Handsink stocked with soap/towels/sign. Employees are wearing gloves when handling ready to eat foods. good equipment and holding temps observed. Discussed the need to cover or move taco bowls and chips from under the warming line and place them in a more protected area. Also discussed with the PIC proper cooling methods and the employee health code.
- 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food 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: 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: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs throughout the kitchen area are 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: Ceiling and walls are not maintained in good repair, numerous holes in the ceiling and walls, sheetrock mud needs to be sanded and sealed, numerous missing tiles on the walls and backsplash.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Light fixture, air vents,ceiling , and walls throughout the kitchen facility 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.
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03/28/2016 | Routine | |
Note: Items from previous inspection report have been corrected.
* Raw meats were stored on bottom shelf away and below from R.T.E.= (Ready to eat foods) example: raw ground beef stored over lettuce.
* The leaking pipes were fixed.
No violation noted during this evaluation. | 03/30/2015 | Other | |
| No violation noted during this evaluation. | 03/03/2015 | Other | |
| No violation noted during this evaluation. | 02/18/2015 | Other | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
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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02/12/2015 | Routine | |
| No violation noted during this evaluation. | 12/27/2013 | Other | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed hot foods on the steamtable in the middle section that were not at proper temperature due to no water in this section of the steamtable.
Operator removed the food and reheated it to a minimum of 165 degrees F and poured hot water in that section of the steamtable.
Correction: Corrected at time of evaluation. Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed cold foods cold holding at improper temperature in the refrigerator drawer and the walk-in refrigerator.
Correction: Operator will have these units serviced. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/17/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/07/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw beef and toher raw meats stored above R.T.E. foods. Always store (raw) meats on the bottom shelf- below and away from other ready to eat foods. Chicken has the highest cook temperature and must be stored on the very bottom of the shelving units.
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 Storage - Clean and Dry Location
Observation: Observed white corn flour stored on the floor next to a wet spot on the floor. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed less than 50 ppm chlorine in the final rinse. Maintain 50 to 100 ppm chlorine in the final rinse.
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.
Please de-lyme the mechanical dishmachine to provide effective coverage of plates/ utensils, etc.... Use your test-strips to check sanitizing concentrations.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory located at the back of the kitchen.
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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12/11/2012 | Routine | |
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