Ensure all food handler's have a valid FHC from local health department. Permit expires end of Feb. Need application and fee. All violations were corrected.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (over 200ppm)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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01/21/2016 | Routine | |
New food item, beef brisket (5 lbs), not being cooling properly.
- Critical: Cooling* (corrected on site)
Observation: Beef Brisket and ribs noted not being adequately cooled to prevent the growth of harmful bacteria. 43-44°F after over 12 hours.
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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08/05/2015 | Risk Factor | |
No violations, permit issued today.
No violation noted during this evaluation. | 03/02/2015 | Routine | |
Only Certified Pest Applicators can spray chemicals inside food facilities. Contact your pest control company to routinely treat your facility for flies. Employees are allowed to use fans, fly strips, or fly swatter's to help kill the flies in the facility.
- Pests - Controlling Pests*
Observation: Fly's seen in kitchen and outside kitchen.
Correction: Have a professional pest control company inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/21/2014 | Routine | |
Worked with facility to come up with better cooling practices. The BBQ is now put into 2-inch stain-less steel trays at 10 lbs, and put into walk-in cooler in a bread rack. A data logger was used last night and showed that the BBQ cooled down to 41F in about 3 hours from the time it was pulled and sauced.
No violation noted during this evaluation. | 05/13/2014 | Follow-up | |
Recheck of cooling process-BBQ is 38-40 F in plastic containers. BBQ was prepared 5-9-2014 at 6:00 PM. Data logger assessment will be forthcoming.
No violation noted during this evaluation. | 05/10/2014 | Follow-up | |
11 buckets (60 lbs each) of BBQ made on 5/8/14 were in the WI cooler and were all above 41
°F
. BBQ was impounded while the HD assess the problem of cooling. Will be returning to help with new cooling procedures and ice bath techniques.
- Critical: Cooling* (corrected on site)
Observation: pulled BBQ noted not being adequately cooled to prevent the growth of harmful bacteria.large buckets from yesterday were all between 52-60°F after 20 hours of cooling.
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. Discard all product that was cooled improperly and has been out of the temperure danger zone longer than 6 hours.
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05/09/2014 | Risk Factor | |
Joint inspection with district standardization officer(NM &CCP)
No violation noted during this evaluation. | 05/09/2014 | Training | |
All violations must be corrected within 30 days. Permit expires end of Month, need new payment and application.
- 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 Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat and bleech being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940, ppm was too high.
Correction: Utilize only sanitizers that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces, in the proper concentrations
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02/06/2014 | Routine | |
All critical Violations were corrected today. Make sure you have each type of test kit or strips for each type of sanitizer you use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ in Walk-In Cooler and Hot dogs/baccon in small RI cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots and pans in 3-compartment sink. No sanitizer was present in third sink.
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.
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11/07/2013 | Risk Factor | |
All violations were corrected today.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner spray bottles in outside kitchen are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: The bleach in the sanitizer buckets are not being used in accordance with law or the manufacturer's use directions. (> 200 ppm)
Correction: The bleach must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. (between 50-100 ppm.)
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08/13/2013 | Risk Factor | |
All critical violations were corrected today. All non critical violations shall be corrected within 30 days. Permit expires end of Feb, 2013. Permit can not be issued until Payment and application is received.
Also talked with Manager about date marking, there is no day 0 for date marking, prep-day is Day #1.
- 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: Grill vents and walls, side of Grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the WI cooler walls and shelves has 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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The bleach is not being used in accordance with law or the manufacturer's use directions. Was over 200ppm concentration
Correction: The bleach sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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01/16/2013 | Routine | |
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