The purpose of today's visit was to perform a risk factor assessment. The following violations have been observed for the second time:
1. Improper cold holding.
The following recommendations have been made:
1. Batch label items cooked at the same time to facilitate date marking,
2. Use refrigerator and food temperature logs provided today to incorporate Active Managerial Control (AMC),
3. Train all employees on safe food handling practices (i.e., thoroughly explain Prevent Cross Contamination hand out) to promote public health
4. Keep all refrigerator units plugged in, even over night, to ensure items are properly cold holding at 41F or below.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: IN 2 DR UPRIGHT COOLER- RAW BEEF BEING STORED OVER COOKED BLACK BEANS, COOKED PINTO BEANS.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. RAW BEEF MOVED BELOW BEANS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN SUPERIOR 2 DR PREP COOLER- SHREDDED CHEESE, SOUR CREAM, SPICY SALSA (57F, 57F, 56F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: IN CONTINENTAL 3 DR PREP- TOMATO SALSA, CHICKEN SOUP
Correction: IN 2 DR UPRIGHT COOLER- ROASTED CHICKEN, WHITE RICE, REFRIED BEANS.
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07/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please provide Environmental Health Specialist (EHS) with the following:
1. service invoice for CONTINENTAL 3 Dr Cooler within 5 DAYS
2.a copy of take-out and dine-in menus with updated consumer advisory information within 10 DAYS.
It was a pleasure serving you and your facility. I look forward to my next visit.
- Critical: Molluscan Shellstock ID/Spec for Receiving/No Label/Subject to Hold Order (corrected on site)
Observation: The shellstock offered for sale or service bears no label or has a label that does not contain all the information as specified in law. OBSERVED LIVE BLUE MUSSELS AND CLAMS BEING OFFERED FOR SALE WITHOUT LABELS.
Correction: A container of shellfish (oysters, clams, mussels) that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified by Law shall be subject to a hold order or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d). ALL BLUE MUSSELS AND CLAMS WERE DISCARDED BY PERSON IN CHARGE.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. ALL SHELLSTOCK WAS DISCARDED, TRAINING PROVIDED BY EHS TO PIC ON HOW TO PROPERLY DATE AND MAINTAIN LABELS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: TORTILLAS
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.PERSON IN CHARGE TOLD EMPLOYEE TO HANDLE ALL RTE FOODS WITH UTENSIL OR GLOVES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN CONTINENTAL 3 DR COOLER-- SOPA GALLINA (44F), SALSA PARRA (44F), REFRIED BEANS (45F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS WERE DISCARDED BY PERSON IN CHARGE.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ON TAKE OUT AND DINE IN MENUS-- CARNE ASADA, STEAK RANCHERO, HUEVOS RANCHERO, AND CEVICHE MIXTO. ASTERIK IS MISSING ON ALL LISTED ITEMS.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: CONTINENTAL 3 DR COOLER.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. ALL PHF'S IN UNIT WERE DISCARDED.
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01/26/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.--OBSERVED OPEN DRINKING GLASS SITTING ON PREP COOLER CUTTING BOARD.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. --EHS PROVIDED TRAINING ON PROPER STORAGE OF DRINKING CONTAINERS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED THREE LARGE PANS OF TIGHTLY PACKED SHREDDED PORK COOLING FOR 45 MINUTES ON PREP TABLE SURFACE.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--VEGETABLE SOUP AT 47F AND SALSA AT 48F INSIDE THE CONTINENTAL 3DR COOLER
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. --BOTH ITEMS WERE PREPARED JUST THIS AFTERNOON AND MOVED TO THE WALK-IN COOLER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: CONTINENTAL 3 DOOR UNDERCOUNTER REACH-IN COOLER AT 45F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.--SOUP INSIDE THE UNIT MADE TODAY WAS MOVED TO WALK-IN COOLER. DO NOT PLACE POTENTIALLY HAZARDOUS FOODS INSIDE THIS UNIT UNTIL IT CAN HOLD A TEMPERATURE OF 41F OR BELOW. MANAGER WILL FAX OR EMAIL INVOICE FOR REPAIR OF THIS UNIT TO THE HEALTH DEPARTMENT.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--SUPERIOR 2 DOOR UPRIGHT FREEZER EXTERIOR SOILED.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas.--OBSERVED TWO OUT OF THREE LIGHT BULBS OUT UNDER HOOD
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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07/08/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed thawing procedures.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/11/2013 | Risk Factor | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.--OBSERVED MUSSELS AND CLAMS IN THE SUPERIOR 2DR PREP UNIT WITHOUT TAGS
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED BEEF AND VEGETABLES, POTAOTES, AND RICE IN THE 2DR UPRIGHT COOLER WITHOUT DATE MARKING. OBSERVED COOKED CHICKEN AND TOMATO SOUP IN THE 3DR CONTINENTAL COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--HANDSINK IN BACK OF KITCHEN AND BAR HANDSINK NEED HANDWASHING SIGNS.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGNS DURING TIME OF INSPECTION.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.--OBSERVED TWO OUT OF THREE LIGHT BULBS OUT UNDER HOOD
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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08/08/2013 | Routine | |
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