Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures: horchata in the drink dispenser measured 56*F and Pico de gallo on the serving line measured 51*F. Person-in charge removed the pico de gallo and discarded the horchata during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage racks above the perp sink have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple stainless steel serving pans above the 3 compartment sink were found stacked while wet after chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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12/10/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Strong odor observed from the grease trap, repair as needed.
-Replace the broken and missing hood vents.
-Seal the hole in the side of the cabinet under the cold holding station.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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. Observed raw shell eggs stored over onions in the walk 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The horchata mix in the cold holding dispenser was observed to be cold holding at improper temperatures. Horchata mix measured at 56'F internally. The PIC turned off the dispenser and discarded the mix during the inspection.
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.
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05/28/2015 | Risk Factor | |
Discussed with the person in charge:
1. In-use utensils are washed, rinsed, and sanitized at least every 4 hours
2. Door gasket for the reach-in freezer on order
Person in charge is very knowledgeable. Thank you!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PPM: parts per million
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloths were not stored in sanitizer. Person in charge placed the wet wiping cloth in sanitizer during the inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed steak pieces (110'F,128'F) hot holding at improper temperatures. Person in charge reheated the steak pieces during the inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several stainless steel and plastic food containers stored over the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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12/16/2014 | Routine | |
Inspection conducted in response to complaint received on 4/7/14.
Abbreviations- IT- Internal Temperature, ST- Surface Temperature, CD- Cook's Drawers, WIC- Walk In Cooler, PIC- Person In Charge
Additional Temperatures: WIC- Barbacoa 38'F (IT) (made yesterday), Pico 40'F (ST), Flan (ST) 40'F
Reheating temperatures were not observed, as foods were prepared more than 2 hours ago according to the Person In Charge.
Quaternary ammonia sanitizer at the 3-compartment sink measured 200 ppm.
Temperatures of foods on the line are taken and recorded on a log 2 times each day at 11am and 5pm. All temperatures recorded yesterday were acceptable. 5 pm temperatures from 4/6/14 were as follows: Cold foods on line ranging between 35-39'F, White rice 169'F, Spanish rice 168'F. The other hot foods were not recorded at 5pm, but were within acceptable ranges at 11am. Approximately 170 customers were served yesterday.
Facility is very clean and well maintained. Thank you.
- Critical: Employee Health* (corrected on site)
Observation: The Person In Charge was not aware of the facility's employee health policy, nor could she produce a copy of the policy. (Sample policy provided to facility)
Correction: Ensure an employee health policy is in place and that the Person In Charge is knowledgeable regarding the requirements of the policy or can produce a copy of the policy.
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04/07/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized at least once every hour.
-Employee health policy discussed.
-The quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm.
The person in charge was very knowledgeable regarding holding temperatures and sanitizing procedures, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the handle of the ice scoop to be stored in the ice used for customers drinks.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is no longer sealed to adjoining equipment or walls. The 3 compartment sink and the rinse sink are not sealed to the wall. The wash basin of the 3 compartment sink is not properly sealed to the drainboard allowing for water to drain through to the floor.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: The stainless steel containers stored over the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a splitter on the faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/10/2013 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Observed a small leak in the water line by the hot water heater.
-The horchata dispenser will become stuck and the product will not stop flowing from the machine, please have this repaired.
-Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
The quaternary ammonium sanitizer in the 3 compartment sink and in the sanitizer buckets measured at 300 ppm.
Great handwashing and gloves use observed by all employees during this inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Cooling*
Observation: The black bean, red beans and cooked beef noted not being adequately cooled to prevent the growth of harmful bacteria. Observed black beans (54'F), red beans (48'F) and beef (47'F) all stored in the walk in cooler with made on dates of 12/5/2012. All foods were stored in bulk containers and some were found covered.
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 were not adequate. Observed cooked black and red beans stored in large bulk plastic containers in the walk in cooler. The red beans were covered and both were prepared the previous date. The cooked beef in the walk in cooler was observed in a large bulk stainless steel pan and was also prepared the previous day. The black beans were measured at 54'F, the red beans were measured at 48'F and the beef was measured at 47'F internally.
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 - Hot Holding*
Observation: Several foods on the front line were observed to be hot holding at improper temperatures. Cooked eggs (89'F), chorizo (78'F) and black beans (109'F) all stored on the steam table on the front line. The dials for the steam table to indicate the temperature were no longer available.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The facility uses quaternary ammonium sanitizer but could only produce bleach sanitizer test strips.
Correction: Obtain a quaternary ammonium sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following areas have accumulations of grime and debris: 1. the interior of the reach in freezer by the grill 2. the interior of the oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/06/2012 | Routine | |
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