if the food remains frozen.
- 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 refrigerators, the back of the stove and grill, containers of taco shells, and other surfaces in kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the three compartment sink is leaking. Hand sink is also hard to turn off.
Correction: Repair the faucets and maintain the plumbing system.
- Physical Facilities in Good Repair
Observation: The roof/ceiling of the walk-in is leaking and needs to be repared. Ceiling tiles in poor condition and should be replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/03/2015 | Routine | |
All items corrected.
No violation noted during this evaluation. | 10/17/2014 | Follow-up | |
Beans had been prepared this morning
- Critical: Hands - When to Wash* (corrected on site)
Observation: After handling raw beef/chicken, employee only changed gloves and did not wash hands inbetween.
Correction: After handling raw animal foods
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Spices are stored in large containers without lids.
Correction: Keep lids on these to protect the spices from incidental contamination.
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10/11/2014 | Risk Factor | |
Good handwashing and prevention of barehand contact.
Discussed when to wash hands-especially after handling raw food.
Rice set aside after cooking, which will be used to replace the rice in the steam unit needs to be monitored more closely. This item needs to be reheated if it drops below 135°F or kept above 135°F.
Cheese was set out from the refrigerator as back up for what is on the steam line. Again this needs to be monitored carefully. This item should be set out for not more than 1 hour before being placed on heat.
Chicken was cooling in the walk-in. These were placed directly on the wire rack and were no more than 3 inches deep. The only change is to only loosely cover them to allow proper cooling.
Beef had been set off the stove to start the cooling process. Like the chicken, place this in a container that is no more than 3 inches deep, place it directly on the wire rack, and only loosely cover it.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored on top of clean dishes.
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: Observed that spices were not protected from contaimination because they were not in covered containers. Ice cream was subjuct to condensation water from the top of the ice chest.
Correction: Prevent contaimination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The gasket on the True refrigerator door is damaged and light bulbs are not working in dry storage room.
Correction: Replace the gasket and light bulbs.
- 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: The tops of the containers for the taco shells, the vent filters for the output for the hood system, the filter on the condenser in the walk-in..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents due to the door being left ajar.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Keeping the door closed or 2. Installing a screen door.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The floors in the dry storage room 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Rubbing alchol and asprin found on storage shelf with single use articles.
Correction: Store chemicals away from food and equipment.
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06/25/2014 | Routine | |
Person in charge allowed the use of the facility for Health Department staff training.
No violation noted during this evaluation. | 03/13/2014 | Training | |
No other violations observed. Remember leave your foods uncovered when placing them in the walk in refrigerator. Also be sure that when letting foods cool at room temperature (refried beans, etc.), when the food cools to 135, it must be placed in the refrigerator to fininsh the cooling process in the timeframe required.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
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12/09/2013 | Routine | |
New make table refrigerator purchased. Temperatures top and bottom of unit 34 to 36 degrees.
No violation noted during this evaluation. | 09/13/2013 | Follow-up | |
Keep using the four hour rule on your potentially hazardous foods in the make table refrigerator. Keep a record of how long each item has been in the unit, so there is no confusion or mix up. Follow up to be done this Friday. If your unit comes in before then, and you are satisfied that it is working properly, you no longer need to use time control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: True make table refrigerator holding at improper temperatures. Unit barely working at all. The lower left door came off the hinges when I opened it. Guacamole, sour cream, sliced tomatoes, ground beef all holding between 62 and 72 degrees.
Correction: Products were placed in unit two hours ago. Discard each in two hours. Use time instead of temperature. Discard products after 4 hours. Do not add to the foods being held out of temperature during the four hour period. Try to place only the amount that you think you will use to avoid throwing away more foods than necessary.
Manager showed me where he had ordered a new make table refrigerator yesterday. Unit should be in by Friday.
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09/10/2013 | Risk Factor | |
No other violations observed. Refrigeration equipment working nicely.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from an uncovered container in the food preparation area.
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.
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06/11/2013 | Risk Factor | |
No other violations observed. The critical violations listed above have been corrected.
- Food Storage - Clean and Dry Location
Observation: Food (bag of onions) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. When cooling, be sure to place the container of food directly onto the wire rack, and be sure not to stack the containers of food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The guacamole, sliced tomatoes, and sour cream in the top portion of the make table refrigerator are holding at improper temperatures.
Correction: The make table refrigerator in the bottom of the unit is 39 degrees. The problem appears that the lid to the top portion has been open for too long. Close the unit when not preparing foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The potentially hazardous foods in the walk in refrigerator and the top of the make table refrigerator are holding at improper temperatures.
Correction: Manager contacted his refrigeration repairman during my visit. Unit repaired and was holdin in the mid to upper 30's before I left the restaurant.
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03/13/2013 | Routine | |
Previous hazards corrected. Observed good, frequent hand washing, facility in good shape, remember no bare hand contact with ready-to-eat foods.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee prepared taco with bare hands required no additional cooking/heating. Employee had just washed hands prior to preparation and they were washed properly. Advised that any ready-to-eat food may not be prepared with 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: two cutting knives on magnetic utensil holder. Knives pulled and properly washed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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12/17/2012 | Risk Factor | |
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