Reviewed cooling and thawing with staff.
- 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw POULTRY/POULTRY , on the counter.
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
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the front hand sink and 3 vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front and back of 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 front and back of 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
- Physical Facilities in Good Repair
Observation: Rear wall by back door is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
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05/29/2015 | Routine | |
Rootor rooter out to clean line, replaced PVC threaded cap and cover. Site cleaned up. Ran water in restaurant sink to confirm not leaking at clean out.
No violation noted during this evaluation. | 06/04/2014 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that open 50 lb bags of flour and open packages aof meat in freezer was not protected CROSS-CONTAMINATION@ because it was not in packages, covered containers, or wrapped.
Correction: Prevent 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)
Observation: The prepared ready-to-eat chicharron (pork and cheese) 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.
- 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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in middle room( bagel oven ) is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall and floor behind and unter equipment and shelving 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry- left in mop sink and bucket.
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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04/17/2014 | Routine | |
Floor, tables and counter at coffee pot in dining room needs cleaned. Reach in refrigerators needed clean. Ensure that bakery area is cleaned after use. Clean ice machine daily. Place more racks in walk in freezer to store foods off the floor.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The cut or damaged lunch meats packaging is subject to contamination.
Correction: Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
- 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor of walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in front is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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08/05/2013 | Routine | |
Ice machine needs cleaned and scoop holder hung. OK to issue permit.
Need sanitizer and test strips. Need copy of city occupancy permit.
Replace ambient air thermometers that are not accurate.
Did menu review with PIC. Written employee health policy.
No violation noted during this evaluation. | 06/21/2013 | Pre-Opening | |
1. All cold hold equipment must be operational. 2. Repair wall and cove molding under 3 vat sink. 3. Repair cove molding in kitchen at hand sink mixer table area and end of wall at front counter area. 4. Paint all raw wood including counter back with minimum of 2 coats paint. that will hold up to scrubbing. 5. Move ice scoop holder other side of ice machine- away from mop sink.
Need menu, list of food suppliers, written employee health policy, proof on food safety knowledge( ie ServSafe) Hand rail on front steps repairs.
No violation noted during this evaluation. | 06/17/2013 | Pre-Opening | |
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